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[Name] Marbled Chocolate Banana Bread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-04-06T13:04:00Z [Description] Banana &amp; chocolate are such a delicious combination so why not make your next banana bread with a twist. VIDEO https://www.youtube.com/watch?v=7x4vcUwdee4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/eEucX5ULQNmfiuIqKAmS_Marbled-Chocolate-Pecan-Banana-Bread-2-1024x765.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "3/4", "1", "3/4", "1/2", "1/2", "1 1/2", "1/2", "2", "2", "1/3", "1", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "brown sugar", "ground cinnamon", "sea salt", "bananas", "butter", "eggs", "milk", "sour cream", "pure vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3691.5 [FatContent] 205.7 [SaturatedFatContent] 103.1 [CholesterolContent] 660.1 [SodiumContent] 3573.2 [CarbohydrateContent] 444.6 [FiberContent] 33.0 [SugarContent] 194.9 [ProteinContent] 60.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350ºF and lightly grease with butter flavored cooking spray a 9” x 5” loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside. In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add dry ingredients to wet; process until just moist. Add pecans and fold gently to combine. In a small microwave-safe bowl, place chocolate and process for 1 to 2 minutes on “high” or almost melted. Remove from microwave and cool slightly. Add 1 cup of banana batter into chocolate and stir until well blended. In the prepared loaf pan, spoon 1/3 banana batter and alternate with half chocolate mixture, finishing with banana batter. Swirl batter together with a knife. Transfer bread in the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Remove from the heat and let cool in pan for 10 minutes before unmolding.
[Name] Marbled Chocolate Banana Bread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-04-06T13:08:00Z [Description] Banana &amp; chocolate are such a delicious combination so why not make your next banana bread with a twist. VIDEO https://www.youtube.com/watch?v=7x4vcUwdee4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/2f7h5a1mS0mscnbZKBA7_Marbled-Chocolate-Pecan-Banana-Bread-2-1024x765.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "3/4", "1", "3/4", "1/2", "1/2", "1 1/2", "1/2", "2", "2", "1/3", "1", "1/2", "3"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "brown sugar", "ground cinnamon", "sea salt", "bananas", "butter", "eggs", "milk", "sour cream", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3691.5 [FatContent] 205.7 [SaturatedFatContent] 103.1 [CholesterolContent] 660.1 [SodiumContent] 3573.2 [CarbohydrateContent] 444.6 [FiberContent] 33.0 [SugarContent] 194.9 [ProteinContent] 60.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350ºF and lightly grease with butter flavored cooking spray a 9” x 5” loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside. In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add dry ingredients to wet; process until just moist. Add pecans and fold gently to combine. In a small microwave-safe bowl, place chocolate and process for 1 to 2 minutes on “high” or almost melted. Remove from microwave and cool slightly. Add 1 cup of banana batter into chocolate and stir until well blended. In the prepared loaf pan, spoon 1/3 banana batter and alternate with half chocolate mixture, finishing with banana batter. Swirl batter together with a knife. Transfer bread in the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean. Remove from the heat and let cool in pan for 10 minutes before unmolding.
[Name] Sweet N Sour Mix [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H50M [PrepTime] PT10M [TotalTime] PT2H [DatePublished] 2019-04-06T15:02:00Z [Description] Easy to make with only three ingredients and it is the key to making the BEST margaritas! It keeps in the refrigerator for about a week and makes two pitchers of margaritas. Or you can keep it in the freezer for a month. This is basically a lemon-lime simple syrup, combining sugar and water with lime and lemon juice. It is the key as described on the site Wine and glue. I like mine extra sour so I add an additional 1/4 cup of each - lime and lemon to the mix, but have posted as written [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/16/1/fR5HBmDET5uQ9wA9rO1B_Sweet%20n%20Sour%20Mix.JPG" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["water", "sugar", "lemon juice", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 27.3 [FiberContent] 0.1 [SugarContent] 25.6 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 2 Pitchers [RecipeInstructions] ["Start with a cup of granulated sugar.", "Add water and simmer over medium heat until the sugar is completely dissolved.", "Next, add half a cup each of fresh lemon and lime juice. You’ll need about seven plump lemons and limes.", "Your Sweet and Sour Mix is now ready! You can store it in a sealed container in the fridge for about a week, or even longer in the freezer.", "his recipe makes enough for about 2 pitchers of margaritas, using 1 1/4 cup for each pitcher.", "HINT: Some drinks you might make with this recipe, Margarita, Strawberry Margaritas, Amaretto Sour, Long Island Iced Tea. Or you might use it to make an Old Fashioned!" ]
[Name] Funfetti Cheesecake With Cake Bottom [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-04-06T15:04:00Z [Description] Make and share this Funfetti Cheesecake With Cake Bottom 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/.3/71/41/9/xxl78StTPSQxkUWeDqgT_Funfetti%20Cheesecake%20with%20Cake%20Bottom.JPG" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "1", "2", "3/4", "1 1/4", "1/4", "1", "2", "24", "1", "3", "1", "1", "3", "5", "1 1/4", "3/4", "1", "2"] [RecipeIngredientParts] ["salted butter", "sugar", "sour cream", "vanilla extract", "all-purpose flour", "baking powder", "milk", "water", "cream cheese", "sugar", "all-purpose flour", "sour cream", "vanilla extract", "eggs", "heavy whipping cream", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.5 [FatContent] 38.7 [SaturatedFatContent] 22.4 [CholesterolContent] 166.3 [SodiumContent] 312.7 [CarbohydrateContent] 44.3 [FiberContent] 0.3 [SugarContent] 35.3 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] TO MAKE THE CAKE LAYER: 1. Preheat oven to 350°F (176°C]. Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. 2. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming. 3. Add the sour cream and vanilla extract and mix until well incorporated. 4. Add the egg whites and mix until well combined. 5. Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated. 6. Add the milk and water and mix until well incorporated. 7. Add the remaining dry ingredients and mix until well incorporated and smooth. 8. Stir in the sprinkles and color the batter, if desired. 9. Spread the cake batter evenly into the bottom of the prepared pan. 10. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool. TO MAKE THE CHEESECAKE FILLING: 11. Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 12. Add the sour cream and vanilla extract mix on low speed until well combined. 13. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 14. Stir in the sprinkles. 15. When the cake layer has cooled, reduce the oven temperature to 300°F (148°C]. Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. 16. Reset the springform pan edges around the cake and add the cream cheese filling to the pan. 17. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Bake for 1 hour. The center should be set, but still jiggly. 19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. TO FINISH OFF THE CHEESECAKE. 22. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 23. Add the icing color to get the shade of pink you want. 24. Pipe the whipped cream on top of the cheesecake. I used a large round tip, Ateco 808. 25. Add a few more sprinkles on top of the cheesecake, then refrigerate until ready to serve. Cheesecake is best for 3-4 days.
[Name] Passover Broccoli Souffle [AuthorId] 248192 [AuthorName] baezus [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-04-07T05:15:00Z [Description] Make and share this Passover Broccoli Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Lactose Free [Keywords] ["Kosher", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", NA, "1", "1/2", NA, "2"] [RecipeIngredientParts] ["eggs", "white pepper", "mayonnaise", "matzo meal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.8 [FatContent] 4.0 [SaturatedFatContent] 1.2 [CholesterolContent] 139.5 [SodiumContent] 238.5 [CarbohydrateContent] 11.2 [FiberContent] 4.5 [SugarContent] 2.1 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook broccoli according to package directions. Drain thoroughly. Set aside. In a mixing bowl, beat the eggs very well with salt, pepper (to taste], and onion soup mix; add the mayonaise and continue beating until well blended. Stir in cooked broccoli. Grease a 7 x 11 1/2 -inch baking pan. Dust lightly with 1 tablespoon of matzo meal. Pour in the broccoli mixture and sprinkle with remaining tablespoon of matzo meal. Bake at 350 degrees F for 40 to 50 minuetes, until top is golden. Variation: Prepare a cream sauce using 3/4 cup of liquid from drained broccoli (or milk for dairy], 1 1/2 tablespoons margarine, and 3/4 tablespoon of potato starch. Add cream suce to the beaten eggs and proceed as above.
[Name] Mahammar [AuthorId] 248192 [AuthorName] baezus [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-04-07T05:26:00Z [Description] Moroccan Vegetable and Egg Mold. &quot;This velvety, colorful dish is a traditional Passover appetizer among the Moroccan Jews. It can also serve as a vegetarian main dish.&quot; [Images] character(0) [RecipeCategory] Kosher [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "6", "1/2", "1/2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["potatoes", "eggs", "salt", "pepper", "hard-boiled egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.5 [FatContent] 9.2 [SaturatedFatContent] 1.9 [CholesterolContent] 130.2 [SodiumContent] 214.5 [CarbohydrateContent] 20.8 [FiberContent] 3.6 [SugarContent] 1.1 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cook the potatoes until soft. Mash them with the eggs, salt, pepper, and soup mix.", "Dice the red pepper and drain the peas and carrots.", "Mix the vegetables with the potatoe mixture.", "Heat the oil in a loaf pan or in a 10-inch tube pan on the stove for 2 minutes. Pour half of the mixture in the pan and spread it evenly.", "Arrange slices of hard boiled eggs on top of the mixture and top it with the remaining mixture.", "Bake at 350 degrees F for 50 minutes or until golden brown.", "Allow to cool. Slice and serve at room temperature." ]
[Name] Beer Braised Short Ribs &ndash; Dutch Oven [AuthorId] 66214 [AuthorName] jrobertfl [CookTime] PT2H18M [PrepTime] PT10M [TotalTime] PT2H28M [DatePublished] 2019-04-07T11:47:00Z [Description] This Beer Braised Short Ribs &ndash; Dutch Oven recipe will transform beef short ribs into the most tender, succulent, and richly flavored feast you could ever imagine. The depth of flavor is unbelievable. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4 -5", "2", "1", "4", "2", "2", "2", "18", "2", "2", "3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "carrots", "celery", "stout beer", "tomato paste", "brown sugar", "thyme", "bay leaf", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1303.7 [FatContent] 114.6 [SaturatedFatContent] 48.5 [CholesterolContent] 230.2 [SodiumContent] 907.0 [CarbohydrateContent] 14.1 [FiberContent] 1.5 [SugarContent] 7.4 [ProteinContent] 45.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 375 degrees.", "2. Add oil to dutch oven, set stovetop burner to medium-high heat and brown short ribs seasoned with salt and pepper on all sides. Work in batches if needed.", "3. Remove short ribs from Dutch oven and set aside.", "4. Add onions to Dutch oven and saute in remaining oil until tender and beginning to brown.", "5. Add garlic, celery, and carrots and saute for five minutes longer.", "6. Add tomato paste and sugar, cook for a minute longer.", "7. Add 1 cup of stock to deglaze the dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add remaining liquid.", "8. Return meat to the dutch oven and add remaining ingredients.", "9. Bring stew to a simmer then place lid on dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be exceptionally tender when finished cooking. Cook longer if still tough.", "10. Taste for salt and adjust as need. This recipe really shines when properly salted.", "11. The stew can be enjoyed right away, however, the flavors intensify if allowed to meld overnight. This is a great meal to make ahead. To reheat, place in a 350-degree oven for 1 - 1/2 hours." ]
[Name] Crock Pot Chicken &amp; Gravy [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2019-04-07T13:15:00Z [Description] Crock Pot Chicken and Gravy is one of the easiest slow cooker meals to make. Tender and juicy shredded chicken in a creamy, flavorful gravy. Best served over rice or mashed potatoes. From
[Name] Slow Cooker Italian Red Wine Roast Beef [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-04-07T17:58:00Z [Description] Make and share this Slow Cooker Italian Red Wine Roast Beef recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/1LYLd6V7QWmb3RnPRwEH_IMG_0389.JPG" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1/2", "1", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["onion", "water", "red wine", "dried basil", "dried thyme", "dried marjoram", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.9 [FatContent] 13.3 [SaturatedFatContent] 5.3 [CholesterolContent] 117.2 [SodiumContent] 881.2 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 38.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot. CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist. OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist. I have serve the shredded meat over mashed potatoes or in buns as a sandwich.
[Name] Baked Sausage and Cheese Omelet [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-04-07T18:10:00Z [Description] Make and share this Baked Sausage and Cheese Omelet 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/53/85/05/WmZTL3TzRZ6qQ6wv8R3a_IMG_0397.JPG" [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "8", "1", "1/4", NA] [RecipeIngredientParts] ["eggs", "milk", "seasoning salt", "bulk pork sausage", "cheddar cheese", "onion", "fresh chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.1 [FatContent] 21.9 [SaturatedFatContent] 9.9 [CholesterolContent] 309.0 [SodiumContent] 259.4 [CarbohydrateContent] 3.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs, milk, and seasoned salt together in a large bowl. Stir in sausage, cheese, and onion. Pour egg mixture into a greased 8-inch-square baking dish. Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set. Cut into squares and garnish with herbs, if desired.
[Name] Bourbon-Brown Sugar Cake Layers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-04-08T16:39:00Z [Description] I thought this rather unique cake recipe was worth posting from Cook&rsquo;s Country. &nbsp;I&rsquo;m not certain what frosting would be the best compliment; maybe something light not as to disguise the flavor of the cake.&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "1/2", "6", "1/4", "1 1/2", "1 1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "table salt", "unsalted butter", "Bourbon", "vanilla extract", "light brown sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.7 [FatContent] 14.9 [SaturatedFatContent] 8.5 [CholesterolContent] 125.6 [SodiumContent] 443.5 [CarbohydrateContent] 79.4 [FiberContent] 0.8 [SugarContent] 54.7 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment and flour pans. Whisk flour, baking powder and salt together in bowl. Heat milk, butter and bourbon in small saucepan just until butter is melted. Off heat, add vanilla. Cover to keep warm. Using stand mixer fitted with whisk attachment, whip sugar and eggs on high speed until light and airy, about 5 minutes. Remove bowl from mixer. While whisking continuously by hand, slowly add milk mixture until incorporated. Whisk in flour mixture until incorporated. Divide batter evenly between prepared pans and lightly smooth tops with rubber spatula. Bake until tops of cakes are light brown and toothpick inserted in centers comes out clean, about 25 minutes, rotating pans halfway through baking. Let cakes cool completely in pans on wire rack, about 2 hours. Run thin knife around edges of cakes. Invert cakes onto wire rack and discard parchment.  Allow to cool before frosting.
[Name] Chipotle Shrimp Burrito Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-04-08T17:28:00Z [Description] Make and share this Chipotle Shrimp Burrito Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "1", "1", "1", "2", "1/2", "1/4", "1", "1/2", "1", "1", NA, "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["cooked rice", "cilantro leaves", "lime", "chipotle chiles in adobo", "adobo sauce", "garlic clove", "honey", "olive oil", "brown sugar", "avocado", "salsa verde", "salsa", "lime", "garlic clove", "raw shrimp", "bell peppers", "corn", "red onion", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.5 [FatContent] 23.5 [SaturatedFatContent] 3.2 [CholesterolContent] 143.2 [SodiumContent] 881.9 [CarbohydrateContent] 55.8 [FiberContent] 6.8 [SugarContent] 12.6 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Chipotle Shrimp:", "Combine all of the chipotle marinade ingredients in a food processor.  Puree until smooth.", "Place the shrimp and the marinade into a ziploc baggie.  Marinate in the refrigerator until ready to grill, up to 4 hours.", "Avocado Crema:", "Combine all of the ingredients in a food processor puree just until smooth. Refrigerate until ready to use.", "Cilantro-Lime Rice:", "To the cooked rice add the lime juice and cilantro.  Fold gently to combine; set aside.", "Chipotle Shrimp Bowl:", "Heat a grill pan or skillet over medium heat.  Once hot, add 1 tablespoon of olive oil;  grill the veggies until crisp tender.  Remove the peppers from the heat; set aside.", "Add additional 1 tablespoon of olive oil to the grill pan.  Season shrimp with salt.  Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside.  Remove from heat; set aside.", "Build your bowl with the cilantro-lime rice on the bottom.  Top with corn, red onion, peppers and shrimp.  Drizzle with avocado crema." ]
[Name] Worlds Best French Toast [AuthorId] 2002444477 [AuthorName] Lance [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-08T20:46:00Z [Description] Want to be a Hero on Sunday Morning? Then make this French Toast you will not be disappointed. The secret is using sliced French bread and heavy cream. Warning.... There will be no leftovers!!!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002444477/utu9FABXSoCxtpftu3hm_French%20Toast.jpg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2/3", "1/3", "1/3", "1", "1/4", "1/2", "12", "2"] [RecipeIngredientParts] ["eggs", "heavy cream", "sugar", "flour", "vanilla extract", "salt", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.6 [FatContent] 19.2 [SaturatedFatContent] 10.2 [CholesterolContent] 170.4 [SodiumContent] 845.0 [CarbohydrateContent] 89.9 [FiberContent] 3.4 [SugarContent] 14.6 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] 12 Slices [RecipeInstructions] Heat Griddle to 350 degrees, melt butter to coat the top of griddle. Mix Eggs / Cream / Vanilla in a bowl - beat well until smooth. Mix in dry ingredients Flour / Sugar / Salt / Cinnamon - Beat again until well incorporated. Dredge French Bread slices in Egg mixture turning once to ensure both sides are coated. Cook on Griddle for 5 min per side turning once. Serve with butter and your favorite syrup, I prefer real maple.
[Name] Marci's Cabbage Casserole [AuthorId] 2001268030 [AuthorName] Marci M. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-08T20:47:00Z [Description] I took this casserole to a church function and it was a hit! Easy to cut in half. With medium head of cabbage and onion. Just use 1 type of soup. Cream of Celery soup can be substituted. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001268030/r4mGkBo4Q1GSioajZ5ig_received_2159275967482655.jpeg" [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "16", "8", "1/2", "1/2", "1", "6", NA] [RecipeIngredientParts] ["head of cabbage", "cheese", "sour cream", "butter", "mayonnaise", "sweet onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.6 [FatContent] 14.3 [SaturatedFatContent] 8.3 [CholesterolContent] 34.1 [SodiumContent] 490.1 [CarbohydrateContent] 8.6 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 6.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Chop Cabbage and onion. Boil together 10 minutes. Strain and put back in pot. Add mayonnaise, soups, sour cream, 1/2 stick melted butter, and 8 oz. cheese. Mix well. Spray 10.5 X 14.5 casserole dish with cooking spray. Place all mixed ingredients in casserole dish. Top with 8 oz shredded cheese, and French fried onions. Drizzle 1/2 stick melted butter over top. Bake at 325 for 30 minutes.
[Name] Lemon Cardamom Bars [AuthorId] 1670859 [AuthorName] Kate S. [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-04-08T20:48:00Z [Description] Make and share this Lemon Cardamom Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["14", "2 1/2", "1/2", "1", "1", "4", "1 1/3", "1/3", "1/2", "6", "1/4", "2 -4"] [RecipeIngredientParts] ["butter", "flour", "sugar", "cardamom", "lemon zest", "eggs", "sugar", "flour", "baking powder", "lemon juice", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.7 [FatContent] 10.2 [SaturatedFatContent] 6.0 [CholesterolContent] 65.1 [SodiumContent] 137.7 [CarbohydrateContent] 36.9 [FiberContent] 0.6 [SugarContent] 21.4 [ProteinContent] 3.6 [RecipeServings] 18.0 [RecipeYield] 18 bars [RecipeInstructions] With pastry blender, combine crust ingredients until crumbly. Pat mixture into a 9 x 13 pan. Bake at 350 degrees for 15 minutes or until brown on the edges. While crust is baking, beat eggs well. Gradually add sugar while continuing to beat well. Stir in remaining filling ingredients. Pour filling over baked crust. Bake bars at 350 degrees for 18 minutes or until set. When bars are cool, sprinkle with powdered sugar.
[Name] Barbecue Sauce [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-08T23:38:00Z [Description] This recipe was published in the cookbook of The Sisterhood and Garden Circle of Temple Israel, New Rochelle, NY (without copyright notice), second printing, September, 1965. This recipe is an old Southern recipe and is perfect for chicken. The original recipe was used for grilled chickens, cooked outdoors on a grill, and given to Dr. Sidney M. Silverstone as a gesture of friendship from a Southerner to a Northerner. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/4", "4", "1/4", "1/4", "2", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["vinegar", "water", "sugar", "prepared mustard", "salt", "cayenne pepper", "lemons", "onions", "butter", "ketchup", "chili sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.9 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 498.2 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 10.2 [ProteinContent] 0.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients in a medium saucepan. Simmer uncovered 20 minutes. Cover and cook for 40 minutes longer. Cool and refrigerate. Reheat when ready to use.
[Name] PANCETTa VEGETABLE FRITTATA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-09T12:47:00Z [Description] This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make! VIDEO https://www.youtube.com/watch?v=mPBqLG6M9jw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/sasw967dTX2P6wSvl16w_Frittata-2_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "European", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["12", "1/4", "1/2", "1", "1", "1/2", "5", "1", "1 1/2", "2", "1/2", "1/2", "1/2", "10", "2", "2", "1/2", "1/8"] [RecipeIngredientParts] ["eggs", "sour cream", "hot paprika", "sea salt", "black pepper", "olive oil", "pancetta", "leeks", "asparagus", "garlic cloves", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.4 [FatContent] 15.9 [SaturatedFatContent] 7.1 [CholesterolContent] 296.8 [SodiumContent] 520.3 [CarbohydrateContent] 15.7 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside. In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel. Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes. Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika. One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings.
[Name] Parmesan Chicken [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-09T14:02:00Z [Description] Make and share this Parmesan Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "2", "1 1/4", "1/2", NA, NA, NA, "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "all-purpose flour", "kosher salt", "fresh ground black pepper", "extra-large eggs", "parmesan cheese", "unsalted butter", "olive oil", "fresh lemon juice", "olive oil", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.8 [FatContent] 26.8 [SaturatedFatContent] 5.6 [CholesterolContent] 152.5 [SodiumContent] 1312.9 [CarbohydrateContent] 34.4 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 36.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
[Name] Crispy Mustard Chicken &amp; Fris&eacute;e [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-04-09T14:09:00Z [Description] Make and share this Crispy Mustard Chicken &amp; Fris&eacute;e recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", NA, "1", "1 1/2", NA, "1", "1/4", "1/4", "1 1/2", "1", "12", "1/4", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["garlic cloves", "fresh thyme leaves", "panko breadcrumbs", "lemon zest", "olive oil", "unsalted butter", "Dijon mustard", "dry white wine", "chicken thighs", "fingerling potato", "shallot", "apple cider vinegar", "olive oil", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.0 [FatContent] 58.4 [SaturatedFatContent] 13.2 [CholesterolContent] 150.9 [SodiumContent] 592.4 [CarbohydrateContent] 43.6 [FiberContent] 5.8 [SugarContent] 4.1 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Place the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine. Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken. Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and ½ -teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time. Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk until emulsified. Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
[Name] Vegan Ramen Bowl With Crispy Hoisin Tofu [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-09T22:46:00Z [Description] Make and share this Vegan Ramen Bowl With Crispy Hoisin Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Asian", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3", "1", "1/4", "2 1/2", "1", "2", "1", "1/4", "4", "1", NA, NA, NA] [RecipeIngredientParts] ["extra firm tofu", "hoisin sauce", "shiitake mushrooms", "baby bok choy", "garlic cloves", "curry powder", "sea salt", "vegetable broth", "coconut milk", "green onion", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.6 [FatContent] 44.8 [SaturatedFatContent] 24.8 [CholesterolContent] 0.5 [SodiumContent] 1591.2 [CarbohydrateContent] 48.6 [FiberContent] 3.1 [SugarContent] 6.1 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and rinse with cold water and return to the pot--off the heat. Meanwhile, heat two tablespoons of the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the tofu and sear for about 3 minutes per side, until it turns golden and crispy. (Chloe says the key to crispy tofu it not to flip them over too soon--to let them get nicely brown before turning them over.] Add more oil as needed if the pan looks dry. Add the hoisin sauce, reduce the heat to low and turn the tofu to coat it evenly. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium high heat and when it shimmers, add the mushrooms and bok choy. Cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms are soft and the bok choy wilts. Add the garlic, curry powder, and salt and cook for another minute, until fragrant. Add the broth and bring to a boil, then reduce the heat to low and stir in the coconut milk. Add the cooked ramen noodles and stir until heated through. Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds and tofu. If you like heat, add a drizzle of sriracha or chili-garlic sauce. Note: Pressed Tofu: To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (books, cans from your pantry] on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut as directed.
[Name] Instant Pot Spicy Sesame Rice Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-09T23:05:00Z [Description] Make and share this Instant Pot Spicy Sesame Rice Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Rice", "Meat", "Korean", "Asian", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1", "3", "1", "12", "1", "1/4", "1/4", "5", "6", NA, NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "sugar", "garlic cloves", "beef top round steak", "shiitake mushrooms", "English cucumber", "rice vinegar", "salt", "cooked white rice", "green onion", "carrot", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.5 [FatContent] 12.7 [SaturatedFatContent] 2.8 [CholesterolContent] 62.4 [SodiumContent] 503.5 [CarbohydrateContent] 93.7 [FiberContent] 4.2 [SugarContent] 6.7 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large bowl, whisk red pepper paste, sesame oil, soy sauce, sugar, garlic and 1/4 cup of water until smooth; set aside 1/2 cup of sauce. To bowl with remaining sauce, add beef and pinch salt, tossing to coat. Let stand at least 10 minutes or refrigerate up to overnight. Add beef to pressure-cooker pot along with mushrooms. Cover, lock and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 10 minutes. While beef cooks, toss cucumber with vinegar and 1/4 teaspoon of salt; set aside. Release pressure by using quick-release function. Divide spinach among 6 serving bowls; top each with 1 cup of rice. Drain cucumbers. Top rice with beef, mushrooms, cucumbers, green onions, carrots, kimchi and sesame seeds; drizzle with reserved sauce.
[Name] Crispy Tofu Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-04-10T01:17:00Z [Description] Make and share this Crispy Tofu Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "1/2", "1/4", "1/4", "1", "1", "3", "2", "1", "2", NA] [RecipeIngredientParts] ["extra firm tofu", "red onion", "red wine vinegar", "olive oil", "seedless cucumber", "cornstarch", "quinoa", "cashew halves", "cilantro", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.4 [FatContent] 19.0 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 276.8 [CarbohydrateContent] 42.8 [FiberContent] 5.6 [SugarContent] 4.3 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 30 minutes. Soak red onion in cold water. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, cilantro or parsley leaves and tofu.
[Name] Quick Sirloin Skewers With Chipotle Dipping Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2019-04-10T01:40:00Z [Description] Make and share this Quick Sirloin Skewers With Chipotle Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "8", "1 1/2"] [RecipeIngredientParts] ["mayonnaise", "chipotle chiles in adobo", "lime, juice of", "adobo seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.3 [FatContent] 7.2 [SaturatedFatContent] 2.9 [CholesterolContent] 42.5 [SodiumContent] 29.6 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl whisk together mayonnaise, chipotle and lime juice; refrigerate. Thread beef strips onto skewers and season with adobo seasoning. Grill skewers over medium-high heat for about 3 minutes on each side. Serve with chipotle sauce.
[Name] Chicken Banh Mi Sliders [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2019-04-10T02:02:00Z [Description] Make and share this Chicken Banh Mi Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", NA, "2", "1/2", "2", "2", "12", "12", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["white vinegar", "granulated sugar", "kosher salt", "carrots", "mayonnaise", "sriracha sauce", "fresh lime juice", "cucumbers", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.6 [FatContent] 7.3 [SaturatedFatContent] 1.9 [CholesterolContent] 36.5 [SodiumContent] 696.8 [CarbohydrateContent] 84.3 [FiberContent] 4.8 [SugarContent] 24.4 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Position a rack about 4 inches from the broiler; heat the broiler on high.", "In a medium bowl, combine the vinegar, 1/4 cup of the sugar, and 1/4 teaspoons salt; stir until the sugar dissolves. Add the carrots, and toss well; set aside for 20 minutes, stirring occasionally.", "Meanwhile, in a small bowl, combine the mayonnaise, Sriracha, lime juice and a pinch of sugar.", "Slice the buns and arrange cut side up on a broiler pan. Broil until lightly toasted, about 30 seconds. Spread the Sriracha mayonnaise over the tops and bottoms of the buns. Divide the liverwurst, if using, among the bun bottoms. Top with the chicken, drained carrots, cucumber, cilantro and bun tops, and serve." ]
[Name] Cilantro Chutney from Indian-Ish [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-04-10T20:06:00Z [Description] Cilantro Chutney is excerpted from Indian-ish &copy; 2019 by Priya Krishna with Ritu Krishna. Photography &copy; 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ----- &quot;Cilantro chutney is the king of chutneys. Why? Because it goes with any and all Indian food: samosas, dal roti, any kind of chaat (the Indian genre of snacks)&hellip;you name it. During the photo shoot for this book, my mom churned out literal buckets of the stuff every single day because (1) it&rsquo;s delicious, (2) it&rsquo;s photogenic, and (3) we drizzle it on everything. I love this simple, OG recipe from my mom because it retains the pleasant grassiness from the cilantro and has a creeping, lingering heat (though you can nix the chiles if creeping heat is not your thing). There are also many ways to customize it&mdash;add mint for fresher notes, or nuts for richness. Use it as a salsa, a sauce for grilled chicken, or a topping for Roti Pizza (page 130).&quot; - Priya Krishna [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/20/RZu5ZOnxSjuOP0rddfS5_chutney.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/20/DnZppICuTLKY3GmVL7ZF_04-009a-rotipizza-482471.jpg"] [RecipeCategory] Sauces [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["fresh cilantro", "green chili pepper", "fresh lime juice", "granulated sugar", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.5 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1197.8 [CarbohydrateContent] 17.7 [FiberContent] 3.3 [SugarContent] 8.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 1/2 cups (can be easily multiplied) [RecipeInstructions] In a blender, combine all the ingredients and blend until smooth. If the mixture is too thick to blend, add a few drops of water to get it going. Taste and adjust the salt and/or lime juice, if needed. This chutney keeps, refrigerated in an airtight container, for up to 2 days. Buy the book: https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American/dp/1328482472.
[Name] Roti Pizza from Indian-Ish [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-04-10T20:35:00Z [Description] Roti Pizza is excerpted from Indian-ish &copy; 2019 by Priya Krishna with Ritu Krishna. Photography &copy; 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ---
[Name] MILLE-FEUILLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-11T04:45:00Z [Description] Easy to make, this delectable French pastry is perfect to serve for special occasions. VIDEO https://www.youtube.com/watch?v=qSaOjsIMUcc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/aAfrOdjETVuLkJNQztCx_Mille-Feuille-4_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "3", "1/2", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["milk", "granulated sugar", "unbleached all-purpose flour", "vanilla extract", "puff pastry", "milk", "granulated sugar", "icing sugar", "milk", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.6 [FatContent] 37.5 [SaturatedFatContent] 11.4 [CholesterolContent] 64.6 [SodiumContent] 240.5 [CarbohydrateContent] 81.0 [FiberContent] 2.1 [SugarContent] 37.3 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place puff pastry sheets on a lightly floured work surface to thaw out. In a small saucepan over medium-low heat, pour milk to warm it up – don’t boil it. In another saucepan, whisk together egg yolks and sugar. Add flour and whisk to blend. Pour warm milk a little at a time to egg mixture (temper the eggs], whisking constantly. Turn heat to medium and cook until custard thickens, whisking continuously. Remove from the heat to cool off. About 5 minutes later, add vanilla, whisk again before transferring pastry cream into a bowl. Place plastic wrap, making sure it touches the surface to preven skin from forming. Cool completely before transfer to the fridge until needed. Preheat oven to 400ºF. When pastry is thawed out, roll it out to 9 x 14”. Line a 10 x 15” baking sheet with silicone mat or parchment paper. Put dough onto baking sheet and prick the entire surface of with a fork. Brush with milk and sprinkle with sugar. Place parchment paper on dough and put another baking sheet of the same size over; bake for 15 minutes. Remove from heat, carefully take baking sheet and parchment off and flip dough over. Place back parchment and baking sheet on top and bake for another 8 minutes; let cool. Meanwhile make icing by combining confectioners’ sugar and milk. Stir until smooth with a thick consistency. When pastry is at room temperature, cut 1 sheet lengthwise into 3 equal size pieces; do the same crosswise. If rectangles are not perfectly shaped, trim to make them even. Each mille-feuille should have 3 rectangle pieces. To assemble, spoon cold pastry cream on 6 bottom rectangles; spread custard evenly. Place the second layer of rectangles on top and add pastry cream; spread evenly. Place the top rectangles and cover with icing. Spoon melted chocolate into a plastic bag. Cut the corner of bag and draw straights lines on the icing. Slide the back of a knife in the opposite direction to form a marbled pattern. Serve milled-feuille chilled and keep the rest in the refrigerator. Makes 6 pastries.
[Name] Vietnamese Pork Burger Banh Mi Sliders [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-04-11T14:25:00Z [Description] Hawaiian jalapeno rolls are a genius reaction from King&rsquo;s. &nbsp;Can use the standard Hawaiian, as well. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "5", NA, NA, "2", "1", "2", "1", NA, "2", "3", "2", "2", "6 -8", "1", "6", "1", "1 1/4", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["cilantro leaf", "chilies", "radish", "mayonnaise", "ground pork", "lemon", "fish sauce", "ground black pepper", "salt", "fresh ginger", "garlic cloves", "low sodium soy sauce", "green onions", "carrot", "red radishes", "water", "vinegar", "sugar", "salt", "mayonnaise", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.4 [FatContent] 25.1 [SaturatedFatContent] 8.0 [CholesterolContent] 65.4 [SodiumContent] 1064.0 [CarbohydrateContent] 52.4 [FiberContent] 3.2 [SugarContent] 13.8 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use. In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside. In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties. In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side. Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro and top with the bun lid.
[Name] Honey-Mustard Tofu Tenders [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-11T14:43:00Z [Description] Freeze tofu for at least 24 hours then defrost. &nbsp;This process releases excess liquid and makes for a better end product. &nbsp;A good substitute for the garlic powder and poultry seasoning is replacing with McCormick&rsquo;s Season- All and eliminating the salt. &nbsp;From Eating Well. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "3/4", "1/4", "1/4", NA, "1/3", "3", "3", "2"] [RecipeIngredientParts] ["tofu", "eggs", "garlic powder", "poultry seasoning", "panko breadcrumbs", "salt", "fresh ground pepper", "canola oil cooking spray", "Dijon mustard", "honey", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.3 [FatContent] 7.6 [SaturatedFatContent] 1.6 [CholesterolContent] 93.0 [SodiumContent] 465.9 [CarbohydrateContent] 31.2 [FiberContent] 1.7 [SugarContent] 15.2 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Coat a large baking sheet with cooking spray. (Easier to cleanup if lined with aluminum foil or parchment paper.]. Cut tofu block in half crosswise. Cut each piece in half horizontally, then cut each stack crosswise again into 5 \"tenders.\" (You will have 20 strips, 2 inches by 1 inch.] Pat the tofu dry with paper towels (don’t skip this step]. Combine eggs, hot sauce (if using], garlic powder and poultry seasoning in a shallow dish. Combine panko, 1/4 teaspoon salt and pepper in another shallow dish. Dip the tofu strips into the egg, then coat with the panko mixture. (Discard any leftover egg and panko.] Arrange the tofu in a single layer on the prepared baking sheet. Generously coat the tofu with cooking spray. Bake the tofu for 10 minutes. Flip the tenders over and continue baking until crisp and golden, about 10 minutes more. Immediately sprinkle with the remaining 1/8 teaspoon salt. Meanwhile, whisk yogurt, mustard, honey and lemon juice in a small bowl. Serve the tofu with the dipping sauce.
[Name] Alligator Gumbo [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2019-04-11T15:05:00Z [Description] Make and share this Alligator Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Wild Game", "Meat", "Cajun", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "4", "2", "1 1/2", "3", "2", "1", "3", "1", "10", "1", "2", "1/4", "1 1/2", "1", "1/2", "1", "1/2", "3/4", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "garlic", "onions", "green sweet peppers", "celery", "bay leaves", "fresh tomatoes", "alligator sausage", "fresh thyme", "flat leaf parsley", "okra", "Worcestershire sauce", "kosher salt", "ground black pepper", "medium shrimp", "green onion", "cooked long-grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.5 [FatContent] 32.9 [SaturatedFatContent] 9.0 [CholesterolContent] 112.1 [SodiumContent] 1135.2 [CarbohydrateContent] 23.7 [FiberContent] 3.4 [SugarContent] 5.0 [ProteinContent] 16.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For the roux, in a heavy 10-inch skillet (preferably cast iron] combine the oil and flour at medium-high heat, and cook for three minutes, mixing constantly and thoroughly with a long-handled metal whisk or a wooden spoon until smooth. Reduce heat to medium and continue cooking the roux, whisking or stirring constantly so it doesn’t scorch, until it turns a darkish peanut-butter brown, about nine minutes. Remove from heat and continue whisking constantly until the roux stops getting darker, about three minutes. Set aside. In a heavy 8-quart saucepan, melt the butter over medium heat. Add the garlic and cook until it just starts to turn golden brown. Stir in onions, sweet peppers, celery and bay leaves and cook and stir for one minute. Add tomatoes, sausage, Creole seasoning, and thyme, stirring well. Cook until all vegetables are tender, about five minutes. Stir in stock and parsley, mixing well, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes. Gradually add the reserved roux, stirring constantly until all the roux is thoroughly blended inches Stir in the okra, Worcestershire, hot sauce, kosher salt and pepper. Simmer for 25 minutes, stirring occasionally. Next, stir in the shrimp and crabmeat and let the shrimp cook about half-way, about two minutes. Add the oysters and bring to a boil, skimming any foam. Continue cooking just until the oysters are plump and their edges curl, one to two minutes more. Remove from heat. Season the gumbo with more kosher salt and pepper if needed.
[Name] Home Chef Pork Tenderloin With Roasted Pears [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-04-11T18:05:00Z [Description] Make and share this Home Chef Pork Tenderloin With Roasted Pears 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/3288/tSHFWV4TcCY7oYXZXnGH_https___asset.homechef.com_uploads_recipe_image_22621_step_4_photo-e49b38994c8f9441f1b32ed4d74f47eb-e49b38994c8f9441f1b32ed4d74f47eb.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "3", "14", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["green beans", "bosc pear", "shallot", "garlic cloves", "fresh thyme sprigs", "butter", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.4 [FatContent] 18.9 [SaturatedFatContent] 9.7 [CholesterolContent] 159.5 [SodiumContent] 234.1 [CarbohydrateContent] 24.4 [FiberContent] 5.9 [SugarContent] 12.5 [ProteinContent] 44.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F Trim ends off green beans. Cut into 1\" pieces. Core pear and cut into ½\" slices. Peel and halve shallot. Cut into ¼\" slices. Mince garlic. Stem and mince thyme. Pat pork tenderloin dry, and season all over with ¼ teaspoons salt and a pinch of pepper.", "Heat 2 teaspoons olive oil in a large non-stick pan over medium-high heat. Add green beans, pear, shallot, ¼ teaspoons salt, and ¼ teaspoons pepper to hot pan. Stir occasionally until lightly charred, 5-7 minutes. Transfer to prepared baking sheet and spread into a single layer (some overlap is ok]. Reserve pan; no need to wipe clean.", "Return pan used to start green beans and pear to medium-high heat. Add 1 teaspoons olive oil and pork tenderloin to hot pan. Cook until browned on two sides, 3-4 minutes per side.", "Place pork tenderloin on top of green beans and pear. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Rest pork at least 5 minutes, then slice if desired. Reserve pan; no need to wipe clean. While pork rests, make sauce.", "Return pan used to sear pork tenderloin to medium heat. Add 1 teaspoons olive oil, garlic, and thyme to hot pan. Cook until fragrant, 30-60 seconds. Stir in ¼ cup water and chicken base. Cook until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Season with ¼ teaspoons salt and a pinch of pepper." ]
[Name] CARROT GINGER SOUP [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-11T21:33:00Z [Description] This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk. Read more at https://www.skinnytaste.com/skinny-yet-creamy-carrot-ginger-soup/#iGRfosY9dVs2GI5K.99 [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["unsalted butter", "fresh ginger", "reduced-fat sour cream", "white pepper", "greens", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.8 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 13.5 [SodiumContent] 96.7 [CarbohydrateContent] 13.8 [FiberContent] 4.0 [SugarContent] 7.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.", "Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.", "Add sour cream, using an immersion blender (or in batches in a regular blender], carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.", "Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.", "INSTANT POT DIRECTIONS:", "Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.", "Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.", "Add sour cream, using an immersion blender (or in batches in a regular blender], carefully blend until smooth. Adjust salt and pepper to taste.", "Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired." ]
[Name] Salmon Chowder [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-12T14:46:00Z [Description] This was terrific. We only had half the salmon, and didn't realize but you couldn't tell. Great flavors. Recipe courtesy of Kenulia and allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "2", "2", "2", "1", "1", "1", "32", "12", "15", "1/2"] [RecipeIngredientParts] ["butter", "onion", "celery", "garlic powder", "potatoes", "carrots", "chicken broth", "salt", "ground black pepper", "dried dill weed", "salmon", "evaporated milk", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.2 [FatContent] 22.6 [SaturatedFatContent] 11.8 [CholesterolContent] 105.7 [SodiumContent] 1004.9 [CarbohydrateContent] 25.4 [FiberContent] 2.4 [SugarContent] 4.0 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
[Name] Key Lime Zucchini Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2019-04-12T15:10:00Z [Description] Make and share this Key Lime Zucchini 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/recipes/53/85/29/RsqaAQhqT6GYmFM72xRc_0S9A0155.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/29/13cdQQNgTmOCugH1tg7c_0S9A0178.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/29/zdDyTTcmTu60cxhniVHq_0S9A0171.jpg"] [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "3", "2", "1", "1", "1/2", "1/4", "1", "2", "1", "3", "2", "1 1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking soda", "kosher salt", "baking powder", "canola oil", "key lime juice", "vanilla extract", "eggs", "zucchini", "confectioners' sugar", "key limes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 488.3 [FatContent] 19.8 [SaturatedFatContent] 1.8 [CholesterolContent] 46.5 [SodiumContent] 230.4 [CarbohydrateContent] 73.5 [FiberContent] 1.1 [SugarContent] 48.8 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] 1 9-inch round bread [RecipeInstructions] For the bread: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-inch round tube pan with nonstick cooking spray; set aside. Whisk together the flour, granulated sugar, pumpkin spice blend, baking soda, salt and baking powder in a large bowl. Whisk together the oil, lime juice, vanilla and eggs in a medium bowl or large measuring cup. Add the wet ingredients to the flour mixture along with the grated zucchini and mix well. Spoon the batter into the prepared tube pan and spread in an even layer. Bake until a cake tester or skewer inserted in the center of the bread comes out clean, 1 hour to 1 hour 5 minutes. Transfer the pan to a wire rack to cool completely, then remove from pan to a plate or cake stand. For the glaze: Whisk together the confectioners' sugar and lime zest and juice in a medium bowl until smooth and pourable. If the icing is too thick, add water a teaspoon at a time until the desired consistency is reached. Pour the icing over the bread, then top with lime twists.
[Name] Strawberry Daiquiri Cheesecake Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2019-04-12T15:15:00Z [Description] Make and share this Strawberry Daiquiri Cheesecake Bars 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/53/85/30/FtzcEkLLQoWquAp239Z8_0S9A0429.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/30/NDrBfH1OTxms9mihrtEc_0S9A0445.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/30/Xr43rWNaQz2yIiwBShuz_0S9A0424.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups"] [RecipeIngredientQuantities] [NA, "2 1/2", "8", "1 1/3", "3", "5", "1/2", "1/3", "1/4", "1", "2", NA] [RecipeIngredientParts] ["graham cracker crumbs", "unsalted butter", "sugar", "cream cheese", "eggs", "golden rum", "all-purpose flour", "triple sec", "strawberry", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.7 [FatContent] 22.2 [SaturatedFatContent] 12.1 [CholesterolContent] 112.0 [SodiumContent] 206.8 [CarbohydrateContent] 29.9 [FiberContent] 0.9 [SugarContent] 21.5 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then line with parchment paper and spray the paper.", "Stir to combine the graham cracker crumbs, melted butter and 1/4 cup sugar in a large bowl. Press evenly into the prepared pan and bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325 degrees F.", "Beat the cream cheese and remaining 1 1/3 cups sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to medium-low speed and add the eggs one at a time, making sure not to overbeat the batter.", "Reduce the speed to low and add the rum, flour and triple sec until just incorporated. Remove the bowl from the mixer and fold in the strawberry puree, making sure to swirl the strawberries throughout. Pour the batter into the prepared pan and bake until the cheesecake is just set but still slightly jiggly in the center, 38 to 42 minutes.", "Let the cheesecake cool for 1 hour at room temperature, then transfer to the refrigerator and chill for at least 4 hours and up to overnight.", "Cut into bars and top with whipped cream, sliced strawberries and mint sprigs." ]
[Name] Sangria Shortcakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2019-04-12T15:18:00Z [Description] Make and share this Sangria Shortcakes 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/53/85/31/wNert6lMRSaCPeoyrCav_0S9A0215.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/31/JDAeDurTTyrgjNQS5AE3_0S9A0248.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/31/W8TjM4IvQwurkvAIY0Eq_0S9A0259.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/3", "8", "8", "8", "2", "2 1/4", "2 1/4", "1/2", "1 3/4", "3", "6"] [RecipeIngredientParts] ["red wine", "sugar", "blackberries", "cherries", "strawberries", "nectarines", "all-purpose flour", "baking powder", "kosher salt", "heavy cream", "mint sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.6 [FatContent] 33.3 [SaturatedFatContent] 20.2 [CholesterolContent] 117.9 [SodiumContent] 400.3 [CarbohydrateContent] 72.8 [FiberContent] 5.7 [SugarContent] 26.6 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine the red wine and 1/3 cup sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and continue to cook until the liquid is reduced to about 1/4 cup, 10 to 15 minutes. Let cool completely.", "Combine the cool syrup with the blackberries, cherries, strawberries and nectarines in a large bowl. Let marinate, refrigerated, until the fruit starts to macerate and release juices, about 1 hour and up to 4 hours.", "Preheat the oven to 400 degrees F.", "Whisk to combine the flour, baking powder, salt and remaining 3 tablespoons sugar in a large bowl. Add the heavy cream and mix until combined.", "Press the dough into an 8-inch square baking pan and bake until the edges are golden and the shortcake is cooked through, 18 to 20 minutes. Transfer the pan to a wire rack to cool completely.", "Cut into 6 pieces and split each shortcake in half horizontally. Spoon fruit on the bottom of each shortcake and top with a generous spoonful of whipped cream. Place the top of each shortcake over the whipped cream, then top with the remaining fruit. Drizzle the fruit sauce over the fruit and garnish each with a dollop of whipped cream and a mint sprig." ]
[Name] Hasselback Pineapple Pork Tenderloin [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2019-04-12T15:22:00Z [Description] Make and share this Hasselback Pineapple Pork Tenderloin 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/53/85/32/fo73rEvZTsS3QLSyqcTe_0S9A0267.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/32/y0cbdMBvQLuDNONMkXmE_0S9A0299.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/32/z7ftv7Ri2R293IhFUwPQ_0S9A0287.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2", "1", "2", "2 1/2 - 3", NA, NA, "1", "1", "1/4"] [RecipeIngredientParts] ["light brown sugar", "light soy sauce", "garlic cloves", "crushed red pepper flakes", "cornstarch", "pineapple slice", "red onion", "scallion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 477.9 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 184.4 [SodiumContent] 1181.4 [CarbohydrateContent] 32.6 [FiberContent] 1.5 [SugarContent] 26.0 [ProteinContent] 61.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. For the pineapple BBQ sauce: In a small saucepan, combine the crushed pineapple, pineapple juice, brown sugar, soy sauce, garlic and red pepper. Bring to a simmer over medium heat and cook until the sugar dissolves, 5 to 8 minutes. In a small bowl, stir together the cornstarch and 1 tablespoon water until smooth, then add to simmering sauce. Simmer until thickened, about 30 seconds. Remove from the heat and let cool. For the pork: Place the pork tenderloins on a cutting board and make parallel incisions 1 inch apart along the length of the meat, most of the way through the meat. The bottom of the tenderloins should remain intact. Season with salt and pepper and place on the prepared baking sheet. Put pineapple slices and red onion slices in the incisions, alternating between the two. (If necessary, trim the slices so they stick out about 1/4 inch.] Spoon 2 to 3 tablespoons of the sauce over each tenderloin and sprinkle with the jalapeno slices. Bake until the internal temperature of the pork reaches 145 degrees F, 22 to 25 minutes. Let the meat rest for 5 minutes. Transfer the tenderloins to a serving platter. Slice, garnish with scallions and serve with the remaining sauce.
[Name] Loaded Guacamole Potato Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2019-04-12T15:28:00Z [Description] Make and share this Loaded Guacamole Potato Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/33/O4hbwB7cTEdJZdJXJLTy_0S9A0118.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/33/seIOXQoRnacEh73Fr16F_0S9A0086.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/33/SpcfSGbjSey94DRKDJCF_0S9A0110.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", NA, "1/4", "1/4", "3", "2", "1", "6", "1/4"] [RecipeIngredientParts] ["small potatoes", "avocados", "fresh cilantro", "olive oil", "lime juice", "red onions", "garlic clove", "bacon", "scallion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 539.1 [FatContent] 34.0 [SaturatedFatContent] 5.9 [CholesterolContent] 8.2 [SodiumContent] 154.7 [CarbohydrateContent] 55.4 [FiberContent] 13.9 [SugarContent] 4.5 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the potatoes in a large pot and cover with water by several inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain, then let cool completely and cut in half. Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes along with the cilantro, olive oil, lime juice, red onion, garlic, half of the bacon, 1/4 cup scallions, the remaining avocado and salt and pepper to taste. Stir to combine, then transfer to a serving dish and garnish with the remaining bacon and 2 tablespoons scallions.
[Name] Mojito Shrimp Taco Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H9M [PrepTime] PT0S [TotalTime] PT1H9M [DatePublished] 2019-04-12T15:33:00Z [Description] Make and share this Mojito Shrimp Taco Cups 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/53/85/34/HoZMHCKR8iyh2FETO0tg_0S9A0350.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/34/1slyqZ6CQ8OXIlVJVpzi_0S9A0310.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/34/c6DFC6VRriaTQZwumUxR_0S9A0320.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1", NA, "1", "12", "3", "1", "1/2", "2", "2", "2", "1", NA, "1/4", "2", "1"] [RecipeIngredientParts] ["fresh mint leaves", "rum", "sugar", "olive oil", "lime", "kosher salt", "large shrimp", "wonton wrappers", "canola oil", "olive oil", "mango", "fresh mint leaves", "lime juice", "red onions", "rum", "avocado", "fresh mint leaves", "queso fresco", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.7 [FatContent] 7.7 [SaturatedFatContent] 0.9 [CholesterolContent] 48.5 [SodiumContent] 263.2 [CarbohydrateContent] 12.7 [FiberContent] 2.1 [SugarContent] 4.4 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 12 taco cups [RecipeInstructions] For the shrimp marinade: Combine the mint leaves, rum, sugar, oil, lime pieces and 2 teaspoons salt in a medium bowl. Use a muddler or wooden spoon to mash, making sure to release the juices in the limes. Stir in the shrimp, then cover and refrigerate for 20 to 30 minutes. For the taco cups: Preheat the oven to 350 degrees F. Brush both sides of each wonton wrapper with oil, then press into the wells of a muffin tin, making sure to gently press into the bottoms and up the sides. Bake until lightly golden and crisp, 8 to 10 minutes. Remove the cups from the muffin tin immediately to a rack. Preheat the broiler. For the mango avocado salsa: Stir to combine the mango, mint leaves, lime juice, red onion, rum and avocado in a medium bowl, then season with salt and pepper. Set aside. Drain the shrimp from the marinade and place on a baking sheet. Broil the shrimp until cooked through, 2 to 3 minutes per side. For the garnishes: Spoon the mango avocado salsa into the taco cups and top each with a shrimp. Garnish with chopped mint and queso fresco and serve with lime wedges.
[Name] Margarita Chicken Salad Sandwiches [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2019-04-12T15:35:00Z [Description] Make and share this Margarita Chicken Salad Sandwiches 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/53/85/35/kVkBpvKZRkSqo52w0n4g_0S9A0496.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538535/ISrUdGATzenWVzUhr4eL_10220220318800435.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/35/fMLqBg9OSHGwrNhjZsIi_0S9A0474.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/35/ckhqyB6yScmR8VVYiWff_0S9A0485.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "1", "2", "1", "3", "2", NA, "1/3", "1/4", "1/4", "1", "1/2", "1/2", NA, "8", "1/4", "2", "1", "1", NA, "6", "6"] [RecipeIngredientParts] ["lime juice", "triple sec", "olive oil", "chili powder", "ground cumin", "garlic cloves", "boneless skinless chicken breasts", "olive oil", "lime juice", "sugar", "chili powder", "ground cumin", "kosher salt", "cherry tomatoes", "fresh cilantro", "celery", "avocado", "mango", "romaine lettuce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 767.1 [FatContent] 37.6 [SaturatedFatContent] 10.5 [CholesterolContent] 135.0 [SodiumContent] 459.8 [CarbohydrateContent] 68.2 [FiberContent] 19.1 [SugarContent] 28.1 [ProteinContent] 46.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.", "Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.", "For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.", "For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat.", "Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve." ]
[Name] Grilled Lemonade Salmon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-04-12T15:38:00Z [Description] Make and share this Grilled Lemonade Salmon recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/36/3H1TkTSYQj2lEqNgLUBl_0S9A0418.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/36/siF4DE7aRrqMRwb595pP_0S9A0389.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/36/XpCTVDTzqBJOnCRu8ABA_0S9A0403.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2", "2", "1", NA, "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["soy sauce", "olive oil", "fresh ginger", "brown sugar", "garlic cloves", "lemon, juice and zest of", "salmon fillets", "red onion", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.0 [FatContent] 14.4 [SaturatedFatContent] 2.3 [CholesterolContent] 78.4 [SodiumContent] 1141.6 [CarbohydrateContent] 18.5 [FiberContent] 0.8 [SugarContent] 14.7 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through. Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish. Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes. Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.
[Name] Sheet Pan Taco Dutch Baby [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-04-12T15:43:00Z [Description] Make and share this Sheet Pan Taco Dutch Baby 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/53/85/37/uHqfakr8QmeWika2deWc_0S9A0456.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/37/98SYzEdzSMCOOp3UlMhX_0S9A0452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/37/zsx93g9RTSut3Y53EeEu_0S9A0470.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "8", "2", "2", NA, "1", "1", "1", "2", "2", "1", "1", "2", "4", "1/3", "4", NA] [RecipeIngredientParts] ["bacon", "eggs", "milk", "all-purpose flour", "green chili peppers", "monterey jack cheese", "olive oil", "fresh corn kernels", "black beans", "chili powder", "tomatoes", "scallions", "fresh cilantro", "Cotija cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 710.5 [FatContent] 43.9 [SaturatedFatContent] 18.4 [CholesterolContent] 265.8 [SodiumContent] 795.4 [CarbohydrateContent] 47.9 [FiberContent] 6.0 [SugarContent] 5.2 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. Scatter the bacon in a single layer on a 13-by-18-inch rimmed baking sheet and roast until crisp, 18 to 22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish. Combine the eggs and milk in a blender and process until smooth. Add the flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with the crisp bacon and stir to distribute evenly. Top with the canned chiles, Cheddar and Monterey Jack. Bake until puffed and golden, about 25 minutes. Meanwhile, heat a medium skillet over medium-high heat and add the olive oil. Saute the corn until starting to turn golden and charred, 3 to 5 minutes. Stir in the beans and chili powder and season with salt and pepper. Top the Dutch baby with the corn and black beans, tomatoes, scallions, cilantro, reserved bacon and Cotija. Serve with lime wedges and hot sauce.
[Name] Blackberry Peach Cobbler Scones [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2019-04-12T15:59:00Z [Description] Make and share this Blackberry Peach Cobbler Scones recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/38/fP1pme7bRfKkGpe7qR2W_0S9A0188.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/38/SnioWbdeTE66zxAz83rn_0S9A0200.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/38/RmWi3DnQF2CpkFVpjor3_0S9A0185.jpg"] [RecipeCategory] Scones [Keywords] ["Breakfast", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/3", "1", "1/2", "1 1/2", "8", "6", "1", "1/2", "2", "2", "3", "1", "3 -4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "kosher salt", "ground cinnamon", "unsalted butter", "blackberries", "buttermilk", "eggs", "white sugar", "demerara sugar", "blackberries", "granulated sugar", "lemon juice", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.0 [FatContent] 9.0 [SaturatedFatContent] 5.2 [CholesterolContent] 51.8 [SodiumContent] 212.4 [CarbohydrateContent] 48.1 [FiberContent] 2.2 [SugarContent] 26.1 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 12 scones [RecipeInstructions] For the scones: Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares]. Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes. Preheat the oven to 425 degrees F. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.
[Name] Shrimp Fried Rice Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2019-04-12T16:02:00Z [Description] Make and share this Shrimp Fried Rice Cups 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/53/85/39/TWp7YbCVQRq6sLNOO6Ud_0S9A0381.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/39/LIrPqUaQRYOgCjcyP4Mh_0S9A0356.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/39/k1S4oWYT1anCsjy0Vipw_0S9A0374.jpg"] [RecipeCategory] Rice [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "1", "1", "1", "1", "1", "3 1/2", "3", "12", "2", "2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["canola oil", "red onion", "red bell pepper", "carrot", "bean sprouts", "scallions", "large shrimp", "soy sauce", "eggs", "all-purpose flour", "red pepper flakes", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 147.4 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 39.8 [SodiumContent] 239.9 [CarbohydrateContent] 22.1 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. Heat the canola oil in a large skillet or wok over medium-high heat. Add the onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, 3 to 5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, scallions, chopped shrimp, soy sauce, sesame oil, eggs, flour, a pinch red pepper flakes and salt. Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a whole shrimp and sprinkle the shrimp with salt and a pinch red pepper flakes. Bake until sides of the cups are golden and the shrimp is cooked through, 20 to 24 minutes. Let sit 5 minutes, then remove the rice cups with a small offset spatula and top with sliced scallions. Serve with soy sauce for drizzling.
[Name] Hot Dog Burnt Ends [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-04-12T18:26:00Z [Description] Make and share this Hot Dog Burnt Ends recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "2", "4", "1/4", "1/2"] [RecipeIngredientParts] ["prepared yellow mustard", "unsalted butter", "brown sugar", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.5 [FatContent] 21.7 [SaturatedFatContent] 9.4 [CholesterolContent] 42.0 [SodiumContent] 824.0 [CarbohydrateContent] 11.8 [FiberContent] 0.2 [SugarContent] 9.9 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare your smoker for 225&deg;F Use any wood you like, these turn out great whether they are smoked over fruit wood or a stronger wood such as mesquite. Squeeze the mustard over the dogs then brush around all sides. (Easily done with a silicone basting brush.]. Sprinkle the rub over all sides of the dogs. Transfer to smoker and smoke for 1 hour. Meanwhile, prepare your BBQ grill for medium heat cooking (or pre-heat your oven to 375 F]. Remove dogs and cut into thirds (about 1 1/2\" pieces]. Transfer to an aluminum disposable pan. Combine the butter, brown sugar and BBQ sauce and pour over the hot dogs. Stir and place on your grill (or in the oven]. Cook dogs an addition 30-45 minutes, stirring every 10 minutes, until the hot dogs have begun to caramelize.  (Watch carefully; could take less time.]. Remove and let cool slightly before serving.
[Name] Spinach and Strawberry Salad With Poppy Seed Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-04-12T18:40:00Z [Description] Cook&rsquo;s Country: &nbsp;Poppy seeds are dark, so it&rsquo;s hard to see when they&rsquo;re fully toasted. Instead, use your nose; they should smell nutty. The pickled onions can be refrigerated, covered, for up to two days. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Spinach", "Berries", "Greens", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", NA, "1/2", "1", "1/2", "1/4", "1", "1", "1", "5"] [RecipeIngredientParts] ["red wine vinegar", "sugar", "red onion", "poppy seed", "canola oil", "dry mustard", "strawberry", "romaine lettuce hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.4 [FatContent] 21.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 45.6 [CarbohydrateContent] 36.4 [FiberContent] 8.5 [SugarContent] 25.3 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Whisk vinegar, sugar, and 3/4 teaspoon salt together in bowl. Transfer 1/4 cup vinegar mixture to small bowl and microwave until hot, about 1 minute. Add onion, stir to combine, and let sit for at least 30 minutes.", "Meanwhile, toast poppy seeds in 8-inch nonstick skillet over medium heat until fragrant and slightly darkened, 1 to 2 minutes; transfer to bowl and set aside. Add almonds to now-empty skillet, return to medium heat, and toast until fragrant and golden, 3 to 5 minutes.", "Whisk oil, mustard, poppy seeds, and 1/2 teaspoon pepper into remaining vinegar mixture. Combine strawberries, lettuce, spinach, and 1/4 cup almonds in large bowl. Using fork, remove onions from vinegar mixture and add to salad. Add dressing to salad and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter and top with remaining 1/4 cup almonds." ]
[Name] Crawfish Bisque (Crawfish Balls Instead of Heads) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2019-04-12T19:07:00Z [Description] This recipe for Crawfish Bisque (Crawfish Balls Instead of Heads), by Rose Martin - Administrative Services, is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1", "4", NA, "1", "2", "2", "1/2", "1/2", "1/2", "1 -2", "1", "1 1/2", "1 1/2", NA, NA] [RecipeIngredientParts] ["crawfish tails", "onion", "celery", "shallots", "parsley", "eggs", "crawfish tail", "onions", "celery", "bell pepper", "shallot", "parsley", "garlic", "all-purpose flour", "chicken broth", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.5 [FatContent] 46.2 [SaturatedFatContent] 6.7 [CholesterolContent] 274.9 [SodiumContent] 398.8 [CarbohydrateContent] 30.6 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["NOTE:  Drain all liquids from the 3 pounds of tails before grinding and reserve for later use. It is a good idea to use hands and squeeze the liquids from the tails. Grind all crawfish tails with food processor. Use 2 lbs of tails for the balls and the remaining 1 lb for the gravy.", "CRAWFISH BALLS: In a large bowl, add 2 lbs. of ground crawfish tails, onions, celery, parsley, shallots and bread crumbs and mix thoroughly. While mixing, season mixture with salt, black pepper, red pepper and garlic powder. Add 4 raw eggs to mixture and mix thoroughly. Form into 1\" to 2\" balls. After balls are made, deep fry the balls until they are golden brown. Set them aside to add to gravy later.", "GRAVY: In a medium-sized thick bottom stock pot, add cooking oil and flour and cook on medium to high heat stirring constantly until roux is golden brown. Add onions, celery, garlic and bell pepper and sauté until onions are clear. Add ground crawfish tails to mixture sauté for 8 to 10 minutes. Add crawfish liquids that were removed from tails prior to processing, chicken broth; bring to boil. Add shallots and parsley and cook on gently boil for 1 hour. Add fried crawfish balls to gravy and cook on medium to low heat for about another 30 minutes. Season to taste and add water as necessary (gravy should be a heavy and smooth consistency]. Serve over white rice." ]
[Name] Baked Polenta With Fontina Cheese [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-04-12T21:25:00Z [Description] Make and share this Baked Polenta With Fontina Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 3/4", "2", "5", "4", "2 1/2", "1", "1/2"] [RecipeIngredientParts] ["water", "chicken broth", "shallots", "dried marjoram", "yellow cornmeal", "Fontina cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.2 [FatContent] 20.2 [SaturatedFatContent] 11.8 [CholesterolContent] 69.0 [SodiumContent] 654.1 [CarbohydrateContent] 26.6 [FiberContent] 2.3 [SugarContent] 1.2 [ProteinContent] 16.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Butter 9x13 inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper. . Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese, and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.] . Preheat oven to 350&deg;F Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.
[Name] Strawberry Pie II [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-04-14T16:00:00Z [Description] This was pretty good with a graham cracker crust. Recipe courtesy of allrecipes.com and Okbee. SHe got it fro Sussex County Strawberry Farms. Serving size is estimated. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["9", "1", "1", "3", "3/4", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "white sugar", "cornstarch", "water", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.0 [FatContent] 17.6 [SaturatedFatContent] 7.1 [CholesterolContent] 27.2 [SodiumContent] 165.9 [CarbohydrateContent] 58.6 [FiberContent] 3.1 [SugarContent] 38.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry hell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
[Name] Sausage, Potato, and Kale Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-04-14T16:05:00Z [Description] Oh how i love this. Recipe courtesy of allrecipes.com and Dianna Jacobs-Fresh. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "3", "2", "2", "1", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["bulk Italian sausage", "half-and-half", "potatoes", "low sodium chicken broth", "onion", "dried oregano", "red pepper flakes", "ground black pepper", "kale leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.4 [FatContent] 45.7 [SaturatedFatContent] 21.8 [CholesterolContent] 125.3 [SodiumContent] 693.2 [CarbohydrateContent] 29.6 [FiberContent] 2.5 [SugarContent] 5.8 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a large pot over medium-high heat. Crumble sausage into pot and cook and stir until browned, about 10 minutes. Stir in half and half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage. Bring to a boil and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper and stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
[Name] Homemade Peanut Butter Cups [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-04-14T16:11:00Z [Description] Make and share this Homemade Peanut Butter Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1/2", "2", "1/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 27.6 [SaturatedFatContent] 14.8 [CholesterolContent] 5.1 [SodiumContent] 28.1 [CarbohydrateContent] 16.1 [FiberContent] 7.1 [SugarContent] 3.8 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] 12 peanut butter cups [RecipeInstructions] Line a standard 2 cup muffin tin with paper cupcake liners. Melt half the chocolate either in a double boiler (the safer method] or in the microwave. Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes. In the meantime, whip the peanut butter, butter, and confectioners sugar together with a hand mixer until mixed and light. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again so the peanut butter layer is flattened out. Place in the freezer for 15 minutes. Melt the last half pound of chocolate and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. Place peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate. You can either refrigerate them for a peanut butter cup or more bite, or leave them at room temperature for a creamier softer bite.
[Name] Strawberry Pie II [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-04-14T16:14:00Z [Description] This was pretty good with a graham cracker crust. Recipe courtesy of allrecipes.com and Okbee. Recipe from Sussex County Strawberry Farms. Serving size is estimated. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["9", "1", "1", "3", "3/4", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "white sugar", "cornstarch", "water", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.0 [FatContent] 17.6 [SaturatedFatContent] 7.1 [CholesterolContent] 27.2 [SodiumContent] 165.9 [CarbohydrateContent] 58.6 [FiberContent] 3.1 [SugarContent] 38.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
[Name] The Deveraux [AuthorId] 284006 [AuthorName] mccarroll [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-04-14T16:35:00Z [Description] Make and share this The Deveraux recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["Bourbon", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.1 [CarbohydrateContent] 6.8 [FiberContent] 0.0 [SugarContent] 2.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Put first 4 ingredients into a shake with crushed ice. Shake vigorously. Pour into a highball glass and add more ice. Top with sparkling wine.
[Name] Slow Cooker Beer Braised Onion Soup Chicken Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2019-04-14T19:59:00Z [Description] Make and share this Slow Cooker Beer Braised Onion Soup Chicken Sandwiches recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/ITXWzckwTeyVWg6nIWBV_IMG_0412.JPG" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "8", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "beer", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.4 [FatContent] 15.9 [SaturatedFatContent] 8.3 [CholesterolContent] 139.5 [SodiumContent] 585.3 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken, beer, soup mix and butter in slow cooker. Cover and cook on LOW for 6 hours. Remove chicken from slow cooker and shred. Return chicken to slow cooker; stir well. Season to taste with salt and pepper. Serve on toasted sandwich buns, topped with dill pickle slices and a squeeze of bbq sauce.
[Name] Basil Lemon Lime Spa Water [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-04-14T20:14:00Z [Description] Make and share this Basil Lemon Lime Spa Water recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/C16jKqODRlCDXSxTHP9V_IMG_0410.JPG" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "8"] [RecipeIngredientParts] ["fresh basil leaves", "lemons", "lime", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 2.2 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crush the basil leaves with your fingers, then add then to you pitcher. Add the rest of the ingredients and chill for 2-8 hours before serving.
[Name] Strawberry Spa Water [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-04-14T20:23:00Z [Description] Make and share this Strawberry Spa Water recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/0GYZnJJ3RX6mswfzp5t8_IMG_0411.JPG" [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["strawberry", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 4.4 [FiberContent] 1.1 [SugarContent] 2.8 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add ingredients to a 2-3 quart pitcher. Chill in refrigerator 2-8 hour, to chill thoroughly.
[Name] Pineapple Jalapeno Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-04-14T22:31:00Z [Description] Make and share this Pineapple Jalapeno Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Peppers", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "2", "3", "1", "3"] [RecipeIngredientParts] ["crushed pineapple", "sugar", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 765.5 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 2.0 [SodiumContent] 10.7 [CarbohydrateContent] 196.4 [FiberContent] 2.2 [SugarContent] 192.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 5 1/2 pints [RecipeInstructions] Prep to preserve: Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes. Preparing the jam: In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils. Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then immediately remove the pot from the heat source. Skim any foam. Preserving the jam: Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam. Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions]. Then remove the jars and allow them to cool. Preserve the jam in a cool dark location until ready to use.
[Name] Old-School Chicken and Sausage Jambalaya [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-04-14T22:49:00Z [Description] Make and share this Old-School Chicken and Sausage Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2 - 4", "2", "1", "1", "2", "1", "1", "2", "1", "3", "4", "1", "2", "5", "2", "2", "2 1/2", "2", "2", "1", "1", "4", "1"] [RecipeIngredientParts] ["chicken", "onions", "canola oil", "smoked sausage", "butter", "green bell pepper", "red bell pepper", "scallion", "celery ribs", "garlic cloves", "mixed spice", "salt", "bay leaves", "dried oregano", "tomato paste", "long-grain rice", "cayenne pepper", "paprika", "white pepper", "ground black pepper", "chili powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1223.8 [FatContent] 69.7 [SaturatedFatContent] 21.5 [CholesterolContent] 254.9 [SodiumContent] 1782.5 [CarbohydrateContent] 80.0 [FiberContent] 7.9 [SugarContent] 6.5 [ProteinContent] 67.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spice Mix: Combine spices in a small bowl and store in a cool, dark place in a tightly sealed container. Jambalaya: Pick all the meat from the chicken (discard skin] and use your hands to shred it into pieces, or chop into medium pieces, as you prefer. Save all the juice and fat from the roasting pan (or container] as well and set aside; refrigerate chicken until needed. Place the carcass, quartered onion, and vegetable trimmings into a large pot to make broth. Add 10 cups of water, bring to a boil, reduce heat and simmer for about 1 hour. Strain the broth and discard solids. You should have about 6 cups. Heat the oil in a medium cast-iron skillet over medium-high heat and add the sausage. Sear until the sausage starts to color. Parts of the sausage will begin to stick to the pan. When there is a good coating stuck to the pan pour in 1/4 cup chicken broth and scrape it loose. Let this cook until all the liquid has evaporated. Transfer the sausage to a plate and set aside. Return the pan to the heat and add the butter. When it melts, add the diced onion and cook about 10 minutes, until a nice deep brown color. About halfway through the onion should start to stick to the pan; deglaze with 1/4 cup chicken broth and let this reduce until the skillet is dry. When the onion starts to stick again, add 1/2 cup broth; when this is almost gone, add the bell peppers, jalapenos, scallions, celery, garlic, spice mix, salt, bay leaves, oregano, and tomato paste. Cook the vegetables for 10 minutes, stirring often, until they start to stick to the skillet. Deglaze with another 1/4 cup broth and reduce again until dry, then add the shredded chicken, 1 cup broth, and the juices from the chicken and reduce again by half. Transfer the vegetable mixture to a heavy-bottomed pot and add the rice and the remaining 4 cups broth. You want this mixture to have plenty of room so the rice will cook more evenly. Cook, covered, over low heat for 40 minutes. Remove pot from the heat and keep covered for 10 minutes more. If the rice seems unevenly cooked, leave the lid on a little longer and it will even out. When jambalaya is done, transfer to a casserole dish and serve. (If left in the pot, it will overcook.].
[Name] Slow Cooker Chicken Drumsticks [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2019-04-15T12:27:00Z [Description] These slow cooker chicken drumsticks are coated in a spice rub and barbecue sauce, then cooked to tender perfection in the crock pot. A super easy 3 ingredient dinner option that takes just minutes to assemble. From https://www.dinneratthezoo.com/slow-cooker-chicken-drumsticks/ [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2 1/2", NA] [RecipeIngredientParts] ["chicken drumsticks", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.5 [FatContent] 20.1 [SaturatedFatContent] 5.4 [CholesterolContent] 184.3 [SodiumContent] 1071.1 [CarbohydrateContent] 37.8 [FiberContent] 0.6 [SugarContent] 27.1 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Coat the inside of a slow cooker with cooking spray. Rub the BBQ spice all over the drumsticks, then place the drumsticks in the slow cooker in layers. Pour 2 cups of BBQ sauce into the slow cooker. Gently toss to coat. Cover and cook on low for 5-6 hours or high for 3-4 hours. Preheat the broiler. Remove the chicken drumsticks from the slow cooker and place them in a single layer on a sheet pan coated with cooking spray. Brush the remaining 1/2 cup sauce over the drumsticks. Broil for 3-5 minutes or until edges are starting to brown and crisp, then serve. NOTES: Links to both BBQ spice rub - https://www.dinneratthezoo.com/bbq-rub-recipe/. and BBQ sauce - https://www.dinneratthezoo.com/homemade-bbq-sauce/. or use your own.
[Name] Cheesy Meatloaf [AuthorId] 2002067001 [AuthorName] Eryl R. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-04-15T19:42:00Z [Description] Make and share this Cheesy Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "3", "1/2", "1/2", "2/3", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "ground sausage", "eggs", "ketchup", "horseradish", "onion", "cheese", "garlic", "tomato sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.6 [FatContent] 34.2 [SaturatedFatContent] 13.0 [CholesterolContent] 177.4 [SodiumContent] 974.1 [CarbohydrateContent] 30.8 [FiberContent] 1.4 [SugarContent] 14.8 [ProteinContent] 32.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350 deg. mix all ingredients together except ketchup and brown sugar, form into a loaf. place in a large baking dish or dutch oven. mix ketchup and brown sugar together and pour over loaf. cover with foil and place in oven. remove foil for last 15 minutes in oven.
[Name] Keto Bread Recipe With Active Yeast [AuthorId] 202008 [AuthorName] Louise in Montreal [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-04-15T19:44:00Z [Description] This is the best ketogenic hamburger bread that I have done so far. I recommend it to those who have to avoid gluten in their diet; it uses almond flour and egg whites. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/202008/lArTWOKYTl6trXKSUpE7_petits-pains1.jpg" [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1 1/4", "5", "1", "1", "1/4", "1", "2", "1", "3"] [RecipeIngredientParts] ["nutritional yeast", "active dry yeast", "turmeric powder", "salt", "cider vinegar", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 417.6 [CarbohydrateContent] 1.3 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] 6 hamburger bun [RecipeInstructions] ["Preheat oven to 350°F.", "Mix the dry ingredients in a large bowl.", "Bring water to near boil and add vinegar.", "In a mixing device (I use my Kenwood Chef mixing machine but a mixer with a dough beater attachment should do it], pour the dry ingredients and mix at a medium-low speed; gradually add the hot water and vinegar solution.", "Add each egg white, one at a time until the paste is back to an elastic texture before adding the next egg white. Do not mix too much, the dough should be soft and homogenous.", "On a cooking sheet covered with parchemin paper, divide the dough in 6 equal parts and with your hands moistened with water, form your 6 hamburger buns. You could also use oven-proof muffin molds if you want.", "Bake on the middle rack of the oven for 50 min or until there is a hollow sound after tapping the bottom of the bun.", "Let the buns cool before handling, cutting or tasting them. This recipe should be used only to make hamburger buns type of bread, not the slicing bread type, as the oven heat is important to cook the inside as well as the outside of the buns. Enjoy!" ]
[Name] Sausage and Cheese Penne [AuthorId] 2002444477 [AuthorName] Lance [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-04-15T20:00:00Z [Description] Make and share this Sausage and Cheese Penne 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/2002444477/UnPKJ789QpChWCceJwDa_Pasta.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "5", "2", "2", "1/2", "2", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dry penne pasta", "parmesan cheese", "milk", "parmesan cheese", "red pepper flakes", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 878.8 [FatContent] 51.4 [SaturatedFatContent] 21.8 [CholesterolContent] 117.2 [SodiumContent] 2156.2 [CarbohydrateContent] 56.0 [FiberContent] 6.9 [SugarContent] 1.5 [ProteinContent] 48.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Get that salted water started to boil for the pasta. Finley mince Garlic. Cut Baby Spinach into small shreds. Remove Hot Italian Sausage from its casings. Make your Cheese mixture and set aside. In a heavy skillet brown Sausage in Olive Oil. Remove Sausage once cooked and set aside. In the same skillet (do not drain] add Garlic over medium/low heat saute for 2 min (do not burn]. Add chopped Spinach over low heat cook for 5 min. Cooke Penne in salted water (al dente]. Add Sausage back into skillet with Garlic and Spinach over medium / low heat add Milk and Cheese mix and Penne cook until completely creamy and incorporated. Serve with shredded Parmesan and Red Pepper flakes on the top.
[Name] Parisian Yellow Pepper Soup [AuthorId] 2002245966 [AuthorName] terrynyberg [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-04-15T20:01:00Z [Description] We were on a long-hoped-for trip to Paris last year. Late, on a cold March night, my wife and I were having little luck finding an open restaurant serving soup &ndash; for which we had a craving. Just as we were going to give up and return to our apartment we found a Basque restaurant that was open, it had soup on the outside chalkboard but was about to close. We went in, had a glass of wine, and asked the waiter if we could have some soup &ldquo;takeout&rdquo; since they were closing. It was clear we had committed some kind of faux pas, but the manager accommodated us and sent us on our way with a quart of Yellow Pepper Soup. It was memorably delightful. &nbsp;It had a delicate, yet subtly complex favor. &nbsp;Since returning home, I have tried to replicate this soup and have finally come close in doing so with this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002245966/AYCGbPdZS767Xeh38pih_Yellow%20Pepper%20Soup.JPG" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6 -8", "1", "5", "3", "2", "1", "6", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["yellow bell peppers", "sweet onion", "garlic", "butter", "yukon gold potatoes", "white wine", "ground cumin", "cayenne pepper", "bay leaves", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.4 [FatContent] 9.5 [SaturatedFatContent] 4.6 [CholesterolContent] 22.5 [SodiumContent] 799.2 [CarbohydrateContent] 49.7 [FiberContent] 4.1 [SugarContent] 6.2 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] 2 Quarts [RecipeInstructions] Dice onion into fine pieces - about 1.5 cups. Remove stem, seeds and white pith from yellow peppers, then dice into 1/2\" pieces. Mince garlic cloves. Dice potatoes into 1/4\" pieces. Melt butter in kettle until bubbling, add onions just before butter begins to brown, stirring occasionally until onions begin to brown and fond begins to form on pan. It's OK to use more butter as you prefer. Add and stir in minced garlic and cook until garlic is fragrant - about 30 seconds. Add yellow peppers and mix well until peppers begin to sfoten. Add white wine and cook until wine is reduced by 1/2. Add 6 cups of chicken stock. Add diced potatoes, cumin, bay leaves, cayenne pepper. Bring to boil, reduce to slightly rolling simmer, then cover. Add water or stock as necessary. Simmer until potatoes separate when poked with a fork. Remove bay leaves. Use an immersion blender to blend ingredients in the kettle until uniformly blended - a somewhat velvety texture. If you do not have an immersion blender, use a tabletop blender or food processor but you will probably have to blend batches of the soup one at a time to avoid spillage or being burned by splatter. BE CAREFUL the soup is very hot. return soup to the kettle. Cover and simmer the soup for about an hour to let flavors combine. Add sea or Kosher salt and black pepper to taste. Serve hot. This soup gains flavor and complexity each day it is stored in the refrigerator, so consider making this soup in advance and serving it the next day.
[Name] Corn Bread Taco Bake [AuthorId] 2436881 [AuthorName] grad21 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-04-15T20:02:00Z [Description] Make and share this Corn Bread Taco Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "water", "corn", "stewed tomatoes", "green pepper", "cheese", "margarine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.8 [FatContent] 33.0 [SaturatedFatContent] 11.1 [CholesterolContent] 84.0 [SodiumContent] 1232.0 [CarbohydrateContent] 51.9 [FiberContent] 6.2 [SugarContent] 15.2 [ProteinContent] 29.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat, drain. Stir in next 4 (or 5] ingredients, bring to a boil. Pour into 2 qt casserole. Sprinkle with the cheese, then cover the meat & cheese with the dry muffin mix. Drizzle with melted butter. Bake uncovered @ 400 for 20 - 30 minutes.
[Name] Slab Strawberry Shortcake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-04-15T21:35:00Z [Description] For best results, be sure to chill the bowl and beaters before making the whipped cream.&nbsp; Try your favorite berry combination to top the shortcake.&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Summer", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "5", "1/2", "1", "2", "2", "1", "1/4", "2", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "salt", "butter", "eggs", "heavy whipping cream", "strawberry", "granulated sugar", "heavy whipping cream", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.1 [FatContent] 34.5 [SaturatedFatContent] 21.2 [CholesterolContent] 135.3 [SodiumContent] 320.0 [CarbohydrateContent] 37.7 [FiberContent] 1.5 [SugarContent] 13.9 [ProteinContent] 5.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 400°F. In large bowl, stir together the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.", "In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.", "Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.", "Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.  Refrigerate until ready to use.", "When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.", "If serving later in the day, prepare strawberries 1 hour before assembling shortcake.", "Top shortcake with sugared berries right before serving so juiciness is controlled." ]
[Name] Maple Krispie Cookies [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-04-16T00:58:00Z [Description] Make and share this Maple Krispie Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.0 [FatContent] 38.3 [SaturatedFatContent] 17.1 [CholesterolContent] 107.5 [SodiumContent] 1127.5 [CarbohydrateContent] 106.5 [FiberContent] 1.2 [SugarContent] 70.7 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] 15 cookies [RecipeInstructions] Preheat oven to 350°F degrees. In large bowl, mix all ingredients well (will be crumbly]. Roll into 1-inch balls. Place 2 in apart on lightly sprayed cooking sheet. Bake for 10-12 minutes. Cool for 1 minute. Remove and cool completely.
[Name] Salmon and Potato Pie [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-04-16T01:06:00Z [Description] Make and share this Salmon and Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["potatoes", "onion", "garlic clove", "butter", "red salmon", "dried thyme", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 835.0 [FatContent] 37.7 [SaturatedFatContent] 11.1 [CholesterolContent] 38.8 [SodiumContent] 590.7 [CarbohydrateContent] 101.8 [FiberContent] 10.8 [SugarContent] 3.4 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 400 degrees F (200 degrees C].", "Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.", "In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.", "Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.", "Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes." ]
[Name] New England Boiled Dinner [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT3H30M [PrepTime] PT15M [TotalTime] PT3H45M [DatePublished] 2019-04-16T01:38:00Z [Description] Make and share this New England Boiled Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "4", "3", "3", "2", "2", "5", "1"] [RecipeIngredientParts] ["corned beef brisket", "onions", "potatoes", "carrots", "parsnips", "bay leaves", "peppercorns", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 889.9 [FatContent] 50.8 [SaturatedFatContent] 16.9 [CholesterolContent] 259.2 [SodiumContent] 3078.3 [CarbohydrateContent] 52.9 [FiberContent] 11.4 [SugarContent] 16.5 [ProteinContent] 55.0 [RecipeServings] 6.0 [RecipeYield] 1 roast [RecipeInstructions] Place meat in dutch oven. Add spices from pkg if desired. Add bay leaves and peppercorns. Add water to cover meat. Bring to a boil, reduce heat and simmer, covered 2 hours. Add all vegetables EXCEPT cabbage. Cover, return to boiling. Reduce heat and simmer 15 minutes. Add cabbage. Cover; cook for 20 minutes more. Season with salt and pepper.
[Name] New England Dinner [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-16T01:44:00Z [Description] Make and share this New England Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "16", "6", "1"] [RecipeIngredientParts] ["cabbage", "kielbasa", "potatoes", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 522.5 [FatContent] 25.2 [SaturatedFatContent] 8.5 [CholesterolContent] 59.9 [SodiumContent] 869.5 [CarbohydrateContent] 57.7 [FiberContent] 10.2 [SugarContent] 9.3 [ProteinContent] 18.6 [RecipeServings] 5.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 400 degrees F (200 degrees C]. In a large bowl, mix together the cabbage, kielbasa, potatoes and water. Transfer to a 9x13 inch baking dish and bake in the preheated oven 30 minutes, or until the potatoes are tender.
[Name] Eddy's New England Baked Beans [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT16H [PrepTime] PT20M [TotalTime] PT16H20M [DatePublished] 2019-04-16T02:21:00Z [Description] Make and share this Eddy's New England Baked Beans 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/53/85/65/nMnYLPSoRUy8cBRHKrZu_16JPEASTER2-articleLarge.jpg" [RecipeCategory] Low Protein [Keywords] "Low Cholesterol" [RecipeIngredientQuantities] ["1", "6", "1", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["navy beans", "salt pork", "yellow onion", "molasses", "ground black pepper", "water", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.5 [FatContent] 17.6 [SaturatedFatContent] 6.3 [CholesterolContent] 18.3 [SodiumContent] 454.1 [CarbohydrateContent] 19.4 [FiberContent] 6.1 [SugarContent] 3.4 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] 1 pot of beans [RecipeInstructions] Pick over the beans, rinse then soak them overnight in a big pot of water. Drain then boil the beans with fresh water for 1 and 1/2 hours till soft, drain again. Remove the skin from the salt pork, and cut into 1 inch cubes. Cut the onion into quarters. Arrange some of the salt pork and onion in bottom of bean pot. Add beans, then another layer of onion and pork. Add the molasses, pepper and mustard. Top with fresh water to rim of pot. Cover and bake at 350 F (176 C] for 2 and 1/2 hours. Keep an eye on water levels, you may need to adjust by taking the lid off or adding more hot water. Don't have a bean pot? Get one! I'm joking, you can also use a Dutch Oven, or do it on the stove-top. Stove-top is tricky, you need to stir a lot and frequently.
[Name] Air Fryer Crispy Panko Shrimp [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-16T14:58:00Z [Description] Crispy, golden shrimp with a lot less fat and calories! Whip up a batch of the air fryer in minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/66/rpt7bAwS6OKYSwQhsrKs_0S9A3738.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/66/TCPx73RIOGM1WkyCPIgA_0S9A3715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/66/BkskFDqTrOduTDAEqapH_0S9A3730.jpg"] [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["panko breadcrumbs", "kosher salt", "fresh ground black pepper", "large shrimp", "canola oil cooking spray"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 307.2 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 143.2 [SodiumContent] 1370.5 [CarbohydrateContent] 40.2 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] 24 shrimp [RecipeInstructions] Place egg whites in a bowl and whisk until frothy. Place panko in a separate bowl and season with salt and pepper. Pat shrimp dry with a paper towel. Working in batches, dip shrimp into egg white, followed by panko, coating both sides. Spray half the shrimp with oil spray, place in the air fryer basket and cook for 10 minutes, turning once, until crisp and golden. Using tongs, remove the shrimp from the basket and transfer to a plate. Repeat with remaining shrimp. Serve immediately. Serves: 4; Calories: 184; Total Fat: 1 gram; Saturated Fat: 0 grams; Total Carbohydrate: 16 grams; Sugars: 0 grams; Protein: 28 grams; Sodium: 350 milligrams; Cholesterol: 183 milligrams; Fiber: 1 gram.
[Name] Instant Pot Bourbon BBQ Chicken [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-04-16T14:58:00Z [Description] A healthy and fast Instant Pot chicken recipe for a weeknight meal. Serve with whole grain pasta or rice and steamed vegetables for a complete (and completely amazing) meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/67/Wp58CzV1RSGqhyeQW5II_0S9A4285.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/67/7CripTj5SZC7RioieO3A_0S9A4280.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/67/VCwmm1nySDiKQAsl67Tq_0S9A4302.jpg"] [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "2", "1", "1", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["barbecue sauce", "Bourbon", "olive oil", "onion", "boneless skinless chicken thighs", "kosher salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 254.3 [FatContent] 8.4 [SaturatedFatContent] 1.9 [CholesterolContent] 125.9 [SodiumContent] 590.0 [CarbohydrateContent] 12.9 [FiberContent] 0.7 [SugarContent] 8.7 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] In a small bowl, combine 1/2 cup barbecue sauce, paprika and bourbon; whisk well to combine and set aside. Set the Instant Pot to sauté mode, add oil and onion and cook for 3 minutes until onion is softened. Add chicken thighs and sauce and stir gently to coat. Cover, lock the lid and set the valve to the sealing position. Set to Pressure Cook on high for 15 minutes. When cook time is done, quick release the pressure and remove the lid. Remove 1 cup of the liquid and set aside. Shred the chicken with 2 forks and add remaining ¼ cup of barbecue sauce. Serve warm. Serves: 6; Calories: 232; Total Fat: 6 grams; Saturated Fat: 1 gram; Total Carbohydrate: 15 grams; Sugars: 11 grams; Protein: 29 grams; Sodium: 558 milligrams; Cholesterol: 132 milligrams; Fiber: 1 gram.
[Name] Alligator Eggs (Pickled Eggs) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-04-16T17:11:00Z [Description] Make and share this Alligator Eggs (Pickled Eggs) recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "distilled white vinegar", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.0 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 279.0 [SodiumContent] 108.1 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel freshly boiled eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully place room-temp eggs (too hot eggs will stick together] into a glass jar (preferably a pint-size canning jar]. Allow for at least 1/2 inch to the rim to be sure the eggs are covered completely with the brine.", "To a non-reactive saucepan add together the water and vinegar.  (You will want a 50/50 ratio of vinegar to water.]. Heat just until warmed.", "In the meantime to the eggs in the jar, add the crab boil and crushed red pepper flakes or Sriracha.", "Pour the warmed vinegar/water mixture over the eggs and screw on lid. The seasonings will mix throughout the jar as you pour the liquid.  Carefully flip the jar and swirl it a bit to make sure the spices mix around.", "Leave on kitchen counter for about 1 hour, then place in refrigerator.", "Allow the jar to sit for about a week to absorb the seasoning.", "Keep refrigerated until ready to use.  Note:  You can take them out of the brine and bring them to room temperature before eating, if you wish." ]
[Name] Sheet Pan Biscuits With Bacon, Cheddar &amp; Herbs [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2019-04-16T17:46:00Z [Description] Buttermilk biscuits meet Parker House rolls in this pull-apart, spicy-sweet recipe. Strewn with bacon, herbs, and cheddar, make these for breakfast, brunch, or dinner, and serve with maple butter, if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/69/Yn8bc9bdRVC7MBPHLYeR_0S9A1079.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/69/Hfg2HSR9SKOAscaYwT1C_0S9A1062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/69/i6NUjgeToC8LyBmD0khZ_0S9A1067.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/69/aunDecwdQTC3S5WjAgIN_0S9A1069.jpg" ] [RecipeCategory] Breakfast [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "4", "1", "1", "1", "1", "2", "1", "2", "1/3", "2", "1 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["bacon", "all-purpose flour", "baking powder", "baking powder", "baking soda", "cayenne", "kosher salt", "unsalted butter", "cheddar cheese", "chives", "thyme leaves", "buttermilk", "maple syrup", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 437.9 [FatContent] 26.6 [SaturatedFatContent] 15.3 [CholesterolContent] 68.1 [SodiumContent] 845.1 [CarbohydrateContent] 38.6 [FiberContent] 1.3 [SugarContent] 5.7 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 12 biscuits [RecipeInstructions] Preheat oven to 425 degrees. Add bacon to a medium skillet and place over medium-high heat. Cook, stirring, until bacon is crispy and fat is rendered, about 7 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Brush a 9” x 13” quarter sheet pan with bacon fat from the skillet and line with parchment paper. Brush parchment with additional bacon fat and set aside. Reserve remaining bacon fat. In a large bowl, combine flour, baking powder, baking soda, cayenne, and salt. Add butter and using a pastry blender or two knifes, cut butter into flour until butter is pea-sized. Using your hands, begin to work the mixture with the tips of your fingers, breaking up the butter into smaller pieces and incorporating the flour until the mixture resembles coarse meal. Add cheddar, chives, thyme, and bacon and mix to distribute. Combine buttermilk, 1 tablespoon reserved bacon fat, and 2 tablespoons maple syrup. Add wet ingredients to dry and mix until just incorporated. Turn mixture out on a lightly floured surface and knead 2-3 times until dough sticks together. Do not overwork. Pat into a 7” x 11” rectangle, about 1” thick, using flour under surface to prevent sticking as necessary. Using a floured knife, cut into 12 squares, three by four. Transfer to prepared sheet pan, spacing squares closely together but not touching. Combine 1 tablespoon reserved bacon fat with remaining 2 tablespoons maple syrup. Brush tops with mixture and sprinkle with Maldon salt and black pepper. Transfer to oven and bake until tops are golden brown and biscuits are just baked through, about 25-30 minutes. Tent with foil during baking if tops are too brown. Remove from oven and let cool slightly before serving.
[Name] Sheet Pan Quiche With Mushrooms, Gruyere &amp; Bacon [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2019-04-16T17:52:00Z [Description] Puff pastry makes quiche quick work. Add this one to your next feed-a-crowd brunch, and serve leftovers for dinner the next day. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/70/5m6WdjRTSPe4Yo8svDwS_0S9A1104.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/70/rkqWiFN6SMi3bP59CIYZ_0S9A1111.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/70/tY4PT6aGSCCt2WN0hIvs_0S9A1120.jpg"] [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "1/2", "1 1/4", "6", NA, "3", "6", "2/3", "6", "1 1/2", "1/3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "puff pastry", "bacon", "cremini mushrooms", "thyme", "garlic cloves", "cream cheese", "half-and-half", "eggs", "gruyere", "parmigiano-reggiano cheese", "herbs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 529.7 [FatContent] 44.6 [SaturatedFatContent] 20.5 [CholesterolContent] 285.8 [SodiumContent] 660.0 [CarbohydrateContent] 7.7 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees.", "Line a 15” x 10” rimmed baking sheet with parchment paper.", "On a lightly floured surface, roll puff pastry to a dimension of 16” x 11”. It should come just up the sides of the pan. Prick all over with the tines of a fork. Lay a piece of parchment paper on dough and place a second baking sheet on top, to weigh down dough. You can also fill with pie weights or dried beans. Transfer to oven and bake 8 minutes, until dough is golden on the edges. Remove the second baking sheet or weights and parchment and return to oven. Bake for an additional 6-8 minutes, until dough is dry and puffed. Using your palm, flatten any parts of dough that have puffed, in order to accommodate the filling.", "Meanwhile, place bacon in a medium skillet over medium-high heat. Cook, stirring, until bacon is crisp and fat is rendered, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup bacon fat. Add half of reserved fat to skillet and increase heat to heat. Add half of mushrooms, 3 sprigs thyme, and season generously with salt and pepper, and cook, stirring, until golden brown and beginning to crisp, about 8 minutes. Remove to a plate and repeat with remaining 10 ounces mushrooms, 3 springs thyme, and 2 tablespoons bacon fat.", "Return first batch of mushrooms to skillet, add garlic, and remove from heat. Stir to combine, season to taste with salt and pepper, and let cool slightly.", "In a large bowl, whisk cream cheese and half and half until smooth. Add eggs and whisk to combine. Add gruyere, parmesan, herbs, mushroom mixture, and bacon. Stir to incorporate. Transfer to baking sheet and spread mixture to the edges of the pan. Reduce heat to 375 degrees. Transfer pan to oven and bake until egg mixture is just set, about 28-32 minutes. Slice into squares and serve." ]
[Name] Sheet Pan Tater Tot Bake [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-04-16T19:55:00Z [Description] What could be better than tater tots, truly? A casserole that combines tots with peppers, onions, bacon, herbs, chiles, and cheese, obviously. Try this revamp on your taters and you may never go back to your plain ol&rsquo; tots. This breakfast bake feeds a crowd and comes together in a matter of minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/71/REYmCy1ISNeCe4XHLEaB_0S9A0841.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/71/LkRoV1pQNuBwdnhSuzQz_0S9A0832.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/71/2G1B0CprQaWaZIEX9Rb7_0S9A0850.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/71/qtGUZCvQCO6IqN5dMPCD_0S9A0847.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "10", "2/3", "2", "8", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["bacon", "eggs", "milk", "cheddar cheese", "red bell pepper", "red onion", "green chilies", "scallions", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.8 [FatContent] 45.4 [SaturatedFatContent] 17.9 [CholesterolContent] 284.4 [SodiumContent] 1053.4 [CarbohydrateContent] 40.7 [FiberContent] 3.7 [SugarContent] 2.4 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees. Spray a sheet pan with nonstick cooking spray. Line with parchment paper and spray parchment. Set aside.", "Place bacon in a medium skillet over medium-high heat. Cook, stirring, until bacon is crisp and fat is rendered, about 8 minutes. Remove bacon to a paper towel-lined plate.", "In a large bowl, whisk to combine eggs and milk. Add tater tots, cheddar, red bell peppers, onion, green chilies, scallions, and reserved bacon. Fold to combine.", "Transfer to prepared pan and spread into an even layer. Bake until casserole is puffed and golden brown, about 25-28 minutes. Let cool slightly, and then cut into squares. Serve, garnished with sour cream, hot sauce, and remaining scallions." ]
[Name] SAVEUR Banoffee Pie -- CARRIE SHERIDAN [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-04-16T20:41:00Z [Description] very British pie (actually invented in America, adated from a coffee-toffee pie) - delicious bananas AND sticky toffee AND whipped cream in a crumb crust (can use fine chopped nuts - pecans or almonds)... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "8", "1/2", "1", "4", "1", "1/3", "1", NA] [RecipeIngredientParts] ["unsalted butter", "unsalted butter", "dark brown sugar", "milk", "bananas", "heavy cream", "confectioners' sugar", "vanilla", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 881.8 [FatContent] 65.6 [SaturatedFatContent] 40.1 [CholesterolContent] 200.1 [SodiumContent] 394.9 [CarbohydrateContent] 70.8 [FiberContent] 2.0 [SugarContent] 34.0 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] CAN SUBSTITUTE finely ground nuts for the digestive biscuits to make it more nutritious - pecans or almonds or a mixture of pecans and almonds. Make the crumb crust: Crush the digestive biscuits in afood processor until you get a find crumb texture. Transfer to a bowl and stir in the melted (or softened] butter. Press into a 9' diameter tart base with a removeable bottom (or a regular pie pan]. Press the mixture up the sides with the back of a spoon. Chill the crust in the refrigerator for at least one hour,. To make the toffee: melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again in the refrigerator for AT LEAST one hour until the caramel is firm. To serve, remove the tart from the pan and carefully transfer to a serving plate. Slice the bananas very thin and place them in a single layer on top of the toffee/caramel. Whip the cream with 1/4- to 1/3 cup confectioner's sugar and (optional] vanilla. and then spoon it over the toffee and bananas, sealing the filling inches. Sprinkly the top of the pie with grated or shaved chocolate (hershey's is fine - best to freeze or refrigerate it and then use a great microplane grater].
[Name] Sheet Pan Huevos Rancheros [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT22M [PrepTime] PT12M [TotalTime] PT34M [DatePublished] 2019-04-16T20:45:00Z [Description] How to make huevos rancheros en-masse?? Bake them on a sheet pan! Assembling this breakfast favorite in this manner makes for a simple, streamlined version. Throw these in the oven and voila! Hands-off, Rancheros ON. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/73/AY82y2OESjOUEjLtNDwZ_0S9A0943.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/73/ZzFj2bnwR6OUGSpU0CyW_0S9A0931.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/73/yHbolSwTTDOdXl99QNsk_0S9A0939.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/73/MxkeTRRsSoucmm6SS69p_0S9A0954.jpg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "1", NA, "2", "1 1/2", "1", "2/3", "1/4", "6", "6", "2/3", "2", NA] [RecipeIngredientParts] ["olive oil", "red onion", "mild chili powder", "ground cumin", "salsa", "low sodium chicken broth", "water", "corn tortillas", "eggs", "cheddar cheese", "scallions", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.9 [FatContent] 24.4 [SaturatedFatContent] 6.7 [CholesterolContent] 199.2 [SodiumContent] 1195.5 [CarbohydrateContent] 42.7 [FiberContent] 17.7 [SugarContent] 5.1 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Line a half sheet pan with parchment paper. In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine. Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees. Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes. Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes.
[Name] Sheet Pan Sweet Potato Breakfast Hash [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT35M [PrepTime] PT6M [TotalTime] PT41M [DatePublished] 2019-04-16T20:47:00Z [Description] What if a one pan meal could deliver a savory, nutritious breakfast that feeds a crowd? This sweet potato version of a hash turns a classic into a protein-packed meal. And with eggs that bake directly on the sheet pan, no need to dirty another dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/74/bIg26wn0Q1W2LG9urhTc_0S9A0898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/74/t4Wps1zTRkzAMeu9wppw_0S9A0887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/74/tuxdzuQRQbqAwzrnE7Bb_0S9A0907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/74/3JFfgljtRPO6xw9BPPPg_0S9A0919.jpg" ] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "3/4", "3", "1 1/4", "1/2", NA, "2", "6", NA] [RecipeIngredientParts] ["sweet potatoes", "black beans", "onion", "sausage", "olive oil", "red pepper flakes", "eggs", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 844.4 [FatContent] 56.0 [SaturatedFatContent] 16.2 [CholesterolContent] 437.8 [SodiumContent] 1303.8 [CarbohydrateContent] 54.5 [FiberContent] 8.1 [SugarContent] 12.1 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line a baking sheet with parchment paper. Place sweet potatoes, black beans, onions, and sausage on pan. Drizzle with olive oil, smoked paprika, and red pepper flakes, and season generously with salt and pepper. Toss to coat. Transfer to oven and bake, stirring three times, until sausage and sweet potatoes are just turning golden, about 25-30 minutes. Remove pan from oven, add spinach and stir to combine. Make 6 wells on the sheet pan for eggs to bake. Crack an egg into each well, season with salt and pepper, and return to the oven. Bake just until whites are set and yolks are still runny, about 7 minutes. Divide eggs and hash among serving plates. Drizzle each serving with additional olive oil, top with cilantro, and serve.
[Name] Sheet Pan Spiced Banana Bread [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-04-16T20:49:00Z [Description] Searching for a different format for your banana bread? Cut these into oh-so-edible squares instead of your typical slices, and serve triple the people than your typical loaf of banana-laden bread. An additional bonus is the topping: lengthwise slices of bananas, brushed with honey for shine and sweetness, which compliments the copious amounts of warm spices redolent throughout the bread itself. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/75/QFdL7GWTTpeuGLVwWVwS_0S9A1038.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/75/yxvC2uYHRwGEi2AMvsze_0S9A1052.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/75/7bqIOcmiSIqPgF36iy4y_0S9A1027.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/75/sy5543aJTxSpu0LtPSz4_0S9A1032.jpg" ] [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "1", "2 1/4", "2", "1", "2 1/2", "4", "1", "1/3", "1", "5", "1", "3/4", "3"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "ground cardamom", "ground cloves", "baking soda", "kosher salt", "unsalted butter", "brown sugar", "eggs", "pure vanilla extract", "sour cream", "bananas", "walnuts", "bittersweet chocolate chips", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.1 [FatContent] 22.8 [SaturatedFatContent] 10.0 [CholesterolContent] 67.6 [SodiumContent] 409.1 [CarbohydrateContent] 56.7 [FiberContent] 3.1 [SugarContent] 33.7 [ProteinContent] 5.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees. Spray a rimmed 18” x 13” baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.", "In a large bowl, whisk to combine flour, cinnamon, cardamom, cloves, baking soda, and salt.", "Place butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until lightened, about 3-4 minutes, scraping down the side of the bowl as necessary with a spatula. Reduce speed to low and add eggs, one at a time. Add vanilla and oil. Beat until combined, again scraping down the bowl.", "In three additions, add flour mixture, alternating with two additions of sour cream, beginning and ending with the dry ingredients. Mix only until no dry ingredients remain. Do not overmix. Remove bowl from stand mixer.", "Add mashed bananas, walnuts, and chocolate and fold to combine. Transfer batter to prepared baking sheet and spread into an even layer. Top with sliced bananas.", "Transfer to oven and bake, rotating halfway through, until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven and brush tops of bananas with honey. Let cool on a rack. Cut into pieces and serve." ]
[Name] Sheet Pan Frittata With Arugula, Capers &amp; Feta [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT30M [PrepTime] PT8M [TotalTime] PT38M [DatePublished] 2019-04-16T20:50:00Z [Description] Like an omelette, but better. And lasts for days! As delicious cold as it is right out of the oven, this bright and briny frittata comes together in under 10 minutes, but packs as big a punch as dishes that take triple the time. The double-hit of baked and fresh arugula and cheese makes for a layered, dynamic vegetarian egg dish, worthy of any brunch party or a classed-up casual dinner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/76/zN823LXfSKKaKNVdw6Kh_0S9A0968.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/76/dDxUDZYDRV2MVula2o3F_0S9A0961.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/76/oxjPaQcRHOgLoDZ3LGwg_0S9A0982.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "1 1/2", "1", "1", "1/4", NA, "1/4", "3", NA] [RecipeIngredientParts] ["eggs", "half-and-half", "cheese", "parmigiano-reggiano cheese", "baby arugula", "shallot", "chives", "parsley", "feta", "capers", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.7 [FatContent] 11.4 [SaturatedFatContent] 5.5 [CholesterolContent] 239.6 [SodiumContent] 369.9 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 11.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees. Spray a rimmed 18” x 13” baking sheet with nonstick baking spray. Line with parchment paper and spray again. Set aside.", "In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add cheese, arugula, shallot, and herbs and mix to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking pan. Top with feta and capers.", "Transfer to oven and bake until puffed and golden and eggs are set, about 28-30 minutes. Remove from oven and top with additional arugula and feta. Drizzle with olive oil, season with salt and pepper, and serve, cut into wedges." ]
[Name] Sheet Pan Sausage, Egg &amp; Cheese Croissant Bake [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-16T20:51:00Z [Description] Not your typical deli sandwich! Wow. This is like a savory French toast on steroids, with just a portion of the effort. Be sure to use a flavorful, high-quality sausage. It&rsquo;ll only add to the &ldquo;what-I-made-this-myself?&rdquo; sentiment you&rsquo;re sure to feel. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/77/ijqxmytORuithYC0q79j_0S9A0865.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/77/5F3JstsbTH2C27670w40_0S9A0874.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/77/z7yLoORTDyRJuSbfIpTf_0S9A0879.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "1", "10", "1/2", "1/3", "2", "1/2", "8"] [RecipeIngredientParts] ["sausage", "olive oil", "eggs", "half-and-half", "fresh parsley leaves", "scallions", "parmesan cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.2 [FatContent] 37.5 [SaturatedFatContent] 16.3 [CholesterolContent] 313.2 [SodiumContent] 812.8 [CarbohydrateContent] 33.5 [FiberContent] 1.9 [SugarContent] 8.0 [ProteinContent] 21.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Spray parchment with nonstick baking spray.", "Place sausage in a medium skillet over medium high heat. Add olive oil and cook, stirring, until sausage is golden and cooked through, about 8 minutes. Remove sausage to a plate.", "In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add parsley, scallions, and cheese. Season with salt and pepper. Thoroughly dip a croissant half into egg mixture and place on sheet pan. Repeat with remaining croissant halves, shingling them to fit. If any additional egg mixture remains, pour on top of croissants. Top mixture with sausage pieces and transfer to oven. Bake until egg mixture is set and croissants are golden brown, about 18-20 minutes." ]
[Name] Sheet Pan Croque Madame Egg-In-A-Hole [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-04-16T20:52:00Z [Description] This open-faced French sandwich, smothered with creamy b&eacute;chamel and topped with gruyere and ham, only gets better when turned into a toad! With an egg in its center, this toad-in-a-hole is all classed up. And best of all, it&rsquo;s easy to make multiples and serve a crowd, when assembly becomes seamless with this sheet pan version. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/78/iT97dSZchvVpBBXNArLV_0S9A1089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/78/OZjq2XVfQ0W3XyoZg6Tk_0S9A1086.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/78/E5uCOKthRfanupFWv8fg_0S9A1095.jpg"] [RecipeCategory] High In... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "3", "2", NA, NA, "8", "1/2", "2/3", NA] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "milk", "nutmeg", "ham", "gruyere", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.1 [FatContent] 21.7 [SaturatedFatContent] 12.2 [CholesterolContent] 76.6 [SodiumContent] 917.1 [CarbohydrateContent] 41.3 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 27.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment and spray with nonstick cooking spray.", "Make béchamel: Add butter to a medium saucepan over medium-high heat. When foaming subsides, add flour and whisk to combine. Cook, whisking occasionally, until mixture bubbles and thins out a bit, about 1-2 minutes. Gradually add milk, whisking constantly. Bring mixture to a simmer and cook until thickened, about 2 minutes. Season to taste with salt, pepper, and nutmeg. Remove from heat and let cool slightly.", "Place bread slices on baking sheet. Using a round biscuit cutter that fits within the perimeter of the slice, punch a hole in each piece of bread. Place punched bread along side of slices. Divide half of béchamel sauce among bread slices and holes, spreading to coat. Top bread slices with ham and cheese, being careful not to cover the hole too much!", "Drizzle remaining béchamel over cheese and ham. Crack eggs into the center of each slice, season with salt and pepper, and transfer to oven. Bake until eggs are just cooked through and béchamel is bubbling, about 15 minutes. Remove from oven, top with chives, and serve immediately." ]
[Name] Paula Deen Banoffee Pie -- CARRIE SHERIDAN [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2019-04-16T20:53:00Z [Description] a delicious British pie - banana cream pie WITH sticky toffee... on a crumb or nut crumb crust... what's not to LOVE?! can use just 1 can of sweetened condensed milk. can use 4 bananas. the SAVEUR recipe adds dark brown sugar to only one can of the sweetened condensed milk to make the toffee filling.
[Name] Sheet Pan Monkey Bread [AuthorId] 2002285039 [AuthorName] norasingley [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-16T20:54:00Z [Description] An indulgent breakfast favorite in a snap. Get yourself some refrigerated biscuit dough, grab your sheet pan, and get rolling, dipping, and eating. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/80/iWIQ99YsQhOnGQooq9RB_0S9A1011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/80/CGrRuM5QpySylrDENyQL_0S9A0995.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/80/RtirYNqREugl2rBWGz9D_0S9A1023.jpg"] [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "kosher salt", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1048.7 [FatContent] 54.6 [SaturatedFatContent] 22.7 [CholesterolContent] 63.3 [SodiumContent] 2352.1 [CarbohydrateContent] 126.2 [FiberContent] 2.3 [SugarContent] 42.1 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Line a 9” x 13” quarter sheet pan with parchment paper and spray with nonstick cooking spray. Using a sharp knife, cut each biscuit in half. Roll into balls. Combine sugar, cinnamon, and salt in a medium bowl. Place butter in another bowl. In batches, place dough balls in bowl of butter. Turn to coat. Transfer to sugar mixture and toss until covered in sugar. Place in prepared pan. Balls will be touching. Drizzle remaining butter over the tops and sprinkle with remaining sugar mixture. Transfer to oven and bake until puffed and baked through the center, about 18 minutes. Serve warm, directly from the pan.
[Name] Cast-Iron Pork Cacciatore [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-04-16T22:05:00Z [Description] From Southern Living: &nbsp;The recipe calls for Castelvetrano olives, which are buttery green olives. You can usually find them in your supermarket&rsquo;s olive bar, but if you can&rsquo;t find them, substitute another green olive or capers. A large cast iron skillet is the best pan to cook this dish because it has a&nbsp;non-stick surface and conducts heat well, which is important for getting a great sear on the pork chops. &nbsp; [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "2", "8", "1", "1", "1/4", "2", "1", "1/4", "1", "1/2", "1", "1", "1/2", "6", "2"] [RecipeIngredientParts] ["kosher salt", "black pepper", "unsalted butter", "cremini mushrooms", "red onion", "green bell pepper", "carrot", "tomato paste", "garlic", "dry white wine", "whole canned tomatoes", "rosemary sprig", "bay leaf", "bucatini pasta", "fresh flat-leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.4 [FatContent] 26.2 [SaturatedFatContent] 10.0 [CholesterolContent] 152.6 [SodiumContent] 1477.8 [CarbohydrateContent] 20.7 [FiberContent] 5.0 [SugarContent] 9.9 [ProteinContent] 46.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Sprinkle pork chops evenly with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Melt butter in a large (well- seasoned] cast-iron skillet over high. Add pork to skillet and sear until deep golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet and bake in preheated oven until a thermometer inserted into thickest portion registers 145°F, about 10 minutes. Let pork rest 5 to 10 minutes. Meanwhile, add mushrooms, onion, bell pepper and carrot to skillet. Spread in an even layer and cook over high, without stirring, until vegetables begin to brown, about 2 minutes. Stir and cook until browned, about 2 minutes more. Add tomato paste, garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, 1 minute. Add wine and simmer until reduced by half, about 30 seconds. Add tomatoes and break apart using a wooden spoon. Add stock, rosemary and bay leaf to skillet; bring to a simmer. Reduce heat to medium; add olives and cook until liquid is reduced slightly and sauce is thickened, 10 to 15 minutes. Remove and discard rosemary sprig and bay leaf. Serve pork and sauce over cooked pasta. Sprinkle with parsley.
[Name] Sausage Meatballs and Spaghetti [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2019-04-16T22:22:00Z [Description] ATK Discovery: Don't Mix in Panade by Hand; Process It! To ensure that meatballs hold their shape, retain moisture and stay tender during cooking, they typically combine the ground meat with a panade, a paste made of milk and bread. The starches and liquid form a gel that coats and lubricates the meat proteins, preventing them from linking together into a tough matrix. &nbsp;What else? &nbsp;ATK advises to use a light touch when rolling the meatballs to prevent them from being dense. To portion the meatballs, use 2 tablespoons or a #30 scoop, loosely filled, of the pork mixture.&nbsp; [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Spaghetti", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "4", "12", "2", "1/3", "1/3", "2", "2", "1", "1", "1/2", "12", "2", "1", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "baking soda", "water", "ground pork", "heavy cream", "parmesan cheese", "garlic cloves", "fennel seed", "dried oregano", "red pepper flakes", "olive oil", "garlic clove", "crushed tomatoes", "tomato sauce", "salt", "fresh basil", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1095.5 [FatContent] 47.0 [SaturatedFatContent] 17.8 [CholesterolContent] 213.6 [SodiumContent] 1936.2 [CarbohydrateContent] 116.3 [FiberContent] 9.9 [SugarContent] 8.3 [ProteinContent] 53.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FOR THE MEATBALLS: Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Dissolve salt and baking soda in water in large bowl. Add pork, fold gently to combine; let stand for 10 minutes. Pulse bread, cream, Parmesan, egg yolks, garlic, fennel seeds, oregano, pepper and pepper flakes in food processor until smooth paste forms, about 10 pulses, scraping down sides of bowl as needed. Add pork mixture (do not wash out bowl] and pulse until mixture is well combined, about 5 pulses. Transfer half of pork mixture to now-empty large bowl. Add sausage to processor and pulse until just combined, 4 to 5 pulses. Transfer sausage-pork mixture to bowl with pork mixture. Using your hands, gently fold together until mixture is just combined. With your wet hands, lightly shape mixture into 1 3/4-inch round meatballs (about 1 ounce each]; you should have about 24 meatballs. Arrange meatballs, evenly spaced, on prepared wire rack and bake until browned, about 15 minutes, rotating sheet halfway through baking. FOR THE TOMATO SAUCE: While meatballs bake, heat oil in Dutch oven over medium heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in crushed tomatoes, tomato sauce, and 1/4 teaspoon salt and bring to boil. Reduce heat and simmer gently until slightly thickened, about 10 minutes. Stir in basil and season with salt to taste. Add meatballs to sauce and gently simmer, turning them occasionally, for 10 minutes. Cover and keep warm over low heat. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add 1/2 cup sauce and 1/4 cup reserved cooking water to pasta and toss to combine, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to large serving platter and top with meatballs and remaining sauce. Serve, passing extra Parmesan separately.
[Name] Shredded Chicken Tacos (Tinga De Pollo) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2019-04-17T17:26:00Z [Description] Make and share this Shredded Chicken Tacos (Tinga De Pollo) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "2", "1", "3", "1", "1/4", "1", "1/2", "2", "1/2", NA, "1", "12", "1", "2", "6", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "canola oil", "onion", "garlic cloves", "ground cumin", "ground cinnamon", "diced tomatoes", "chicken broth", "adobo sauce", "brown sugar", "corn tortillas", "avocado", "Cotija cheese", "feta cheese", "green onions", "fresh cilantro", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 448.3 [FatContent] 20.1 [SaturatedFatContent] 4.7 [CholesterolContent] 135.8 [SodiumContent] 331.2 [CarbohydrateContent] 31.4 [FiberContent] 6.9 [SugarContent] 4.5 [ProteinContent] 36.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken. Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle with adobo sauce and brown sugar; bring to boil, scraping up any browned bits. Return chicken to pot, reduce heat to medium-low, cover and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board. Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste. THE REST: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, green onions, cilantro and lime wedges separately.
[Name] Masala 'Pepper &amp; Potatoes' / 'Capsicum &amp; Alu' [AuthorId] 288936 [AuthorName] windinmyhair [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-17T19:25:00Z [Description] Make and share this Masala 'Pepper &amp; Potatoes' / 'Capsicum &amp; Alu' recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2", "2", "1", "2", "2", "3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["ground coriander", "turmeric", "salt", "chili powder", "cumin seed", "ghee", "onions", "garlic cloves", "ginger", "potatoes", "chopped tomatoes", "green capsicum", "mango powder", "sugar", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.5 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 609.5 [CarbohydrateContent] 34.0 [FiberContent] 6.9 [SugarContent] 8.1 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] using a pan get it hot and add the oil and when hot enough add the cumin seeds and fry for 30 seconds. add the onions and fry on medium heat until getting brown. then add garlic and ginger and continue cooking for a few minutes until brown. add potatoes and cook for 5 minutes on medium heat with lid on without stirring. add the coriander, salt ,tumeric, chilli powder and tomato and stir into mixture. then add capsicums and stir into mixture and put lid on and cook on low for about 5 minutes. then add garam masala, sugar and mango powder and heat through. goes well with chapati, dahl or in a wrap.
[Name] Pletzel [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT23M [PrepTime] PT3H30M [TotalTime] PT3H53M [DatePublished] 2019-04-18T00:07:00Z [Description] A word from ATK: &nbsp;While kneading the dough in a stand mixer on high speed, the mixer tends to wobble. To prevent this, place a towel or shelf liner under the mixer and watch it during mixing. Handle the dough with your lightly oiled hands and resist flouring your fingers or the dough might stick. Plan ahead: The dough needs to rise for about 3 hours before baking. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 2/3", NA, "1 1/2", "1 1/4", "5", "3", "2"] [RecipeIngredientParts] ["all-purpose flour", "water", "kosher salt", "instant yeast", "fast rise yeast", "sugar", "olive oil", "onions", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.0 [FatContent] 13.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 54.9 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place towel or shelf liner beneath stand mixer to prevent wobbling and fit mixer with dough hook. Add flour, room-temperature water and 2 1/2 teaspoons salt to bowl and mix on low speed until no patches of dry flour remain, about 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest for 20 minutes. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, about 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 8 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.]. Using your fingers, coat large bowl and rubber spatula with 1 tablespoon oil. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover bowl tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onions and 1 teaspoon salt and cook, stirring occasionally, until onions are golden brown, about 10 minutes. Remove from heat and stir in poppy seeds. Transfer to bowl; set aside. Adjust oven rack to lowest position and heat oven to 500 degrees. Coat bottom and sides of 12 x 16 inch rimmed baking sheet with 1 tablespoon oil. Using oiled rubber spatula, turn dough out onto prepared sheet along with any oil remaining in bowl. Using your oiled fingertips, press dough out toward edges of sheet, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.] Let dough rise, uncovered, at room temperature for 30 minutes. (Dough will increase but not quite double in volume.]. Using your oiled fingertips, press dough out toward edges of sheet once more. Using dinner fork, poke surface of dough 30 to 40 times. Brush top of dough with remaining 1 tablespoon oil and sprinkle with 1 1/2 teaspoons salt. Distribute onion–poppy seed mixture evenly over dough, leaving 1/2-inch border around edge. Bake until golden brown, 18 to 23 minutes, rotating sheet halfway through baking. Using metal spatula, transfer pletzel to cutting board. Slice with a serrated knife and serve.
[Name] KIWI VODKa SORBET [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-04-18T16:19:00Z [Description] Refreshing and light, not only can you serve this as a palate cleanser for one of your formal dinners but also as a cold treat! VIDEO https://www.youtube.com/watch?v=KyLOaMZct50 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/DfjzEP7nSVKrpGHKCyb2_Kiwi-Vodka-Sorbet-5_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/8", "12"] [RecipeIngredientParts] ["granulated sugar", "water", "vodka", "lime juice", "sea salt", "kiwi fruits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.8 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 81.3 [CarbohydrateContent] 80.7 [FiberContent] 6.2 [SugarContent] 68.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["In a saucepan over medium-high heat, combine sugar and water; stir until sugar has dissolved. Bring to a simmer; cook for 2 minutes. Remove from heat, add vodka, lime juice and salt; let it cool completely.", "Place kiwi fruits in a jar of a blender and process until fairly liquefy. Pour in the simple syrup mixture and process for 30 seconds. Pour mixture in a large measuring cup, cover with cling film and transfer to the refrigerator to chill, about 3 hours.", "Churn kiwi mixture in ice cream maker according to manufacturer’s instructions (about 12 minutes]. Scoop sorbet into an ice cream container and transfer to the freezer for 4 hours to firm up. When serving, serve sorbet in bowl and place a slice of kiwi. Makes 4 cups." ]
[Name] KIWI VODKa SORBET &ndash; [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-04-18T16:22:00Z [Description] Refreshing and light, not only can you serve this as a palate cleanser for one of your formal dinners but also as a cold treat! VIDEO https://www.youtube.com/watch?v=KyLOaMZct50 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/TnCodpZaTP2gWnF2j1Ci_Kiwi-Vodka-Sorbet-5_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/8", "12"] [RecipeIngredientParts] ["granulated sugar", "water", "vodka", "lime juice", "sea salt", "kiwi fruits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.8 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 81.3 [CarbohydrateContent] 80.7 [FiberContent] 6.2 [SugarContent] 68.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["In a saucepan over medium-high heat, combine sugar and water; stir until sugar has dissolved. Bring to a simmer; cook for 2 minutes. Remove from heat, add vodka, lime juice and salt; let it cool completely.", "Place kiwi fruits in a jar of a blender and process until fairly liquefy. Pour in the simple syrup mixture and process for 30 seconds. Pour mixture in a large measuring cup, cover with cling film and transfer to the refrigerator to chill, about 3 hours.", "Churn kiwi mixture in ice cream maker according to manufacturer’s instructions (about 12 minutes]. Scoop sorbet into an ice cream container and transfer to the freezer for 4 hours to firm up. When serving, serve sorbet in bowl and place a slice of kiwi. Makes 4 cups." ]
[Name] SEAFOOD COCKTAIL SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-04-18T16:54:00Z [Description] Tasty, fresh, quick &amp; easy to make, this recipe is perfect for your seafood dishes plus you can make it as mild or hot as you want! VIDEO https://www.youtube.com/watch?v=0L8RrqpLSWg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qPQVEnMOROufCs0AuGy0_Seafood-Cocktail-Sauce-6_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["ketchup", "chili sauce", "horseradish", "lemon juice", "Worcestershire sauce", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.1 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3266.1 [CarbohydrateContent] 61.6 [FiberContent] 9.0 [SugarContent] 44.0 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium bowl, combine all the ingredients. Whisk very well until blended. Cover and transfer to the refrigerator for 1 hour. When time to serve, garnish with some dill. Makes 1 ¼ cups.
[Name] Strawberry Vanilla Pancakes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-04-19T00:39:00Z [Description] Make and share this Strawberry Vanilla Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Strawberry", "Berries", "Fruit", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1/2", "2", "2", "1/4", "3", "10", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "buttermilk", "eggs", "sour cream", "unsalted butter", "strawberries", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.6 [FatContent] 5.2 [SaturatedFatContent] 2.6 [CholesterolContent] 36.6 [SodiumContent] 205.1 [CarbohydrateContent] 19.9 [FiberContent] 0.9 [SugarContent] 5.7 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 14 Pancakes [RecipeInstructions] ["Whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour]. Do not overmix. Let batter sit for 10 minutes (don’t skip this step]. .", "Combine strawberries, vanilla and remaining 1 tablespoon sugar in small bowl; set aside.", "Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.", "Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon strawberry mixture over each pancake.", "Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and strawberry mixture, adding remaining 1 teaspoon oil, as needed." ]
[Name] Pineapple&ndash;Roasted Red Pepper Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-04-19T00:55:00Z [Description] Make and share this Pineapple&ndash;Roasted Red Pepper Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1/4", "1/4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["pineapple chunks", "chilies", "fresh cilantro leaves", "red onion", "garlic cloves", "fresh lime juice", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.3 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 252.1 [CarbohydrateContent] 49.9 [FiberContent] 3.9 [SugarContent] 40.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Chop all ingredients and combine. Season to taste. Refrigerate after use.
[Name] The Big Cinnamon Roll-Cast Iron [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT10H [TotalTime] PT10H30M [DatePublished] 2019-04-19T19:39:00Z [Description] Make and share this The Big Cinnamon Roll-Cast Iron recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "1", "2", "1 1/4", "5", "1 3/4", "1/2", "2", "4", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "granulated sugar", "granulated sugar", "eggs", "unsalted butter", "bread flour", "kosher salt", "light brown sugar", "ground cinnamon", "cream cheese", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1197.7 [FatContent] 49.0 [SaturatedFatContent] 29.5 [CholesterolContent] 189.1 [SodiumContent] 796.9 [CarbohydrateContent] 175.7 [FiberContent] 3.6 [SugarContent] 94.2 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in the bowl of a heavy-duty stand mixer fitted with paddle attachment. Let stand until foamy, about 5 minutes. Add eggs, 1 cup of the milk, 1/2 cup of the granulated sugar, 1/2 cup of the butter, 2 cups of the flour, and 1 teaspoon of the salt to bowl. Beat on low speed just until dough comes together, about 1 minute. Replace paddle attachment with dough hook, and add 2 cups of the flour to bowl. Beat on low speed until dough is smooth but still very sticky, about 5 minutes. Turn dough out onto a surface floured with remaining 1 cup flour, and knead until elastic and almost no stickiness remains and all flour is incorporated. Transfer dough to a lightly greased large bowl, turning once to grease top. Cover with a damp towel, and let rise in a warm place (80°F to 85°F] until doubled in size, about 1 hour. Stir together brown sugar, cinnamon, 1/2 teaspoon of the salt, and remaining 1/2 cup granulated sugar in a small bowl. Turn dough out onto a lightly floured surface, and roll out into a 20- x 14-inch rectangle. Spread 1/2 cup of the softened butter over top of dough rectangle; sprinkle with brown sugar mixture. Starting at 1 long end, roll dough into a long rope, stretching dough back to a 20-inch length, if necessary. Starting in center of a 12-inch cast-iron skillet, wrap dough rope into a tight coil, working outward. Using a sharp paring knife, cut slits through top layers of dough at 1-inch intervals. Cover with plastic wrap, and chill 8 hours or overnight. Place a large bowl of very hot water in oven, and let stand 5 minutes. Place skillet with chilled dough in oven, and let rise until doubled in size, about 1 hour. Remove skillet and bowl of water from oven. Preheat oven to 350°F. Place skillet on an aluminum foil-lined baking sheet, and bake in preheated oven until deep golden brown, about 30 minutes. Cover with foil, and bake until dough in center is cooked through and a thermometer inserted in center registers 190°F, 20 to 30 minutes. Cool in skillet 10 minutes before cutting. Meanwhile, beat cream cheese and remaining 1/4 cup butter with an electric mixer on medium-high speed until fluffy. Add powdered sugar and remaining 2 tablespoons milk and 1/4 teaspoon salt, and beat until smooth. Drizzle icing over warm cinnamon roll. Serve warm or at room temperature.
[Name] Shrimp Tacos - Cook&rsquo;s Country Methodology [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-04-19T23:10:00Z [Description] Cook&rsquo;s Country&rsquo;s method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. &nbsp;Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "2", "1", "1", "5", "12", "8", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "onion", "jalapeno chile", "ketchup", "lime juice", "garlic cloves", "pepper", "large shrimp", "corn tortillas", "monterey jack cheese", "iceberg lettuce", "avocado", "fresh cilantro", "red onion", "salsa", "pico de gallo", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.5 [FatContent] 38.6 [SaturatedFatContent] 14.2 [CholesterolContent] 196.8 [SodiumContent] 1086.5 [CarbohydrateContent] 40.9 [FiberContent] 5.9 [SugarContent] 5.2 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.", "Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.", "Brush 2 rimmed baking sheets (line with foil for easier clean-up] with 2 tablespoons oil (1 tablespoon per sheet]. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet]. Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.", "Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately." ]
[Name] Vala's Basic Cake [AuthorId] 2002369197 [AuthorName] VAMA14 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-19T23:38:00Z [Description] Make and share this Vala's Basic Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2", "1 1/2", "3", "3", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "milk", "butter", "vanilla extract", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 5.4 [SaturatedFatContent] 2.6 [CholesterolContent] 118.1 [SodiumContent] 83.7 [CarbohydrateContent] 22.9 [FiberContent] 0.2 [SugarContent] 15.2 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] 10 slices [RecipeInstructions] Preheat oven to 350F and position a rack in the center. Use a baking spray with flour to grease a 9 inch round cake pan. You can use unsalted butter and flour as a substitute. Combine the flour and baking powder in a large bowl and set aside. Heat the milk and butter in a small saucepan over low heat. As soon as the butter is melted remove from the heat and add the vanilla. Set aside. Using the whisk attachment of a stand mixer, whip the eggs, egg yolks, and sugar on high speed for 3 minutes. The mixture will triple in volume and turn a very pale yellow. Reduce the speed to medium and continue whipping for 3 minutes. The mixture will continue to increase in volume and thicken. With the mixer on the lowest speed, slowly sprinkle ¼ cup of the flour mixture over the eggs and mix until no trace of white remains. Repeat with the remaining flour mixture in 2 additions; reserve the empty flour bowl. When the flour is fully incorporated, the batter will be thick and stiff. If you let it pour off the whist into the bowl, it will fall back on itself like a ribbon. Pour half of the batter into the empty flour bowl. Pour the warm milk mixture into the batter and stir gently to combine. Slowly pour the milk/batter mixture back into the mixing bowl, and using a rubber spatula, fold the mixtures together quickly but gently until fully blended. You will see tiny air bubbles appear on the surface; work quickly to prevent too much air from escaping. Pour the batter into the prepared pan and place on the center rack of the oven. Bake for 30-40 minutes, or until the edges pull back from the pan and a toothpick inserted in the center of the cake comes out clean. Set the cake on a rack to cool. When the cake is cool, run a knife around the edge of the pan and turn the cake out onto a plate.
[Name] Mom's Passover Sweet and Sour Meatballs [AuthorId] 2000715246 [AuthorName] pamb10 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-04-19T23:40:00Z [Description] Make and share this Mom's Passover Sweet and Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1/2", "1/4", "7", "2"] [RecipeIngredientParts] ["ground beef", "onion", "egg", "salt", "pepper", "matzo meal", "ketchup", "cranberry sauce", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.7 [FatContent] 18.4 [SaturatedFatContent] 7.0 [CholesterolContent] 108.1 [SodiumContent] 1641.8 [CarbohydrateContent] 44.9 [FiberContent] 7.6 [SugarContent] 25.3 [ProteinContent] 26.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix meat, onion, egg, salt, pepper and matzah meal togther and form meatballs. Bake meatballs on cookie sheet at 350 for about 30 minutes. Mix cranberry sauce and chili sauce together in pan on stove, low heat. Add meatballs to sauce and cook covered on low heat until done.
[Name] Mom's Passover Matzoh Farfel Kugel [AuthorId] 2000715246 [AuthorName] pamb10 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-19T23:41:00Z [Description] Make and share this Mom's Passover Matzoh Farfel Kugel recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3 1/2", "1", "1", "6", "1", "2", "1", "1 1/4", "1"] [RecipeIngredientParts] ["onion", "celery", "butter", "salt", "eggs", "chicken broth", "hot water", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.0 [FatContent] 13.6 [SaturatedFatContent] 8.0 [CholesterolContent] 92.5 [SodiumContent] 753.9 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onions, mushrooms and celery until tender. Add matzoh farfel. Combine remaining ingredients and add to matzoh mixture. Pour mixture into a greased 1 1/2 qt baking dish. Bat at 375 for 30 minutes or until firm.