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[Name] Creamy Wild Leek Soup [AuthorId] 100026 [AuthorName] alleycatb [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-04-19T23:42:00Z [Description] A nice spring treat. This recipe uses leaves only. A wild leek takes 7 years to reproduce over harvesting has been a problem in many areas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/100026/gA1I1TBPRKqVkfyFhIFo_10155821212165738.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/4", "5", "5", "2", "1", "5", "1 1/2", "1", "1/4", "10", "500", "1", "1/3"] [RecipeIngredientParts] ["onion", "bacon", "water", "garlic cloves", "mushrooms", "celery", "carrot", "potatoes", "thyme", "whole nutmeg", "kielbasa", "half-and-half cream", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.6 [FatContent] 19.4 [SaturatedFatContent] 7.8 [CholesterolContent] 47.0 [SodiumContent] 1392.7 [CarbohydrateContent] 24.2 [FiberContent] 3.0 [SugarContent] 3.1 [ProteinContent] 12.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put bacon onions and water into a dutch oven cook till water evaporates an onion is translucent. Add mushrooms and garlic sauté 2 minutes. add celery and sauté 1 minute more. Add stock to cover. Grate in potato and carrot add more stock if necessary. bring to a gentle boil and boil ten minutes. Add leeks and kielbasa. And spices. Cook for 5 minutes more. Take off burner add cream and sour cream. Salt and pepper to taste.
[Name] Creamy Wild Leek Soup [AuthorId] 100026 [AuthorName] alleycatb [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-19T23:42:00Z [Description] A nice spring treat, this recipe uses leaves only, wild leeks take 7 years to reproduce and over harvesting from the bulbs have wiped them out in some areas. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/4", "5", "5", "2", "2", "1", "10", "5", "1 1/2", "1/4", "1 1/2", "500", "1", "1/3", "1"] [RecipeIngredientParts] ["onion", "bacon", "water", "garlic cloves", "mushrooms", "celery", "spinach", "carrot", "potatoes", "whole nutmeg", "kielbasa", "half-and-half cream", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.4 [FatContent] 23.2 [SaturatedFatContent] 10.2 [CholesterolContent] 58.9 [SodiumContent] 1467.3 [CarbohydrateContent] 24.6 [FiberContent] 3.2 [SugarContent] 3.2 [ProteinContent] 15.7 [RecipeServings] 10.0 [RecipeYield] 1 Gallon [RecipeInstructions] Place onion, bacon, and water in a dutch oven and cook until water is evaporated then sauté until onions are translucent. Add garlic and mushrooms. Sauté for 1 minute. Add spinach and celery. Sauté 1 minute. Add stock to cover and then potatoes and carrot. Add remaining stock and spices, bring to a gentle boil then reduce to a simmer for 10 minutes. Add kielbasa and leeks and simmer for 5 mins. Remove from burner, add remaining ingredients and salt and pepper to taste.
[Name] Instant Pot Spaghetti & Meatballs [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-19T23:43:00Z [Description] Make and share this Instant Pot Spaghetti & Meatballs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/98/NxW4jSFWTomn1RUEh2Mm_0S9A4432.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/98/z7vQYojySJGfj3oPU5fP_0S9A4441.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/98/2A2CaY2sT6SbxlYXp860_0S9A4462.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "4", "1 1/4", "1/2", "1", "1 1/4", "12", NA] [RecipeIngredientParts] ["pesto sauce", "egg", "kosher salt", "fresh ground black pepper", "olive oil", "spaghetti", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 663.8 [FatContent] 19.8 [SaturatedFatContent] 6.4 [CholesterolContent] 121.9 [SodiumContent] 1285.8 [CarbohydrateContent] 80.3 [FiberContent] 5.3 [SugarContent] 9.9 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, combine ground beef, pesto, egg, breadcrumbs, 1 tsp salt and ¼ tsp pepper. Mix well with clean hands and form in to 8 meatballs.", "Add olive oil and ¼ cup of marinara sauce to the bottom of the inner pot and set Instant Pot to Sauté function. Cook meatballs for 2 to 3 minutes. Shake the pot gently to make sure the meatballs aren’t sticking to the bottom.", "Press Cancel. Scatter the pasta over the meatballs, layer in opposite directions to prevent the pasta from clumping together. Top pasta with remaining 1 cup of sauce, followed by 2 cups of water.", "Cover and lock the lid in place, set to Pressure Cook on high pressure for 9 minutes. When the cook time is up, quick release the pressure. Remove the lid, pour pasta and meatballs out onto a large platter or serving dish. Serve with Parmesan cheese, if desired.", "Nutrition Info Per Serving: Serves: 4 (does not include Parmesan cheese] ; Calories: 611 ; Total Fat: 20 grams; Saturated Fat: 6 gram; Total Carbohydrate:72 grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams." ]
[Name] Crockpot Beef Short Ribs With Rich Gravy [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2019-04-20T15:50:00Z [Description] Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/85/99/TtSY3tK1TE6zr3Bx4ME4_Crockpot Beef Short Ribs.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538599/pKu0jgBR2egwDiodBm00_crockpot beef shortribs with rich gravy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/zesCw1z6RFKRTnalQHlQ_Crockpot%20Beef%20Short%20Ribs%20w%20Rich%20Gravy.JPG"] [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1", "3", "1", "2 3/4", "1", "1", "1", "2", "1/4", "1/4", "1", "2", "5"] [RecipeIngredientParts] ["onion", "garlic cloves", "red wine", "dried thyme", "tomato puree", "sugar", "bay leaves", "salt", "pepper", "Worcestershire sauce", "cornstarch", "cornflour", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.5 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 806.9 [CarbohydrateContent] 11.1 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 4 Beef Ribs [RecipeInstructions] For Beef: Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring. Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours. For Gravy: To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.
[Name] Southern Shrimp Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-04-20T19:34:00Z [Description] Dry the shrimp thoroughly before processing, or the burgers will be mushy. Handle the burgers gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart.  ATK [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "2", "2", "2", "1", "1/4", "1/8", "2", "1/2", "1/2", "1", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["extra-large shrimp", "mayonnaise", "scallions", "fresh parsley", "lemon zest", "cayenne pepper", "salt", "pepper", "canola oil", "mayonnaise", "sour cream", "cilantro", "lime juice", "salt", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.6 [FatContent] 9.9 [SaturatedFatContent] 3.7 [CholesterolContent] 229.2 [SodiumContent] 1517.8 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside. Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl. Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated. Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours. To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving. Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes. Sauce: Combine all ingredients together. Stir until well mixed.
[Name] Cheesey Chicken [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-04-20T21:28:00Z [Description] Make and share this Cheesey Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "2", "4"] [RecipeIngredientParts] ["skim milk", "prepared mustard", "sharp cheddar cheese", "flour", "chives", "boneless skinless chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.7 [FatContent] 12.8 [SaturatedFatContent] 6.7 [CholesterolContent] 105.3 [SodiumContent] 399.8 [CarbohydrateContent] 5.5 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] 1 breast [RecipeInstructions] "Mix milk and mustard in a bowl. Mix cheese with flour and chives in another bowl. Dip chicken breasts into milk mixture, brushing with brush to coat evenly. Dip breasts into cheese mixture, pressing to coat all sides. Place on a cookie sheet, putting extra cheese on top of the chicken. Bake at 400" for 30-35 minutes. Serve hot with twice baked potatoes and or a cold salad."
[Name] Rosarita Chicken Enchiladas [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-04-20T21:29:00Z [Description] Make and share this Rosarita Chicken Enchiladas 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/53/86/02/FBUz9PhRhFNyLFRxjJOg_5A3A365A-EA7C-4F36-9E97-41D06A43B45C.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538602/AXKZmDDhRtC9pggnai9J_0C02C93F-4C20-485E-893C-791F226FD34D.jpeg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1 1/2", "1", "1/2", "1/2", "1/2", "1", "12"] [RecipeIngredientParts] ["whole chicken", "green chilies", "green onion", "sour cream", "monterey jack cheese", "cheddar cheese", "garlic powder", "cumin", "oregano", "tortillas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1169.3 [FatContent] 65.2 [SaturatedFatContent] 24.1 [CholesterolContent] 217.4 [SodiumContent] 2630.9 [CarbohydrateContent] 80.5 [FiberContent] 8.3 [SugarContent] 16.9 [ProteinContent] 63.9 [RecipeServings] 6.0 [RecipeYield] 2 enchiladas [RecipeInstructions] Boil chicken until fully cooked. Cool and shred chicken, getting 3 cups. Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies. Add shredded chicken to cheese and mix throughly. Put enchilada sauce into a 9 x 13\" baking dish. Dip torilllas enchilada sauce. Stuff tortillas w/ chicken mixture, roll and line up in baking dish. Top casserol w/ remaining jack and chedder cheese. Bake at 375\" for 25 to 30 mintues. Serve on thinly shredded lettuce.
[Name] Chicken W/ White Wine [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-04-20T21:29:00Z [Description] Make and share this Chicken W/ White Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1 1/2", "4", "1/4", "1", "1/2", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["chicken", "mushrooms", "lemon juice", "butter", "flour", "paprika", "salt", "pepper", "white wine", "beef broth", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.1 [FatContent] 46.2 [SaturatedFatContent] 17.2 [CholesterolContent] 200.6 [SodiumContent] 781.5 [CarbohydrateContent] 10.0 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 45.8 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] ["Cut chicken breasts into 1\" pieces.", "Melt 2 T. butter in a large skillet, Add mushrooms, sprinkle w/ lemon juice and saute over med. heat. When mushrooms have finished sauiting remove and sit aside.", "In a large plastic bag, add flour, paprika, salt, and pepper. Dust chicken in the plastic bag. Melt remaining butter in skillet. Brown chicken on high, brown on both sides. Set chicken aside as it browns. After finishing browning chicken pour wine, beef broth into hot pan, cook rapidly stirring constantly until all brown bites are incorporated into sauce. Return mushrooms and chicken to the pan. Heat and stirring until sauce thickens and is heated throughly. Serve with Deli Salad." ]
[Name] Stir-Fry Tenderloins (Venison) [AuthorId] 2002456357 [AuthorName] Kay o. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-04-20T21:33:00Z [Description] Make and share this Stir-Fry Tenderloins (Venison) recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Stir Fry" [RecipeIngredientQuantities] ["4", "3", "2", "1", "1", "2", "2", "4", "2"] [RecipeIngredientParts] ["onions", "green pepper", "garlic", "soy sauce", "dry red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.1 [FatContent] 10.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1014.0 [CarbohydrateContent] 15.2 [FiberContent] 3.4 [SugarContent] 6.9 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] please have all ingredients prepped before cooking; Tastes best with fresh Venison tenderloins, same day type of fresh. And as fresh as you can get with the other ingredients as well, except the wine and soysuace for obvious reasons. trim the silver skin off the venison and cut into half inch thick slices. I said vegetable oil but peanut or olive oil works better and grab some pepper too. Preheat your large skillet or wok to smoking hot. Add the oil and spread meat over the bottom in one layer without crowding. You may have to do that last part in two or more batches, if you do reheat the pan EVERYTIME before adding the meat. Sear the meat over high heat on one side, turn and brown on the other. This should not take more than 20 second and the meat MUST remain rare. Remove the meat and add more oil if necessary, put in vegetables, mushrooms, and garlic. Sauté till heated through. Season with your taste amount of pepper, wine, and the soy sauce. Return meat to the skillet, stir up, and serve Immediately accompanied by rice, noodles, or bread. Super awesome for outdoor or indoor cooking. Hope you guys like it!
[Name] Wing Powder \| Buffalo Wing Dry Rub [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-04-21T14:39:00Z [Description] This recipe requires some very specialized ingredients. It was created to be a dry rub or dry brine for Buffalo-Style chicken wings. This rub in not meant to replace your favorite sauces but merely to enhance the flavors. Apply it at least one-hour prior to grilling or frying. (Preferably overnight for use as a brine). It can also be added to flour for a breading. (2T powder per cup of flour). [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "3", "2", "6", "2", "1", "1", "5", "1", "5", "2", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["turbinado sugar", "cayenne powder", "paprika", "sea salt", "worcestershire powder", "white pepper", "ground celery seed", "vinegar", "lemon", "red bell pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.7 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2628.0 [CarbohydrateContent] 4.9 [FiberContent] 1.6 [SugarContent] 0.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 16 oz [RecipeInstructions] Grind larger ingredients into a powder. Combine all ingredients and mix well. Store in an airtight container, keep cool and dry. * Bleu Cheese listed is Bleu Cheese Powder not sauce mix. The website keeps changing it to sauce and I cannot correct it. Spices can be ordered from McCarthy Spice & Blends in Saint Louis, MO. http://www.mccarthyspice.com/mccarthys_wlsl.html.
[Name] Easter Ham [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-04-21T16:51:00Z [Description] Recipe courtesy of allrecipes.com and Alison Skaff Straub. I was afraid it would taste to sweet, but surprisingly it wasn't. Good stuff. Serving size is estimated. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "2", "3", "8", "1"] [RecipeIngredientParts] ["boneless ham", "brown sugar", "prepared yellow mustard", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.3 [FatContent] 16.5 [SaturatedFatContent] 4.4 [CholesterolContent] 188.0 [SodiumContent] 3258.6 [CarbohydrateContent] 64.2 [FiberContent] 0.3 [SugarContent] 61.5 [ProteinContent] 46.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Score ham by making 1/2 inch deep diagonal cuts, creating a diamond pattern. Transfer ham to a roasting pan.", "Mix brown sugar with enough yellow mustard to make a smooth pourable sauce.", "Pour reserved pineapple juice over ham, followed by the honey.", "Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.", "Bake in a preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings." ]
[Name] World's Best Potato Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-04-21T16:56:00Z [Description] I love to try new ootato salad recipes, and this one was very different than any I've made. Recipe courtesy of Kayle Lynn and allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "6", "2", "1/2", "1", NA, "1/2", "5", "1", "1/4", "1"] [RecipeIngredientParts] ["potatoes", "onion", "celery", "salt", "eggs", "eggs", "white sugar", "cornstarch", "salt", "vinegar", "evaporated milk", "prepared yellow mustard", "butter", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.4 [FatContent] 12.1 [SaturatedFatContent] 6.1 [CholesterolContent] 206.4 [SodiumContent] 458.7 [CarbohydrateContent] 44.1 [FiberContent] 3.9 [SugarContent] 14.5 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with fork. Drain, cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, a teaspoon of salt, and hard-cooked eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently until thickened, about 10 minutes. Remove from the heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
[Name] Million Dollar Deviled Eggs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-04-21T17:02:00Z [Description] I made these with regular pickle juice instead of sweet gherkin pickle juice (personal preference). I also left out the sugar and didn't add bacon. Recipe courtesy of Sugar Spun Run. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/4", "1", "2", "2", "2", "1", "1/8", "1/8", "1", NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "butter", "yellow mustard", "Dijon mustard", "pickle juice", "sugar", "salt", "pepper", "Tabasco sauce", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.5 [FatContent] 5.8 [SaturatedFatContent] 2.2 [CholesterolContent] 188.5 [SodiumContent] 122.8 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 24 deviled eggs [RecipeInstructions] Place eggs in a large saucepan and cover with water. Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath. Peel eggs and set aside. Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well. Spoon filling into each egg white. Sprinkle with paprika and bacon (if using] and serve. If desired, top with a small slice of sweet gherkin pickle.
[Name] New York Times More Vegetable Than Egg Frittata [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-21T17:09:00Z [Description] Make and share this New York Times More Vegetable Than Egg Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", NA, NA, "4 -6", "1/4", "2 -3", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "salt", "pepper", "broccoli", "mint leaves", "herbs", "eggs", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.5 [FatContent] 25.9 [SaturatedFatContent] 7.8 [CholesterolContent] 204.1 [SodiumContent] 405.5 [CarbohydrateContent] 17.5 [FiberContent] 5.3 [SugarContent] 4.5 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put olive oil in a skillet and turn heat to medium. When fat is hot, add onion and cook. Sprinkle with salt and pepper and cook 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. If vegetables are precooked just add to onions and stir before proceeding. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender. Meanwhile, beat eggs with some salt and pepper, along with cheese if using. Pour over vegetables distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so. Run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm, or at room temperature.
[Name] Spinach & Artichoke Bomb [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-22T14:51:00Z [Description] From Delish.com a different appy that's sure to impress. This was good, but very rich - if you make it be sure to cut into extra small slices. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/23/2/mkEkxzDeSQDAqn9ZQ7UB_Spinach%20n%20Artichoke%20Bomb.JPG" [RecipeCategory] High In... [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "1/2", "1 1/4", "1", "1", "1/2", NA, NA, "2", "1", "1/2", "8"] [RecipeIngredientParts] ["cream cheese", "artichoke heart", "spinach", "mozzarella cheese", "parmesan cheese", "garlic clove", "red pepper flakes", "kosher salt", "fresh ground black pepper", "butter", "parsley", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.0 [FatContent] 24.4 [SaturatedFatContent] 13.6 [CholesterolContent] 85.7 [SodiumContent] 578.6 [CarbohydrateContent] 18.8 [FiberContent] 2.1 [SugarContent] 2.8 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] 1 Bomb [RecipeInstructions] ["Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.", "Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.", "Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve." ]
[Name] Instant Pot Shrimp Fried Rice [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-04-22T17:00:00Z [Description] Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/11/HXXH5qGgTM6uQh3Dqig9_0S9A4413.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/11/JpTIZGRTyY1bw4bMJ6wn_0S9A4422.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/11/I9kE2FKRI6CKpatI9jq2_IMG_1792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/11/6akR2dF1RXO9nJq9jACM_0S9A4406.jpg" ] [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "3", "1", "2", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["eggs", "broccoli florets", "red onion", "reduced sodium soy sauce", "granulated sugar", "cornstarch", "cooked brown rice", "carrot", "cashews"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 444.0 [FatContent] 14.1 [SaturatedFatContent] 2.9 [CholesterolContent] 236.0 [SodiumContent] 1226.2 [CarbohydrateContent] 53.3 [FiberContent] 4.4 [SugarContent] 5.3 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] Spray the inner pot with nonstick cooking spray. Add shrimp, beaten eggs, broccoli and onion to the inner pot. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute. To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside. When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon. Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews. Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.
[Name] Air Fryer Truffle Fries [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-04-22T17:00:00Z [Description] Crispy and golden fries with a fraction of the fat and calories. Truffle salt adds an elegant finishing touch - look for it in specialty grocery stores or online. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/12/qNqHwWRyQkycSknm8bc3_0S9A3551.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/12/X3YTGUb4RpSN6fNMm9rF_IMG_2074.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/12/VYbvzY4xQxiXZcOTJzMA_0S9A3566.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/12/vAMi91jIQ6CKV1n1EI7m_0S9A3549.jpg" ] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/4", "3/4"] [RecipeIngredientParts] ["yukon gold potatoes", "olive oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.3 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 151.1 [CarbohydrateContent] 28.6 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Scrub potatoes and pat dry. Cut into evenly-sized fries and place in a bowl.", "Add olive oil and kosher salt and toss to coat.", "Place fries in the air fryer basket and cook at 350-degrees F for 15 to 18 minutes, pausing half way through to shake the basket. Cook until golden and crispy.", "Remove fries from the basket and season immediately with truffle salt, serve hot.", "Nutrition Info Per Serving: Serves: 4; Calories: 153; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Total Carbohydrate: 28 grams; Sugars: 1 gram; Protein: 3 grams; Sodium: 590 milligrams; Cholesterol: 0 milligrams; Fiber: 3.5 grams." ]
[Name] BEEF MEATLOAF [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2019-04-23T13:18:00Z [Description] Juicy, moist & perfectly cooked, this is a lovely meal that everyone in your family will enjoy. It's a great comfort food recipe to have! VIDEO https://www.youtube.com/watch?v=hSeFrQVwdvw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/dBLoVs2uQ3CR42iQeGg2_Beef-Meatloaf-6_Fotor-1-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "eggs", "ketchup", "oregano", "black pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.8 [FatContent] 21.6 [SaturatedFatContent] 8.2 [CholesterolContent] 206.4 [SodiumContent] 1508.2 [CarbohydrateContent] 32.0 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3” loaf pan. Cover with cream of tomato soup. Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
[Name] BEEF MEATLOAF [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2019-04-23T13:21:00Z [Description] Juicy, moist & perfectly cooked, this is a lovely meal that everyone in your family will enjoy. It's a great comfort food recipe to have! VIDEO https://www.youtube.com/watch?v=hSeFrQVwdvw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/AmPvZTAGtGGho2PNVZgX_Beef-Meatloaf-6_Fotor-1-1024x768.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "eggs", "ketchup", "oregano", "black pepper", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.8 [FatContent] 21.6 [SaturatedFatContent] 8.2 [CholesterolContent] 206.4 [SodiumContent] 1508.2 [CarbohydrateContent] 32.0 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3” loaf pan. Cover with cream of tomato soup. Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
[Name] Avocado Quinoa Salad [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-04-23T22:56:00Z [Description] Make and share this Avocado Quinoa Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["8 -10", "1", "1/4", "1/4", "4", "2", "2", "6", "4", "1/2", "1/4", "2", "1/2", NA] [RecipeIngredientParts] ["greens", "Hass avocado", "feta cheese", "basil", "mint", "bacon", "eggs", "extra virgin olive oil", "apple cider vinegar", "honey", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1148.0 [FatContent] 106.0 [SaturatedFatContent] 26.0 [CholesterolContent] 441.9 [SodiumContent] 1606.2 [CarbohydrateContent] 21.9 [FiberContent] 6.2 [SugarContent] 9.1 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the cast iron skillet over a medium flame. Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well. Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel. Fry the eggs in the bacon fat. In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste. Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing]. Serve with a side of buttered toast.
[Name] Loaded Rustic Mashed Potatoes - Cook’s Country [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2019-04-23T23:45:00Z [Description] CC:  Don't be tempted to use another kind of potato here; your mash won't be as fluffy. Scrub the potatoes well and simply sliced the potatoes before boiling. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "3/4", "8", "1/2", "3/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["russet potatoes", "potato", "bacon", "half-and-half", "unsalted butter", "pepper", "table salt", "cheddar cheese", "sour cream", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.1 [FatContent] 39.6 [SaturatedFatContent] 23.7 [CholesterolContent] 105.6 [SodiumContent] 637.5 [CarbohydrateContent] 43.0 [FiberContent] 5.2 [SugarContent] 2.5 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes. Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.
[Name] Lemon Brownies With Glaze [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-04-24T17:16:00Z [Description] Spring is here and nothing says Spring in my book like lemons. So when I saw this on FB from a site called "Kitchen Fun with my three sons" had to save it. Serving size is a guess at is depends on how big you cut the slices [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/29/4/rqUQJfeES5OoUzbnVVQS_Lemon%20Brownies%20w%20Glaze.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "4", "2", "1 1/2", "1", "1 1/2", "3", "4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "lemon zest", "eggs", "fresh lemon juice", "all-purpose flour", "baking powder", "powdered sugar", "fresh lemon juice", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.3 [FatContent] 20.5 [SaturatedFatContent] 12.3 [CholesterolContent] 123.2 [SodiumContent] 68.5 [CarbohydrateContent] 63.6 [FiberContent] 0.9 [SugarContent] 48.0 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] 1 9X13 Pan [RecipeInstructions] Brownies: Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper. Using a large bowl, whisk together the flour and baking powder. Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy. Beat in eggs, one at a time until combined. Gradually beat in the dry ingredients until combined. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake. Allow to completely cool on the counter. Glaze: Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined. Pour the glaze over the lemon bars and spread evenly. Allow to harden overnight before enjoying!
[Name] Red Curry Soup With Rice & Purple Kale [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-04-24T23:07:00Z [Description] Easy recipe from isachandra.com, who writes, "Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn’t make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that’s fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale." [Images] character(0) [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "1", "3/4", "6", "1", "2 -3", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ginger", "basmati rice", "vegetable broth", "salt", "red curry paste", "kale", "sweet potato", "light coconut milk", "lime", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.1 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 625.1 [CarbohydrateContent] 43.4 [FiberContent] 4.2 [SugarContent] 2.7 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and sauté a minute more. Add rice, vegetable broth and salt, cover pot and bring to a boil. Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender. Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like. Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro.
[Name] Turkish Scrambled Eggs With Spicy Tomatoes and Capers (Menemen) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-24T23:15:00Z [Description] Fabulous recipe from Milk Street TV, mildly-adapted for ingredients more readily available in the U.S. (cf. poblano peppers). It might remind you a tad of Shakshuka, only with scrambled eggs. If you can't find aleppo pepper, it's worth ordering on line, as it has a wonderful fruity flavor without a lot of heat. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "3", "1", NA, NA, "1", "2", "8", "1/3", "3"] [RecipeIngredientParts] ["olive oil", "poblano chiles", "scallion", "garlic cloves", "aleppo pepper", "red pepper flakes", "kosher salt", "white pepper", "plum tomato", "capers", "eggs", "feta cheese", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.0 [FatContent] 25.9 [SaturatedFatContent] 6.9 [CholesterolContent] 383.1 [SodiumContent] 419.3 [CarbohydrateContent] 8.2 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet. In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates. Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.
[Name] Asparagus & White Bean Salad With Feta & Lemon Dressing [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-04-24T23:23:00Z [Description] Make and share this Asparagus & White Bean Salad With Feta & Lemon Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/4", "1/8", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["asparagus", "olive oil", "lemon zest", "lemon juice", "mint", "salt", "black pepper", "white beans", "feta cheese", "radish", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.3 [FatContent] 7.8 [SaturatedFatContent] 3.4 [CholesterolContent] 16.7 [SodiumContent] 380.2 [CarbohydrateContent] 20.3 [FiberContent] 5.8 [SugarContent] 2.9 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.", "In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.", "In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled." ]
[Name] Senegalese Braised Chicken With Onions and Lime (Chicken Yassa) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2019-04-24T23:36:00Z [Description] Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1", NA, "2", "2", "3", NA] [RecipeIngredientParts] ["lime zest", "habanero pepper", "chicken thighs", "yellow onions", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.7 [FatContent] 48.3 [SaturatedFatContent] 12.0 [CholesterolContent] 191.0 [SodiumContent] 177.2 [CarbohydrateContent] 8.7 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 40.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.", "Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.", "In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.", "Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.", "Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.", "Tip: Don’t marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don’t use an uncoated cast-iron pot. The lime’s acidity will react with the metal, causing the sauce to taste metallic." ]
[Name] Jacques Pepin’s Spaghetti With Fresh Tomato and Anchovy Sa [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-24T23:44:00Z [Description] The recipe calls for spaghetti, but then I saw a video of Pepin making the recipe with his daughter using penne; I think that would catch the sauce better. Still, it's up to you! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "4 -5", "1", "2", "1 1/2", "3", "3/4", "1/4", "3", "1", "3/4"] [RecipeIngredientParts] ["salt", "white mushrooms", "frozen baby peas", "diced tomatoes", "garlic", "anchovies", "red pepper flakes", "extra virgin olive oil", "parmesan cheese", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 633.5 [FatContent] 17.8 [SaturatedFatContent] 3.0 [CholesterolContent] 3.3 [SodiumContent] 82.6 [CarbohydrateContent] 90.5 [FiberContent] 4.3 [SugarContent] 6.7 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne]. You should have 1½ cups. Combine them in a large glass bowl with the peas. 2. Add the diced tomatoes, garlic and anchovies with their oil to the bowl. Sprinkle some red pepper flakes, salt, olive oil and grated Parmesan cheese. Mix well. 3. Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up. 4. Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.
[Name] Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-04-24T23:55:00Z [Description] Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV. The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness! Filling without being the least bit heavy. [Images] character(0) [RecipeCategory] Beans [Keywords] ["African", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, "8", "2", "3", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["coconut oil", "yellow onion", "garlic cloves", "chilies", "black-eyed peas", "bay leaves", "sweet potato", "plum tomato", "flat leaf parsley", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 446.0 [FatContent] 9.0 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 970.8 [CarbohydrateContent] 76.9 [FiberContent] 16.2 [SugarContent] 10.8 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes. Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.
[Name] Spicy Pork - N - Peanuts [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2019-04-25T01:39:00Z [Description] Make and share this Spicy Pork - N - Peanuts recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "4", "1/2", "1/8", "2", "1", "2", "1", "2", "2", "1/3", "6"] [RecipeIngredientParts] ["soy sauce", "sugar", "cornstarch", "chicken broth", "red pepper flakes", "lemon juice", "onion", "garlic cloves", "olive oil", "peanuts", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.9 [FatContent] 9.7 [SaturatedFatContent] 1.9 [CholesterolContent] 49.2 [SodiumContent] 999.4 [CarbohydrateContent] 71.2 [FiberContent] 2.8 [SugarContent] 8.9 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Place pork in a bowl - drizzle w/ 2 T. soy sauce, and set aside. In another bowl, combined sugar and cornstarch. Stir in broth, lemon juice, and red pepper flake and remaining soy sauce - blend and set aside. In a nonstick skillet stir - fry pork, onions and garlic in oil for 4 minutes. Add peppers and fry for 4 - 5 minutes. Stir cornstarch mix and add to pan. Bring to a boil, cook and stir for 1 minute or until mixture thickens. Serve over the cooked rice.
[Name] Instant Pot Sesame Chicken With Broccoli [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-25T01:39:00Z [Description] Lean protein, fresh vegetables and a simple sauce made with pantry staples are all you need for this healthy and fast one-pot meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/25/v7uuxMGTzqI8Q5o3lwtX_0S9A4383.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/25/M2xyO3CQxCrCwTD145sY_0S9A4391.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/25/aODlVsupT8qStQtq3QjA_0S9A4399.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/FoZAIl7EQk6bca5Ue59N_IMG_1914.jpg" ] [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "2", "2", "1", "1", "1/4", "1", "2", "4", "3", "4"] [RecipeIngredientParts] ["canola oil", "boneless skinless chicken breasts", "ketchup", "honey", "reduced sodium soy sauce", "fresh ginger", "garlic clove", "cornstarch", "sesame seeds", "broccoli florets", "scallions", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.7 [FatContent] 15.5 [SaturatedFatContent] 2.4 [CholesterolContent] 109.0 [SodiumContent] 530.3 [CarbohydrateContent] 65.5 [FiberContent] 4.5 [SugarContent] 11.2 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into thin strips. Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce. In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken. Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl. When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer. Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender. Serve with cooked brown rice topped with green onions and sesame seeds. Serves: 4 (includes rice]; Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.
[Name] Lightened up Instant Pot Mango Cheesecake [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2019-04-25T01:41:00Z [Description] Make the BEST. CHEESECAKE. EVER in the Instant Pot! This version cuts back on the fat and calories with reduced fat cream cheese and fresh mango puree. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/26/3NHNJ5zQ3uoLOR572Fq8_0S9A4264.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/26/7sNfgKxRZak2ZBxhSzcd_0S9A4258.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/26/HR3PBgUzQ162wzHcDL66_0S9A4266.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/wYWxnZ3GSwST6o6rRGpO_IMG_2086.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "8", "8", "2/3", "2", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "graham cracker crumbs", "granulated sugar", "cream cheese", "reduced-fat cream cheese", "granulated sugar", "eggs", "mango", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.4 [FatContent] 20.8 [SaturatedFatContent] 11.4 [CholesterolContent] 104.5 [SodiumContent] 293.5 [CarbohydrateContent] 36.3 [FiberContent] 1.0 [SugarContent] 30.0 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 8-10 slices [RecipeInstructions] Preheat oven to 350 degrees F. Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to combine. Pour mixture into a 7-inch spring form pan and press down evenly. Bake for 10 minutes. Remove from oven and set aside to cool. In a stand mixer with a paddle attachment mix cream cheeses and 2/3 cup sugar on medium speed until light and fluffy, stopping periodically to scrape down the sides of the bowl. Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla. Once ingredients are all well mixed pour over cooled crust; cover loosely with aluminum foil. Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower the cake pan onto the trivet. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 35 minutes. When the cook time is done, allow the pressure to release naturally. Remove the cheesecake from the inner pot and remove the fool. Allow to cool completely before covering with plastic wrap. Place in the refrigerator to cool for at least 6 hours or up to overnight. Nutrition Info Per Serving: Calories: 273; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate: 26 grams; Sugars: 22 grams; Protein: 6 grams; Sodium: 234 milligrams; Cholesterol: 84 milligrams; Fiber: 1 gram.
[Name] Ham Steak W/ Potatoes and Onions [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2019-04-25T01:42:00Z [Description] Make and share this Ham Steak W/ Potatoes and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1/4", "1/4", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["onion", "ham steaks", "garlic powder", "onion powder", "paprika", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.8 [FatContent] 29.9 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 677.3 [CarbohydrateContent] 81.1 [FiberContent] 7.2 [SugarContent] 2.5 [ProteinContent] 9.6 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] In a frying, heat oil and carefully saute onions for approximately 4 to 5 minutes. Add potatoes, continue to cook until potatoes start to brown. Add diced ham and stir, continue to heat for 3 to 4 minutes. Season to taste with garlic powder, onion powder, paprika, black pepper and salt. Remove from heat and serve.
[Name] Spicy Breakfast Sausage [AuthorId] 1249567 [AuthorName] Retired Greyhound M [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-04-25T01:43:00Z [Description] This delicious sausage can be stuffed into casings or formed into patties. I use a wide-mouth canning jar ring and lid to make the patties. Place the ring, top down on the counter. Lay a piece of plastic rap on top of it. With an ice cream scoop, place the sausage into the ring. Lay another piece of plastic wrap on top and smash down with the lid. Perfect size for muffin, egg, cheese and sausage sandwich. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "2", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["ground pork", "salt", "dried parsley", "dried sage", "black pepper", "thyme", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.8 [FatContent] 16.1 [SaturatedFatContent] 6.0 [CholesterolContent] 54.5 [SodiumContent] 818.3 [CarbohydrateContent] 0.4 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] 6 patties [RecipeInstructions] Pour water in bowl and add spices. Stir until well combined. Add pork and mix until well combined. Cover bowl and refrigerate overnight. Form patties or fill casings and fry over medium heat. Serve and enjoy!
[Name] Healthiest Seafood Recipe Tandoori Crab [AuthorId] 2002456239 [AuthorName] Mobasir H. [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2019-04-25T01:44:00Z [Description] Crab marinated in tandoori masala and cooked in a traditional way of cooking in Ovalclay charcoal Tandoor till crisp and golden. Serve as an appetizer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002456239/MOxiI6QP6DkybFfoddGQ_IMG_20190207_212307.jpg" [RecipeCategory] Indian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1/4", "1", "1/3", "3", "2", "1"] [RecipeIngredientParts] ["cumin powder", "garam masala", "lemon juice", "salt", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 11.7 [SaturatedFatContent] 3.5 [CholesterolContent] 58.3 [SodiumContent] 650.9 [CarbohydrateContent] 1.6 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 14.5 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["First you need to clean the Crab. The best way to clean it is under running water.", "* Take the Crab on a chopping board and place your left Palm over the shell of the Crab. Take a knife with your right hand and place it below the eye part of the Crab. Insert little and press upwards . The shell will come out.", "* You can clean the shell and can use it for garnish the Crab when serving.", "* Now you can see some yellowish color things on it . You have to remove all these except the white color substances, which is the meat of the Crab . Hold it on running water and it will get cleaned .", "* Now using a knife cut the Crab into two parts and keep it aside .", "* Make a Tandoori masala also known as tandoori red masala using all the above ingredients in a mixing bowl.", "* Mix both the Crab part in the Tandoori masala properly and keep it aside for half an hour to absorb all the flavours.", "* Now using a iron Shewer, shew both part of the Crab and cook in an Ovalclay Tandoor for 7-8 minutes busting clarified butter on it.", "* Remove from the shewer and serve hot with your choice of Sauces preferably with Mint sauce or Chutney." ]
[Name] El Guapo Taco Seasoning [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-04-25T01:44:00Z [Description] This a good basic seasoning for street tacos or anything needing a little Southwestern kick. It's not hot, just a good balance of mild peppers and seasonings. Make it and save mucho dinero. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/xNaIIkwTk2W0GSmqAC5r_guapo%20taco.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "1", "2", "3", "1/4", "3", "1/2", "1"] [RecipeIngredientParts] ["chipotle pepper", "ground cumin", "oregano", "garlic powder", "dried ancho chile powder", "paprika", "chili powder", "ground cinnamon", "sea salt", "cayenne pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2141.8 [CarbohydrateContent] 4.7 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 10 oz [RecipeInstructions] Grind the coarse spices in a coffee grinder. Combine all together in an airtight container. Store in a cool dry area.
[Name] MANGO CHUTNEY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-04-25T03:34:00Z [Description] Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes... VIDEO https://www.youtube.com/watch?v=-lHKU3x7CpY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/B8yTXYOrTrGfImEtTo9u_Mango-Chutney-3_Fotor-1-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "6", "1", "1/2", "1/2", "1 1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "red pepper flakes", "ginger", "mangoes", "white vinegar", "brown sugar", "curry powder", "ground turmeric", "allspice", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.7 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 95.6 [CarbohydrateContent] 70.2 [FiberContent] 6.6 [SugarContent] 60.3 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 7 250ml jars [RecipeInstructions] In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours. On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute. Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often. Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.] canning jars.
[Name] 7-Layer Flag Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-04-25T16:08:00Z [Description] Few things are more Fourth of July ready than party-friendly dips and flag-shaped foods — lucky for you, this recipe is both. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/32/vS8grTiISC2Twjxckqj2_IMG_6060.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/32/wVKfvb8RRtcBwanpP7rw_IMG_6053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/32/djiqmm7LSXWPAc8pP9nn_IMG_6057.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", "2", "4", "1", "2", "3", "16", "1", "1", "1 1/2", NA, NA, NA, "1", "1/4", "2", "8", "4", "1"] [RecipeIngredientParts] ["olive oil", "corn", "garlic cloves", "queso blanco", "romaine lettuce", "black olives", "pico de gallo", "sour cream", "Cotija cheese", "salsa", "kosher salt", "ground black pepper", "tortilla chips", "evaporated milk", "cornstarch", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5416.1 [FatContent] 331.1 [SaturatedFatContent] 168.3 [CholesterolContent] 758.0 [SodiumContent] 12564.6 [CarbohydrateContent] 446.9 [FiberContent] 86.1 [SugarContent] 90.8 [ProteinContent] 221.5 [RecipeServings] nan [RecipeYield] 1 9x13 pan [RecipeInstructions] Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool. In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo. Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip. To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa. Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips. White Queso: In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.
[Name] Spicy Frito Corn Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-04-25T16:13:00Z [Description] Make and share this Spicy Frito Corn 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/53/86/33/Ho07fqbTDwXG9pTIw3rw_0S9A1225.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/33/6Qjmrkb8QtmHNRCKDEqJ_0S9A1245.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/33/z3XmMvTTZis9Io3fkyaA_IMG_6030.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/33/aBIzNWitT6qEAeUrovXX_0S9A1266.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/33/foCHM0tRxCwqYozfq5pC_IMG_6027.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1", "1/3", "2", "1/4", "1", "2", "3 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["corn kernels", "green bell pepper", "red onion", "scallions", "mayonnaise", "adobo sauce", "limes", "cilantro leaf", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.7 [FatContent] 11.4 [SaturatedFatContent] 2.8 [CholesterolContent] 8.7 [SodiumContent] 478.1 [CarbohydrateContent] 68.0 [FiberContent] 8.4 [SugarContent] 2.4 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, stir to combine corn, roasted red peppers, green bell pepper, chopped jalapeno, chopped red onion, scallions, mayonnaise, adobo sauce, lime juice and chopped Fritos. Season to taste with salt and pepper and transfer to a serving dish. Garnish with 1/4 cup chopped roasted red bell peppers, sliced jalapeno pepper, cilantro leaves and cojita cheese.
[Name] Banana Bread Ice Cream Sandwiches [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-04-25T16:19:00Z [Description] Make and share this Banana Bread Ice Cream 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/53/86/34/rRKnhDFSGWN9YJ97qLxO_IMG_6122.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/34/WhISqqSST6O7czPmkv5P_IMG_6121.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/34/tH9XMOrkQDGT2z1R6mPD_IMG_6093.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/34/6Zsp3XozRXeN4btmLppu_IMG_6096.jpg" ] [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/2", "1/2", "2", "3", "2", "1/2", "1", "1/3", "2", "2", "4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "granulated sugar", "light brown sugar", "eggs", "bananas", "vanilla extract", "vanilla ice cream", "white chocolate", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1219.2 [FatContent] 60.0 [SaturatedFatContent] 35.9 [CholesterolContent] 202.2 [SodiumContent] 514.2 [CarbohydrateContent] 157.7 [FiberContent] 4.5 [SugarContent] 118.3 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 8 ice cream sandwiches [RecipeInstructions] Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan with nonstick spray, line with parchment paper and spray parchment. In a medium bowl, whisk to combine the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar on medium speed until well blended. Beat in eggs, one at a time, then beat in the bananas. Reduce the speed to low and add the flour mixture, stirring until just combined. Stir in the vanilla extract and chocolate chips. Transfer batter to the prepared baking dish and spread to make smooth and even. Sprinkle 1/4 cup sugar over the top, then bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely. Use a serrated knife and carefully slice the banana cake in half horizontally. Remove the top half and set aside. Spread the ice cream in a smooth layer over the cake, then top with the caramel sauce. Place the top back on the bread and run a knife flat along the edge to make smooth. Insert 8 popsicle sticks into the ice cream, 4 evenly spaced on opposite sides. Cover with plastic and freeze until set, at least 6 hours and up to overnight. In a medium bowl, combine the white chocolate chips and oil. Melt in the microwave or over a double boiler. Let cool to room temperature. Line a baking sheet with wax paper. Remove the cake from the freezer and cut into 8 equal sandwiches. Holding the popsicle sticks, dip the edge of the sandwich on a diagonal into the chocolate, coating from the top corner all the way to the bottom corner. Top the chocolate with sprinkles. Place on a wax lined baking sheet and return to freezer until ready to serve. Sprinkles: https://www.fancysprinkles.com/collections/fancy-sugars/products/unicorn-dust-fancy-glitter-sugar.
[Name] Buffalo Chicken Meatloaf [AuthorId] 2000239534 [AuthorName] Ree Devi [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-04-25T16:33:00Z [Description] Recipe adapted from Cindy's Kitchen. Keto-friendly (use mug bread), if not keto then use 2 slices of toasted bread or 1/2 cup bread crumbs. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "2", "1", "2/3", "2", "3/4", "1/2"] [RecipeIngredientParts] ["ground chicken", "olive oil", "onion", "green onion", "zucchini", "eggs", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.3 [FatContent] 16.3 [SaturatedFatContent] 4.4 [CholesterolContent] 192.0 [SodiumContent] 432.5 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat your oven to 350°F Line a rimmed baking sheet with foil and then parchment paper. Place oil into a 10 inch skillet over medium high heat. Add onions and zucchini, cook for 5-6 minutes until softened and pale golden brown. Remove from heat. In a large mixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, seasoning, kosher salt, black pepper, and cooled onion mixture. Mix until thoroughly blended. Add ground chicken and mix to evenly combine chicken and seasonings. Form meatloaf on parchment lined pan. Spread with about 1/4 C Cindy's Kitchen Buffalo Wing Sauce and bake for 30 minutes. Apply another layer of glaze and continue baking until meatloaf registers 165F inside. Allow to rest for 5-10 mins and then serve. This mixture may also be formed into 4 smaller meatloaves, 12 burgers or into meatballs for a fun appetizer. Serve with side of Chipotle Ranch Dressing.
[Name] Cheesy Cornbread Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-04-25T16:37:00Z [Description] Make and share this Cheesy Cornbread Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/iHrCDW1RcShBQnxAHpLB_0S9A1310.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/0UvCNMrhQaCvQM80RdZh_0S9A1347.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/ETPyoFETMavaKE51IVuw_0S9A1276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/x5pJByvSckhCOdIaONQU_IMG_5906.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/79dpWHTVmVVxtH301cWg_IMG_5907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/BC9wXInRN6ct0kAgNZQ9_IMG_5901.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/dcUVTe3xR5y7plQXD7Kq_IMG_5903.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/36/cgRLyXVMQsu9YDfhf9vU_IMG_5905.jpg" ] [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "Summer", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA, NA, "1/3", "1", "1", "1/4", "1/4", "1/4", "2", "1/2", "2", "1/4", "1/4", "1/4", "1", "1", "2", "1/2", "2", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "ground beef", "kosher salt", "ground black pepper", "milk", "egg", "frozen corn kernels", "monterey jack cheese", "panko breadcrumbs", "scallions", "panko breadcrumbs", "butter", "monterey jack cheese", "salt", "ground black pepper", "eggs", "milk", "green onions", "frozen corn kernels", "scallions", "monterey jack cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.9 [FatContent] 39.8 [SaturatedFatContent] 19.4 [CholesterolContent] 189.2 [SodiumContent] 1190.8 [CarbohydrateContent] 71.3 [FiberContent] 6.1 [SugarContent] 11.9 [ProteinContent] 33.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside. To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside. To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside. For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside. To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes. Let cool 15 minutes then slice into wedges to serve.
[Name] Strawberry Eclair Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-04-25T16:46:00Z [Description] Make and share this Strawberry Eclair Ice Cream Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/PBBl5lrGSV64lrpTyc7h_0S9A1658.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/MxojfASURl6uO9huTeeD_0S9A1623.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/sDk9pEDRy4iAS6f2TJQR_0S9A1652.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/1XDjRrSiCDmF1ApDvNgb_IMG_6157.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/MBU5OtnoT52V2jEOtjHi_IMG_6158.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/dBixsc1tQKycsBqVlMJn_IMG_6116.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/YVndo4etQBaclCvCvmZA_IMG_6118.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/Upr4sIy0R2eZQvJyjFa7_IMG_6148.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/wuwwAjMwSiBfSwQCftP4_IMG_6151.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/37/it63OgTQTlWUeQkNpNrA_IMG_6153.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1 1/2", "1 1/2", "2 1/2", "16 -20", "1/2", NA] [RecipeIngredientParts] ["milk", "strawberries", "strawberry ice cream", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1345.8 [FatContent] 77.1 [SaturatedFatContent] 47.3 [CholesterolContent] 275.6 [SodiumContent] 534.9 [CarbohydrateContent] 147.9 [FiberContent] 8.9 [SugarContent] 68.1 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 1 9-inch cake [RecipeInstructions] Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Place the milk in a small bowl. Working one or two at a time, dip the Oreo cookies quickly in the milk and arrange them in a stack around the edge of a 9-inch springform pan until you reach the top edge. You should have about 6 layers of cookies. Place 12 Oreo cookies in a food processor with 1 tablespoon of the milk that you used to dip the cookies. Process until the crumbs just hold together, then place the mixture in the bottom of the pan and press to make into an even crust. Top the crumb crust with the thinly sliced strawberries, then top with strawberry ice cream and smooth into an even layer. Top the strawberry ice cream with the strawberry shortcake ice cream and smooth into an even layer. Top with the whipped cream topping and smooth to the edge of the pan. Cover with plastic and transfer to the freezer until set, about 4-6 hours and up to overnight. Remove the cake from the freezer and remove the side from the springform pan. Place strawberry halves around the edge of the cake, red side up, leaving a space for the mini oreo cookies. Place the mini oreo cookies, standing on the edge, in the spaces between the strawberries. Shave the freeze dried strawberries over the top to decorate. Cut cake into wedges to serve.
[Name] Peanut Butter S’mores Skillet Cookie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-25T16:55:00Z [Description] Make and share this Peanut Butter S’mores Skillet Cookie 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/53/86/38/0PSERGqTWOKPFNfGgFzb_0S9A1356.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/tWwMxSFxTfKcsZ2ydHJT_0S9A1352.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/Tms5HN6SQ5pKXHCqyPxI_0S9A1368.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/OUi8Md3zQ2Cl8dYTTHdN_IMG_6141.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/XQERmpTPSjq7HvcCMiiK_IMG_6154.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/zNsc22icSOey3ro3r00C_IMG_6162.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/38/siiHgluPRtyW0S2eP9VB_IMG_6164.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "Summer", "Camping", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "12", "1/2", "1/2", "2", "2 1/2", "1", "3 1/2", "1 1/2", "8"] [RecipeIngredientParts] ["all-purpose flour", "graham cracker crumbs", "salt", "baking soda", "unsalted butter", "granulated sugar", "light brown sugar", "eggs", "creamy peanut butter", "mini marshmallows", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10285.4 [FatContent] 632.3 [SaturatedFatContent] 255.8 [CholesterolContent] 819.3 [SodiumContent] 6032.2 [CarbohydrateContent] 990.2 [FiberContent] 63.3 [SugarContent] 668.7 [ProteinContent] 253.2 [RecipeServings] nan [RecipeYield] 1 12-inch cookie [RecipeInstructions] Equipment: 12-inch cast iron skillet. Kitchen torch. Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda. In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows. Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars. Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.
[Name] Cool Ranch Elote [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-04-25T17:34:00Z [Description] Make and share this Cool Ranch Elote 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/53/86/39/oAIXWDvZQRyTsfAs1zs4_0S9A1391.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/39/gt0clWyBRpyNVlrQQNOO_0S9A1386.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/39/ZW9wHae4RLOhcrpojdeb_0S9A1407.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/39/V68AM76Qh2hsjTyXUFs8_IMG_5898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/39/dLq2zDF1T4Myk3JjmkQy_IMG_5900.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/39/ySh9HC7LROG3yFz1zuP8_IMG_5882.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2", "1", "4", "4", "2", "1", "1"] [RecipeIngredientParts] ["milk", "parmesan cheese", "chili powder", "corn", "unsalted butter", "chives", "cayenne pepper", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.9 [FatContent] 21.8 [SaturatedFatContent] 11.0 [CholesterolContent] 45.8 [SodiumContent] 307.6 [CarbohydrateContent] 37.6 [FiberContent] 4.2 [SugarContent] 6.4 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat stovetop or outdoor grill to medium high heat. In a medium bowl, whisk to combine yogurt, milk and ranch seasoning mix; set aside. In a medium bowl, stir to combine parmesan cheese, crushed doritos and chili powder; set aside.", "Brush corn with melted butter, then grill until lightly charred, about 2-3 minutes per side. Remove corn from grill and brush kernels on all sides with the yogurt. Sprinkle over cheese and dorito mixture to coat and then drizzle over more yogurt sauce. Top corn with chives, a pinch of cayenne pepper and squeeze over lime." ]
[Name] BLT Shells [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-04-25T17:42:00Z [Description] Make and share this BLT Shells 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/53/86/40/xX0w2G4ST8Kdl4im3p6Y_0S9A1487.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/40/ayRj4mE8Rie0PVAlcpg5_0S9A1480.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/40/mvWdpZ8vSlOY5GmxaX8r_0S9A1513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/40/3mzsfZsS1un6uRvcV4Ty_IMG_6061.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/40/5Mphkk6hRHqlOE12SRt6_IMG_6067.jpg"] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1", "3", "1", "4", "15", "4", NA, NA] [RecipeIngredientParts] ["jumbo pasta shells", "mayonnaise", "buttermilk", "parsley", "cherry tomatoes", "lettuce", "bacon", "scallions", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.9 [FatContent] 15.1 [SaturatedFatContent] 5.0 [CholesterolContent] 22.2 [SodiumContent] 321.3 [CarbohydrateContent] 51.7 [FiberContent] 4.1 [SugarContent] 7.4 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside. To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside. In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad. To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.
[Name] BLT Baked Brie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-25T17:48:00Z [Description] You know that feeling when all you want is cheese, but you should eat salad? Have we got the recipe for you. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/b8KRVhfgSgKgynyZCggG_0S9A1467.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/bLsOX68oSGOFTcwLIovY_0S9A1471.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/ZzoPb0VARbyPCYCQMINQ_IMG_5964.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/U91RGvVWSaCU2zQDyiIm_0S9A1425.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/QhuzH9DzQ0e4lknWUs1m_IMG_5951.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/uhXQEs1zQGakOEMEdbPT_IMG_5957.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/41/j6hvpa7pQLyXBfWCVF2H_IMG_5959.jpg"] [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "3/4", "6", "1/2", "1", "2", "2", "2", "3", "8", "3"] [RecipeIngredientParts] ["olive oil", "sugar", "tomatoes", "garlic cloves", "basil", "romaine lettuce", "bacon", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.8 [FatContent] 16.5 [SaturatedFatContent] 3.4 [CholesterolContent] 7.2 [SodiumContent] 485.6 [CarbohydrateContent] 47.3 [FiberContent] 3.0 [SugarContent] 10.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Using a pointed serrated knife or other sharp knife, cut the top of the bread off, using the Brie wheel as a guide for the size of the circle. Cut the top of the bread into rough cubes and place on a baking sheet. Pull more bread out of the center where the cheese wheel will be placed. Tear the bread into chunks and place on the baking sheet with the other cubes. Drizzle the cubed bread with 2 tablespoons olive oil and season with italian seasoning, salt and pepper. Toss to combine, then push to one side of the baking sheet, making room for the boule. Carefully cut the skin off the top of the cheese, then nestle the cheese in the center of the boule. Place the boule on the baking sheet with the cubed bread and bake until cubes are toasted and cheese is melted, about 15 minutes. In a small saucepan over medium heat, combine balsamic vinegar and sugar. Bring to a simmer and reduce by half to make a syrup. Remove from heat and let cool slightly. In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, garlic, basil, salt and pepper. To finish, top the melted cheese with shredded lettuce. Use a slotted spoon and top the lettuce with the tomato mixture, then top with the chopped bacon. Drizzle over the balsamic reduction and sprinkle over scallions for garnish.
[Name] Sheet Pan Breakfast Fried Rice [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2019-04-25T17:52:00Z [Description] Make and share this Sheet Pan Breakfast Fried Rice 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/53/86/42/02IN1keQL6H6lsj5J13O_0S9A1697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/WuQ3b9W1RJSvyatpKvrG_DSCN3326.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/huZz2lDQqqwG705WjB6A_0S9A1705.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/TYhaaCZ6QY2DcXgZJZEY_0S9A1729.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/eVtLOm0aTdecsaboTA5h_DSCN3327.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/VZ69Yl61S2SO0bn0J6Wq_IMG_5881.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/dQBQvAVRXuFtQKo5Q7e2_IMG_5879.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/6HU8506jRK6i56hkirNw_IMG_5875.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/JAO786SSUWVt8SEbr2aw_IMG_5876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/VFO51FYRp6NAe7HDy2yL_IMG_5872.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/42/VcEzentgTyucyyCaxszV_IMG_5873.jpg"] [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "6", "8", "10", "1", "4", "3", "1", "1 1/2", "6", NA] [RecipeIngredientParts] ["bacon", "garlic cloves", "cooked jasmine rice", "red bell pepper", "scallions", "soy sauce", "colby-monterey jack cheese", "eggs", "sriracha sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 640.9 [FatContent] 33.4 [SaturatedFatContent] 13.1 [CholesterolContent] 236.8 [SodiumContent] 1092.1 [CarbohydrateContent] 58.7 [FiberContent] 4.8 [SugarContent] 1.9 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes. Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes. Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes. Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.
[Name] Caramel & Cobbler Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2019-04-25T18:55:00Z [Description] Make and share this Caramel & Cobbler Ice Cream Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/43/xS9B2OPkTl1mh2EVjfUX_IMG_6243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/43/LpDc2niqT2elx4XV3K9F_IMG_6241.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Fruit", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "8", "1 1/2", "3", "1/3", "1", "1", "1", "1 1/2", NA, "1/3", "2", "5", "1 -2", "1/4"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "unsalted butter", "granulated sugar", "eggs", "sour cream", "vanilla extract", "vanilla ice cream", "butter", "confectioners' sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12075.0 [FatContent] 643.5 [SaturatedFatContent] 383.5 [CholesterolContent] 2169.9 [SodiumContent] 10251.9 [CarbohydrateContent] 1512.4 [FiberContent] 19.4 [SugarContent] 1103.4 [ProteinContent] 107.8 [RecipeServings] nan [RecipeYield] 1 9-inch round cake [RecipeInstructions] Equipment: 2 9-inch round cake pans. 9-inch springform pan. stand mixer and paddle attachment. Directions: Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans with nonstick spray, line the bottom with parchment rounds and spray the rounds. Spray the bottom and sides of a 9-inch springform pan with baking spray, line the bottom with a parchment round. In a large bowl, whisk to combine flour, baking soda and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add eggs, once at a time, until completely combined. Reduce speed to low and stir in the flour mixture. Stir in the sour cream, vanilla extract and peaches until just combined. Pour the cake batter into the two prepared pans and smooth to make even. Bake for 25-28 minutes until cakes are cooked through, then transfer to a wire rack to cool. Invert to remove cakes and peel off the parchment rounds. Place biscuit dough on a parchment lined baking sheet and sprinkle 1 tablespoon sugar over the tops. Bake according to package directions until golden, about 13-16 minutes. Transfer to a wire rack and let cool. Place the vanilla ice cream in a large mixing bowl and fold in 6 ounces Peach Preserves until well combined. Return to freezer until ready to use. Alternatively, use store bought peach ice cream. To assemble the cake, place a layer of cake in the bottom of the prepared springform pan. Top with 10 ounces Peach Preserves and crumble over 3 biscuits. Spread ice cream over and smooth into an even layer. Top with another layer of 10 ounces peach preserves, then 3 crumbled biscuits, then another 10 ounces Peach Preserves. Cover with the second cake layer and freeze for at least 3 hours. To make the buttercream icing, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce speed to low and slowly add the sugar. Beat until smooth then beat in the milk. Remove from mixer and fold in the orange food coloring to make the icing peach colored. Working quickly so that the buttercream does not harden, frost the cake completely with the icing. Crumble over the remaining 2 biscuits, drizzle caramel sauce all over the cake and slice to serve.
[Name] Jalapeño Popper Corn Nuggets [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-04-25T19:02:00Z [Description] Make and share this Jalapeño Popper Corn Nuggets 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/53/86/44/HcnDHGXdQdKnszXTl3lQ_0S9A1907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/44/C3XDKcATSgS0KjJSgXNo_0S9A1920.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/44/GsT5u6L3RWCYo35Rnmst_0S9A1933.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/44/LCsnBEjUS1qj7Uo5SFDQ_IMG_6042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/44/HdYkSnEsQFaaBlTOTxb3_IMG_6045.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/44/F22StNnNSyGmyR7i6x4n_IMG_6050.jpg"] [RecipeCategory] Cheese [Keywords] ["Corn", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1/4", "1", "1/4", "1", "1/2", "2 1/2", "2", "1/2", "2", NA, NA, "1/2", "1/2", "2", "1", "2", "1/4", NA, NA] [RecipeIngredientParts] ["corn", "garlic clove", "scallions", "red onion", "sharp cheddar cheese", "sour cream", "egg", "panko breadcrumbs", "chili powder", "olive oil", "sour cream", "chives", "kosher salt", "ground black pepper", "water", "limes", "cilantro", "honey", "olive oil", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.3 [FatContent] 10.5 [SaturatedFatContent] 3.6 [CholesterolContent] 24.6 [SodiumContent] 90.5 [CarbohydrateContent] 11.3 [FiberContent] 1.5 [SugarContent] 3.2 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 16 poppers [RecipeInstructions] Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil. Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden. To make the green goddess sauce: Place all ingredients in a blender and process until smooth. Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.
[Name] BLT Pizza Puffs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2019-04-25T19:12:00Z [Description] Somewhere between a puff pastry tart and a personal pizza you'll find these cheesy, puffy bites of bacon-y magic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/GW00Q37nRrqIfvFMO78X_0S9A1536.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/rqLUSFqkRVSr2ZohyWLK_0S9A1525.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/gKzQZYitTl6uQMi3VWDx_0S9A1542.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/tsOzvA74Tg6oi582PNbL_IMG_5993.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/ITZw6akERvS8FIED2TNw_IMG_5995.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/Kqf1UJA8QOmCql6bAx25_IMG_5966.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/4stIRry4RpGQGhAgZCbQ_IMG_5985.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/w98EnJrESQCnomLhEIgg_IMG_5986.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/HFlhTYB0TryepquSlTO9_IMG_5988.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/45/7x77JWLQ2qoBzigRbKce_IMG_5989.jpg"] [RecipeCategory] Dessert [Keywords] ["Pork", "Cheese", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "1/2", "8", "3 -4", "2", "1/3", "2", NA, NA] [RecipeIngredientParts] ["puff pastry", "mozzarella cheese", "bacon", "romaine lettuce", "chives", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.4 [FatContent] 27.2 [SaturatedFatContent] 7.2 [CholesterolContent] 35.0 [SodiumContent] 330.1 [CarbohydrateContent] 22.4 [FiberContent] 1.5 [SugarContent] 2.0 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese, then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese, then a slice of tomato. Season with salt and pepper. Fold in 2 corners of the rectangles towards the center. The corners should not touch, but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes. Bake the puffs until golden and cheese is melted, about 15-20 minutes. To serve, top with shredded lettuce, chopped tomato, chopped bacon and a drizzle of ranch dressing.
[Name] Pineapple & Sausage Fried Rice [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-25T19:34:00Z [Description] Rice and Chinese sausage are used to create a crunch-tastic fried rice with plenty of zing from the fresh pineapple! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/46/LXvz4Ub4QcqVDJIEyxYp_IMG_5911.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/46/VWZ4iKpQ26umDh2834mg_IMG_5909.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/46/bUUaQV7GTmWpY4lkPoq0_IMG_5910.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/46/XCcVV10QemHTKfevnFqg_IMG_5908.jpg" ] [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "2", "2 1/2", "3", "3", "2", "4", "1", "1", "3", "2", NA, NA] [RecipeIngredientParts] ["pineapple", "low sodium soy sauce", "hoisin sauce", "garlic cloves", "scallions", "red bell pepper", "medium grain rice", "eggs", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 833.2 [FatContent] 14.8 [SaturatedFatContent] 2.5 [CholesterolContent] 93.2 [SodiumContent] 731.4 [CarbohydrateContent] 158.5 [FiberContent] 7.8 [SugarContent] 26.5 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Use a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter. In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon. Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon. Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine. Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan. Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.
[Name] Beef & Broccoli Fried Rice Ring [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-04-25T19:45:00Z [Description] Beef and broccoli was upgraded into a party-ready main. The best part? You don't have to worry about making rice the day of your gathering, this is best made with cooled rice! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/OECQD23HSRq6YAAg8ycv_IMG_5929.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/SQuI1wy4SRKKM3bAcWik_IMG_5927.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/pvEXU9n9SZzPkXtNqRNQ_IMG_5921.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/rMmoGuDyRJCZEwsNqrRZ_IMG_5922.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/OfgwpqZRSZCtLaxWwV9a_IMG_5923.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/47/4yRFeyvCTg6YoLA4lTcs_IMG_5926.jpg"] [RecipeCategory] Rice [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "1", "1 1/2", "1", "3", "6", "1/4", "2", "3", "4", NA, NA, "2", "1 1/2", "1/2", "1", "2", "3/4", "2", "1", "4", "1 -2"] [RecipeIngredientParts] ["canola oil", "red onion", "red bell peppers", "garlic cloves", "medium grain rice", "soy sauce", "eggs", "scallions", "kosher salt", "ground black pepper", "cornstarch", "water", "low sodium soy sauce", "dark brown sugar", "boneless round steak", "canola oil", "yellow onion", "broccoli florets", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1456.5 [FatContent] 27.3 [SaturatedFatContent] 3.8 [CholesterolContent] 139.5 [SodiumContent] 2183.5 [CarbohydrateContent] 265.6 [FiberContent] 8.8 [SugarContent] 12.8 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F. Spray a bundt pan with nonstick cooking spray; set aside.", "To make the fried rice ring, heat 1 tablespoon oil in a large nonstick skillet or wok over medium high heat. Cook the red onions and bell pepper until softened and starting to caramelize, about 5 minutes. Stir in the peas, carrots and garlic and cook for another 2-3 minutes, stirring occasionally. Stir in the rice, soy sauce and sesame oil and cook until rice is starting to become toasted.", "Make a well in the pan in the center or on the side and pour in the eggs. Scramble the eggs, then stir into the rice mixture. Stir in the scallions and season with salt and pepper.", "Spoon the rice into the prepared bundt pan and press with the back of a spoon to pack down and make even. Bake until the edges are crisp, about 25-30 minutes. Remove from the oven and set bundt aside to cool slightly.", "To make Beef and Broccoli, in a medium bowl, whisk to combine 2 tablespoons cornstarch, water, soy sauce, sesame oil and light brown sugar. Set aside.", "In a medium bowl, stir to combine sliced steak with 2 tablespoons low sodium soy sauce and 2 teaspoons cornstarch. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium high heat. Cook steak, stirring occasionally, until browned and just cooked through, about 3-5 minutes. Remove from skillet and place in a bowl.", "Return wok or skillet to medium high heat and add remaining oil. Cook onions and broccoli until onions are softened and broccoli is tender crisp, about 5 minutes, then stir in beef. Pour in prepared water, soy sauce and cornstarch mixture. Bring to a simmer until thickened, about 1-2 minutes, then remove from heat.", "Unmold the fried rice ring onto a plate or platter and spoon the beef and broccoli into the center. Garnish with toasted sesame seeds.", "Equipment:", "https://www.amazon.com/gp/product/B0036C0PAO/." ]
[Name] Snickerdoodle Lemon Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-25T19:58:00Z [Description] Make and share this Snickerdoodle Lemon 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/53/86/48/A3YRQyEPTv2f6Urn75uM_0S9A2020.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/3StfLAY7TNV4nfZFfbTC_IMG_6270.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/P76sRPS0RlaMS3LVn6gu_0S9A1995.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/6X7mGrdsShelHdLEAi7q_0S9A2013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/tAm5OlQIQNr9nqXvycGV_IMG_6266.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/G2t3ZOSrTKvT6vAqZdl2_IMG_6267.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/dTljfedITnOXqaMHoroQ_IMG_6271.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/48/UplyE7IGQ628VgaaUssf_IMG_6268.JPG" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Lemon", "Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "1", "1/2", "1", NA, "2/3", "1", "1/2", "8", "2", "1", "2/3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "salt", "unsalted butter", "sugar", "vanilla extract", "all-purpose flour", "baking powder", "salt", "eggs", "sugar", "lemon zest", "lemon juice", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 7.5 [SaturatedFatContent] 4.3 [CholesterolContent] 65.9 [SodiumContent] 109.9 [CarbohydrateContent] 27.0 [FiberContent] 0.4 [SugarContent] 18.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 30 bars [RecipeInstructions] Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray, line with parchment paper, leaving overhang. Spray the parchment. To make the Snickerdoodle crust, in a medium bowl, whisk to combine the flour, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and well blended. Reduce the speed to low and add the flour mixture, stirring until just combined, then stir in the vanilla extract. Press the dough in an even layer into the prepared baking dish and refrigerate for 20 minutes. Dock the dough with a fork, then bake for about 20 minutes until the edges are starting to turn golden. Remove and let cool while you make the filling. To make the filling, in a small bowl, whisk to combine the flour, baking powder and salt. In a medium bowl, whisk to combine the eggs, sugar, lemon zest and lemon juice. Add the flour and whisk to combine. Pour the filling over the crust and bake until set, about 28-30 minutes. Transfer to a wire rack and let cool completely, then refrigerate until completely set, about 1 hour and up to overnight. Use the edges of the parchment paper to lift the lemon bars from the pan. Place 8-10 long wooden skewers randomly over the top and dust over confectioners sugar. Cut into 2-inch squares and serve.
[Name] Bacon & Egg Toast Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-04-25T20:08:00Z [Description] Make and share this Bacon & Egg Toast 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/53/86/49/LWJfbBiS82tt4dL3gIzV_IMG_6017.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/49/fILO5RKeTvqkQq5GmpXt_IMG_5999.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/49/4XuWx1BYTXSwfUY48MR9_IMG_6004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/49/BWMOeDBlQintLdo2Q62r_IMG_6008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/49/yI5y3QtPT1KsPBhfes6D_IMG_6012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/49/gN5NjA6RYujYdek3mFsQ_IMG_6015.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["28", "12", "12", "1/4", "1/4", "1/2", "1", "2"] [RecipeIngredientParts] ["bacon", "eggs", "parmesan cheese", "pesto sauce", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.7 [FatContent] 14.6 [SaturatedFatContent] 4.9 [CholesterolContent] 200.5 [SodiumContent] 466.2 [CarbohydrateContent] 13.5 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 12 toast cups [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay 16 slices bacon on prepared baking sheet and place in oven. Cook, turning once, until bacon is lightly crisped, about 12 minutes. Remove from oven and drain on a towel lined plate. Line the wells of the muffin tin with remaining 12 slices bacon, pressing the bacon around the sides of the wells. Gently fold the corners of each slice of bread together and place the bread into the tin. Press the bread against the sides to make a well. Bake for 15 minutes. Remove muffin tin from oven, place a slice of bacon in each piece of bread and break an egg on top. Sprinkle over about 1 teaspoon grated parmesan cheese and season with salt and pepper. Bake until eggs are set, about 13-15 minutes. To finish, top one row of toast cups with a dollop of pesto and a sprinkle of parmesan cheese. Top another row with roasted red pepper and a pinch chili flakes. Top the third row with reserved 4 strips bacon, roughly chopped, and a sprinkle of chives. Equipment: Baking sheet. 12-cup muffin tin.
[Name] Sausage-Stuffed Pretzel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-04-25T20:33:00Z [Description] Oktoberfest isn't complete without pretzels and bratwurst, so why not make a bratwurst-stuffed pretzel? Top it off with some Jägermeister sauce. Don't forget to serve it with a nice, cold beer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/50/qobeBphT4GLKNorF9ZJP_IMG_6041.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/50/0zrA7IjDRJelcftNrRdm_IMG_6035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/50/YRC2lfBCTh6sF121EKUN_IMG_6036.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/50/hEBhEiiAR4S8JMuM13US_IMG_6038.jpg" ] [RecipeCategory] Meat [Keywords] ["German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "8", "3/4", "13 7/8", "1", "2 -3", "1/2", "1/2", "1/3", "2"] [RecipeIngredientParts] ["baking soda", "sharp cheddar cheese", "egg", "sea salt", "mayonnaise", "mustard", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.5 [FatContent] 17.4 [SaturatedFatContent] 7.1 [CholesterolContent] 73.8 [SodiumContent] 6531.8 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 3.3 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 6 pretzels [RecipeInstructions] Preheat oven to 450 degrees F. Fill a large pot with 6 cups water and baking soda. Bring to a boil over medium high heat. Place a wire rack over a baking sheet and line a separate baking sheet with a silpat or spray with nonstick cooking spray. In a medium bowl, mix the bratwurst and cheddar cheese until combined; set aside. Unroll the pizza dough with the longest side parallel to the edge of the counter. Cut the dough into 6 equal strips. Spoon the bratwurst and cheese mixture down the center of the dough, then fold up the edges and pinch to close tightly. Roll each into a long rope, then knot into a pretzel shape, keeping space between the dough. Boil the pretzels for about 30 seconds, then use a large slotted spoon to remove them from the water and drain on the wire rack. Place the pretzels on the silpat, brush with egg and sprinkle over the salt. Bake the pretzels until dark and sausage is cooked through, about 13-15 minutes. To make the sauce, in a medium bowl, whisk to combine the mayonnaise, mustard, ketchup and Jagermeister. Dip the pretzels in the sauce to serve.
[Name] French Onion Mac & Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-04-25T20:39:00Z [Description] Make and share this French Onion Mac & Cheese 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/53/86/51/OZgfRvlHQiinFE9C4cQw_IMG_5942.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/51/x2OQBW0AQIK9YhWcgBA8_IMG_5935.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/51/ZpSmi3djTSaBoJrzTkNS_IMG_5936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/51/r0gOxUiyQimX0Kus5fjW_IMG_5937.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/51/MsKBhjLnS4GQPLrIXvdP_IMG_5939.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["European", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1/2", "5 1/2", "1", "2 1/2", "2", "2", "1", "1/4", "1 1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "sweet white onions", "thyme leaves", "flour", "dry sherry", "low sodium beef broth", "elbow macaroni", "gruyere cheese", "colby-monterey jack cheese", "mozzarella cheese", "sage", "parsley", "panko breadcrumbs", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 937.6 [FatContent] 44.7 [SaturatedFatContent] 26.1 [CholesterolContent] 132.9 [SodiumContent] 794.4 [CarbohydrateContent] 83.8 [FiberContent] 4.6 [SugarContent] 6.2 [ProteinContent] 45.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.", "Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.", "When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.", "Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.", "Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes." ]
[Name] Fettuccine W/ Dandelion Greens, Sun-Dried Tomatoes & Pancett [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-04-25T21:05:00Z [Description] The perfect combination of sweet, bitter, salty, and spicy! You can substitute any greens you like; just adjust the cooking time on them accordingly (a quick blanch for spinach or chard, whereas longer for kale, etc.) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "6", "1/4", "3", "2", NA, "1", NA] [RecipeIngredientParts] ["olive oil", "sun-dried tomatoes", "pancetta", "garlic cloves", "pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.2 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 72.4 [CarbohydrateContent] 89.7 [FiberContent] 4.4 [SugarContent] 5.4 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tTrim the greens, and coarsely chop. 2.\tBring a pasta pot of salted water to a boil, drop the greens in, and cook until tender. 3.\tUse a slotted spoon to remove the greens from the water and drain well. 4.\tIn a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown. 5.\tAdd the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat. 6.\tSeason with salt and pepper to taste. 7.\tBring the pasta water to a boil again, and cook the pasta until it is \"al dente\". 8.\tReserve a small cup of the pasta water, then drain well. 9.\tReturn the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix. 10.\tAdd a little of the pasta water to moisten and toss well. 11.\tServe in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.
[Name] Pesto Cream Sauce [AuthorId] 2002456741 [AuthorName] Sarah B. [CookTime] PT12M [PrepTime] PT2M [TotalTime] PT14M [DatePublished] 2019-04-26T09:09:00Z [Description] This pesto cream sauce can have chicken added to it for a heartier meal or be made as is and is great served at a potluck or bbq cold or warm. Warm is best though. It would be awesome served with grilled chicken or vegetables. Omit the chicken and use vegetable broth paste to make this vegetarian. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 -2", "1", "3", "3"] [RecipeIngredientParts] ["pasta", "extra virgin olive oil", "onion", "garlic clove", "chicken breast", "pesto sauce", "heavy whipping cream", "chicken", "bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1080.7 [FatContent] 71.2 [SaturatedFatContent] 41.9 [CholesterolContent] 244.5 [SodiumContent] 76.0 [CarbohydrateContent] 92.9 [FiberContent] 4.1 [SugarContent] 4.4 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill your pasta pot (pan A] with water according to box instructions, salt your water and put it on to boil. Dice the onion and mince the garlic. In a separate pan (pan B], saute onion until soft and translucent but not browned. Add garlic to pan B and stir to mix. Add chicken to pan B and stir until cooked if using. Add pasta to pasta pot (pan A] when it boils. Add pesto and cream to pan B. Add bouillon to pan B. Simmer sauce in pan B until pasta is ready. When pasta is cooked al dente, drain pasta in a colander andd add it to pan B. Stir and simmer for a few minutes. Taste to see if it needs more salt or bouillon.
[Name] Campfire Pizza Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-04-26T11:15:00Z [Description] Want the craveable flavors of delivery pizza, but you're stuck in the middle of the woods? These pizza rolls can be made in a cast iron skillet, either on the stove or over a campfire. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["15", "2", "1", "3", "6", "3", "1/4", "2", "2"] [RecipeIngredientParts] ["flour tortillas", "olive oil", "mozzarella cheese", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.9 [FatContent] 14.8 [SaturatedFatContent] 5.8 [CholesterolContent] 31.4 [SodiumContent] 578.0 [CarbohydrateContent] 17.7 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 15-16 rolls [RecipeInstructions] Preheat oven to 400 degrees F. Place tortillas on a work surface and brush lightly with olive oil. Turn the tortillas over. Spoon about 1 1/2 tablespoons pizza sauce into the center of each tortilla and use a spoon to spread into a circle, leaving a border of about 1 inch. Top the sauce with 1-2 tablespoons mozzarella then place 4 slices pepperoni in a row across the middle. The edges of the pepperoni can touch the edges of the tortilla. Top the pepperoni with spinach, a sprinkle of parmesan cheese and Italian seasoning. Starting from the bottom of the tortilla, roll into a tight cylinder. Arrange the tortilla rolls in a circle in a 12-inch cast iron skillet with the rolls meeting at a point in the center. There should be a 1 1/2-2-inch space in the center. Bake the pizza rolls until golden and crisp, about 20 minutes. Remove from oven and fill the center space with remaining 1/2 cup pizza sauce. Sprinkle 1/2 cup mozzarella over the rolls and return to the oven for another 5 minutes until cheese is melted and sauce is hot. Garnish rolls with 2 tablespoons parmesan cheese and chopped parsley. Serve in the skillet.
[Name] Fruity Sangria Jello Shots [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2019-04-26T11:24:00Z [Description] These orange wedge Jello shots have the flavors and textures of summery Spanish sangria, and are guaranteed to surprise and delight your friends. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/Uj0UjTvDQC0ZCBK5ZutQ_0S9A1594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/MJDw7tsMRCaUNiyI9YvB_IMG_6233.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/6hVi3N8vTzqsSA2uMTJa_0S9A1571.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/OisTLTrR8GrpU92mnhGq_0S9A1589.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/ettrcNn8TzefMfJJgrnY_IMG_6226.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/55/rPa2DGeCT3mFDkzSHN0E_IMG_6227.jpg"] [RecipeCategory] Jellies [Keywords] ["Oranges", "Citrus", "Fruit"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "3/4", "3/4", "1", "2", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["oranges", "raspberries", "strawberry", "pineapple", "sugar", "boiling water", "cold water", "red wine", "triple sec"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 68.5 [CarbohydrateContent] 25.4 [FiberContent] 2.3 [SugarContent] 21.8 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 12 shots [RecipeInstructions] Use a small knife and cut around the edge of the oranges to loosen the fruit from the rind. Use a spoon and scoop the fruit out of the halves, reserving the juices. Place the orange halves, cut side up, in a 12-cup muffin tin. This will keep the oranges even when you fill with jello. In a medium bowl, toss to combine raspberries, strawberries, peaches, pineapple and sugar. Place the black cherry jello in a medium bowl and pour over the boiling water. Whisk to dissolve the jello, about 2 minutes. Stir in 1/2 cup reserved orange juice, 1/4 cup cold water, red wine and triple sec. Spoon about 2 tablespoons of the marinated fruit into each of the orange halves, then pour in the jello mixture to the top of the orange. Transfer to the refrigerator until jello is set, about 6-8 hours and up to overnight. To serve, slice the oranges in half through the stem.
[Name] Tie-Dye Lemon Drop Jello Shots [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2019-04-26T11:35:00Z [Description] Layering lemonade and pink lemonade in your Jello shots leads to both an exciting flavor profile and a cool visual presentation. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/wohuCRydRee9MaBS0cyv_0S9A2297.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/NZhuaz3eSfSZSHzTLRtT_IMG_6262.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/YLU2L0METtWebnj49FbQ_0S9A2278.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/yq1R1OQCSDSNmLH7FmhA_0S9A2267.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/QVUjN9qZTUuqujanajtn_IMG_6259.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/56/hedjgoWCQmmhNBMRYZ10_IMG_6260.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/W6SpeiFqQpS2ZYc5PtR4_IMG_6260.jpg"] [RecipeCategory] Jellies [Keywords] ["Beverages", "Lemon", "Citrus", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", "1/3", "2", "2", "1/2", "3", "1/3", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "cold water", "gelatin", "lemon juice", "vodka", "cold water", "gelatin", "vodka", "sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 21.7 [FiberContent] 0.2 [SugarContent] 20.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 15 shots [RecipeInstructions] ["For the Lemonade Drop:", "Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium high heat and cook until sugar is dissolved and liquid is clear, about 3-5 minutes. Keep hot.", "Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit for about 5 minutes, then whisk in the hot sugar and water mixture until smooth. Stir in the lemon juice, vodka and yellow food coloring. Transfer to a measuring cup or vessel with a spout.", "For the Pink Lemonade Drop:", "Place pink lemonade in a medium saucepan and bring to a simmer. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit about 5 minutes, then whisk in the hot pink lemonade until smooth. Stir in the vodka and pink food coloring. Transfer to a measuring cup or vessel with a spout.", "Place 20-24 2-ounce clear shot cups on a tray and fill each half way with the Lemonade Drop. Place in the refrigerator until mostly set, about 1 1/2 hours. Do not refrigerate the pink lemonade drop mixture.", "When the lemonade drop is set, fill the glasses almost to the rim with the pink lemonade drop. Use a thick wooden skewer or small spoon to cut through the set lemon jello, mixing to make a tie dye pattern. Return to the refrigerator until set, about 3-4 hours.", "Place 1/2 cup sugar in a strainer set over a bowl. Add the yellow food coloring and use a spoon or rubber spatula to mix into the sugar as it falls through the strainer. Mix the sugar in the bowl until it turns yellow.", "Dip the rind of the lemons in the sugar and place the lemon wedges on the edge of the cups to serve." ]
[Name] Tater Tot Ranch Sausage Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-26T11:44:00Z [Description] With a base of crispy tater tots and a stuffing of cheesy sausage, these cups are great for breakfast and parties. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/57/EatLHA5OQTW48h1dB58I_0S9A1952.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/57/iNy0NVRMQyKitAS9SHA4_0S9A1963.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/57/2N4WZARqTa2bogY1lqpQ_0S9A1947.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/57/7tz9FTXxRuqhlHgfgPzH_IMG_6103.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/U3sA2vWT2q62N0VO93VJ_IMG_6105.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["60", "2", "1/3", "1/2", "1", "2", "1", "1/4", "1/2", "3", "1", NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "colby cheese", "parmesan cheese", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 22.1 [SaturatedFatContent] 10.9 [CholesterolContent] 56.1 [SodiumContent] 759.5 [CarbohydrateContent] 3.4 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Preheat oven to 400 degrees F. Spray a 12-well muffin tin with nonstick cooking spray. Place 5 tater tots in each well and bake for 20 minutes until tater tots are soft. Remove from oven and use the bottom of a shot glass or your fingers to press the tater tots flat on the bottom and up the sides of each well. Bake until golden and crisp, about 15 minutes. In a large bowl, stir to combine the sausage, Colby cheese, cheddar cheese, parmesan cheese, roasted red bell peppers, mayonnaise, sour cream, ranch seasoning and chopped scallion whites. Spoon the mixture into the tater tot cups, then return to the oven and bake until cheese is melted, about 6-8 minutes. Remove the cups from the muffin tin and top each with a sprinkle of scallion greens and pinch chili flakes.
[Name] Artichoke Dip Breakfast Sandwiches [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-04-26T11:51:00Z [Description] Ham, rich and creamy artichoke dip, and sweet Hawaiian rolls come together to make epic breakfast sandwiches. Bake them together in a casserole dish to feed a crowd easily. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/58/lK4CLygzQHKfb8IEQbXx_0S9A1859.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/58/zjNR281SRfmTHG0qTKzP_0S9A1850.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/58/hheBoG7FTQKRXALQb9TK_0S9A1897.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0ccsM0VXThSXH3nsrYXJ_IMG_6076.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1", "6", "1/3", "1", "10", "1", "15", "1 3/4", "15", "3", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "cream cheese", "sour cream", "parmesan cheese", "frozen spinach", "artichoke hearts", "mozzarella cheese", "ham", "butter", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.2 [FatContent] 18.2 [SaturatedFatContent] 9.1 [CholesterolContent] 189.5 [SodiumContent] 474.8 [CarbohydrateContent] 19.3 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 15 sandwiches [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment. In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside. In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper. Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter. Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.
[Name] Corn Dog Nachos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-04-26T12:01:00Z [Description] Take that classic battered and fried hot dog on a stick, put it in a dish and add Mexican toppings and plenty of cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/59/bk7sRR2cQJGSzluGtfaJ_0S9A1989.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/59/iA0brJOaSfCs4eAQnUX8_0S9A1976.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/59/dqF5c2XUSVKNAPgDIdnW_0S9A1981.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/59/UCq01dkIS02a7HT7ZTj5_IMG_6235.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2h0GsMThSqC1fviIIei2_IMG_6240.jpg"] [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/2", "32", "2", "1", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "flour", "milk", "chili powder", "corn", "olive oil", "Italian sausage", "pico de gallo", "sour cream", "cilantro leaf", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.0 [FatContent] 48.5 [SaturatedFatContent] 23.5 [CholesterolContent] 123.1 [SodiumContent] 1393.0 [CarbohydrateContent] 34.6 [FiberContent] 3.2 [SugarContent] 9.4 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Stir in the flour until completely combined, then slowly whisk in the milk until smooth. Bring to a simmer and cook until starting to thicken, about 3-4 minutes. Slowly whisk in 8 ounces of shredded cheese until completely melted. Season with chili powder, granulated garlic, salt and pepper. Keep warm over low heat. Spread the mini corn dogs in an even layer on a baking sheet and bake for 15-18 minutes, flipping once. In a large skillet, heat olive oil over medium heat. Brown sausage, breaking into pieces, until golden and cooked through, about 5-8 minutes. Remove corn dogs from the oven and top with 4 ounces shredded cheese, then spoon over cooked sausage. Top with another 4 ounces of cheese and return to the oven to bake until cheeses are melted, about 10 minutes. Remove from oven and top with pico de gallo, jalapeno slices, sour cream and cilantro leaves.
[Name] Everything Chicken Alfredo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-26T12:07:00Z [Description] Make and share this Everything Chicken Alfredo 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/53/86/60/jVloMNReSjIU3dzfmDA7_0S9A1773.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/60/DqsOhBUHTwiX9oAqQxvM_0S9A1780.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/60/SqECodIXS3KOSHkqpzuJ_0S9A1800.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/60/KkoYDygyT4accWK2cqJ7_IMG_6171.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/60/jUky4sLgRO5NodxNMzQv_IMG_6175.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/60/ICnOjjwjRhCtmfQSR5Z0_IMG_6176.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/I17IEiSBS6KW6LBH8Frq_IMG_6171.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "3", "3", "2", "1", "2", "1/2", "6", "12", "4", NA] [RecipeIngredientParts] ["sesame seeds", "black sesame seeds", "poppy seeds", "dried garlic flakes", "kosher salt", "unsalted butter", "garlic cloves", "heavy cream", "chicken", "parmesan cheese", "cream cheese", "broccoli florets", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1310.7 [FatContent] 94.0 [SaturatedFatContent] 49.5 [CholesterolContent] 400.7 [SodiumContent] 1654.8 [CarbohydrateContent] 73.1 [FiberContent] 3.6 [SugarContent] 3.8 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["To make Everything Bagel seasoning, in a medium bowl, stir to combine toasted sesame seeds, poppy seeds, onion flakes, garlic flakes and salt.", "In a large skillet over medium heat, melt butter. Stir in the garlic and cook until fragrant, about 1 minute, then stir in the heavy cream. Bring to a simmer and stir in the chicken and 2 teaspoons everything bagel seasoning. Simmer for about 6-8 minutes until chicken is just cooked through, then stir in 1/2 cup grated parmesan cheese.", "Continue to cook at a simmer for 3-4 minutes, then stir in the cream cheese, fettuccini and broccoli. Stir to coat and top pasta with 1 tablespoon Everything Bagel Seasoning, 1/4 cup grated parmesan cheese, salt and pepper." ]
[Name] Neapolitan Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2019-04-26T12:11:00Z [Description] Cheesecake with a three-layer Neapolitan ice cream twist? Yes please. Add sprinkles and Maraschino cherries to make this treat even more festive. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/zT7x1tZROWjuOQj6he75_0S9A2058.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/YOmwurGLSoKR2vkhFVvN_0S9A2033.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/CcJTARcDTmyoGgUE569H_0S9A2022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/Zkj6TWB7SSCMjFXzUmEz_IMG_6245.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/1fOT1aZvQJK8LbL0SLBt_IMG_6252.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/Yl4bLvWRcuPW2jBz15PV_IMG_6256.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/61/ChjzOan3QzqMaewMuT5d_IMG_6258.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/gSfg04QXqvvS29N6v7LQ_IMG_6256.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "4", "4", "1", "4", "2", "3", "2", "3", "1", "1", "3", "8 -10", "1/4"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "sugar", "eggs", "vanilla extract", "cocoa powder", "white chocolate", "strawberry", "Cool Whip", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1057.6 [FatContent] 84.7 [SaturatedFatContent] 50.9 [CholesterolContent] 313.9 [SodiumContent] 561.5 [CarbohydrateContent] 67.0 [FiberContent] 3.7 [SugarContent] 59.4 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Coat an 8-inch springform pan with cooking spray, line the bottom with parchment, then spray the parchment. In a medium bowl, stir to combine cookie crumbs and butter. Press into prepared springform pan in an even layer and bake for 8-10 minutes. Let cool. Adjust oven temperature to 325 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and 1 cup sugar until well combined. Beat in the eggs, one at a time, then add the vanilla extract. Divide the batter evenly into 3 bowls. Add the melted semi sweet chocolate and cocoa powder into one bowl, combining well, and pour into the prepared springform pan. Smooth to make even. Add the melted white chocolate into the second bowl, combining well, then pour over the chocolate layer. Smooth to make even. Add chopped strawberries and 1 drop red food coloring into the last bowl, combining well, and top the white layer, smoothing to make even. Bake the cheesecake until nearly set, about 55-60 minutes. Turn off oven and let cheesecake sit for an hour, then cool to room temperature. Refrigerate for an additional 4 hours and up to overnight before slicing. To decorate, place 1 cup Cool Whip in a piping bag fitted with a large star tip. Top the cheesecake with remaining 2 cups Cool Whip, swirling to decorate. Pipe stars around the edge of the cake and top each with a cherry. Top center of cake with sprinkles. Sprinkles: https://www.amazon.com/dp/B077ZCW9P7/.
[Name] Strawberry Pretzel Jello Shots [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-04-26T12:17:00Z [Description] A cross between a dessert bar and a Jello shot, these treats are the perfect blend of fruity-sweet and crunchy-salty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/62/5qYR1N8DQoGi1A5f1Hhr_IMG_6249.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/62/C4pDquAkQPaoJqTGUrEl_IMG_6246.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/62/HA27LipCQnirowNymTtM_IMG_6248.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0FxB8jXGQGuM2sZtp0nh_IMG_6248.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Gelatin", "Dessert", "Cookie & Brownie", "Strawberry", "Berries", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/3", "12", "8", "1 1/2", "2", "16", "2", "1", "3/4", "1", NA] [RecipeIngredientParts] ["sugar", "unsalted butter", "cream cheese", "Cool Whip Topping", "strawberry Jell-O gelatin dessert", "strawberries", "boiling water", "cold water", "vodka", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.1 [FatContent] 15.1 [SaturatedFatContent] 8.8 [CholesterolContent] 43.1 [SodiumContent] 544.4 [CarbohydrateContent] 41.3 [FiberContent] 1.6 [SugarContent] 13.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 20-24 shots [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9x11-inch glass baking dish with cooking spray. In a large bowl, combine pretzel crumbs, 1/3 cup sugar and melted butter. Press into baking dish in an even layer. Bake until slightly firm, about 12-15 minutes. Set on a wire rack to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and fluffy, about 2 minutes. Remove from the stand and fold in 1 1/2 cups Cool Whip topping. Spread in an even layer over the pretzel crust and refrigerate. Place Jello in a medium bowl and pour over boiling water. Whisk until jello has dissolved, about 2 minutes. Stir in the cold water and vodka. Let cool to room temperature, then pour over the cream cheese layer. Add the sliced strawberries on top. Refrigerate until jello is set, about 6-8 hours. Cut into 1-inch squares. Place remaining 1 cup Cool Whip is a pastry bag fitted with a large star tip. Pipe dollops on the squares and top with chopped strawberries.
[Name] Sheet Pan Shrimp Scampi [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2019-04-26T12:24:00Z [Description] Pasta in a sheet pan may sound too good to be true, but with this shrimp scampi recipe it's far from it. Rethink the possibilities of your kitchen with this great weeknight dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/2mJapphfSK6nhriwZdA7_0S9A1745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/QrQ7kAQQzyJBGSvqu6zd_IMG_6197.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/NzrkAxntR9K2uSrFf68y_0S9A1731.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/s4LOVJHbTlmFPuJrOy57_0S9A1765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/XIvg5gWLT5CRkfXfCXFj_IMG_6191.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/ADcLu0PWQ0WmIbK1ZBlY_IMG_6194.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/63/I0ewQkSIStqhHjKB7VRY_IMG_6187.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/tS7h0t1mTQC9dlzPultw_IMG_6197.jpg" ] [RecipeCategory] One Dish Meal [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2 1/4", "1/2", "4", "1 1/2", "6", "2", "1", "1/4", "2 -3", NA, NA] [RecipeIngredientParts] ["orzo pasta", "water", "white wine", "unsalted butter", "medium shrimp", "garlic cloves", "olive oil", "lemon", "parmesan cheese", "parsley", "kosher salt", "ground black pepper"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 656.8 [FatContent] 23.1 [SaturatedFatContent] 9.8 [CholesterolContent] 250.9 [SodiumContent] 1075.1 [CarbohydrateContent] 68.3 [FiberContent] 3.2 [SugarContent] 3.0 [ProteinContent] 37.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450 degrees F. Place orzo on a sheet pan with the water, 1/2 cup white wine, 2 tablespoons cubed butter, salt and pepper. Bake for 10-12 minutes until the pasta is al dente.", "In a medium bowl, toss to combine the shrimp, garlic, olive oil, 1 tablespoons white wine, salt and pepper.", "Remove the sheet pan from the oven and top with the lemon rounds, shrimp and remaining 2 tablespoons of cubed butter. Bake for another 6-8 minutes until shrimp are cooked through.", "Remove the sheet pan from the oven and top the shrimp and orzo with the juice of a lemon, parmesan and parsley. Season to taste with salt and pepper." ]
[Name] Sheet Pan Bacon & Cheddar Frittata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-04-26T12:33:00Z [Description] This family-sized fritatta is jam-packed with all of your favorite breakfast ingredients, but that doesn't mean you can't eat it for any meal of the day! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/Ps7TgWQ3mkIj26oM7UAz_0S9A1828.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/eP4Pw7FjSLOFqYgW0a0g_0S9A1813.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/1vP7C7LR4GruIzOQl71h_0S9A1834.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/fA5ctdnQ4ivbCtM4fJqg_IMG_6220.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/5fDvauJToKgJmJDHbTKf_IMG_6222.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/fBNsNwxORKWOfewAwgMF_IMG_6224.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/64/gGZgUJSMTam3oQOxyulB_IMG_6219.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/3lgJ1lPqSQinATfZrH5z_IMG_6224.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "6", "1/3", "2", "24", "1/3", "3", "1/4", NA, NA, NA] [RecipeIngredientParts] ["bacon", "hash brown potatoes", "parmesan cheese", "cheddar cheese", "eggs", "milk", "fresh spinach", "scallion", "cayenne pepper sauce", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 828.7 [FatContent] 55.9 [SaturatedFatContent] 19.1 [CholesterolContent] 616.8 [SodiumContent] 1161.8 [CarbohydrateContent] 44.0 [FiberContent] 4.1 [SugarContent] 2.6 [ProteinContent] 35.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.", "Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.", "In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.", "Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.", "In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.", "Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve." ]
[Name] Taquito Casserole [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-04-26T14:36:00Z [Description] A yummy taquito casserole that can be made in the oven or a crock pot.  Perfect for a potluck.  You can make this as spicy or mild as you like.  Great with beef or chicken taquitos.  Nice comfort food! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/65/fGkU546YSCO2VvQ9r4yh_2AF7E78B-1091-4596-A53B-895B2BBC1C29.jpeg" [RecipeCategory] Potluck [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "24"] [RecipeIngredientParts] ["sour cream", "rotel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.3 [FatContent] 36.4 [SaturatedFatContent] 15.2 [CholesterolContent] 47.8 [SodiumContent] 1352.6 [CarbohydrateContent] 62.1 [FiberContent] 3.9 [SugarContent] 4.1 [ProteinContent] 14.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 375. Layer baking dish with your favorite frozen taquitos (beef or chicken]. In a large mixing bowl, combine soups, sour cream and Rotel (tomatoes and green chilis]. Pour over taquitos. Top with shredded cheese. Bake for 35 minutes or until heated through. Enjoy!
[Name] Hainanese Chicken With Rice [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT1H15M [TotalTime] PT1H45M [DatePublished] 2019-04-26T16:29:00Z [Description] Wonderful recipe from Mark Bittman, who writes: "While this is the most basic version of Hainanese chicken, the best one is the provenance of devotees, who save the stock they don’t need for the rice, freeze it, and use it as a starting point for the next time they cook chicken this way. If you do this repeatedly, the stock will become stronger and stronger, as will the flavors of both chicken and rice. If you do this hundreds of times, the way restaurants do, the flavors will be quite intense. But even if you do it once, the dish is a total winner." The cooking/resting process requires some time, but it's well worth the effort! [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "3 -4", "1", "3", "1/2", "3", "2", "1/2", "2", "2", NA, "2"] [RecipeIngredientParts] ["chicken", "garlic cloves", "garlic", "fresh ginger", "shallots", "long-grain rice", "scallion", "cucumbers", "tomatoes", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1422.0 [FatContent] 86.0 [SaturatedFatContent] 20.4 [CholesterolContent] 255.2 [SodiumContent] 253.4 [CarbohydrateContent] 86.5 [FiberContent] 3.1 [SugarContent] 4.6 [ProteinContent] 72.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tBring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through. 2.\tRemove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste. 3.\tMake a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt. 4.\tShred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
[Name] Chicken Fajita Pie [AuthorId] 2002459195 [AuthorName] Scottie T. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-04-27T12:59:00Z [Description] Make and share this Chicken Fajita Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "black beans", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.2 [FatContent] 31.5 [SaturatedFatContent] 14.8 [CholesterolContent] 100.3 [SodiumContent] 766.0 [CarbohydrateContent] 24.9 [FiberContent] 4.3 [SugarContent] 3.4 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 350. Cook chicken according to package direstions. Remove chicken from heat. Mix beans and queso with chicken. Pour chicken mixture into pie shell. Top with crushed tortilla chips. Bake for 30 minuets.
[Name] Banana and Sunflower Seed Butter Oatmeal [AuthorId] 2002459245 [AuthorName] tierra_b3l0ved [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-04-27T13:00:00Z [Description] "Here is a quick and delicious breakfast that can be enjoyed within minutes. Eating clean never tasted so good! Feel free to add fresh berries to give the dish a little more pizzazz." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002459245/n7umQjB6RYi8ciQn1Cug_oatmeal.jpg" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Tropical Fruits", "Fruit", "Free Of...", "Sweet", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "2", "1 3/4"] [RecipeIngredientParts] ["rolled oats", "bananas", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.4 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 200.9 [CarbohydrateContent] 49.3 [FiberContent] 6.3 [SugarContent] 16.9 [ProteinContent] 5.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Bring water and salt to a boil in a saucepan; add oats and simmer until desired consistency is reached, about 5 minutes. Remove saucepan from heat and stir in bananas, sunflower seed butter, and agave nectar.
[Name] Sausage and Quinoa Stuffed Zucchini [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2019-04-27T13:25:00Z [Description] This is terrific--and you can make it easier by skipping the boats and just chopping up the zucchini. Regular sausage also works. Serving size is estimated. Recipe courtesy of Eating Well. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1", "1", "1", "4", "1/4", "1/8", "1/3"] [RecipeIngredientParts] ["extra virgin olive oil", "turkey sausage", "onion", "quinoa", "water", "grape tomatoes", "cherry tomatoes", "fresh marjoram", "dried marjoram", "zucchini", "fresh ground pepper", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.3 [FatContent] 7.8 [SaturatedFatContent] 2.2 [CholesterolContent] 7.3 [SodiumContent] 221.1 [CarbohydrateContent] 23.2 [FiberContent] 4.2 [SugarContent] 6.7 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan over medium high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram. Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 3/4 inch shell. Discard the pulp. Place the zucchini in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave on high until tender-crisp, 3 to 4 minutes. Uncover. Position rack in upper third of oven and preheat broiler to high. Transfer zucchini to a broiler safe pan or pans. Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.
[Name] Peanut Butter Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-04-27T13:35:00Z [Description] I love peanut butter cookies rolled in sugar. Serving size is estimated. Recipe courtesy of Food Network Magazine. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Peanut Butter", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", "2", "1", "2 1/4", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "peanut butter", "granulated sugar", "confectioners' sugar", "vanilla", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.7 [FatContent] 32.5 [SaturatedFatContent] 14.7 [CholesterolContent] 82.0 [SodiumContent] 359.1 [CarbohydrateContent] 45.7 [FiberContent] 2.3 [SugarContent] 21.3 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat butter, peanut butter, granulated sugar, and confectioners' sugar. Beat in egg yolks and vanilla. Whisk flour, baking powder, and salt together and add to butter mixture. Chill 30 minutes. Roll into balls and press with a fork. Top with coarse sugar and bake at 350 for 12 minutes.
[Name] Bolognese Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-27T14:25:00Z [Description] It takes hours to make a good meat sauce but this recipe is a simplified version full of bold flavor and you'll have your Bolognese sauce in no time! VIDEO https://www.youtube.com/watch?v=w63Y7dwWO3I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/DC8YyeNYSxWjcRNRl6MK_Barilla-Spaghetti-4-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2", "2", "1/2", "1/2", "1/4", "1/2", "1/2", "1 1/2", "1", "1", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "red onion", "garlic cloves", "rosemary", "sage", "lean ground beef", "red wine", "black pepper", "dried oregano", "red pepper flakes", "tomato sauce", "spaghetti", "parmigiano-reggiano cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.0 [FatContent] 25.8 [SaturatedFatContent] 9.3 [CholesterolContent] 85.0 [SodiumContent] 1118.0 [CarbohydrateContent] 85.3 [FiberContent] 7.2 [SugarContent] 11.7 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add pasta in a large pot with salty boiling water and cook according to instruction.", "In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and sauté for another 3 minutes. Add garlic, rosemary and sage; sauté for 5 minutes.", "Add meats and cook until brown; season with pepper and garlic salt. Add red wine and reduce liquid/fat until almost gone. Add sauce and season with oregano, Italian seasoning, chili flakes and more pepper.", "Simmer sauce on low heat for 20 minutes. Toss cooked pasta; sprinkle with cheese and parsley." ]
[Name] Chicken Shashlik [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-04-28T04:22:00Z [Description] Make and share this Chicken Shashlik 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/1803567427/VnnQ8mrpTWmdrdqnll4F_4%20s.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "3", "1", "1/2", "2", "4", "2", "1", NA] [RecipeIngredientParts] ["chicken breasts", "tomatoes", "tomato puree", "chili powder", "olive oil", "garlic cloves", "fresh coriander", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.6 [FatContent] 32.5 [SaturatedFatContent] 7.3 [CholesterolContent] 128.0 [SodiumContent] 150.2 [CarbohydrateContent] 13.0 [FiberContent] 3.2 [SugarContent] 6.6 [ProteinContent] 44.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Trim the chicken and cut into bite size pieces. Place the pieces into a bowl. Mix the tomatoes, tomato puree, chili powder, olive oil, garlic, onion and coriander in a jug and then pour over the chicken. Mix well, cover and refrigerate overnight. Thread the chicken pieces onto skewers and brush with olive oil. Season. Grill, turning often, until cooked and slightly charred.
[Name] Coconut, Ginger, Cauliflower, Turmeric Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-28T17:18:00Z [Description] This recipe was posted on FB and made with ginger, cauliflower, and a few other items that is not only delicious but offers benefits for your body. Although made with a few foods that have more fat in them, they are healthy fats. The soup is also a dish that can be enjoyed whether you like to eat meat or only vegetables. You can add protein to the soup by using chopped chicken or tofu and switch up the vegetables depending on your preferences. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/31/3/qnweir5tSvmGIvaIJJc7_Coconut%20ginger%20cauliflower%20Turmic%20Soup.JPG" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "1", "1", "2", "1", "1", "1", "15", "1", "2"] [RecipeIngredientParts] ["coconut oil", "cumin seed", "onion", "tomatoes", "head cauliflower", "kale", "ginger paste", "cumin powder", "coriander powder", "turmeric powder", "unsweetened coconut milk", "sea salt", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.5 [FatContent] 30.8 [SaturatedFatContent] 26.2 [CholesterolContent] 0.0 [SodiumContent] 657.2 [CarbohydrateContent] 20.0 [FiberContent] 5.4 [SugarContent] 6.7 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] 1 Pot [RecipeInstructions] Add cumin seeds to preheated coconut oil until the oil starts to pop. Add onions and cook for one minute. Add tomatoes and cook until softened. Add the rest of the ingredients, stir. Cover and simmer for 15 minutes, stirring occasionally. Serve and enjoy!
[Name] White Chocolate Lemon Truffles! [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-04-28T17:20:00Z [Description] Make and share this White Chocolate Lemon Truffles! recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/50/6/k9O0q72LQNWf6N5YYFct_White%20Chocolate%20Lemon%20Truffles.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["white chocolate", "unsalted butter", "heavy cream", "salt", "fine sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.2 [FatContent] 6.4 [SaturatedFatContent] 4.0 [CholesterolContent] 12.5 [SodiumContent] 16.8 [CarbohydrateContent] 15.1 [FiberContent] 0.0 [SugarContent] 15.0 [ProteinContent] 0.6 [RecipeServings] 20.0 [RecipeYield] 20 Balls [RecipeInstructions] In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth. Stir in salt & lemon extract. Allow to cool covered in the fridge for 2 hours or until firm. With a melon baller scooper or small spoon and form into 1 inch balls. Toss with superfine sugar to coat. Store covered in the fridge until ready to serve. ENJOY!
[Name] Sourdough Dutch Baby Pancake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-04-28T17:21:00Z [Description] Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don't want to waste. Here's what it said "Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/75/aHQyGwhTMawiFmSn2xWg_Sourdough%20Dutch%20Baby%20Pancake.JPG" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "6", "2", "1/3", "1/2", "4"] [RecipeIngredientParts] ["butter", "eggs", "milk", "salt", "sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 300.6 [FatContent] 13.6 [SaturatedFatContent] 7.2 [CholesterolContent] 163.8 [SodiumContent] 571.0 [CarbohydrateContent] 32.8 [FiberContent] 1.4 [SugarContent] 1.6 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] 1 pancake [RecipeInstructions] Preheat your oven to 425°F. In your stand mixer using the whisk attachment add eggs to bowl and beat well. Add sourdough starter, milk, salt, and sugar or honey (if using]. Whisk on medium-low until smooth. Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes]. Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven. Bake for 15-25 minutes (depending on size of pan] until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate]. Carefully remove pan (it will be HOT] and, using a spatula, release pancake from pan and slide out onto a serving plate. Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream. NOTE: You can also toss all the ingredients into a blender (except the butter] and give it a quick whirl.
[Name] The Best Barbecued Shrimp, Ever [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2019-04-28T17:25:00Z [Description] Make and share this The Best Barbecued Shrimp, Ever recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1/2", "1/2", "2", "4", "2", "4"] [RecipeIngredientParts] ["olive oil", "butter", "basil", "oregano", "garlic cloves", "paprika", "cayenne pepper", "salt", "shrimp", "lemons", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.6 [FatContent] 69.9 [SaturatedFatContent] 24.8 [CholesterolContent] 462.4 [SodiumContent] 2759.9 [CarbohydrateContent] 5.8 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 42.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter and oil in a large saucepan. Add basil, oregano, garlic paprika, Cheyenne pepper, and salt to the saucepan. Mix well and simmer 5 to 7 minutes. Add shrimp to the sauce. Heat to a simmer and cook the shrimp for 6 to 8 minutes; until the shrimp begin to turn pink.
[Name] Almond Topped Crab Quiche [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-04-28T18:47:00Z [Description] Make and share this Almond Topped Crab Quiche 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/AkYj9sNvSfCG6pzdT13M_IMG_0447.JPG" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Crab", "Cheese", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "3", "1", "1/2", "1/2", NA, NA, "1/4"] [RecipeIngredientParts] ["swiss cheese", "green onions", "eggs", "half-and-half", "salt", "lemon rind", "dry mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.4 [FatContent] 21.5 [SaturatedFatContent] 9.4 [CholesterolContent] 140.3 [SodiumContent] 716.9 [CarbohydrateContent] 18.5 [FiberContent] 1.5 [SugarContent] 1.8 [ProteinContent] 18.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place pie shell on a rimmed baking sheet.", "Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with fork.", "Bake 5 minutes longer; cool on rack.", "Sprinkle cheese in pastry shell.", "Remove cartilage from crabmeat; place on top of cheese.", "Sprinkle with green onions.", "Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper.", "Pour into pastry shell.", "Sprinkle with almonds.", "Bake at 325 degrees for 1 hour.", "Let stand 10 minutes before serving." ]
[Name] Cinnamon Vanilla Glazed Pecans or Walnuts [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2019-04-28T21:33:00Z [Description] Make and share this Cinnamon Vanilla Glazed Pecans or Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/8", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "salt", "vanilla extract", "pecan halves", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 813.0 [FatContent] 71.3 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 319.1 [CarbohydrateContent] 41.2 [FiberContent] 10.5 [SugarContent] 29.9 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] ["Preheat oven 250°.", "Mix sugar, cinnamon, red pepper (if using] and salt in a small bowl. Set aside. In a medium bowl beat egg white and vanilla until foamy. Add nuts and stir to coat. Add spice mixture, toss to coat nuts evenly.", "Spread nuts in single layer on a lightly greased baking sheet. (Tip: line with foil for easy cleanup.].", "Bake in preheated oven for 1 hour, stirring after 30 minutes. Cool slightly and break apart. Cool completely. Store in an airtight container up to 2 weeks." ]
[Name] Brie Spaghetti [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-04-28T21:39:00Z [Description] Expensive, but everything a brie lover would hope for.  A note from Delish: Melted brie will congeal when it sits out for too long. It’s recommended to eat this dish immediately after it's been tossed.  [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Cheese", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "3", "1/4", "1", "1/4"] [RecipeIngredientParts] ["spaghetti", "olive oil", "garlic cloves", "parsley", "red pepper flakes", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 778.0 [FatContent] 40.0 [SaturatedFatContent] 22.9 [CholesterolContent] 127.0 [SodiumContent] 835.8 [CarbohydrateContent] 65.0 [FiberContent] 2.8 [SugarContent] 2.9 [ProteinContent] 38.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Cut off the top rind of brie then place brie in a skillet about its same size. Bake until brie is bubbling and totally melted throughout, about 25 minutes. (The exact time will vary depending on how big your wheel of brie is, so start checking after about 15 minutes!]. Meanwhile, cook spaghetti. In a large pot of boiling salted water, cook spaghetti according to package instructions. Save about 1 cup pasta water, then drain and transfer spaghetti to a large bowl. Note: Retain some pasta water for thinning, if needed.]. Toss spaghetti with olive oil, garlic, parsley, and red pepper flakes. Season to taste with salt. After removing brie from oven, immediately add spaghetti to skillet and toss until coated using tongs. If the brie is too thick, gradually add pasta water to loosen. Serve immediately with Parmesan.
[Name] Caramel Apple Sweet Rolls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2019-04-28T22:11:00Z [Description] Pioneer Woman’s words on freezing these jewels :  * Freeze the rolls, unrisen, in the pan. Cover tightly with both plastic wrap and aluminum foil. Remove from freezer and allow to thaw and rise; continue the baking and icing process. Freeze the rolls baked, but unfrosted.  Thaw and warm for just a few minutes in the oven.  Ice while warm. * OR freeze the rolls completely baked and iced. Cool first, then cover with plastic wrap and foil before freezing. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Apple", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4 1/2", "1", "3/4", "1/2", "1 1/2", "4", "1/2", "1", "1/2", "1", "1/2", "1", "1/2", "2 -4", "1/4"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "active dry yeast", "baking powder", "baking soda", "salt", "butter", "brown sugar", "heavy cream", "ground cinnamon", "butter", "brown sugar", "heavy cream", "powdered sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1136.3 [FatContent] 50.5 [SaturatedFatContent] 24.5 [CholesterolContent] 107.9 [SodiumContent] 879.5 [CarbohydrateContent] 164.8 [FiberContent] 3.4 [SugarContent] 106.6 [ProteinContent] 10.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] DOUGH: To make the dough, combine the milk, vegetable oil and sugar in a large saucepan or small pot. Heat it until just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm (110° - 115°]. Add 4 cups of the flour and the yeast; stir to combine. The dough will be very sticky at this point. Cover the pot and let it rise for an hour. Add the remaining flour, the baking soda, the baking powder and the salt. Stir to combine. Then you can proceed with the rolls OR refrigerate the dough, covered, until you need it. FILLING: To make the filling, saute the apples in a large skillet over medium-high heat for 3 to 4 minutes. Remove them to a plate; set aside. In the same skillet over medium heat, add a stick of butter and a cup of brown sugar. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes. Spoon it into a bowl to cool. ROLLS: When ready to make the rolls, preheat the oven to 375°. Roll out the dough on a floured surface to a rectangle about 10 x 30 inches. Spoon the caramel apples all over the dough and spread it out evenly. Roll the dough toward you into a long, tight roll. Pinch the seam when you get to the end, then turn the roll over so that it's seam side down. Slice the dough into rolls 1/2 inch to 3/4 inch thick and place them into disposable roil cake pans with a little melted butter spread into the bottom of each pan (the rolls will fill about 3 to 4 pans.] Set the rolls aside and let them rise for 20 to 25 minutes. Place in preheated oven and bake for 15 to 18 minutes, or until they're golden. ICING: While the rolls are rising or baking, make the icing: Melt the butter and brown sugar in a saucepan over medium heat. Add the brown sugar and let it dissolve and start to bubble. Add the cream, then cook for 2 minutes, whisking constantly. Turn off the heat and add the powdered sugar and whisk together. Add up to 2 more cups of powdered sugar to get to the consistency you want. Remove the rolls from the oven and immediately frost with the icing and spread to coat all the rolls generously. Serve warm.
[Name] SAUCE for SWEDISH MEATBALLS [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2019-04-28T22:20:00Z [Description] Make and share this SAUCE for SWEDISH MEATBALLS recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/4", "3"] [RecipeIngredientParts] ["sour cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.2 [FatContent] 22.8 [SaturatedFatContent] 11.3 [CholesterolContent] 45.1 [SodiumContent] 824.0 [CarbohydrateContent] 9.1 [FiberContent] 0.0 [SugarContent] 4.3 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine mushroom soup and sour cream soup. Place meatballs in slow cooker. Cover meatballs with soup mixture. Add Parmesan cheese to taste. Cook in slow cooker for 2 to 4 hours before serving. Enjoy!
[Name] The Best Bean and Ham Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10H [PrepTime] PT25M [TotalTime] PT10H25M [DatePublished] 2019-04-29T00:51:00Z [Description] This is a great way to use your ham bone after easter dinner. I was going to make my own 15 bean mixture, but I just used white beans. Recipe courtesy of allrecipes.com and BenevolentEmpress. Serving size is estimated. [Images] character(0) [RecipeCategory] Beans [Keywords] nan [RecipeIngredientQuantities] ["20", "1", "2 1/2", "1", "3", "5", "14 1/2", "12", "3", "2", "2", "1", "3", "1", "1", "3", "7", "1"] [RecipeIngredientParts] ["ham bone", "onion", "celery", "carrots", "diced tomatoes", "vegetable broth", "Worcestershire sauce", "Dijon mustard", "chili powder", "bay leaves", "ground black pepper", "dried parsley", "lemon juice", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 312.3 [CarbohydrateContent] 8.4 [FiberContent] 2.3 [SugarContent] 4.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with worestershire sauce, dijon mustard, chili powder, bay leaves, pepper, parsley, and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
[Name] Crawfish or Shrimp Etouffee [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2019-04-29T01:53:00Z [Description] Make and share this Crawfish or Shrimp Etouffee 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/53/86/83/5qmeCffSTQCQmLFaNs6Z_CrawfishEtouffee_LTcom_recipesshoot_SBenson_SB0002-web.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "6", "1", "1", "2", "3", "2", "1", "1", "1/2", "1/2", "6", "8", "2", "2", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "onion", "green bell pepper", "celery", "garlic cloves", "bottled clam juice", "dried basil", "dried thyme", "cayenne", "salt", "butter", "green onions", "crawfish tails", "shrimp", "fresh lemon juice", "Worcestershire sauce", "fresh parsley", "cooked white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.9 [FatContent] 22.6 [SaturatedFatContent] 8.8 [CholesterolContent] 192.2 [SodiumContent] 446.2 [CarbohydrateContent] 39.8 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] 1 Large pot [RecipeInstructions] In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute. Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color. Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to. soften. Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute Stir in the basil, thyme, cayenne, and salt. Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute. In a large skillet, melt 3 tablespoons of the butter over med. heat. Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink. Stir in the lemon juice and Worcestershire sauce. Add the crawfish mixture to the roux base. Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition. Stir in the parsley and hot-pepper sauce. To serve, divide the rice among 6 serving plates and spoon the mixture over rice.
[Name] Simple Brown Rice [AuthorId] 2002354534 [AuthorName] i-mac [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-04-29T13:20:00Z [Description] For perfect results with any type bagged brown rice (not instant) use this recipe, not the instructions on the bag. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/84/8s3fkK6ASNGnCmYeUYNa_IMG_2458.png" [RecipeCategory] Brown Rice [Keywords] ["Long Grain Rice", "Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "12", "1"] [RecipeIngredientParts] ["long grain brown rice", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.1 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 63.3 [CarbohydrateContent] 35.7 [FiberContent] 1.6 [SugarContent] 0.4 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] Bring 12 cups of water to a boil in a large pot with a cover over high heat. Rinse rice under cold water in a strainer for 30 seconds. Add rice to boiling water, stir it once and boil uncovered for 30 minutes. Pour the rice into a strainer and drain for 10 seconds over sink. Return rice to pot, cover and set aside from heat allowing the rice to steam for 10 minutes. Uncover the rice, fluff with a fork and season with salt to taste.
[Name] Instant Pot Buttermilk Mashed Potatoes [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2019-04-29T13:21:00Z [Description] A lightened up version of mashed potatoes, ready in minutes in the Instant Pot. This version uses a combo of buttermilk and olive oil. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/85/uYJN8NbgSwayeIilIrpH_0S9A4219.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/85/LpgrbypiSk6CNHwUphZd_0S9A4209.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/85/QxQLA78SQaq4SogTtjx4_0S9A4212.jpg"] [RecipeCategory] Mashed Potatoes [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["yukon gold potato", "kosher salt", "low-fat buttermilk", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.7 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.6 [SodiumContent] 311.4 [CarbohydrateContent] 23.6 [FiberContent] 2.0 [SugarContent] 1.7 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a steamer basket in the inner pot and pour in one cup of water. Place potatoes in the basket and sprinkle with ¼ teaspoon of salt. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 9 minutes. When the cook time is done, quick release the pressure and turn off the heat (press cancel]. Carefully drain the potatoes and return back to the pot. Add buttermilk, olive oil and remaining ¼ teaspoon of salt. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm. Serves: 4; Calories: 125; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 21 grams; Sugars: 2 grams; Protein: 3 grams; Sodium: 155 milligrams; Cholesterol: 1 milligrams; Fiber: 2 grams.
[Name] Instant Pot Honey Butter Sweet Potatoes [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-04-29T13:21:00Z [Description] The easiest side dish and it's packed with nutrients. Sweet potatoes are a true superfood and mashed with a little butter and honey they are a tasty delight. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/86/8SDwxUs7RbuQTghDydmN_0S9A4243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/86/ygbClJCgRWaYkHD2FJMH_0S9A4246.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/86/Fp6xblpFT3uGJZYdqYOH_0S9A4237.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "kosher salt", "unsalted butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.2 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 655.5 [CarbohydrateContent] 31.1 [FiberContent] 4.0 [SugarContent] 9.9 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a steamer basket in the inner pot and pour in one cup of water. Place sweet potatoes in the basket and sprinkle with ½ teaspoon of salt. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 4 minutes. When the cook time is done, quick release the pressure. Make sure that sweet potatoes are tender, if they are not – cook for an additional 1 to 2 minutes. Carefully drain the potatoes and return back to the pot. Add remaining salt, butter and honey. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm. Serves: 4; Calories: 151; Total Fat: 6 grams; Saturated Fat: 4 grams; Total Carbohydrate: 24 grams; Sugars: 8 grams; Protein: 2 grams; Sodium: 335 milligrams; Cholesterol: 15 milligrams; Fiber: 3 grams.
[Name] Air Fryer Buffalo Wings [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-04-29T13:22:00Z [Description] No deep frying in this Buffalo wing recipe thanks to the air fryer. You may need make this recipe in two batches depending on the size of your machine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/87/qMNyd5dR0SuVMYj7hKjX_0S9A3637.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/87/bC5HdYNVSnKva3w4kLJc_9B7958B0-D814-41CD-81E4-7D9142A334BF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/87/FeadICzTQhuh13jDvJnd_12E3B7C0-1F83-4C1E-8B4C-F8935C67642F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/87/pDzgy3rrSMaiyCByNT41_0S9A3602.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/87/lT6AVzUGRXWImRgr2zfs_0S9A3621.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3"] [RecipeIngredientParts] ["chicken wings", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 404.6 [FatContent] 30.1 [SaturatedFatContent] 9.5 [CholesterolContent] 138.7 [SodiumContent] 429.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] 18 wings [RecipeInstructions] Set air fryer to 350-degrees F. Add chicken wings to air fryer basket and cook for 10 to 12 minutes, pause the machine halfway through cooking and shake the basket to make sure the wings aren’t sticking. Continue to cook until wings are golden and crispy. While the chicken is cooking combine melted butter and hot sauce in a large bowl. When is chicken is done immediately add to bowl and toss with sauce. Serve hot. Make sure chicken is cooked to proper internal temperature of 160-degrees F. Serves: 4; Calories: 181; Total Fat: 6 grams; Saturated Fat: 2 grams; Total Carbohydrate: 0 grams; Sugars: 0 grams; Protein: 29 grams; Sodium: 385 milligrams; Cholesterol: 79 milligrams; Fiber: 0 gram.
[Name] Air Fryer Miso Glazed Salmon With Brussels Sprouts [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-04-29T13:22:00Z [Description] Use 4 salmon steaks or one large piece of salmon. You can ask your fish monger to remove the skin at the fish counter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/88/iwZWngJBTrCCAv9hQ5uK_0S9A3750.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/88/Wka8Xc1hQ4GHzGoqLr5i_0S9A3743.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/88/n58x2Ye7Th6CTVbdEbAV_0S9A3760.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["white miso", "honey", "garlic", "salmon", "Brussels sprouts", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.0 [FatContent] 5.6 [SaturatedFatContent] 1.1 [CholesterolContent] 52.1 [SodiumContent] 407.3 [CarbohydrateContent] 11.3 [FiberContent] 2.3 [SugarContent] 6.0 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the glaze, combine miso, honey, garlic and ginger in a small bowl and whisk well; set aside. Set the air fryer to 350 degrees F and spray the inner basket of the air fryer with nonstick cooking spray. Place salmon in the basket and cook for 6 to 8 minutes. Pause the machine, spread the miso glaze over the salmon. Add the Brussels sprouts to the basket, spreading them around the salmon; season with salt. Continue to cook for an additional 5 to 7 minutes or until salmon is cooked through and Brussels sprouts are slightly tender. Serves: 4; Calories: 230; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams; Sugars: 7 grams; Protein: 28 grams; Sodium: 305 milligrams; Cholesterol: 51 milligrams; Fiber: 4 grams.
[Name] Fish Chowder [AuthorId] 190012 [AuthorName] asharpe2 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-04-29T13:23:00Z [Description] Make and share this Fish Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "500", "2", "1", "1", "1", "3", "3", "1", "2"] [RecipeIngredientParts] ["canola oil", "onion", "dried thyme", "dried basil", "tuna in water", "water", "canola oil", "flour", "milk", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.6 [FatContent] 24.0 [SaturatedFatContent] 3.8 [CholesterolContent] 61.0 [SodiumContent] 575.1 [CarbohydrateContent] 22.4 [FiberContent] 4.6 [SugarContent] 2.9 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion, herbs in oil for about 30 mins if possible. Add tuna, water, frozen peas and mixed veges, and chicken stock powder. Make white sauce in a separate saucepan. Stir white sauce into soup. Add white vinegar. Check seasonings. Serve with parsley to garnish.
[Name] Bananas Foster Cheesecake Squares [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-04-29T22:17:00Z [Description] Make and share this Bananas Foster Cheesecake Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "3", "1/2", "2", "3", "1/2", "2", "2", "25", "2", "1/2"] [RecipeIngredientParts] ["pecans", "butter", "brown sugar", "cream cheese", "brown sugar", "dark rum", "eggs", "banana", "bananas", "lemon juice", "milk", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1315.3 [FatContent] 70.2 [SaturatedFatContent] 25.8 [CholesterolContent] 145.2 [SodiumContent] 838.6 [CarbohydrateContent] 161.1 [FiberContent] 5.0 [SugarContent] 39.1 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9 inch baking pan.", "For the filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust. Bake at 350° for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.", "For the topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwaveable bowl on High 2 minutes; stir until smooth (add a teaspoon or so more if too thick]. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake." ]
[Name] Baked Orzo With Shrimp, Lemon and Feta [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-04-29T22:32:00Z [Description] A sheet pan dish from Fine Cooking. Their wonderful idea is to buy ingredients in bulk, save money and cook delicious meals. All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra flavor and color. Serve this side with a seared steak for a Mediterranean version of surf and turf. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1", NA, "1", "5", "1", "6", "2", "1", "3/4"] [RecipeIngredientParts] ["olive oil", "shrimp", "garlic clove", "orzo pasta", "feta", "fresh thyme", "lemon, zest of", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.5 [FatContent] 20.4 [SaturatedFatContent] 6.5 [CholesterolContent] 122.0 [SodiumContent] 886.3 [CarbohydrateContent] 69.5 [FiberContent] 3.6 [SugarContent] 4.2 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Position a rack in the center of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.", "Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp, sprinkle with 1/2 teaspoons each salt and pepper, and cook, stirring, until the shrimp start to lose their raw color (but don’t cook through], about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Remove from the heat.", "Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the shrimp mixture, feta, 2 Tbs. oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining Tbs. oil, the remaining teaspoons thyme, and 1/4 teaspoons salt. Sprinkle on top of the pasta.", "Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly]. Let cool for a couple of minutes and then serve. Great with a side salad." ]
[Name] HOMEMADE CHORIZO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2019-04-30T14:36:00Z [Description] Packed with flavor, this Mexican inspired recipe is so versatile! It's a great meat recipe so make plenty! VIDEO https://www.youtube.com/watch?v=DXB7edjWwtA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/z4Taodz8SMeSVIR60ylX_Chorizo-4_Fotor-2nd-1024x732.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "2", "2", "1", "1", "1", "1", "1/4", "6", "3"] [RecipeIngredientParts] ["ancho chilies", "brown sugar", "chili powder", "ground cumin", "oregano", "kosher salt", "allspice", "red wine", "garlic cloves", "chipotle chiles in adobo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1159.7 [FatContent] 74.8 [SaturatedFatContent] 25.1 [CholesterolContent] 299.4 [SodiumContent] 2709.9 [CarbohydrateContent] 28.2 [FiberContent] 8.5 [SugarContent] 10.2 [ProteinContent] 89.5 [RecipeServings] nan [RecipeYield] 3 lbs. [RecipeInstructions] Remove stems and seeds from chiles and tear into small pieces. Place them in a bowl and cover with boiled water; soak for 25 to 30 minutes. Meanwhile, take the meat out of the fridge and quickly grind it. Place it back to the fridge while making the spice blend. In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended. Drain pasilla-ancho chiles well and transfer to a jar of a blender or food processor. Pour in red wine and add chipotle in adobo; process until smooth. Take ground meat out from the fridge, add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until meat is well coated. Before making links or patties, take a small piece of meat and cook to see if the seasonings need to be adjusted.
[Name] Sweet Chili Cream Cheese Dip [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-04-30T16:36:00Z [Description] Make and share this Sweet Chili Cream Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", NA] [RecipeIngredientParts] ["cream cheese", "Thai Sweet Chili Sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.1 [FatContent] 9.7 [SaturatedFatContent] 5.5 [CholesterolContent] 31.2 [SodiumContent] 91.2 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place cream cheese in serving dish. Top with sweet chili sauce.
[Name] Asian Sesame Salad With Blackened Shrimp [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2019-04-30T18:05:00Z [Description] Make and share this Asian Sesame Salad With Blackened Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["24", "1 1/2", "1", "1", "1", "1", "1", "4", "1/2", "1/2"] [RecipeIngredientParts] ["large shrimp", "red cabbage", "green cabbage", "fresh snow pea", "green onions", "cilantro", "Oriental Salad Dressing"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.5 [FatContent] 14.6 [SaturatedFatContent] 2.0 [CholesterolContent] 52.9 [SodiumContent] 610.5 [CarbohydrateContent] 12.2 [FiberContent] 3.8 [SugarContent] 6.4 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink. Cover 4 large plates with spinach; top with next 6 ingredients. Drizzle with dressing; top with shrimp.
[Name] Make-Ahead Smoky Chipotle Chicken Chili - OAMC [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-04-30T18:15:00Z [Description] Make and share this Make-Ahead Smoky Chipotle Chicken Chili - OAMC recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Beans", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/3", "1", "1", "1/4", "3/4", "2"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "diced tomatoes", "black beans", "green pepper", "sweet and spicy barbecue sauce", "chili powder", "fresh cilantro", "cheese", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.9 [FatContent] 5.6 [SaturatedFatContent] 2.7 [CholesterolContent] 52.9 [SodiumContent] 219.6 [CarbohydrateContent] 23.1 [FiberContent] 7.5 [SugarContent] 5.0 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.", "Spoon chili into freezer container; freeze up to 1 month.", "Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions." ]

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