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[Name] Walnut Chocolate Chip Chewy Crunchy Formula 1 Bars [AuthorId] 481745 [AuthorName] iamtaranicole [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-04-30T19:07:00Z [Description] Make and share this Walnut Chocolate Chip Chewy Crunchy Formula 1 Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["oats", "honey", "peanut butter", "chocolate chips", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.5 [FatContent] 13.1 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 86.2 [CarbohydrateContent] 45.9 [FiberContent] 4.4 [SugarContent] 22.1 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 8 bars [RecipeInstructions] Mix Dry ingredients together in a bowl. mix wet ingredients in separate bowl mix dry ingredients with wet ingredients and add 3 tbs of water to get good consistency. Press into pan, add additional toppings and cut into 8 servings or roll into bite sized balls.
[Name] Cheese Zombie Sandwiches [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-04-30T20:18:00Z [Description] Original Cheese Zombie Sandwiches, full of ooey, gooey deliciousness can be made with easy home-made or frozen dough. They're the ultimate comfort food. Cheese zombies made it into Washington State. They were a staple in the elementary school . Saw this posted on FB and wanted to be sure and save it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/86/97/ooqa0EIuTGm15VUT2sSX_Cheese%20Zombie%20Sandwiches2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/27/0/3brmredqQtKzPFX7JG5E_Cheese%20Zombie%20Sandwiches.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2 1/4", "1/2", "1/2", "3/4", "6 1/2", "1 1/2", "1 1/4", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "granulated sugar", "non-fat powdered milk", "flour", "salt", "American cheese", "Velveeta cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1097.6 [FatContent] 43.1 [SaturatedFatContent] 17.2 [CholesterolContent] 63.6 [SodiumContent] 1584.3 [CarbohydrateContent] 137.2 [FiberContent] 4.6 [SugarContent] 24.8 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] 1 large pan [RecipeInstructions] n a large mixing bowl, mix yeast with water, let sit five minutes until it begins to get bubbly. Add the sugar, oil and powdered milk and mix on low with a paddle attachment. Change to a dough hook and add the flour and salt and knead about 8 minutes until dough is smooth and elastic. Divide into 2 equal parts, form each into a ball. Place each in a bowl sprayed with cooking spray or coated with oil, smooth side down, turning the smooth side back up (so it is covered with a light coating of the oil]. Cover the bowl with plastic wrap and let rise in warm place for an hour or so until doubled in size. When risen, save the plastic wrap to cover the tray of Zombies while it rises. On a lightly sprayed or oiled half sheet pan (17 x 12 x 1], stretch one ball of dough evenly to the edges and slightly above. Top with sliced cheese and any other filling if using. Take the second ball and stretch it out on a counter next to the tray so it is a rectangle several inches smaller than the tray. Pick it up (it will hopefully just stretch to about the size of the tray as you do so] and place over the top of the cheese. Gently, trying not to disturb the cheese, stretch and pinch the edges of the top layer to the bottom, sealing well. Cover lightly with plastic wrap and let rest until doubled in size, about 30 minutes to an hour. Bake 18-20 minutes at 400 degrees until the top is golden brown, rotating the tray about 3/4’s way through. Remove from oven and brush with butter, let cool several minutes, slice and serve. NOTES: Butter – the easiest way to brush with butter is to open a stick of cold butter and rub the end across the top of the hot dough. This seems like a lot of cheese, but don’t skimp or they’re really not as good. All kinds of add-ins or changeups can be made to the original filling. Just be sure to use a good melty cheese. Zombies may be reheated in the microwave. Wrap in a napkin or paper towel, heat on 70 percent power for one minute, then turn and cook on high for 30 seconds. Zombies may be frozen, then wrapped, for later. Reheat from frozen, as above, on 70 percent power for one minute, then turn and cook on high for 45 seconds.
[Name] Baked Shrimp With Orzo and Feta [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-04-30T20:56:00Z [Description] Make and share this Baked Shrimp With Orzo and Feta recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1", "2", "1", "1/2", "1/2", "1/4", "1", "1/2", "1 1/4", "1 1/2", "2", "6", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "salt", "pepper", "dried oregano leaves", "crushed red pepper flakes", "diced tomatoes", "dry white wine", "orzo pasta", "large shrimp", "lemon juice", "feta cheese", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.3 [FatContent] 21.9 [SaturatedFatContent] 6.7 [CholesterolContent] 170.0 [SodiumContent] 1379.0 [CarbohydrateContent] 37.4 [FiberContent] 3.3 [SugarContent] 7.1 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F. Spray 13x9-inch (3-quart] baking dish with vegetable cooking spray. In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Remove from heat. Add cooked orzo; stir gently to combine. Pour mixture into prepared baking dish. In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.
[Name] Lemony Shrimp, Orzo, Feta & Olives [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-04-30T21:04:00Z [Description] Make and share this Lemony Shrimp, Orzo, Feta & Olives recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1 1/2", "2", "1", "2 -4", "2", "4", "1", "4", NA] [RecipeIngredientParts] ["extra-large shrimp", "olive oil", "onion", "garlic cloves", "orzo pasta", "chicken broth", "kalamata olive", "feta cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.4 [FatContent] 21.2 [SaturatedFatContent] 6.7 [CholesterolContent] 241.0 [SodiumContent] 2298.3 [CarbohydrateContent] 71.6 [FiberContent] 4.3 [SugarContent] 5.4 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix lemon zest, 1/2 teaspoon saltand 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta and lemon juice. Season with salt and pepper to taste. Reduce heat to medium-low, nestle shrimp into orzo, cover and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Garnish with chopped fresh parsley. Serve.
[Name] Instant Pot Parmesan Lemon Pasta [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-05-01T01:56:00Z [Description] Make and share this Instant Pot Parmesan Lemon Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "2 1/2", NA, "3", "8", "1", "3/4", NA, NA, "2", "2", "8", "1", NA] [RecipeIngredientParts] ["butter", "garlic cloves", "chicken broth", "lemon", "lemon juice", "fettuccine", "parmesan cheese", "half-and-half", "salt", "white pepper", "cornstarch", "cold water", "parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.8 [FatContent] 18.7 [SaturatedFatContent] 10.3 [CholesterolContent] 94.3 [SodiumContent] 906.3 [CarbohydrateContent] 49.2 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add butter to the Instant Pot. Using the display panel select the SAUTE function. When butter is melted, add garlic and cook for 1 minute or until lightly browned. Add broth, lemon zest and 1 tbsp of lemon juice to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot. Break noodles in half and fan across the bottom of the pot, making sure all noodles are submerged. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function (*The MANUAL and PRESSURE COOK buttons are interchangeable]. Use the +/- keys and program the Instant Pot for 3 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Stir, breaking up any pasta clumps and allow to cool slightly. Add parmesan cheese, half-and-half and remaining 2 tbsp of lemon juice. Add salt and white pepper to taste. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, using SAUTE mode, as needed. Serve warm topped with grilled chicken (optional], finely chopped parsley and additional parmesan.
[Name] Brie & Fig Jam Grilled Cheese [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-05-01T17:57:00Z [Description] Make and share this Brie & Fig Jam Grilled Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "8", "8"] [RecipeIngredientParts] ["dried rosemary leaves", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.2 [FatContent] 26.7 [SaturatedFatContent] 16.0 [CholesterolContent] 79.7 [SodiumContent] 1102.8 [CarbohydrateContent] 100.0 [FiberContent] 3.5 [SugarContent] 22.9 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
[Name] Sichuan Cucumber Pickles (Vietnamese Quick Pickles) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1M [PrepTime] PT4H [TotalTime] PT4H1M [DatePublished] 2019-05-01T18:24:00Z [Description] Make and share this Sichuan Cucumber Pickles (Vietnamese Quick Pickles) recipe from Food.com. [Images] character(0) [RecipeCategory] From Scratch [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "1 -2", "4", "1 1/4", "1 1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["English cucumber", "kosher salt", "kosher salt", "fresh ginger", "rice vinegar", "sugar", "szechuan peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.3 [FatContent] 11.0 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1629.8 [CarbohydrateContent] 27.4 [FiberContent] 0.3 [SugarContent] 26.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours. Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles; toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside. In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly. Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.
[Name] Ginger Beef Vermicelli (For Two) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-05-01T18:32:00Z [Description] Make and share this Ginger Beef Vermicelli (For Two) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["6", "4", "1", "1", NA, "3", "2", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["canola oil", "cornstarch", "kosher salt", "ground black pepper", "garlic cloves", "fresh ginger", "fish sauce", "lettuce", "roasted unsalted peanuts", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.0 [FatContent] 35.1 [SaturatedFatContent] 5.0 [CholesterolContent] 57.9 [SodiumContent] 590.1 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 18.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the beef slices, 1 tablespoon of the oil, the cornstarch, salt and a few grinds of pepper. Toss together; set aside. Heat a wok or skillet over medium-high heat until a drop of water evaporates on contact. Add 1 1/2 tablespoons of the oil and heat until shimmering. Add half the beef and cook, stirring, until the beef is browned, about a minute. Add half the garlic, half the ginger and half the fish sauce and continue cooking until the beef is cooked through, about two minutes. Transfer to a bowl. Repeat with the remaining oil, beef, garlic, ginger and fish sauce. On each serving plate, mound vermicelli and lettuce, then spoon the beef over them. Sprinkle with peanuts and cilantro. Serve.
[Name] Sesame Bagels from the Turkish Cookbook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-05-01T19:42:00Z [Description] Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren \|\| Baked in wood-fired ovens, different regions have their own versions of simit with names such as gevrek or kahke. \|\| Region: İstanbul, all regions [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/04/swnRaSMTAyCvwbCBAd1c_371%20sesame%20bagels.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/04/scLBX2UtRiytxftkGhsJ_371%20sesame%20bagels%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/04/vG4R6IAWRaGoBBFeD4fS_371%20sesame%20bagels.jpg"] [RecipeCategory] Breads [Keywords] ["Turkish", "Southwest Asia (middle East]", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["250", "1/2", "50", "1", "2", "100"] [RecipeIngredientParts] ["plain flour", "salt", "fresh yeast", "milk", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.9 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 1.1 [SodiumContent] 294.4 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the dough: Combine the flour and salt in a bowl. Make a well and add the yeast and 175 ml (3/4 cup/6 fl oz] water. Combine until a coarse dough forms. Knead the dough on a lightly floured surface for 10 minutes. Cover with a damp dish towel and rest for 15 minutes. Divide the dough into 4 equal pieces, cover with a damp cloth and rest for another 15 minutes. Preheat oven to 200°C/400°F/Gas Mark 6 and line a baking sheet with baking (parchment] paper. Roll each piece of dough into a 70-cm (27 1/2-inch] rope. Fold in two, stick the ends together, twist the dough and then form into rings. Whisk the clotted cream and milk in a bowl for 3 minutes. Put the sesame seeds in a separate bowl nearby. Dip the dough rings into the cream mixture, then into the sesame. seeds, turning to coat the rings thoroughly. Arrange on the lined baking sheet, cover with a damp dish towel and let rest for 15 minutes. Bake in the hot oven for 20 minutes. Buy the book: https://www.amazon.com/Turkish-Cookbook-Musa-Dagdeviren/dp/0714878154/.
[Name] Tray Dumplings from the Turkish Cookbook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-05-01T19:49:00Z [Description] Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren \|\| Also known as ‘oven dumplings’, some like to serve this with an additional yogurt sauce (made with 2 1/2 cups Greek yogurt, 3 crushed garlic cloves and a pinch of salt). \|\| Region: Kayseri, Central Anatolia [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/05/4xTzrELKS4eKqgA1nqVa_389%20tray%20dumplings.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/05/Jp2LKhCUQ7qTHrPeC6hl_389%20tray%20dumplings%20copy.jpg"] [RecipeCategory] Meatballs [Keywords] ["Veal", "Meat", "Turkish", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "4", "2", "4", "1", "1/4", "400", "3/8", "1/4", "1/2", "1/4", "2/3", "4", "1", "1 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "butter", "basil sprigs", "parsley sprigs", "ground sumac", "black pepper", "onion", "salt", "black pepper", "butter", "garlic cloves", "tomato paste", "tomatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.0 [FatContent] 49.4 [SaturatedFatContent] 29.6 [CholesterolContent] 194.1 [SodiumContent] 910.5 [CarbohydrateContent] 22.9 [FiberContent] 1.8 [SugarContent] 2.3 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the dough: Combine the flour and salt in a large bowl. Make a well in the middle, add the egg, milk and olive oil and combine gently. Knead for 10 minutes into a coarse dough. Divide into 2 equal parts. Cover with a damp dish towel and let rest for 30 minutes. Sprinkle the rested dough with flour and use a rolling pin to roll each piece out to a 30-cm (12-inch] circle. Cut both circles into 5-cm (2-inch] squares. Preheat oven to 220°C/425°F/Gas Mark 7. Grease a 25-cm (10-inch] lipped baking sheet with 2 tablespoons of the butter. To make the filling: In a bowl, knead the veal, onion, salt, dried chilli (red pepper] flakes and black pepper for 5 minutes, until well combined. Divide the filling mixture equally among the squares of dough, pair the corners and pinch them together leaving the middles open. Arrange the dumplings on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of butter and bake in the hot oven for 8 minutes. To make the sauce: Meanwhile, heat the butter in a saucepan over medium heat, add the garlic cloves and sauté for 20 seconds. Add the dried chilli (red pepper] flakes and sauté for another 10 seconds. Add the tomato paste and sauté for 1 minute, then add the tomato and salt and cook for 5 minutes. Bring to a boil, then reduce the heat, add the hot stock and cook for another 3 minutes. Pour the sauce over the cooked dumplings and sprinkle over the basil, parsley, ground sumac and black pepper. Return to the oven for 1 minute, then serve immediately. Buy the book: https://www.amazon.com/gp/product/0714878154.
[Name] Chickpea Salad from the Turkish Cookbook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2019-05-01T19:58:00Z [Description] Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren \|\| This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. \|\| Region: Adiyaman, Southeastern Anatolia [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/06/9XRtHIVPSRfrj8Jbn3JK_065%20chickpea%20salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/06/EMyJlUbRdanNO8pgSbOQ_065%20chickpea%20salad%20copy.jpg"] [RecipeCategory] Beans [Keywords] ["Turkish", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", NA, "2", "1", "2", "1/2", "1/2", "1", "2", "1/2", "6"] [RecipeIngredientParts] ["dried garbanzo beans", "olive oil", "onion", "garlic cloves", "red bell pepper", "sun-dried tomatoes", "ground cumin", "ground sumac", "lemon juice", "flat leaf parsley", "basil sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.2 [FatContent] 16.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 43.2 [CarbohydrateContent] 34.1 [FiberContent] 9.8 [SugarContent] 6.9 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain the soaked chickpeas (garbanzo beans], then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl. Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper] flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve. Buy the Book: https://www.amazon.com/gp/product/0714878154.
[Name] Tabbouleh from the Turkish Cookbook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2019-05-01T20:19:00Z [Description] Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren \|\| This is Turkey’s favourite bulgur salad and there are plenty of regional variations. It is served with boiled fresh vine leaves when they are in season. \|\| Region: Hatay, Mediterranean Region [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/07/8gPIFo8wRKS7dstYzxd7_089%20tabbouleh%20kisir.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/07/ktMtXB2xToQPpZYNPrNL_089%20tabbouleh%20kisir%20copy.jpg"] [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2 1/2", "1/4", "1", NA, "4", "1/2", "1", "2", "1/4", "16"] [RecipeIngredientParts] ["red bell pepper", "tomato paste", "ground cumin", "tomatoes", "onion", "spring onions", "of fresh mint", "flat leaf parsley", "pomegranate molasses", "olive oil", "romaine lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.5 [FatContent] 14.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 63.5 [CarbohydrateContent] 25.5 [FiberContent] 7.3 [SugarContent] 4.0 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large, deep bowl or tray, combine the bulgur wheat, red bell pepper paste, tomato paste, dried chilli (red pepper] flakes, ground cumin, grated tomatoes and onions. Season with ½ teaspoon salt. Knead the mixture well with your hands for 20 minutes. Finely slice the spring onions (scallions], fresh mint and parsley. Add to the mixture and knead for a further 5 minutes. In a separate bowl, combine the pomegranate molasses and olive oil. Add to the other ingredients and mix gently. Serve on romaine lettuce leaves. Buy the book: https://www.amazon.com/gp/product/0714878154.
[Name] Stuffed Chicken from the Turkish Cookbook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2019-05-01T20:26:00Z [Description] Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren \|\| In Bursa, the chicken is served whole and shared around the table. Lamb, rabbit, turkey and other fowl are stuffed whole, the only difference being whether rice or bulgur wheat is used in the stuffing. The liver is usually added, together with currants and pine nuts. \|\| Region: Bursa, all regions [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/08/CiA5gckwTqujrKaDmCgC_147%20stuffed%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/08/l6MOlDZASAe2V2QzLDSN_147%20stuffed%20chicken%20copy.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Turkish", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", NA, "1", "1/3", "60", "1/2", "1/4", "1/4", "120", "1", "4", "1 1/2", "1/8", "2"] [RecipeIngredientParts] ["chicken", "olive oil", "potatoes", "onion", "medium grain rice", "butter", "onions", "ground cinnamon", "ground cardamom", "chestnuts", "garlic cloves", "dried oregano", "black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 929.5 [FatContent] 49.6 [SaturatedFatContent] 16.5 [CholesterolContent] 125.7 [SodiumContent] 283.0 [CarbohydrateContent] 92.0 [FiberContent] 7.2 [SugarContent] 19.5 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 160°C/325°F/Gas Mark 3.", "To make the stuffing:", "Soak the rice in 1 litre (4 1/4 cups/34 fl oz] hot water with 1/4 teaspoon salt for 10 minutes. Drain and rinse.", "Heat the butter in a sauté pan over medium heat, add the onion and cook for 3 minutes. Reduce the heat, add the rice and almonds and cook for 7 minutes, stirring continuously. Add 500 ml (generous 2 cups/17 fl oz] hot water, cinnamon, cardamom, <U+215B> teaspoon black pepper and 1/4 teaspoon salt. Cook, covered, for 10 minutes. Remove from the heat and rest for 10 minutes. Add the crushed chestnuts and dried apricots, then toss gently.", "To make the seasoning oil:", "Mix the garlic, dried oregano, black pepper, olive oil and 1/4 teaspoon salt for 1 minute in a bowl. Massage the chicken with this mixture, inside and out.", "Oil a roasting pan. Fill the chicken with the stuffing. Put the chicken into the oiled pan. Add the potatoes and onions, 500 ml (generous 2 cups/17 fl oz] water and 1/2 teaspoon salt. Roast in the hot oven for 1 hour, checking regularly. Divide into pieces and serve.", "Buy the book:", "https://www.amazon.com/gp/product/0714878154." ]
[Name] Skillet Turkey Meatballs With Lemon Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-05-01T20:53:00Z [Description] Make and share this Skillet Turkey Meatballs With Lemon Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "1 1/2", "1/2", "1/2", "2", "1", "1 1/2", "2", "3/4", "3 1/4", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["ground turkey", "milk", "lemon zest", "salt", "black pepper", "fresh parsley", "olive oil", "long grain rice", "garlic cloves", "salt", "low sodium chicken broth", "fresh lemon juice", "lemon zest", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.4 [FatContent] 14.9 [SaturatedFatContent] 4.5 [CholesterolContent] 86.4 [SodiumContent] 755.5 [CarbohydrateContent] 43.4 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 32.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter].", "Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.", "Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice].", "Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.", "Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.", "Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately." ]
[Name] Taco Salad [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-05-01T21:53:00Z [Description] Make and share this Taco Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["hamburger", "tomato sauce", "oregano", "lettuce", "tomatoes", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.4 [FatContent] 40.8 [SaturatedFatContent] 13.1 [CholesterolContent] 105.8 [SodiumContent] 1194.1 [CarbohydrateContent] 64.5 [FiberContent] 6.9 [SugarContent] 7.8 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] "Brown hamburger. Drain, add tomato sauce & oregano. Simmer for 20 minutes Add taco sauce and warm meat mixture. Slice lettuce, add chopped tomatoes, cheese, frito's and meat mixture. Serve."
[Name] Vegetarian Slow Cooker Pho [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-05-02T01:29:00Z [Description] Using 1/4-inch-wide rice noodles is important for the success of this soup; do not substitute other types of noodles. Be sure not to overcook the rice noodles or else they will become mushy.  The Test Kitchen created a flavorful base with a ‘beefy’ taste using portobellos and complex spice notes that could hold up well to the long simmering time in the slow cooker.  ATK [Images] character(0) [RecipeCategory] Asian [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "1/4", "1", "6", "4", "1", "3", "1/4", "4", "2", "6", "1", NA, "2", "1/2", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "dried porcini mushrooms", "canola oil", "water", "vegetable broth", "mushroom cap", "lemongrass", "low sodium soy sauce", "whole cloves", "sriracha sauce", "bean sprouts", "Thai basil", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.3 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 420.4 [CarbohydrateContent] 31.6 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.", "Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges." ]
[Name] SPICY BEEF NACHO SUPREME [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-05-02T14:07:00Z [Description] Packed with tons of flavor, this dish is great with condiments like guacamole, salsa, refried beans & sour cream! VIDEO https://www.youtube.com/watch?v=EoD1p-WUKwE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/W6d7xd4ZTxSnzoiI3Ymh_Spicy-Beef-Nachos-Supreme-7_Fotor-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "2", "1", "1", "1", "1", "1/2", "1", "2", "2", "30", "1", "2"] [RecipeIngredientParts] ["ground beef", "sea salt", "black pepper", "red onion", "chipotle chile in adobo", "garlic cloves", "diced green chilies", "oregano", "tortilla chips", "black olives", "cheddar cheese", "monterey jack cheese", "tomatoes", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1887.3 [FatContent] 109.3 [SaturatedFatContent] 36.1 [CholesterolContent] 186.7 [SodiumContent] 5242.5 [CarbohydrateContent] 166.1 [FiberContent] 18.8 [SugarContent] 10.0 [ProteinContent] 69.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until half way done. Add red onions and sauté until soft and translucent, about 4 minutes. Transfer to a colander to drain then return meat mixture back to skillet. Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir ingredients very well before removing from the heat. Preheat oven to 400ºF. To assemble the nachos, cover bottom of a deep dish pizza pan with tortilla chips. Spoon half beef mixture on top followed with ¼ cup red peppers, half can sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of black olives. Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper (about 15 more]. Transfer dish to preheated oven and bake for 7 minutes or until cheeses are melted and ingredients are heated through. Remove from the heat and garnish with diced tomato and sliced green onions. Serve with salsa, guacamole, refried beans and sour cream. Serve 4 to 6.
[Name] Grilled Peaches With Cinnamon Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2019-05-02T17:01:00Z [Description] Make and share this Grilled Peaches With Cinnamon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "4", "2"] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.9 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 26.5 [FiberContent] 2.4 [SugarContent] 24.6 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat greased grill to medium-high heat. Mix yogurt, sugar and cinnamon. Brush cut sides of peaches with honey. Grill 6 to 8 minutes or until softened, turning occasionally. Serve topped with yogurt-cinnamon mixture.
[Name] Best Steak [AuthorId] 2002389289 [AuthorName] Brock L. [CookTime] PT12M [PrepTime] PT2H30M [TotalTime] PT2H42M [DatePublished] 2019-05-02T20:58:00Z [Description] Make and share this Best Steak 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/53/87/15/TYx5yEBNQki1AQIipHxX_Filet-Mignon1.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "1/4", "1", "2", "1", "1/2", "1", "2 -4"] [RecipeIngredientParts] ["soy sauce", "lemon juice", "extra virgin olive oil", "Worcestershire sauce", "garlic", "pepper", "salt", "red pepper flakes", "beef tenderloin steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 956.8 [FatContent] 84.0 [SaturatedFatContent] 19.5 [CholesterolContent] 139.4 [SodiumContent] 3681.3 [CarbohydrateContent] 14.4 [FiberContent] 0.9 [SugarContent] 5.4 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] 2-4 8-12 oz. steaks [RecipeInstructions] Start to marinade the steaks at least 2.5 hours before you want to grill. Mix all of the marinade ingredients together in a small bowl. Place steaks in a large ziplock bag, pour marinade over the steaks and let sit in the fridge for at least 2 hours. Take the steaks out and set on the counter for 30 minutes to bring the meat back to room temperature. Pre-heat your grill on medium-high heat 10 minutes before putting the steaks on. Put steaks on the grill and close the cover, cook for 3 minutes and then give steaks one quarter turn to give criss cross grill marks. Cook for an additional 3 minutes (6 total per side] before flipping steak over. Repeat the process until you have cooked both sides of the steaks for 6 minutes each. Take off of the grill and let sit for 5 minutes before serving. Enjoy! (Adjust cook times depending on how you like your steak done. Current cook times will result in a Medium steak, however, you should always use a meat thermometer to check internal temperatures.].
[Name] Big Mike's Baked Salmon Fillets [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-05-02T20:58:00Z [Description] Make and share this Big Mike's Baked Salmon Fillets recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "16", "6", "1", "1/2", "1", "12", "4", "1/2", "4", "1"] [RecipeIngredientParts] ["salmon fillets", "bay leaves", "asparagus spears", "green beans", "fresh spinach leaves", "diced tomato", "pepper", "lemons", "butter", "capers", "parchment paper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.6 [FatContent] 16.7 [SaturatedFatContent] 3.0 [CholesterolContent] 146.3 [SodiumContent] 460.9 [CarbohydrateContent] 23.2 [FiberContent] 8.2 [SugarContent] 6.5 [ProteinContent] 70.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place 1 1/4 cup spinach leaves on parchment paper large enough to seal tightly.", "Place each fillet on spinach leaves.", "Pepper fillet.", "On each fillet, before sealing, place a bay leaf, a 3 lemon slice halves, a pat of butter, 4 asparagus spears or green beans, 1/4 cup diced tomatoes, and 1/8 cup olives, Garnish with capers to taste. Fold snugly in parchment and staple shut. This can be done in advance and refrigerated until ready to cook. Bake at 425 F for 15 to 25 minutes and serve immediately. When it is getting close to done, the top of the parchment paper starts to turn brown. Parchment paper can be found in most in-store bakeries and kitchen supply stores. (You can also find a rather large roll at Costco.]." ]
[Name] Oatmeal Coconut Raisin Cookies [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2019-05-02T20:59:00Z [Description] Make and share this Oatmeal Coconut Raisin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1", "1", "1", "1 1/2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["shortening", "margarine", "butter", "eggs", "brown sugar", "white sugar", "baking soda", "baking powder", "vanilla", "flour", "quick oats", "sweetened coconut", "raisins", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1447.5 [FatContent] 65.8 [SaturatedFatContent] 23.7 [CholesterolContent] 93.0 [SodiumContent] 847.7 [CarbohydrateContent] 202.0 [FiberContent] 10.0 [SugarContent] 119.7 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preaheat oven to 375 degrees farenheit. Mix together shortening, margarine, sugar, brown sugar, eggs and vanilla. In a separate bowl, combine flour, soda, baking powder, oatmeal, coconut. Add two mixtures together and mix. Mix in nuts and raisins. Place dough balls on un-greased cookie sheet (air bake sheet works well]. Pat down dough balls to make them about 1/3 as tall as when balls. Bake for 10-12 minutes.
[Name] Sazon Goya Beans and Rice [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-05-02T21:01:00Z [Description] Make and share this Sazon Goya Beans and 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/53/87/18/RQtNmuPWTg6h85ocBEVE_sazonGoya.jpeg" [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["onion", "green pepper", "minced garlic cloves", "vegetable bouillon cubes", "chicken bouillon", "mixed spice", "cilantro", "olive oil", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.6 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 6.3 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start the rice cooking if you want to serve it over rice. saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes]. Add everything else except cilantro and lime wedges and simmer for 8 minutes. Sprinkle with cilantro and serve with lime wedges.
[Name] Hot Cheese Sandwich Rolls [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2019-05-02T21:01:00Z [Description] Make and share this Hot Cheese Sandwich Rolls 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/53/87/19/clK3bt8qTqCB08Sku5Z8_cheeserolls.jpeg" [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1", "1", "3", "9"] [RecipeIngredientParts] ["cheese", "hard-boiled eggs", "mayonnaise", "pimentos", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.5 [FatContent] 29.1 [SaturatedFatContent] 12.9 [CholesterolContent] 138.4 [SodiumContent] 1659.7 [CarbohydrateContent] 76.7 [FiberContent] 4.3 [SugarContent] 2.8 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] 9 rolls [RecipeInstructions] Boil the eggs and chop. Preheat oven to 350 degrees fahrenheit. Mix together all ingredients excluding rolls. Split rolls on top and hollow out. Removing about 1/3 of the bread. Fill rolls with cheese mixture. Wrap rolls individually in foil. Bake for 30 minutes. Cool for 10 minutes before serving.
[Name] Poppy-Seed Bread [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-05-02T21:02:00Z [Description] Make and share this Poppy-Seed Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/20/0z06tJLGQJGIiVS0J3JP_Poppy-Seed-Bread-with-Orange-Glaze.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "2", "1 1/2", "2", "1 1/2", "3", "1 1/2", "1 1/2", "1 1/2", "1/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "poppy seeds", "salt", "sugar", "milk", "eggs", "vanilla flavoring", "sugar", "vanilla flavoring"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.4 [FatContent] 21.4 [SaturatedFatContent] 3.5 [CholesterolContent] 50.8 [SodiumContent] 370.4 [CarbohydrateContent] 72.4 [FiberContent] 1.1 [SugarContent] 46.4 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 2 loafs [RecipeInstructions] Mix all ingredients in list before orange juice with mixer. Pour into two large greased loaf pans. Bake about 1 hour on 350 degrees F. Cool for 10 min. Poke holes with tooth pick all over breat. Poor Glaze over bread. Continue cooling for 30 minutes.
[Name] Homemade Salsa Recipe [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-02T22:15:00Z [Description] This recipe contains just a few simple ingredients and, whether you like hot and spicy or just flavor, it can be easily adjusted to your taste.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/0XZsl3W1TJq2tBcyAW6P_salsa%20web.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Spicy", "< 15 Mins", "No Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["28", "1", "1/2", "3/4", "1", "1/2", "1"] [RecipeIngredientParts] ["diced tomatoes", "onion", "cilantro", "salt", "cumin", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 593.8 [CarbohydrateContent] 9.5 [FiberContent] 2.8 [SugarContent] 6.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Watch video at: MomsHeart.net Place jalapeño and tomatoes in blender and run just until jalapeño is ground up. Transfer to a bowl. Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired. Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
[Name] Quick + Easy Instant Pot Pot Roast [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2019-05-03T02:33:00Z [Description] Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/22/XwasSoVDQbiJIV91kylg_0S9A4365.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/22/CGdmrViMSiWbqkCoReaY_0S9A4338.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/22/Ywek1xpcSyWam3nqNayA_0S9A4343.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/Rrxg8GWIRiFK62BL6b3z_IMG_2357.jpg" ] [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1", "1", "2", "1", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["kosher salt", "fresh ground black pepper", "garlic clove", "Worcestershire sauce", "dried thyme", "tomato paste", "beef broth", "small potato", "carrot", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 349.0 [FatContent] 11.8 [SaturatedFatContent] 5.3 [CholesterolContent] 124.7 [SodiumContent] 772.9 [CarbohydrateContent] 19.3 [FiberContent] 3.8 [SugarContent] 4.0 [ProteinContent] 42.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.", "Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.", "Top beef with potatoes and carrots.", "Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.", "Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.", "If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.", "Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram." ]
[Name] Air Fryer Bacon Wrapped Asparagus [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2019-05-03T02:43:00Z [Description] A green spring veggie wrapped in salty bacon is the perfect combo. The air fryer makes this mouth watering side dish in minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/23/EtCkBDFTEiCD2ZCT0VN9_0S9A3664.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/23/niapPQiQjWw4UcOKTu3w_0S9A3647.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/23/ZHNZqOwQRiSybojpFKDn_0S9A3656.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/b0BFEm8Qj68Tiqfgu4Ct_IMG_2069%20(1].jpg" ] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8"] [RecipeIngredientParts] ["asparagus", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.2 [FatContent] 7.5 [SaturatedFatContent] 2.5 [CholesterolContent] 10.9 [SodiumContent] 149.2 [CarbohydrateContent] 4.8 [FiberContent] 2.3 [SugarContent] 1.5 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat air fryer to 350-degrees F.", "Collect asparagus into 8 bundles of 2 or 3 pieces. Wrap each bundle in a slice of bacon and transfer to a plate; repeat with remaining bacon.", "Working in batches, place the bundles in the air fryer basket and cook for 5 to 7 minutes or until bacon is crisp.", "Serves: 4 ; Calories: 69; Total Fat: 3 grams; Saturated Fat: 1 gram; Total Carbohydrate: 4 grams; Sugars: 2 grams; Protein: 6 grams; Sodium: 149 milligrams; Cholesterol: 10 milligrams; Fiber: 2 grams." ]
[Name] Groundnut Cookies [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT12M [PrepTime] PT4M [TotalTime] PT16M [DatePublished] 2019-05-03T02:51:00Z [Description] This recipe comes from “the holidays of the world cookbook “. Warning:it contains peanuts. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "African", "High Protein", "High In...", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1/4"] [RecipeIngredientParts] ["salted peanuts", "salted peanuts", "eggs", "brown sugar", "all-purpose flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.2 [FatContent] 9.8 [SaturatedFatContent] 1.4 [CholesterolContent] 15.5 [SodiumContent] 164.1 [CarbohydrateContent] 10.6 [FiberContent] 1.5 [SugarContent] 6.7 [ProteinContent] 5.1 [RecipeServings] 36.0 [RecipeYield] 36 Cookies [RecipeInstructions] Preheat oven to 350 degrees F. in a mixing bowl, combine chopped peanuts, eggs, brown sugar, flour & baking powder, using mixing spoon or electric mixer, mix until well blended. drop dough by tablespoon onto cookie sheet, about 1 inch apart. Bake in oven for about 10-12 minutes or until golden.
[Name] Air Fryer Chicken Parm [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-05-03T03:01:00Z [Description] Everyone’s favorite comfort food can be made healthier and faster in the air fryer. Be sure to use thin sliced chicken breasts to ensure quick and even cooking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/25/YRXktkpQYWpbk1yqm0eh_0S9A3674.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/25/EtbFBPiQQ2zV3AI1DwHf_0S9A3712.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/AXTH57FiRsKp3WQHXeFf_IMG_2302.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/25/DaVmGjLsR7WwAwfzmiaC_0S9A3705.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "1/2", "1", "4", "1/2", "1/2"] [RecipeIngredientParts] ["panko breadcrumbs", "parmesan cheese", "salt", "dried oregano", "olive oil", "boneless skinless chicken breasts", "part-skim mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.0 [FatContent] 14.9 [SaturatedFatContent] 5.8 [CholesterolContent] 101.7 [SodiumContent] 961.3 [CarbohydrateContent] 15.3 [FiberContent] 1.5 [SugarContent] 4.1 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set the air fryer to 350°F (It will need about three minutes to preheat.]. Place Panko breadcrumbs, parmesan cheese, salt and oregano in a shallow dish. Brush chicken breasts on both sides with olive oil. Dredge the chicken in the panko mixture, coating both sides. Transfer two pieces of coated chicken to the air fryer and cook for 10 minutes. Pause the air fryer and open the basket. Top each piece of chicken with sauce and cheese. Cook for an additional 5 to 7 minutes until chicken is cooked through and cheese is melted and bubbly or until the internal temperature of the chicken is 165°F. Repeat with remaining 2 pieces of chicken.
[Name] Fufu [AuthorId] 778296 [AuthorName] Abe ray [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-03T04:02:00Z [Description] Make and share this Fufu recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "African", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.4 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.7 [CarbohydrateContent] 47.1 [FiberContent] 6.8 [SugarContent] 1.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel the yams or sweet potatoes and cut into small sized chunks. Using a masher or electric blender mash until smooth and lump free. Add nutmeg and salt and pepper to taste. Using wet, clean hands shape mixture into baseball sized balls.
[Name] Koulouria (Buttery Not Eggy) [AuthorId] 205750 [AuthorName] ballarat [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2019-05-03T06:26:00Z [Description] Much prefer the taste of these Greek easter biscuits - they have fewer eggs than most of the ones my husband's family make but as a non-Greek I prefer the higher butter content. Added bonus is they are easier to shape also. Prep time includes 1 hour resting of dough. The shaping of the individual biscuits is quite time consuming. Yield is 65 biscuits - dough weighed at 26gms/biscuit [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "1 1/2", "5", "2", "2", "1/2", "4", "6", "1", "1", NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "brandy", "bicarbonate of soda", "baking powder", "flour", "salt", "egg", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.1 [FatContent] 6.8 [SaturatedFatContent] 4.1 [CholesterolContent] 33.6 [SodiumContent] 95.8 [CarbohydrateContent] 13.5 [FiberContent] 0.3 [SugarContent] 4.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 65 biscuits [RecipeInstructions] Cream butter and sugar in large mixing bowl. Add eggs one at a time beating each before adding and well after each addition. Mix in vanilla and brandy. Sift together salt, flour, carb soda, baking powder. Add sifted flour mixture gradually by the spoonful. Mix ingredients well using the dough hook. Turn out on to lightly floured board and knead lightly by hand. Rest dough in refrigerator for one hour. Remove and shape into circles or twists as desired. Brush tops with well beaten egg and lightly sprinkle with sesame seeds. Bake at 180 degrees for 20 minutes.
[Name] Lemon Garlic Scallops [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-05-03T19:17:00Z [Description] Make and share this Lemon Garlic Scallops recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, NA, "3", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["sea scallops", "kosher salt", "black pepper", "butter", "white wine", "garlic cloves", "lemon", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.1 [FatContent] 18.5 [SaturatedFatContent] 11.2 [CholesterolContent] 100.4 [SodiumContent] 1046.7 [CarbohydrateContent] 10.5 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 28.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Rinse scallops and pat dry. Season with salt & pepper to taste.", "Preheat large nonstick skillet over medium high heat. Melt 1 tablespoon butter until slightly foamy.", "Add scallops to butter and sauté 2 minutes per side until seared and slightly translucent. Transfer to plate and keep warm.", "Add wine to skillet. Reduce heat and cook until mostly evaporated. Add garlic and cook 1 minute. Turn off heat, stir in lemon juice and remaining 2 tablespoons butter. Spoon sauce over scallops and serve immediately." ]
[Name] Air Fryer Beef Jerky [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT4H [PrepTime] PT24H [TotalTime] PT28H [DatePublished] 2019-05-04T02:42:00Z [Description] Jerky is a purely addictive health snack. Whip up a batch in a fraction of the time using the air fryer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/29/ICBUu48SQaiQeasUMh9R_0S9A3896.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/29/tpKMpz9GSFSFk2GPDcLI_0S9A3871.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/29/q0a88CYpTyqxUHiqs02x_0S9A3884.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/R8Xq2LOURpWniOOKqYBq_IMG_2338.jpg" ] [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["sirloin beef", "garlic clove", "reduced sodium soy sauce", "turbinado sugar", "rice vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 133.4 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Using a sharp knife, thinly slice beef and place in a resealable bag. In a bowl, combine garlic, ginger, soy sauce, sugar chili paste and rice vinegar; whisk well. Pour marinade into bag, seal and place in the refrigerator for at least 4 or up to 24 hours. When ready to cook, remove pieces of beef from a marinade and pat dry with a paper towel. Preheat air fryer to 160-degrees. Place beef in basket and cook for 3 to 4 hours. Checking the jerky periodically for desired doneness. Allow to cool completely and then store in an airtight container. Serves: 8; Calories: 69 ; Total Fat: 3 grams; Saturated Fat: 1 gram; Total Carbohydrate: 1 gram; Sugars: 1 gram; Protein: 10 grams; Sodium: 160 milligrams; Cholesterol: 26 milligrams; Fiber: 0 gram.
[Name] EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2019-05-04T12:26:00Z [Description] This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese. VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/VJTpUWlHSmmdTvJDAXQG_El-Pollo-Cinco-de-Mayo-Slow-Cooker-4-1024x765.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "1", "8", "1", "2", "2", "1", "1", "1", "1", "1", "1/2", "1/8", "1/4", "2"] [RecipeIngredientParts] ["black beans", "corn kernels", "green chili peppers", "low sodium chicken broth", "green onions", "roma tomato", "cilantro", "ground cumin", "onion powder", "dried ancho chile powder", "cayenne pepper", "sea salt", "black pepper", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.0 [FatContent] 5.9 [SaturatedFatContent] 1.6 [CholesterolContent] 30.9 [SodiumContent] 150.0 [CarbohydrateContent] 33.5 [FiberContent] 8.3 [SugarContent] 4.0 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.", "About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.", "Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6] speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces." ]
[Name] EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2019-05-04T12:33:00Z [Description] This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese. VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/miuueIQCRvma3WpxxIN2_El-Pollo-Cinco-de-Mayo-Slow-Cooker-4-1024x765.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "1", "8", "1", "2", "2", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["black beans", "corn kernels", "rotel", "low sodium chicken broth", "green onions", "roma tomato", "cilantro", "ground cumin", "onion powder", "dried ancho chile powder", "cayenne pepper", "sea salt", "black pepper", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 5.9 [SaturatedFatContent] 1.6 [CholesterolContent] 30.9 [SodiumContent] 384.6 [CarbohydrateContent] 30.7 [FiberContent] 7.6 [SugarContent] 1.5 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.", "About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.", "Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6] speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces." ]
[Name] Healthy Oatmeal Cookies [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-04T12:50:00Z [Description] Not the most beautiful cookies , and don't taste like a regular oatmeal cookie that's loaded with sugar, they get the sweetness from the bananas, they are good with a moist, chocolatey, chewy texture and they're made without any gluten, dairy, sugar, oil or eggs. While I must say, I'd prefer the regular version, this was enjoyed by DH and myself and I liked this healthier version and will be making it again [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/42/4/rzkh5PiKS2mgYNnXLr9T_Healthy%20Oatmeal%20Cookies.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["bananas", "flax seed meal", "rolled oats", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.8 [FatContent] 2.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 16.4 [FiberContent] 2.5 [SugarContent] 4.5 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] ["Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.", "In a small mixing bowl, completely mash the banana. Stir in the flax egg.", "Add the remaining ingredients and mix until fully combined.", "Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.", "Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.", "Store in a covered container for 2 – 3 days." ]
[Name] Fried Chicken Sandwich [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2019-05-04T20:43:00Z [Description] Make and share this Fried Chicken Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "2", "1/2", "2", "1/2", "1/2", NA, "1 1/2", "1/3", "1", "1", "1", "2", "2", "1", "1", "2", "3", NA, "4", "3", NA, "4", NA] [RecipeIngredientParts] ["salt", "kosher salt", "light brown sugar", "baking powder", "garlic clove", "fresh lemon juice", "mayonnaise", "chives", "celery seed", "fresh ground black pepper", "kosher salt", "all-purpose flour", "cornstarch", "garlic powder", "onion powder", "paprika", "cayenne pepper", "table salt", "kosher salt", "egg", "buttermilk", "Bourbon", "unsalted butter", "pickle", "iceberg lettuce", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.9 [FatContent] 27.7 [SaturatedFatContent] 10.9 [CholesterolContent] 150.8 [SodiumContent] 5960.4 [CarbohydrateContent] 79.2 [FiberContent] 4.7 [SugarContent] 9.1 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chicken: Mix salt, sugar and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it]. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. Seasoned Mayonnaise: Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds and pepper; season with salt. Assembly: Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 2 Tbsp. table salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using] and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece thigh at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours. Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain. Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch. Mix 1 Tbsp. pickle brine into 2 Tbsp. Of the seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw and more hot sauce, if desired.
[Name] Greek Stuffed Peppers for 2 [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-05-04T20:56:00Z [Description] Make and share this Greek Stuffed Peppers for 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["orzo pasta", "bell peppers", "olive oil", "zucchini", "dried oregano", "lemon, zest of", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.4 [FatContent] 16.5 [SaturatedFatContent] 6.9 [CholesterolContent] 33.4 [SodiumContent] 434.4 [CarbohydrateContent] 79.0 [FiberContent] 6.8 [SugarContent] 11.2 [ProteinContent] 18.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the peppers upright in a baking dish and roast for 20 minutes or until just tender. Meanwhile, in a medium saucepan over medium heat, drizzle the remaining olive oil and add the onion, zucchini, oregano and lemon zest. Season with the salt and pepper. Cook for 5 minutes, stirring frequently or until the vegetables are softened. Remove from heat and stir in the orzo, lemon juice and 2/3 of the feta. Fill the peppers with the mixture and top with the remaining feta. Return them to the oven for 20 minutes and bake until the cheese is golden brown. Serve warm or at room temperature.
[Name] Flank Steak Tacos With Charred Corn Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-05-04T21:11:00Z [Description] Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "2", "1 1/2", "1/4", "1", "2", "1", "12"] [RecipeIngredientParts] ["ground cumin", "fresh corn", "frozen corn", "red onion", "lime juice", "fresh cilantro", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.3 [FatContent] 23.8 [SaturatedFatContent] 7.2 [CholesterolContent] 115.7 [SodiumContent] 134.5 [CarbohydrateContent] 44.9 [FiberContent] 6.4 [SugarContent] 3.1 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.", "When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.", "Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare], 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.", "Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa." ]
[Name] Burnt Carrots With Brown Butter [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-05-04T21:21:00Z [Description] Make and share this Burnt Carrots With Brown Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "2", "6", "1", "3", "2", NA] [RecipeIngredientParts] ["carrot", "olive oil", "kosher salt", "shallots", "nori", "garlic clove", "unsalted butter", "fresh lime juice", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.3 [FatContent] 12.3 [SaturatedFatContent] 6.0 [CholesterolContent] 22.9 [SodiumContent] 80.4 [CarbohydrateContent] 12.6 [FiberContent] 3.2 [SugarContent] 5.5 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place a rack in top third of oven; preheat to 450°. Toss carrots and olive oil on a large rimmed baking sheet. Season with kosher salt. Roast carrots until lightly charred around the edges and just-tender in the center. 15–18 minutes. Let cool slightly.", "Meanwhile, cook shallots, nori, garlic and butter in a small saucepan over medium heat, stirring often, until butter is browned and nutty-smelling and shallots are golden, 6–7 minutes.", "Transfer carrots to a plate. Spoon butter dressing over. Drizzle with lime juice and season with sea salt." ]
[Name] Instant Pot Cauliflower Hash Brown Casserole [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-05-05T00:22:00Z [Description] Make this versatile side dish for literally ANY meal. Cauliflower and potato are a winning low(er) carb combo. Make head in the Instant Pot and reheat in the broiler just before serving. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/37/gbD7KRuYRXEA7hdglAtA_0S9A4371.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/37/giQBvT6wR1KM0YU4gSnY_0S9A4374.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/37/YGxy1C8LRSW4OkFwb5ww_0S9A4379.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/JihqcYXSF2YWMrsDtVGr_IMG_2384.jpg" ] [RecipeCategory] Potato [Keywords] ["Cauliflower", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["egg", "cauliflower florets", "frozen hash brown potatoes", "kosher salt", "fresh ground black pepper", "panko breadcrumbs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.6 [FatContent] 3.8 [SaturatedFatContent] 1.7 [CholesterolContent] 52.0 [SodiumContent] 771.8 [CarbohydrateContent] 17.4 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a 32-ounce (6-inch] soufflé dish with nonstick cooking spray; set aside. Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine. Pour mixture in prepared soufflé dish. Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower soufflé dish 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 10 minutes. When the cook time is done, quick release the pressure. Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown. Sprinkle with everything bagel seasoning and serve. Serves: 4 ; Calories: 113; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 15 grams; Sugars: 1 gram; Protein: 6 grams; Sodium: 325 milligrams; Cholesterol: 52milligrams; Fiber: 2 grams.
[Name] White Chocolate Macadamia Nut Cookie Brittle [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-05-05T00:50:00Z [Description] The unbaked nut mixture will be crumbly before pressing onto bottom of prepared pan. For best results, be sure to press the nut mixture into an even layer, completely covering bottom of pan. [Images] character(0) [RecipeCategory] Nuts [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "1 1/2", "1", "1", "1/4", "3/4", "1", "1/2", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "butter", "vanilla", "white chocolate baking squares"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.6 [FatContent] 18.2 [SaturatedFatContent] 9.4 [CholesterolContent] 32.0 [SodiumContent] 164.9 [CarbohydrateContent] 33.7 [FiberContent] 0.9 [SugarContent] 21.2 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended. Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 15 to 18 minute or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 minute or until golden brown. Remove from oven; cool completely. Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
[Name] Instant Pot Spicy Korean Short Ribs [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2019-05-05T00:59:00Z [Description] You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/39/oJnthKGrSKKUo1HplYjK_0S9A4323.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/39/GJJxMOhATEefNjrrDnFD_0S9A4307.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/39/QmnTMbc3QMmJ1esP4RyG_0S9A4320.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["molasses", "reduced sodium soy sauce", "ground ginger", "garlic clove", "kosher salt", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.2 [FatContent] 52.0 [SaturatedFatContent] 22.6 [CholesterolContent] 109.1 [SodiumContent] 326.2 [CarbohydrateContent] 5.6 [FiberContent] 0.1 [SugarContent] 3.8 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic. Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure. Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro. Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
[Name] Air Fryer Breakfast Bake [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-05-05T01:13:00Z [Description] Use any cheese and veggies you have on hand for this versatile one dish meal. Add some booked ham or breakfast sausage for a meat lovers version. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/40/GTYqbNDMQbuyRWPicqGI_0S9A3819.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/40/gBVOaVbUQGqUIBkwiNpD_0S9A3786.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/40/zFPdQ3iTweKfAal6Bzqw_0S9A3776.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/aQKEWaQcQD2sqhGehebs_IMG_2377.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1", "1 1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["eggs", "1% low-fat milk", "kosher salt", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 282.0 [FatContent] 17.3 [SaturatedFatContent] 7.8 [CholesterolContent] 395.0 [SodiumContent] 1008.5 [CarbohydrateContent] 10.1 [FiberContent] 2.1 [SugarContent] 3.0 [ProteinContent] 21.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat air fryer to 250-degrees F. Spray a 6-inch soufflé dish with nonstick cooking spray; set aside. Beat eggs, milk, salt and hot sauce in a medium bowl. Fold in bread pieces, spinach, ¼ cup cheese and bell pepper. Pour egg mixture into prepared casserole dish and transfer dish to the air fryer basket. Cook for 20 minutes. Pause the machine, sprinkle with remaining cheese and cook for an additional 5 minutes or until eggs are completely set and the edges are golden brown. Carefully remove from fryer basket and allow to rest for 10 minutes before serving. Serves: 2; Calories: 165; Total Fat: 9 grams; Saturated Fat: 4 grams; Total Carbohydrate: 14 grams; Sugars: 2 grams; Protein: 9 grams; Sodium: 524 milligrams; Cholesterol: 108 milligrams; Fiber: 3 grams.
[Name] Air Fryer Banana Bread [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-05-05T01:48:00Z [Description] Baking is an under appreciated talent of the air fryer. Make banana bread using one round pan or 2 small mini loaf pans. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/41/VCHazV1oRulBcWhrYsl5_0S9A3862.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/70B0sFc6SpixvYecpN1g_IMG_2395.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/41/HgLxNfb8Tf2hSGWvTzxP_0S9A3832.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/41/CBY0sZrURaOTOgM0Ik9W_0S9A3845.jpg" ] [RecipeCategory] Breads [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "baking soda", "kosher salt", "granulated sugar", "low-fat buttermilk", "egg", "vanilla extract", "canola oil", "bananas", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 177.2 [FatContent] 7.7 [SaturatedFatContent] 0.8 [CholesterolContent] 23.6 [SodiumContent] 96.2 [CarbohydrateContent] 25.8 [FiberContent] 1.1 [SugarContent] 16.6 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spray baking pan(s] with nonstick cooking spray and set aside. Preheat air fryer to 305-310-degrees F. In a large bowl, combine all-purpose flour, almond flour, cinnamon, baking soda and salt; whisk to combine. In a separate bowl mix sugar, buttermilk, egg, vanilla, canola oil and mashed banana. Add wet ingredients to dry and gently fold until completely combined. Pour batter into pan(s] and top with sliced banana and sprinkle with sanding sugar, if using. Transfer pan(s] to the fryer basket. Cook for 25 minutes or until a toothpick comes out clean from the center of the bread(s]. Allow to cool for at least 10 minutes before removing from the pan(s]. Serves: 8; Calories: 200; Total Fat: 10 grams; Saturated Fat: 1 grams; Total Carbohydrate: 28 grams; Sugars: 18 grams; Protein: 3 grams; Sodium: 140 milligrams; Cholesterol: 24 milligrams; Fiber: 2 grams.
[Name] Mediterranean Lamb Shanks [AuthorId] 181389 [AuthorName] Mazey [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-05-05T04:31:00Z [Description] Make and share this Mediterranean Lamb Shanks recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "2", "3", "2", "1", "400", "1", "2", "1/3"] [RecipeIngredientParts] ["extra virgin olive oil", "lamb shanks", "celery ribs", "garlic cloves", "fresh rosemary", "dry white wine", "crushed tomatoes", "tomato paste", "kalamata olive"] [AggregatedRating] nan [ReviewCount] nan [Calories] 910.5 [FatContent] 42.7 [SaturatedFatContent] 15.6 [CholesterolContent] 242.2 [SodiumContent] 637.3 [CarbohydrateContent] 52.5 [FiberContent] 16.6 [SugarContent] 3.2 [ProteinContent] 77.7 [RecipeServings] 4.0 [RecipeYield] 4 serves [RecipeInstructions] ["Pat Lamb Shanks dry, and season with salt and pepper.", "Heat oil in a large pressure cooker over medium-high heat. Add lamb. Cook for 6 minutes, turning, until browned all over. Transfer to a plate.", "Add onion and celery to pressure cooker. Cook, stirring for 4 minutes or until starting to brown. Add garlic, rosemary and bay leaves. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook for 5 minutes or until reduced by half. Add crushed tomato. Bring to a simmer.", "Return lamb to pressure cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 60 minutes. Release pressure according to manufacturer’s instructions. Remove lid. Stir in olives." ]
[Name] A Berry White Chocolate Muffin [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-05T16:09:00Z [Description] Make and share this A Berry White Chocolate Muffin 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/bvx34vAmTPeyryE7JKBi_IMG_0455.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Raspberries", "Berries", "Fruit", "Healthy", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2/3", "2", "1/2", "1", "1", "3 1/2", "2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "egg", "unsalted butter", "vanilla extract", "mixed berries", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.1 [FatContent] 8.9 [SaturatedFatContent] 4.2 [CholesterolContent] 27.9 [SodiumContent] 180.6 [CarbohydrateContent] 44.9 [FiberContent] 1.8 [SugarContent] 16.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 12-15 muffins [RecipeInstructions] Preheat oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, beat together the egg, milk, butter, and vanilla. Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated. Fold in the berries and white chocolate chips, until just incorporated. Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full. Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter]. Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.
[Name] Air Fryer Garlic & Herb Pork Chops [AuthorId] 2002450727 [AuthorName] DanaAngeloWhite [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-05-05T22:30:00Z [Description] The power of the air fryer keeps these chops tender and juicy and they are ready in 10 minutes. Instead of a marinade, cook and serve these chops with a flavorful sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/44/ObcaErMhSLScTzy5jhSE_0S9A3596.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002450727/4W2MlEXT0W0fZhzMyLQ2_IMG_2438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/44/IecWrSPbTmWjIZJElvAq_0S9A3570.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/44/QPzN3o20RsOpmD9AvZ8E_0S9A3577.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/2", "3", "1/4", NA, "1"] [RecipeIngredientParts] ["fresh rosemary", "coarse sea salt", "extra virgin olive oil", "fresh parsley", "lemon", "coarse sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.6 [FatContent] 28.1 [SaturatedFatContent] 7.4 [CholesterolContent] 137.3 [SodiumContent] 983.9 [CarbohydrateContent] 0.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 41.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with rosemary and salt. Place 2 chops in air fryer basket and cook at 400-degrees F for 10 minutes (*see tip]. While the pork is cooking make the sauce. In a small bowl combine olive oil, parsley, lemon zest, lemon juice and salt. Mix well and set aside. When the cook time is up, use tongs to remove the pork chops and transfer them to a plate or serving platter. Repeat steps to cook 2 remaining chops. Spoon sauce over cooked pork chops and serve. Serves: 4; Calories: 275; Total Fat: 16 grams; Saturated Fat: 2 grams; Total Carbohydrate: 0 grams; Sugars: 0 grams; Protein: 31 grams; Sodium: 365 milligrams; Cholesterol: 98 milligrams; Fiber: 0 gram. Tip: To help prevent smoking, line the bottom of the air fryer basket with aluminum foil.
[Name] Chicken Shashlik [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-06T07:40:00Z [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/recipes/53/87/45/44tzcGMGQDaawu1YNg89_4%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/45/1LobdzQyO7xCNohFjL4g_1%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/45/2xmJt7eOTlyDhhl3hxMe_3%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/dVNRKWhRKmFrCrigyJJS_2%20s.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "3", "1", "1/2", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["chicken breasts", "tomatoes", "tomato puree", "chili powder", "olive oil", "garlic", "fresh coriander", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.9 [FatContent] 32.5 [SaturatedFatContent] 7.3 [CholesterolContent] 128.0 [SodiumContent] 149.6 [CarbohydrateContent] 12.0 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 44.0 [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] Sparkling Blueberry Lemonade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-06T16:09:00Z [Description] Make and share this Sparkling Blueberry Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lemon", "Berries", "Citrus", "Fruit", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "6", "4", NA] [RecipeIngredientParts] ["sugar", "lemon juice", "lemon zest", "blueberries", "sparkling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 60.5 [FiberContent] 1.2 [SugarContent] 55.8 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth. If you wish your lemonade to be pulp-free, strain the mixture through a tea strainer or drive, otherwise pour the mixture into a 2-quart pitcher. Add the sparkling water and stir to combine. Fill the pitcher with ice and serve.
[Name] Simple Curry Fried Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-05-06T16:26:00Z [Description] Make and share this Simple Curry Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Asian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/3", "3", "2/3", "1", "1", NA, "1"] [RecipeIngredientParts] ["eggs", "onion", "carrot", "cooked rice", "ham", "curry powder", "soy sauce", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.5 [FatContent] 15.3 [SaturatedFatContent] 3.6 [CholesterolContent] 210.3 [SodiumContent] 957.0 [CarbohydrateContent] 85.3 [FiberContent] 2.7 [SugarContent] 1.7 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a frying pan or wok over high heat until hot. Add 1/2 tablespoon oil and then swirl it around the pan to coat. Add the egg and scramble vigorously with a spatula to break it up into small chunks. When the eggs, are barely cooked, transfer them to a plate. Add the remaining 1/2 tablespoon oil to the pan along with the onion and carrot. Stir-fry until the carrots are tender. Add the rice, using your hands to crumble the rice apart as much as possible. Stir-fry, using the spatula to break up the rice so that there are no clumps. Add the ham or chicken and then sprinkle on the curry powder, soy sauce and pepper. Stir-fry until the curry is fragrant and the rice is shiny. Return the egg to the pan along with the scallions and mix to combine. Taste for salt and adjust as needed.
[Name] Pecan Bars [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-05-06T17:07:00Z [Description] Make and share this Pecan Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1", "1/4", "6", "1/2", "1/3", "4", "1", "2", "1/2", "1", "1 3/4"] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "pecans", "salt", "baking powder", "unsalted butter", "light brown sugar", "light corn syrup", "unsalted butter", "Bourbon", "dark rum", "vanilla extract", "salt", "egg", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1046.3 [FatContent] 69.6 [SaturatedFatContent] 22.0 [CholesterolContent] 122.8 [SodiumContent] 948.1 [CarbohydrateContent] 99.1 [FiberContent] 6.1 [SugarContent] 55.2 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To toast the pecans: Preheat oven to 350°. Place pecans in a single layer In a 9” x 9” baking pan. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant. Shake every few minutes and watch closely. Allow to cool. Meanwhile, melt 4 tablespoons butter. Set aside and allow to cool for the filling. For the crust: Line an 8-inch square pan with foil (two large sheets going opposite direction], then coat lightly with oil spray. Process flour, 1/3 cup brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses. Sprinkle the 6 tablespoons chilled butter cubes over the top. Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses. Place the crust mixture in the prepared pan. Press firmly into an even crust with your fingers. Bake until it begins to brown, 20 - 24 minutes. For the filling: As soon as the crust finishes baking, stir together the 1/2 cup brown sugar, corn syrup, melted butter, bourbon/rum or rum extract, vanilla extract and salt just until combined. Whisk in the egg until incoporated, then pour over the hot crust. Sprinkle the 1 3/4 cups chopped pecans over the top. Return to oven and bake until top is golden brown and top begins to crack, about 22 to 25 minutes. Cool completely on a wire rack, about 1 hours, before removing from the pan using the foil as lifters. Cut as desired.
[Name] Cauliflower Garlic Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-05-06T17:47:00Z [Description] Saw this recipe on FB and a lower carb version of garlic bread and in my search to attempt healthier eating and the struggle to get veggies into my husband decided to try it. It was pretty easy and a nice fast bread when you need to get something ready in a hurry. Certainly NOT up to your regular garlic bread it was nice and I believe healthier. However; the background flavor of cauliflower was still there and I'd cut it back to half of whats called for. If I make it again I would leave out the cauliflower completely and believer then it'd be a nice addition to dinner. but I've posted here exaclty as I found it so anyone can make the decision as the want. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/44/0/NiKDE1bMTjyjwRtic9NW_Cauliflower%20Garlic%20Bread2.JPG" [RecipeCategory] Breads [Keywords] ["Cauliflower", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "6", "1 1/4", "1", "1", "6", "5", "1", "1", "1"] [RecipeIngredientParts] ["cauliflower", "eggs", "baking powder", "kosher salt", "butter", "garlic cloves", "thyme", "parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.7 [FatContent] 12.5 [SaturatedFatContent] 6.8 [CholesterolContent] 162.9 [SodiumContent] 578.3 [CarbohydrateContent] 3.4 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350° and line a 9-x-5” loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible. In a medium bowl, beat egg whites until stiff peaks form. Set aside. In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.] Fold in the thyme and most of the parsley (save some for topping]. Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing. Sprinkle slices with Parmesan and more parsley. Cauliflower Garlic Bread. TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.
[Name] MARINATED OVEN BAKED CHICKEN THIGHS [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2019-05-06T20:45:00Z [Description] Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes
[Name] Vegan Cocktail Sauce [AuthorId] 2001398106 [AuthorName] Ron H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-06T21:19:00Z [Description] Make and share this Vegan Cocktail Sauce 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/2001398106/bOLskFRTD62EVIki6M2w_DSCN0567.JPG" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1"] [RecipeIngredientParts] ["ketchup", "horseradish", "Worcestershire sauce", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 745.4 [CarbohydrateContent] 17.3 [FiberContent] 0.6 [SugarContent] 15.0 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl add all the ingredients and mix well. Place in the frig about 1/2 hour to chill. Annie's makes a good worcestershire sauce but Kroger brand is Vegan.
[Name] Quick Mexican Brown Rice [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2019-05-07T01:11:00Z [Description] Make and share this Quick Mexican Brown 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/53/87/52/SAqCI9ETfiLip22n62DX_mexicanBrownRice.jpeg" [RecipeCategory] Brown Rice [Keywords] ["Rice", "Mexican", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["canola oil", "brown rice", "onions", "garlic", "Mexican-style tomatoes", "bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.1 [FatContent] 6.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 281.4 [CarbohydrateContent] 55.1 [FiberContent] 3.2 [SugarContent] 2.7 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat canola oil in a saucepan over medium heat and saute and rice just until golden. Add the onions and garlic and saute for a couple of minutes. Stir in tomatoes (including juice], the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat, cover for 20 to 25 minutes , or until all absorbed.
[Name] Biscuits [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-05-07T01:26:00Z [Description] Make and share this Biscuits 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/53/87/53/osZyc0AlSzST8ueGOjTC_How-to-Make-Biscuits-Baked.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "4", "2", "1/2", "2/3", "1/2"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "sugar", "butter", "milk", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.1 [FatContent] 16.7 [SaturatedFatContent] 10.4 [CholesterolContent] 44.5 [SodiumContent] 585.2 [CarbohydrateContent] 38.2 [FiberContent] 1.1 [SugarContent] 4.3 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 12 large biscuits [RecipeInstructions] preheat oven to 450 degrees Fahrenheit. mix together dry ingredients. cut softened butter evenly into dry ingredients. cut butter in evenly. add milk. roll out dough. fold in half. roll dough out again. stamp round biscuits with a cup. bake on an un-greased baking sheet (air bake works well] for 10-12 minutes.
[Name] Apple Crisp [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-05-07T01:40:00Z [Description] Make and share this Apple Crisp 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/53/87/54/KHZC5fFYQFOsz30cfdYG_Apple-Crisp.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["apples", "flour", "brown sugar", "butter", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 823.8 [FatContent] 34.0 [SaturatedFatContent] 20.0 [CholesterolContent] 81.3 [SodiumContent] 289.0 [CarbohydrateContent] 126.5 [FiberContent] 10.1 [SugarContent] 76.6 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350 degrees Fahrenheit. core apples and cut into slices. spread apples into a buttered 9x13 in glass dish. mix together flour and brown sugar. cut in butter into the mixture. mix in oats. sprinkle over apples and pat down. bake for 35 - 40 minutes.
[Name] Swedish Pancakes [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-07T02:17:00Z [Description] Make and share this Swedish Pancakes 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/53/87/55/SYVZrFa5T2ijf1u2M6l4_swedish-pancakes-side-web.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/3", "3", "1", "2"] [RecipeIngredientParts] ["sugar", "salt", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.9 [FatContent] 17.1 [SaturatedFatContent] 4.7 [CholesterolContent] 197.4 [SodiumContent] 370.2 [CarbohydrateContent] 48.2 [FiberContent] 0.8 [SugarContent] 8.7 [ProteinContent] 12.7 [RecipeServings] 3.0 [RecipeYield] 12 pancakes [RecipeInstructions] sift dry ingredients. gradually add unbeaten eggs, milk and salad oil. beat until batter is perfectly smooth. strain. pour batter, a tablespoon at a time, on a hot griddle tilting griddle as batter is poured so as to make a very thin cake. a perfectly round crepe may be made if a small 5\" fruing pan is used. fill cooked cakes with strawberry preserves and roll. serve with melted butter and powdered sugar, syrups, fruit.
[Name] TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-07T12:51:00Z [Description] This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries (click on link to view video of step by step) https://www.thereciperebel.com/triple-berry-angel-food-cake-roll-a-red-white-and-blue-dessert-video/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "8", "1 1/2", "1", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["powdered sugar", "light cream cheese", "heavy cream", "vanilla", "fresh strawberries", "fresh blueberries", "fresh raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.5 [FatContent] 15.7 [SaturatedFatContent] 9.3 [CholesterolContent] 54.8 [SodiumContent] 242.4 [CarbohydrateContent] 46.6 [FiberContent] 1.9 [SugarContent] 29.0 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F and line the bottom of a 10x15x1\" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom]. Do not grease the pan.", "Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.", "Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.", "Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.].", "In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.", "Unroll cooled cake (you can just leave it laying on the towel] and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!] and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours]." ]
[Name] BOUILLABAISSE À La MARSEILLAISE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-05-07T13:24:00Z [Description] Rich, flavorful and visually appealing, this French fish stew is a great dish to serve for special occasions! VIDEO https://www.youtube.com/watch?v=CRSbJItw1fY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/urxwJSIZQnuYSOoCJLgU_Bouillabaisse-8_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "3 1/2", "2", "1 1/2", "5", "4", "2", "1", "4", "1", "1", "1/2", "1", "6", "1", "2/3", "1", "2", "1", "3", "3"] [RecipeIngredientParts] ["olive oil", "fennel", "leeks", "red onions", "garlic cloves", "plum tomatoes", "tomato paste", "thyme", "dill", "saffron thread", "cayenne pepper", "dry white wine", "boiling water", "parsley", "bay leaf", "sea salt", "black pepper", "lobsters"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.3 [FatContent] 14.3 [SaturatedFatContent] 2.2 [CholesterolContent] 288.3 [SodiumContent] 1830.7 [CarbohydrateContent] 20.2 [FiberContent] 4.9 [SugarContent] 7.1 [ProteinContent] 40.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, add oil and when hot, throw in fennel, leeks, onions and garlic; stir and cook for 5 minutes. Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in white wine and scrape the bottom of the pot; cook for 5 minutes. Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes. Reduce heat to medium-low and simmer for 45 minutes. Remove fish heads, bones and shells; discard. Remove sprigs of thyme as well. Using a hand blender, purée the mixture until smooth. Strain the mixture through a fine sieve over a large pot. Bring heat to medium-high and broth starts to boil, add firmer fish first before adding the others. When they are all cooked, transfer them to a serving plate. Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer broth to a soup tureen. In shallow bowls, place a mix of fish and shellfish, ladle the broth and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top. Make 6-8 servings. NOTE: If not using fresh fish, use 4 cups clam juice and 6 cups water BUT no salt.
[Name] Tortellini Salad With Asparagus and Basil Dressing [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-05-07T21:55:00Z [Description] Fabulous salad from the Washington Post -- just the perfect combination of colors, flavors, and textures! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1/3", "3", "1", "1", "1/2", "12", "1/2", "1"] [RecipeIngredientParts] ["kosher salt", "asparagus", "pine nuts", "olive oil", "fresh lemon juice", "shallot", "garlic clove", "black pepper", "cherry tomatoes", "grape tomatoes", "fresh basil", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.5 [FatContent] 34.4 [SaturatedFatContent] 8.3 [CholesterolContent] 52.8 [SodiumContent] 1132.5 [CarbohydrateContent] 64.5 [FiberContent] 6.0 [SugarContent] 5.5 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Step 1: Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter. Step 2: Trim 1 inch from the ends of the asparagus stalks. If some of the stalks are much thicker than a pencil, use a vegetable peeler to remove the woody exterior from the bottom half of each one. Cut the stalks and spears into 1-inch lengths. Step 3: Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry. Step 4: Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water, and drain again, leaving it slightly wet. Step 5: While the tortellini are cooking, toast the pine nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely. Step 6: Whisk together the oil, lemon juice, shallot, garlic and the 1/2 teaspoon each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for 15 minutes. Step 7: Chop the basil leaves and add them to the+ bowl, along with the asparagus, Parm and the toasted pine nuts. Taste, add more salt and pepper as needed, and serve.
[Name] Forky Inspired Cheesecake Pops [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2019-05-08T05:07:00Z [Description] These no bake cheesecake pops are super simple to make using golden oreos and cream cheese for a tangy, creamy treat that's as fun to eat as it is to create! After a dip in white chocolate, they are decorated with a little candy and cookies to turn them into a cake pop inspired by the hilarious new Toy Story character, Forky. You can't help but smile when you see them come together! This treat is also perfect for kids of all ages with the help of an adult.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/59/QixMjZohT5n9RzqCp4vP_Forky 16X9 V1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/59/n9BlDitySFi2EZh3bll1_Forky 16X9 V2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/59/E3d8O2yWS1yA9cvvmjdD_Forky 16x9 V3.png"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/4", "1/4", "2", "20", "4", "1/8"] [RecipeIngredientParts] ["mini marshmallows", "water", "powdered sugar", "vanilla extract", "vegetable shortening", "cream cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.1 [FatContent] 7.9 [SaturatedFatContent] 3.1 [CholesterolContent] 8.9 [SodiumContent] 133.3 [CarbohydrateContent] 26.3 [FiberContent] 0.5 [SugarContent] 20.1 [ProteinContent] 1.5 [RecipeServings] 14.0 [RecipeYield] 14 Cheesecake Pops [RecipeInstructions] ["Before you begin, you will also need: 14 white sporks, 42 strands of pink and blue pull n' peel licorice, 14 medium eye sprinkles, 14 mini eye sprinkles, pink food marker, black decorating icing, 7 milano cookies, number 2 small round piping tip, and 12 ounces bright white candy melts or white chocolate for Forky inspired decorations.", "Let's start with the marshmallow fondant! The homemade kind is so easy to make, and tastes way better than anything you can buy in a store. Place the marshmallows and water in a microwave safe bowl (with plenty of room for the marshmallows to expand], and heat for 30 seconds. Stir, and microwave again for 30 seconds more. Stir until the marshmallows are smooth and completely melted.", "Add in half of the powdered sugar and stir to combine, then add the rest and the vanilla extract, and continue to mix until you cannot mix anymore. Coat a work surface and your hands with the vegetable shortening (to prevent sticking], and begin to knead the fondant on your surface until it comes together and is no longer sticky (add shortening as needed]. Coat the fondant with a little more shortening and wrap it in plastic wrap before transferring to the refrigerator to chill overnight.", "To make the cheesecake pops place your Oreo cookies in the bowl of a food processor, and process until finely ground. Add the salt and process just until combined. Transfer to a medium bowl and add the cream cheese in small pieces. Mix to combine with your hands.", "Scoop out a heaping 1/2 a tablespoon, and roll between your palms to form balls. Place the cheesecake balls on a parchment lined tray, and transfer to the refrigerator to chill for at least 45 minutes. While they are setting you can begin to work on the decorations.", "The licorice should be pre cut to the right length for the arms. You will just want to gently separate 4 strands per cake pop (with the eyebrow and arms being the same color]. On top of a piece of wax paper cut a 1 inch section for the eyebrow and form it into an arch. Then cut a 1 inch section of the mouth color and press the 2 cut ends together to join them. You can make this one smiling or any expression you would like. Press it into your wax paper to hold the shape. To create the arms, make 3 folds on the end of the strand of licorice and separate slightly for fingers, repeat with the other strand, and then twist the 2 arm strands together in the middle. I found it best to shape the licorice the night before decorating, and let it set on the wax paper so it's not as sticky and holds the designs better.", "Once the cake pops are fully chilled it's time to dip them! Place the candy melts or white chocolate in a heat safe bowl, and microwave at 50% power for 1 minute, stir and repeat (in 30 second intervals], until the melts are smooth and completely melted. If you need to thin them out a bit you can add paramount crystals 1 teaspoon at a time, stirring until combined. Use a toothpick to add a little of the candy melts to the spoon part of each spork and place a cheesecake ball on top gently molding to the shape of the spork. Allow the chocolate to set.", "Dip the front of each spork into the candy melts, completely covering the cheesecake ball, and gently tap the bottom of the spork against the side of the bowl to pop any air bubbles and smooth the candy. Allow to set. You can dip them all once more for an extra smooth finish. (A toothpick is a great tool if you need to remove any excess candy melts from the fork tings]. Once all the pops are dipped you can transfer them back to the refrigerator while completing the decorations (the cheesecake pops can also be refrigerated overnight].", "To prepare the cookie sticks for each pop, carefully cut each milano cookie in half with a sharp kitchen knife. Then cut the halves in half once more so that you have 4 pieces (2 per pop]. If you would like, you can use the knife to very carefully round out the ends of each cookie. Set aside.", "Once the fondant has chilled you can separate and roll it into 1 inch balls. Form each ball into a triangle between your fingers (and flatten the top of the triangle]. Set aside.", "When you are ready to put the cake pops together re melt your candy melts to use as the \"glue\". Place your cheesecake pops on a piece of wax paper, and use a toothpick dipped in the candy melts to attach the eyebrow, mouth, and sprinkle eyes. Tear a tiny piece of paper towel and color it with the food marker. Dab onto either side of the mouth for cheeks.", "Attach the piping tip to your decorating icing, and pipe large pupils into the center of each sprinkle eye. Glue the arms onto the spork handle with more candy melts.", "Add the fondant triangle to the bottom of your spork handle, and use melts to attach 1 piece of the cookie to either side of the bottom (like skis]. Take a million pictures of your adorable new creation, and enjoy!", "Tools and Specialty Ingredients:", "Keep in mind: Price and stock could change after publish date, and we may make money from these links.", "Sporks – Buy now on Amazon, $8: https://amzn.to/2YUmsgU.", "Bright White Candy Melts – Buy now on Amazon, $7: https://amzn.to/2W9w4Ya.", "Mini Candy Eyes – Buy now on Amazon, $8: https://amzn.to/2HKGhSe.", "Black Decorating Icing – Buy now on Amazon, $5: https://amzn.to/2YSAoIc.", "Medium Sprinkle Eyes – Buy now on Amazon, $8: https://amzn.to/2Z0WHM5.", "Pull ‘n’ Peel Licorice – Buy now on Amazon, $10: https://amzn.to/2We3JQA.", "Golden Oreos – Buy now on Amazon, $3: https://amzn.to/30U0MDq.", "Paramount Crystals (to smooth candy melts] – Buy now on Amazon, $13: https://amzn.to/2MvlQNB." ]
[Name] IP Garlic Rice and Chicken [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2019-05-08T13:45:00Z [Description] Brown rice is cooked with fresh garlic and tender bites of chicken. Parmesan cheese and asparagus (or broccoli) are stirred in to make a perfect one pot meal. https://www.365daysofcrockpot.com/instant-pot-garlic-rice-and-chicken/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2 1/4", "1", "1", "1", "1/2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "garlic", "brown rice", "chicken broth", "dried basil", "garlic powder", "kosher salt", "black pepper", "boneless skinless chicken thighs", "parmesan cheese", "asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.4 [FatContent] 16.9 [SaturatedFatContent] 8.0 [CholesterolContent] 122.1 [SodiumContent] 967.9 [CarbohydrateContent] 52.2 [FiberContent] 3.0 [SugarContent] 2.2 [ProteinContent] 33.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around so the butter melts. Add in the onion and saute for 4-5 minutes. Add in the minced garlic and stir for about 20 seconds. Add in the brown rice and stir to coat the rice in butter and onions. Stir in the chicken broth, basil, garlic powder, salt and pepper. Nestle the chicken on top of the rice. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid. Use tongs to remove the chicken and place it on a cutting board. Stir in the parmesan cheese and the asparagus. Cover the pot so the warm rice can “cook” the asparagus. Cut the chicken into pieces and add it back inches Salt and pepper to taste. When asparagus gets to your desired softness serve and enjoy. I like my asparagus with a little crispness so it didn’t take much time at all. Plus my asparagus spears were pretty skinny. NOTES. If you prefer you can use broccoli florets in the place of asparagus. Cut a head of broccoli into small florets so they can cook quickly. Follow the directions above as written. You can also use frozen broccoli. Run hot water over the broccoli before adding it into the pot. If you prefer white meat over the dark thighs you can use thick chicken breasts. Because the rice needs to cook for 22 minutes the chicken can get a little overcooked. Using thick chicken breasts helps with that.
[Name] Grandma's Baked Beans [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2019-05-08T16:46:00Z [Description] Make and share this Grandma's Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1/4", "1", "1", "4 -6"] [RecipeIngredientParts] ["kidney beans", "lima beans", "catsup", "brown sugar", "onion", "dry mustard", "Worcestershire sauce", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.2 [FatContent] 3.6 [SaturatedFatContent] 1.0 [CholesterolContent] 3.6 [SodiumContent] 1152.8 [CarbohydrateContent] 58.7 [FiberContent] 9.8 [SugarContent] 28.8 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook lima beans 2 minutes less than directed on the bag and drain. . Mix all ingredients and pour into a 2 quart casserole dish. Bake for 35-40 minutes at 350.
[Name] Another Chicken Spaghetti [AuthorId] 2002383220 [AuthorName] Johns Cutie [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2019-05-08T17:04:00Z [Description] Make and share this Another Chicken Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "12", "1", "1", "1/2", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["chicken", "canola oil", "spaghetti", "garlic", "green bell pepper", "onion", "black olives", "bell peppers", "milk", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.7 [FatContent] 43.5 [SaturatedFatContent] 19.9 [CholesterolContent] 134.6 [SodiumContent] 1387.5 [CarbohydrateContent] 46.1 [FiberContent] 2.9 [SugarContent] 9.1 [ProteinContent] 29.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.", "Dice Onion and bell pepper. Drain and wash olives.", "Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.", "Cook the pasta while you assemble and heat the sauce.", "In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.", "Add the olives and the can of Rotel tomatoes. Heat until it is boiling.", "Add the Cream of Mushroom soup and the milk. Heat back to boiling.", "Add the Velveeta and cook until it is melted.", "Add the Cream cheese and cook until it is melted.", "Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.].", "Stir in the chicken. When well mixed, pour into a pre-greased 13\" x 9\" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes.", "After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired." ]
[Name] Berry Delicious Chia Pudding (VEGAN) [AuthorId] 2295544 [AuthorName] susanwesla_11587704 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-05-08T17:08:00Z [Description] Make and share this Berry Delicious Chia Pudding (VEGAN) 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/2295544/AMuEmgPGRfuGlWGo05p6_IMG_9625.jpeg" [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["12", "6", "1", "1", "2 -3", "14", "1/2"] [RecipeIngredientParts] ["blueberries", "blackberries", "Hass avocado", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.8 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 9.9 [FiberContent] 3.3 [SugarContent] 5.5 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Step 1. Place berries, avocado and lemon juice in blender. Blend til smooth. . Step 2. Add agave nectar and Juicy Juice (I used berry AND Kiwi Strawberry, No Sugar Added]. Blend til combined. Step 3. Pour into medium sized bowl and add chia seeds, stirring til well blended. Step 4. Cover and refrigerate for at least 2 hours. Serve with our without organic whipped cream (I use CocoWhip, a non dairy, coconut based whipped topping] YUMMMMM!
[Name] Brown Butter Chocolate Chip Cookies [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-05-08T18:21:00Z [Description] Make and share this Brown Butter Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Nuts", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "2", "2", "2 1/4", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["salted butter", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "table salt", "white chocolate chips", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.0 [FatContent] 41.4 [SaturatedFatContent] 19.8 [CholesterolContent] 92.2 [SodiumContent] 558.3 [CarbohydrateContent] 95.7 [FiberContent] 4.8 [SugarContent] 63.2 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.", "Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.", "Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and nuts until just combined.", "Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes." ]
[Name] Vietnamese Vermicelli Bowl With Lemongrass [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2019-05-08T19:14:00Z [Description] Something that excites me...but not so much my significant other ¯_(..)_/¯  (more for me!) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "1", "1/2", "1/4", "8", "1", "1", "1", NA, "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken", "lemongrass", "onions", "shallot", "garlic cloves", "kosher salt", "sugar", "Chinese five spice powder", "red bell pepper", "English cucumber", "daikon radish", "fresh basil", "mint leaf", "fresh lime juice", "fish sauce", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 392.1 [FatContent] 18.4 [SaturatedFatContent] 2.8 [CholesterolContent] 109.2 [SodiumContent] 1155.3 [CarbohydrateContent] 18.4 [FiberContent] 2.8 [SugarContent] 10.1 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken or tofu into long strips ( if grilling] or bite sized pieces if cooking in a skillet or grill pan. To prepare the marinade place lemongrass in a food processor and pulse until very finely chopped. Add the remaining ingredients: onion, garlic, salt, sugar, five spice and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours. Boil noodles per package directions, usually boil for 2-3 minutes. Drain and rinse with cold water. ( Note: If you prefer noodles warm, rinse with hot water]. Prep the vegetables as listed. To prepare the dressing mix lime juice, fish sauce, water, sugar and chilies in a small bowl. Set aside. Preheat grill. Grill chicken (or tofu or shrimp] and cook on medium heat until cooked through. Note: Can use a grill pan or skillet stovetop. To assemble bowls place noodles, vegetables, fresh herbs, grilled chicken (or shrimp or tofu], grouped together in a bowl. Spoon a little dressing over the noodles and veggies.
[Name] Strawberry Cheesecake Bars [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2019-05-08T19:37:00Z [Description] Strawberries...the smell of summer!  Not as difficult as it seems, plus some down time. From ATK. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Strawberry", "Berries", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1/2", "3/4", "1/4", "8", "1 1/2", "1", "3", "2", "6", "5", "1/2", "2", "1"] [RecipeIngredientParts] ["graham crackers", "sugar", "all-purpose flour", "salt", "unsalted butter", "cream cheese", "sugar", "eggs", "vanilla extract", "strawberries", "strawberries", "sugar", "sour cream", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.2 [FatContent] 54.8 [SaturatedFatContent] 31.1 [CholesterolContent] 223.9 [SodiumContent] 459.1 [CarbohydrateContent] 73.2 [FiberContent] 1.1 [SugarContent] 59.3 [ProteinContent] 10.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.", "FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.", "Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.].", "FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.", "FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.", "Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered]. Return pan to oven and bake until topping is just set, about 15 minutes.", "Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve." ]
[Name] Quick Italian Cream Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT17M [PrepTime] PT30M [TotalTime] PT47M [DatePublished] 2019-05-09T01:23:00Z [Description] Make and share this Quick Italian Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1 1/4", "1/4", "1", "2/3", "3", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "buttermilk", "flaked coconut", "pecans", "rum", "cream cheese", "butter", "margarine", "powdered sugar", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 812.8 [FatContent] 45.7 [SaturatedFatContent] 16.2 [CholesterolContent] 106.4 [SodiumContent] 583.0 [CarbohydrateContent] 96.2 [FiberContent] 3.2 [SugarContent] 79.5 [ProteinContent] 8.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
[Name] Dirty Rice With Chicken Livers, Italian Sausage and Tasso [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2019-05-09T01:34:00Z [Description] Make and share this Dirty Rice With Chicken Livers, Italian Sausage and Tasso recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1/2", "1/4", "2", "2 3/4", "1/2", "2 -3", NA] [RecipeIngredientParts] ["chicken liver", "olive oil", "yellow onion", "garlic", "Italian sausage", "tasso", "rice", "chicken broth", "green onion", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.5 [FatContent] 8.9 [SaturatedFatContent] 1.6 [CholesterolContent] 43.1 [SodiumContent] 527.4 [CarbohydrateContent] 81.6 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Toss the livers, 1 teaspoon of olive oil and a dash of salt and pepper in a glass or stainless bowl. Place the livers on a baking sheet with sides and place it on top rack of the oven. Bake them for 20 minutes. Cool the livers and finely chop; set aside. Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed, oven-safe saucepan over medium heat. Add the onions and garlic and saute, stirring for 2 to 3 minutes until the onions become translucent. Add the sausage, cook and breaking into small pieces, about 4 minutes. Add the Tasso and chicken livers and saute for about 3 minutes. Add the rice and stir until the rice is coated by the olive oil. Add salt and pepper, to taste. Note: Before salting, take into consideration the Tasso and sausage contain salt, as may the broth. Pour in the chicken broth and bring the mixture to a boil, stirring constantly. Cover the saucepan and place it in the oven. Bake the rice for 20 to 30 minutes or until all of the liquid is absorbed and the rice is tender. Uncover the saucepan, add the green onions and fluff the rice and onions with a fork. Serve immediately.
[Name] Lemon Velvet Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-05-09T18:01:00Z [Description] I love this recipe because it reminds me of spring and the end of winter. I started making it at Good Cakes and Bakes as a reminder of the lemon cake my grandmother would make every Sunday. Technique tip: You can also use this recipe to make 24 cute, individual cupcakes. Just line muffin tins with cupcake liners and fill with the cake batter. Bake for 17-21 minutes, let cool and frost. Posted on NBC Today Show - https://www.today.com/recipes/lemon-velvet-cake-t153669 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1/2", "1 1/2", "1", "1 1/2", "2/3", "1/3", "1/2", "2", "3", "1 1/2", "8", "1", NA, "1", NA, "1/4"] [RecipeIngredientParts] ["all-purpose flour", "cake flour", "baking soda", "baking powder", "salt", "sugar", "canola oil", "butter", "vanilla extract", "eggs", "buttermilk", "powdered sugar", "unsalted butter", "cream cheese", "lemon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 841.9 [FatContent] 34.5 [SaturatedFatContent] 14.6 [CholesterolContent] 102.7 [SodiumContent] 393.6 [CarbohydrateContent] 130.1 [FiberContent] 0.6 [SugarContent] 104.8 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the cake: 1. Preheat oven to 325°F. Grease two 8-inch cake pans with nonstick cooking spray. 2. In a large bowl, sift together both flours, baking soda, baking powder and salt. Set aside. 3. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the sugar, canola oil, butter, vanilla and lemon extract. Beat well at high speed until light and fluffy, about 6-8 minutes. 4. Beat the eggs in one at a time. After adding all eggs beat on medium speed for 3-4 minutes. 5. Slowly add in the dry ingredients alternately with the buttermilk (add dry ingredients in 4 divisions and liquid ingredients in 3 divisions]. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, remove from mixer and use spatula to fold until all flour is incorporated. 6. Spread batter evenly in each pan. Place in oven and bake for 27-35 minutes (turn pans half way through] or until a wooden toothpick inserted in the center comes out clean. Let cool completely before filling and frosting. For the frosting: In the bowl of a stand mixer, fitted with the whisk attachment, mix together the powdered sugar, lemon zest and butter on low speed until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Add the cream cheese in chunks. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. To assemble: Fill and frost the cake the cooled cake layers. Slice and serve.
[Name] Sugar-Free Oat Meal Spice Muffins [AuthorId] 2001922570 [AuthorName] Danica V. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-05-09T20:01:00Z [Description] Make and share this Sugar-Free Oat Meal Spice Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1", "1/4", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["quick oats", "egg", "butter", "flour", "honey", "baking powder", "ground cinnamon", "ground nutmeg", "vanilla extract", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.9 [FatContent] 9.8 [SaturatedFatContent] 5.9 [CholesterolContent] 40.9 [SodiumContent] 95.2 [CarbohydrateContent] 12.7 [FiberContent] 1.3 [SugarContent] 1.4 [ProteinContent] 2.4 [RecipeServings] 15.0 [RecipeYield] 15 Muffins [RecipeInstructions] ["Mix together Cream and oats. Set this bowl aside.", "Preheat oven to 375 and prep your muffin tin.", "mix egg and butter together (gently].", "In a mixing bowl, sift together the flour, coconut sugar, baking powder, cinnamon and nutmeg.", "add the egg and butter mixture to the mixing bowl and gently stir.", "cut apple into chunks.", "Put apple chunks in mixing bowl.", "Add the contents of the first bowl (half at a time] and mix. add vanilla. DO NOT OVER MIX!", "bake for 25-30 minutes or until a toothpick comes out clean." ]
[Name] Grilled Buffalo-Style Rib Eye With Blue Cheese Butter [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT3H [TotalTime] PT3H10M [DatePublished] 2019-05-09T20:39:00Z [Description] Make and share this Grilled Buffalo-Style Rib Eye With Blue Cheese Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "5", "2", "3", "1/2", "4", "1/4", "6", "1", NA] [RecipeIngredientParts] ["reduced sodium soy sauce", "garlic cloves", "chili powder", "fresh ground black pepper", "unsalted butter", "blue cheese", "celery", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1570.5 [FatContent] 134.8 [SaturatedFatContent] 54.3 [CholesterolContent] 314.1 [SodiumContent] 3321.0 [CarbohydrateContent] 19.4 [FiberContent] 5.9 [SugarContent] 7.2 [ProteinContent] 70.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours. Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm. Preheat grill or broiler to high (450°F]. If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper. Reserve marinade. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off. Warm reserved marinade in a small saucepan over low heat. Set aside. Remove steaks from marinade (disgarding meat marinade], pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F]. Remove steaks from grill and rest for 5 minutes. Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.].
[Name] Roasted Chicken Thighs and Giardiniera Relish [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-09T20:51:00Z [Description] Make and share this Roasted Chicken Thighs and Giardiniera Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "2", "1/4", "8", NA] [RecipeIngredientParts] ["olive oil", "fresh parsley", "red pepper flakes", "black pepper", "chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.9 [FatContent] 45.6 [SaturatedFatContent] 10.3 [CholesterolContent] 157.9 [SodiumContent] 144.3 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil (4 tablespoons], parsley and pepper in bowl. Set aside.", "Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish." ]
[Name] Quick Chicken Jambalaya [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-05-09T22:01:00Z [Description] A Creole version, but first a word from Cook’s Country:  Boiling the rice in lots of water cooks it in nearly half the time, transforming chicken jambalaya into a quick weeknight dinner. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Creole", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1 1/2", "2", "1", "8", "1", "4", NA] [RecipeIngredientParts] ["Worcestershire sauce", "tomato paste", "ketchup", "long-grain white rice", "olive oil", "bacon fat", "boneless skinless chicken thighs", "andouille sausages", "green bell pepper", "scallions", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.2 [FatContent] 27.4 [SaturatedFatContent] 7.7 [CholesterolContent] 127.0 [SodiumContent] 951.2 [CarbohydrateContent] 63.7 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine Worcestershire, tomato paste, ketchup and 1/2 teaspoon Cajun or Creole spice mix in bowl; set aside. Bring 3 quarts lightly salted water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites and remaining 1 1/2 (start with 1 teaspoon and add to taste] teaspoons Cajun or Creole spice mix and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes. Add the cooked rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and fresh thyme, if using.
[Name] Maple Sriracha Chicken Kabobs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-05-09T22:10:00Z [Description] Make and share this Maple Sriracha Chicken Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Camping", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "soy sauce", "maple syrup", "pineapple", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.0 [FatContent] 7.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 1057.0 [CarbohydrateContent] 45.7 [FiberContent] 3.9 [SugarContent] 35.7 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place cubed chicken breasts in a large resealable plastic bag. Whisk together soy sauce, maple syrup, and sriracha sauce. Pour over the top of the chicken and massage into the chicken. Marinate for at least 15 minutes to 24 hours in the ice chest. Once the chicken is done marinating, soak wooden skewers in water for 10 minutes. Then skewer the chicken pieces, red bell pepper and pineapple on to the skewer. Grill chicken until thoroughly cooked through. About 10 minutes.
[Name] Chipotle Beef Chili Bowls With Lime-Cilantro Crema [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-05-09T22:27:00Z [Description] Make and share this Chipotle Beef Chili Bowls With Lime-Cilantro Crema recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "3", NA, "1", "2", "2", "1/4", "2", "1", "1", "1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["sour cream", "fresh cilantro", "lime zest", "lean ground beef", "water", "water", "baking soda", "long-grain white rice", "onion", "red bell pepper", "ground cumin", "garlic cloves", "dried ancho chile powder", "tomato sauce", "black beans", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.5 [FatContent] 25.7 [SaturatedFatContent] 9.1 [CholesterolContent] 88.7 [SodiumContent] 773.7 [CarbohydrateContent] 76.6 [FiberContent] 11.7 [SugarContent] 8.2 [ProteinContent] 37.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200°F. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes. Off heat, to the rice add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes. Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and 1 teaspoon salt and cook until slightly thickened, about 3 minutes. Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.
[Name] Vegetable and Orzo Tian [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-05-09T22:48:00Z [Description] This recipe appears in the cookbook “Dinner Illustrated.” (Steve Klise/America's Test Kitchen. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "4", "1", "1", "1/8", NA, "1", "1", "12", "1 3/4", "1", "2", NA] [RecipeIngredientParts] ["parmesan cheese", "shallots", "garlic cloves", "orzo pasta", "dried oregano", "fresh oregano", "red pepper flakes", "zucchini", "plum tomatoes", "vegetable broth", "olive oil", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.4 [FatContent] 17.2 [SaturatedFatContent] 5.5 [CholesterolContent] 18.7 [SodiumContent] 850.3 [CarbohydrateContent] 92.2 [FiberContent] 6.0 [SugarContent] 10.2 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425°F Grate Parmesan (1 1/2 cups]. Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish. Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo. Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside. Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes. While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste. Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.
[Name] Thai Green Curry With Brown Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-09T22:59:00Z [Description] Make and share this Thai Green Curry With Brown Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "3", "3", "2", "1", "1/2", "1 1/2", "1 1/2", "1 1/2", NA, "2", NA] [RecipeIngredientParts] ["brown basmati rice", "canola oil", "fresh ginger", "garlic cloves", "fresh green beans", "carrots", "green curry paste", "light coconut milk", "water", "light brown sugar", "reduced sodium soy sauce", "rice vinegar", "lime juice", "red pepper flakes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.5 [FatContent] 4.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 119.9 [CarbohydrateContent] 50.1 [FiberContent] 5.6 [SugarContent] 7.6 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the rice according to package directions. Cover and let rest until ready to serve. Heat a large skillet with deep sides over medium heat. Once hot, add the canola oil. Cook the onion, ginger and garlic for about 5 minutes, stirring often. Add the green beans and carrots and cook for 3 more minutes, stirring occasionally. Add curry paste and cook, stirring often, for 2 minutes. Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and green beans are tender and cooked through, about 5 to 10 minutes. Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add red pepper flakes, to taste. Divide rice and curry into bowls and garnish with chopped cilantro.
[Name] Basic Stir Fry [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2019-05-10T01:13:00Z [Description] Make and share this Basic Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "1", "2", "4 -6", "1/4", "1"] [RecipeIngredientParts] ["bulb of garlic", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.0 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 146.0 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peal garlic cloves. About 1/3 to 1/2 bulb worth. Chop garlic finely. Slice ginger root into strips like a tooth pick. About half the size of the amount of garlic depending on the strength of the ginger. Heat up oil in a wok. Add garlic and ginger. Stir fry garlic and ginger until it starts to brown. (about 10-20 seconds]. Add pre-cut vegetables as necessary (adding in those that take longer to cook first, so that they are all done simultaneously]. Stir fry as you like it. When about 80% done, sprinkle a little salt over the mixture. Then add a pinch of sugar. Complete stir frying. Serve over brown rice. If you want a simple sauce. Add a little corn starch to soy sauce and add toward the end of the stir fry. You can also add oyster sauce, but it usually contains MSG.
[Name] One Pan New York Strip Steaks & Crispy Potatoes & Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-11T00:25:00Z [Description] This meal is a weeknight friendly.  It was developed by America’s Test Kitchen and can also be found in Cook’s Country’s cookbook, One-Pan Wonders.  [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "2", "4", "1", "1 1/2", "1/4", NA, "2"] [RecipeIngredientParts] ["fresh parsley leaves", "olive oil", "red onion", "red wine vinegar", "water", "garlic cloves", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.0 [FatContent] 41.0 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 623.3 [CarbohydrateContent] 30.0 [FiberContent] 3.6 [SugarContent] 2.8 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving. For the steak and potatoes: Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave, stirring occasionally until potatoes begin to soften, 5 to 7 minutes; drain well. Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steaks, reduce heat to medium and cook until meat registers 120 to 125 degrees (for medium rare], 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes. Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until well browned, about 10 minutes. Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.
[Name] Pasta Frittata With Sausage and Cherry Peppers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT36M [PrepTime] PT15M [TotalTime] PT51M [DatePublished] 2019-05-11T00:51:00Z [Description] Make and share this Pasta Frittata With Sausage and Cherry Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "3", "3", "2", NA, "8", "2", "3", "6", "3"] [RecipeIngredientParts] ["eggs", "parmesan cheese", "olive oil", "fresh parsley", "garlic cloves", "water", "angel hair pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.0 [FatContent] 37.3 [SaturatedFatContent] 9.1 [CholesterolContent] 395.3 [SodiumContent] 583.8 [CarbohydrateContent] 35.3 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk eggs, Parmesan, olive oil, cherry peppers, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color; set aside. Cook sausage in 10-inch nonstick skillet over medium heat, breaking up sausage with wooden spoon, until fat renders and sausage is about half cooked, 3 to 5 minutes. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer sausage mixture (some sausage will still be raw] to bowl with egg mixture and wipe out skillet. Bring water, pasta, vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently to prevent sticking (do not stir], until bottom turns golden and starts to crisp, 5 to 7 minutes (lift up edge of pasta to check progress]. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw], 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.
[Name] Chipotle Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2019-05-11T01:12:00Z [Description] Make and share this Chipotle Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1/2", "1", "2", "1", "2", "2", "4", NA, "4", "4", "1"] [RecipeIngredientParts] ["mayonnaise", "garlic", "chipotle chile in adobo", "lime juice", "chipotle chile in adobo", "adobo sauce", "lean ground beef", "fresh cilantro", "garlic cloves", "cheese", "aioli", "lettuce leaves", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 27.2 [SaturatedFatContent] 13.8 [CholesterolContent] 110.1 [SodiumContent] 838.5 [CarbohydrateContent] 28.8 [FiberContent] 1.7 [SugarContent] 3.8 [ProteinContent] 38.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper, if desired.", "For the Burgers: Heat grill to medium heat.", "Chop fine the chipotle pepper; using a light hand mix with meat, cilantro, garlic and adobo sauce just until blended.", "Shape into 4 (1/2-inch-thick] patties.", "Grill 5 to 6 minute on each side or until done (160ºF]. Top with cheese; grill 1 minute or until melted.", "Spread aioli onto bottom halves of buns; cover with lettuce, tomatoes, cheeseburgers and tops of buns." ]
[Name] INDONESIAN PEANUT SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-05-11T14:14:00Z [Description] This flavorful sauce has some sweet & some heat, a great combination of ingredients nicely blended together! VIDEO https://www.youtube.com/watch?v=FFxMjKBR658 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/gxDd69T9QwqwOqH7XZsA_Peanut-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1", "1/4", "1/4", "3/4", "1"] [RecipeIngredientParts] ["ginger", "garlic cloves", "low sodium soy sauce", "lime juice", "red pepper flakes", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1190.3 [FatContent] 99.1 [SaturatedFatContent] 18.6 [CholesterolContent] 0.0 [SodiumContent] 1287.1 [CarbohydrateContent] 46.1 [FiberContent] 13.3 [SugarContent] 14.9 [ProteinContent] 50.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Put all the ingredients except peanuts in the jar of a blender and process until smooth. Stop a few times to clean the sides of the jar. Transfer the mixture to a small saucepan and warm over medium-low heat; serve warm and sprinkle crushed peanuts on top. Yield 1 ½ cups.
[Name] INDONESIAN PEANUT SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-05-11T14:17:00Z [Description] This flavorful sauce has some sweet & some heat, a great combination of ingredients nicely blended together! VIDEO https://www.youtube.com/watch?v=FFxMjKBR658 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/P22BwVQQdq4AUtRiFVSh_Peanut-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["ginger", "garlic cloves", "low sodium soy sauce", "red pepper flakes", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1190.0 [FatContent] 99.1 [SaturatedFatContent] 18.6 [CholesterolContent] 0.0 [SodiumContent] 1287.1 [CarbohydrateContent] 46.0 [FiberContent] 13.3 [SugarContent] 14.9 [ProteinContent] 50.6 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] Put all the ingredients except peanuts in the jar of a blender and process until smooth. Stop a few times to clean the sides of the jar. Transfer the mixture to a small saucepan and warm over medium-low heat; serve warm and sprinkle crushed peanuts on top. Yield 1 ½ cups.
[Name] Sausage, Potato, and Spinach Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-05-12T00:10:00Z [Description] Wow. I normally make zuppa toscana, and this is similar but better. I did add more spinach than it called for (personal preference), but I'll post as listed. The only thing I would have done differently is double the recipe. Recipe courtesy of damndelicious.net. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1/2", "1/2", NA, NA, "5", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "onion", "dried oregano", "dried basil", "crushed red pepper flakes", "kosher salt", "fresh ground black pepper", "chicken broth", "bay leaf", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.9 [FatContent] 30.9 [SaturatedFatContent] 11.5 [CholesterolContent] 70.8 [SodiumContent] 1203.3 [CarbohydrateContent] 16.5 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3 to 5 minutes. Make sure to crumble the sausage as it cooks and drain excess fat. Stir in garlic, onion, oregano, basil, and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1 to 2 minutes. Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper to taste. Serve immediately.
[Name] Spinach Artichoke Mac and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-12T14:38:00Z [Description] Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1", "3", "2", "4", "3", "3", NA, "8", "3", "1 1/2", "20", "30", "1"] [RecipeIngredientParts] ["kosher salt", "pasta shells", "butter", "butter", "garlic cloves", "all-purpose flour", "milk", "fresh ground black pepper", "cream cheese", "mozzarella cheese", "parmesan cheese", "frozen chopped spinach", "artichoke hearts", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.5 [FatContent] 29.9 [SaturatedFatContent] 17.1 [CholesterolContent] 90.2 [SodiumContent] 775.0 [CarbohydrateContent] 62.9 [FiberContent] 11.0 [SugarContent] 4.3 [ProteinContent] 29.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Butter a 9x13 inch baking dish. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside. In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted. Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish. In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni. Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.
[Name] Veggie Pizza [AuthorId] 292764 [AuthorName] jagret [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-05-12T19:18:00Z [Description] Make and share this Veggie Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "8", "1", "1/2", "1/3", "1", "2", "1/2", NA, NA, NA, NA, NA, NA, "1", "1"] [RecipeIngredientParts] ["cream cheese", "onion", "sour cream", "mayonnaise", "dill", "parsley", "garlic powder", "cauliflower", "broccoli", "radish", "green onion", "carrot", "water chestnut", "black olives", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.9 [FatContent] 27.9 [SaturatedFatContent] 14.7 [CholesterolContent] 109.3 [SodiumContent] 606.1 [CarbohydrateContent] 42.0 [FiberContent] 2.9 [SugarContent] 5.3 [ProteinContent] 14.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. press crescent rolls into cookie sheet. bake for 8-10 min. mix and spread mayonnaise cream cheese, herbs and spices. Chop and spread favorite veggies, suggestions above. Top with grated cheese.
[Name] Veggie Pot Pie [AuthorId] 2002454441 [AuthorName] petluvr44 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-13T08:29:00Z [Description] A vegetarian take on chicken pot pie. I'm the only vegetarian in the family, but my family doesn't miss the meat in this one. Serve a salad to the side. I also enjoy a baked sweet potato as a side. [Images] character(0) [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2/3", "1 1/4", "1/2", "1", "1/4", "1/2", "1 1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["potato", "butter", "salt", "ground black pepper", "poultry seasoning", "all-purpose flour", "vegetable broth", "milk", "frozen lima beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.3 [FatContent] 27.8 [SaturatedFatContent] 11.8 [CholesterolContent] 34.8 [SodiumContent] 729.9 [CarbohydrateContent] 36.6 [FiberContent] 3.8 [SugarContent] 1.1 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain. Melt butter or margarine in a large pot. Add onions and sauté for 2 to 3 minutes. Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly. Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken. Stir in vegetables and take off heat. Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal. Brush egg wash on top and cut 4 slits in top crust for steam to escape. Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.
[Name] Curried Couscous Salad With Dried Sweet Cranberries. [AuthorId] 254917 [AuthorName] HankW [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-05-13T08:30:00Z [Description] Make and share this Curried Couscous Salad With Dried Sweet Cranberries. recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1", "1/2", "2 -3", "3 -4", "2", "1/2", "3/4", NA] [RecipeIngredientParts] ["dried sweetened cranberries", "curry powder", "salt", "sugar", "orange", "olive oil", "scallions", "fresh Italian parsley", "lemon", "walnuts", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 14.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 393.7 [CarbohydrateContent] 39.4 [FiberContent] 4.2 [SugarContent] 12.2 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions] to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
[Name] Easy Vanilla Cupcakes [AuthorId] 2002465465 [AuthorName] marnie1 [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2019-05-13T08:32:00Z [Description] Make and share this Easy Vanilla Cupcakes 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/2002465465/uB4wpLYKTqyEHVCn2321_2904412349_31b82a486f_o.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/8", "1/2", "3", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "baking powder", "milk", "butter", "table salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.3 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 51.9 [SodiumContent] 95.3 [CarbohydrateContent] 24.5 [FiberContent] 0.6 [SugarContent] 8.4 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 12 cupcakes [RecipeInstructions] Preheat the oven to 350°F. Cream the butter and sugar together in a bowl. Slowly add the eggs to the butter and sugar, beat well. Add milk to eggs, sugar, and butter. Beat well. Set aside. Whisk together flour, baking powder and salt. Add wet ingredients to dry ingredients, and beat well. Grease muffin tin. Fill each halfway. Bake for 7 minutes. Let cool for 5-10 minutes. Decorate! Enjoy!
[Name] Best Ever Gravy [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-13T14:43:00Z [Description] Found on the Slow Roasted Italian Site and sounds amazing. It is made with 4 ingredients you probably have on hand plus the perfect blend of herbs and spices. It all comes together in just 20 minutes! Myself, I made as directed below in the original recipe, then added some stewed tomatoes and allowed it all to reduce - then served over a cheap cut of cube steak and steamed rice. So many ways to take the basic and adjust to your liking or needs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/14/6/GEivB60oQeqCaReu6IP6_Best%20Ever%20Gravy.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1/2", "1", "1 -2", "4", "1"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "dried rosemary", "dried sage", "ground black pepper", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.7 [FatContent] 10.5 [SaturatedFatContent] 6.2 [CholesterolContent] 27.3 [SodiumContent] 372.6 [CarbohydrateContent] 9.2 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] 1 Gravy boat [RecipeInstructions] Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste. While whisking, pour wine into roux (flour mixture]. Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth. Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened. Serve and enjoy! NOTES: Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat. If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. IF USING MEAT DRIPPINGS: Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list] reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan. Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup. Next use the pan drippings (in the measuring cup] in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe. For a smoother gravy, strain the drippings before adding to the gravy.
[Name] Ding Dong Cake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-05-13T14:47:00Z [Description] From a site called I Am Baker and just that different from others on this site. This cake is one of those cakes that works perfectly as one. The ganache on its own is a bit bitter (when using semi-sweet chocolate), the filling is light and wonderful but does not stand alone like a pudding or sweet frosting, and the cake is just chocolate perfection. But these three elements work together in perfect harmony. this filling is also known as an Ermine frosting. This frosting has a few extra steps compared to a traditional American buttercream, but the result is well worth it. Subtle and creamy, it is the PERFECT filling for this beyond rich cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/87/91/WcX5fjWNR86PFY3SlvHw_Ding Dong Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/79/2/FaQixvvFQGGdHPfh0yfU_Ding%20Dong%20Cake2.JPG"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "2", "1", "1", "1", "1/2", "2", "2", "1", "5", "1", "1", "1", "1", "16", "2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking soda", "baking powder", "kosher salt", "buttermilk", "extra-large eggs", "pure vanilla extract", "all-purpose flour", "vanilla", "butter", "granulated sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.3 [FatContent] 62.0 [SaturatedFatContent] 33.8 [CholesterolContent] 132.6 [SodiumContent] 639.2 [CarbohydrateContent] 84.3 [FiberContent] 8.8 [SugarContent] 52.6 [ProteinContent] 11.7 [RecipeServings] 12.0 [RecipeYield] 1 Layered Cake [RecipeInstructions] ["CHOCOLATE CAKE.", "Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.", "In another bowl, combine the buttermilk, oil, eggs, and vanilla.", "In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.", "Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet].", "Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.", "FILLING.", "Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.", "Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.", "Remove from heat, stir in vanilla and let cool completely.", "Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.", "Add in the milk mixture and beat again until mixture resembles a whipped cream.", "GANACHE.", "Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.", "(Ganache should be cool when pouring over cake].", "When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.", "NOTE: The batter is very runny and it is designed to be made in two 8-inch round cake pans. . If you prefer you can use 9-inch round cake pans but the layers will not be as thick." ]
[Name] Blueberry Buttermilk Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-05-13T20:48:00Z [Description] Make and share this Blueberry Buttermilk Bread (Bread Machine) 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/vE2UKHBT2Gp5ldK2oysw_IMG_0461.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "3", "3/4", "6", "1/2", "2 2/3", "3/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["water", "brown sugar", "salt", "buttermilk", "ground cinnamon", "bread flour", "whole wheat flour", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.7 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.3 [SodiumContent] 155.9 [CarbohydrateContent] 30.6 [FiberContent] 1.7 [SugarContent] 3.8 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except for dried blueberries into bread pan, in the order recommended by manufacturer. Select the \"Basic\" or \"White\" cycle and press start. Add dried blueberries at the \"add ingredient\" beep. Remove from oven/pan immediately when done. cool completely on rack, then slice and serve.
[Name] Butterscotch-Granola Chippers [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-05-13T22:42:00Z [Description] Make and share this Butterscotch-Granola Chippers 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/J1nqRaFLTjyCgjlaqiR5_IMG_0469.JPG" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2/3", "2/3", "2", "1", "2", "1", "1/2", "1/2", "1/4", "2", "1", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "sugar", "light corn syrup", "cider vinegar", "white vinegar", "eggs", "vanilla extract", "salt", "baking powder", "baking soda", "unbleached all-purpose flour", "granola cereal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.4 [FatContent] 7.0 [SaturatedFatContent] 4.4 [CholesterolContent] 20.5 [SodiumContent] 59.8 [CarbohydrateContent] 20.6 [FiberContent] 0.5 [SugarContent] 13.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] ["Preheat oven to 375°F; lightly grease two baking sheets.", "In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.", "Beat in the vanilla, salt, baking powder, and baking soda.", "Stir in the flour, granola, and butterscotch chips.", "Drop the dough by the tablespoonful onto the prepared baking sheets.", "Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.", "Remove them from the oven; transfer to a rack to cool." ]
[Name] Grandma's Lemon Meringue Pie [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-14T12:21:00Z [Description] Grandma Rusche left of with so many wonderful memories and would bake the most wonderful pies I've ever had. Sadly the only one that I know of that she "kind of shared"; or came close to sharing was this Lemon Meringue. She gave me ingredients - and "kind of amounts" and I took that and several recipes I found that included those items as well as the instructions and I've written it here as best I could from what she gave me and I think it comes pretty close with it's tart lemon filling and mile high meringue. One of the big things she always said was you always had to leave at least one seed in the filling, not sure if she said it was for flavor or luck - but hey; I ALWAYS leave ONE seed in as not taking any chances with Grandma's Lemon Pie" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/Z4Wn8TosTWtPJv52Lgyg_lemon%20pie.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Lemon", "Citrus", "Fruit", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "6", "1 1/3", "1/4", "1 1/2", "1/2", "2", "2", "1", "1/3", "1/4", "1/2", "5", "1/2"] [RecipeIngredientParts] ["cornstarch", "sugar", "salt", "water", "lemon juice", "lemon zest", "butter", "cornstarch", "cold water", "cream of tartar", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.0 [FatContent] 5.8 [SaturatedFatContent] 2.9 [CholesterolContent] 122.9 [SodiumContent] 140.3 [CarbohydrateContent] 54.0 [FiberContent] 0.2 [SugarContent] 46.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 1 9" Pie [RecipeInstructions] Lemon Filling: Whisk the egg yolks in a medium bowl and set aside. In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken. Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat] remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture. Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.]. Remove from heat and stir in the lemon juice, lemon zest, and butter. Preheat oven to 325°F. Meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside. Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium. Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks. Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Filling Pie Shell: I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust. Heat the lemon filling again, until it is bubbling hot. Pour the hot filling into the pre-baked pie shell. With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell. With the back of a spoon create peaks all over the meringue. Bake for 20 minutes at 325°F, until the meringue is golden brown. Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.
[Name] PASTEURIZING EGGS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-05-14T15:21:00Z [Description] This is an easy way to reduce the risk of any foodborne illness from using raw eggs. It's a simple method to improve the food safety of eggs VIDEO https://www.youtube.com/watch?v=EeLzQrlKwEc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3Gb6j8A1Qnma4JrpWUbA_Pasteurizing-Eggs-4_Fotor-1024x768.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4"] [RecipeIngredientParts] ["eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 78.1 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes. In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn’t touch the bottom of the pan for better accuracy. Turn heat to medium and when the water reaches 130-131-132ºF, turn the heat down to low. When the water reaches 140ºF, cook eggs for 3 minutes or if they’re jumbo or extra-large, cook for 4 minutes. If the water’s temperature goes beyond, add a little bit of cold water. When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes. Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.
[Name] Sundae in a Jar (Topping/Jam) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-05-14T21:34:00Z [Description] A delicious ice cream topping. Don’t forget to add a sliced banana.  Check your package of pectin for the expiration date and use only fresh pectin. Products that have expired may not set properly. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Strawberry", "Berries", "Fruit", "< 60 Mins", "For Large Groups", "Canning", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/3", "6", "1", "1/3"] [RecipeIngredientParts] ["strawberries", "raspberries", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 52.0 [FiberContent] 0.8 [SugarContent] 50.9 [ProteinContent] 0.2 [RecipeServings] 24.0 [RecipeYield] 6 8 ounce jars [RecipeInstructions] Prepare canner, jars and lids per safe canning practices. In a large, deep stainless steel saucepan, combine strawberries raspberries, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in chocolate-flavored liqueur. Remove from heat and skim off foam. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Clean rim. Center lid on jar. Screw band (ring] down until resistance is met, then increase to fingertip-tight. Place jars in a water bath (boiling-water] canner, ensuring they are completely covered with at least 1” water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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