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[Name] Heavenly Fig Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2019-05-14T21:41:00Z [Description] Make and share this Heavenly Fig Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["18", "3 1/4", "1/3", "1", "1", "3 1/2", "1/3"] [RecipeIngredientParts] ["dried figs", "water", "lemon juice", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 41.7 [FiberContent] 1.8 [SugarContent] 37.1 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] 6 8 ounces jars [RecipeInstructions] ["Prepare canner, jars and lids per safe canning practices.", "In a large, deep stainless steel saucepan, combine figs and water. Reduce heat, cover, and boil gently until softened, about 20 minutes. Let cool slightly. Transfer to a food processor fitted with a metal blade and purée. Measure 3 cups.", "Return puréed figs to saucepan and add orange juice and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in orange-flavored liqueur, if using. 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 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." ]
[Name] Quick Chickpea and Turmeric Stew [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-14T22:44:00Z [Description] Unusual and incredibly flavorful vegan stew from Anna Jones in The Guardian who writes, "This lemony, coconut and herb-topped stew has a freshness I crave, but it is hearty and filling at the same time. You add the halved, squeezed lemons to the stew as it cooks, which imparts a great, citrussy zing. If you have leftovers, remove the lemon skins before storing, otherwise the flavour will become too intense." Very nice served over rice. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "2", "1", "2", "2", "8", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["coconut oil", "spring onion", "garlic cloves", "cilantro", "turmeric", "chickpeas", "vegetable broth", "coconut milk", "lemons", "shallots", "basil", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.1 [FatContent] 35.5 [SaturatedFatContent] 29.2 [CholesterolContent] 0.0 [SodiumContent] 652.1 [CarbohydrateContent] 56.7 [FiberContent] 10.4 [SugarContent] 0.8 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet. Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan. Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow. In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper. Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chili flakes and remaining herbs.
[Name] Spice Rubbed Pork Tenderloin [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-14T22:50:00Z [Description] Make and share this Spice Rubbed Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "1", "1/2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["ground ginger", "garlic powder", "onion powder", "cayenne", "olive oil", "soy sauce", "sriracha sauce", "honey", "cornstarch", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.3 [FatContent] 11.6 [SaturatedFatContent] 3.2 [CholesterolContent] 147.6 [SodiumContent] 2133.1 [CarbohydrateContent] 10.9 [FiberContent] 1.1 [SugarContent] 3.7 [ProteinContent] 51.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Line rimmed sheet pan with foil and coat with nonstick cooking spray. Set aside. In small bowl, combine ginger, coriander, garlic powder, onion powder and cayenne. Pat pork dry, and then rub the spice mixture all over the meat. Heat olive oil in large saute pan over medium high heat. Add pork, bending to fit inside the pan if necessary. Sear 2 minutes per side. Move pork to prepared baking sheet and roast 30 minutes til pork reaches a safe internal temperature of 145. Remove from oven, cover and allow to rest for 10 minutes. Meanwhile, prepare finishing sauce. In small bowl, whisk together soy sauce, Sriracha and honey. Stir in cornstarch. Transfer to small skillet and bring to a simmer. Remove from heat and stir in cilantro. To serve, slice pork tenderloin, allowing pieces to overlap one another. Drizzle with finishing sauce.
[Name] Chicken Parmesan Loaf [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2019-05-14T23:02:00Z [Description] Make and share this Chicken Parmesan Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2 -3", "1", "1", "1/2", "2", "1/2", "1", "1/2", "1/2", "1", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["onion", "fresh garlic cloves", "olive oil", "ground chicken", "turkey", "ground pork", "eggs", "mozzarella cheese", "parmesan cheese", "crushed red pepper flakes", "salt", "pepper", "chicken broth", "basil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.4 [FatContent] 21.4 [SaturatedFatContent] 7.9 [CholesterolContent] 134.2 [SodiumContent] 1010.3 [CarbohydrateContent] 20.2 [FiberContent] 3.1 [SugarContent] 9.7 [ProteinContent] 24.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In a skillet, saute onion and garlic in olive oil over medium high heat until soft and translucent. Set aside to cool. In a large bowl combine meat, eggs, breadcrumbs, mozzarella and Parmesan, red pepper flakes, salt, pepper, 1/4 cup marinara sauce, 1/4 cup chicken broth, and 1 tablespoon chopped basil. Add cooled onion & garlic. Mix gently until fully combined, Spoon about 1/4 inch of marinara sauce on bottom of bread-size casserole dish. Fill casserole dish with meatloaf mixture. Pat gently on top to level. Cook at 375 degrees for one hour. Remove from oven. Spoon the remaining marinara sauce over top of the meatloaf. Sprinkle with 1 tablespoon of fresh basil. Layer slices of mozzarella over top of basil. Return to oven for 20 minutes or until cheese has melted. Allow meatloaf to cool for 5 minutes before serving.
[Name] Chicken Marsala Pasta Bake [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-05-14T23:13:00Z [Description] Easy . . . good for a crowd. I found this on the internet but can't find who originally published for credit. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "4 1/2", "2 1/2", "1", "1", "1/4", "1/4", "1/2", "2", "4", "8", "2", "1/4"] [RecipeIngredientParts] ["penne pasta", "olive oil", "butter", "flour", "marsala wine", "chicken broth", "milk", "parmesan cheese", "chicken breasts", "prosciutto", "mushrooms", "garlic cloves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.8 [FatContent] 8.9 [SaturatedFatContent] 3.8 [CholesterolContent] 30.4 [SodiumContent] 165.8 [CarbohydrateContent] 33.1 [FiberContent] 4.1 [SugarContent] 1.3 [ProteinContent] 10.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray. Cook pasta until al dente. Drain and set aside. In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate. In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken. Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden. Remove from oven and top with chopped parsley.
[Name] 5 - Way Chili [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2019-05-15T20:01:00Z [Description] Make and share this 5 - Way Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/2", "1/4", "1", "1/2", "2", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["onions", "garlic clove", "tomato paste", "chili powder", "oregano", "cinnamon", "allspice", "salt", "pepper", "hamburger", "tomato sauce", "chicken broth", "brown sugar", "cider vinegar", "white beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1079.2 [FatContent] 30.3 [SaturatedFatContent] 10.7 [CholesterolContent] 152.2 [SodiumContent] 1893.6 [CarbohydrateContent] 117.4 [FiberContent] 10.0 [SugarContent] 10.6 [ProteinContent] 83.0 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Saute onions and garlic until tender, add spices and cook 1 minute more. Add tomato juice, chicken broth, brown sugar and ceder vinager, and cook 2 more minutes. Then add hamburger and mush it into the sauce. Cook (simmer] for 15 minutes. Build plates: spaghetti, meat sauce, onions, beans, and cheese. Serve.
[Name] Summer Solstice Sunset Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT35M [PrepTime] PT4H [TotalTime] PT4H35M [DatePublished] 2019-05-16T16:47:00Z [Description] Make and share this Summer Solstice Sunset Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/03/yz8IaxjORcAQe4n5Uqvt_Screen Shot 2019-05-29 at 3.36.42 PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/03/vgzyTXd2RzWj0GEF8AT9_vlcsnap-2019-05-29-15h38m55s207.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/03/0WQLNS0NQTmJ3F7300rX_vlcsnap-2019-05-29-15h41m03s980.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/03/gSivCdOZSv6ftnLVKSF3_Screen Shot 2019-05-29 at 3.37.17 PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/03/AOCaDOjQk2MgG1T7Njch_vlcsnap-2019-05-29-15h40m08s195.png"] [RecipeCategory] Dessert [Keywords] ["Summer", "For Large Groups"] [RecipeIngredientQuantities] ["6", "2", "2", "1/2", "1/2", "6", "3", "2", "2", "1 1/2", "9", "1/2"] [RecipeIngredientParts] ["eggs", "vanilla", "cake flour", "granulated sugar", "baking powder", "fine salt", "unsalted butter", "Milkmoon Meringue Buttercream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 849.9 [FatContent] 32.3 [SaturatedFatContent] 12.5 [CholesterolContent] 57.6 [SodiumContent] 569.8 [CarbohydrateContent] 134.3 [FiberContent] 0.7 [SugarContent] 97.0 [ProteinContent] 6.0 [RecipeServings] 20.0 [RecipeYield] 1 Cake [RecipeInstructions] Special Equipment Needed: Gel food coloring (I used Americolor gels Electric Pink, Electric Yellow, Electric Blue, Watermelon Red, Tulip Red, and Orange]; piping bags; a large star piping tip (Wilton 2D is one of my favorites!]; a bench scraper; an extra-tall cake scraper (optional]. Bake Your Cake: Preheat your oven to 350°C Prepare four 6-inch-round, 3-inch-deep (6”x3”] cake pans by greasing with shortening, placing a baking paper round on the base, greasing again, and flouring. In a medium-size bowl, combine your egg whites, whole eggs, 1/2 cup of your milk, and vanilla and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine your cake flour, sugar, baking powder, and salt and mix on low speed for a few minutes until combined. Add in your butter and keep mixing. Stream in your remaining 1 1/2 cups milk, half a cup at a time, continuing to beat on the lowest speed. Raise the speed to medium and continue to beat for about 1 minute. Scrape your bowl, and then return the batter to low speed. Add your egg mixture in three batches, allowing each to incorporate fully before adding the next. Scrape again and mix briefly. Divide your cake batter into four portions. Tint the first portion a deep raspberry color using Watermelon Red gel color and Electric Pink with just a small touch of Electric Blue. Color the second portion sunset orange with Orange, a bit of Watermelon Red, and a bit of Electric Pink. Tint the third portion a deeper pink with Electric Pink and a touch of Watermelon Red, and the last portion a lighter pink with Electric Pink an a touch of orange. Spoon your batter into your pans, swirling up to two colors together in each pan if you want a swirlier look, although you can also just do one color per pan! Bake your cakes for roughly 30-35 minutes, but keep an eye on them starting at minute 25. You’ll know they’re baked through when you press down in the center of each cake and it springs back. You can also insert a cake tester, and it should come out completely clean. Remove your cakes from the oven and allow to come to room temperature on a rack. Then, I like to wrap them up in plastic and put them in the fridge for at least half an hour, preferably overnight before I remove them from the pans. The cakes should be cold all the way through before attempting to trim them. Prepare Your Buttercream: Whip up some buttercream using the recipe linked in the ingredients list. You will need to make one and a half times the listed recipe. Divide your buttercream into three equal portions. Set one of these portions aside. Split one of the two portions you’re working with in half, and color one part fiery red using Americolor Tulip Red and the other part a peachy pink with Electric Pink, Watermelon Red, and the tiniest bit of Electric Blue. Color the entirety of the second half a warm yellow using Electric Yellow and a touch of Tulip Red. Divide the one portion of buttercream you’d set aside earlier into three smaller portions. Color each portion a different shade of orange to create an ombre effect that ranges from your yellow and your fiery red that you just finished mixing. Use Electric Yellow, Tulip Red, and Orange to achieve this. Stack Your Base: Level and torte each of your 4 cakes in half. Take three layers total and stack these first, spreading a thin layer of pink buttercream between the cake layers. Set in the fridge or freezer for about 10 minutes until the buttercream hardens up. Now you’re going to create the rays of the sun in this section of cake. It’s tricky, so work patiently and take your time! Take your cake out of the fridge and, using a small, sharp paring knife, cut into the cake, inserting the knife halfway the side of the cake at about a 25° angle. Without using a sawing motion at all, pull the knife through the cake as you rotate it on your turntable, creating a cone shape that you’re cutting into your cake. Pop the top of the cake out and set it aside. Spread a thin layer of yellow buttercream onto the exposed insides of the cake, then replace the top portion and gently press it into the buttercream to adhere. Place in the fridge or freezer for another 10 minutes to let it firm up again. Repeat this step twice more, although the second time you’ll move your knife up to just inside the circumference of the top of the cake and hold it at a 45° angle, and the third time you’ll move your knife to a little over halfway along the radius of the top of the cake and hold it at a 65° angle. Make sure to rest the cake in the fridge or freezer between each cut to firm up the yellow buttercream! Finally, flip that section of cake upside down and use that paring knife to carve a shallow dome into the exposed base of the cake. I used a spoon to press the cake down into a smoother dome shape after cutting. Fill the dome completely with yellow buttercream and freeze or refrigerate again. Begin stacking your remaining layers of cake on your cake board or plate, layering a small amount of pink buttercream between every cake layer. Reserve the final layer and set aside. Grab your cake segment with the sun inside and flip it over onto the layers of cake you’ve been building up so that the sun dome is resting on the layers of cake below. Add a thin layer of pink buttercream on top of this segment and cap it with that final reserved layer of cake. Refrigerate for at least 10 minutes. Decorate the Base: Place your red and orange buttercreams into piping bags. Scoop about a half cup of your remaining yellow buttercream into a piping bag as well. Cut the tips off the bags to create a hole 1/8th of an inch wide on each. Place the remainder of your yellow buttercream in a piping bag fitted with your large star tip and set aside. Remove your stacked cake from the fridge and trim away the brown sides of the cake. Then, pipe your yellow buttercream in rings rising up the base of the cake until it reaches roughly 1/5th of the way up the sides. Repeat with your ombre of orange buttercream, working your way up the sides of the cake, and finish with your red buttercream taking it all the way to the top, then covering the top of the cake entirely. Use your bench scraper to gently smooth the sides of the cake, holding it completely still at the base while you spin your turntable, cleaning it off, then moving it up towards the top and repeating. You will create smooth stripes of color that barely blend into each other. Smooth out the top of the cake with a small offset spatula, then, if you have one, use your extra tall cake scraper to smooth the sides one more time to create a perfectly cohesive smooth look. Tidy up the lip of buttercream at the top of the cake with your offset. Pipe frilly poofs of yellow buttercream with your star tip at the top of the cake, then add your sprinkles. Slice Your Cake: Cut slices from your cake, either one at a time or, for a grand effect, remove an entire half of the cake at once to reveal the full sunset effect!
[Name] Hands-Off Spaghetti and Meatballs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT38M [PrepTime] PT20M [TotalTime] PT58M [DatePublished] 2019-05-16T19:26:00Z [Description] Make and share this Hands-Off Spaghetti and Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Spaghetti", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "2", "1", "3/4", "1/3", NA, "2", NA] [RecipeIngredientParts] ["spaghetti", "water", "ground beef", "panko breadcrumbs", "basil pesto", "fresh basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 823.0 [FatContent] 24.8 [SaturatedFatContent] 8.6 [CholesterolContent] 81.0 [SodiumContent] 1026.6 [CarbohydrateContent] 107.8 [FiberContent] 10.9 [SugarContent] 20.7 [ProteinContent] 39.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 475 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Spread pasta into prepared dish. Pour marinara sauce and water over pasta and toss gently with tongs to coat. Using hands, combine beef, panko, pesto, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl until well combined. Pinch off and roll mixture into 1-inch meatballs (about 15 meatballs]. Place meatballs on top of pasta in dish. Cover dish tightly with aluminum foil and bake for 30 minutes. Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes. Remove dish from oven. Toss to coat pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste, sprinkle with basil and serve with Parmesan.
[Name] Fluffy Blueberry Pancakes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-05-16T19:37:00Z [Description] Exchange the blueberries for chocolate chips, chopped nuts, shredded coconut, sliced bananas or raspberries. Use 1 tablespoon of add-ins per pancake. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1/2", "3/4", "1", "2", "1/4", NA, "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "milk", "egg", "vanilla extract", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.7 [FatContent] 20.1 [SaturatedFatContent] 4.7 [CholesterolContent] 105.8 [SodiumContent] 1183.9 [CarbohydrateContent] 71.3 [FiberContent] 2.6 [SugarContent] 16.6 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 8 Pancakes [RecipeInstructions] In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined. Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy]. Let batter sit for 10 minutes before cooking. Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute. Use 1/4-cup dry measuring cup to scoop 1/4 cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another]. Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes. Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.
[Name] One Pot Baked Ziti [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-05-16T19:51:00Z [Description] Make and share this One Pot Baked Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3", "1", "1", "3/4", "1/2", "1/2", "1/8", "2", "12", "6", "6", "6", "2", "8"] [RecipeIngredientParts] ["Italian sausage", "garlic cloves", "tomato sauce", "diced tomatoes", "salt", "dried oregano", "sugar", "red pepper flakes", "water", "ziti pasta", "fresh basil", "mozzarella cheese", "parmesan cheese", "whole milk ricotta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 883.0 [FatContent] 38.5 [SaturatedFatContent] 18.6 [CholesterolContent] 107.4 [SodiumContent] 2748.4 [CarbohydrateContent] 87.3 [FiberContent] 8.1 [SugarContent] 15.4 [ProteinContent] 48.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large Dutch oven over medium-high heat, cook the sausage, breaking the meat into 1/2-inch pieces, until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato sauce, diced tomato (with the juice], oregano, salt, sugar, and pepper flakes. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Stir in the water, pasta, 1/4 cup basil, and increase the heat to high, and bring to a boil. Reduce heat to medium and simmer vigorously, stirring often, until the pasta is still very firm but starting to soften, 6 to 8 minutes. Meanwhile, adjust the oven rack 8 inches from the broiler element and heat the broiler. Remove the pasta from the heat and stir in the spinach, 3/4 cup mozzarella, and 1/2 cup of Parmesan. Dollop the surface of the pasta evenly with the ricotta and then top with the remaining mozzarella and Parmesan. Broil the ziti until the cheese is bubbling and beginning to brown, 5 to 7 minutes. Remove from the oven and let the dish cool for 10 minutes. Sprinkle with remaining 2 tablespoons of basil and serve.
[Name] Oven Roasted Zucchini Noodles - Zoodles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-16T20:05:00Z [Description] Make and share this Oven Roasted Zucchini Noodles - Zoodles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["zucchini", "extra virgin olive oil", "garlic clove", "salt", "pepper", "parmesan cheese", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.9 [FatContent] 5.8 [SaturatedFatContent] 1.7 [CholesterolContent] 5.5 [SodiumContent] 402.2 [CarbohydrateContent] 6.7 [FiberContent] 2.0 [SugarContent] 5.0 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 375 degrees F. Use chef's knife to trim off ends of zucchini. Use spiralizer to cut zucchini into 1/8-inch-thick noodles. On cutting board, pull noodles straight and use kitchen shears to cut them into 12-inch lengths. Transfer noodles to rimmed baking sheet. Drizzle with oil and sprinkle with garlic, salt, and pepper. Toss noodles with your hands to combine and spread them into even layer. Place baking sheet in oven and roast until zucchini is just softened, about 20 minutes. Use oven mitts to remove baking sheet from oven and place on cooling rack. Use tongs to transfer zucchini to serving platter. Sprinkle cheese and basil over zucchini and drizzle with extra oil. Serve.
[Name] Perfectly Portioned Meatballs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2019-05-16T20:21:00Z [Description] From Kraft.  Tip 1  Special Extra  Add 1 tsp. dried basil leaves or dried oregano leaves to meat mixture before patting into rectangle on work surface.  Tip 2  Make Ahead  Bake meatballs as directed; cool completely. Place in freezer-weight resealable plastic bag; freeze up to 3 months. Thaw in refrigerator, then reheat before serving.  Tip 3  How to Easily Shape Meat Mixture into 8x4-inch Rectangle  Line 8x4-inch loaf pan with plastic wrap, with ends of wrap extending over sides. Prepare meat mixture as directed; press onto bottom of prepared pan. If you have a second 8x4-inch loaf pan, cover meat layer in pan with plastic wrap. Top with second pan, then press bottom of pan to flatten meat mixture. Remove second loaf pan. Use ends of plastic wrap to remove meat layer from pan. Cut into 32 cubes, then roll each cube into ball.  [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "3", "2"] [RecipeIngredientParts] ["milk", "lean ground beef", "parmesan cheese", "garlic cloves", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.5 [FatContent] 16.6 [SaturatedFatContent] 7.4 [CholesterolContent] 132.3 [SodiumContent] 319.6 [CarbohydrateContent] 4.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 29.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375ºF. Add milk to bread in large bowl; stir to evenly moisten bread. Let stand 1 minute Add remaining ingredients; mix just until blended. Pat into 8x4-inch rectangle on work surface; cut into 32 cubes. Roll each into ball; place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 16 minute or until done.
[Name] LIMONCELLO CRÈME BRÛLÉE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-05-16T20:36:00Z [Description] Smooth and creamy with a crispy crunch, this elegant dessert is sure to wow your guests at your next dinner party! VIDEO https://www.youtube.com/watch?v=6gwZe7sSlns [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BIA9TFWRDaaQlfINOwSg_Limoncello-Cr%C3%A8me-Br%C3%BBl%C3%A9e-7_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/8", "4", "1/2", "2"] [RecipeIngredientParts] ["heavy cream", "vanilla bean", "lemon zest", "fleur de sel", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.2 [FatContent] 32.1 [SaturatedFatContent] 19.2 [CholesterolContent] 219.4 [SodiumContent] 83.6 [CarbohydrateContent] 19.3 [FiberContent] 0.0 [SugarContent] 16.8 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 325ºF and line a baking sheet with a silicone mat or a clean kitchen towel so they don’t slide. Set ramekins on top.", "In a medium pot over medium heat, add cream, vanilla bean, lemon zest and salt; bring the mixture to the point just before it starts simmering. Turn off the heat and let it steep for 5 minutes.", "Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.", "Discard vanilla pod and slowly pour hot cream into egg yolk mixture, whisking constantly to temper the eggs. Stir in limoncello. Strain mixture through a fine sieve; discard. Pour custard evenly into ramekins and carefully transfer the baking dish to the oven. Pour hot water 2/3 up the sides of the ramekins.", "Bake until just set with a slight jiggle in the center, about 30 to 35 minutes for shallow ramekins (about 1-inch high] and 35 to 40 minutes for taller ramekins (about 2-inches high].", "Carefully remove ramekins from water and cool on a wire rack. When cool, place on a baking sheet lined with silicone mat and refrigerate for at least 2 hours and up to 3 days.", "Just before serving or up to 2 hours before serving, sprinkle sugar (1 tablespoons per shallow ramekin] evenly over the surface. Using a torch or broiler, heat until the sugar melts and caramelizes. Makes 6 ramekins." ]
[Name] Low Carb Cauliflower Au Gratin [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-05-16T20:43:00Z [Description] Make and share this Low Carb Cauliflower Au Gratin recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/48/8/iXcfpNKQScif448AHl5w_keto%20cauliflower%20au%20gratin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002454410/6Xvz2du0T02SNrfmtVIB_20190512_114545.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "1/2", "1", "1", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["cauliflower", "onion", "garlic clove", "butter", "salt", "fresh cracked pepper", "dried marjoram", "ham", "swiss cheese", "egg", "half-and-half", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.9 [FatContent] 18.7 [SaturatedFatContent] 11.3 [CholesterolContent] 81.2 [SodiumContent] 611.0 [CarbohydrateContent] 6.9 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Break cauliflower into florets and lightly steam in water and salt for about 10 minutes. Drain and in the same pan saute onion and garlic in one tablespoon of the butter until translucent. Use the rest of the butter to grease a glass or ceramic baking dish. Mix onion and cauliflower together with salt, pepper and marjoram and add to greased baking dish. Mix beaten egg, half and half, cream and sour cream together until well blended. Top with ham and cheese and then pour the egg and sour cream mixture over the entire dish. Bake at 350 degrees for about 30 minutes or until browning on top.
[Name] Shrimp Fajitas [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-05-16T20:45:00Z [Description] Make and share this Shrimp Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "1/4", "1/4", "1/2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["bell peppers", "onion", "chili powder", "ground cumin", "garlic powder", "onion powder", "cilantro", "large shrimp", "lime wedge", "flour tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.3 [FatContent] 4.8 [SaturatedFatContent] 1.8 [CholesterolContent] 146.7 [SodiumContent] 670.0 [CarbohydrateContent] 8.3 [FiberContent] 2.4 [SugarContent] 3.1 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on teh edges. Season teh vegetables with salt and pepper. In a small bow;, mix together the chili powder, cumin, garlic powder, onion powder, onion powder, smoke paprika. Add salt and pepper to taste. Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine. Cook for 4-5 minutes or until shrimp are pink and opaque. Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.
[Name] Low Carb Smoked Gouda and Cabbage [AuthorId] 2000714064 [AuthorName] TJ Caputo [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-05-16T20:45:00Z [Description] Make and share this Low Carb Smoked Gouda and Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/4", "4", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["wild rice", "extra virgin olive oil", "cabbage", "smoked gouda cheese", "craisins", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.1 [FatContent] 12.0 [SaturatedFatContent] 3.3 [CholesterolContent] 16.1 [SodiumContent] 301.2 [CarbohydrateContent] 19.8 [FiberContent] 3.4 [SugarContent] 12.4 [ProteinContent] 6.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Prepare rice according to package directions. On large sheet pan, spread out cabbage and spray with oil, salt and pepper to taste. Change oven to broil, and place cabbage under broiler at medium distance until tender and lightly browned, 8-10 minutes. In a bowl, stir cooked rice, cabbage, craisins, and almonds. Set aside and let it cool to room temperature. Now add cheese and stir until everything is nicely mixed. Season with more salt and pepper, if needed. Serve right away, 3/4 cup per person.
[Name] Welsh Eggs (ORIGINAL) [AuthorId] 2002375158 [AuthorName] Banks [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2019-05-16T20:46:00Z [Description] Welsh "Shirred Eggs", originally used with dried hard-boiled eggs in World War II. Great for breakfast or dinner, with a nice leek flavor. Taken roughly from The Old Foodie website. Classical and easy when you have some boiled eggs on hand. You could also substitute some regular scrambled eggs and it would still be good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Welsh", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3", "1", "3", "1/8", "1/4", "1/2", "4"] [RecipeIngredientParts] ["hard-boiled eggs", "butter", "all-purpose flour", "milk", "leeks", "mustard", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.0 [FatContent] 21.0 [SaturatedFatContent] 5.5 [CholesterolContent] 251.0 [SodiumContent] 925.3 [CarbohydrateContent] 61.0 [FiberContent] 2.8 [SugarContent] 2.7 [ProteinContent] 19.4 [RecipeServings] 4.0 [RecipeYield] 4 toasts [RecipeInstructions] ["Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.", "Add the 1 cup milk and bring to a boil.", "Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.", "At this point, if you wanted, you could add a little cheese.", "Divide the hot egg mixture among the toast, and enjoy." ]
[Name] Almond Cake [AuthorId] 85414 [AuthorName] lucy k. [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2019-05-16T20:49:00Z [Description] This cake can be made ahead and stays very moist. Serve on its own or with berries and whipped cream. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Nuts", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "6", "1 1/4", "1", "1", "4", "4", "1/4", "2"] [RecipeIngredientParts] ["eggs", "orange, zest of", "lemon, zest of", "vanilla extract", "salt", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.9 [FatContent] 18.4 [SaturatedFatContent] 2.3 [CholesterolContent] 139.5 [SodiumContent] 222.9 [CarbohydrateContent] 39.6 [FiberContent] 3.1 [SugarContent] 34.7 [ProteinContent] 10.7 [RecipeServings] 8.0 [RecipeYield] 1 single layer cake [RecipeInstructions] Finely grind almonds in a food processor. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests, extracts and salt. Add the ground almonds and mix very well. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Stir a small amount of the egg whites into the egg and almond mixture to soften. Then fold in the rest. (The mixture is thick, so you will need to turn it over quite a bit into the egg whites]. Pour into a greased and floured 11-inch springform pan. Bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out. Just before serving, dust the top of the cake with confectioners' sugar.
[Name] Pulled Pork Sandwiches (Oven) [AuthorId] 85414 [AuthorName] lucy k. [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2019-05-16T20:50:00Z [Description] This is a crowd-pleaser for a casual dinner party. The last hour in oven is not essential if you run out of time, but just adds to moist and flavourful meat. If you want to cook the day before, you can make-ahead up to adding the sauce, refrigerate, and then return to oven to reheat. If you don't like slaw, grated cheese is also very good as a topping. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1/4", "2", "3", "5", "1 1/2", "1/4", "2", "2", "1/4", "2", "2", "1", "1", "1", "1", "1", "1/2", "1", "3/4", "2", "2", "1", NA, "12 -18"] [RecipeIngredientParts] ["ground coriander", "cumin", "ground pepper", "kosher salt", "dry mustard", "cayenne", "paprika", "dark brown sugar", "boneless pork shoulder", "ketchup", "dark brown sugar", "molasses", "garlic cloves", "cider vinegar", "Worcestershire sauce", "paprika", "ground pepper", "dry mustard", "cayenne", "green cabbage", "red onion", "mayonnaise", "cider vinegar", "olive oil", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 764.3 [FatContent] 43.5 [SaturatedFatContent] 14.0 [CholesterolContent] 134.3 [SodiumContent] 1592.2 [CarbohydrateContent] 53.8 [FiberContent] 3.6 [SugarContent] 20.0 [ProteinContent] 39.0 [RecipeServings] nan [RecipeYield] 12-18 sandwiches [RecipeInstructions] Combine the first eight ingredients in a small bowl to make the spice rub. If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight. Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Combine ingredients for the sauce (ketchup through hot sauce] in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside. Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well. Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.]. Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour. Serve meat on buns with slaw to top.
[Name] Cheesecake Fruit Dip [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-16T20:50:00Z [Description] Make and share this Cheesecake Fruit Dip 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/53/88/16/yfypOjjRrZV6zP2xhgHQ_IMG-2147.JPG" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "sweetened condensed milk", "vanilla extract", "pudding mix", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.0 [FatContent] 15.9 [SaturatedFatContent] 9.4 [CholesterolContent] 55.4 [SodiumContent] 179.4 [CarbohydrateContent] 29.0 [FiberContent] 0.0 [SugarContent] 25.9 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] 1 Large bowl [RecipeInstructions] Cut the room temperature brick of cream cheese into cubes and place into a large mixing bowl. Using a hand mixer, cream the cream cheese until smooth. Add the vanilla and condensed milk and mix again until smooth. Add the box of instant pudding mix (I like white chocolate or vanilla] and slowly add the milk whilst mixing. Continue to mix until smooth. The dip will become thicker as the pudding mix sets. Keep in the fridge and serve with fruit.
[Name] Pistachio and Almond Baklava [AuthorId] 2002297473 [AuthorName] rigbyblue [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2019-05-16T20:51:00Z [Description] This is a fusion of Greek and Turkish baklava because I love the honey floral sweetness of Greek baklava but I hate the taste of cooked walnuts and I love pistachios like in the Turkish version. I add almonds for two reasons, I love almonds and to make it less expensive. Let’s face it, pistachios are crazy expensive.  I use a mixture of pistachios and almonds but you can use any nut or blend of nuts you like. I also use a mixture of honey, 1/2 clover and 1/2 mountain flower. You can use pretty much any honey but make sure it’s not a super strong one.  You may need only 1 box of phyllo but buy 2 just in case. I learned this the hard way. The box said 16 ounces but there was only 18 sheets so I had to be creative with my trimming and ended up with 34 layers so I adjusted accordingly.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002297473/eMVipUXiQMionn7r3mwl_10156031315846363.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "Turkish", "Greek", "Southwest Asia (middle East]", "European", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "2", "1", "1", "1/2", "1", "2", "1", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["phyllo dough", "butter", "ground cinnamon", "ground cardamom", "granulated sugar", "lemon juice", "water", "honey", "cinnamon", "ground cardamom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.5 [FatContent] 26.3 [SaturatedFatContent] 11.3 [CholesterolContent] 40.7 [SodiumContent] 354.3 [CarbohydrateContent] 29.1 [FiberContent] 2.2 [SugarContent] 15.1 [ProteinContent] 4.8 [RecipeServings] 24.0 [RecipeYield] 24 Pieces [RecipeInstructions] Thaw phyllo dough overnight in the fridge, then bring it up to room temperature by setting it on the counter for 1-2 hours. Trim phyllo dough to fit your baking dish so you have approximately 40 sheets. (I use a 9x13] Cover with a damp towel. Make sure you keep the dough covered as you work with each sheet to keep from drying out and become brittle. In a saucepan on medium-high heat, combine sugar, honey, lemon juice, cinnamon stick, ground cardamom or pod, orange strips and water. Bring to a boil stirring until sugar is dissolved, then reduce heat and let it simmer for 2-3 minute Remove from heat, let it steep for 10 minutes then strain into a measuring cup or bowl and let syrup cool while preparing baklava. Butter a 9x13 pan or any other pan you are using. I clarify my butter for this recipe which is just a personal preference. Melt your butter, let it sit for 5-10 minutes, skim the foam off the top and carefully pour off the clear liquid gold off the milk solids on the bottom. Easy peasy. . Chop your nuts either with a knife or by pulsing 10-15 times in a food processor until coarsley ground and put in a bowl. Add the cinnamon and cardamom and stir together. Reserve about 1/4 cup for decorating later. Time to start layering and buttering! Depending on your sheet count you need to calculate how many sheets per layer. The number of phyllo versus nut layers are up to you but it’s important to have a decent base to hold your nut layers so take that into consideration when calculating. For 4 layers of nuts use 1 cup per layer, for 5 layers of nuts use 3/4 cups per layer. Your base should be at least have 8-10 sheets of phyllo. Here’s my breakdown for 36-40 sheets of phyllo. 8-10 sheets for the base. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 4-5 Sheets. Nuts. 8-10 Sheets. Each phyllo sheet needs to be brushed liberally (but not dripping] with butter in the pan before laying the next sheet on top . (Tip: I drizzle butter all over each sheet then brush. I find it makes it easier]. Chill the baklava for 30-45 minutes as it will make cutting it much easier. Preheat oven to 325 degrees and have the lowest rack in the middle and the second one 2 rungs above that one. Cut your baklava into square or diamond shapes. Some people only score the top but I cut right through. Total baking time is 1 hour and 15 minutes. Place you pan on the lowest rack for the first 45 minutes, turning the pan half way through. Move it to the higher rack for the last 30 minutes or until golden brown all over. Have your cooling rack and syrup ready because you’ll be pouring the syrup the second it comes out of the oven. The cooling rack is important as the air circulation underneath as it cools prevents the bottom from getting soggy. Take your baklava out of the oven and immediately drizzle or spoon all the syrup all over the top. You’ll hear it sizzle but this is a good thing. Put a little mound of the reserved nuts on each diamond. Let it sit for at least 8 hours or overnight so all the syrup soaks inches It can be kept on the counter with a tea towel over it or in an air tight container for about a week, but really.who has a pan of baklava last a week!
[Name] Turmeric Latte [AuthorId] 2002467457 [AuthorName] Santiago S. [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2019-05-17T20:31:00Z [Description] If you want a nice hot drink, but at the same time, you're looking for a healthier life; this lovely latte will do. It will give you the energy you need and make you feel comfy, while bringing incredible health benefits to your life. [Images] character(0) [RecipeCategory] South American [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "3/4", "3", "1", "3/4", "5"] [RecipeIngredientParts] ["milk", "turmeric powder", "ginger", "honey", "cinnamon", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.6 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 120.2 [CarbohydrateContent] 15.6 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, place all the ingredients in a blender. Mix them up until you get a creamy and smooth texture. Serve the mix into a mug and heat it in the microwave for two minutes. Burma Spice tip: for a better taste, sprinkle over cinnamon.
[Name] Salvadorian-Inspired Tacos [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2019-05-17T20:32:00Z [Description] Wake up your taste buds with this seasonal taco recipe, featuring a flavorful cabbage slaw that will become a staple ingredient for your tacos. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "3 -4", "1/2", "1/4", "2", "1", "1", "1/2", "2", "2", NA, "1/2", "1", "1", "8", "8", "4"] [RecipeIngredientParts] ["green cabbage", "carrots", "red onion", "cilantro", "garlic cloves", "water", "apple cider vinegar", "honey", "maple syrup", "oregano", "coarse salt", "olive oil", "garlic cloves", "pinto beans", "cumin", "coarse salt", "corn tortillas", "cheddar cheese", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.9 [FatContent] 27.1 [SaturatedFatContent] 13.1 [CholesterolContent] 58.8 [SodiumContent] 1299.3 [CarbohydrateContent] 47.9 [FiberContent] 9.1 [SugarContent] 17.7 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] 8 tacos [RecipeInstructions] ["Directions.", "Preheat oven to 200 degrees Fahrenheit.", "For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well.", "Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl.", "Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing.", "For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat.", "Add garlic and allow to lightly caramelize in pan.", "Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste].", "Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher.", "For tacos: On a baking sheet, line up tortillas so they aren’t overlapping (you may need 2 sheets]. Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted.", "Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately." ]
[Name] Pan Seared Salmon and Couscous [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-05-18T01:35:00Z [Description] A Cook’s Illustrated recipe from "The Best 30 Minute Recipe".  This one uses Israeli couscous, so take note.  What’s phenomenal is the lemon drizzle sauce. It ups the composition 10 fold. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "4 -5", "1 1/2", "3", "2", "1 -2", "4", "2", "1/2", NA, "1/3"] [RecipeIngredientParts] ["salmon fillet", "olive oil", "couscous", "water", "lemon zest", "shallot", "garlic cloves", "lemon juice", "fresh chives", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.8 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 54.9 [FiberContent] 4.3 [SugarContent] 1.0 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the over to 200 degrees. .", "Season salmon fillets with salt and pepper.", "Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet.", "Place the fillets in the skillet (flesh side down if skin is on] for five minutes. Don't move them around. Wait to form a nice caramelized crust.", "Place seared fillets (flesh side \"up\" if skin is on] in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through.", "Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers.", "Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from \"raw\" to \"burnt\" in about 2 minutes once the first grains turn tan].", "When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs].", "Add the water to the skillet (slowly to avoid splattering] and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid].", "Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor \"drizzling oil\" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.].", "When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too].", "Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste." ]
[Name] HOW TO MAKE CHIPOTLE PURÉE & CHIPOTLE MAYO - [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-18T14:27:00Z [Description] This is an easy kitchen trick that will not only salvage what's left but also ensure you always have some on hand. VIDEO https://www.youtube.com/watch?v=E75WxIT8ar8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/5DMnu94SR7mUcENc0z6F_Chipotle-2_Fotor-1024x759.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["chipotle chiles in adobo", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["To make chipotle purée… Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed], place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.", "To make chipotle mayo… Add a tablespoon at a time of mayo (not Miracle Whip] to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want -- Enjoy!" ]
[Name] HOW TO MAKE CHIPOTLE PURÉE & CHIPOTLE MAYO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-18T14:29:00Z [Description] This is an easy kitchen trick that will not only salvage what's left but also ensure you always have some on hand. VIDEO https://www.youtube.com/watch?v=E75WxIT8ar8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/SuqbIIoR3aPL2ZzPC3HA_Chipotle-2_Fotor-1024x759.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["chipotle chiles in adobo", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["To make chipotle purée… Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed], place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.", "To make chipotle mayo… Add a tablespoon at a time of mayo (not Miracle Whip] to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want -- Enjoy!" ]
[Name] Skillet Brown Rice and Beans With Heirloom Tomato Salsa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-05-18T19:15:00Z [Description] Make and share this Skillet Brown Rice and Beans With Heirloom Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Black Beans", "Corn", "Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "4", "1", "1", "3 1/4", "2", NA, "20", "5", "1/4", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "red onion", "corn", "brown rice", "garlic cloves", "cumin", "cayenne pepper", "vegetable broth", "black beans", "green onions", "fresh cilantro", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 10.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 18.6 [CarbohydrateContent] 95.5 [FiberContent] 19.2 [SugarContent] 8.5 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly. Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes. Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper. Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime juice together in a large bowl. Season to taste with salt and black pepper. Serve the rice and beans topped with the heirloom tomato salsa.
[Name] Deep-Dish Layered Banana Pudding [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-05-18T22:06:00Z [Description] Make and share this Deep-Dish Layered Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["46", "1/2", "1/3", "1", "3", "2", "2", "1", "4", "1", "1/4"] [RecipeIngredientParts] ["pecans", "brown sugar", "ground cinnamon", "butter", "instant pudding mix", "milk", "bananas", "cream cheese", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.4 [FatContent] 17.4 [SaturatedFatContent] 8.0 [CholesterolContent] 37.0 [SodiumContent] 327.1 [CarbohydrateContent] 42.3 [FiberContent] 1.5 [SugarContent] 24.2 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350ºF. Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 8 to 10 minute or until golden brown, stirring after 5 minute Cool. Beat pudding mixes and milk in medium bowl with whisk 2 minute (Pudding will be thick.] Stir in 1 cup whipped topping. Layer 1/3 of the crumb mixture and half each of the bananas and pudding in 2-qt. bowl; repeat layers. Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of the remaining whipped topping spread over top of dessert, sealing to edge of bowl. Sprinkle with remaining crumb mixture. Refrigerate 3 hours. Serve topped with remaining whipped topping and whole wafers.
[Name] Tres Leches Cake With Berries Recipe [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT25M [PrepTime] PT1H12M [TotalTime] PT1H37M [DatePublished] 2019-05-18T23:04:00Z [Description] Ina Garten \| Food Network https://www.foodnetwork.com/recipes/ina-garten/tres-leches-cake-with-berries-3675768 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "3/4", "3", "1", "5", "2", "1/2", "1 1/4", "1", "1", "1/2", NA, "8", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "extra-large eggs", "granulated sugar", "granulated sugar", "pure vanilla extract", "heavy cream", "evaporated milk", "sweetened condensed milk", "vanilla bean", "fresh strawberries", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.0 [FatContent] 21.7 [SaturatedFatContent] 12.7 [CholesterolContent] 142.0 [SodiumContent] 417.6 [CarbohydrateContent] 84.8 [FiberContent] 3.1 [SugarContent] 60.4 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.", "Sift the flour, baking powder and salt into a small bowl and set aside.", "Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!] until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.", "In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.", "To serve, toss the strawberries with the 5 tablespoons of granulated sugar.", "Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve." ]
[Name] Maharashtrian Special Banana Semolina Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-05-19T09:34:00Z [Description] A beautiful and heavenly sweet which is a delight for one and all. I made this for the very first time on the occasion of Buddha Purnima for my family and everyone loved it immensely. [Images] character(0) [RecipeCategory] Fruit [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "10", "12", "2 -4", "6", "1", "1", "2 1/2", "1/2"] [RecipeIngredientParts] ["semolina", "bananas", "raisins", "green cardamoms", "ghee", "sugar", "saffron", "water", "milk", "Nestle sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 739.5 [FatContent] 25.0 [SaturatedFatContent] 14.3 [CholesterolContent] 62.2 [SodiumContent] 67.5 [CarbohydrateContent] 123.4 [FiberContent] 4.4 [SugarContent] 82.6 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Heat ghee in a wok. 2. Add the pre-roasted semolina and stir fry for 2-3 minutes. 3. Fry on slow flame till it becomes fragrant. Do not brown the semolina. 4. Add the chopped bananas and mix well. 5. Add hot water or milk and the Nestle condensed milk and fold in the dry fruits. 6. Add sugar and stir well. 7. Fold in the saffron and mix thoroughly. 8. Serve immediately. 9. Enjoy!
[Name] Ustad's Dum Biryani [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-05-19T10:27:00Z [Description] This is a super wonderful dum biryani which can be well enjoyed with raita on the side and pappadams as well. Recently, I prepared this at my home and learnt it from a chef of an international hotel. I highly recommend this to one and all. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16", "17", "18", "19", "20", "21", "22", "23", "24", "25", "26", "27", "28", "29", "30", "31", "32", "33", "34", "35", "36", "37"] [RecipeIngredientParts] ["basmati rice", "water", "onions", "potatoes", "saffron", "rose water", "cloves", "green cardamoms", "bay leaves", "cinnamon sticks", "ghee", "cauliflower florets", "carrots", "green bell peppers", "onions", "garlic cloves", "fenugreek leaves", "red chili powder", "turmeric powder", "coriander powder", "garam masala powder", "green peas", "cumin powder", "cumin powder", "salt", "yoghurt", "cumin seeds", "ghee", "panir", "mushrooms", "raisins", "cashews", "coriander leaves", "fresh mint leaves", "panir"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.4 [FatContent] 8.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 304.6 [CarbohydrateContent] 142.2 [FiberContent] 29.4 [SugarContent] 49.0 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. In a pressure cooker, heat ghee and oil together. 2. Fry the onions on medium-high flame until nicely browned. 3. Add enough water to cover the onions. 4. Fold in all the dry masalas. 5. Allow the mixture to come to a boil. 6. Fold in the thoroughly cleaned, washed and drained rice and the potatoes. 7. Cover and pressure cook for upto 2 to 3 whistles. 8. Once cooled, open the pressure cooker and garnish the dum biryani rice with rose water and food colour. 9. Serve hot with raita. 10. To prepare the vegetables for this biryani, heat 2-3 tbsps. of ghee in a wok. 11. Add cumin seeds and allow them to splutter. 12. Fold in the sliced onions and stir-fry until browned. 13. Fold in all the vegetables, chopped in cubes. You may add paneer and mushrooms if you wish. 14. Stir in all the dry masala powders, salt to taste and a little water. 15. Beat yoghurt very thoroughly in a bowl. 16. Add the beaten yoghurt to the chopped vegetables followed by a sprinkling of few finely chopped corriander leaves. 17. Mix thoroughly. 18. Cover and allow to cook on slow flame for 10 to 15 minutes. 19. In the wide bottomed dish in which you wish to serve the biryani, layer-wise lay the rice followed by the vegetable mixture and again followed by the rice and then the vegetable mixture. Garnish with roasted cashews, fried raisins, corriander leaves, mint leaves, fried and nicely browned onion slices and some grated paneer. 20. Serve hot with raita on the side and papad for a hearty lunch.
[Name] Fried Oyster Crackers [AuthorId] 1086570 [AuthorName] bill mayes [CookTime] PT1M [PrepTime] PT2M [TotalTime] PT3M [DatePublished] 2019-05-19T17:33:00Z [Description] Make and share this Fried Oyster Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "olive oil", "pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.5 [FatContent] 29.0 [SaturatedFatContent] 10.1 [CholesterolContent] 30.5 [SodiumContent] 604.3 [CarbohydrateContent] 34.1 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] 4 cuos [RecipeInstructions] melt butter. add olive oil. add remaining ingredients. simmer 1 minute. Add crackers and stir to coat for30 seconds. serve.
[Name] Chocolate Crinkle Cookies [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT24M [PrepTime] PT30M [TotalTime] PT54M [DatePublished] 2019-05-19T21:22:00Z [Description] Unsweetened chocolate and espresso creates a delicious intensity.  The brown sugar creates a sweet complex flavor.  Bake the cookies after letting the dough sit at room temperature for 10 minutes; just enough time for the dough to firm up to a scoopable consistency.  Do not refrigerate.  Cold dough doesn’t spread enough.  From ATK. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1/2", "1 1/2", "3", "4", "1", "4", "4", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "brown sugar", "eggs", "instant espresso powder", "vanilla extract", "unsalted butter", "granulated sugar", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.2 [FatContent] 12.7 [SaturatedFatContent] 7.4 [CholesterolContent] 68.0 [SodiumContent] 219.3 [CarbohydrateContent] 64.0 [FiberContent] 3.6 [SugarContent] 48.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to middle position and heat oven to 325°F Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.", "Whisk brown sugar; eggs; espresso powder, if using; add vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, just until melted, 2 to 3 minutes (watch carefully].", "Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.", "Spread granulated sugar in shallow dish. Spread confectioners' sugar in second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use #30 scoop] directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet.", "Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone], about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving." ]
[Name] One-Pot Chicken and Sausage Jambalaya [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-05-19T21:46:00Z [Description] Make and share this One-Pot Chicken and Sausage Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pork", "Poultry", "Rice", "Meat", "Cajun", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/4", "1", "8", "3", "1", "3", "1", "1", "2", "4", "1", NA, "5", NA] [RecipeIngredientParts] ["andouille sausage", "boneless skinless chicken thighs", "yellow onion", "tasso", "garlic", "fresh thyme", "bay leaves", "fresh ground black pepper", "red pepper flakes", "long-grain white rice", "Kitchen Bouquet", "kosher salt", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.3 [FatContent] 28.3 [SaturatedFatContent] 9.0 [CholesterolContent] 121.8 [SodiumContent] 1054.0 [CarbohydrateContent] 67.5 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 43.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a large Dutch oven over medium-high heat. Add oil and sausage and cook, stirring occasionally, until very well browned, about 10 minutes. Add the chicken cubes and continue to cook, stirring frequently, until the chicken is browned and cooked through, about 5 - 10 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the ham, garlic, thyme, bay leaves, black pepper and red pepper flakes and cook until fragrant, about 2 minutes. Add the white rice and stir to coat the grains with the rendered fat and spices. Continue to cook, stirring constantly, until the rice is translucent, then add the chicken broth, Kitchen Bouquet and kosher salt. Bring the broth to a simmer while stirring constantly to prevent any rice from sticking to the bottom of the pot. Once the liquid begins to simmer, reduce the heat to low, cover, and cook until the rice is tender, about 25 minutes. Remove from the heat and stir to fluff the rice. Remove the bay leaves and season to taste with salt. Garnish with the scallions and hot sauce.
[Name] Minnesota "Goulash" [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-05-19T23:45:00Z [Description] Don't confuse this with traditional Hungarian goulash. This isn't that. This is a macaroni hotdish (casserole) that is a staple in Minnesota homes, schools and potlucks. It's one of the ultimate comfort foods right up there with tater tot hotdish. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "3", "29", "29", "2", "1", "1", "1", "8"] [RecipeIngredientParts] ["ground beef", "yellow onions", "green bell pepper", "garlic cloves", "water", "tomato sauce", "diced tomatoes", "Worcestershire sauce", "paprika", "dried basil", "kosher salt", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.8 [FatContent] 18.0 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 961.6 [CarbohydrateContent] 36.9 [FiberContent] 4.6 [SugarContent] 9.9 [ProteinContent] 27.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add the ground beef, onions, bell peppers and garlic to a large dutch oven on medium-high heat and cook it breaking it apart until it is no longer pink, about 5-7 minutes. Drain most of the fat then add in the remaining ingredients except the macaroni, bring to a boil then reduce to a low heat and simmer with a cover on for 15 minutes. Add in the macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally before serving.
[Name] Pineapple Craisin Coleslaw [AuthorId] 227367 [AuthorName] ColSanders [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-20T09:55:00Z [Description] This coleslaw is sweet and fresh, quick and easy. I found the recipe on the Marzetti website, and modified it to suit our tastes. It uses Marzetti Classic coleslaw dressing and a bag of mixed shredded cabbage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/32/Ql2h9vv3RTKasizrFhQm_IMG_20190520_171245.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["cabbage", "crushed pineapple", "craisins", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.4 [FatContent] 2.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.4 [SodiumContent] 36.5 [CarbohydrateContent] 17.0 [FiberContent] 2.6 [SugarContent] 13.0 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] 8 3/4 cup servings [RecipeInstructions] Combine all ingredients in a medium bowl. chill at least 30 minutes before serving. enjoy.
[Name] Beef Wellington [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-05-20T10:40:00Z [Description] Make and share this Beef Wellington 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/53/88/33/ETXEEFn1TIC2AsdVdAXb_cut-15 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/9gQYf5hT5aqOhKe7P5HQ_With gravy s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/ZGwPSTLCSmKdeXGwyx67_Encased s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/2KRnBFoRtKF2aBRh6Rkt_5 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/GupZjuVGQUWo7h95UgTY_Cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/HmNDKo1WQLCfPoAtB0gy_4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/33/MkcAcOgVQL2yTrqLtZ6L_Beef-Wellington.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/C3kwA3oJRw6R935HUqo2_Cooked%20and%20sliced%202%20s.jpg" ] [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "6", "4", "4", "1", "4", "1", NA] [RecipeIngredientParts] ["beef steaks", "shiitake mushrooms", "shallots", "red onion", "garlic cloves", "English mustard", "ham", "egg", "puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.9 [FatContent] 3.9 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 46.9 [CarbohydrateContent] 13.6 [FiberContent] 1.9 [SugarContent] 1.7 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Either fry the fillet steak in very hot oil or butter (60 seconds each side] or sear the steak with a blowlamp until charred on all sides. Allow the steak to rest and cool.", "Finely chop the mushrooms, shallots and garlic and stir fry in hot olive oil for about 5 minutes. Keep aside.", "Lay two slices of cooked ham with a slight overlap on a sheet of cling film on a chopping board. Spread half of the duxelles over the slices in an even thickness.", "Place the fillet steak on the duxelles. Coat the steak with the mustard.", "Add the remainder of the duxelles to the top of the steak and then the remaining two slices of ham.", "Wrap the cling film around the steak and refrigerate for up to 24 hours.", "Roll out the pastry and wrap the steak roll completely. Use egg yolk wash to seal the pastry and then coat the pastry completely. Fork over the top of the pastry.", "Preheat the oven to 180 degC. Place the Wellington on a baking tray and bake until brown, turning once.", "Allow to stand for 10 minutes then carve and serve with beef gravy if desired." ]
[Name] Copycat Starbucks Pumpkin Bread [AuthorId] 2002354534 [AuthorName] i-mac [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-05-20T21:19:00Z [Description] Fabulous companion for that morning cup of joe, or a snack anytime during the day! If you love Pumpkin Bread from Starbucks, I bet you’ll love this soft, tender, incredibly delicious loaf. Served to kids or unsuspecting house guests, they won't know the difference! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/34/qAq4sOcOTpCnYF1x8wbc_BAA2734E-D262-4EEA-BE15-BE6257C65C9E.jpeg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Pumpkin", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1/2", "1/2", "4", "1", "1/4", "1/2", "3/4", "3/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "ground nutmeg", "ground cinnamon", "ground cloves", "baking powder", "salt", "eggs", "granulated sugar", "dark brown sugar", "vanilla extract", "canned pumpkin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.0 [FatContent] 31.0 [SaturatedFatContent] 4.8 [CholesterolContent] 124.0 [SodiumContent] 559.5 [CarbohydrateContent] 69.8 [FiberContent] 2.2 [SugarContent] 43.5 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 1 Loaf (8.5 [RecipeInstructions] Preheat oven to 350 degrees. Grease 8 1/2\" by 4 1/2\" loaf pan with shortening. In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, cloves, baking power and salt together. In a mixing bowl, beat eggs, granulated sugar, brown sugar and vanilla extract on high for 30 seconds or until batter is completely smooth. Add pumpkin and vegetable oil into mixing bowl and beat on medium until batter is completely blended and smooth. Add dry ingredients from medium bowl and continue to mix until blended. Pour batter into greased loaf pan. Bake for 60-65 minutes until the top rises in the middle and a toothpick inserted into the center of the loaf comes out clean. Place loaf pan on a wire rack and let cool for 15 minutes before serving by cutting 1-inch slices.
[Name] EASY NO BAKE PEANUT BUTTER BALLS! [AuthorId] 2002468290 [AuthorName] Charwi S. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-20T21:19:00Z [Description] Make and share this EASY NO BAKE PEANUT BUTTER BALLS! recipe from Food.com. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "20", "1", "6 -7"] [RecipeIngredientParts] ["peanut butter", "granola cereal", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.4 [FatContent] 50.7 [SaturatedFatContent] 10.3 [CholesterolContent] 0.0 [SodiumContent] 402.6 [CarbohydrateContent] 38.9 [FiberContent] 7.9 [SugarContent] 19.9 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place 1 cup peanut butter in a medium to large bowl. Add 3/4 cup of granola and mix well with a large spoon. Add a sprinkle of cinnamon sugar, a tablespoon of honey, some candy or sprinkles and finish with a teaspoon or less of chia seeds. Mix well. Scoop up a spoonful of the mix with your large spoon and place it gently into a cupcake liner. Repeat until bowl is empty. Put all the cupcake liners in the freezer for 2-5 minutes. Top with a bit more cinnamon sugar or honey if you would like. Refrigerate until its time to eat! Enjoy this simple and delicious recipe!
[Name] Vegetarian Vegan Chickpea Vegetable Soup (Low Sodium) [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2019-05-21T00:50:00Z [Description] This is vegetarian or Vegan depending on if you add cheese. I don't like cheese, but my husband and children add parmesan. I took an existing recipe and tweaked it a lot to make it flavorful enough. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "8", "1", "6", "2", "2", "1/2", "1", "1", "4", "3", "2", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["whole cloves", "onion", "dried garbanzo beans", "rosemary", "garlic cloves", "bay leaves", "extra virgin olive oil", "salt", "diced tomatoes", "carrots", "celery ribs", "roma tomatoes", "mushroom", "broccoli", "lemon juice", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.6 [FatContent] 7.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 498.3 [CarbohydrateContent] 45.8 [FiberContent] 13.2 [SugarContent] 11.0 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Put cloves, onions, garbanzo beans, rosemary, garlic, garbanzo water/water, bay leaves, olive oil, and salt, in a large pan. Bring to a boil over high heat, then reduce heat to medium low, and simmer for 60 minutes (90 minutes if you prefer softer beans].", "Add the tomatoes, carrots, celery, mushroom, and broccoli. Cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, add the chopped rosemary, lemon juice, pepper, and No Salt Seasoning.", "Season the soup to taste and ladle into bowls. Sprinkle with Parmesan (if you eat/like cheese]." ]
[Name] Vegetarian Vegan Chili, Low-Salt, Instant Pot or Crockpot [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-05-21T01:18:00Z [Description] This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!). [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "16", "1", "1", "1", "1", "1", "1 1/2", "1 1/2", "1", "1/2", "1/2", "1/2", "1/4", "1", "1/4", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["black beans", "salsa", "frozen corn", "sweet potato", "chili powder", "cumin", "paprika", "oregano", "salt", "garlic powder", "onion powder", "cayenne pepper", "water", "green onion", "cheese", "sour cream", "avocado", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.7 [FatContent] 7.6 [SaturatedFatContent] 2.4 [CholesterolContent] 7.5 [SodiumContent] 579.0 [CarbohydrateContent] 30.8 [FiberContent] 8.8 [SugarContent] 4.7 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours. Garnish with optional items. I personally use green onions, chives, and a little more salsa.
[Name] Chicken Supreme [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-05-21T02:11:00Z [Description] Make and share this Chicken Supreme 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/53/88/38/AdJAQ7w2SM2e6Krce3g4_4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/38/0I2P5GhRQVmF2gOdan35_2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/ozqiuz0TRKsguhPyti6A_3%20s.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["350", NA, "6", "2", "1/2", "300", "1/2", NA] [RecipeIngredientParts] ["chicken breasts", "onion", "garlic cloves", "olive oil", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.9 [FatContent] 34.0 [SaturatedFatContent] 7.8 [CholesterolContent] 130.0 [SodiumContent] 688.0 [CarbohydrateContent] 18.4 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 45.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the chicken and set aside. Heat the oil and fry the onions and garlic for about 4 minutes until translucent. Add the chicken and stir fry until cooked through. Add the chicken soup, plus ½ can of water, the Worcestershire sauce and mix thoroughly. Add the sweet corn kernels and seasoning, mix, bring to the boil and simmer on a low heat for about 5 minutes. Serve with white rice.
[Name] BBQ Beef 'N' Buns [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2019-05-21T04:02:00Z [Description] Make and share this BBQ Beef 'N' Buns recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1/2", NA, "1", "1", "1/2", "1/2", "1", "20"] [RecipeIngredientParts] ["beef", "onions", "water", "chili powder", "tomatoes", "catsup", "vinegar", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.2 [FatContent] 66.3 [SaturatedFatContent] 27.2 [CholesterolContent] 89.9 [SodiumContent] 434.8 [CarbohydrateContent] 27.5 [FiberContent] 1.4 [SugarContent] 7.1 [ProteinContent] 12.1 [RecipeServings] 20.0 [RecipeYield] 1 bun [RecipeInstructions] Combine all of the ingredents in a large sauce pan. Simmer uncovered over low heat for 5 - 6 hours or until meat fall's into shred's. The mixture should be thick. Spoon onto toasted hamburger buns. Serve.
[Name] BBQ Beef 'N' Buns [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2019-05-21T04:02:00Z [Description] Make and share this BBQ Beef 'N' Buns recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1/2", NA, "1", "1", "1/2", "1/2", "1", "20"] [RecipeIngredientParts] ["beef", "onions", "water", "chili powder", "tomatoes", "catsup", "vinegar", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.2 [FatContent] 66.3 [SaturatedFatContent] 27.2 [CholesterolContent] 89.9 [SodiumContent] 434.8 [CarbohydrateContent] 27.5 [FiberContent] 1.4 [SugarContent] 7.1 [ProteinContent] 12.1 [RecipeServings] 20.0 [RecipeYield] 1 bun [RecipeInstructions] Combine all of the ingredents in a large sauce pan. Simmer uncovered over low heat for 5 - 6 hours or until meat fall's into shred's. The mixture should be thick. Spoon onto toasted hamburger buns. Serve.
[Name] Baked Lemon Chicken [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-05-21T04:06:00Z [Description] Make and share this Baked Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["butter", "lemon juice", "garlic clove", "salt", "pepper", "panko breadcrumbs", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.1 [FatContent] 32.2 [SaturatedFatContent] 15.1 [CholesterolContent] 138.6 [SodiumContent] 1022.9 [CarbohydrateContent] 21.2 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 34.2 [RecipeServings] 2.0 [RecipeYield] 1 chicken breast [RecipeInstructions] In shallow dish, combined butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mix, then coat w/ crumbs. Place in a greased baking dish. Drizzle w/ remaining butter mix. Bake, uncovered, at 350\" for 25 - 30 minutes. Serve.
[Name] Baked Lemon Chicken [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-05-21T04:06:00Z [Description] Make and share this Baked Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["butter", "lemon juice", "garlic clove", "salt", "pepper", "panko breadcrumbs", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.1 [FatContent] 32.2 [SaturatedFatContent] 15.1 [CholesterolContent] 138.6 [SodiumContent] 1022.9 [CarbohydrateContent] 21.2 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 34.2 [RecipeServings] 2.0 [RecipeYield] 1 chicken breast [RecipeInstructions] In shallow dish, combined butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mix, then coat w/ crumbs. Place in a greased baking dish. Drizzle w/ remaining butter mix. Bake, uncovered, at 350\" for 25 - 30 minutes. Serve.
[Name] MANDARIN ORANGE VINAIGRETTE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-21T14:03:00Z [Description] This vinaigrette is smooth, velvety with a slight zip to it! It is a delightful addition to a mixed salad! VIDEO https://www.youtube.com/watch?v=3tm43ICsZPY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/gKTCwWpyQoOZzezYvu61_Mandarin-Orange-Vinaigrette-4_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["white wine vinegar", "honey", "Dijon mustard", "white pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 672.6 [FatContent] 68.4 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 376.7 [CarbohydrateContent] 18.1 [FiberContent] 0.5 [SugarContent] 17.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium bowl, add orange curd. Emulsify the grapeseed oil by slowly pouring in the oil, whisking constantly. Continue whisking to incorporate sesame oil as well as white wine vinegar. Add honey, mustard then season with black pepper and salt; whisk well to blend ingredients. Serve over salad. Makes 1 cup.
[Name] Hard Boiled Eggs in Instapot [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-05-21T20:12:00Z [Description] Fast, easy way to hard boil eggs. As an added bonus eggs done this way are easy to peel, even fresh eggs are easier, might be because of how the steam helps to release the shell from the egg, cook time includes steam release. Serving size of course depends on number of eggs you wish to make [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/44/N9b2ey1YQZ1AC6ADH4Pw_Hard Boiled Eggs in Instapot2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/48/3/P0VWffISoahEEVMvPsXc_Hard%20Boiled%20Eggs%20in%20Instapot.JPG"] [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Steam", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "1"] [RecipeIngredientParts] ["eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 72.2 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] 6 hard boiled eggs [RecipeInstructions] ["Place a basket or wire trivet in the bottom of the Instant Pot.", "Add one cup of water.", "Place as many or as few eggs as you want to cook in the Instant Pot, and put the lid on the cooker.", "For a soft-boiled egg, cook on high for four minutes. For a more hard-boiled egg, cook on pressuer cook high for five minutes.", "Let the steam release naturally, then move the eggs into ice-cold water.", "NOTE:", "The total time comes out to about 15 minutes (five minutes to pressurize, five minutes to cook, and five minutes to release the pressure], but that’s still faster than stovetop boiling, and you’ll get a lot more eggs cooked at once." ]
[Name] Spaghetti Salad [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-05-21T21:35:00Z [Description] Make and share this Spaghetti Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["0.5", "5", "0.5", "1/8"] [RecipeIngredientParts] "spaghetti" [AggregatedRating] nan [ReviewCount] nan [Calories] 98.0 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 97.3 [CarbohydrateContent] 15.2 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] 1 cap [RecipeInstructions] Cook spaghetti as directed on package. Rinse under cold water; drain well. Place pasta and vegetables in large bowl, Add dressing and Seasoning; toss gently to coat. Cover. Refrigerate at least 4 hours. Toss before serving.
[Name] Beef Hotpot [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-05-22T02:38:00Z [Description] Make and share this Beef Hotpot 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/53/88/46/XUHT5zpTqai9wQWdI14Y_served os s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/46/JJRGIMyQDadZ19R6AQPg_beef s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/46/ZiJaem9RTyUCMcpiL20b_chicken liver s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/46/v18iSPKtSzqjMhJCkhRj_potatoes s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/FweraP4RniAa5ZjWYAPA_Hotpot.jpg"] [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "500", "2", "1", "3", "1", "12", "1", "250", "1", "450", NA, NA] [RecipeIngredientParts] ["butter", "beef", "chicken", "onion", "garlic cloves", "carrot", "plain flour", "Worcestershire sauce", "bay leaf", "potatoes", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 805.0 [FatContent] 54.1 [SaturatedFatContent] 18.0 [CholesterolContent] 197.4 [SodiumContent] 436.8 [CarbohydrateContent] 28.8 [FiberContent] 3.8 [SugarContent] 3.5 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a little butter in a non-stick frying pan or wok and brown the beef in batches. Remove and keep aside. Similarly brown the kidneys, remove and keep with the beef. Fry the onion, garlic and carrot in the pan with a little more butter until the onion is golden. Sprinkle over the flour, stir and allow to cook for a few minutes then shake over the Worcestershire sauce. Pour in the stock, and bring to the boil. Stir in the beef and kidney and the bay leaf, then turn off the heat. Preheat the oven to around 180 deg C. Place all the cooked ingredients into a casserole, cover, and cook in the oven for around 30 minutes. Remove from the oven and arrange the sliced potatoes on top of the meat, a little like roofing tiles. Brush a little more butter over the potatoes and season with salt and freshly ground black pepper. Re-cover and return to the oven for about 1 hour or until the potatoes are cooked. Remove the lid, brush the potatoes with a little more butter and finish under the grill until the potatoes are brown and crispy. Serve hot.
[Name] Spicy Potato Wedges. [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-05-22T04:01:00Z [Description] Make and share this Spicy Potato Wedges. 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/53/88/47/xsWNoclR4A90yLlbDOAg_Wedges 3 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/47/Xx4FnESSSkmURG0YKDRN_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/47/2kRPkcfS60RKrhC1E8gk_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/47/Ywf9jE8YTWKngYIN8TPy_Wedges.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/oVYTkzOqS1ScxzBI6blT_2.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "olive oil", "paprika", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.1 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 606.9 [CarbohydrateContent] 38.8 [FiberContent] 5.7 [SugarContent] 1.9 [ProteinContent] 4.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Scrub the potatoes and cut into wedges. Parboil for about 4 minutes. Drain and leave to cool. Add the olive oil, paprika, chilli powder and salt to a plastic bag. Add the potatoes and seal the bag. Shake vigorously ensuring all the potatoes are covered. Refridgerate for about 1 hour. Place the wedges on a baking tray and roast in the oven until brown. Serve hot.
[Name] Risotto With Asparagus and Prosciutto [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-05-22T19:51:00Z [Description] Make and share this Risotto With Asparagus and Prosciutto 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/1802649943/f4uvQwLTxG44D0tS6pWw_EC_Risotto%20with%20asparagus%20and%20prosciutto.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Short Grain Rice", "Rice", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "2", "2", "3", "1", "100", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["asparagus", "olive oil", "butter", "onion", "prosciutto", "arborio rice", "dry white wine", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 682.2 [FatContent] 24.4 [SaturatedFatContent] 11.7 [CholesterolContent] 50.5 [SodiumContent] 295.3 [CarbohydrateContent] 90.3 [FiberContent] 5.9 [SugarContent] 3.9 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare and trim asparagus. Cut stalks into 2 cm long pieces, reserve the tips.", "Place <U+2154> of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.", "Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.", "Add prosciutto and sauté for 3 more minutes.", "Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.", "Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.", "Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.", "Add reserved asparagus puree and stir until absorbed, about 3 minutes.", "Stir in the remaining butter, Parmesan and cream but do not return to the heat.", " Slightly bend each stalk and allow it to „snap“ naturally – it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts." ]
[Name] Chicken Cacciatore for Two [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-05-23T01:54:00Z [Description] Make and share this Chicken Cacciatore for Two recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "European", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", NA, "2", "6", "1", "1/2", "1", "2", "1 1/2", "1/8", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["cremini mushrooms", "onion", "red bell pepper", "tomato paste", "garlic cloves", "fresh rosemary", "red pepper flakes", "white wine", "diced tomatoes", "chicken broth", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 697.4 [FatContent] 40.0 [SaturatedFatContent] 10.5 [CholesterolContent] 235.3 [SodiumContent] 494.5 [CarbohydrateContent] 20.9 [FiberContent] 4.9 [SugarContent] 11.4 [ProteinContent] 58.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add chicken and cook until browned, about 5 minutes per side. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet; heat fat over medium heat until shimmering. Add mushrooms, onion, bell pepper, teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring occasionally, until vegetables are softened and browned, 8 to 10 minutes. Stir in tomato paste, garlic, rosemary and pepper flakes and cook until mixture is rust colored and fragrant, stirring frequently, about 2 minutes. Stir in wine and any accumulated chicken juices, scraping up any browned bits, and cook until liquid is evaporated, about 1 minute. Add tomatoes (I also add a pinch of sugar] and their juice and broth and bring to boil. Nestle chicken into sauce, skin side up. Reduce heat to medium-low, cover and simmer until chicken registers 175 degrees, 22 to 25 minutes. Remove lid, increase heat to medium-high and continue to cook until sauce is slightly thickened, about 5 minutes longer. Sprinkle with basil. Note: If serving with pasta, adjust sauce consistency with reserved pasta cooking water as needed.
[Name] CHICKEN SATAY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-23T12:53:00Z [Description] This is a great meal to make this summer on the BBQ. It pairs so well with either peanut sauce or sweet soy sauce... VIDEO https://www.youtube.com/watch?v=vWbeHoa9nJY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rK5o2bpGQHSML9OMzkmA_Chicken-Satay-4_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1", "1", "1", "2", "16"] [RecipeIngredientParts] ["coconut milk", "garlic cloves", "lemongrass", "red onion", "fish sauce", "red curry paste", "turmeric", "cilantro", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 6.8 [SaturatedFatContent] 5.0 [CholesterolContent] 11.6 [SodiumContent] 103.1 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 16 skewers [RecipeInstructions] ["Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.", "In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.", "Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce." ]
[Name] CHICKEN SATAY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-23T12:57:00Z [Description] This is a great meal to make this summer on the BBQ. It pairs so well with either peanut sauce or sweet soy sauce... VIDEO https://www.youtube.com/watch?v=vWbeHoa9nJY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7hf2AWULTxSMUHMXli2o_Chicken-Satay-4_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1", "1", "1", "2", "16"] [RecipeIngredientParts] ["coconut milk", "garlic cloves", "lemongrass", "red onion", "fish sauce", "red curry paste", "turmeric", "cilantro", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 6.8 [SaturatedFatContent] 5.0 [CholesterolContent] 11.6 [SodiumContent] 103.1 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 16 skewers [RecipeInstructions] ["Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.", "In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.", "Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce." ]
[Name] Instant Pot Meatballs and Pasta [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-05-24T13:39:00Z [Description] In my ongoing search for different meals to make in my Instant Pot, tried this one for it's ease (I used premade meatballs and jarred spaghetti sauce that I added spices too) we love spaghetti in this house and this is fast and easy. In full disclosure, this is NOT up to our standard homemade favorite, but didn't expect that. It does come together fast and easy, and not bad considering that. We also prefer our sauce served on top of the spaghetti, so that made a difference too. But when in a hurry it does work. Soooo, don't expect company worthy results - but it works [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/76/07/2/QL3050UgTYqeFcfqbMgW_Instant%20Pot%20Spagetti%20n%20Meatballs.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Meatballs", "European", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["pasta", "egg", "garlic powder", "dried oregano", "dried basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.3 [FatContent] 7.3 [SaturatedFatContent] 2.3 [CholesterolContent] 40.9 [SodiumContent] 747.5 [CarbohydrateContent] 78.7 [FiberContent] 4.8 [SugarContent] 10.9 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Serve and enjoy! Mix all of the meatball ingredients together and form into uniform one inch meatballs. Pour the chicken stock into the instant pot. Add the noodles. Pour the spaghetti sauce on top. Set the meatballs on top of the sauce. Lock the lid in place and select Manual, High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Use the quick pressure please. When the valve drops, carefully remove the lid. Serve and enjoy! NOTE: Chicken Stock. It is key that you add this first. Pasta. Add this after the chicken stock. Spaghetti Sauce. You want to add this after the first two ingredients because if it goes in first, or is too close the bottom it can scorch and prevent your pressure cooker from coming to pressure.
[Name] CHIPOTLE CHICKEN TORTILLa PIZZA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-05-25T11:22:00Z [Description] Think outside of the "pizza" box! This is a flavorful twist on your regular pizza! VIDEO https://www.youtube.com/watch?v=FclhNOP9oAg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rhmTYMepQGmFgY4BNCc4_Tortilla-Pizza-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "4", "2", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "1/4", "1", "2/3", "1", "12", "1/2"] [RecipeIngredientParts] ["flour tortillas", "olive oil", "mayonnaise", "barbecue sauce", "orange bell pepper", "red onion", "roma tomatoes", "black pepper", "chicken breast", "pineapple chunk", "monterey jack cheese", "black olives", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.8 [FatContent] 40.1 [SaturatedFatContent] 15.2 [CholesterolContent] 96.7 [SodiumContent] 674.4 [CarbohydrateContent] 42.7 [FiberContent] 4.4 [SugarContent] 21.6 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done. Spread Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with Jack Daniel or regular BBQ sauce.
[Name] CHIPOTLE CHICKEN TORTILLa PIZZA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-05-25T11:27:00Z [Description] Think outside of the "pizza" box! This is a flavorful twist on your regular pizza! VIDEO https://www.youtube.com/watch?v=FclhNOP9oAg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/YYyLXkkZQ8SjaQQLyLY2_Tortilla-Pizza-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "4", "2", "1/2", "1 1/4", "1/2", "1/4", "2", "1/2", "1/4", "1", "2/3", "1", "1", "12", "1/2"] [RecipeIngredientParts] ["flour tortillas", "olive oil", "mayonnaise", "barbecue sauce", "orange bell peppers", "red onion", "roma tomatoes", "black pepper", "chicken breast", "pineapple chunk", "monterey jack cheese", "cheese", "black olives", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.1 [FatContent] 56.9 [SaturatedFatContent] 24.3 [CholesterolContent] 132.8 [SodiumContent] 1415.8 [CarbohydrateContent] 51.5 [FiberContent] 6.1 [SugarContent] 23.4 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done. Spread Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with Jack Daniel or regular BBQ sauce.
[Name] Real Food Sloppy Joes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2019-05-26T00:13:00Z [Description] Make and share this Real Food Sloppy Joes 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/Oaqo6ahwTSqb3unMoX33_IMG_0479.JPG" [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "1", "1", "3", "2/3", "1/3", "1/3", "2 1/2", "2 1/2", "2", "3", "2 1/2", NA, "8"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "yellow onion", "green bell pepper", "celery ribs", "tomato paste", "red wine vinegar", "molasses", "mild paprika", "Worcestershire sauce", "garlic", "prepared mustard", "ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.6 [FatContent] 19.1 [SaturatedFatContent] 6.7 [CholesterolContent] 92.1 [SodiumContent] 566.6 [CarbohydrateContent] 42.0 [FiberContent] 3.7 [SugarContent] 15.5 [ProteinContent] 34.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Use 4-5 1/2 quart slow cooker. Warm a large skillet over medium heat for a few minutes, then pour in the oil and swirl it around to coat the hot surface. Crumble the ground beef into the skillet; cook, stirring often, until well browned, between 4-8 minutes. Use a slotted spoon to get the ground beef into the slow cooker. Stir in onions, bell peppers, celery, tomato paste, vinegar, molasses, paprika, Worcestershire sauce, garlic, mustard, and pepper until the tomato paste is dissolved. Cover and cook on low for 6 hours, or until the vegetables have almost melted into the thickened sauce. Season to taste with salt. Serve by spooning the spiced beef mixture into the buns.
[Name] Berry Galette With Refrigerated Pie Crust [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-05-26T05:20:00Z [Description] This is a modified Diane Morrisey recipe. The quickest way to homemade pie taste. I can have this in the oven in the time it takes for the oven to pre-heat if I use raspberries, blueberries and/or blackberries.. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4", "1", "1/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["berries", "lemon", "sugar", "flour", "egg", "water", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.3 [FatContent] 12.3 [SaturatedFatContent] 4.0 [CholesterolContent] 46.5 [SodiumContent] 198.2 [CarbohydrateContent] 42.7 [FiberContent] 1.8 [SugarContent] 18.7 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] 1 galette [RecipeInstructions] Preheat oven to 400 or 375 convection. In bowl, combine berries, zest, juice, sugar and flour. Let sit about 10 minutes or until the berries macerate and absorb flour and sugar. Line baking sheet with parchment. Put crust onto parchment. Using slotted spoon, add the berries to the center of crust, leaving 2 inch border. Fold the edges up and over the berries. Make egg wash by mixing egg with water. Brush dough edges with egg wash. Sprinkle with turbinado sugar. Bake for about 25-30 minutes or until berries are bubbling and crust is golden. Chill until juice is set before cutting .
[Name] Peruvian Roasted Chicken! [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-05-26T14:39:00Z [Description] Make and share this Peruvian Roasted Chicken! recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "South American", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "6", "1", "1", "1", "1/2", "2", "2", "1/8"] [RecipeIngredientParts] ["whole chicken", "lime juice", "of fresh mint", "extra virgin olive oil", "fresh garlic cloves", "sea salt", "lemon pepper", "sugar", "cumin", "dried oregano", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.4 [FatContent] 42.3 [SaturatedFatContent] 11.1 [CholesterolContent] 162.6 [SodiumContent] 1317.6 [CarbohydrateContent] 5.1 [FiberContent] 0.8 [SugarContent] 2.4 [ProteinContent] 38.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spatchcock the chicken and cut slits into the flesh of the muscles. Place all remaining ingredients in food processor till smooth. Marinate chicken in the paste for at least 15 minutes. Bake in a 12\" pan at 375* for 45 - 60 minutes, basting every 15 minutes. Serve with your favorite roasted root vegetables. (Can be done with the same marinade, in the same baking dish.].
[Name] Jalapeno Cilantro Lime Mayo! [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-26T14:52:00Z [Description] Make and share this Jalapeno Cilantro Lime Mayo! recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "garlic cloves", "onion", "lime juice", "fresh cilantro", "mustard", "sea salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 22.3 [SaturatedFatContent] 3.0 [CholesterolContent] 18.6 [SodiumContent] 272.9 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 10 ounces [RecipeInstructions] Place all ingredients in a small food processor EXCEPT FOR the egg and oil, blend till smooth. Add egg, blend for 5 seconds. While blending, drizzle oil in till gone, then blend for an additional 60 seconds.
[Name] Loaded Baked Potato Salad [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2019-05-26T18:47:00Z [Description] Make and share this Loaded Baked Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "8", "1/3", "1/3", "1/2", "4", "2", "8", "1", "1/2"] [RecipeIngredientParts] ["russet potatoes", "bacon", "sour cream", "mayonnaise", "buttermilk", "scallions", "broccoli", "cheddar cheese", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.3 [FatContent] 15.3 [SaturatedFatContent] 8.4 [CholesterolContent] 40.9 [SodiumContent] 576.4 [CarbohydrateContent] 33.3 [FiberContent] 4.6 [SugarContent] 3.1 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Wash the potatoes and poke each one several times with a fork. Wrap the potatoes individually in foil and bake for 45–50 min, until fork tender. Unwrap the potatoes and allow them to cool. This step can be done the day before you're making the salad.", "Cut the potatoes into 1\" to 1-1/2\" pieces, then combine the potatoes and all of the remaining ingredients in a large mixing bowl. Mix well and refrigerate, allowing the salad to chill for a few hours before serving for the best flavor." ]
[Name] Broccoli Salad With Garlic and Sesame [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2019-05-26T21:47:00Z [Description] From Melissa Clark in the New York Times, who writes: "This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid 'cooks' the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again." [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "3/4", "4", "2", "2", "1/4"] [RecipeIngredientParts] ["red wine vinegar", "kosher salt", "broccoli", "extra virgin olive oil", "garlic cloves", "cumin seeds", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.1 [FatContent] 44.1 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 685.1 [CarbohydrateContent] 21.9 [FiberContent] 8.1 [SugarContent] 5.2 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tIn a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine. 2.\tIn a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours]. Adjust seasonings (it may need more salt] and serve.
[Name] Instant Pot Carnitas [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-05-27T13:52:00Z [Description] Received this on line from Food 52 site and credited to a Posie Harwood, we do love carnitas so need to save it, here's what was said about it: Author Notes: Carnitas are a perfect candidate for your pressure cooker: In under an hour, you can make flavorful, tender, fall-apart shredded pork. I use it in tacos, to top salads, as a hash, in casseroles, and beyond. —Posie Harwood [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/03/5/TJhOkBRZQy2miek3XHIv_Instant%20Pot%20Carnitas.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "2", "1/3", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["boneless pork roast", "olive oil", "onion", "garlic cloves", "limes, juice of", "ground cumin", "dried oregano", "bay leaf", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 528.0 [FatContent] 24.4 [SaturatedFatContent] 8.2 [CholesterolContent] 196.1 [SodiumContent] 187.4 [CarbohydrateContent] 7.1 [FiberContent] 0.8 [SugarContent] 2.9 [ProteinContent] 66.3 [RecipeServings] 6.0 [RecipeYield] 3 pounds [RecipeInstructions] In your Instant Pot, or in a saute pan over medium heat on the stovetop, heat the oil until shimmering and brown the pork on all sides, working in batches if needed. (Transfer the pork to the Instant Pot if you browned it on the stovetop.]. Add all the remaining ingredients. Place the lid on the pot, turn the pot to the \"sealing\" position, and select Manual mode and set the time for 20 minutes. Once it finishes cooking after 20 minutes, allow the Instant Pot to manually release for 20 minutes. Take off the lid (if the steam valve hasn't dropped, make sure you move the steam value away from \"Sealing\"]. Let the pork cool slightly, then use two forks to shred the meat. It may look like you have way too much liquid, but it will absorb it after you shred the pork. Once shredded, use the pork however you like. I like to toast a few tortillas and top them with the pork, pineapple salsa, fresh cilantro, and a squeeze of fresh lime juice. Carnitas make a great salad topping, and are also excellent mixed into rice, in a sandwich (try it! trust me!], or reheated until crispy and served with eggs and hot sauce and avocado. Note: If the pork is too liquid-y even after shredding and sitting, transfer it to a large pan and cook it on the stovetop until some of liquid evaporates. This is also an excellent way to get the meat golden and crispy (you can also spread it on a sheet pan and broil it for a minute or two]—for tacos and salads, I like to take this extra step to get those crunchy edges.
[Name] Lemon Poppyseed Cake With Lemon Cream Cheese Frosting [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2019-05-27T13:55:00Z [Description] his Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers sent from Live, Love and Sugar site [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/62/lCp3UjVeToWDgpD7ngeu_Lemon Poppyseed Cake w Lemon Cream Cheese Frosting.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/46/3/v1F8xEZ6SOyVLunIZYrd_Lemon%20Poppyseed%20Cake%20w%20Lemon%20Cream%20Cheese%20Frosting%20(2].JPG"] [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 3/4", "1/4", "1/2", "1/2", "1/2", "1 1/2", "1/2", "4", "3/4", "1/2", "2", "2", "16", "3/4", "10", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "vanilla extract", "eggs", "milk", "fresh lemon juice", "fresh lemon zest", "poppy seeds", "cream cheese", "butter", "powdered sugar", "fresh lemon juice", "fresh lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1005.2 [FatContent] 44.3 [SaturatedFatContent] 21.6 [CholesterolContent] 156.6 [SodiumContent] 434.5 [CarbohydrateContent] 148.6 [FiberContent] 1.2 [SugarContent] 124.5 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] 1 8" cake [RecipeInstructions] Cake: . Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C]. 2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time. 4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 5. Add half of the dry ingredients to the batter and mix until mostly combined. 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined. 7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8. Add the lemon zest and poppy seeds and gently stir to combine. 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. Frosting: add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 12. Add about half of the powdered sugar and mix until well combined and smooth. 13. Add the lemon juice and zest and mix until well combined. 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes. 15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. 16. Place the first cake on a serving plate or a cardboard cake round. 17. Spread about 1 cup of frosting evenly on top of the cake. 18. Add the second layer of cake and another cup of frosting. 19. Top the cake with the remaining layer and frost the outside of the cake.
[Name] YOGURT BARS With FRUIT & NUTS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-05-28T03:45:00Z [Description] Creamy, velvety and with the added toppings, these bars make a great snack! You can enjoy them frozen or chilled... VIDEO https://www.youtube.com/watch?v=q2Il5uaW7ts [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/GIDGowKRRcSw8YGoj5U1_Yogurt-Bars-with-Fruits-Nuts-9_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["heavy cream", "unflavored gelatin", "vanilla yogurt", "sweetened condensed milk", "orange zest", "sunflower seeds", "pistachios", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.2 [FatContent] 13.2 [SaturatedFatContent] 6.4 [CholesterolContent] 36.8 [SodiumContent] 79.8 [CarbohydrateContent] 23.6 [FiberContent] 0.9 [SugarContent] 21.5 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 9 bars [RecipeInstructions] In a small bowl, combine ¼ cup heavy cream with gelatin; stir to incorporate. In a small saucepan over medium-high heat, pour in the other ¼ cup heavy cream and when it gets hot but not boiling, add the gelatin mixture. Turn off the heat and whisk for a couple minutes. Remove from the heat and transfer into a large measuring cup. When cool off, add yogurt, condensed milk and orange zest; whisk until well blended. Place a silicone mold over a baking sheet lined with a silicone mat. Pour yogurt mixture in each mold – if don’t have one, use a baking dish. Sprinkle on sunflower seeds evenly followed with pistachios and finally cranberries. Transfer to the fridge for 4 hours or the freezer for 2 hours. Makes 9 bars.
[Name] Hawaiian Buns from KAF [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-05-28T15:03:00Z [Description] Another King Arthur Flour recipe, here's what they say: " soft dinner rolls are lightly, irresistibly sweet thanks to pineapple juice and brown sugar. The pineapple flavor is subtle, but it'll have you going back for bite after bite. Sweet dough rises slower than those without sugar, and these are no exception. Power through the long rises; though; these addictive buns are so worth it." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/64/l2rbJeYT7C6pdQlGtdTF_Hawaiian Buns From KAF.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/74/55/8/bGGJEKZiTdmivg46SPpJ_Hawaiian%20Buns%20From%20KAF%20(2].JPG"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/2", "1/4", "1/3", "2", "1", "2 3/4", "2", "1 1/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "instant yeast", "water", "unsalted butter", "brown sugar", "vanilla extract", "all-purpose flour", "potato flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.7 [FatContent] 3.7 [SaturatedFatContent] 2.1 [CholesterolContent] 30.7 [SodiumContent] 186.1 [CarbohydrateContent] 24.8 [FiberContent] 0.9 [SugarContent] 5.4 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] 16 Rolls [RecipeInstructions] ["Sponge: In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.", "Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.", "Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.", "Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour.", "Lightly grease the mixing bowl or a large (8-cup] measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.", "Lightly grease a 9\" x 13\" pan.", "Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.", "Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.", "Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.", "Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.", "Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.", "Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.", "Yield: 16 buns.", "Chat with a baker.", "Tips from the bakers.", "Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast — leaving the yeast thirsty and unable to grow. If you're using regular yeast not formulated for sweet dough, you may find the rising time for these rolls will be longer by 30 minutes or more for each rise.", "This is a very wet dough, and can be tricky to handle. If you're having difficulty, we suggest lightly oiling your hands and counter before attempting to roll out the buns.", "If you want to use fresh pineapple juice: microwave the juice for 2 minutes until it reaches 200°F and allow to cool to lukewarm before using. The process of heating will kill any enzymes in the juice, which would otherwise destroy the gluten.", "To make hamburger-sized buns, prepare the dough according to the recipe instructions, and after the rise divide it into six equal pieces. Round each piece into a smooth ball, and place them into the lightly-greased wells of a hamburger bun pan, flattening them gently. Let the buns rise for an hour, until they fill the wells and are nicely puffy, then brush the rolls with the egg wash, and bake them for 20 to 25 minutes until they're a deep golden brown." ]
[Name] Fruit & Nut Muffins [AuthorId] 1670859 [AuthorName] Kate S. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-05-28T15:08:00Z [Description] I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3/4", "1/2", "1/4", "1/4", "3/4", "3", "1/2", "2", "2", "1", "1 -2"] [RecipeIngredientParts] ["flour", "cinnamon", "baking powder", "baking soda", "salt", "nutmeg", "coconut oil", "honey", "maple syrup", "brown sugar", "eggs", "bananas", "applesauce", "vanilla", "raisins", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.7 [FatContent] 3.0 [SaturatedFatContent] 2.2 [CholesterolContent] 23.2 [SodiumContent] 182.4 [CarbohydrateContent] 25.0 [FiberContent] 0.9 [SugarContent] 14.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Preheat oven to 325 degrees fahrenheit. Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired], yogurt, nut paste, bananas/applesauce, extract. Combine wet and dry ingredients until just moist and fold in your addition(s] of choice: raisins, chocolate chips, coconut, or blueberries. Line 2 regular muffin pans (1 dozen each] with muffin papers. Fill muffin cups 2/3 full. Bake muffins for 30-40 minutes.
[Name] All Purpose Rub [AuthorId] 2001050415 [AuthorName] Brian M. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-05-28T15:09:00Z [Description] Make and share this All Purpose Rub recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/4", "1/4", "1/2", "2", "2", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["paprika", "turbinado sugar", "brown sugar", "sea salt", "lemon pepper", "chili powder", "ground coriander", "black pepper", "white sugar", "ground mustard", "oregano", "basil", "curry", "sea salt", "cayenne pepper", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1281.6 [FatContent] 31.8 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 35351.3 [CarbohydrateContent] 270.1 [FiberContent] 85.0 [SugarContent] 100.8 [ProteinContent] 46.9 [RecipeServings] 1.0 [RecipeYield] 1 bottle [RecipeInstructions] place all ingredients into a large bowl mix until well incorporated. Cayene and Chili can be adjust to desired heat levels. Place into large shaker bottle.
[Name] Easy April Fools Day Potato Salad [AuthorId] 874111 [AuthorName] Jennibear [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-05-29T16:26:00Z [Description] Need an easy and fun April Fool’s Day prank?  Here it is!   Peel and cut up apples and stir them up with vanilla pudding.   It looks like potato salad - but is a tasty dessert.  Add a little yellow food coloring if you like mustard in your version.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/67/UUCvxVpHRsaoF1RRp42w_13306A3C-B25B-448D-A94D-026E4F586A63.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/4", "2"] [RecipeIngredientParts] ["apples", "pudding"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.6 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.2 [SodiumContent] 34.6 [CarbohydrateContent] 30.4 [FiberContent] 4.4 [SugarContent] 22.8 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Peel and core 4 apples. Cut into bite size chunks. Add vanilla pudding from pudding cups and stir until combined. If you want a more yellow/mustard-like faux potato salad, add 1-2 drops of yellow food coloring. Place in your favorite potato salad serving dish. Serve and yell “April Fool!” -- .
[Name] REFRIED BEANS [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-05-29T21:23:00Z [Description] This Mexican homemade refried beans recipe is easy to make in just 20 minutes and tastes sooo much better than the canned stuff! See notes above for possible ingredient variations, plus tips on how to make this recipe from scratch with dry (uncooked) pinto beans [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "1/2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "butter", "garlic cloves", "pinto beans", "ground cumin", "dried oregano", "lime juice", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.4 [FatContent] 7.4 [SaturatedFatContent] 4.0 [CholesterolContent] 15.3 [SodiumContent] 66.1 [CarbohydrateContent] 58.8 [FiberContent] 19.7 [SugarContent] 1.6 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon butter (or oil] in a large saucepan over medium-high heat until melted. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant. Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer. Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.]. Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste. Serve warm, topped with any garnishes you might like. optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.
[Name] Nancy's Quick Quiche [AuthorId] 141654 [AuthorName] NancyB [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-05-30T01:12:00Z [Description] A flexible recipe - you can use with whatever you like or have available. I double the recipe below and freeze (in 2 batches) to pull out for a quick meal during the week. I use a refrigerated 9" pic crust (rolled up) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/69/Jd7E0BETyCPhMTR3FWNj_4795171D-C46C-4F5B-83D6-92B21CAD6275.jpeg" [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "6", "4", "3/4"] [RecipeIngredientParts] ["turkey sausage", "bell pepper", "onion", "eggs", "cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.1 [FatContent] 30.8 [SaturatedFatContent] 13.3 [CholesterolContent] 223.7 [SodiumContent] 891.3 [CarbohydrateContent] 17.5 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] 1 Quiche [RecipeInstructions] Preheat oven to 350. Line a cookie sheet with tinfoil (in case it bubbles over when cooking]. Line a 10\" pie dish with the pie crust. If you prefer - you can use a frozen 9\" pie crust but make sure it is \"deep dish\". Brown sausage and then saute veggies until soft. Whisk eggs and milk then add the meat, veggies and cheese. Pour all into the pie crust. Bake uncovered 60 minutes until it firm in the center. Let it sit/rest 10-15 minutes before serving.
[Name] EASY FALAFEL [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-05-30T13:27:00Z [Description] This dish is so tasty! It can be served as an appetizer along with a tahini sauce or as a sandwich in flatbread or pita... VIDEO https://www.youtube.com/watch?v=Y1zqwa_5BzU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/55yKs2kLRFOtH84DBNy5_Falafel-4_Fotor-1024x768.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/4", "1/4", "1/2", "1", "1", "1", "1/4", "2", "1", "1 1/2"] [RecipeIngredientParts] ["chickpeas", "garlic cloves", "parsley", "mint", "cilantro", "ground cumin", "baking powder", "sea salt", "black pepper", "red pepper flakes", "unbleached all-purpose flour", "lemon juice", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.7 [FatContent] 55.2 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 571.9 [CarbohydrateContent] 12.7 [FiberContent] 2.4 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade. Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours. In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops. Transfer balls (don’t over crowd it] in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving. TAHINI SAUCE. •\t¾ cup tahini paste. •\t¾ cup 2% plain yogurt. •\t¼ cup freshly squeezed lemon juice. •\t¼ teaspoons garlic powder. •\t1 pinch ground Himalayan sea salt. In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
[Name] 5 Minute Tomato Salsa [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-05-30T13:39:00Z [Description] Very fresh, make as spicy as you want by leaving seeds of jalapeno in if desired. Source: The Best Quick Recipes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/h4Kjjy59S6q8z9en9U4t_61291971_10156496357626886_2363781306287915008_n.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "1/4", "2", "14 1/2"] [RecipeIngredientParts] ["red onion", "garlic clove", "fresh cilantro leaves", "salt", "lime juice", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 154.6 [CarbohydrateContent] 5.3 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pulse all ingredients except tomatoes in food processor until minced, about 5 times. Add tomatoes and pulse 2 times. Transfer to fine mesh sieve and drain for one minute.
[Name] Sweet Potato Patty [AuthorId] 2002467974 [AuthorName] emily.k [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2019-05-30T17:39:00Z [Description] Sweet potato patties, serve as a main dish for vegetarians. Enjoy on a bun, in a salad, or on it's own! [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "3", "1/2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "garlic cloves", "egg", "cheese", "paprika", "chili powder", "yellow onion", "mango powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.1 [FatContent] 9.2 [SaturatedFatContent] 5.0 [CholesterolContent] 64.6 [SodiumContent] 492.6 [CarbohydrateContent] 49.0 [FiberContent] 6.7 [SugarContent] 8.7 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 15 Patties [RecipeInstructions] ["Mix mashed sweet potato, garlic, breadcrumbs, grated cheese, and egg together in one bowl.", "Combine remaining ingredients together in a small bowl then add to the sweet potato mixture.", "Create small balls about 1.5 inches thick then gently flatten them and place on non-stick cooking pan.", "Cook about 4 minutes per side over medium heat. Gently flip patties as they are delicate.", "Serve with sour cream, green onions, on a bun, in a salad, on their own or with whatever you prefer as they are super versatile and a crowd pleaser!" ]
[Name] Holt Family Chicken Marinade [AuthorId] 86635 [AuthorName] Chadg [CookTime] PT20M [PrepTime] PT5H [TotalTime] PT5H20M [DatePublished] 2019-05-30T17:44:00Z [Description] This recipe is by far the best I have ever found for grilled chicken. I promise you, If you make it by the directions, and want to take some leftovers to work, you better hide them!!! They won't make it through the night! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/73/7PQuiAxQGKq26YRrmmCu_CC9E27E1-D125-422D-A69F-D5B6DEEE569D.jpeg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Whole Chicken", "Chicken", "Poultry", "Meat", "Very Low Carbs", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1 1/2", "4", "3 -4"] [RecipeIngredientParts] ["egg", "apple cider vinegar", "table salt", "ground black pepper", "poultry seasoning", "raw chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 918.5 [FatContent] 84.5 [SaturatedFatContent] 21.7 [CholesterolContent] 210.3 [SodiumContent] 2474.3 [CarbohydrateContent] 3.5 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] 10 Depends on how much you make! [RecipeInstructions] In a large mixing bowl, ( i use gallon size Ziploc freezer bags] whisk together the ingredients thoroughly except chicken. Set aside. Prepare your chicken. (We prefer the skinned and trimmed thighs, as they don't dry out, But any chicken pieces will do, so whatever your family prefers or whatever is on sale!] Add chicken to bowl/bag and thoroughly coat pieces. There may not be enough marinade to \"cover\" so just make sure each piece is coated. If you like, add a touch more vinegar. Let marinate in a covered container or bag for no less than 3 hours. Optimum marinade time is 6-8 hours. Heat your grill the way you like it. Just a reminder: This will flame up some, so keep an eye on it. Grill until chicken is done. DO NOT OVER COOK THIS BIRD! YOU WILL MISS THE BEST YARD-BIRD on the planet!
[Name] STRAWBERRY SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-01T13:34:00Z [Description] Looking for a summer salad? Here's a delicious one for you! This salad is packed with superfoods! VIDEO https://www.youtube.com/watch?v=qN0Sq--5t94 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/n4y2VI81S6Wpk26GnDW5_Strawberry-Salad-4-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1", "1/4", "1", "1/4", "1/4", "1", "1/2", "1/4", "1", "3", "2"] [RecipeIngredientParts] ["sesame seeds", "white vinegar", "champagne vinegar", "extra virgin olive oil", "granulated sugar", "poppy seed", "mild paprika", "Worcestershire sauce", "red onion", "black pepper", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.2 [FatContent] 19.1 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 24.4 [CarbohydrateContent] 20.0 [FiberContent] 2.9 [SugarContent] 15.4 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.", "In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.", "In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings." ]
[Name] STRAWBERRY SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-01T13:38:00Z [Description] Looking for a summer salad? Here's a delicious one for you! This salad is packed with superfoods! VIDEO https://www.youtube.com/watch?v=qN0Sq--5t94 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MCdSbrv1QXy71wsOrTFH_Strawberry-Salad-4-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "1", "1/4", "1", "1/4", "1/4", "1", "1/2", "1/4", "1", "3", "2"] [RecipeIngredientParts] ["sesame seeds", "white vinegar", "champagne vinegar", "extra virgin olive oil", "granulated sugar", "poppy seed", "mild paprika", "Worcestershire sauce", "red onion", "black pepper", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.2 [FatContent] 19.1 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 24.4 [CarbohydrateContent] 20.0 [FiberContent] 2.9 [SugarContent] 15.4 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.", "In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.", "In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings." ]
[Name] Corn Chowder With Sausage [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-06-02T19:14:00Z [Description] I used half and half instead of evaporated milk, but will post as listed. This was a quick and easy dish. Serving size is estimated. Recipe courtesy of www.allrecipes.com and Yvonne Young. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "3", "1", "1", "15 1/4", "14 3/4", "12"] [RecipeIngredientParts] ["potatoes", "salt", "dried marjoram", "water", "pork sausage", "onion", "whole kernel corn", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.5 [FatContent] 15.3 [SaturatedFatContent] 5.7 [CholesterolContent] 42.5 [SodiumContent] 839.9 [CarbohydrateContent] 36.8 [FiberContent] 3.6 [SugarContent] 3.7 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender. Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes. Stir in the cans of corn and evaporated milk. Heat through and serve.
[Name] Bibimbap Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2019-06-03T00:47:00Z [Description] Make and share this Bibimbap Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "6", "1", "1", "1/2", "2", "1", "1", "1", "1", "2", "4", "1/4", "1"] [RecipeIngredientParts] ["cooked jasmine rice", "fresh spinach", "salt", "ground beef", "soy sauce", "brown sugar", "carrot", "cucumber", "green onions", "eggs", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.1 [FatContent] 17.9 [SaturatedFatContent] 5.6 [CholesterolContent] 224.6 [SodiumContent] 457.2 [CarbohydrateContent] 47.6 [FiberContent] 4.0 [SugarContent] 6.0 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.", "Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.", "Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.", "Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.].", "Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit." ]
[Name] Strawberry Peach Smoothies [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-03T01:02:00Z [Description] You can substitute low-fat for whole-milk yogurt here, but your smoothies will be much less creamy.  Salt helps bring out the fruit’s overall flavor.  Cook’s Country  [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/8", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["banana", "honey", "salt", "frozen strawberries", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.2 [FatContent] 4.5 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 213.1 [CarbohydrateContent] 79.8 [FiberContent] 6.2 [SugarContent] 65.5 [ProteinContent] 6.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Process banana, honey, and salt in blender until smooth, about 10 seconds. Add strawberries, peaches, yogurt and orange juice and blend until smooth, scraping down sides of blender as necessary, about 1 minute. . Serve.
[Name] CHILI OIL [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2019-06-04T10:51:00Z [Description] Although spicy, this Chinese condiment is also quite flavorful! It can be used in soups, dim sum, stir fries, sauces and much more... VIDEO https://www.youtube.com/watch?v=Sh3XHxzxhoY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wMnOlIGfSu2vVmRE5EUY_Chili-Oil_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/8", "1", "1/2", "1/2"] [RecipeIngredientParts] ["red pepper flakes", "granulated sugar", "sea salt", "szechuan peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3271.3 [FatContent] 289.7 [SaturatedFatContent] 34.3 [CholesterolContent] 0.0 [SodiumContent] 418.8 [CarbohydrateContent] 238.7 [FiberContent] 110.2 [SugarContent] 50.3 [ProteinContent] 49.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Place red pepper flakes in a large measuring cup; set aside. In a mason jar, add dried chili peppers, granulated sugar and sea salt; set aside.", "In a small saucepan over medium-high heat, combine grapeseed oil and sichuan peppercorns. Heat up the oil mixture until a slight smoke comes up, around 350ºF.", "Remove from the heat and carefully pour in the measuring cup (the mixture will sizzle]. Discard the peppercorns, stir and let it cool off before pouring it in the mason jar (these jars can handle around 205-207ºF]. After pouring the oil in the prepared jar peppers, stir again and cool it down. Add some sesame oil and cover. Yield 1 ¼ cups." ]
[Name] Caprese Brie on the Grill [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-06-04T13:55:00Z [Description] Saw this recipe on FB from delish.com and had to try it, made in a small cast iron skillet and baked on the grill and it turned out amazing. This is one that would be great for a party or just enjoying with family. Easy, looks impressive and fast to put together on short notice [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/80/8aeW0SDERlyDb2kTC5QT_IMG_3900.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/80/1gyFtHuBRwKpRMif5VJy_IMG_3895.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/80/dol9p694TUizu9ThZpPJ_15624546749908843488462758900377.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/80/u55Qt4LmQnIO2LwDKNgF_15624535553483611889692732935278.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/8JrzlfRLGdMjuNjrt4OA_Caprese%20Brie.JPG"] [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/3", "1/4", "1/4", "19 5/8", "1"] [RecipeIngredientParts] ["cherry tomatoes", "garlic cloves", "extra virgin olive oil", "kosher salt", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 255.0 [FatContent] 22.7 [SaturatedFatContent] 10.7 [CholesterolContent] 55.7 [SodiumContent] 409.7 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 11.8 [RecipeServings] 10.0 [RecipeYield] 1 large brie round [RecipeInstructions] ["In large bowl, combine cherry tomatoes and garlic , then toss with olive oil.", "Season to taste with salt, pepper and red pepper flakes.", "Place brie in cast Iron skillet then top with tomato mixture.", "Place on hot grill and cook until brie is melted, about 20 minutes. (Just because it isn't oozing, doesn't mean it's not hot and ready, to test just poke sides with a knife to see if cheese is melty inside].", "Drizzle with balsamic glaze and garnish with basil.", "Serve warm with baguette slices." ]
[Name] Greek Smoked Sausage [AuthorId] 325258 [AuthorName] Master Chef Craig [CookTime] PT2H30M [PrepTime] PT1H [TotalTime] PT3H30M [DatePublished] 2019-06-04T20:33:00Z [Description] Make and share this Greek Smoked Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Greek", "European", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "6", "6", "3", "2", "2", "1", "1", "6", "1/2", "1", "1", "1/3", "1", "4", "1/4"] [RecipeIngredientParts] ["sweet onions", "garlic", "ground lamb", "ground beef", "dried parsley", "dried garlic", "dried chives", "dried chervil", "dried tomatoes", "dried mint", "ground black pepper", "water", "dried oregano", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1094.6 [FatContent] 100.6 [SaturatedFatContent] 46.6 [CholesterolContent] 222.0 [SodiumContent] 156.7 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 40.6 [RecipeServings] 24.0 [RecipeYield] 24 Sausages [RecipeInstructions] Place onion in food processor and remove liquid. Crush fresh garlic. Mix meat, fat, seasonings, curing salt, and water in food processor or stand mixer until paste forms. Add dried oregano and mint leaves, mixing in by hand. Allow to cure in refrigerator for at least 1 hour. Extrude into natural sausage casings. Smoke over pecan and cherry wood chips for 2.5 to 3 hours at 160 degrees.
[Name] Pumpkin Pie-Spiced Parsnip Fries [AuthorId] 611441 [AuthorName] Camden Cook [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-06-04T20:35:00Z [Description] Make and share this Pumpkin Pie-Spiced Parsnip Fries recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "2", "1"] [RecipeIngredientParts] ["parsnips", "butter", "honey", "pumpkin pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.6 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 51.8 [CarbohydrateContent] 9.6 [FiberContent] 0.2 [SugarContent] 8.7 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 450°F. Peel the parsnips and cut into 2 inch wedges and place in a large bowl. Heat the honey, butter and spice mix in the microwave. Then toss in the bowl with the fries to coat. Bake the fries for 10 minutes, then flip them and bake for an additional 10 to 15 minutes.
[Name] Cashew Cream for Coffee [AuthorId] 2002464119 [AuthorName] di3moose [CookTime] PT5M [PrepTime] PT8H [TotalTime] PT8H5M [DatePublished] 2019-06-04T20:37:00Z [Description] Make and share this Cashew Cream for Coffee recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["cashews", "dates", "water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.9 [FatContent] 31.9 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 439.7 [CarbohydrateContent] 50.1 [FiberContent] 5.0 [SugarContent] 26.9 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 4 Cups [RecipeInstructions] Soak cashews in water for at least 8 hours, or hot water for 1-2 hours. Soak Medjool Dates for at least 1 hour in water. Drain Cashews and Dates. Place all ingredients in a high powdered blender and blend until smooth. Will have to use tapper to push ingredients down while blending. Pour into container and keep refrigerated. Use as a coffee creamer. Will keep for up to 2 weeks.
[Name] Teriyaki Sauce [AuthorId] 611441 [AuthorName] Camden Cook [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-06-04T20:38:00Z [Description] Make and share this Teriyaki Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/3", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["soy sauce", "water", "fresh ginger", "garlic clove", "rice wine", "sake", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8048.2 [CarbohydrateContent] 37.3 [FiberContent] 1.2 [SugarContent] 27.6 [ProteinContent] 15.7 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Combine soy sauce, water, ginger and garlic in food processor and pulse. Mix on high until smooth. Pour mixture into a bowl and stir in sake and sugar. Store in an airtight container in the fridge or use immediately.
[Name] Roasted Sweet Potato With Chickpeas, Goat Cheese, and Coriander [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2019-06-04T20:41:00Z [Description] Food52 Review: It's amazing how a few simple ingredients can yield a delicious, filling, and comforting meal. Renee Kemps' recipe works deliciously as a side or a light meal. The combination of creamy sweet potato with the tangy goat cheese and chickpeas is satisfying and flavorful. I could not find fresh coriander anywhere so I subbed a combination of fresh cilantro and flat leaf parsley and it was the perfect garnish to finish this dish. I loved the combination of flavors and enjoyed this as a great light lunch and then again as a side with a roasted chicken breast. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "100", "200", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "olive oil", "chickpeas", "lemon juice", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.9 [FatContent] 44.0 [SaturatedFatContent] 22.6 [CholesterolContent] 79.0 [SodiumContent] 736.5 [CarbohydrateContent] 41.7 [FiberContent] 6.2 [SugarContent] 8.6 [ProteinContent] 26.2 [RecipeServings] 2.0 [RecipeYield] 4 halves [RecipeInstructions] Preheat oven to 400º F (200º C]. Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through. Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper. Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted. Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!
[Name] Zesty Italian Salad Dressing [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-04T20:41:00Z [Description] Make and share this Zesty Italian Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "2", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "apple cider vinegar", "dried parsley flakes", "onions", "onion powder", "fresh lemon juice", "dried basil", "dried oregano leaves", "granulated sugar", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.7 [FatContent] 20.3 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
[Name] Simple Rice Side (Rice Cooker) [AuthorId] 2002252391 [AuthorName] Alyce C. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-06-04T20:42:00Z [Description] Make and share this Simple Rice Side (Rice Cooker) 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/53/88/87/2H6y8eAaR2OEMVz2B5ig_20190607_152313.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "garlic", "onion", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.6 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 18.9 [SodiumContent] 237.0 [CarbohydrateContent] 67.5 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In rice cooker sauté frozen veg, garlic and chopped onion in the butter for a minute or 2 Add uncooked rice, stir, sauté for another minute Add chicken stock, turn rice cooker to rice setting. When rice setting is finished, let rice steam on warm for a further 10 min then fluff rice with a wooden spoon.
[Name] Chicken Enchilada Casserole [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-06-04T20:44:00Z [Description] Simple and delicious! A great way to use up leftover chicken, too. From More Inside the Gate Cookbook. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "3 -4", "1", "1", "1", "8", "1", "2"] [RecipeIngredientParts] ["onion", "butter", "chicken breasts", "green chilies", "sour cream", "flour tortillas", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.7 [FatContent] 30.4 [SaturatedFatContent] 14.5 [CholesterolContent] 90.7 [SodiumContent] 1021.0 [CarbohydrateContent] 27.0 [FiberContent] 1.5 [SugarContent] 3.8 [ProteinContent] 23.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onions in butter. Add Chicken, soup, chilies and sour cream and stir to combine. Line bottom of large greased casserole with tortillas torn into bite sized pieces. Spread 1/2 of chicken mixture over top, sprinkle on 1/2 of cheese. Repeat Layers. Bake at 350, uncovered, for 30 minutes.
[Name] Peanut Butter Protein Bites [AuthorId] 2002455553 [AuthorName] Melee206 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-04T20:46:00Z [Description] Filling, sweet, snackable bites that don't require cooking. I'm a breastfeeding mom and have a hard time getting enough protein and calories throughout the day. I created this recipe by adapting some recipes I found online to my own taste to help boost my milk production. Each piece is 55 calories. They are very sweet! Use any nut butter or baking chips. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1/3"] [RecipeIngredientParts] ["peanut butter", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.6 [FatContent] 3.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.2 [SodiumContent] 29.3 [CarbohydrateContent] 4.0 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 48 Pieces [RecipeInstructions] Mix all ingredients together. Line a baking sheet with wax paper and press into flat square shape a little thinner than 1/2\". Cut into 48 pieces and freeze for about 20 minutes. Store in an airtight container in the fridge.
[Name] Hamburger Buns [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2019-06-06T12:10:00Z [Description] These tasty, soft homemade buns are perfect for your burgers and sandwiches... a great addition to your recipe folder! VIDEO https://www.youtube.com/watch?v=u41JNs3rZXg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/gZxtFkpWQ6uTZFp9ABvu_Hamburger-Buns_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1 2/3", "1 2/3", "1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "honey", "unbleached all-purpose flour", "bread flour", "sea salt", "egg", "butter", "olive oil", "sesame seeds"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 267.4 [FatContent] 6.6 [SaturatedFatContent] 3.2 [CholesterolContent] 34.7 [SodiumContent] 340.4 [CarbohydrateContent] 44.8 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 8 buns [RecipeInstructions] In a bowl of a stand mixer, combine yeast, water and 1 tablespoons honey; stir and let it sit for 15 minutes or until foamy. Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with melted butter and remaining tablespoons honey; set aside. After the yeast is alive and foamy, pour in the egg mixture and mostly all the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tablespoons of flour mixture until the dough releases from the sides of the bowl. To know when it’s done, the texture should be soft, slightly sticking but not enough to stick on fingers and when pressing down on it, the dough bounces it back. Transfer dough to a lightly floured work surface and form a ball by pulling dough under. Place in a large bowl lightly oil and roll the dough around to coat it with oil as well. Place a clean light dish towel and place the bowl in a draft-free area such as inside the oven (with temperature off] and let it rise for 2 hours or until it double in size. Transfer dough back to floured work surface and knead for a couple minutes. Stretch dough into a rounded rectangular shape of 1 foot long by 5-inched wide. Using a bench scrapper, cut it in half then each half in half and finally half again. This recipe makes 8 large hamburger buns but if prefer, it can always be cut in smaller pieces. Form a small ball with each piece by pulling dough under. Gently stretch each of them into a flat disc of ½-inch thick and place them onto a large baking sheet lined with silicone mat or parchment paper. Cover them with the same light dish towel and place it back to the oven (temperature off] for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won’t rise. When time is up, gently remove them from the oven and preheat it to 375ºF. Remove gently the towel and delicately brush an egg wash on each bun – be gentle otherwise they might deflate. Sprinkle sesame seeds over and transfer to preheated oven. Bake for 17 minutes or until golden brown. Remove from the heat and let buns cool off completely before separating them and then slicing them in half crosswise for the burgers.
[Name] Ranch Dressing DIY Mix [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-06-06T12:40:00Z [Description] This homemade DIY Ranch Mix is so light, fresh and tangy that it will have you swearing off of commercial stuff for life. It’s almost as convenient as ranch from a store bottle. All you have to do is put a bit of mayo (or other) in a cup, mix in a teaspoon or two of this mix, and you’re done.
[Name] BBQ SWEET POTATO & BLACK BEAN BURGER [AuthorId] 2002475235 [AuthorName] dishedanddressed [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2019-06-06T19:25:00Z [Description] Summer is here at last! I’m craving all the summer foods including veggie burgers. I do buy some store-bought ones but I’m super picky about ingredients so sometimes I just prefer to make my own. I love BBQ flavor so I created this burger to use BBQ sauce. It’s smokey and a tad sweet. Yummm! My favorite toppings for these are tomato, onion (would be great sautéed), avocado, bread and butter pickle chips and yellow mustard. They would also be great with coleslaw on them or on the side. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002475235/x1XhkCQwQYaVL6PESrsq_img_4971.jpg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "2", "1", "1", "2", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["sweet potato", "black beans", "black beans", "brown rice", "onion", "garlic cloves", "vegan worcestershire sauce", "low sodium soy sauce", "barbecue sauce", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.1 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 598.6 [CarbohydrateContent] 37.9 [FiberContent] 6.3 [SugarContent] 3.2 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 6 patties [RecipeInstructions] Scoop the sweet potato flesh out of the skin into a large bowl. Discard the skin. Add black beans to bowl and use a potato masher to mash everything together. Some whole beans are ok. Add remaining ingredients and stir until everything is well combined. Chill mixture in the refrigerator for 2 hours. Don’t skip this! It will help the patties stay together better. Preheat oven to 400 degrees. Form mixture into 6 patties and place on a large parchment lined baking sheet. Brush tops with olive oil. Bake for 25 minutes. Remove from oven. Brush tops with BBQ sauce. Flip over and brush other side with BBQ sauce. Return to oven and bake for 15 minutes. Remove from oven and let stand 5-10 minutes without touching them. This will help them to set. Enjoy on a bun with toppings.
[Name] Tofu Lettuce Wraps [AuthorId] 2002475235 [AuthorName] dishedanddressed [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2019-06-06T19:26:00Z [Description] discovered tofu lettuce wraps years ago at PF Changs and boy were they tasty! Most recently for the past two years I’ve been visiting the True Food Kitchen near me in Virginia and they have the most amazing tofu lettuce wraps. I finally just got around to creating my own and I’m in love. TIP – make sure to use the tofu that comes vacuum sealed like the Wildwood brand or Trader Joes also has this and has new sriracha flavor. This tofu is not in water and is very firm, so easy to chop into small pieces. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002475235/rKCpZthDRGjvbERAEv9Q_img_4354.jpg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegan", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "2", "3", "1", "1/2", "1/3", "1/3", "1/4", "1/2", "6"] [RecipeIngredientParts] ["tofu", "garlic cloves", "soy sauce", "tamari", "rice vinegar", "cashews", "water chestnut", "scallion", "cilantro", "lime, juice of", "butter lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.9 [FatContent] 32.7 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 1743.3 [CarbohydrateContent] 22.4 [FiberContent] 2.6 [SugarContent] 4.4 [ProteinContent] 14.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl mix soy sauce and vinegar and set aside. Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around. Add garlic and cook for 1 minute. Stir in soy sauce and vinegar mixture. Add water chestnuts, cashews, and scallions and cook 3-4 minutes. Add cilantro and squeeze lime juice over the mixture. Stir to combine and remove from heat. Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve. Top with sriracha and avocado slices.
[Name] Southwest Black Bean, Corn and Rice Salad [AuthorId] 2002475235 [AuthorName] dishedanddressed [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-06-06T19:27:00Z [Description] So many great things about this dish – it’s an easy mix some stuff together kind of recipe, it’s vegan and healthy, it’s delicious, and it doesn’t really require cooking if you get the kind of rice you can just microwave. Oh and it’s versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002475235/y5PtBNFQ9WhOuVToZ1TI_photo-21.jpg" [RecipeCategory] Mexican [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/2", "1/4", "4", "1 1/2", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["cumin", "chili powder", "vegetable broth", "red wine vinegar", "cooked brown rice", "black beans", "frozen corn", "green onion", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.5 [FatContent] 6.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 50.6 [FiberContent] 7.6 [SugarContent] 0.2 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix spices, oil, broth and vinegar in a large bowl. Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.
[Name] 15 Second Creamy Scrambled Eggs [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-06-07T13:26:00Z [Description] From Food 52 - featured in The Creamiest Scrambled Eggs, Thanks to a Genius Trick - original website - https://food52.com/recipes/36211-lady-pups-s-magic-15-second-creamy-scrambled-eggs [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 3/4", NA, "3"] [RecipeIngredientParts] ["eggs", "cornstarch", "potato starch", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.5 [FatContent] 49.5 [SaturatedFatContent] 27.0 [CholesterolContent] 651.8 [SodiumContent] 227.8 [CarbohydrateContent] 6.4 [FiberContent] 0.0 [SugarContent] 1.7 [ProteinContent] 19.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crack 3 eggs into a medium bowl. In a separate bowl, evenly whisk together the milk and cornstarch until it's lump free. Add the milk and cornstarch mixture to your eggs and beat until smooth. Season with salt to taste. Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away]. Wait until the butter is melted and bubbly, but before it browns. Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up. Then remove the skillet from the heat (yes, remove!] and start stirring the eggs, making 1 full circle per second - 1, 2, 3 . . . (if you use a mini skillet instead of a large one, it may need a few more seconds]. For about 11 or 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you're scrambling]. This is when you transfer them onto a plate. Do not wait until they look fully cooked.
[Name] Slow Cooked Lamb Shanks [AuthorId] 2002252391 [AuthorName] Alyce C. [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-06-07T16:29:00Z [Description] Make and share this Slow Cooked Lamb Shanks 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/53/88/96/s77mB9VTZaqq3e98wyWA_FB_IMG_1560138835006.jpg" [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["4", "2", "2", "500", "800", "1/2", "1", "1", "1", "1 -2", "2"] [RecipeIngredientParts] ["lamb shanks", "carrots", "red wine", "tomatoes", "flour", "soy sauce", "sugar", "garlic", "dried rosemary", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1792.8 [FatContent] 80.0 [SaturatedFatContent] 35.0 [CholesterolContent] 514.7 [SodiumContent] 1031.3 [CarbohydrateContent] 65.3 [FiberContent] 9.6 [SugarContent] 21.9 [ProteinContent] 152.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter. Add the tin tomatoes and wine to onion and carrot mixture. Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour. Add shanks to mixture in the slow cooker. Slow cook on high for 4 hours then low for 2 - 4 hours. Serve with mash potatoes.

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