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[Name] Sylvan's Red Beans and Rice [AuthorId] 209280 [AuthorName] David J Rust [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2019-06-07T17:41:00Z [Description] Make and share this Sylvan's Red Beans and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Creole", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "14", "8", "1", "1", "4", "6", "1/2", "1", "1", "1 1/2", "8", "8", "3"] [RecipeIngredientParts] ["red kidney beans", "cold water", "kosher salt", "andouille sausages", "tasso", "onion", "red bell pepper", "celery", "garlic cloves", "ground cayenne pepper", "ground sage", "dried thyme", "fresh ground black pepper", "water", "pork", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.9 [FatContent] 12.3 [SaturatedFatContent] 4.0 [CholesterolContent] 34.9 [SodiumContent] 1596.4 [CarbohydrateContent] 12.9 [FiberContent] 3.6 [SugarContent] 1.6 [ProteinContent] 15.3 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons Kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and tasso; cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, thyme, and freshly-ground black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups], pickled pork and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1-1/2 to 2-1/2 hours. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves. Season to taste with salt and pepper.
[Name] Berry Trifle [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-06-07T18:34:00Z [Description] The flavors and beauty of this simple dessert are amazing.&nbsp;It&rsquo;s fun to arrange this dessert, and perfect for little helping hands wanting to join you in the kitchen. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/zmn7Jj4RRi85JDwnZBRn_Trifle%20web.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "Summer", "Sweet", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["10", "1", "2", "1", "3"] [RecipeIngredientParts] ["graham crackers", "fresh strawberries", "raspberries", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1155.9 [FatContent] 50.2 [SaturatedFatContent] 26.1 [CholesterolContent] 136.8 [SodiumContent] 578.0 [CarbohydrateContent] 174.0 [FiberContent] 23.3 [SugarContent] 100.6 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 1 large trifle [RecipeInstructions] In a trifle bowl, break up enough graham crackers to cover the bottom. Add 1/3 cup of lemon curd, spread on crackers. Arrange berries along sides and in center. Add 1 cup of whipped cream and spread until smooth. Repeat 2 more times, ending on a smooth layer of whipped cream. Cover with plastic wrap and chill for several hours, or even overnight. Watch the video at MomsHeart.net .
[Name] Roasted Potatoes With Mustard and Thyme [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-06-07T19:58:00Z [Description] Make and share this Roasted Potatoes With Mustard and Thyme recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["new potatoes", "olive oil", "Dijon mustard", "salt", "garlic powder", "dried thyme", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.8 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1021.1 [CarbohydrateContent] 60.9 [FiberContent] 8.1 [SugarContent] 2.8 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on. Roughly dice and place the potatoes on a large baking sheet. In a small bowl put the olive oil, mustard (either Dijon or whole grain], salt, garlic powder, thyme and black pepper. Mix well. Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated. Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking. Best if eaten immediately.
[Name] BLUE CHEESE DRESSING [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-06-08T12:47:00Z [Description] This recipe can be used as a dressing, dip or sauce. After making this, you won&rsquo;t go back to store-bought ones. VIDEO https://www.youtube.com/watch?v=UxVEIL0Ylrg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kshdV45Sk6oArKHi5fTi_Blue-Cheese-Dressing-1_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/8", "2"] [RecipeIngredientParts] ["mayonnaise", "light sour cream", "garlic clove", "buttermilk", "Dijon mustard", "black pepper", "honey", "Worcestershire sauce", "hot paprika", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.8 [FatContent] 29.0 [SaturatedFatContent] 18.4 [CholesterolContent] 84.0 [SodiumContent] 962.8 [CarbohydrateContent] 16.4 [FiberContent] 0.5 [SugarContent] 5.2 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a mixing bowl, add mayonnaise, sour cream, garlic, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika and blue cheese; whisk thoroughly. Cover and transfer to the refrigerator for at least 3-4 hours. Serve over salad or as a dip for chicken wings or veggies. Note: Freeze blue cheese for at least 1 hour or until very firm.
[Name] Blue Cheese Dressing [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-06-08T12:50:00Z [Description] This recipe can be used as a dressing, dip or sauce. After making this, you won&rsquo;t go back to store-bought ones. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BZfHkliTXmSvuVpdSVk3_Blue-Cheese-Dressing-1_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/8", "2"] [RecipeIngredientParts] ["mayonnaise", "light sour cream", "garlic clove", "buttermilk", "Dijon mustard", "black pepper", "honey", "Worcestershire sauce", "hot paprika", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.8 [FatContent] 29.0 [SaturatedFatContent] 18.4 [CholesterolContent] 84.0 [SodiumContent] 962.8 [CarbohydrateContent] 16.4 [FiberContent] 0.5 [SugarContent] 5.2 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a mixing bowl, add mayonnaise, sour cream, garlic, buttermilk, Dijon mustard, black pepper, honey, Worcestershire sauce, hot paprika and blue cheese; whisk thoroughly. Cover and transfer to the refrigerator for at least 3-4 hours. Serve over salad or as a dip for chicken wings or veggies. Note: Freeze blue cheese for at least 1 hour or until very firm.
[Name] Tuna in White Sauce [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-06-09T06:42:00Z [Description] Canned Tuna or Chicken in a white sauce with peas, can be ladled over boiled or mashed potatoes, or served as a thick soup. The measurements are all guestimations, as I make it by eye. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1", "2", "1/2", "2 -3", "2", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["potatoes", "onion", "celery rib", "tuna", "chicken", "water", "cornstarch", "cold water", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.2 [FatContent] 8.8 [SaturatedFatContent] 4.6 [CholesterolContent] 33.5 [SodiumContent] 122.3 [CarbohydrateContent] 56.6 [FiberContent] 7.3 [SugarContent] 3.8 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] 4 Bowls [RecipeInstructions] ["Put half the butter in sauce pan, and saute the celery and onion.", "Put in the potatoes, salt, peas and enough water to cover.", "Boil till potatoes are tender and liquid has reduced by 1/3rd.", "Drain tuna or chicken and add.", "When hot add enough milk to make a soup like consistency.", "Add pepper, and the last of the butter.", "Make a slurry by mixing the cornstarch and water. Pour slowly in and bring the heat up till nice and thick.", "You can mash some of the potatoes to make a thick soup, or serve like it is with toasted bread." ]
[Name] Chili Relleno Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-06-09T16:25:00Z [Description] I found this at Dinner at the Zoo. Fast and easy and delicious. It says it serves 6, but I think it serves 12 plus. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["21", "8", "8", "2/3", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["whole green chilies", "monterey jack cheese", "eggs", "milk", "all-purpose flour", "baking powder", "cilantro", "pico de gallo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.3 [FatContent] 26.1 [SaturatedFatContent] 14.4 [CholesterolContent] 307.3 [SodiumContent] 508.1 [CarbohydrateContent] 27.7 [FiberContent] 2.1 [SugarContent] 5.7 [ProteinContent] 27.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease baking pan. Stuff each chile with a stick of cheese and place the chiles in a single layer on the pan. Place the eggs, milk, flour, and baking powder in a blender. Blend until smooth. Pour egg batter over the chiles and sprinkle the top with cheddar cheese. Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional toppings if desired.
[Name] Fluffy Cheesecake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-06-09T23:44:00Z [Description] This is the best no-bake cheesecake I've ever tried. And the fastest. Wow. Wow. Wow. Recipe courtesy of The Hungry Traveler. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "8", "1/3", "1", "1", "9"] [RecipeIngredientParts] ["heavy whipping cream", "powdered sugar", "cream cheese", "granulated sugar", "sour cream", "vanilla extract", "graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.5 [FatContent] 35.0 [SaturatedFatContent] 18.3 [CholesterolContent] 95.4 [SodiumContent] 268.7 [CarbohydrateContent] 34.4 [FiberContent] 0.4 [SugarContent] 26.0 [ProteinContent] 4.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3. Using the same stand mixer bowl (you don't need to wash it], fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined. Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
[Name] GREEK PIZZA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-06-11T12:12:00Z [Description] This pizza has a great combination of Mediterranean and Greek inspired ingredients. It is easy to make, flavorful and the results are delightful! VIDEO https://www.youtube.com/watch?v=ZzPMwKBX5V4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/bcCjeb3CS8qoubWNbgrd_Greek-Pizza-1_Fotor-2nd-1024x768.jpg" [RecipeCategory] Greek [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "2", "30", "30", "1", "1/2", "1/2", "12", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["tomato paste", "chicken breasts", "red onions", "dried basil", "cherry tomatoes", "feta cheese", "black olives", "black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2005.3 [FatContent] 59.7 [SaturatedFatContent] 28.5 [CholesterolContent] 226.3 [SodiumContent] 2650.0 [CarbohydrateContent] 288.2 [FiberContent] 71.5 [SugarContent] 161.7 [ProteinContent] 91.8 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 500ºF. Spread tomato paste evenly on both crusts. Add shredded chicken, red onion and red peppers. Add Greek seasoning, basil and garlic salt. Place cherry tomatoes, then feta cheese and black olives. Season with freshly ground black pepper and drizzle olive oil on top. Transfer to the preheated oven and bake for 10 to 12 minutes or until the crust is golden brown. Remove from the heat and let it sit 5 minutes before slicing. Makes 2 pizzas.
[Name] Greek Pizza [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-06-11T12:17:00Z [Description] This pizza has a great combination of Mediterranean and Greek inspired ingredients. It is easy to make, flavorful and the results are delightful! VIDEO https://www.youtube.com/watch?v=ZzPMwKBX5V4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/WTtcmFRQUCMu0eAXTeZf_Greek-Pizza-1_Fotor-2nd-1024x768.jpg" [RecipeCategory] Greek [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "2", "30", "30", "1", "1/2", "1/2", "12", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["tomato paste", "chicken breasts", "red onions", "dried basil", "cherry tomatoes", "feta cheese", "black olives", "black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 922.5 [FatContent] 53.4 [SaturatedFatContent] 27.5 [CholesterolContent] 226.3 [SodiumContent] 2527.0 [CarbohydrateContent] 55.1 [FiberContent] 12.6 [SugarContent] 31.9 [ProteinContent] 59.7 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 500ºF. Spread tomato paste evenly on both crusts. Add shredded chicken, red onion and red peppers. Add Greek seasoning, basil and garlic salt. Place cherry tomatoes, then feta cheese and black olives. Season with freshly ground black pepper and drizzle olive oil on top. Transfer to the preheated oven and bake for 10 to 12 minutes or until the crust is golden brown. Remove from the heat and let it sit 5 minutes before slicing. Makes 2 pizzas.
[Name] Mexican American Tuna Tostada [AuthorId] 2000551298 [AuthorName] charla d. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-11T20:33:00Z [Description] Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion)diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas). Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000551298/aldsMcV3RE60eQZEpK3Z_tuna%20tostada.JPG" [RecipeCategory] Tuna [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2", "1", "1/4", "1/4", "1/4", "2", "1/4", "6"] [RecipeIngredientParts] ["tuna", "shallots", "onions", "cilantro", "roma tomato", "mayonnaise", "cream cheese", "sour cream", "Cotija cheese", "parmesan cheese", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.7 [FatContent] 10.0 [SaturatedFatContent] 4.8 [CholesterolContent] 39.3 [SodiumContent] 274.3 [CarbohydrateContent] 16.0 [FiberContent] 2.5 [SugarContent] 1.5 [ProteinContent] 15.4 [RecipeServings] 6.0 [RecipeYield] 6 6 or more [RecipeInstructions] Tuna tostada tacos #recipes ingredients: 1 cup of peas and carrots, 1 jalapeno, de-seeded and diced small, 1 celery stock, diced small, 2 tbl. Chopped cilantro, chopoed small, 1/4 Cup shallots(onion]diced small, 1 roma tomato, diced small, 2 small cans of tuna, drained, 1/4 cup of mayo, cream cheese, and sour cream. 2 tbl. Hot sauce ( I use Valentinas]. Mix all ingredients. Top on your hard-shell corn tortilla. Can use cotija or parmesan cheese, or whatever cheese you like. YUMMY! whipped cream cheese is the best. mix all ingredients. place on top of cooked corn tortilla. top with a favorite cheese, and hot sauce. If you don't have store-bought tostada shells, cook corn tortillas in hot oil, till hard on both sides. Home-made are better. serves 6 or more. Can store in fridge.
[Name] No-Margarine, Whole Wheat Hamantashen [AuthorId] 190906 [AuthorName] GalicioBocharit [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-06-12T01:03:00Z [Description] We cut out the margarine a few years back, but needed a dairy-free hamantashen recipe. This one works like a charm--dough that's easily rolled, easily folded, and doesn't unfold during baking. Fill with whatever you fancy: traditional poppyseed (mohn) filling, pie fillings (although some kinds will explode), chocolate spread, halva spread, peanut butter...
[Name] Pancetta and Asparagus Pasta [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-06-12T14:41:00Z [Description] Make and share this Pancetta and Asparagus Pasta 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/YekYwLTTYaIeidolFQ64_EC_Pancetta%20and%20asparagus%20pasta.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["250", "250", "500", "20", "1/2"] [RecipeIngredientParts] ["pasta", "pancetta", "asparagus", "dry white wine", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.3 [FatContent] 4.8 [SaturatedFatContent] 2.4 [CholesterolContent] 11.0 [SodiumContent] 212.6 [CarbohydrateContent] 52.4 [FiberContent] 4.5 [SugarContent] 3.5 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside. Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked. Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half. Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed]. Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
[Name] Amarena Fabbri Bellini [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-12T19:20:00Z [Description] It's getting hot outside so we're turning to our favorite cocktail to cool down &ndash; Bellinis! We love tossing in a few Amarena Cherries from Fabbri 1905 (sold at Eataly NYC Flatiron) to make the drink sweet but keep an unmistakable tartness... it's the perfect combo and we love keeping these cherries at home! More info can be found on&nbsp;https://www.eataly.com/us_en/our-producers/fabbri &nbsp; [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "24", "8"] [RecipeIngredientParts] ["cherries", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 1.8 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco. Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
[Name] Mock Duck Meatloaf [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-06-12T20:56:00Z [Description] Make and share this Mock Duck Meatloaf 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/53/89/11/PaIHvUrCRMCOX7INczXS_download-1-meatloaf.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["ground beef", "Stove Top stuffing mix", "water", "eggs", "catsup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.2 [FatContent] 31.0 [SaturatedFatContent] 11.9 [CholesterolContent] 190.8 [SodiumContent] 771.4 [CarbohydrateContent] 26.8 [FiberContent] 1.0 [SugarContent] 7.0 [ProteinContent] 40.7 [RecipeServings] 6.0 [RecipeYield] 6 1 cup servings [RecipeInstructions] Heat oven to 375. Mix meat, stuffing mix, water, eggs, and 1/4 cup catsup. Shape into loaf in baking pan. Top with catsup. Bake for 1 hour or until at least 160 degrees.
[Name] Chicken Bruschetta Casserole [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-06-12T21:26:00Z [Description] Make and share this Chicken Bruschetta Casserole 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/250131/JPd7wFjTQESEEtaHdEQD_Bruschetta%20Chicken.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["diced tomatoes", "Stove Top stuffing mix", "water", "garlic cloves", "chicken breasts", "basil leaves", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 374.7 [FatContent] 15.8 [SaturatedFatContent] 5.7 [CholesterolContent] 87.7 [SodiumContent] 591.8 [CarbohydrateContent] 25.1 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] 6 1 cup servings [RecipeInstructions] Heat oven to 400°F. Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened. Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese. Cover with stuffing. Bake 30 minute or until chicken is done and stuffing mixture is heated through.
[Name] MIDDLE EAST MUHAMMARA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-06-13T13:55:00Z [Description] This recipe is very versatile! It can be used as a dip with bread, a spread or along with kebabs and other grilled meats! VIDEO https://www.youtube.com/watch?v=wpnU_5eEAso [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7RjSlMRT3qdvDWSAGn4g_Mediterranean-Muhammara-4_Fotor-2nd-1024x768.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/3", "2", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["walnuts", "extra virgin olive oil", "garlic cloves", "tomato paste", "lemon juice", "pomegranate molasses", "ground cumin", "hot paprika", "aleppo pepper", "sea salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.2 [FatContent] 76.3 [SaturatedFatContent] 9.0 [CholesterolContent] 0.0 [SodiumContent] 2285.2 [CarbohydrateContent] 35.7 [FiberContent] 7.3 [SugarContent] 4.5 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor. Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn’t take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary. Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together. When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.
[Name] Greek Bulgur, Chickpea &amp; Bean Casserole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-06-13T14:40:00Z [Description] Recipe from ivu.org. The author included a bunch of variations and substitutions; I'm putting in what I included. It's very satisfying and could easily go from vegetarian to vegan by using a cheese substitute. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Beans", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3 1/2", "1", "3 1/2", "4", "15", "15", "15", "1", "1/2", "1/2", "1/2", "1", "1", "1", "16", NA, "1", "1"] [RecipeIngredientParts] ["leek", "onions", "mushrooms", "carrot", "spinach", "garlic cloves", "chickpeas", "pinto beans", "chopped tomatoes", "Bulgar wheat", "mint", "basil", "dill", "red wine vinegar", "tomato paste", "black pepper", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.1 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 266.3 [CarbohydrateContent] 52.7 [FiberContent] 13.8 [SugarContent] 5.8 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "In a heavy-based pot, heat half the oil and sauté the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit].", "Add the canned stuff, the seasoning, the bulgur wheat, wine vinegar and stock; mix well.", "Use remaining olive oil to lightly grease a casserole dish, pour mixture into this dish. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage. Serve with Parmesan sprinkled over the top and black pepper." ]
[Name] Chocolate Cup [AuthorId] 2002477884 [AuthorName] Benny K. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-06-13T20:15:00Z [Description] Make and share this Chocolate Cup recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4"] [RecipeIngredientParts] "white chocolate chips" [AggregatedRating] nan [ReviewCount] nan [Calories] 215.3 [FatContent] 13.1 [SaturatedFatContent] 7.8 [CholesterolContent] 4.5 [SodiumContent] 21.4 [CarbohydrateContent] 26.0 [FiberContent] 1.3 [SugarContent] 24.0 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] You will need two cupcake liners. Place 1/8 of the white and 1/8 of the dark chocolate chips in each of the cupcake liners. Place the cupcake liners inside a microwave safe cup. Microwave one cup at a time for 20 seconds stir then another 30 seconds stir. Stir evenly until a light brown color. Place in freezer for about 10 minutes. Enjoy your chocolate cup.
[Name] Instant Pot Apricot Jam [AuthorId] 100033 [AuthorName] Michael Sommermeyer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-06-13T20:16:00Z [Description] Make and share this Instant Pot Apricot Jam 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/.3/77/76/9/Ug2WcIA9Q0uZqNw7rlq0_56614E5C-02E4-4C04-84EF-DDE5E732EC83.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "4", "1/4", "1", "1", "4"] [RecipeIngredientParts] ["apricots", "sugar", "lemon juice", "vanilla extract", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 9.2 [FiberContent] 0.2 [SugarContent] 8.9 [ProteinContent] 0.1 [RecipeServings] 100.0 [RecipeYield] 8 pints [RecipeInstructions] Wash the apricots and puree them into small pieces. Add the fruit to the Instant Pot with the sugar, water, lemon juice, vanilla, and almond extract. Cook for 10 minutes on pressure mode. Release pressure naturally. Stir. Cook for an additional 10 minutes on pressure mode. Let pressure escape naturally. Add to jam jars using boiling method or store jam in the refrigerator in a container.
[Name] One-Pot Turmeric Coconut Rice With Greens [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-06-13T22:59:00Z [Description] From the Washington Post. I made some modifications at the suggestion of some of the comments to amp up the flavors a bit; they're included in the recipe. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/538917/txAgEMMmR4q5OdPN1vuG_20200406_174807.jpg" [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "1", "1 -2", "1", "2", "1/2", "1", "1", NA, "1", "1", "1/2"] [RecipeIngredientParts] ["long-grain rice", "basmati rice", "unsweetened flaked coconut", "sesame seeds", "coconut oil", "scallion", "garlic clove", "ginger", "ground turmeric", "black pepper", "coconut milk", "saffron", "kosher salt", "kale", "lime", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 712.4 [FatContent] 37.1 [SaturatedFatContent] 31.2 [CholesterolContent] 0.0 [SodiumContent] 45.8 [CarbohydrateContent] 88.1 [FiberContent] 5.2 [SugarContent] 1.3 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tRinse rice until water runs clear. Drain and set aside. 2.\tIn a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.] Transfer to a small bowl. Wipe out the pot. 3.\tIn the same pot, melt the coconut oil over medium-low. Add the scallion whites, garlic, ginger, turmeric and ½ teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes. 4.\tAdd the rice, coconut milk, saffron (if using], and 1½ teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high. 5.\tOnce boiling, cover, turn the heat to low, and simmer for 10 minutes. 6.\tAs rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens and on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes. 7.\tAs rice rests, zest the lime and cut it into 4 wedges. Add ½ teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine. 8.\tAdd cilantro and gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
[Name] Savory Mince Pastry / Giant Sausage Rolls [AuthorId] 2002252391 [AuthorName] Alyce C. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-06-14T17:08:00Z [Description] Simple family favorite. # Can use what ever veg you have on hand, grated pumpkin and chopped spinach is another fav of mine [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002252391/lcEBg2jT0GCeP3lFmWsQ_20190610_131737.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2", "2", "2", "6", "1"] [RecipeIngredientParts] ["garlic", "tomato sauce", "barbecue sauce", "carrots", "onions", "eggs", "puff pastry", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2135.5 [FatContent] 145.8 [SaturatedFatContent] 38.2 [CholesterolContent] 100.6 [SodiumContent] 1162.3 [CarbohydrateContent] 176.5 [FiberContent] 7.8 [SugarContent] 7.9 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set aside pastry and melted butter. In a large bowl mix all other ingredients together ( i find it easier to use my hands]. Spoon mince mixture on to sheets of puff pastry ( vertical line in middle of sheet] role into sausage role shape brush with melted butter. Place savory rolls in baking tray lined with baking paper, place in oven cook for a medium heat until pastry in golden, (cook time varies depending on size and thickness of rolls].
[Name] American Test Kitchen Skillet Chocolate Chip Cookie [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-06-16T01:42:00Z [Description] Make and share this American Test Kitchen Skillet Chocolate Chip Cookie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "3/4", "1/2", "2", "1", "1", "1", "1 3/4", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "granulated sugar", "vanilla extract", "salt", "egg", "all-purpose flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.9 [FatContent] 24.9 [SaturatedFatContent] 15.1 [CholesterolContent] 89.8 [SodiumContent] 390.3 [CarbohydrateContent] 67.3 [FiberContent] 2.0 [SugarContent] 44.2 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] 1 12" diameter cookie [RecipeInstructions] ["1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.", "2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.", "3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.", "4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve." ]
[Name] Scrambled Eggs With Garlic Scapes [AuthorId] 226867 [AuthorName] Linky [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-06-16T03:15:00Z [Description] I bought some garlic scapes from an organic farmer at the local farmers' market this morning. He said to try them in scrambled eggs... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/23/X5SK2tlCTAQRWKjEItBR_6123AE44-30F0-4928-A2FF-CC0E15B604B0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/23/LbJz7HkGTdK0zqRZW03w_07FC247C-4DD9-4584-A7DA-D0A787AB7530.jpeg"] [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3 -4", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "butter", "garlic scapes", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.5 [FatContent] 11.4 [SaturatedFatContent] 4.3 [CholesterolContent] 377.0 [SodiumContent] 449.5 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat eggs with a whisk or immersion blender until pale yellow. Melt butter in medium skillet until foamy. Add beaten eggs to skillet. Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps,  turn the heat to low and start to fold the curds over on themselves. Stir the sliced garlic ramps into eggs halfway through cooking. Continue to push eggs around the skillet until they look fluffy and still runny on top. Immediately divide between 2 plates and sprinkle with salt and pepper. Let rest for a minute or two before serving.
[Name] Kefir Chocolate Chip Pancakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-06-16T12:12:00Z [Description] Kefir gives these an extra dimension of fullness. When making these pancakes, I also highly recommend experimenting with various flavored kefirs, such as strawberry or pomegranate. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/24/UgXD8nOHTKGC1eyh1Wbz_Kefir Chocolate Chip Pancakes.JPG" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "2", "1 1/2", "1", "3/4", "2", "2", "4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking powder", "baking soda", "salt", "eggs", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.6 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 31.0 [SodiumContent] 310.1 [CarbohydrateContent] 17.6 [FiberContent] 2.1 [SugarContent] 0.9 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 12 pancakes [RecipeInstructions] Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add kefir and eggs; stir until batter is moist but still lumpy. Fold in chocolate chips. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
[Name] Greek Yogurt Turkish Flatbread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-06-16T12:18:00Z [Description] Easy and delicious flat bread (also called Bazlama) that comes together fast, no long wait for rising of the yeast. Great for dipping or sandwich wraps. Cook time is for one, but this makes 10 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/25/9tNiJNjQlgANWwsoAowg_Turkish Flatbread Bazlama.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "2 1/4", "1", "3/4", "2", "1", "3 3/4", "1/4"] [RecipeIngredientParts] ["warm water", "dry active yeast", "sugar", "extra virgin olive oil", "kosher salt", "all-purpose flour", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.8 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 700.8 [CarbohydrateContent] 37.5 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] 10 7 inch rounds [RecipeInstructions] ["Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.", "Whisk in the Greek yogurt olive oil and salt.", "Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.", "Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.", "Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.", "Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.", "Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.", "When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm." ]
[Name] 3 Cheese Tortellini With Baked Ham Bites [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-06-16T18:12:00Z [Description] Make and share this 3 Cheese Tortellini With Baked Ham Bites 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/wGWTKNFpScuJPxnkhifb_IMG_0510.JPG" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "8", "1/2", "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "ham", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.2 [FatContent] 32.2 [SaturatedFatContent] 18.2 [CholesterolContent] 128.1 [SodiumContent] 1847.8 [CarbohydrateContent] 53.3 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 40.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Spray an 8x8 inch glass casserole with nonstick cooking spray, set aside; Preheat oven to 350 degrees.", "Cook tortellini according to package directions, drain and set aside.", "Mix butter and flour to make a rue in a medium saucepan stirring slowly. Blend in milk and cheese. Do not boil.", "Combine ham and pasta in an 8\" by 8 \" glass casserole dish. Pour liquid cheese combination over pasta.", "Place bread crumbs in a skillet. Heat slightly to brown the topping.", "Sprinkle panko over the top of casserole; bake in pre-heated oven for 20 minutes." ]
[Name] Strawberry Lemonade Cake [AuthorId] 1654831 [AuthorName] shancarter [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-06-16T21:19:00Z [Description] A summery twist on my standard apple cinnamon cake, made lighter/less dense by switching out the coconut oil with palm shortening. Free of gluten, dairy, eggs, soy, corn, legumes (peanuts), and tree nuts. (Coconut is a drupe, not a nut.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1654831/5Pk94OYfQHem3ialdN2E_Strawberry%20Lemonade%20Cake%20-%20AIP.jpg" [RecipeCategory] Dessert [Keywords] ["Egg Free", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "6", "12", "10", "1 1/2", "1/2", "170", "2", "1", "1 -2"] [RecipeIngredientParts] ["tapioca starch", "granulated sugar", "baking soda", "salt", "shortening", "strawberries", "lemon juice", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.6 [FatContent] 15.4 [SaturatedFatContent] 4.5 [CholesterolContent] 0.0 [SodiumContent] 254.7 [CarbohydrateContent] 25.6 [FiberContent] 0.5 [SugarContent] 24.8 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 1 single layer cake [RecipeInstructions] Preheat oven to 350*F. Grease your baking pans well with coconut oil or palm shortening or other oil of choice. *** Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***. Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt] into a mixing bowl and whisk together. Add palm shortening to dry ingredients and carefully mix until well combined. The tapioca starch will fly everywhere if you mix too fast. Remove stems from strawberries and rinse. Mash with a fork or puree in a blender or food processor. Add lemon juice and mix well. Batter will be fluffy, not pourable. Spread it into well-greased pan. Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer. Trim off excess parchment paper and leave it on the cake while baking. Bake at 350*F for 30 minutes. Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake. Let cake cool in the pan for 10 minutes. Shake the cake pan lightly to loosen the cake. Place a cooling rack face down on the cake pan. Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack. Let cake cool completely before frosting. Frost with lemon frosting. (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008].
[Name] TDiz Meat Hot Sauce [AuthorId] 2002479149 [AuthorName] Tom D. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-06-17T21:26:00Z [Description] My version of Rochester garbage plate, trash plate, picnic plate hot sauce, which stems from experimenting with multiple recipes floating around the internet. This version has some tomato, and is not watery.
[Name] Sweet Potato Balls [AuthorId] 2002479636 [AuthorName] Rhonda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-06-17T21:27:00Z [Description] An extremely delicious side dish to serve at Thanksgiving or any meal. It has a tantalizing caramel sauce on top that leaves your mouth watering for more. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/29/5bvcK6RQve8QNIdIsqE5_Sweet Potato balls.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["8 -10", "10 -15", "1/2", "1/4", "2", "2/3", "1", "1/2", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "marshmallows", "cinnamon", "nutmeg", "real butter", "brown sugar", "sea salt", "evaporated milk", "vanilla", "mini marshmallows", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.5 [FatContent] 20.7 [SaturatedFatContent] 8.9 [CholesterolContent] 35.0 [SodiumContent] 351.0 [CarbohydrateContent] 63.9 [FiberContent] 4.1 [SugarContent] 36.5 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes until tender, peel. You can also substitute 2 Large (39 oz each] cans of precooked Yams (drain very well]. Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher. Grab a small handful of potatoes and form into a ball (about the size of a tennis ball]. Push a large marshmallow into the center of each potato ball. Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan. Cover and refrigerate while making the caramel sauce. CARAMEL SAUCE: Melt butter in a saucepan on low heat, add brown sugar and salt. Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute. Remove from heat and stir in vanilla. Let sit for 5 minutes. Pour sauce over potato balls. Add mini marshmallows on top. Top with crushed walnuts or pecans. Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.
[Name] Keto Lasagna [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2019-06-17T21:27:00Z [Description] This faux lasagna replaces the noodles with grilled zucchini. While it is not a &quot;real&quot; lasagna, it definitely helps with the craving for it.
[Name] 1-1-1 Berry Banana Sorbet [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2019-06-18T04:22:00Z [Description] One bowl, one serving, 1 minute. I recently purchased a mini food processor and I'm putting it to use. This satisfies my ice cream cravings. So many flavors, strawberries, raspberries, pinneapple, or any fruit you want. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "1"] [RecipeIngredientParts] ["banana", "raspberries", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.5 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 35.2 [FiberContent] 4.4 [SugarContent] 18.7 [ProteinContent] 1.7 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Put everything into mini food processor, pulse about 5 times to chop. Than blend for about 2 seconds at a time until consistency of soft serve. Add more kefir or milk if desired. in tiny amounts, 1 teaspoon at a time. Remove food processor lid and blade. Use an oven mitt to hold the processor bowl, use a spoon to enjoy.
[Name] Passion Fruit Ice Cream [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-06-18T13:17:00Z [Description] Smooth, creamy and delectably different, this ice cream is a nice change! It's an exotic flavorful cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=67MBwtVNAc4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/u5rQSzn8R7ecBbykY1tk_Passion-Fruit-Ice_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/8", "2"] [RecipeIngredientParts] ["sweetened condensed milk", "passion fruit juice", "pure vanilla extract", "fleur de sel", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.1 [FatContent] 35.1 [SaturatedFatContent] 21.9 [CholesterolContent] 131.2 [SodiumContent] 162.6 [CarbohydrateContent] 38.2 [FiberContent] 0.0 [SugarContent] 36.1 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside.", "In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold.", "Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen." ]
[Name] Thai Peanut Hummus [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-06-18T19:03:00Z [Description] Make and share this Thai Peanut Hummus recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "1/4", "2", "1/2", NA, "1", "3", "1", "2", "1", NA] [RecipeIngredientParts] ["chickpeas", "peanut butter", "ground ginger", "garlic cloves", "honey", "olive oil", "peanuts", "green onions", "cilantro leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 240.7 [FatContent] 10.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 561.3 [CarbohydrateContent] 29.8 [FiberContent] 5.7 [SugarContent] 3.5 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey/maple syrup/agave, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed. With the motor running, drizzle in olive oil and ice water. This will help the mixture come together and get super-smooth! Once the hummus is processed to your desired texture, taste and adjust seasoning as necessary. Mix in peanuts, green onions, and cilantro with a spatula. Serve with tortilla chips and a squeeze of lime. Notes: Depending on your heat preferences, add in as much or as little Sriracha to your taste. Add more ice water for a thinner hummus.
[Name] Tteokbokki - Korean Spicy Rice Cake [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-06-18T22:42:00Z [Description] Make and share this Tteokbokki - Korean Spicy Rice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", "2", "1", "1/2", "1", "3", "2", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["cabbage", "carrot", "onion", "garlic", "water", "sugar", "soy sauce", "salt", "black pepper", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.8 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 806.2 [CarbohydrateContent] 102.8 [FiberContent] 6.6 [SugarContent] 7.0 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture. When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan. Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.
[Name] MY BIG, FAT, SPICY KOREAN CLAM CHOWDER [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2019-06-19T00:43:00Z [Description] If you're looking for a slim and healthy recipe, so not go here! But this absolutly must be tried! From Fusion Cuisine: Lady and Pups website. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1/3", "3", "2", "3", "1", "1/4", "2", "1/2", "2", "3/4", "3/4", "3/4", "25", "1", "2", "2", NA, "1"] [RecipeIngredientParts] ["olive oil", "pancetta", "onion", "celery", "all-purpose flour", "wine", "miso", "potatoes", "fresh ground black pepper", "white pepper", "heavy cream", "littleneck clams", "clam", "chives", "ginger", "fish sauce", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 820.6 [FatContent] 35.0 [SaturatedFatContent] 16.9 [CholesterolContent] 126.2 [SodiumContent] 1309.4 [CarbohydrateContent] 103.7 [FiberContent] 23.4 [SugarContent] 13.3 [ProteinContent] 37.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you are using fresh clams for clam meats and juice, you'll need about 44~53 oz of fresh clams, depending on the variety you're using. To cook them, combine the clams in a pot with 1/4 cup sake wine (if you add the sake now, don't add it again later], then put the lid on and cook over medium-high heat for 2~3 min, until they're all opened. Remove the meats and discard the shells, then strain the clam juice through a fine sieve (you should have a bit more than 1 cup of liquid]. Set aside. In a large pot, cook olive oil and diced pancetta over medium heat until the fats are rendered and the pancetta is browned. Add diced onion, celery and bay leaves, then cook for another 5 min until softened and translucent. Add all-purpose flour and cook for another min, then add the whole milk, clam juice, sake wine (or not, if you have used it to cook the clams already], gochujang/Korean chili paste, miso paste, 1/2 of the diced potatoes, ground black and white pepper. Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minute. Meanwhile, combine the other 1/2 of the diced potatoes with heavy cream in a small pot. Put the lid on and cook over medium~medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream]. Set aside. After simmering, the soup-mixture will look horrifyingly broken (the fats and water have separated, and looks grainy]. DO NOT PANIC. All is expected here. Transfer the mixture to a blender (or with a hand-held immersion blender], and blend until it's smooth and creamy again. Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat (and I mean SIMMER! NEVER BOIL! or the mixture may break again], stir occasionally, until the clams have opened. Add the clam meats, diced chives and grated ginger, taste, and re-season with fish sauce if needed. Add 1 tsp of unsalted butter (2 if you want -- ] on top of each serving, and a little dust of ground white pepper and chili flakes (optional]. Serve with rustic country bread or hot steamed rice.
[Name] Kimchi Fried Rice [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-06-19T21:40:00Z [Description] This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/36/NwwB8UfISa6i32qZ3Tr0_Kimchi Fried rice.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538936/B2Jo8sjFQVyXNr8mf5P7_Kimchi Fried Rice (2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/36/EH7FvkcTcmVsfkMG0hzG_15620923789457713681331413772623.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/36/YSFM8lXaRhiCOv1GMsqL_2A6B721A-4537-4B30-8A4B-85ABDC7E6DCE.jpeg" ] [RecipeCategory] Korean [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1/4", "2 -3", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["white rice", "water", "eggs", "green onion", "roasted sesame seeds", "nori"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1260.5 [FatContent] 23.2 [SaturatedFatContent] 4.2 [CholesterolContent] 186.0 [SodiumContent] 93.3 [CarbohydrateContent] 229.4 [FiberContent] 9.0 [SugarContent] 0.4 [ProteinContent] 26.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat up a wok or pan over medium heat. Add the oil.", "Add kimchi and stir-fry for 1 minute.", "Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.", "Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.", "Add sesame oil and immediately remove wok/pan from heat.", "Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately." ]
[Name] No Bake Granola Bars [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-06-19T22:01:00Z [Description] Make and share this No Bake Granola Bars recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/3", "3", "3", "2", "3", "3", "3", "3", "3", "3", "3", "1/2", "6"] [RecipeIngredientParts] ["oatmeal", "unsweetened coconut", "sea salt", "almond butter", "butter", "coconut oil", "dried tart cherries", "apricots", "unsweetened coconut", "sunflower seeds", "cinnamon", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.7 [FatContent] 18.2 [SaturatedFatContent] 8.7 [CholesterolContent] 0.0 [SodiumContent] 97.8 [CarbohydrateContent] 20.0 [FiberContent] 4.2 [SugarContent] 7.2 [ProteinContent] 6.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Line an 8x8 baking pan with parchment and set aside. In a mixing bowl, add oatmeal, brown rice crisp cereal, coconut and salt. Salt is not needed if using the No Sugar Added SunButter because it already contains salt. In a small microwave safe bowl, add SunButter, brown rice syrup, date syrup, and coconut oil. Mix to combine, and then microwave for 30 seconds, or until the mixture begins to bubble. Stir well, and then microwave for another 15-20 seconds until it's bubbling again. This can also be done on a stovetop if you do not want to use a microwave. Pour the mixture over the dry ingredients, and stir well to fully coat. Add desired mix ins. If you have other creative ideas, use whatever you'd like. If using chocolate chips, do not mix until you have the mixture in the 8x8 pan and the mixture has cooled, otherwise the chocolate chips will melt. When I add chocolate chips, I add the mixture to the pan, slightly flatten it with my hands, and then allow it to cool a few more minutes before I sprinkle on frozen chocolate chips, and then press them inches. Use a pastry roller or the flat side of a drinking glass to compress and smooth the tops of bars. Place in the freezer or refrigerator to set for at least 30 minutes before slicing. Store in the freezer for best results. These can be packed if the weather is cool. They will crumble if the weather is very warm. Try packing on an ice pack if adding to school lunches. RAW DATE SYRUP. 8-9 medjool dates, pitted. 1 1/4 cups filtered water, plus more for soaking dates. 1 1/2 tsp lemon juice. Place the dates in a small bowl; cover with warm water (not the filtered water called for in the recipe] and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.
[Name] Korean Japchae - a Beef and Vegetable Glass Noodle Stir-Fry [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-06-19T22:02:00Z [Description] Make and share this Korean Japchae - a Beef and Vegetable Glass Noodle Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "2", "5", "3", "1", "6", "3", "1 1/2", "1", "16", "2"] [RecipeIngredientParts] ["spinach", "carrots", "shiitake mushrooms", "garlic cloves", "onion", "green onions", "soy sauce", "sugar", "seasoned rice vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 376.9 [FatContent] 24.3 [SaturatedFatContent] 7.9 [CholesterolContent] 51.5 [SodiumContent] 1175.2 [CarbohydrateContent] 22.0 [FiberContent] 6.0 [SugarContent] 9.9 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well. Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles. In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles. Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles. Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!
[Name] Bulgogi - Korean Beef BBQ [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-06-19T22:46:00Z [Description] An iconic and popular Korean BBQ beef dish. Note - be sure to add 30 minutes marinade time to the prep and cooking time. As an option, you can add sliced onions, mushrooms, bell pepper and/or carrots. The traditional method is to use a charcoal grill, using a fine mesh grate or basket to keep the meat from falling through, but you can also pan fry or use a broiler. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/39/Mgquvw1kQRelSfmRoiyh_5080_beefbulgogi.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/39/38OTxZEoQrrU2NB8G9bP_IMG-7396 (2].JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538939/BrKP8oFxQlCBvsWbiR0W_Bulgogi Korean Beef BBQ (2].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538939/62JFKsNR4aj6CVyYIaeD_IMG-7396 (2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/39/P3YkgihpRLyPDNv9FHMk_IMG-7395 (2].JPG"] [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "2", "1", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["soy sauce", "light brown sugar", "honey", "rice wine", "garlic", "ground black pepper", "toasted sesame seeds", "green onion", "pears"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 263.1 [FatContent] 9.2 [SaturatedFatContent] 2.4 [CholesterolContent] 68.0 [SodiumContent] 821.3 [CarbohydrateContent] 15.5 [FiberContent] 0.9 [SugarContent] 11.8 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all of the marinade ingredients together except for the beef and any optional vegetables as mentioned in the description. Add the beef (and any optional vegetables] to the marinade prepared above – in a large bowl or zip bag. Make sure the marinade is well mixed with the beef. You will need to use your hands here and just massage everything together. While the beef is in the marinade, heat the charcoal until the coals are grey. Add the meat slices and any vegetables to the mesh tray or basket. Turn the beef slices (and vegetables if using] a time or two while cooking. They will only take a few minutes, but you want to make sure they are cooked through and slightly charred for the best flavor. If pan-frying, pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. Serve with rice, or wrapped in lettuce leaves, or make a bulgogi bowl with rice on the bottom and beef and vegetables placed on top.
[Name] Rajmah Curry (Mild) [AuthorId] 190012 [AuthorName] asharpe2 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-06-20T08:07:00Z [Description] Make and share this Rajmah Curry (Mild) recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "3", "3", "1 1/2", "1/4", "1 1/2", "2", "1", "2", "2", "1", "1", "75"] [RecipeIngredientParts] ["onions", "garlic", "ginger", "turmeric", "cayenne", "garam masala", "cumin", "salt", "kidney beans", "black beans", "chopped tomatoes", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.5 [FatContent] 11.3 [SaturatedFatContent] 3.1 [CholesterolContent] 10.6 [SodiumContent] 598.5 [CarbohydrateContent] 46.3 [FiberContent] 15.9 [SugarContent] 5.7 [ProteinContent] 15.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry onions in oil until starting to brown. Add garlic and ginger. Add spices. Add beans and tomatoes. Simmer 30 mins. Stir cream through just prior to serving.
[Name] Belgian Fries With Andalouse Sauce [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-06-20T13:54:00Z [Description] Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I've ever made [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/41/FHzoPLT0S52Z4zWF41Kg_IMG_0387.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538941/zp94A4YYRhCB6rTsBP0b_IMG_7850.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/41/2y3RyzbgQZmH8TJTpA5w_Fries Andalouse.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/41/0eO9sYWzScqWFhNIALBy_6036_frysauce600.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/uC1HwOvLQQGfdW0G66vG_Belgian%20Fries.JPG"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1/4", "3", "4"] [RecipeIngredientParts] ["mayonnaise", "tomato paste", "red onions", "green bell pepper", "red bell pepper", "fresh lemon juice", "salt", "russet potatoes", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 872.9 [FatContent] 86.5 [SaturatedFatContent] 12.0 [CholesterolContent] 0.0 [SodiumContent] 93.6 [CarbohydrateContent] 24.8 [FiberContent] 3.2 [SugarContent] 1.6 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] 3 Pounds [RecipeInstructions] ["SAUCE:", "Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.", "POTATOES:", "eat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C].", "Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.", "Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.", "Increase oil temperature to 375 degrees F (190 degrees C]. Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.", "NOTE:", "Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving.", "Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!" ]
[Name] CLASSIC PASTa SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2019-06-20T14:03:00Z [Description] Not only is this salad colorful but it's also healthy and flavorful! This is a classic recipe you'll be pleased to serve at your next party VIDEO https://www.youtube.com/watch?v=NlBgdwKPbuo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/EgsmBI1RQfGDI3ENWcoA_Pasta-Salad-3_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "1/4", "0.5", "1/2", "1/2", "1/2", "1/4", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["tri-color spiral pasta", "ham", "green pepper", "celery", "cucumbers", "cherry tomatoes", "red onion", "black olives", "parmesan cheese", "black pepper", "cilantro", "mayonnaise", "Miracle Whip", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.5 [FatContent] 7.1 [SaturatedFatContent] 2.1 [CholesterolContent] 18.8 [SodiumContent] 562.2 [CarbohydrateContent] 49.1 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 14.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all the salad ingredients. Stir until well blended, cover and transfer to the refrigerator to chill. In a medium bowl, combine all the dressing ingredients – mayonnaise, Miracle Whip, Dijon mustard, hot sauce and smoked paprika. Whisk well and pour in the pasta salad. Gently stir until all the ingredients are coated, cover and chill for 2 hours.
[Name] Spaghetti Pie [AuthorId] 1801013271 [AuthorName] MMs Mom78 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-06-20T20:26:00Z [Description] Make and share this Spaghetti Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1801013271/gUfCkLdHTS6HcWs5MKwk_PSX_20190618_181921.jpg" [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "24", "1/2", "1/4", "1", "1", "4", "1", "1/2", "3", "1 1/2"] [RecipeIngredientParts] ["spaghetti", "ground beef", "onion", "garlic", "salt", "pepper", "egg", "cream cheese", "sour cream", "parmesan cheese", "green onions", "monterey jack cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.2 [FatContent] 19.7 [SaturatedFatContent] 10.1 [CholesterolContent] 78.4 [SodiumContent] 441.1 [CarbohydrateContent] 21.0 [FiberContent] 1.6 [SugarContent] 4.7 [ProteinContent] 16.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Combine meat sauce into the noodles. In a small bowl, mix egg, cream cheese, sour cream, and parm until blended; stir in green onions. In a greased 9x13-in. baking dish, layer the spaghetti/meat mixture, cream cheese mixture, and top with remaining meat mixture. Cover with shredded cheese. Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.
[Name] VERY BEST ITALIAN BEAN SALAD [AuthorId] 1802883096 [AuthorName] Barbara M. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-06-20T20:27:00Z [Description] Many bean salads call for adding sugar to them, but I personally don't like the sweet taste it gives to the salad. This Italian Bean Salad is fresh and delicious! It's great to take to a potluck, picnic or BBQ because it travels well. Every time I make it, there's never any left and people want the recipe. I hope you enjoy it as much as we do..:) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802883096/hhh8lSgoTxWc4T2iiKkV_20190617_144734.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1 1/2", "1", "1", "1", "1", "1/3", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["red onion", "English cucumber", "celery ribs", "Italian parsley", "chickpeas", "red kidney beans", "cannellini beans", "olive oil", "red wine", "dried oregano", "season salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.5 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 629.7 [CarbohydrateContent] 49.6 [FiberContent] 14.9 [SugarContent] 3.5 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thinly slice the red onion and add to a large mixing bowl. Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion. Dice 1 or 2 ribs of celery and add it to the bowl. With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley]. Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together. Pour the dressing over the salad and mix well until evenly distributed. Taste to adjust an seasonings. It might need a little more salt according to your taste.
[Name] Warm Muesli from the Grill (Or from the Wok) [AuthorId] 2002480635 [AuthorName] bbqpit.degerman [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-06-20T20:28:00Z [Description] Today I have a special recipe for you: Warm muesli from the grill! This muesli recipe is not from me, but from Volker Elm, president of the German Barbecue Associaton. Volker has prepared this muesli at the trend fair in Fulda. This muesli has been so long remembered that I just have to publish it for you! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["150", "1", "1", "4", "30", "100", "100", "1"] [RecipeIngredientParts] ["muesli", "apple", "pear", "sultanas", "milk", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.2 [FatContent] 10.8 [SaturatedFatContent] 5.8 [CholesterolContent] 31.7 [SodiumContent] 110.8 [CarbohydrateContent] 60.0 [FiberContent] 6.4 [SugarContent] 33.5 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. The warm muesli was prepared by the outdoor chef Barbecue-Wok on the side cooking area of ??the outdoor chef Lugano 570 G. First of all, the sugar in the wok is caramelized on a low level. It is important not to overdo the temperature, otherwise the sugar will burn. Once the sugar is completely liquid, the apple and pear cubes are added. Important: Do not stir immediately, otherwise you will have the whole caramel on the spoon! The apples and pears lose liquid, which combines with the caramel. Only after 2-3 minutes should you stir the pieces of fruit. Now add the apricots and sultanas and stir well.", "2. When the fruits are caramelized, add the cereal, milk and cream. The temperature can now be increased and the milk-cream mixture is boiled briefly. The oatmeal now gradually absorbs the liquid. On low heat, the muesli is occasionally stirred until the milk-cream mixture is almost completely reduced, or is absorbed by the cereal.", "3. The cereal is then garnished with an apple and pear slices, drizzled with a little honey and served warm. Of course you do not have to cook hot cereals on the grill. This also works in a pan on the stove." ]
[Name] Breakfast Casserole [AuthorId] 361260 [AuthorName] In Ulm um Ulm... [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-06-20T20:31:00Z [Description] Make and share this Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "6", "2", "6", "1/2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["sausage", "eggs", "milk", "salt", "mustard powder", "black pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.4 [FatContent] 24.4 [SaturatedFatContent] 10.0 [CholesterolContent] 174.0 [SodiumContent] 825.8 [CarbohydrateContent] 12.6 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 16.4 [RecipeServings] 9.0 [RecipeYield] 1 Casserole [RecipeInstructions] Beat eggs well. add milk, bread cubes, salt, pepper and mustard. Add sausage and cheese last. Pour in a 9x9 inch baking dish. Refrigerate overnight. Remove from fridge while oven preheats. Bake for 45 minutes at 350F or until set.
[Name] Saag Paneer [AuthorId] 2851376 [AuthorName] licked_cupcake [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2019-06-20T20:31:00Z [Description] These are my notes from watching my friend's mother cooking from memory. If it is unclear or awkward, I am going to recreate it and clean up the instructions soon. This recipe will require a visit to an Indian specialty grocer, for mustard leaves, paneer (block of white non-melty cheese), and I recommend buying naan frozen and using a toaster oven to heat before serving - and possibly any spices you can't find at the regular grocery store. [Images] character(0) [RecipeCategory] Pakistani [Keywords] ["Asian", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1/4", "2", "1 1/2", "5", "2", "2", "1/4", "3", "1/8", "1/2", "1 1/2", "1", "2", "4", "2", "24", "48", "2", "1", "16", NA] [RecipeIngredientParts] ["onions", "ginger paste", "garlic paste", "bay leaves", "cardamoms", "black pepper", "whole cloves", "turmeric", "chili powder", "salt", "cumin", "roma tomatoes", "tomato paste", "mustard", "frozen spinach", "salt", "butter", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.2 [FatContent] 46.1 [SaturatedFatContent] 17.8 [CholesterolContent] 64.3 [SodiumContent] 4359.8 [CarbohydrateContent] 43.5 [FiberContent] 16.7 [SugarContent] 10.0 [ProteinContent] 37.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1] Make onion paste. We made tons - 5 onions sliced, put oil in pot on med/high. Cook, stirring occasionally, for \"a long time maybe 10 mins\", well past onions are translucent, instead they should be carmelized and turning brown. Add water until it is mushy. Then use a hand blender or a food processor and turn it into a paste. 2] Add 1/4 cup oil to the pot. Add onion paste, we added 1 cup which is probably 1 1/2 onions. Add 2 tbsp ginger paste, 1 1/2 tbsp garlic paste. Cook for 5 - 10 mins \"The cook time is very forgiving, and is the base of most pakistani food. If you added meat, you would do it now.\". 3] Turn to low heat. Add 5 dried red peppers, 2 bay leaves, 2 whole cardamoms, 1/4 tsp black pepper, 3 whole cloves, 1/8 tsp tumeric, 1/2 tsp chili powder, 1 1/2 tsp salt, 1 tbsp coriander, 2 tsp cumin. 4] Add 1/4 to 1/2 cup water, then add 4 diced roma tomatoes. Heat back up to med-high. Cook 3-5 minutes, mush tomatoes. Add 1/2 cup water. Add 2 tbsp tomato paste. Add 24 oz frozen mustard leaves (2 bags] and 48 oz frozen spinach (2 jumbo bags]. 5] Boil for half an hour (from frozen state, with lid on]. Once it is done, add 2 tsp salt, 1 tbsp butter. Cook some more, maybe 15 mins, to boil off the last water. \"Cook until any more would burn the food. Get rid of most the water. Leave some for paneer to absorb.\". 6] Fry the paneer. Cut 12-16 oz of paneer into cubes, splash bottom of wok with oil. Add 1 tbsp salt. Fry, stirring frequently, until edges are brown & crusty. 7] Add fried paneer to the pot. Cover and simmer for approx 20 minutes Let the paneer \"absorb the juices\". 8] Serve with naan (Indian/Pakistani flatbread].
[Name] One Pot Ham and Potato Casserole [AuthorId] 2002150781 [AuthorName] mehethcox [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-06-20T20:32:00Z [Description] Make and share this One Pot Ham and Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "1/4", "3", "2", "2", "1/2", "1", "1", "1", "2", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["butter", "celery", "flour", "milk", "sour cream", "frozen corn", "potato", "ham", "pepper", "cayenne", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.9 [FatContent] 28.1 [SaturatedFatContent] 16.6 [CholesterolContent] 100.4 [SodiumContent] 1174.3 [CarbohydrateContent] 21.8 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in a large Dutch oven or oven safe heavy bottom pot.", "Add onions and celery and sauté for 1-2 minutes until softened.", "Whisk in flour and cook for 1-2 minutes.", "Whisk in milk a little at a time and cook until just beginning to boil and sauce has thickened.", "Remove from heat and add 1 and 1/2 cup of the cheese and stir until incorporated.", "Stir in sour cream.", "Add ham, potatoes, corn and peas.", "Cover and place in 375 F (190 C] oven for 25 minutes.", "Remove cover,  sprinkle remaining cheese on top and cook for additional 5 minutes." ]
[Name] Thai Noodle Salad With Peanut Sauce [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-06-20T21:21:00Z [Description] Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby! [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "4", "1", "3", "1/2", "1", "1/2", "3", "1", "1/4", "1/4", "3", "2", "3", "3", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["cabbage", "red bell pepper", "scallions", "cilantro", "peanuts", "ginger", "garlic clove", "peanut butter", "fresh lime juice", "soy sauce", "honey", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.9 [FatContent] 29.5 [SaturatedFatContent] 5.0 [CholesterolContent] 35.9 [SodiumContent] 898.3 [CarbohydrateContent] 60.0 [FiberContent] 7.1 [SugarContent] 21.6 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions on package. Drain and chill under cold running water. In the meantime, blend the peanut sauce ingredients together in a blender until smooth. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
[Name] Syrup-Soaked Pastries With Hazelnuts, Pistachios and Pine Nuts [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-06-20T22:27:00Z [Description] These delicious pastry spirals are made from simple pasta-like dough soaked in lemon syrup and topped with nuts. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Moroccan", "African", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "1", "3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "eggs", "sugar", "fresh lemon juice", "hazelnuts", "pistachios", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3037.7 [FatContent] 252.5 [SaturatedFatContent] 32.4 [CholesterolContent] 186.0 [SodiumContent] 1237.3 [CarbohydrateContent] 182.7 [FiberContent] 6.4 [SugarContent] 103.3 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] In the bowl of a stand mixer fitted with a dough hook, combine the flour with 1 tablespoon oil, 1/2 teaspoon salt, the eggs, and 1 tablespoon water and knead on medium speed until a smooth dough forms, 4 to 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes. Meanwhile, in a small saucepan, combine the sugar with the remaining 1/2 teaspoon salt, the lemon juice, and 3/4 cup water and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 10 minutes. Remove from the heat and pour into a bowl. Cover with plastic wrap and keep warm. Heat the oven to 350°. Unwrap the dough and divide into 4 equal pieces. Using a pasta machine or working on a lightly floured work surface, roll 1 piece of dough until 1/16 inch thick. Cut the dough lengthwise into 1-inch-wide, 12-inch-long ribbons. In a 10-inch skillet, heat the remaining 2 cups oil over medium until an instant-read thermometer reads 330°. Attach the end of 1 dough ribbon to the tines of a fork in one hand and hold the other end of the ribbon in your other hand. Place the tines of the fork in the oil, keeping them against the bottom of the skillet, as if stabbing it, and slowly turn the fork clockwise, wrapping the dough around it as it fries and puffs. When you reach the end of the dough ribbon, let it fall over the spiral against the tines of the fork. Carefully remove the fork and continue frying the dough spiral, flipping once, until golden brown, about 2 minutes. Using tongs, transfer the pastry to a rack set over a rimmed baking sheet and keep warm in the oven while you fry the remaining pastries, steadily maintaining the temperature of the oil. When all the pastries are fried, toss each one in the bowl of warm syrup and arrange on a large serving platter. Sprinkle the pastries with the chopped nuts, drizzle with the remaining syrup, and serve while hot.
[Name] Taktouka - Moroccan Tomato and Pepper Salad [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-06-20T23:53:00Z [Description] Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "4", "1", "2", "2", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["bell peppers", "olive oil", "tomatoes", "garlic", "fresh parsley", "fresh cilantro", "paprika", "cumin", "cayenne pepper", "salt", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 145.2 [FatContent] 10.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 304.7 [CarbohydrateContent] 12.2 [FiberContent] 3.9 [SugarContent] 7.4 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill or grill pan to high. • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned] and tender. • Remove the green peppers from the grill and set aside to cool. • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces. • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces. • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally. • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate. • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
[Name] Rutt's Hut Hot Dog Slaw [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2019-06-21T23:24:00Z [Description] Rutt's Hut is a famous destination for &quot;Rippers&quot; Hot dogs deep fried, in Clifton N.J. This recipe is from a newspaper recipe of Mrs. Anne Fedorchak Rutt- 417 River Road -Clifton N.J. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/4", "1", "1", "1", "1/2", "2", "1", "1 1/2", "3"] [RecipeIngredientParts] ["cabbage", "carrot", "green pepper", "onion", "pickling salt", "water", "white vinegar", "celery seed", "mustard seeds", "white sugar", "ground mustard", "ground turmeric", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7117.8 [CarbohydrateContent] 118.4 [FiberContent] 4.4 [SugarContent] 106.5 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 1 Quart [RecipeInstructions] Combine first 5 ingredients in a large bowl, toss to combine. Allow to sit 2 hours. Rinse the mixture thouroghly with cold water. Rinse the mixture thoroughly with cold water. Drain and squeeze to remove excess liquid. Combine vegetables with the water and vinegar in a large pot. Bring the mixture to a low boil, cover and simmer 1 hour. Stir the celery seed, mustard seed and sugar into the vegetables. Mix the ground mustard, turmeric and flour together in a bowl. Carefully spoon 2 Tbs. boiling water into the mustard mixture. Stir to form a paste. Add the paste back into the boiling vegetable mixture cook and stir until thickened. About 5 mins more.
[Name] CREOLE SHRIMP &amp; ANDOUILLE SKEWERS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-06-22T13:51:00Z [Description] Packed with tons of flavor, this recipe is unquestionably a grilled summer food you love to make! VIDEO https://www.youtube.com/watch?v=wv953dCQvWk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/2xYjkl2fQDmUhU0l2Api_Creole-Shrimp-Andouille-Skewers-3_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "3", "1", "1/2", "16", "16", "12", "12"] [RecipeIngredientParts] ["unsalted butter", "lemon juice", "lemon zest", "shrimp", "red onions", "bell peppers", "andouille sausages", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.2 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 101.9 [SodiumContent] 331.3 [CarbohydrateContent] 17.7 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 4 skewers [RecipeInstructions] ["In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers.", "Heat grill to 450-500ºF and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers." ]
[Name] CREOLE SHRIMP &amp; ANDOUILLE SKEWERS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-06-22T13:54:00Z [Description] Packed with tons of flavor, this recipe is unquestionably a grilled summer food you love to make! VIDEO https://www.youtube.com/watch?v=wv953dCQvWk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/HkMKzDg3RhGZXAeRgqhc_Creole-Shrimp-Andouille-Skewers-3_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "3", "1", "1/2", "16", "16", "12", "12"] [RecipeIngredientParts] ["unsalted butter", "lemon juice", "lemon zest", "shrimp", "red onions", "bell peppers", "andouille sausages", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.2 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 101.9 [SodiumContent] 331.3 [CarbohydrateContent] 17.7 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 4 skewers [RecipeInstructions] ["In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers.", "Heat grill to 450-500ºF and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers." ]
[Name] Cuban Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT18M [PrepTime] PT25M [TotalTime] PT43M [DatePublished] 2019-06-24T13:48:00Z [Description] I enjoy making all kinds of bread, and while searching around on the internet heard all the talk about Cuban Sandwiches all set off by the Cuban Bread recipes. So had to try it out for myself to see what all the hype is about. Well, it's diffidently a wonderful sandwich roll, most attribute it's soft interior and thin crusty exterior to the use of lard. Have to say, after making this bread I just know it's a winner in my families view. This particular recipe I found on icuban.com Prep time does not including rising. NOTE: this recipe tells how to make ONE large loaf, BUT I prefer 4 smaller individual loaves myself [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/55/y1exazh5Qq6Ugf75H9tA_IMG-7917 (4].JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538955/PyW0Re6GRoeU4JttzXHY_cuban bread (2].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538955/mHgJH1XjQo6tJ731Swe8_IMG-7917 (4].JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538955/unb6Q4UPR2SUTYIBuZUm_CQ19 Cuban Bread.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/89/5/HktvmuDsSRBPURla5DHv_Cuban%20Bread.JPG" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1 1/4", "2", "2", "2", "1/4", "2"] [RecipeIngredientParts] ["active dry yeast", "sugar", "warm water", "bread flour", "all-purpose flour", "salt", "warm water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 588.5 [FatContent] 14.3 [SaturatedFatContent] 5.2 [CholesterolContent] 12.2 [SodiumContent] 1169.2 [CarbohydrateContent] 98.7 [FiberContent] 4.2 [SugarContent] 2.4 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] 4 Sandwich Rolls [RecipeInstructions] Grease a large bowl, and set aside. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F] water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended. Take your measuring cup and sift together the two flours. Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added. Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!] Save any leftover flour mixture for rolling out the dough. Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point. Shape the dough into a ball and place it into the greased bowl. Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour. Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls]Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam. Grease a baking sheet and sprinkle lightly with cornmeal. Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.]. Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises. Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf. Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread. Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.
[Name] Korean Potato Side Dish (Gamja Jorim) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT38M [PrepTime] PT2M [TotalTime] PT40M [DatePublished] 2019-06-24T20:54:00Z [Description] Baby waxy potatoes glazed in soy sauce reduction. This recipe goes well with any Korean meal and is convenient because it can be served at room temperature. It is often part of the typical banchan served in Korean restaurants. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/56/dIZcjFFLSqmdde6xv38c_IMG_9553.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/56/RlfMfcvSOi02D889OJwA_15622659794424043586776080716027.jpg"] [RecipeCategory] Korean [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "3 1/3", "2", "1", "3 1/2", "1", "1", "1"] [RecipeIngredientParts] ["baby potatoes", "soy sauce", "maple syrup", "sugar", "water", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 234.1 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1145.6 [CarbohydrateContent] 34.1 [FiberContent] 3.3 [SugarContent] 13.9 [ProteinContent] 4.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain. Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume. Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp] soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced. Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.
[Name] Korean Chicken Skewers - Dakkochi [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2019-06-24T22:34:00Z [Description] These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "12", "2", NA, NA, NA, "1/4", "2", "2", "2", "1", "2", "1/2", "3", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "green onions", "rice wine", "fine sea salt", "black pepper", "ketchup", "honey", "dark brown sugar", "soy sauce", "garlic", "soy sauce", "honey", "garlic", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.2 [FatContent] 12.4 [SaturatedFatContent] 3.4 [CholesterolContent] 63.7 [SodiumContent] 453.6 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 9.8 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 12 skewers [RecipeInstructions] Immerse the skewers in water and let soak for 30 minutes. To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed. To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well. When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.]. Remove from the heat and set it aside until needed. Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins]. Remove bamboo skewers from the water (from step 1] and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer. Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred. Serve immediately.
[Name] Korean Street Toast (Gilgeori Toast) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-24T23:40:00Z [Description] Make and share this Korean Street Toast (Gilgeori Toast) 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/53/89/58/MPJsvuRaO5bHC30KuPKA_15624165899003704104000017033124.jpg" [RecipeCategory] Breakfast [Keywords] ["Korean", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "2/3", "1/2", "1/8", "1", "1/4", "2", "1/8", "2", "2"] [RecipeIngredientParts] ["eggs", "cabbage", "cucumber", "carrot", "sugar", "butter", "salt", "ketchup", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 396.0 [FatContent] 24.8 [SaturatedFatContent] 10.1 [CholesterolContent] 216.5 [SodiumContent] 750.6 [CarbohydrateContent] 33.0 [FiberContent] 2.2 [SugarContent] 7.8 [ProteinContent] 11.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Break eggs into a bowl with salt. Add sliced carrots and cabbage to the bowl with the eggs and mix well. Add the oil to a pre-heated pan and add the egg mixture. Using a spatula, divide the mixture in two and work to form each half into the shape of the bread slices. When firm enough to hold, flip each half over to cook on the other side - about 2 - 21/2 minutes per side. Remove when done and keep warm. Melt 1 tbsp butter in the pan. Add two slices of bread to the melted butter and toast the bread until lightly browned, flipping the bread to toast the other side. Remove to a plate and sprinkle a little sugar on the warm toasted bread. Repeat with the remaining two slices of bread. To assemble the street toast sandwiches, top one slice of toasted bread with one of the cooked egg sections. Layer one half of the sliced cucumber on top of the egg. Squeeze some ketchup and mayonnaise on top of the cucumber, and top with a slice of toasted bread, Repeat to make the second toasted sandwich.
[Name] Spicy Chicken Noodle Soup - MaeUn Dak GukSu [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-06-25T00:11:00Z [Description] Make and share this Spicy Chicken Noodle Soup - MaeUn Dak GukSu recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/2", "2", "6", "4", "1", "1/2", "1/8", "1 1/2", "1", "2", "1", "1", "1/8"] [RecipeIngredientParts] ["udon noodles", "chicken breast", "onion", "cabbage", "zucchini", "carrot", "green onions", "water", "garlic cloves", "green onion", "peppercorn", "onion", "soy sauce", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.2 [FatContent] 11.1 [SaturatedFatContent] 2.6 [CholesterolContent] 46.4 [SodiumContent] 3358.9 [CarbohydrateContent] 108.3 [FiberContent] 11.0 [SugarContent] 9.2 [ProteinContent] 34.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Chop 1 cup of onions, 1 cup of cabbage, 1 cup of zucchini, ½ cup of carrot, and 2 green onions.", "To make the broth, start with 6 cups of water in a pot and add 4 cloves of garlic, 1 green onion, ½ tsp of peppercorns, and <U+215B> of an onion. Add the chicken breast and boil on medium-high for 25 minutes.", "When it has finished boiling, remove the chicken and set aside. Strain the boiled vegetables and peppercorns from the broth and toss them, reserving the broth. Shred the cooked chicken breast in small pieces.", "Cook the noodles per directions on the package.", "Meanwhile, return the broth to a boil. Add all of the ingredients for the seasoning: 1½ Tbsp of red pepper powder, 1 Tbsp of hot pepper oil, 2 Tbsp of soup soy sauce, 1 tsp of sesame oil, 1 Tbsp of minced garlic, and <U+215B> tsp of salt. Add the chicken and the rest of the vegetables except for the green onion. The broth will cool because of the additions, so when the soup starts to boil again, cook it for 5 more minutes on high.", "Rinse the noodles in cold water once and drain them. This helps give the noodles good texture. Add the rinsed noodles to the broth mixture. Add the green onions and cook for 2 more minutes. Serve hot." ]
[Name] Spicy Korean Pork Stir Fry [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2019-06-25T01:25:00Z [Description] Make and share this Spicy Korean Pork Stir Fry 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/53/89/60/0lhBVPDaQCaZU6ShjOzy_001.JPG" [RecipeCategory] Korean [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1", "2", "2", "3", "1", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["boneless pork shoulder", "pear", "onion", "fresh ginger", "garlic clove", "soy sauce", "brown sugar", "garlic clove", "onion", "scallion", "sesame seeds", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 819.7 [FatContent] 41.6 [SaturatedFatContent] 12.2 [CholesterolContent] 107.5 [SodiumContent] 445.2 [CarbohydrateContent] 77.8 [FiberContent] 4.0 [SugarContent] 16.4 [ProteinContent] 32.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cut pork into thin slices. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight. To cook, heat oil in a large non stick skillet (Note 4] over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelized, and just cooked through. Serve immediately with rice, garnished with sliced shallots and sesame seeds.
[Name] Light Bread Machine Sandwich Bread [AuthorId] 2002481490 [AuthorName] Nancy P. [CookTime] PT3H30M [PrepTime] PT15M [TotalTime] PT3H45M [DatePublished] 2019-06-25T14:08:00Z [Description] I have been experimenting for awhile trying to make a bread machine sandwich bread that turns out as airy and light as a hand kneaded loaf. This is what I have come up with. I STRONGLY urge making it exactly as indicated the first time. Good luck! Comments and suggestions are always welcome. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002481490/knDlKSidTIqqFkFby5pP_Bread%2006%2020%202019.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "2", "1", "2", "2", "3", "1", "1"] [RecipeIngredientParts] ["fast rising yeast", "white sugar", "water", "butter", "flour", "egg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2185.4 [FatContent] 63.5 [SaturatedFatContent] 20.9 [CholesterolContent] 247.1 [SodiumContent] 2646.7 [CarbohydrateContent] 338.0 [FiberContent] 27.3 [SugarContent] 26.4 [ProteinContent] 71.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Heat water to 120 degrees. I use a meat thermometer to check the temperature. Do not guess at the temperature of your water. Too hot or too cold makes a difference.", "Add sugar to water and stir until dissolved. (Note: If you do not dissolve the sugar, you will not get the same result.].", "Add 2 packages of RAPID RISE yeast to the water. (Note: regular yeast will not give you the same result.].", "Let mixture sit for 10 minutes. That seems to be the best amount of time. Anything more than 20 minutes seems to have a negative effect on the results. If you skip this step you won't get the fluffiness you're looking for. This should be in ADDITION to your bread machine rise.", "Spray bread machine pan with non-stick spray.", "Pour yeast mixture into pan. (My bread machine directions say always pour dry ingredients in first, but this works for me].", "Add oil. (I've tried this recipe with 4T of oil and no butter and 4T of butter and no oil, but did not get the same result.].", "Add melted butter. Salted or unsalted butter doesn't seem to make a difference. If I use unsalted butter, I up the salt to 1 1/2 teaspoons.", "Add flour.", "Add beaten egg.", "Add salt.", "Select medium crust, white bread and 2-pound loaf cycle.", "Remove the bread from the bread pan after the cycle has finished and place on a rack so the bottom doesn't get soggy. Try to resist taking that first slice while it's still warm. Sometimes I do -- sometimes I don't. :-] Lasts about 2 weeks in a refrigerator. Lasts about 3 days if kept out.", "You can take this basic recipe and add whatever spices you enjoy. I've used garlic, oregano, basil, etc. I haven't tried cheese yet, but if someone out there does would love to know how it turns out!" ]
[Name] Cheesy Chicken Spinach Bake [AuthorId] 2002394557 [AuthorName] nllcricket41 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-06-25T14:09:00Z [Description] Make and share this Cheesy Chicken Spinach Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["chicken cutlets", "minced garlic clove", "cream cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.3 [FatContent] 15.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.7 [SodiumContent] 188.1 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2-4 [RecipeInstructions] Oven at 350. Spray 8x8 baking dish. Put chicken in dish. Drizzle 1 tbsp oil over chicken. Sprinkle with garlic & Italian seasoning. Heat spinach in 1 tbsp oil in small skillet until wilted. Place spinach evenly over chicken. Sprinkle Mozzarella over top. Bake 35 - 40 minutes.
[Name] Strawberry Orange Sunrise [AuthorId] 29997 [AuthorName] tjaskolka [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-25T14:09:00Z [Description] Make and share this Strawberry Orange Sunrise recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["water", "potato starch", "stevia", "strawberry", "orange", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.8 [CarbohydrateContent] 30.1 [FiberContent] 4.4 [SugarContent] 10.4 [ProteinContent] 2.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender. Blend 3-5 minutes.
[Name] Classic Green Smoothie [AuthorId] 29997 [AuthorName] tjaskolka [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-25T14:10:00Z [Description] Use other mild greens such as chard, romaine, kale, butter lettuce or red leaf lettuce. Frozen greens work, too, use 1/2 cup. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/2", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["water", "potato starch", "stevia", "banana", "fresh spinach", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 54.2 [CarbohydrateContent] 25.4 [FiberContent] 3.0 [SugarContent] 4.5 [ProteinContent] 3.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender. Blend 3-5 minutes, until smooth.
[Name] SPICY PORK GYOZA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6M [PrepTime] PT25M [TotalTime] PT31M [DatePublished] 2019-06-25T15:27:00Z [Description] This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think! VIDEO https://www.youtube.com/watch?v=Vtkw98wGp4A [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0D9maridTWOjGEOMCYy4_Spicy-Pork-Gyoza-7_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2", "1 1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "30", "2", "2"] [RecipeIngredientParts] ["chives", "ground pork", "green cabbage", "ginger", "garlic cloves", "cooking wine", "low sodium soy sauce", "granulated sugar", "sea salt", "black pepper", "wonton wrappers", "canola oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.8 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 6.2 [SodiumContent] 78.8 [CarbohydrateContent] 5.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 30 gyoza [RecipeInstructions] In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
[Name] Rustic Korean Spinach [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-06-25T18:30:00Z [Description] Make and share this Rustic Korean Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "2"] [RecipeIngredientParts] ["spinach", "garlic clove", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.1 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 67.4 [CarbohydrateContent] 3.7 [FiberContent] 2.1 [SugarContent] 0.4 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut off the tips of spinach and clean thoroughly. Boil a pot of water and blanch the spinach for 1 minute. Drain and rinse spinach under cold water and squeeze out the liquid. Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length. Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer] smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned. Taste and adjust seasoning if desired.
[Name] Swiss Chard Rice With Spicy Chili Sauce [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-06-25T19:05:00Z [Description] Swiss chard is common in the Northeastern part of Korea. This recipe can be eaten vegetarian as shown here, but you can easily add cooked ground meat as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/67/miFJA6grTLGd04i5pLDO_20190707_164901.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/67/kSsST6ySRTGofFLzyoeX_20190707_164847.jpg"] [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1", "2", "4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["long grain rice", "swiss chard", "water", "soy sauce", "garlic clove", "toasted sesame seeds", "black pepper", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 437.5 [FatContent] 9.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1082.7 [CarbohydrateContent] 78.6 [FiberContent] 3.4 [SugarContent] 0.8 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock. In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered. Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork. Meanwhile, make the chili topping sauce by combining the remaining ingredients. To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.
[Name] Banana Bread With Hidden Pinapple [AuthorId] 361260 [AuthorName] In Ulm um Ulm... [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2019-06-25T21:32:00Z [Description] Sweet and yummy banana bread. Your tasters probably won't notice the pineapple unless you tell them. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "1", "1", "3", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cinnamon", "walnuts", "eggs", "crushed pineapple", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3481.8 [FatContent] 211.5 [SaturatedFatContent] 27.6 [CholesterolContent] 279.0 [SodiumContent] 1908.8 [CarbohydrateContent] 372.4 [FiberContent] 16.4 [SugarContent] 196.5 [ProteinContent] 40.7 [RecipeServings] nan [RecipeYield] 2 9x5x3 loaf pans [RecipeInstructions] Preheat oven to 350°F. Butter and flour 2 (9x5x3] loaf pans. Mix dry ingredients together and set aside. Combine wet ingredients in a large bowl and mix well. Add flour mixture to banana mixture and gently combine until just moist. Do not over-mix. Bake at 350°F For 65 minutes. Cool 10 minutes before removing from the pan.
[Name] Korean Chicken Porridge (Dakjuk) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2019-06-25T23:26:00Z [Description] Porridge is very popular as a breakfast food in Korea. It can also be used as a light meal. This recipe uses leftover shredded chicken (boiled, roasted, or rotisserie). Prep time includes the time necessary to soak the rice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/69/wViVUF4S52FefI884pdA_Chicken Porridge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/69/DVmnJUQgSBKEBPB9FfeQ_981EDFE4-F5B0-4FEE-9FF4-FB454D16A01F.jpeg"] [RecipeCategory] Breakfast [Keywords] ["Korean", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "1", "1", "3 -4", "2", "2", "1"] [RecipeIngredientParts] ["short-grain rice", "chicken", "carrot", "celery", "mushroom caps", "scallions", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 386.2 [FatContent] 11.9 [SaturatedFatContent] 2.3 [CholesterolContent] 10.8 [SodiumContent] 535.8 [CarbohydrateContent] 55.2 [FiberContent] 2.4 [SugarContent] 7.0 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the rice for an hour and drain. Finely shop the vegetables. Pour the stock and rice in a pot and bring to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced] so the rice doesn't stick to the bottom of the pot. Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. At this point, you can adjust the consistency of the porridge to your taste by adding more stock or water. Stir the cooked chicken in during the last few minutes of simmering, leaving some to use as a garnish, if desired. Taste and adjust seasoning with salt and pepper if needed. Serve hot with scallions and sesame seeds added as garnish on top.
[Name] Creamy Tuscan Garlic Chicken [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-06-25T23:50:00Z [Description] This is a quick recipe worthy of company. My grown kids still request it. I serve it over linguine pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/70/13QC612R22sNJlxRuH4P_5115_TuscanChicken.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538970/qRu5AbIbSym3wO6vnPVb_IMG-9184.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538970/iJ4eKJejQxK7ykIjAH2q_Creamy Tuscan Garlic Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/70/hGU0PNVCSurhb2L5kTDy_tuscan chicken the one.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/70/mLZcfqFcT1Kjz9oManDj_Creamy Tuscan Chicken.jpg"] [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "heavy cream", "chicken broth", "garlic powder", "parmesan cheese", "spinach", "sun-dried tomato"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 539.5 [FatContent] 37.2 [SaturatedFatContent] 17.9 [CholesterolContent] 201.5 [SodiumContent] 652.5 [CarbohydrateContent] 6.9 [FiberContent] 1.1 [SugarContent] 2.9 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.", "Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired." ]
[Name] Mushroom and Garlic Butter Pasta [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-06-26T00:12:00Z [Description] No meat in this one. My husband needs meat with his dinner, (or thinks he does!), so I serve it with chicken cutlets. This recipe is from Cookies &amp; Cups website. She is a fantastic cook! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, "1", "6", "1", "1", "1/2", "3/4", "1", "1/4"] [RecipeIngredientParts] ["grape tomatoes", "olive oil", "cremini mushroom", "butter", "spaghetti", "garlic", "crushed red pepper flakes", "water", "parmesan cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 756.4 [FatContent] 29.8 [SaturatedFatContent] 16.1 [CholesterolContent] 67.8 [SodiumContent] 555.6 [CarbohydrateContent] 94.9 [FiberContent] 5.4 [SugarContent] 7.3 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Line a baking sheet with aluminum foil. Spread the tomatoes onto the sheet and drizzle with olive oil. Season liberally with salt and pepper. Roast your tomatoes for 10-12 minutes. Transfer the pan to a wire rack and set aside. In a large skillet over medium heat melt 3 tablespoons butter. Add in the mushrooms and cook for 6-7 minutes, stirring occasionally. Add the garlic, crushed red pepper and season well with salt and pepper. Continue cooking for another 3 minutes. While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup pasta water, and drain pasta. Add the remaining 3 tablespoons butter to the mushrooms and melt. Add in the drained pasta, pasta water, and 3/4 cup Parmesan cheese. Mix thoroughly to coat pasta and melt cheese. Sprinkle with parsley and fold in roasted tomatoes. Serve immediately.
[Name] Shrimp and Roasted Red Peppers [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-26T03:12:00Z [Description] Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/72/4WMOigmT8O7NasQMBbfQ_5272_shrimp.JPG" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1/3", "6", "1/2", "1", "1/2", "1/2", "1/4", "1", "16"] [RecipeIngredientParts] ["medium shrimp", "butter", "olive oil", "onion", "garlic cloves", "crushed red pepper flakes", "dry white wine", "fresh basil", "parmesan cheese", "spaghetti"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 979.2 [FatContent] 40.2 [SaturatedFatContent] 19.9 [CholesterolContent] 308.1 [SodiumContent] 1473.4 [CarbohydrateContent] 97.3 [FiberContent] 5.8 [SugarContent] 7.8 [ProteinContent] 49.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
[Name] Grilled Cuban Sandwich [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-06-26T12:05:00Z [Description] Once I made Cuban bread needed to find an authentic Cuban Sandwich recipe, it's mostly a fancy ham and cheese sandwich served on a Cuban Bread. Found this one on epicurious.com and it's simple and good [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/92/4/OCpNfioSkWRSFShQcqcp_Grilled%20Cuban%20Sandwich.JPG" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "yellow mustard", "pork", "swiss cheese", "dill pickle slices"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 532.2 [FatContent] 32.8 [SaturatedFatContent] 17.4 [CholesterolContent] 178.9 [SodiumContent] 1537.5 [CarbohydrateContent] 4.9 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 53.2 [RecipeServings] 8.0 [RecipeYield] 8 sandwiches [RecipeInstructions] Assemble the sandwich. Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread. Wrap the sandwich in foil. Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil. Press and grill the sandwich. Heat your grill to high (550°F] and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F] and continuing. Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side. Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown. Slice and serve. Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles]. Place on a large platter and serve while still hot. NOTES: The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving. Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.
[Name] Spicy Korean Beef Noodles [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-06-27T00:15:00Z [Description] Make and share this Spicy Korean Beef Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "4", "2", "2", "2", "4", "1", "1", "4", "2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["green onions", "soy sauce", "rice vinegar", "garlic", "ground ginger", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.4 [FatContent] 26.3 [SaturatedFatContent] 8.5 [CholesterolContent] 77.1 [SodiumContent] 1434.5 [CarbohydrateContent] 34.7 [FiberContent] 1.6 [SugarContent] 5.9 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use. Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag] and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step. Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through. Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
[Name] Substitute Gochujang Sauce in a Pinch [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-27T00:34:00Z [Description] &quot;Gochujang sauce can be found in most grocery stores in the Asian section. If you don't care to buy it because you're worried about being able to use it all up (I totally get it) you can make a substitute. It won't taste the exact same as the gochujang sauce (I totally think it's worth buying!) but it will give the sauce some of that sweet heat flavor.&quot; From Creme de la Crumb website. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2"] [RecipeIngredientParts] ["crushed red pepper flakes", "soy sauce", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 672.5 [CarbohydrateContent] 4.4 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 1.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a bowl or mortar. Mash until a paste forms.
[Name] Spicy Korean Beef Noodles [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-06-27T00:48:00Z [Description] Super easy and quick, using ramen noodles! I forgot how good they are. From Creme de la Crumb.
[Name] CHICKEN CHAPLI KEBAB [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-06-27T12:22:00Z [Description] With a beautiful combination of ingredients, herbs and spices, this recipe is a deliciously different way to enjoy chicken! VIDEO https://www.youtube.com/watch?v=iSTmdkzGyQk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0JMcFj7R2ymjRXCtVL0E_Chicken-Chapli_Fotor-1024x768.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "1", "3", "1/4", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "3", "6", "1/2"] [RecipeIngredientParts] ["chicken breasts", "tomatoes", "cilantro", "mint", "diced green chilies", "ginger", "garlic cloves", "chickpea flour", "red pepper flakes", "ground cumin", "ground coriander", "garam masala", "ajwain", "cayenne pepper", "sea salt", "egg", "canola oil", "lemon wedges", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.2 [FatContent] 19.5 [SaturatedFatContent] 3.3 [CholesterolContent] 92.9 [SodiumContent] 700.6 [CarbohydrateContent] 14.4 [FiberContent] 3.5 [SugarContent] 4.9 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour. In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil. When it’s time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.
[Name] Keto Cheesecake [AuthorId] 2002484141 [AuthorName] rich_bouchard [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2019-06-27T18:13:00Z [Description] Make and share this Keto Cheesecake 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/53/89/78/8Z2I8GvSSuQ9rdfggClH_20200829_142721.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/538978/UE5AwY2KQrOH7EVnXokV_20200829_142641.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/78/BxqpXoQaQPKUAGYtUxeO_20200829_142641.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["24", "5", "1", "3", "3/4", "2", "1 1/2"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "Splenda sugar substitute", "eggs", "sour cream", "lemon zest", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.1 [FatContent] 28.3 [SaturatedFatContent] 16.0 [CholesterolContent] 129.2 [SodiumContent] 212.3 [CarbohydrateContent] 7.3 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] 1. Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides. 2. In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed. 3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top. 4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. 5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature. 6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
[Name] Tofu Crustless Quiche Florentine [AuthorId] 1286360 [AuthorName] krolek [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-06-27T21:08:00Z [Description] Make and share this Tofu Crustless Quiche Florentine recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "8", "3", "7", "1", "2/3", "2/3", "2", "2", "1/2", "2", "2"] [RecipeIngredientParts] ["firm tofu", "frozen spinach", "frozen sweet corn", "cauliflower", "eggs", "onion", "mozzarella cheese", "Bisquick", "skim milk", "pepper", "garlic powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.8 [FatContent] 8.0 [SaturatedFatContent] 3.0 [CholesterolContent] 80.8 [SodiumContent] 273.6 [CarbohydrateContent] 18.3 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 11.2 [RecipeServings] 18.0 [RecipeYield] 18 [RecipeInstructions] Combine all ingredients. Pour into a large bundt pan. Bake at 400 degrees for 1 hour.
[Name] Jello Chiffon Dessert [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-06-28T05:03:00Z [Description] An easy blast from the past! Mix in the blender, chill in small clear dishes or parfait glasses to view the layers. Super quick and easy. Does NOT call for whipped topping as do other recipes of this type. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1 1/2"] [RecipeIngredientParts] ["Jello gelatin", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 103.0 [CarbohydrateContent] 19.2 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] 4 small servings [RecipeInstructions] Empty a 3 oz. package of Jello into blender. Bring some water to a boil, measure 3/4 cup and add to blender. Cover and blend 30 seconds to dissolve gelatin. Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more. Immediately pour into small clear dishes or parfait glasses. This dessert forms a chiffon top layer and a clear bottom layer. Refrigerate. Ready to serve in 10 minutes.
[Name] Caprese Stuffed Avocado [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-28T19:54:00Z [Description] I love Caprese salads and avocado so when I saw this online knew it was for my and mine. So easy and so full of flavor. Found at cafedelights.com [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/81/qB5UfSYUQUyNOMH6Xz6l_IMG_4112.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/81/eCsBVVQSvugYaponu98m_IMG_7129.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/81/2dnEm07XTuWDJtkThHeo_Caprese Stuffed Avocado.JPG"] [RecipeCategory] Avocado [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "2", "1", "1/4", NA, "2", NA, "2", "2"] [RecipeIngredientParts] ["cherry tomatoes", "mozzarella cheese", "basil pesto", "garlic", "olive oil", "avocados", "basil leaves", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 375.3 [FatContent] 34.7 [SaturatedFatContent] 7.8 [CholesterolContent] 22.4 [SodiumContent] 188.2 [CarbohydrateContent] 11.3 [FiberContent] 7.8 [SugarContent] 1.5 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] 4 halves [RecipeInstructions] Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors. Arrange prepared avocado halves onto a plate with fresh basil leaves. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.
[Name] Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-06-28T20:33:00Z [Description] From skinnypoints.com - http://skinnypoints.com/2017/07/15/crockpot-brown-sugar-balsamic-glazed-pork-tenderloin-2/?fbclid=IwAR1lYmYCuBe_6l81E4zAWnjp9yvha3U9CpZJczNxFDq2M8-qClSyhVJooPQ [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/2", "1/2", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["ground sage", "salt", "pepper", "garlic clove", "water", "brown sugar", "cornstarch", "water", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.6 [FatContent] 5.4 [SaturatedFatContent] 1.8 [CholesterolContent] 98.4 [SodiumContent] 616.6 [CarbohydrateContent] 21.6 [FiberContent] 0.1 [SugarContent] 19.5 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the seasonings: sage, salt, pepper and garlic. Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker. Cook on low for 6-8 hours. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved. Serve with remaining glaze on the side.
[Name] COSMOCELLO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-29T13:56:00Z [Description] Slightly sweet with some tartness to it, this wine cocktail is so refreshing! It is another way to enjoy your favorite dry white wine... VIDEO https://www.youtube.com/watch?v=nkRyCOo9wYg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ykMaWFu7QAmbZSx7Chub_cosmocello-2_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cranberry juice", "dry white wine", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 37.9 [FiberContent] 0.2 [SugarContent] 31.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] In a tall glass or a red wine glass, add ice cubes, limoncello and cranberry. Fill it up with white wine and add a slice of lemon. Serve immediately. Note: Substitute 7 Up® for cranberry (this version is called Winecello].
[Name] COSMOCELLO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-06-29T13:58:00Z [Description] Slightly sweet with some tartness to it, this wine cocktail is so refreshing! It is another way to enjoy your favorite dry white wine... VIDEO https://www.youtube.com/watch?v=nkRyCOo9wYg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7mxGr3FGQoWI3Yp78idX_cosmocello-2_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cranberry juice", "dry white wine", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 37.9 [FiberContent] 0.2 [SugarContent] 31.3 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a tall glass or a red wine glass, add ice cubes, limoncello and cranberry. Fill it up with white wine and add a slice of lemon. Serve immediately. Note: Substitute 7 Up® for cranberry (this version is called Winecello].
[Name] EASY Texas Caviar [AuthorId] 616177 [AuthorName] muddydog [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-06-29T22:06:00Z [Description] Fast &amp; easy, throw this dip together and serve cold with tortilla chips or strips. This will be the hit of your summer party. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["black beans", "whole kernel corn", "red onion", "apple cider vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.1 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 637.4 [CarbohydrateContent] 18.9 [FiberContent] 3.5 [SugarContent] 5.2 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] in a medium bowl, whisk the cider vinegar, sugar and oil together until the sugar is dissolved. Add the remaining ingredients to bowl. Chill. Serve cold with tortilla chips. Enjoy! Add the remaining ingredients to bowl and mix well. Chill. Serve cold with tortilla chips. Enjoy!
[Name] K Jon French Onion Dip [AuthorId] 401420 [AuthorName] K-Jon Chef [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-06-30T02:59:00Z [Description] Make and share this K Jon French Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", NA, NA, "2"] [RecipeIngredientParts] ["shallots", "garlic powder", "sour cream", "mayonnaise", "celery seed", "Worcestershire sauce", "salt", "fresh ground pepper", "sweet onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.2 [FatContent] 11.5 [SaturatedFatContent] 6.6 [CholesterolContent] 29.9 [SodiumContent] 70.0 [CarbohydrateContent] 7.4 [FiberContent] 0.8 [SugarContent] 3.9 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] 4 Cups [RecipeInstructions] Caramelize onions (20 minutes]. Add Shallots (10 minutes]. Let cool. Mix rest of ingredients and refrigerate 24 hours or as long as you can. Add chives, horseradish, bacon or green onion to make your own.
[Name] K Jon Sausage Gravy [AuthorId] 401420 [AuthorName] K-Jon Chef [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-06-30T11:52:00Z [Description] Make and share this K Jon Sausage Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/3", "3", "1", "1/4", "1/4", "1/2", "2", "1", "2", "1/3", "3", "1", "1/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["pork sausage", "butter", "flour", "milk", "Worcestershire sauce", "garlic powder", "onion powder", "seasoning salt", "fresh cracked pepper", "pork sausage", "butter", "flour", "milk", "Worcestershire sauce", "garlic powder", "onion powder", "seasoning salt", "fresh cracked pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1112.2 [FatContent] 85.4 [SaturatedFatContent] 35.7 [CholesterolContent] 245.2 [SodiumContent] 1753.5 [CarbohydrateContent] 35.5 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 48.9 [RecipeServings] 4.0 [RecipeYield] 2 Cups [RecipeInstructions] Brown the sausage in a large skillet over medium-high heat until no longer pink. Add the butter to the pan and stir it around until melted. Sprinkle the flour over the sausage and stir for 2 minutes. Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth. Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary. Serve immediately with your favorite biscuits.
[Name] K Jon Mexican Street Corn Dip [AuthorId] 401420 [AuthorName] K-Jon Chef [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-06-30T12:20:00Z [Description] Make and share this K Jon Mexican Street Corn Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "1/4", "1", "1/4", "1/4", "1/4", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "corn kernels", "red bell pepper", "mayonnaise", "Cotija cheese", "fresh cilantro", "chili powder", "lime, juice of", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.5 [FatContent] 5.6 [SaturatedFatContent] 2.8 [CholesterolContent] 12.0 [SodiumContent] 70.9 [CarbohydrateContent] 37.6 [FiberContent] 5.0 [SugarContent] 1.3 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 4 Cups [RecipeInstructions] Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok]. Mix all other ingredients. Add corn mixture and refrigerate 2-6 hours or overnight for best flavor. Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.
[Name] Yankee Doodles [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-06-30T20:08:00Z [Description] Source: Gooseberry Patch. A snickerdoodle cookie with red, white, blue colored sugar. Fun for patriotic holidays. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/YqKtrjZ0SHiddpBhTDx7_IMG_0539.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Memorial Day", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2 3/4", "2", "1", "1/4", "1", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "cream of tartar", "baking soda", "salt", "white sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.8 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 28.7 [SodiumContent] 120.5 [CarbohydrateContent] 19.4 [FiberContent] 0.4 [SugarContent] 10.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 30 cookies (about) [RecipeInstructions] Mix together first seven ingredients. Cover and chill for 15 minutes, until dough is easy to handle. In a small bowl, blend Cinnamon-Sugar ingredients together. Form dough into walnut-size pieces and roll into Cinnamon-Sugar. Place cookies 2 inches apart on a greased baking sheet. Bake at 350 degrees for 10-12 minutes. don't overbake. Remove to a wire rack to cool. You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.
[Name] Macaroons - Gluten Free [AuthorId] 21045 [AuthorName] LiRoper [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-06-30T20:13:00Z [Description] These are a party favorite at our house. Easy to make, delicious and customizable. Suggest fresh coconut that is dry but still soft and fresh eggs for the best results. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Kid Friendly", "Free Of...", "Birthday", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["14", "1/3", "2", "2", "3", "14", "1 -2"] [RecipeIngredientParts] ["coconut", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.6 [FatContent] 7.5 [SaturatedFatContent] 6.3 [CholesterolContent] 3.6 [SodiumContent] 22.6 [CarbohydrateContent] 10.2 [FiberContent] 1.6 [SugarContent] 8.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 40 Cookies [RecipeInstructions] Preheat Oven to 325. Mix Sugar and Flour together in small bowl and set to side. Whip Egg Whites and Vanilla Extract in larger bowl. Slowly fold the sugar/flour mixture into your egg mixture. Once mixed well, fold in coconut and chips until all are lightly coated in the mixture. Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.]. Bake for 15 to 20 minutes, when some edges are just starting to lightly brown. Place cookies on cooling rack and completely cool prior to eating.
[Name] Nif's Easy Korean Beef and Rice [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-06-30T20:50:00Z [Description] This is an easy go-to staple in our house! Spicy and sweet and takes very little time. I'm good at timing meal completion so I start the rice, make this recipe and then prepare veggies while the beef mixture is simmering. This recipe typically serves 4 adults and is a combination of a couple of other recipes. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/91/1y6590A2S2qA1bL4khX4_Nif%27s Easy Korean Beef and Rice_0282.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/91/ReQLAQMSRCSARzfV4DOz_1562001456188187759860392423966.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/91/P8xdT7AuQRKmbP81uUcx_JAP Korean Beef and Rice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/89/91/nVENsq70QyiYuEKArIVS_4973_koreanbeef.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/538991/acmhkVldRsm0rrhsQYWA_Korean Beef and Rice.jpg"] [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5", "1 - 1 1/2", "1/2 - 3/4", "1/3", "1", NA, "1", "4", "1", NA] [RecipeIngredientParts] ["lean ground beef", "garlic cloves", "brown sugar", "soy sauce", "fresh ginger", "pepper", "rice", "green onion", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1166.9 [FatContent] 21.6 [SaturatedFatContent] 7.7 [CholesterolContent] 110.6 [SodiumContent] 1466.9 [CarbohydrateContent] 186.8 [FiberContent] 3.8 [SugarContent] 27.9 [ProteinContent] 50.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat a large frying pan over medium heat. Brown ground beef with garlic and ginger in the sesame oil. Keep pan medium heat so sesame oil doesn't burn. Once cooked through, spoon out fat from pan.", "Add brown sugar, soy sauce, salt and pepper flakes to the beef mixture. Simmer for a few of minutes to blend the flavours. This is when I'll set the table and make some quick veggies (Asian cucumber salad, sesame carrots, slaw].", "Serve beef over rice and top with green onion and toasted sesame seeds." ]
[Name] Blueberry Cobbler Crumb Cake [AuthorId] 21045 [AuthorName] LiRoper [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-06-30T21:12:00Z [Description] This recipe came around when I was craving blueberry cobbler and cinnamon crumb cake. I prefer to eat it the next day after everything has had time to set, but my husband prefers it fresh ooey gooey and soft. Either way it is good as a side to coffee for an early morning tailgate or tea and biscuits in the garden. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "7", "1", "3 1/2", "1", "1/2", "4", "2", "8", "3", "1"] [RecipeIngredientParts] ["brown sugar", "cinnamon", "butter", "instant vanilla pudding", "milk", "butter", "eggs", "fresh blueberries", "cream cheese", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 15.6 [SaturatedFatContent] 9.2 [CholesterolContent] 82.5 [SodiumContent] 231.5 [CarbohydrateContent] 34.8 [FiberContent] 0.5 [SugarContent] 32.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 18 Slices [RecipeInstructions] Preheat Oven to 350. Brown Sugar Crumble Topping: Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge. Cake: Stir the cake mix and instant pudding together and set to the side. Separate 3 egg whites and 3 egg yolks into two bowls. Cream the butter and egg yolks together. Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter. In a separte bowl whip the egg whites until you see peaks. Gently fold whipped egg whites in with the cake batter until blended. Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture. Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray. Gently spread the blueberry batter evenly in pan. In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together. Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together. Crumble the Brown Sugar topping on top of the batter. Bake 350 degree oven for 60 minutes. Test center with toothpick. Let cool to set ingredients. Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
[Name] Cho Ganjang (Sour Soy Sauce) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-06-30T21:24:00Z [Description] I love this stuff with my dumplings and Korean pancakes so I had to find the recipe. Who knew it was this easy? Enjoy! [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/538993/1qyPqekeQzn8t3x8M3jA_20190711_111237.jpg" [RecipeCategory] Sauces [Keywords] ["Korean", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3 -5"] [RecipeIngredientParts] ["soy sauce", "rice vinegar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 684.8 [FatContent] 6.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 9085.1 [CarbohydrateContent] 193.3 [FiberContent] 9.3 [SugarContent] 70.1 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 1/3 CUP [RecipeInstructions] Mix all together. Enjoy!
[Name] Ginger and Sesame Cho Ganjang (Sour Soy Sauce) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2019-06-30T21:31:00Z [Description] A couple of ingredients added to the base Cho Ganjang (recipe #538993) makes for a new sauce. Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Korean", "Asian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "5 -7", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["soy sauce", "rice vinegar", "fresh lemon juice", "sesame seeds", "fresh ginger", "sugar", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.6 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 6034.1 [CarbohydrateContent] 8.1 [FiberContent] 1.6 [SugarContent] 1.9 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Mix all ingredients in bowl. Enjoy!
[Name] Korean Fried Chicken [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-06-30T21:32:00Z [Description] Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "5", "1", "3", "3", "1 1/2", "1", "1", "2/3", "1", "16"] [RecipeIngredientParts] ["canola oil", "garlic cloves", "ginger", "soy sauce", "rice vinegar", "honey", "flour", "cornstarch", "chicken wings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.6 [FatContent] 8.7 [SaturatedFatContent] 2.3 [CholesterolContent] 37.7 [SodiumContent] 224.7 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 16 Wings [RecipeInstructions] ["1.\tPour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350°.", "Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.", "2.\tWhisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss.", "Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.", "Return oil to 350°. Fry chicken until crisp, 6–8 minutes more. Drain again.", "Toss chicken in sauce." ]
[Name] Korean Scallion Pancakes (Pajeon) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2019-06-30T21:46:00Z [Description] These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "2", "1/2", "2", "2", "1", "1 1/2", "2", "2", "1", "2", "2", "3", "1", NA, "4 1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch", "baking powder", "sugar", "kosher salt", "fresh ground black pepper", "soy sauce", "fresh garlic", "scallions", "canola oil", "soy sauce", "mirin", "mirin", "rice vinegar", "rice vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.3 [FatContent] 38.8 [SaturatedFatContent] 4.2 [CholesterolContent] 61.5 [SodiumContent] 1654.1 [CarbohydrateContent] 52.1 [FiberContent] 3.9 [SugarContent] 4.0 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make the pancakes: In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend. In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate]. Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside. Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1/4 cup at a time, and mix well. Line a baking sheet with paper towels, and set it next to the stove. In a 10-inch nonstick skillet, heat 1/2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through]. Lower the heat to medium and cook until the bottom of the pancake has set, 2–3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2–3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3–4 minutes. Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil. Place the pan back over high heat, and add 2–3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°] oven. Cut each pancake into pieces and serve with the dipping sauce on the side.
[Name] Su Jung Kwa (Rye-Spiked Cinnamon Tea) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 2019-06-30T22:00:00Z [Description] Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that's commonly served as an after-dinner drink or dessert. Date jujubes, also known as red dates, Chinese dates, or Korean dates, are commonly used in Korean cuisine for their natural sweetness and purported medicinal properties. Both jujubes and dried persimmons can be found online and in most Korean and Chinese grocery stores. Cooking time does not include 2 hr steeping time. the yield is for the cocktail part of the recipe , the tea will make 4 -6 [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1/4", "1/4", "1 1/2", "3", "1/4", "2", NA] [RecipeIngredientParts] ["ginger", "cinnamon stick", "dried dates", "sugar", "pine nuts", "tea", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.6 [FatContent] 6.3 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 34.1 [CarbohydrateContent] 143.0 [FiberContent] 17.2 [SugarContent] 63.0 [ProteinContent] 10.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make the tea: In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use. Make the cocktail: Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice. Garnish with an orange twist, if you like.
[Name] Southwestern Green Chile Stew [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-06-30T22:34:00Z [Description] Delicious vegan stew from Jayme Heimbuch at Mother Nature Network; you won't miss the meat at all, and all the green chilies gives it a lovely tartness. Serve with lime quarters on the table for squeezing and, if you like, a sprinkling of your favorite (vegan?) cheese. [Images] character(0) [RecipeCategory] Beans [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3", "1", "3", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "red bell pepper", "tomatoes", "new potatoes", "pinto beans", "kidney beans", "mild green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 6.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 894.1 [CarbohydrateContent] 71.6 [FiberContent] 19.1 [SugarContent] 8.6 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tIn a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened. 2.\tAdd the red bell pepper and tomato and cook until softened. 3.\tCut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes. 4.\tAdd in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables. 5.\tBring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.
[Name] Spicy Korean Clam Soup [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-06-30T23:16:00Z [Description] A simple, light soup not short on heat or spice. It's traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced chiles. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["littleneck clams", "garlic clove", "anaheim chili", "kosher salt", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 791.8 [FatContent] 8.8 [SaturatedFatContent] 1.7 [CholesterolContent] 272.4 [SodiumContent] 5459.2 [CarbohydrateContent] 34.9 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 133.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] cook. cook. cook.