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[Name] NOLa BBQ Shrimp [AuthorId] 401420 [AuthorName] K-Jon Chef [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-07-01T12:17:00Z [Description] Make and share this NOLa BBQ Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/4", "2", "1", "1", "2", "2", "1", "1", "1/4", "1/4", "12", "1", "1", "3", "3"] [RecipeIngredientParts] ["butter", "extra virgin olive oil", "Worcestershire sauce", "fresh garlic", "bay leaves", "cayenne pepper", "onion powder", "dried oregano", "fresh ground black pepper", "dried thyme", "liquid smoke", "fresh lemon juice", "beer", "lemon", "lemon", "shrimp", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1202.9 [FatContent] 100.2 [SaturatedFatContent] 48.0 [CholesterolContent] 611.7 [SodiumContent] 2881.5 [CarbohydrateContent] 24.5 [FiberContent] 3.1 [SugarContent] 5.4 [ProteinContent] 49.3 [RecipeServings] 4.0 [RecipeYield] 3 1/2 Pounds [RecipeInstructions] ["1. Preheat oven to 400 degrees.", "2. Combine all ingredients except shrimp, in a large oven proof skillet (preferably cast iron].", "3. Heat on low heat until butter is melted, add all liquid and dry ingredients.", "4. Simmer about 10 minutes.", "5. Taste, add salt & pepper if needed.", "6. Add Shrimp to liquid.", "7. Place sliced lemon atop the shrimp.", "8. Bake 20 minutes, tossing the shrimp every 5 minutes.", "9. Serve in a bowl, garnish with scallions, lemon wedges and dont forget French bread for dipping!" ]
[Name] 3 Seafood Lasagna [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2019-07-02T00:05:00Z [Description] Make and share this 3 Seafood Lasagna 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/HnRxm4ZSQfOjt0FE9FGy_IMG_0523.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "2", "2", "1", "32", "1", "1", "1", "20", "1", NA, NA, "6"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "alfredo sauce", "medium shrimp", "bay scallop", "ricotta cheese", "egg", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.3 [FatContent] 14.0 [SaturatedFatContent] 6.4 [CholesterolContent] 140.0 [SodiumContent] 979.0 [CarbohydrateContent] 51.7 [FiberContent] 2.5 [SugarContent] 6.0 [ProteinContent] 32.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. Bring a large pot of water to a boil; add pasta and cook it for 8 minutes; drain. Heat the oil in large pan over medium heat and saute garlic and mushrooms until tender. Add Alfredo sauce, shrimp, scallops and crabmeat and simmer for 8 minutes. Adjust seasoning with salt and pepper. In a bowl, combine the ricotta cheese, egg, pepper, and salt (to taste]. In a 13 x 9 inch pan, spray with nonstick cooking spray, then lay the noodles across the bottom of the pan, then spread the ricotta mixture, then the Alfredo mixture and top with shredded cheese. Repeat this process until the ingredients are gone. (I got 3 layers and pan was quite full]. Place baking pan on a sheet pan, to catch any spills. Bake, uncovered, for 45 minutes. Cover with foil and bake 10-15 minutes more.
[Name] TEX•MEX POTATOES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-07-02T14:37:00Z [Description] This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9q5Hpqb1Tvf7I1y4Nnhw_Tex-Mex-Potatoes-5_Fotor-1024x768.jpg" [RecipeCategory] Potato [Keywords] ["Peppers", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1", "1 1/2", "1 1/2", "1 1/2", "3", "1", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["baby potatoes", "coarse sea salt", "red onions", "garlic cloves", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 708.5 [FatContent] 9.7 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 845.1 [CarbohydrateContent] 143.5 [FiberContent] 22.7 [SugarContent] 14.7 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.", "Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings." ]
[Name] TEX•MEX POTATOES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-07-02T14:41:00Z [Description] This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Gzz20LyQtSsratsYyy30_Tex-Mex-Potatoes-5_Fotor-1024x768.jpg" [RecipeCategory] Potato [Keywords] ["Peppers", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1", "1 1/2", "1 1/2", "1 1/2", "3", "1", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["baby potatoes", "coarse sea salt", "red onions", "garlic cloves", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 708.5 [FatContent] 9.7 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 845.1 [CarbohydrateContent] 143.5 [FiberContent] 22.7 [SugarContent] 14.7 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.", "Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings." ]
[Name] Strawberry Shortcake Mimosas [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-02T18:01:00Z [Description] Summers screams for strawberries and cool mimosas are always welcome. Try this delious combination and it's sure to please [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/04/kBuZx8vmQQWntqaB5lT8_Strawberry Shortcake Mimosa.JPG" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "2/3", "10", "24", NA] [RecipeIngredientParts] ["strawberries", "strawberry ice cream", "vanilla vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.1 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 6.4 [SodiumContent] 23.0 [CarbohydrateContent] 13.0 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Run a sliced strawberry around the rim of Champagne flutes. Dip each rim in Nilla crumbs. Into each flute, drop 1 tablespoon strawberry ice cream, then add 1 ounce vodka and top with Prosecco. Top with whipped cream, a sprinkle of Nilla crumbs, and a strawberry for garnish. Serve.
[Name] Greek Chicken Souvlaki [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-07-03T05:08:00Z [Description] From “ A Spicy Perspective” online recipe conversation.  What a delicious way to use some of those lemons weighing down the tree! It was a big hit with my writing group’s hungry Board members! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1419314/nEvhOLHeRI6vcy0wcoM5_7EDA8A76-00E2-4A8A-A7AC-F173E1199BA1.jpeg" [RecipeCategory] Summer [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "3", "3", "2", "1/4", "1/4", NA, "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "lemons", "olive oil", "garlic cloves", "oregano", "salt", "pepper", "crushed red pepper flakes", "cucumber", "lemon", "lemon juice", "olive oil", "garlic clove", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.3 [FatContent] 27.8 [SaturatedFatContent] 6.3 [CholesterolContent] 116.2 [SodiumContent] 232.8 [CarbohydrateContent] 6.3 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 38.7 [RecipeServings] 5.0 [RecipeYield] 10 Skewers [RecipeInstructions] Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes. Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes. Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve. Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill. Break open one chicken chunk to test for doneness. Serve the chicken and the tzatziki sauce for dipping.
[Name] ITALIAN BURGERS With TOMATO SLAW [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-04T13:00:00Z [Description] These are so tasty! With great ingredients mixed together, the flavor is amazing, making these quite unique! VIDEO https://www.youtube.com/watch?v=hfB2TnNqXaA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/yTG3a3yfQV6ptDjrbcIa_Italian-Burgers-6_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "2", "1", "1/4", "1/4", "8", "4", "1", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["lean ground beef", "ground sausage", "panko breadcrumbs", "red onion", "garlic cloves", "sea salt", "black pepper", "provolone cheese", "roma tomato", "basil", "extra virgin olive oil", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 845.5 [FatContent] 54.5 [SaturatedFatContent] 22.7 [CholesterolContent] 173.6 [SodiumContent] 1868.2 [CarbohydrateContent] 30.6 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 55.4 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours. Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside. Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty. Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
[Name] ITALIAN BURGERS With TOMATO SLAW [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-04T13:05:00Z [Description] These are so tasty! With great ingredients mixed together, the flavor is amazing, making these quite unique! VIDEO https://www.youtube.com/watch?v=hfB2TnNqXaA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3quZzUnzR4muIlls1I7L_Italian-Burgers-6_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "2", "1", "1/4", "1/4", "8", "4", "1", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["lean ground beef", "ground sausage", "panko breadcrumbs", "red onion", "garlic cloves", "sea salt", "black pepper", "provolone cheese", "roma tomato", "basil", "extra virgin olive oil", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 845.5 [FatContent] 54.5 [SaturatedFatContent] 22.7 [CholesterolContent] 173.6 [SodiumContent] 1868.2 [CarbohydrateContent] 30.6 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 55.4 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours. Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside. Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty. Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
[Name] Coney Island Burgers–Copycat [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-07-05T16:53:00Z [Description] This is the closest I could get to my beloved hometown burger shop, Coney Island. You slather this sauce on thin patties and top with American cheese and onions. And that's it! So good! They also put it on hotdogs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/08/9qKtiq4YQ1K1sw7rLjJH__MG_2690_zpsff99ceda.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/9snbk4I1THasm1A9lIvN__MG_2688_zpsbeda6d20.jpg"] [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/2", "3", "1", "1", "1", "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["tomato paste", "water", "mustard", "sugar", "salt", "pepper", "chili powder", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 424.8 [CarbohydrateContent] 4.4 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix this well and set aside. Allow to sit for a few hours for flavors to develop. Use to make hamburgers and hot dogs.
[Name] Moist 'n' Creamy Coconut Cake [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-07-06T01:47:00Z [Description] White or yellow cake soaked in coconut syrup and topped with coconut-flecked whipped topping. I like to substitute stabilized whipped cream instead of Cool Whip, for better flavor. My husband's favorite! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "7", "8"] [RecipeIngredientParts] ["milk", "sugar", "sweetened flaked coconut", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.7 [FatContent] 11.8 [SaturatedFatContent] 10.0 [CholesterolContent] 4.3 [SodiumContent] 63.1 [CarbohydrateContent] 22.0 [FiberContent] 0.7 [SugarContent] 19.8 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] 1 sheet cake [RecipeInstructions] Bake a 9\" X 13\" white or yellow cake from a mix or homemade. After cake has cooled about 15 minutes, poke holes down through cake with utility fork. While cake is cooling, make syrup. Combine milk, sugar, and 1/2 cup of the coconut in a saucepan. Bring to a boil, reduce heat, and simmer 1 minute. While hot, carefully spoon coconut syrup evenly over warm cake, allowing it to soak down through the holes. Cool cake completely before frosting. Fold 1/2 cup coconut into the Cool Whip or stabilized whipped cream. Spread over cooled cake. Sprinkle remaining coconut over surface of whipped cream. Refrigerate leftovers.
[Name] Key West Flank Steak [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-07-06T02:18:00Z [Description] 1 large red onion, sliced 1 cup minced fresh cilantro 1/4 cup white wine vinegar 1/4 cup Key lime juice 3 tablespoons extra virgin olive oil, divided [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/10/xkdpoqRS2OUMtbVPeqgg_66668655_10156592242566886_4964694152194293760_n.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "3", "6", "1", "1", "1/8"] [RecipeIngredientParts] ["red onion", "fresh cilantro", "white wine vinegar", "key lime juice", "extra virgin olive oil", "key limes", "beef flank steak", "kosher salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.0 [FatContent] 19.4 [SaturatedFatContent] 5.2 [CholesterolContent] 78.4 [SodiumContent] 638.5 [CarbohydrateContent] 15.6 [FiberContent] 3.6 [SugarContent] 3.6 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.", "Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.", "Grill steak, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°], 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain." ]
[Name] CHOCOLATE PEANUT BUTTER ICE CREAM [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-07-06T12:46:00Z [Description] When it's hot outside (even when it's not) what better than a cold treat! Enjoy this homemade ice cream anytime... VIDEO https://www.youtube.com/watch?v=qDVS11GHSKQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/YjzgmPQXR4qG4Ikyrmst_chocolate-peanut-butter-ice-cream-2-1024x765.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1/8", "3/4", "1/8", "1", "1/4"] [RecipeIngredientParts] ["heavy cream", "milk", "granulated sugar", "cocoa powder", "sea salt", "peanut butter", "pure vanilla extract", "bittersweet chocolate", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1524.5 [FatContent] 127.6 [SaturatedFatContent] 54.0 [CholesterolContent] 253.1 [SodiumContent] 688.8 [CarbohydrateContent] 81.8 [FiberContent] 8.9 [SugarContent] 59.7 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] In a medium saucepan over medium high-heat, combine cream, milk, sugar cocoa powder and salt. Whisk mixture until it starts to simmer. Remove from heat and whisk in peanut butter until well combined. Add vanilla extract. Transfer to the refrigerator until completely chilled. When chilled, freeze the mixture according to the manufacturer’s instruction. 5 minutes after churning, add chocolate. Add walnuts at the end.
[Name] CHOCOLATE PEANUT BUTTER ICE CREAM [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-07-06T12:49:00Z [Description] When it's hot outside (even when it's not) what better than a cold treat! Enjoy this homemade ice cream anytime... VIDEO https://www.youtube.com/watch?v=qDVS11GHSKQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/68gMd0ukShaDadl4E405_chocolate-peanut-butter-ice-cream-2-1024x765.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1/8", "3/4", "1/8", "1", "1/4"] [RecipeIngredientParts] ["heavy cream", "milk", "granulated sugar", "cocoa powder", "sea salt", "peanut butter", "pure vanilla extract", "bittersweet chocolate", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1524.5 [FatContent] 127.6 [SaturatedFatContent] 54.0 [CholesterolContent] 253.1 [SodiumContent] 688.8 [CarbohydrateContent] 81.8 [FiberContent] 8.9 [SugarContent] 59.7 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] In a medium saucepan over medium high-heat, combine cream, milk, sugar cocoa powder and salt. Whisk mixture until it starts to simmer. Remove from heat and whisk in peanut butter until well combined. Add vanilla extract. Transfer to the refrigerator until completely chilled. When chilled, freeze the mixture according to the manufacturer’s instruction. 5 minutes after churning, add chocolate. Add walnuts at the end.
[Name] Blender Lemon Pie [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-07-06T17:08:00Z [Description] Easy and deliciously lemony. I got this receipt originally off Facebook but made some tweaks and it turned out to be the best lemon pie I've made. I'm not a big fan of meringue so this works perfectly for me. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/2", "2", "1 1/4", "3", "3", "1", "1", NA, NA] [RecipeIngredientParts] ["eggs", "butter", "sugar", "flour", "cornstarch", "vanilla extract", "powdered sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.2 [FatContent] 28.6 [SaturatedFatContent] 13.2 [CholesterolContent] 164.7 [SodiumContent] 339.3 [CarbohydrateContent] 63.4 [FiberContent] 1.3 [SugarContent] 42.3 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Place eggs, butter, lemon juice, sugar mixture and vanilla extract in blender and pulse until smooth. Pour into frozen pie shell and bake for 40-45 minutes or until set. I always put my pie on a cookie sheet to bake. Remove from oven and let cool completely. Dust with powdered sugar.
[Name] Zesty Slow Cooker Mac and Cheese [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2019-07-06T22:09:00Z [Description] Make and share this Zesty Slow Cooker Mac and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/tV8iqmRS5G78vO167LV9_IMG_0545.JPG" [RecipeCategory] Macaroni And Cheese [Keywords] ["One Dish Meal", "Cheese", "High In...", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["macaroni", "Velveeta cheese", "monterey jack pepper cheese", "onion", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.5 [FatContent] 18.7 [SaturatedFatContent] 11.7 [CholesterolContent] 58.4 [SodiumContent] 1080.8 [CarbohydrateContent] 38.2 [FiberContent] 2.0 [SugarContent] 5.3 [ProteinContent] 18.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place macaroni and cheeses into a lightly greased slow cooker. Stir in soup until coated well; add onion and salsa, if using. Cover and cook on LOW for 5-6 hours or on HIGH for 2 hours; stir every hour.
[Name] Red, White and Blue Ice Cream Cake With Whipped Cream Frosting [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT18M [PrepTime] PT25M [TotalTime] PT43M [DatePublished] 2019-07-07T21:19:00Z [Description] Such a pretty cake and so easy to make. Everyone raved about it, but as a warning when making, be sure to take the cake out of the freezer at least a half hour before trying to cut and freeze as the cake layer freezes HARD!! Prep time does not include time to soften ice cream. When it came to frosting, I was worried about having enough for decorating so doubled the frosting amount and while I had a lot left over, don't think it would have been enough for frosting and decorating without it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/15/XpyfgaBaTZ61mFlnDpXw_Red white n blue Ice Cream Cake2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/3faYoZkFQyKh40FvzcXb_Red%20White%20n%20Blue%20Ice%20Cream%20Cake.JPG"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "1", "2", "3/4", "1 1/4", "1/4", "1", NA, "1 1/2", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salted butter", "sugar", "sour cream", "vanilla extract", "all-purpose flour", "baking powder", "milk", "water", "vanilla ice cream", "plain gelatin", "cold water", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.7 [FatContent] 16.8 [SaturatedFatContent] 10.4 [CholesterolContent] 59.6 [SodiumContent] 127.0 [CarbohydrateContent] 27.2 [FiberContent] 0.6 [SugarContent] 20.0 [ProteinContent] 3.9 [RecipeServings] 14.0 [RecipeYield] 1 8" Cake [RecipeInstructions] CAKE: reheat oven to 350°F (176°C]. Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming. Add the sour cream and vanilla extract and mix until well incorporated. Add the egg whites and mix until well combined. Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined. Add the milk and water and mix until well combined. Add the remaining dry ingredients and mix until well combined. Spread the cake batter evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool. When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans. Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans. Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half. Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely. Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color. Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm. Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer. Remove the red layer from it’s pan and set on top of the white ice cream layer. Place cake back in the freezer. STABILIZED WHIPPED CREAM FROSTING: Add gelatin to cold water in a bowl. Set this over a saucepan with boiling water until the gelatin is clear. Cool to room temperature. Meanwhile whip the cream until it is medium thick. With the mixer still on, pour gelatin into the center of the cream. Continue to whip. Add the powdered sugar and vanilla extract. Continue whipping until cream is in soft peaks. At this point you can add food coloring, keeping half white and half red.
[Name] Foil Wrapped Fish With Lemon and Tarragon [AuthorId] 2849190 [AuthorName] DrBuzzetta [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-07-08T00:41:00Z [Description] I needed an easy recipe to cook on the grill during an excruciating kitchen remodel (18 months without a kitchen). I couldn’t find exactly what I was looking for, so I created this recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/16/bJakd7sTRg63uhEBnGoB_BD4C30A1-AF43-43C5-A7B0-809B965CAFE6.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/16/pWsnxCoCSLapthZPpK47_0477F241-5056-4C66-B0B0-D4D0A5BD1A65.jpeg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/2", "2", "4", "1", "1"] [RecipeIngredientParts] ["cod", "lemon", "tarragon", "chives", "garlic", "butter", "extra virgin olive oil", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.3 [FatContent] 28.0 [SaturatedFatContent] 7.8 [CholesterolContent] 150.3 [SodiumContent] 285.0 [CarbohydrateContent] 3.9 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 54.9 [RecipeServings] nan [RecipeYield] 2 Pounds [RecipeInstructions] Place individual fillets on a large piece of aluminum foil. In a small bowl, combine 2 tablespoons butter and 1-2 tablespoons extra virgin olive oil and garlic, and heat bowl until melted. Spread butter and oil mixture evenly over each fillet. Distribute the sprigs of tarragon evenly over each fillet. (I had two fillets, so I put about 2-3 sprigs on each.]. Sprinkle chopped chives over each fillet. Slice lemon into enough slices to cover each fillet. (I had 2.5 slices on each of my two fillets.]. Grind fresh black pepper and pink Himalayen salt over each fillet to taste. Drizzle a little more extra virgin olive oil over each fillet. Seal foil around fillets as airtight as possible. Grill or bake at 400°F (High Grill] for about 10-12 minutes depending on thickness (about 10 minutes per inch]. Serve with rice.
[Name] Apple Rye Dressing [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2019-07-08T10:39:00Z [Description] Make and share this Apple Rye Dressing 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/siLpd0pxTA6xirltWj4r_IMG_0546.JPG" [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "16", "1/2", "2", "3", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["bulk pork sausage", "celery ribs", "onion", "butter", "seasoning salt", "tart apples", "walnuts", "raisins", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.1 [FatContent] 23.3 [SaturatedFatContent] 8.6 [CholesterolContent] 55.9 [SodiumContent] 360.7 [CarbohydrateContent] 37.5 [FiberContent] 4.5 [SugarContent] 14.9 [ProteinContent] 15.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; set aside.", "In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300 degrees for 10-15 minutes or until lightly toasted.", "In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine; adjust seasoning with salt and pepper.", "Transfer to a greased 13x9-in. baking dish (will be very full]; Cover and bake at 350 degrees for 50 minutes, uncover and bake 5-10 more minutes, until bread lightly browned." ]
[Name] Asian Shrimp and Cabbage Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-07-08T14:35:00Z [Description] Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1", "1", "1", "1", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["medium shrimp", "olive oil", "fish sauce", "lime", "light brown sugar", "Thai red curry paste", "shallot", "green cabbage", "carrots", "kirby cucumbers", "unsalted dry roasted peanuts", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.0 [FatContent] 29.2 [SaturatedFatContent] 4.0 [CholesterolContent] 143.2 [SodiumContent] 1219.8 [CarbohydrateContent] 26.5 [FiberContent] 7.1 [SugarContent] 9.5 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.", "Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges." ]
[Name] Balsamic Fig Jam [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2019-07-08T15:27:00Z [Description] This luxurious Balsamic Fig Jam improves breakfast spreads, increases the appeal of baked goods, and creates unforgettable savory bites. It makes for a unique gift, too!
[Name] Db Bistro Moderne's Show Thyme [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-08T20:20:00Z [Description] Mixologist Josh Macgregor took inspiration from the bright lights and magic of Broadway to create the sweet and delicious Show Thyme cocktail. Located on 44th Street, just steps from some of Broadway’s most popular shows, db Bistro Moderne is the perfect place to be this summer for a pre or post-show drink! Our favorite French bistro wanted to give you the opportunity to make the Show Thyme cocktail at home, so if you are unable to make it to New York, just use this recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/ZWXtwgTl2oxxmLIzRIfw_Show%20Thyme_db%20Bistro%20Moderne_Spring%202019_Credit%20db%20Bistro%20Moderne%20(1).JPG" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["lime juice", "grapefruit juice", "honey syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] All ingredients are combined and shaken. Served up in a coupe and garnished with two half wheels of grapefruit.
[Name] Guacamole (Actually Authentic) [AuthorId] 2002485230 [AuthorName] Ryan F. [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-07-08T20:52:00Z [Description] Make and share this Guacamole (Actually Authentic) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["avocados", "roma tomato", "cilantro", "garlic powder", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.4 [FatContent] 29.5 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 16.0 [CarbohydrateContent] 20.6 [FiberContent] 14.0 [SugarContent] 2.7 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove avocados from peels and smash thoroughly in mixing bowl. Dice onion and tomato (and tomatillo/Serrano if using]. Finely chop cilantro. Add remaining ingredients to mixing bowl then add garlic powder. add lime juice. add salt and pepper to taste. Mix thoroughly.
[Name] Dak Bokkeumtang for the Instant Pot [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-07-08T20:52:00Z [Description] Make and share this Dak Bokkeumtang for the Instant Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "10 -12", "2", "3", "3", "2", "1/2", "2", "4", "1", "1", NA, "1/4", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "potatoes", "onion", "green onions", "sugar", "rice wine", "soy sauce", "garlic", "ginger", "black pepper", "chicken broth", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.5 [FatContent] 47.5 [SaturatedFatContent] 12.8 [CholesterolContent] 238.8 [SodiumContent] 1298.2 [CarbohydrateContent] 35.8 [FiberContent] 4.3 [SugarContent] 13.3 [ProteinContent] 54.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Combine sauce ingredients (pepper flakes through chicken broth]. Cut chicken into smaller pieces so all the items in the stew are similar sizes. Set Instant Pot to saute and add 1-2 T vegetable oil. Sear chicken in batches. Add chicken, potatoes, carrots, and onions to pot. Pour sauce over and mix to coat. Set instant pot for 10 minutes on high pressure. Quick release when done. Add sliced green onions, sesame oil, and sesame seeds.
[Name] Instant Pot Jjim-Dak [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-07-09T14:53:00Z [Description] Make and share this Instant Pot Jjim-Dak recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "4", "4", "1", "2", "1", "1", "1", "1/2", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["skinless chicken thighs", "carrots", "white potatoes", "shiitake mushrooms", "minced garlic cloves", "yellow onion", "green onions", "sesame seeds", "soy sauce", "brown sugar", "oyster sauce", "rice wine", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.2 [FatContent] 17.5 [SaturatedFatContent] 4.1 [CholesterolContent] 290.3 [SodiumContent] 2743.3 [CarbohydrateContent] 39.9 [FiberContent] 4.2 [SugarContent] 11.9 [ProteinContent] 75.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Prepare sauce (soy sauce through ginger]. Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken. Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off. Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless]. Soak the noodles. Quick release. Remove meat and veggies to serving dish. Turn on Saute and add noodles. Boil 2 minutes. Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.
[Name] Musaechae (Spicy Radish) [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2019-07-09T14:53:00Z [Description] Make and share this Musaechae (Spicy Radish) recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1/2", "1/4", NA, "2", "2"] [RecipeIngredientParts] ["green onions", "kosher salt", "sugar", "red pepper flakes", "fish sauce", "garlic", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.3 [FatContent] 36.8 [SaturatedFatContent] 6.8 [CholesterolContent] 0.0 [SodiumContent] 2639.6 [CarbohydrateContent] 120.6 [FiberContent] 55.4 [SugarContent] 24.9 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] 1 Dish [RecipeInstructions] Cut the Korean radish into matchsticks. Sprinkle salt all over the radish (about 2 tablespoons] and mix well. Set aside for about 30 minutes. Drain off the excess water that collects after the pickling process. Add the above ingredients (chopped green onions, red pepper flakes, fish sauce, sugar, sesame oil, minced garlic, sesame seeds] and mix everything well.
[Name] Ssambap (Lettuce Wraps) [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2019-07-09T14:54:00Z [Description] Make and share this Ssambap (Lettuce Wraps) recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "4", "2", "2", "2", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "green onion", "garlic cloves", "ginger", "Asian pears", "white rice", "butter lettuce", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.8 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1011.2 [CarbohydrateContent] 28.8 [FiberContent] 1.3 [SugarContent] 7.3 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, ginger, pear and Sriracha, if using. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade. In a large saucepan cook rice according to package instructions; set aside. Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side. To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.
[Name] Korean Cabbage Salad [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-07-09T14:55:00Z [Description] Fresh cabbage salad. You can use Chinese sesame paste (not tahini) instead of grinding your own seeds. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "3", "1/2", "4", "3"] [RecipeIngredientParts] ["cabbage", "radishes", "toasted sesame seeds", "white sugar", "rice vinegar", "fine sea salt", "water", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 303.2 [CarbohydrateContent] 8.3 [FiberContent] 2.5 [SugarContent] 5.0 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Slice the cabbage very thin. Rinse and soak it in cold water for 2 to 3 minutes Drain the water and let air dry. Wash, trim, and thinly slice radishes. Grind sesame seeds in mortar and pestle or use chinese sesame paste. Mix all dressing ingredients. Mix cabbage, radish, and dressing to serve.
[Name] Gluten Free Classic Waffle [AuthorId] 2000966346 [AuthorName] taekat [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-07-09T14:55:00Z [Description] This recipe is for the classic waffle - meaning it is not as puffy as the belgian waffle. Think the frozen waffles that can be toasted but way better! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2 2/3", "2/3", "1/3", "1/3", "1 1/3", "4 -6", "1", "2", "3/4", "4 -6", "3 1/2"] [RecipeIngredientParts] ["potato starch", "corn", "potato starch", "tapioca starch", "xanthan gum", "sugar", "kosher salt", "baking powder", "butter", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.5 [FatContent] 32.6 [SaturatedFatContent] 19.2 [CholesterolContent] 204.9 [SodiumContent] 1080.3 [CarbohydrateContent] 89.2 [FiberContent] 2.9 [SugarContent] 9.6 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 10-12 1/2 cup waffles [RecipeInstructions] Seperate the yolk and the whites if you are going for a nice extra fluffy waffle. Note that will only work if you cook right away. Once it's stored in the fridge it will settle. Mix sugar, egg yolks (or whole egg], salt, butter, baking powder and milk. Add 75% of the flour and mix. Whip egg whites and add to the mix with remainder of flour. \"Fold\" the batter or stir slowly pulling from the bottom to the top until mixed evenly.
[Name] Cajun Butter Garlic Steak Bites [AuthorId] 2002312797 [AuthorName] givemiamore [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-09T14:55:00Z [Description] From "Cafe Delites", I absolutely love using this recipe! The amount of Cajun seasoning I used (about 1/8 cup) was the perfect amount of flavor for my family, because I already had Cajun seasoning, and I was making multiple dishes at once, I didn't home make the seasoning--making this recipe even simpler and easier to cook! Delicious and tender steak bites! Love the garlic and butter that creates a delicious sauce with the drippings of the meat. https://cafedelites.com/cajun-butter-steak-bites/ [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Cajun", "Very Low Carbs", "High Protein", "High In...", "Spicy", "Savory", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["23", "1 -2", "1/4", "4", "1", "1 1/2", "1 1/2", "1", "1", "3/4", "1/2", "1/2", "1/2 - 3/4", "1/4"] [RecipeIngredientParts] ["canola oil", "butter", "garlic cloves", "mild paprika", "salt", "garlic powder", "onion powder", "chili powder", "dried thyme", "dried oregano", "brown sugar", "cayenne pepper", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.8 [FatContent] 25.0 [SaturatedFatContent] 11.3 [CholesterolContent] 159.5 [SodiumContent] 1087.3 [CarbohydrateContent] 4.6 [FiberContent] 1.3 [SugarContent] 0.9 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] **This is Homemade Cajun Seasoning mix. Feel free to use your own recipe or store bought, we just use about 2-3 Tbsp of seasoning. Use more for more spice. Combine cajun seasoning in mixing bowl. Add the steak bites and toss to evenly coat. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites in batches for 2-3 minutes each side (about 3-4 for more well-done bites] until edges are crispy and browned, adding extra oil as needed. Remove from pan (I use tongs to place them on a cutting board/bowl--this will also allow the meat to cool a bit, soaking in its juices!]. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds], while scraping up any browned bits from the pan. Take the pan off heat. Throw the steak bites back in and toss through the garlic butter to evenly coat. Serve warm. I served this to my family with Rhodes rolls, mashed potatoes/gravy, and \"Mamas Kitchen Hope\" 24K Carrot recipe. Very easy recipes that you can make into a wonderful meal!
[Name] Fish Tacos [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2019-07-09T14:56:00Z [Description] Make and share this Fish Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1/4", "1/2", "2", NA, NA, "1", "1/2", "1 1/2", "1/2", "1/4", NA, "1", "12", "2", "1"] [RecipeIngredientParts] ["roma tomatoes", "red onion", "garlic clove", "cilantro", "mayonnaise", "sour cream", "limes", "kosher salt", "fresh ground black pepper", "chipotle pepper", "flour", "chili powder", "milk", "butter", "corn tortillas", "green cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.4 [FatContent] 26.3 [SaturatedFatContent] 7.6 [CholesterolContent] 67.0 [SodiumContent] 155.0 [CarbohydrateContent] 56.2 [FiberContent] 8.1 [SugarContent] 5.4 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeno. In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle. In a medium bowl, mix together the flour, chili powder and 1.5 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it. Pour 1/4 cup of the peanut oil into a 12\" frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more, Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish. Meanwhile, lightly grease skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
[Name] Beef Enchilada Casserole [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-07-09T14:57:00Z [Description] This is a fairly quick, highly satisfying meal that can feed a large family or be used as delicious leftovers for a smaller one. Beef, cheese and veggies are layered between tortillas to create a delicious meal worthy of becoming a family favorite! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "9", "1", "5", "1"] [RecipeIngredientParts] ["ground beef", "salsa", "flour tortillas", "frozen spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.3 [FatContent] 36.0 [SaturatedFatContent] 17.9 [CholesterolContent] 121.0 [SodiumContent] 1345.4 [CarbohydrateContent] 23.3 [FiberContent] 3.7 [SugarContent] 5.6 [ProteinContent] 36.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°.", "In a large skillet, cook ground beef over medium heat until no longer pink; drain.", "Stir in enchilada sauce and salsa; set aside.", "Place one tortilla in the middle of a greased 13x9-in. baking dish. Using a knife or kitchen scissors, trim one side off 2 other tortillas so that they fit on the edges of the baking dish without sticking up. Place them, slightly overlapping, on top of the tortilla in the center. Take the tortilla trimmings and place them in the corners.", "Cover the tortillas with one-third of the meat mixture; top with half of the bag of frozen spinach and half of the can of olive slices; sprinkle with 1/3 of the cheese.", "Repeat layers of tortillas, meat, spinach, olives, and cheese one more time.", "Place a third layer of tortillas down followed by the last third of meat mixture. Follow this with the last third of the cheese.", "Now that your casserole is built, bake uncovered for 25 minutes or until bubbly. Remove the casserole and let sit for 8 minutes before serving." ]
[Name] Savory Meat Rub [AuthorId] 1482020 [AuthorName] CSD Kitchen [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-07-09T14:57:00Z [Description] I wanted a tenderizing meat rub that didn't have sugar or chili powder in the ingredients. I couldn't find any, so I came up with this recipe. This rub tastes great on any meat especially turkey, ribs, and pork tenderloin. I've been told that it tastes like one of Famous Dave's meat seasonings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1482020/O1Jdjp3TSdCg1xb5sVWC_Capture.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["pepper", "salt", "garlic powder", "onion powder", "ground celery seed", "ground sage", "sweet paprika", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.5 [FatContent] 26.8 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 14142.7 [CarbohydrateContent] 80.3 [FiberContent] 22.4 [SugarContent] 2.5 [ProteinContent] 25.2 [RecipeServings] 1.0 [RecipeYield] 6 ounces [RecipeInstructions] Measure all ingredients into a small bowl. Blend well. (Use a pestle and mortar to get a more melded flavor.]. If using celery salt, omit the salt listed. Left over rub can be stored in a sealed container for up to a year.
[Name] Bruschetta Chicken [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-07-09T14:58:00Z [Description] This is the perfect summer chicken recipe using fresh picked summer tomatoes and basil. Bruschetta mixture can be made a couple of hours ahead. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1 -2", "2", "1/4", "5 -8", "1", "1/4", "1/4", "2 -3", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "dried basil", "garlic", "tomatoes", "onion", "basil leaves", "garlic", "salt", "ground black pepper", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.1 [FatContent] 18.2 [SaturatedFatContent] 3.5 [CholesterolContent] 79.9 [SodiumContent] 365.1 [CarbohydrateContent] 6.5 [FiberContent] 1.6 [SugarContent] 2.9 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bruschetta. stir together chopped tomatoes, onion, basil, chopped garlic, salt & pepper, and 2-3 tablespoons of extra virgion olive oil. Set aside until chicken is done. Chicken. Add olive oil to pan and preheat until oil is shimmering. Add chicken to pan, sprinkle with salt & pepper and dried basil. Cook until browned. - about 6 minute Shorter if yousing thin sliced breast. Turn chicken over to brown other side. Cook 2-3 minute Add garlic to pan and cook over medium heat for several min more until chicken is cooked through. Place chicken on serving platter and top with Bruschetta mixture. Add a sprinkle of freshly grated paremesan.
[Name] Thousand Island Dressing [AuthorId] 1802736161 [AuthorName] MauraGirl [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2019-07-09T14:58:00Z [Description] This is the recipe that came with the vintage Osterizer 503 Beehive Blender that my family has used since the 60's. Blender is still going strong! I think what sets this recipe apart from others is the use of dill pickles instead of sweet pickles or relish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802736161/ZLM9pnnuRjCVk2UdXSxu_dressing.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "1/2", "1", "2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["green bell pepper", "chives", "garlic clove", "mayonnaise", "parsley", "Worcestershire sauce", "dill pickle slices", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.5 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 46.6 [SodiumContent] 157.6 [CarbohydrateContent] 2.1 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Put green bell pepper, olives, chives, garlic and mayonnaise in blender. Cover and run at low speed. Add remaining ingredients and process at high speed until coarsely chopped. Chill in refrigerator.
[Name] Grilled Corn on the Cob [AuthorId] 1803482517 [AuthorName] rmanuele [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-07-09T14:58:00Z [Description] Make and share this Grilled Corn on the Cob recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["unsalted butter", "parmesan cheese", "fresh basil", "kosher salt", "fresh ground pepper", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.3 [FatContent] 15.1 [SaturatedFatContent] 8.6 [CholesterolContent] 36.0 [SodiumContent] 389.2 [CarbohydrateContent] 25.3 [FiberContent] 2.9 [SugarContent] 5.4 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] 4 Cobs of corn [RecipeInstructions] To make the butter, in a small bowl, mash the butter ingredients together with the back of a fork, and then stir to distribute the seasonings throughout the butter. Brush about 1 tablespoon oil the seasoned butter all over each ear of corn. Grill over Direct Medium heat until browned in spots and tender, 10-15 minutes, turning occasionally. Serve warm with the remaining butter spread on corn.
[Name] Cuban Mojito [AuthorId] 1802649943 [AuthorName] Laka [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-09T18:17:00Z [Description] Make and share this Cuban Mojito 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/U1OhZ9mcRJeV2UzBDgjM_EC_Cuban%20mojito.jpg" [RecipeCategory] Beverages [Keywords] ["Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "12", "50", "1/2", "1", "1"] [RecipeIngredientParts] ["lime", "caster sugar", "mint leaves", "rum", "sparkling water", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 4.8 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together] to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime. Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin] to gently push the mint down into the lime juice. Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves. Top up with crushed ice, a splash of the sparkling water and garnish it with a sprig of mint.
[Name] Roadkill Pasta [AuthorId] 671619 [AuthorName] Wednesdaygirl [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2019-07-09T18:19:00Z [Description] Make and share this Roadkill Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["11", "1", "1 1/2", "14 1/2", "12", "1", "1"] [RecipeIngredientParts] ["rotini pasta", "tomatoes", "diced tomatoes", "tomato paste", "gouda cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 5.6 [SaturatedFatContent] 2.6 [CholesterolContent] 42.5 [SodiumContent] 327.8 [CarbohydrateContent] 28.7 [FiberContent] 3.1 [SugarContent] 6.7 [ProteinContent] 19.6 [RecipeServings] 12.0 [RecipeYield] 3 quarts [RecipeInstructions] Boil pasta. Brown ground beef. Reserve 1/2 cup of each of the cheeses. combine all remaining ingredients. turn into 3 quart casserole dish. top with reserved cheeses. Bake at 375 for 20 minutes or so.
[Name] BREAKFAST BURRITOS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-07-10T01:25:00Z [Description] Packed with great ingredients along with a little heat, this flavorful dish is sure to wake up your taste buds... VIDEO https://www.youtube.com/watch?v=notzZrOKBXA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/E2lIBgtR6O9OYaORknX0_Breakfast-Burritos-5_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "1/4", "1/4", "1/8", "1", "2", "3/4", "3/4", "6", "1/2", "1/2", "1 1/2", "6", "1"] [RecipeIngredientParts] ["avocado", "lime juice", "roma tomato", "red onion", "fresh cilantro", "ground cumin", "sea salt", "chorizo sausage", "butter", "eggs", "black pepper", "cheese", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.1 [FatContent] 52.5 [SaturatedFatContent] 21.6 [CholesterolContent] 286.0 [SodiumContent] 1566.6 [CarbohydrateContent] 24.0 [FiberContent] 3.3 [SugarContent] 2.2 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] 6 tortillas [RecipeInstructions] To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside. In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside. In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight. Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
[Name] BREAKFAST BURRITOS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-07-10T01:29:00Z [Description] Packed with great ingredients along with a little heat, this flavorful dish is sure to wake up your taste buds... VIDEO https://www.youtube.com/watch?v=notzZrOKBXA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hHOZV12gTDi8npdTASzU_Breakfast-Burritos-5_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "1/4", "1/4", "1/8", "1", "2", "3/4", "3/4", "6", "1/2", "1/2", "1 1/2", "6", "1"] [RecipeIngredientParts] ["avocado", "lime juice", "roma tomato", "red onion", "cilantro", "ground cumin", "sea salt", "chorizo sausage", "butter", "eggs", "black pepper", "cheese", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.0 [FatContent] 52.5 [SaturatedFatContent] 21.6 [CholesterolContent] 286.0 [SodiumContent] 1566.7 [CarbohydrateContent] 24.2 [FiberContent] 3.3 [SugarContent] 2.3 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] 6 tortillas [RecipeInstructions] To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside. In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside. In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight. Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
[Name] CHERRIES JUBILEE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-07-11T14:41:00Z [Description] This sweet, tasty and delightful dessert recipe that is so quick and easy to make. This elegant dish is a classy way to finish a meal! VIDEO https://www.youtube.com/watch?v=iFYRl38CE34 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qFJUTzRBT2cvUZyLtq3l_Cherries-Jubilee-6_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["cherries", "cherry brandy", "raw sugar", "cornstarch", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.3 [FatContent] 0.6 [SaturatedFatContent] 0.4 [CholesterolContent] 2.1 [SodiumContent] 7.6 [CarbohydrateContent] 11.0 [FiberContent] 0.9 [SugarContent] 8.4 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan on low heat, add cherry brandy and keep it warm – don’t let it simmer. In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes. Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
[Name] CHERRIES JUBILEE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2019-07-11T14:43:00Z [Description] This sweet, tasty and delightful dessert recipe that is so quick and easy to make. This elegant dish is a classy way to finish a meal! VIDEO https://www.youtube.com/watch?v=iFYRl38CE34 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BWtdRysBSmG7SagyLiCG_Cherries-Jubilee-6_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["cherries", "cherry brandy", "raw sugar", "cornstarch", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.3 [FatContent] 0.6 [SaturatedFatContent] 0.4 [CholesterolContent] 2.1 [SodiumContent] 7.6 [CarbohydrateContent] 11.0 [FiberContent] 0.9 [SugarContent] 8.4 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan on low heat, add cherry brandy and keep it warm – don’t let it simmer. In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes. Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
[Name] Honeymoon Crumble [AuthorId] 34094 [AuthorName] Ranelle [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-07-11T19:50:00Z [Description] Make and share this Honeymoon Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "crushed pineapple", "cherry pie filling", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4714.1 [FatContent] 245.2 [SaturatedFatContent] 144.1 [CholesterolContent] 366.0 [SodiumContent] 4488.6 [CarbohydrateContent] 617.0 [FiberContent] 24.9 [SugarContent] 320.7 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] 1 9" x 11" pan [RecipeInstructions] Grease the bottom of 9x11\" casserole dish. Spread the pineapple and cherry filling in the dish. Melt the butter and mix with the cake mix and coconut to make the crumble. Sprinkle the crumble over the top of the fruit. Bake at 350 degrees for 45 minutes.
[Name] Keto Cheesy Chicken Zucchini Casserole [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2019-07-11T19:57:00Z [Description] This is very cheesy and satisfying! This is kind of like a lasagna where Zucchini replaces the noodles and Chicken replaces the beef and the white sauce replaces the tomato sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/84/5/Wsq0Ub1dTFyRHcIOdYDl_White%20Chicken%20zuccini.jpg" [RecipeCategory] European [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1 1/2", "2", "1/2", "1/2", "1", "8", "1/2", "1/3", "1", "16", "1", "1/2", "8"] [RecipeIngredientParts] ["zucchini", "onion", "olive oil", "garlic cloves", "salt", "pepper", "dried oregano", "cream cheese", "heavy cream", "chicken broth", "cottage cheese", "egg", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 485.6 [FatContent] 35.9 [SaturatedFatContent] 17.2 [CholesterolContent] 168.7 [SodiumContent] 822.8 [CarbohydrateContent] 9.6 [FiberContent] 1.4 [SugarContent] 6.2 [ProteinContent] 31.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Slice zucchini about a 1/4 inch thick length wise or on the diagonal. Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery casserole]. Set aside or do a day ahead and refrigerate. You'll need enough zucchini to make two layers (faux noodles] in your dish.", "Boil chicken breast in salted water until done. You can reserved the broth from the chicken breast to use in other recipes, and it freezes well. Shred chicken and set aside.", "Make the white sauce (The \"Low Carb White Sauce\" was adapted from the \"Step Away From the Carbs\" website.]. In a large saucepan cook onion in 1 tablespoon of the oil until translucent. Add garlic and cook another minute or two. Add cream cheese, heavy cream and water (or use some of the chicken broth] to the saucepan. Heat over a low heat until the cream cheese has melted. Place an egg yolk into a small bowl and temper it by adding a small spoonful of the cream mixture into the bowl and mixing well. Then add the egg yolk mixture into the saucepan. Keep cooking for a few minutes until the sauce has thickened, stirring constantly. Add salt, pepper, oregano and shredded chicken and cook on low for about 2 minutes. Set aside.", "In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.", "Coat a 9\" by 13\" pan with olive oil. Cover the bottom of the pan with one layer of zucchini. Add a layer of the cream and chicken mixture. Top with half of the cottage cheese mixture and half of the mozzarella. Repeat the zucchini chicken cheese layers with the remaining ingredients. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving." ]
[Name] Lemony Courgette (Zucchini) Linguine With Fresh Mint & Parme [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-12T14:27:00Z [Description] A Jamie Oliver recipe, part of his new show that features quick recipes involving five or fewer ingredients (not counting salt, pepper, and oil). Light and delicious summer fare! [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "2", "1/2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["linguine", "of fresh mint", "parmesan cheese", "lemon", "olive oil", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.9 [FatContent] 12.5 [SaturatedFatContent] 3.7 [CholesterolContent] 12.5 [SodiumContent] 226.9 [CarbohydrateContent] 73.7 [FiberContent] 5.7 [SugarContent] 7.5 [ProteinContent] 19.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1.\tCook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. 2.\tMeanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!]. 3.\tPlace a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes. 4.\tCook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. 5.\tToss the drained pasta into the courgette pan with a splash of reserved cooking water. 6.\tFinely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. 7.\tDish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking inches.
[Name] Chimichurri Sauce [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-07-13T04:06:00Z [Description] This garlicky sauce from Argentina is great spooned over beef or chicken.Source: BON APPÉTIT OCTOBER 2002 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/bAKVSErBRmoAov2g7Utn_66634630_10156592270971886_8586840939941593088_n.jpg" [RecipeCategory] Sauces [Keywords] ["South American", "Very Low Carbs", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/4", "2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["fresh Italian parsley", "olive oil", "red wine vinegar", "fresh cilantro", "garlic cloves", "dry crushed red pepper", "ground cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.1 [FatContent] 108.8 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 1210.0 [CarbohydrateContent] 7.0 [FiberContent] 2.5 [SugarContent] 0.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.]. Serve with grilled flank steak or chicken.
[Name] Cold Sesame Noodles With Carrots and Cucumbers [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2019-07-13T14:34:00Z [Description] Spicy noodles in a peanut sesame sauce, topped with carrot, cucumber and scallions. Based on a recipe from Lee Bailey's The Way I Cook. If fresh egg noodles are not available, dry linguine is a substitute. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "1/2", "1/2", "3", "1 -2", "2", "4", "2", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["peanut butter", "soy sauce", "black tea", "dark brown sugar", "sriracha sauce", "red wine vinegar", "garlic cloves", "gingerroot", "salt", "green onions", "carrot", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.8 [FatContent] 44.5 [SaturatedFatContent] 7.7 [CholesterolContent] 63.8 [SodiumContent] 2670.0 [CarbohydrateContent] 72.0 [FiberContent] 5.4 [SugarContent] 12.7 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.", "Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.", "Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.", "Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions." ]
[Name] SPICY TROPICAL SALSA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-07-13T15:09:00Z [Description] This delicious salsa has amazing flavor and goes so well with many proteins. It can also be served as a dip with tortilla chips VIDEO https://www.youtube.com/watch?v=o50XxAs0Tkw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/h1sOpM46TkuDQPmv5nxs_Spicy-Tropical-Salsa-1-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["mango", "pineapple", "plum tomato", "green onions", "sambal oelek", "lime juice", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.1 [CarbohydrateContent] 18.8 [FiberContent] 2.6 [SugarContent] 15.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour. Serve salsa over white fish, crab cakes or with tortilla chips.
[Name] Bacon and Pancetta Potatoes [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT42M [PrepTime] PT12M [TotalTime] PT54M [DatePublished] 2019-07-13T21:22:00Z [Description] Make and share this Bacon and Pancetta Potatoes 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/128541/iM8SZPgKTPmXgjkwj9yZ_66668655_10156592242566886_4964694152194293760_n.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "3", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["bacon", "pancetta", "russet potatoes", "garlic clove", "kosher salt", "fresh ground black pepper", "fresh thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.3 [FatContent] 3.8 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 221.8 [CarbohydrateContent] 28.6 [FiberContent] 3.7 [SugarContent] 1.2 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste. Transfer the potatoes to a large serving bowl and serve immediately.
[Name] Homemade Montreal Steak Spice [AuthorId] 2029782 [AuthorName] jsentjens [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-13T22:45:00Z [Description] Make and share this Homemade Montreal Steak Spice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "black peppercorns", "garlic", "mustard seeds", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 1.1 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] 100 grams (approx.) [RecipeInstructions] Grind each individual ingredient to a similar coarse consistency. I use a small Magic Bullet but a blender or food processor should work too. Blend all of the spices together well. Store in air tight container. This recipe makes enough to fill a standard commercial spice shaker.
[Name] Carbonnade À La Flamande (Flemish Beef Stew) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2019-07-14T00:40:00Z [Description] This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine. [Images] character(0) [RecipeCategory] Belgian [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", NA, "3", "1/2", "3", "1/2", "2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "beef", "onions", "all-purpose flour", "dark beer", "dried thyme", "bay leaves", "parsley", "potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1306.0 [FatContent] 126.6 [SaturatedFatContent] 53.8 [CholesterolContent] 183.8 [SodiumContent] 52.8 [CarbohydrateContent] 16.2 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 16.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
[Name] Boulets Liegeois (Belgian Meatballs) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-07-14T02:14:00Z [Description] Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/53/gaGgzjMLSsiYJzUMZug8_Boulets Liegeois.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/53/JrKWR6uLQd2OpLkBmCS8_6037_BelgianMeatballs.JPG"] [RecipeCategory] Belgian [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "2", NA, NA, "2", "2", "3", "2", "1", "2", "1", "2/3", "3", "2", NA] [RecipeIngredientParts] ["ground beef", "ground pork", "yellow onion", "Italian parsley", "eggs", "flour", "unsalted butter", "unsalted butter", "brown sugar", "dried thyme", "flour", "red wine vinegar", "apple butter", "bay leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 627.9 [FatContent] 37.7 [SaturatedFatContent] 16.1 [CholesterolContent] 188.3 [SodiumContent] 658.9 [CarbohydrateContent] 37.8 [FiberContent] 2.7 [SugarContent] 20.5 [ProteinContent] 33.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix beef and pork together in a large bowl to thoroughly combine. Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly. Roll into meatballs, about 1/2 cup each, and dredge in flour. Heat butter in a large skillet over medium heat. Add the meatballs and brown on all sides, about 8 to 10 minutes on each side. Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet. Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized. Add the brown sugar and thyme, stir and cook for 1 minute. Add the flour, stir to combine. Add apple butter and vinegar, stir. Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes. Add the meatballs back to the sauce and cook for 15 minutes to heat through. Serve immediately with pomme frites {French fries} and Belgian beer or wine.
[Name] One Bowl Blueberry Cupcakes [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2019-07-14T05:49:00Z [Description] Make and share this One Bowl Blueberry Cupcakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/54/AR96s5QQgegguHaNPkyU_20190713_185705.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/54/h8P2P3PKQCevJZZByNOP_20190713_185608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/54/PRm78EREK5AZ1jQsdtVQ_20190713_185624.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/54/CgqpDlU8S3efpueSiXKy_20190713_185645.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/54/UcKkrXnSw6SY8Oq9cYX5_20190713_185703.jpg"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/2", "1", "2", "1", "1/2", "1/4", "3", "1 1/2", "6"] [RecipeIngredientParts] ["butter", "sugar", "yogurt", "sour cream", "lemon, zest of", "eggs", "baking powder", "baking soda", "salt", "all-purpose flour", "blueberries", "frozen blueberries", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.7 [FatContent] 14.2 [SaturatedFatContent] 8.7 [CholesterolContent] 57.2 [SodiumContent] 258.3 [CarbohydrateContent] 30.0 [FiberContent] 0.9 [SugarContent] 13.3 [ProteinContent] 3.8 [RecipeServings] 18.0 [RecipeYield] 18 cupcakes [RecipeInstructions] Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners. In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth. Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries. Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups. If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking. Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.
[Name] Classic Homemade Belgian Rice Pie Recipe (Rijsttaart) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2019-07-14T15:18:00Z [Description] Creamy baked rice pudding in a soft pie crust... this rice pie recipe is a classic Belgian dessert! There are not many popular Belgian treats but this June D'Arville version of a well known pie captures one of them. If you can, PLEASE use the weight measurements. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/55/JdQcC5qUT8ONkZ6A94FQ_Belgian Rice Pie2.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Belgian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "5 1/2", "1/3", "2 3/4", "4", "1 1/2", "4", "1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["rice", "arborio rice", "plain flour", "fresh yeast", "unsalted butter", "caster sugar", "vanilla bean", "cornstarch", "instant vanilla pudding", "egg", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 419.7 [FatContent] 14.5 [SaturatedFatContent] 8.2 [CholesterolContent] 115.4 [SodiumContent] 65.1 [CarbohydrateContent] 62.6 [FiberContent] 1.1 [SugarContent] 24.6 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Warm ¼ cup (60 ml] of milk until it is tepid, don’t let it simmer. Add the all purpose flour, fresh yeast, cold unsalted butter, 1 egg yolk, a pinch of salt and 2 teaspoons of the caster sugar to a blender.", "Pulse into a dry and crumbly mixture. Pour in the tepid milk.", "Pulse again until you get a firm dough. Add extra flour if the dough it too wet or sticky.", "Transfer the dough onto a well floured surface. Sprinkle with a little extra flour and start kneading the dough for 3 to 4 minutes.", "Shape the dough into a ball and wrap it loosely up in some cling film. It will raise a little so don’t make it too tight. Let it rest at room temperature for at least 30 minutes to activate the yeast. In the meantime combine the rice, 1 ¼ cups (300 ml] of milk, the vanilla bean, a tiny pinch of salt and 2 oz (55 g] of caster sugar in a medium saucepan.", "Place the pan over medium-high heat and bring to a gentle boil. Then turn the heat lower and simmer the rice for about 20 minutes or until it is almost tender and the milk has almost disappeared. Keep an eye on it or the rice might burn. Take the pan off the heat and stir in the cream just to keep the rice moist or the pie will be too dry. Remove the vanilla bean.", "Heat the rest of the milk in a small saucepan.", "In a separate saucepan add 1 egg yolk and half of the remaining caster sugar.", "Whisk into a creamy mixture and then add the rest of the sugar as well.", "Stir the creamy yolk mixture for another minute. Then place the saucepan over medium heat and gradually pour in the hot milk while stirring constantly.", "Once the milk is added, add the cornstarch (or instant vanilla pudding powder] as well.", "Bring the yolk mixture to a light boil for 4 minutes until it thickens and turns into a runny custard consistency. Stir regularly.", "Add this warm custard to the cooked rice and stir well.", "Put the rice aside for now. Roll out the dough on a well floured surface and coat a tart tin with it. A small tin of 8 inches (20 cm] in diameter is perfect.", "Scoop the creamy rice filling in it and spread it evenly.", "Beat the remaining egg and brush the top with the egg wash.", "Bake the rice pie in a preheated oven at 356°F (180°C] for about 35 minutes until the top and the crust is golden brown. Remove the freshly baked pie from the oven and let it cool in its tin for 10 minutes. Cut it into wedges and serve lukewarm." ]
[Name] Belgian Tomato Meatball Soup (Tomatensoep Met Ballekes) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-07-14T15:34:00Z [Description] Traditional Meatball Soup - a classic Belgian dish. Use your favourite meatball recipe for this or purchase pre-made tiny meatballs! You can let the raw meatballs poach in the soup or bake them in some butter first and then add them to the soup afterwards. Serve this velvety tomato and meatball soup with a thick slice of bread. Another wonderful June D'Arville recipe. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/56/aHWXqzsMRwOuQIkPbMNg_BEC55A7C-7489-4989-A17E-A144AFF16698.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/56/jd8fbV5rRcKYxOXSqbbt_20190818_112615.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Belgian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "3", "2", "1", "24", "2", "3", NA, NA] [RecipeIngredientParts] ["chopped tomato", "fresh tomatoes", "fresh carrot", "onion", "garlic cloves", "unsalted butter", "tomato paste", "fresh rosemary", "fresh parsley", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 192.8 [FatContent] 9.1 [SaturatedFatContent] 4.5 [CholesterolContent] 22.5 [SodiumContent] 378.0 [CarbohydrateContent] 20.7 [FiberContent] 3.4 [SugarContent] 10.8 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] 1 pot [RecipeInstructions] Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary. Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock. Stir and then add the tomato paste. Season with a little pepper and salt. Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes. Peel and slice the carrot. Also add this to the tomato soup. Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley. Scoop the tomato meatball soup into bowls and serve hot.
[Name] CHILLED ROASTED PEPPER SOUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-07-16T13:07:00Z [Description] Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wJXm4fHRxu7kMsk9nSQc_Chilled-Roasted-Pepper-Soup_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/4", "4", "4", "1", "1", "5", "1", "1/2", "2", "1/8", "1/8", "1", "1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "red onions", "sea salt", "garlic cloves", "bell peppers", "tomatoes", "rosemary", "basil", "cumin", "cayenne pepper", "black pepper", "low sodium chicken broth", "heavy cream", "lime juice", "sour cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.6 [FatContent] 12.8 [SaturatedFatContent] 6.4 [CholesterolContent] 32.8 [SodiumContent] 130.2 [CarbohydrateContent] 15.7 [FiberContent] 4.1 [SugarContent] 7.0 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.", "Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.", "Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings." ]
[Name] CHILLED ROASTED PEPPER SOUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-07-16T13:14:00Z [Description] Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/F0odbbEVRm2Xdqgf3guo_Chilled-Roasted-Pepper-Soup_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/4", "4", "4", "1", "1", "5", "1", "1/2", "2", "1/8", "1/8", "1", "1/2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "red onions", "sea salt", "garlic cloves", "bell peppers", "tomatoes", "rosemary", "basil", "ground cumin", "cayenne pepper", "black pepper", "low sodium chicken broth", "heavy cream", "lime juice", "sour cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.5 [FatContent] 13.0 [SaturatedFatContent] 6.5 [CholesterolContent] 33.3 [SodiumContent] 131.0 [CarbohydrateContent] 15.8 [FiberContent] 4.1 [SugarContent] 7.0 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.", "Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.", "Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings." ]
[Name] Annie’s Cheesey Cauliflower Soup [AuthorId] 465651 [AuthorName] Annemarie4464 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-07-16T18:27:00Z [Description] Make and share this Annie’s Cheesey Cauliflower Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "32", "12", "6", "1", "1/2", "4", "4", "1", "1", "1", "1", "1/2", "4", "1", "1", "1"] [RecipeIngredientParts] ["onions", "butter", "chicken broth", "cauliflower", "ham", "cauliflower", "cream cheese", "sour cream", "cheddar cheese", "muenster cheese", "cayenne", "parsley", "heavy cream", "sour cream", "salt", "pepper", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.4 [FatContent] 39.4 [SaturatedFatContent] 23.4 [CholesterolContent] 127.1 [SodiumContent] 1240.8 [CarbohydrateContent] 7.6 [FiberContent] 1.5 [SugarContent] 4.0 [ProteinContent] 23.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Sautéed chopped onions in butter, until translucent and slightly browned. . Add 32 oz chicken broth, bring to boil. Add 12 oz frozen riced cauliflower, diced ham, peppers (any color], and fresh diced cauliflower. bring to boil, for five min and turn to low. (I turn off burner and move to another burner on low to not scorch cheese on bottom of pan]. add 4 oz if softened cream cheese and sour cream, shredded cheddar and Muenster, stirring continually. Add heavy cream and dash of cayenne, parsley and salt and pepper to taste. Add diced Monterey at end to not completely melt and have cheesy chunks. serve.
[Name] Pork and Asparagus! [AuthorId] 2002452346 [AuthorName] graciesmith [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-07-16T18:29:00Z [Description] Make and share this Pork and Asparagus! 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/53/90/60/PiEO7ToJS6umHTcmFK7A_0-14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002452346/lhWmVfNmSD25ZRyKjGd5_i281756464733637484._szw480h1280_.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "3", "1", "1", "2", "1"] [RecipeIngredientParts] ["garlic", "Kikkoman soy sauce", "boneless pork", "ground ginger", "garlic", "Kikkoman soy sauce", "boneless pork", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 519.7 [CarbohydrateContent] 33.2 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] I heated up the skillet to medium heat and added in the garlic and soy sauce and let it cook together until the garlic smelled yummy, so for about 5 minutes. Then I turned the stove to high, and added in the pork chops that I cut up, the garlic salt, the ground ginger, and asparagus spears. I did not steam the spears in the microwave first because I wanted them to stay crunchy. I cooked this for about 10 minutes, until the pork was cooked all the way through.
[Name] No Bake Mini Guava Cheesecakes [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2019-07-16T18:53:00Z [Description] Cheesecake on the go? Yes please! This recipe is from My Big Fat Cuban Family and is designed to go on picnics. What a great idea! The long prep time is because it needs to chill in the fridge. Enjoy! [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Cuban", "Caribbean", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "12", "1 1/2", "5", "1", NA, "1", "1", "1/3", "1", NA] [RecipeIngredientParts] ["graham cracker crust", "graham cracker crumbs", "butter", "sugar", "cream cheese", "sweetened condensed milk", "lemon juice", "vanilla extract", "guava jelly"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.3 [FatContent] 15.2 [SaturatedFatContent] 8.7 [CholesterolContent] 44.8 [SodiumContent] 195.2 [CarbohydrateContent] 28.4 [FiberContent] 0.3 [SugarContent] 23.1 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] The Graham Cracker Crust: Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined. Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides. Chill crust for at least 10 minutes (or longer]. The Cheesecake Filling: Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Spoon cheesecake filling into the mason jars. Top with a spoonful of guava jelly. Cover and refrigerate until firm – 2 1/2 to 3 hours. Makes a dozen 4 oz. cheesecakes.
[Name] Cheez-It Burger [AuthorId] 2002494008 [AuthorName] J F.5238 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-07-16T21:46:00Z [Description] Make and share this Cheez-It Burger recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.4 [FatContent] 19.9 [SaturatedFatContent] 7.4 [CholesterolContent] 123.6 [SodiumContent] 148.8 [CarbohydrateContent] 4.1 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except beef into large mixing bowl. mix them throughly (I use my hands]. add beef to mixture in bowl. mix Thoroughly. Patty out as many patties as you can (I usually get 4]. Heat pan or cast iron skillet, with preferred oil or butter (or both]. cook until done to your preference. Enjoy. You can scale this recipe up or down as needed and add more spices and things you would like.
[Name] Classic Beef Stew [AuthorId] 2000638102 [AuthorName] Ravenfeather [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-07-16T21:46:00Z [Description] Make and share this Classic Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "5", "2", "1", "3 1/2", "2", "1", "5", "2", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "fresh ground pepper", "stewing beef", "red wine vinegar", "red wine", "beef broth", "bay leaves", "onion", "carrots", "baking potatoes", "salt", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.8 [FatContent] 11.6 [SaturatedFatContent] 3.2 [CholesterolContent] 72.6 [SodiumContent] 2157.9 [CarbohydrateContent] 34.3 [FiberContent] 4.5 [SugarContent] 6.8 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Sauté the onions and add 1 to 2 tablespoons of tomato paste. Continue to cook until the color starts to go from bright red to rust, then deglaze with the wine and vinegar. Ensure that any remains from cooking the beef and onions are loosened up from the bottom of the pan. Return the beef to the pot and add the beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender (about 1.5 hours]. Add the carrots, salt, pepper, and cajun seasonings, then bring to a simmer, covered, for 10 minutes. Add the potatoes and simmer until all vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Serve and enjoy!
[Name] Chocolaton (Cuban Chocolate Mousse) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT1H15M [PrepTime] PT2M [TotalTime] PT1H17M [DatePublished] 2019-07-16T22:16:00Z [Description] YUM! To understand the connection between the taste of chocolate and the taste of freedom, please read the charming story on My Big Fat Cuban Family. The prep time includes an hour in the fridge. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "12", "1", "3/4", "1"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.2 [FatContent] 52.5 [SaturatedFatContent] 31.1 [CholesterolContent] 267.3 [SodiumContent] 347.7 [CarbohydrateContent] 61.8 [FiberContent] 3.4 [SugarContent] 56.2 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter and chocolate chips together. This can be done on top of the stove in a double boiler, or in a microwave oven for about 1 1/2 minutes. Stir the melted chocolate and melted butter together until smooth. Whip the egg whites into a fluffy meringue. When the meringue starts to peak, add the sugar, bit by bit. Fold in the egg yolks. Add the (warm] chocolate mixture and the vanilla to the meringue. Gently blend together until it is completely mixed. Pour into a serving bowl or individual cups. Chill for at least an hour before serving. Decorate with chocolate chips.
[Name] Small Flourless Rum Chocolate Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-07-16T22:28:00Z [Description] Make and share this Small Flourless Rum Chocolate Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/65/7ThG7eqUS9aG1b7pzAY8_EC_Small flourless rum chocolate cake.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "5", "1", "1/2", "1/3", NA, "4", "3", "1", "1/2"] [RecipeIngredientParts] ["dark chocolate", "butter", "demerara sugar", "eggs", "vanilla extract", "cocoa powder", "rum", "dark chocolate", "butter", "rum", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.7 [FatContent] 38.1 [SaturatedFatContent] 22.9 [CholesterolContent] 158.2 [SodiumContent] 193.6 [CarbohydrateContent] 26.5 [FiberContent] 7.7 [SugarContent] 13.1 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl. Add sugar, mix for 1 -2 minutes until melted. Beat in the eggs one at a time, mixing until smooth between each addition. Stir in the vanilla extract, cocoa powder, and rum until well mixed. Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate. Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth. Stir in the rum and vanilla extract. Spread evenly over cooled cake.
[Name] Crema De Queso Cubana (Cheese Soup) [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-07-17T01:53:00Z [Description] Wonderful traditional creamy soup recipe from Don Paella in Florida. Traditionally in Cuba, Gouda cheese is used but any creamy cheese (Havarti or Asiago) can be used. Enjoy! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Cuban", "Caribbean", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2 1/2", "4", NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "half-and-half", "gouda cheese", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 263.3 [FatContent] 19.2 [SaturatedFatContent] 12.1 [CholesterolContent] 69.0 [SodiumContent] 358.1 [CarbohydrateContent] 10.6 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Note: Do not cook over high heat! Whisk the butter with the flour and cook a little until golden in color (approx. 6 minutes]. Add the milk or the half and half slowly to make a thick cream. Once mixture is hot, remove from heat, add the cheese and stir until dissolved. Add salt, pepper and nutmeg to taste.
[Name] Ramen Carbonara [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-17T02:35:00Z [Description] If you’re looking for something quick that the kids will love, you’ve found it. This Ramen Carbonara is by no means traditional but it is true comfort food that's super quick and easy to make, very economical and best of all ready in under a half hour! A unique recipe from JoCooks. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/67/sKW3kKW5Q66N1BE4HGNU_20190803_114717.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/67/TsEBqr0RTimcZAxRyI86_20190803_114717.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Asian", "European", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["9", "1", "8", "3", "2", "1", "1/4", "1/4", "4"] [RecipeIngredientParts] ["olive oil", "bacon", "garlic cloves", "eggs", "parmesan cheese", "salt", "pepper", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 529.0 [FatContent] 30.1 [SaturatedFatContent] 12.8 [CholesterolContent] 125.9 [SodiumContent] 1995.7 [CarbohydrateContent] 42.7 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the noodles: cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.", "Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.", "Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.", "Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.", "Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.", "NOTE: Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated." ]
[Name] Korean BBQ Burrito [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-07-17T02:54:00Z [Description] Fusion food at its finest! Korean BBQ Beef, rice and kimchi all rolled up in a soft flour tortilla. The beef is prepared in a slow cooker. A bunch of yum from pinchofyum. Enjoy! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "Mexican", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "1/4", "1/4", "1", NA, NA, NA, NA, "4 -6"] [RecipeIngredientParts] ["pears", "fresh ginger", "garlic cloves", "soy sauce", "brown sugar", "cooked rice", "cilantro", "mayonnaise", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.0 [FatContent] 12.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 1736.0 [CarbohydrateContent] 91.8 [FiberContent] 7.3 [SugarContent] 27.1 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 4-5 burritos [RecipeInstructions] ["KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.", "Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce].", "Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later." ]
[Name] Sake Soy Guacamole [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-07-17T23:31:00Z [Description] Make and share this Sake Soy Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["avocados", "serrano chili", "fresh lime juice", "soy sauce", "ginger", "sake", "green onion", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.1 [FatContent] 16.5 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 385.6 [CarbohydrateContent] 12.3 [FiberContent] 7.7 [SugarContent] 1.1 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Scoop avocado flesh into a bowl and mash with a fork (leave slightly chunky]. Stir in all other ingredients except sesame seeds. Sprinkle with the seeds. *An aromatic herb; find shiso at Asian markets.
[Name] HEALTHY ASIAN LETTUCE WRAPS [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-18T07:01:00Z [Description] Make and share this HEALTHY ASIAN LETTUCE WRAPS 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/53/90/70/5wSFC9zcSaKd3YsbTrAQ_67330358_10156603287616886_8372555392227475456_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/70/nHeMdlkAREeCN7HVNVmj_67330358_10156603287616886_8372555392227475456_n.jpg"] [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/4", "1", "1", "4", "1", "3/4", "5", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ginger", "water chestnut", "hoisin sauce", "soy sauce", "bibb lettuce", "carrot", "peanuts", "toasted sesame seeds", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 10.3 [SaturatedFatContent] 4.1 [CholesterolContent] 107.0 [SodiumContent] 345.5 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 3.4 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 10 wraps [RecipeInstructions] ["Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate.", "In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan.", "Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes.", "To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce." ]
[Name] TARRAGON LIMONCELLO HALIBUT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-18T14:50:00Z [Description] Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish! VIDEO https://www.youtube.com/watch?v=xVkJEhyUeFE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/5NaOnvtITy6vQc19FKoB_Tarragon-Limoncello-Halibut-2_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1", "1", "1/8", "1", "1/2"] [RecipeIngredientParts] ["butter", "olive oil", "tarragon", "lemon zest", "sea salt", "halibut fillet", "hot paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.1 [FatContent] 42.2 [SaturatedFatContent] 17.7 [CholesterolContent] 251.9 [SodiumContent] 758.6 [CarbohydrateContent] 4.0 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 73.3 [RecipeServings] nan [RecipeYield] 1 halibut [RecipeInstructions] In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm. Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl]; season with salt, black pepper and hot paprika. Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork. Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
[Name] TARRAGON LIMONCELLO HALIBUT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-18T14:53:00Z [Description] Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish! VIDEO https://www.youtube.com/watch?v=xVkJEhyUeFE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/y112XfhyTWeoeDfabhvM_Tarragon-Limoncello-Halibut-2_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1", "1", "1/8", "1", "1/2"] [RecipeIngredientParts] ["butter", "olive oil", "tarragon", "lemon zest", "sea salt", "halibut fillet", "hot paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.1 [FatContent] 42.2 [SaturatedFatContent] 17.7 [CholesterolContent] 251.9 [SodiumContent] 758.6 [CarbohydrateContent] 4.0 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 73.3 [RecipeServings] nan [RecipeYield] 1 halibut [RecipeInstructions] In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm. Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl]; season with salt, black pepper and hot paprika. Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork. Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
[Name] Buttery Bits and Bites [AuthorId] 533286 [AuthorName] Cathie H. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2019-07-18T16:57:00Z [Description] This Savory snack mix is a big hit.  This is a recipe for a large batch.  At my house it still doesn’t last too long.  I use it for hostess gifts in fancy jars too.  I use whole boxes or bags of ingredients so I don’t have partial packages left over.  The yield may differ from what I put in the recipe.  It does cook for a long while, but the result is worth it.  Baking the mixture helps to evenly distribute the butter and seasonings, and really get the flavours into each tasty morsel.  Note:  I prefer to use corn Chex in this mixture so I will pick them up In the USA if I am there.  Usually I use Aldi or other store brand as it is more cost effective.. I also use store brand ‘Oat Os’ instead of Cheerios for the same reason.  Where I have used the plain penguin snack crackers you can substitute cheese batons, gold fish, oyster crackers or any other type of tiny crackers.  Alphabet pretzels are good as well, because the size is then consistent through the whole mixture.  I buy these in the USA as well because they are not sold in Loblaw’s grocery stores any longer and I have not been able to locate them anywhere else in the GTA. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/533286/g4f4RURGQDSUfd9aIyjM_067E839A-FE84-408D-875C-A3CDD24BC9EE.jpeg" [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "6", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["salted butter", "Worcestershire sauce", "seasoning salt", "garlic powder", "onion powder", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 848.3 [FatContent] 62.5 [SaturatedFatContent] 23.6 [CholesterolContent] 78.1 [SodiumContent] 1327.2 [CarbohydrateContent] 61.4 [FiberContent] 7.4 [SugarContent] 6.1 [ProteinContent] 19.1 [RecipeServings] 25.0 [RecipeYield] 20 Cups [RecipeInstructions] Preheat oven to 225 degrees Fahrenheit. Position rack in the centre spot. In a 6 cup capacity bowl melt butter and add Worcestershire sauce. Stir well and set aside. Mix all spices together in a shaker. (Empty spice jar.]. Set aside. In a very large vessel, I use a very clean kitchen sink, combine nuts, pretzels, crackers and cereal. Ladle one ladleful of the butter mixture over the cereal mixture then sprinkle a little of the spice mixture on top. Toss to coat. Ladle another ladleful of the butter mixture over cereal, sprinkle with seasonings and toss to coat. Repeat these steps until all ingredients have been combined. This method stops clumping of spice in the Chex and Cheerios. Divide the mixture into 2 large turkey roasting pans, either aluminium or enamel. I use both the top and bottom of a large rectangular enamel roasting pan. Place one pan in the oven, uncovered for one hour. Stir every 20 minutes. Now, cover the pan with foil, place back in the oven for 1 more hour, stirring every 20 minutes. Repeat for additional pans of snack mixture. Allow mixture to cool thoroughly before placing in air tight containers to store. This recipe freezes well.
[Name] Chuletas De Puerco (Pork Chops) With Sauce and Avocado [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-07-18T23:31:00Z [Description] This Cuban pork chop recipe is based on one by Three Guys from Miami blog. It requires some marinade time (not included in prep time below), so advance planning is necessary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/74/BydvYVtGQKijMPZroxfx_pork chops with sauce.jpg" [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "5", "1/2", "1", "6", "1/4", "1/4", "1/4", "2", "1", "1/2", "1/4", "3", "1", NA, "1"] [RecipeIngredientParts] ["dried oregano", "ground cumin", "garlic cloves", "black peppercorns", "salt", "vinegar", "olive oil", "onions", "tomato sauce", "red wine", "flour", "olive oil", "avocado", "lime"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 611.4 [FatContent] 38.9 [SaturatedFatContent] 8.9 [CholesterolContent] 137.3 [SodiumContent] 717.7 [CarbohydrateContent] 17.6 [FiberContent] 4.4 [SugarContent] 5.3 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] 6 pork chops [RecipeInstructions] Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish. Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours. Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes. Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.
[Name] Oven Baked Spanish Tortilla [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-07-18T23:48:00Z [Description] In this recipe the potatoes are cooked on the stove top and then added to the egg mixture which is then baked until set. It should rest 15 minutes after baking before serving. For planning purposes, the recipe should be started about 1 hour and 20 or 30 minutes before serving. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/539075/CNMDVN6KRQmrBWyKlq69_Oven Baked Spanish Tortilla.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cuban", "Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "3", NA, NA, "5", "4", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "potatoes", "yellow onion", "garlic cloves", "sea salt", "fresh coarse ground black pepper", "eggs", "green onions", "bell pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 223.2 [FatContent] 11.3 [SaturatedFatContent] 2.6 [CholesterolContent] 156.5 [SodiumContent] 94.1 [CarbohydrateContent] 22.4 [FiberContent] 3.1 [SugarContent] 2.3 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 375 degrees.", "2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.", "3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them] in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.", "4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.", "5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we’ll use it again.", "6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.", "7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.", "8. Fold the potato mixture into the egg mixture, scraping the skillet.", "9. Mix grated Parmesan cheese into the potato/egg mixture.", "10. Pour the potato/egg mixture into the prepared foil-lined pan.", "11. Cook, uncovered for about 20-25 minutes or until golden brown and set.", "12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges." ]
[Name] Morir Sonando (Cuban Orange Cream Milkshake) [AuthorId] 47559 [AuthorName] PanNan [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-07-18T23:57:00Z [Description] A Cuban milkshake is not made with ice cream, but whipped cream and/or condensed milk instead. Tropical fruit is often added as in this version. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Cuban", "Caribbean", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "3", "3", "1/2", "1/2"] [RecipeIngredientParts] ["heavy whipping cream", "sweetened condensed milk", "sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.5 [FatContent] 27.4 [SaturatedFatContent] 16.9 [CholesterolContent] 101.0 [SodiumContent] 101.5 [CarbohydrateContent] 90.3 [FiberContent] 0.4 [SugarContent] 84.9 [ProteinContent] 7.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put everything in the blender except the ice and process until frothy. Add the crushed ice and process until the ice is ground fine and the shake is thick and rich.
[Name] Philly Cheesesteak Casserole - Foodi [AuthorId] 1074484 [AuthorName] MikeRachelMo [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-07-19T14:20:00Z [Description] Great recipe from the Ninja Foodi cookbook!  I have frequently substituted Ciabatta rolls with great success.  Great weeknight dinner for the family, and leftovers reheat well! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["High Protein", "High In...", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "8", "1 1/2", "2", "2", "1", "3", "10"] [RecipeIngredientParts] ["canola oil", "onion", "green pepper", "kosher salt", "button mushrooms", "garlic powder", "onion powder", "Worcestershire sauce", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.1 [FatContent] 25.1 [SaturatedFatContent] 11.1 [CholesterolContent] 121.8 [SodiumContent] 1809.8 [CarbohydrateContent] 22.1 [FiberContent] 2.0 [SugarContent] 3.3 [ProteinContent] 50.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. Place oil, onion, and green pepper into the pot. Cook until vegetables are soft, approximately 5 minutes. Add salt and mushrooms, and cook until mushrooms are soft and have released most of their liquid, approximately 5 minutes. Add shaved steak, garlic powder, onion powder, black pepper, and Worcestershire sauce. Stir, and cook until steak is cooked through, approximately 5 minutes. Fold in the cubed sub rolls, allowing them to soak up the juices from the steak. Evenly lay the Provolone slices on top of the mixture. Close the crisping lid. Select BAKE/ROAST, set temperature to 375 degrees F, and set time to 7-10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese. When cheese is browned and bubbly, serve immediately.
[Name] Roasted King Oyster Mushrooms [AuthorId] 663855 [AuthorName] Oldman437 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-07-19T14:21:00Z [Description] Make and share this Roasted King Oyster Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "2", NA] [RecipeIngredientParts] "broth" [AggregatedRating] nan [ReviewCount] nan [Calories] 8.6 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.4 [SodiumContent] 611.4 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Slice your mushrooms and put on a lightly oiled pan. Drizzle with the mixture of oil & broth/stock Sprinkle Old Bay seasoning over the slices. Bake for about 20 minutes. When done, mushrooms will be tender when poked with a fork. (Option--you can dab a little butter or ghee on each of the coins if you want to make them a little richer.].
[Name] Parmesan Baked Fish [AuthorId] 227367 [AuthorName] ColSanders [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2019-07-19T19:57:00Z [Description] Make and share this Parmesan Baked Fish 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/53/90/80/f3EIhZp5TVcf2zmaclUd_IMG_20190727_153805.jpg" [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "3/4", "1", "1/2", "2"] [RecipeIngredientParts] ["egg", "milk", "parmesan cheese", "Bisquick", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.9 [FatContent] 8.5 [SaturatedFatContent] 3.5 [CholesterolContent] 126.8 [SodiumContent] 875.3 [CarbohydrateContent] 11.3 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 42.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Spray 2 10x15 baking pans or 1 12x17 baking pan with cooking spray. Cut filets into serving size portions, rinse and pat dry with paper towels. In a shallow bowl, mix milk and egg together. Whisk until egg and milk are blended. In another shallow bowl mix Bisquick, parmesan cheese, salt and pepper with a fork until fairly smooth and uniform (no clumps of Bisquick or cheese]. Dip filets first in the egg/milk mixture, then in the Bisquick/cheese mixture, then arrange on the prepared baking pans. Spray filets lightly with cooking spray. Bake at 450 for 10 to 12 minutes or until golden brown. If filets are thick, you may want to put them under the broiler for a few minutes to crisp up the tops.
[Name] Ham Croquettes (Croquetas De Papas Y Jamon) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-07-20T01:35:00Z [Description] A popular Cuban appetizer to be eaten hot and fresh. Be sure to allow time for the chilling steps. It's important to the success of the dish. [Images] character(0) [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/3", "1 1/2", "1/4", "1", "1", "2", "2", "1", "1/2", "1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "onion", "flour", "nutmeg", "dry sherry", "parsley", "smoked ham", "potatoes", "salt", "black pepper", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.3 [FatContent] 6.8 [SaturatedFatContent] 3.5 [CholesterolContent] 44.2 [SodiumContent] 483.3 [CarbohydrateContent] 22.2 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 12-24 croquettes [RecipeInstructions] Melt the butter in a 3-quart saucepan; add the onions and sauté on medium-low heat until translucent. Whisk in sherry and chives. Add ground ham. Let simmer for 5 minutes on low heat. Remove from heat, add mashed potatoes and blend completely. Taste and season with pepper and a little salt if necessary. The ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled, at least 1 hour. TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs. Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered. IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.]. In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.
[Name] Captain Morgan Cuba Libre [AuthorId] 47559 [AuthorName] PanNan [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-20T01:57:00Z [Description] Make and share this Captain Morgan Cuba Libre recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Cuban", "Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5", "1"] [RecipeIngredientParts] ["spiced rum", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 14.5 [FiberContent] 0.2 [SugarContent] 12.9 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. COMBINE ALL THE INGREDIENTS IN AN ICE FILLED GLASS. 2. STIR TO COMBINE. 3. GARNISH WITH A LIME WEDGE.
[Name] Coconut Rice Pudding - Arroz Con Coco [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-07-20T02:14:00Z [Description] Make and share this Coconut Rice Pudding - Arroz Con Coco 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/53/90/83/hdtb4kPqSlupK65b7aEk_Coconut Rice Pudding.jpg" [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "1/2", "2", "3", "1", "1", "2", NA] [RecipeIngredientParts] ["white rice", "water", "lemon peel", "cinnamon sticks", "salt", "unsweetened coconut milk", "sweetened flaked coconut", "heavy cream", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 931.4 [FatContent] 55.2 [SaturatedFatContent] 39.7 [CholesterolContent] 120.9 [SodiumContent] 336.2 [CarbohydrateContent] 101.3 [FiberContent] 2.4 [SugarContent] 46.2 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks. Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings. Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely. Sprinkle with cinnamon and serve immediately.
[Name] Shrimp & Orzo Salad [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-07-20T03:13:00Z [Description] Make and share this Shrimp & Orzo Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "2", "1", "1/4", "1", "1/3"] [RecipeIngredientParts] ["orzo pasta", "red onion", "olive oil", "mustard", "cucumber", "lemon juice", "lemon", "shrimp", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.4 [FatContent] 21.5 [SaturatedFatContent] 4.3 [CholesterolContent] 154.0 [SodiumContent] 828.7 [CarbohydrateContent] 39.1 [FiberContent] 2.9 [SugarContent] 4.0 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Cook orzo according to pkge. directions. Mix olive oil, lemon juice, onions, cucumbers and mustard - set aside. Drain orzo and mix in lemon jest. Cook shrimp in butter & oil and what ever spices you like - for 1-1 1/2 minute per side. Add lemon & oil mixture to the orzo - while still warm. Add cooked shrimp and almonds. Season to taste. Serve.
[Name] Chicken - Garlic Pizza [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-20T03:16:00Z [Description] Make and share this Chicken - Garlic Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "4", "2"] [RecipeIngredientParts] ["mozzarella cheese", "cheese", "chicken breasts", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 28.2 [SaturatedFatContent] 11.5 [CholesterolContent] 99.8 [SodiumContent] 620.6 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] 2 slices [RecipeInstructions] ["Pre-heat oven to 425\". Place pizza stone in oven as it pre- heats.", "While pizza stone is heating, cut chicken breasts into 1/2 \" pieces. Saute chicken and garlic until chicken is no longer pink. When pizza crust has heated up, spread 2 T. ranch dressing on the pizza crust Than add 1 cup", "mozzerella cheese, than add chicken-garlic mixture, topped with the parmesan cheese. Top the parmesan cheese with the second cup of mozzerella cheese. Bake 10-12 minutes or until top is golden brown and bubbly. Let pizza rest for a few minutes, then slice and serve." ]
[Name] Chinese Beef and Rice [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-07-20T03:22:00Z [Description] Make and share this Chinese Beef and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1", "2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["rice", "salt", "boiling water", "bouillon cube", "soy sauce", "onion", "green pepper", "celery", "beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 687.0 [FatContent] 58.3 [SaturatedFatContent] 22.9 [CholesterolContent] 74.6 [SodiumContent] 830.0 [CarbohydrateContent] 30.3 [FiberContent] 1.8 [SugarContent] 2.5 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 1 cap [RecipeInstructions] "Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve."
[Name] Zucchini Fries [AuthorId] 1227298 [AuthorName] dshea [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-07-20T17:13:00Z [Description] Make and share this Zucchini Fries recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/2", "3", "2"] [RecipeIngredientParts] ["parmesan cheese", "salt", "black pepper", "eggs", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.5 [FatContent] 9.8 [SaturatedFatContent] 4.5 [CholesterolContent] 200.7 [SodiumContent] 559.7 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 14.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Slice zucchini into fries. Blend cornflakes in blender or food processor until you have 1/2 cup of fine crumbs. Add Parmesan, salt and pepper to and blend until well mixed. Do not melt cheese! Place crumb mixture into a shallow bowl. Beat eggs in separate shallow bowl. Batter fries by dipping in beaten eggs, then into crumb mixture in a separate bow. Place fries on foil lined baking sheet. Bake at 425 degrees for 20 - 25 minutes. Flip once halfway through baking time.
[Name] Cuban Chicharrones De Pollo [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-07-20T20:11:00Z [Description] These flavorful marinated and fried chicken bites can be served as an appetizer or main dish. This dish will require advance preparation to allow time to marinate. [Images] character(0) [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "4", "1", "1/2", "1/4", "1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "lime", "fresh parsley", "garlic cloves", "onion", "lime juice", "lime zest", "light rum", "all-purpose flour", "salt", "fresh ground black pepper", "cumin", "dried oregano", "sweet paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.1 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 63.0 [SodiumContent] 456.4 [CarbohydrateContent] 22.1 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag. To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they're all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours. In a shallow plate whisk together the flour and seasonings. Heat the vegetable oil in a Dutch oven or a deep frying pan. While the oil is heating up, dredge the chicken pieces through the flour mixture. Fry a few pieces of chicken at a time, so that they don't stick together. They should take about 5 minutes before they're cooked through. You might want to cut into a piece to make sure it's no longer pink inside. Continue frying in batches until done. Garnish with fresh parsley and serve with lime wedges.
[Name] Cuban Capuchinos (Cabezotes De Capuchino) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-07-20T20:33:00Z [Description] These spiced syrup soaked Cuban desserts are typically cone shaped, but this simple version is made in a cup cake tin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/89/qxtmkUzHRSa7N1Cu4MOE_1564837166361689622842550403867.jpg" [RecipeCategory] Dessert [Keywords] ["Cuban", "Caribbean", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "2", "4", "3", "1 1/2", "3", NA, "1", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "sugar", "water", "Grand Marnier", "lime", "cinnamon stick", "vanilla extract", "anise seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.5 [FatContent] 2.0 [SaturatedFatContent] 0.7 [CholesterolContent] 83.0 [SodiumContent] 7.3 [CarbohydrateContent] 32.1 [FiberContent] 0.0 [SugarContent] 31.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 capuchinos [RecipeInstructions] Make syrup. Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you’ve accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter. In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.
[Name] Cuban Mojo Potatoes [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-07-20T20:46:00Z [Description] Make and share this Cuban Mojo Potatoes 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/53/90/90/6cYtWekRHCHCwaSFqCCc_84DBCEDE-6BDD-4A02-B897-EFA723219A4C.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539090/NjyvWlJGT5urnPDo76xD_Cuban Mojo Potatoes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/90/4NQU2wJbSUuLqDi2tLc7_Mojo potatoes after.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/90/mYYgwE11QeWiuX4YPPAb_Mojo potatoes Precook.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/90/8dyAK2jSR724ZQWkj2dd_mojo potatoes.jpg"] [RecipeCategory] Cuban [Keywords] ["Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "1", "6", "3", "1", "1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "salt", "lime", "olive oil", "red onion", "garlic cloves", "scallions", "red pepper flakes", "cilantro", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 293.2 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 593.3 [CarbohydrateContent] 40.4 [FiberContent] 4.3 [SugarContent] 3.2 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Lay a sheet of aluminum foil on the countertop.", "-Place all the ingredients (except cilantro] on top of the foil.", "-Fold up the foil to create a tightly sealed package.", "-Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.", "-Place the potatoes over the hottest part of the grill.", "-Turn every 10 minutes, for about 40-50 minutes.", "-Open the foil packet and pour the potatoes, add cilantro (or parsley] and stir to combine." ]
[Name] Mojo Pork Tenderloin [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-07-20T21:01:00Z [Description] Delicious and easy. When planning, please allow for at least 8 hours of marinade time. Leftovers (if you have any) are perfect for a Cuban sandwich. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/91/JtYpPPEiTMi1MquAwFQ3_Mojo Pork Tenderloin.JPG" [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["limes", "oranges", "orange", "bulb of garlic", "ground cumin", "kosher salt", "ground black pepper", "olive oil", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 547.1 [FatContent] 33.8 [SaturatedFatContent] 5.8 [CholesterolContent] 110.7 [SodiumContent] 968.1 [CarbohydrateContent] 29.0 [FiberContent] 6.5 [SugarContent] 11.6 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil. Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there]. Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop. Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer. Set the thermometer to 145 degrees F and move the whole pan to the oven. It should take about 30 - 45 minutes to reach the desired temperature Once done remove from the pan and allow to rest 15 minutes before cutting.
[Name] Homemade Beef Empanadas [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2019-07-20T21:23:00Z [Description] These baked empanadas have a nice flaky crust and are filled with seasoned beef, tomatoes and onions. They freeze great, too. Plan in advance because the dough should have time to chill before rolling out. [Images] character(0) [RecipeCategory] Cuban [Keywords] ["Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1", "2", "1/2", "1/2", "3/4", "1/3", "2 1/4", "1 1/2", "1/2", "1", "1/3"] [RecipeIngredientParts] ["ground beef", "yellow onion", "canola oil", "garlic cloves", "hard-boiled egg", "cumin", "oregano", "salt", "tomato puree", "tomato sauce", "all-purpose flour", "salt", "unsalted butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.6 [FatContent] 25.7 [SaturatedFatContent] 12.7 [CholesterolContent] 128.5 [SodiumContent] 928.3 [CarbohydrateContent] 38.8 [FiberContent] 1.9 [SugarContent] 1.4 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal – no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour. While your dough is chilling, make your filling. Heat a pan over medium heat and add your oil. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or so, until beef is done. You may drain any extra fat here or leave it in before going on to the next step {I chose to drain the extra fat}. Add the cumin, paprika, oregano and salt to the beef mixture, as well as the tomato sauce or puree. Mix well so all is combined then take off the stove and add the chopped hard boiled egg. Stir well and set aside for use in your empanadas. After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin – like pie dough. Cut circles out of the dough using the back of a bowl or a large biscuit cutter. My circles ended up being about 6\". Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Be sure to seal the dough well or else it will leak out while it bakes! Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 20-25 minutes for small empanadas or 30-35 minutes for large ones. Mine took about 32 minutes.
[Name] Slow Cooker Ropa Vieja (Cuban Shredded Beef) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2019-07-20T21:47:00Z [Description] Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/539093/ZkTKITFbRebi5oSc60Tm_Slow Cooker Ropa Vieja.JPG" [RecipeCategory] Cuban [Keywords] "Caribbean" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "6", "1/2", "1", "28", "6", "1", "1", "1", "1"] [RecipeIngredientParts] ["adobo seasoning", "green bell pepper", "red bell pepper", "yellow onion", "garlic cloves", "Spanish olives", "white wine", "tomato puree", "tomato paste", "cumin", "oregano", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 394.5 [FatContent] 15.9 [SaturatedFatContent] 6.1 [CholesterolContent] 115.7 [SodiumContent] 714.5 [CarbohydrateContent] 18.9 [FiberContent] 4.0 [SugarContent] 10.1 [ProteinContent] 39.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Rub each side of the steak with Adobo seasoning. Place in slow cooker.", "Slice peppers, onion and garlic and add to the slow cooker along with the olives.", "Mix the remaining ingredients in a large bowl and add to the slow cooker.", "Cook on low for 8 hours.", "When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.", "Cook the shredded beef on low in the slow cooker another 20 minutes.", "Serve over rice." ]
[Name] Bourbon and Honey French 75 [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-20T22:27:00Z [Description] I love gin but many of my friends don't so this is a nice alternative. Time does not include making the honey syrup [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/539094/fCWsXg3CTEKnAnofYjn1_Boubon and Honey French 75.jpg" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "4", NA, "1", "1/4", "1/4"] [RecipeIngredientParts] ["honey syrup", "fresh lemon juice", "honey", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 344.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 73.9 [FiberContent] 0.3 [SugarContent] 72.4 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["To make the Honey Syrup,:", "In a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool.", "Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup.", "Cocktail: Add the bourbon, orange juice, honey syrup, lemon juice and bitters to a cocktail shaker filled with ice; shake well.", "Pour into a cocktail glass. Top with Champagne. Garnish with an orange twist." ]
[Name] The Soul Train [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2019-07-20T22:50:00Z [Description] Tequila and cardamom is an unexpected combination, time does not include making the cardamom simple syrup. You'll need cheese cloth and kitchen twine for steeping the pod or you can strain the syrup with a fine strainer but you might still get bits, Store extra syrup in the fridge [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/95/AInNQYQ7S7KO4jsCqCZY_The Soul Train_0297.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/95/Qqqn9VjxRubBZnfnM7IA_IMG-7511 (3].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/90/95/zGs7DRXySWGqNYMosGDO_The Soul Train_0294.JPG"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["13", "1/2", "1/2", "2", "3/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["cardamom pods", "sugar", "water", "grapefruit juice", "lime juice", "lime slice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 402.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 104.0 [FiberContent] 0.1 [SugarContent] 102.8 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Simple Syrup:", "Wrap cardamom in cheesecloth and tie with kitchen twine into a tight packet; set aside.", "Combine sugar and water in a 1-qt. saucepan over medium-high. Cook, stirring occasionally, until sugar is dissolved, 2-3 minutes. Remove from heat and add cheesecloth packet. Let syrup cool completely and chill 8-10 hours.", "Remove packet and refrigerate syrup until ready to use.", "Cocktail:", "Combine tequila, syrup, and juices in an ice-filled shaker. Shake well.", "Strain into a rocks glass with 1 large cube; garnish with lime slice." ]
[Name] Lemongrass, Kaffir Lime and Ginger Mojito [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-20T23:12:00Z [Description] Make and share this Lemongrass, Kaffir Lime and Ginger Mojito recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "5", "1", "1", "1 1/2", "1", "1/2", "8", NA, NA, "1", "1", "1"] [RecipeIngredientParts] ["water", "raw sugar", "ginger", "kaffir lime leaf", "lemongrass", "rum", "lime", "mint", "sparkling water", "lime", "mint", "lemongrass"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.5 [CarbohydrateContent] 110.6 [FiberContent] 2.8 [SugarContent] 101.5 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks. Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon. Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass. Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.
[Name] Tangerine Ginger Sake Sangria [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-07-20T23:33:00Z [Description] A Sangria that's great all year round. Time does not include making the simple syrup - double it to use in other cocktails or to serve in ice tea or lemonade. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/3", "1", "1/4"] [RecipeIngredientParts] ["sugar", "water", "fresh ginger", "tangerines", "of fresh mint", "sake", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 83.3 [FiberContent] 1.9 [SugarContent] 69.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Simple syrup: Bring 1 cup of sugar and 1 cup of water to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar. Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week. Sangria: Thinly slice 3 tangerines and add them to a pitcher. Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them. Add the mulled mint and the remaining sake to the pitcher. Add the chilled ginger syrup to the pitcher and mix well. You can add extra mint to look pretty. For each glass wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar. Add sangria to glass and garnish with tangerine slice and mint.
[Name] Easy Pecan Pie Muffins [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-07-21T16:02:00Z [Description] Make and share this Easy Pecan Pie Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "8", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "butter", "brown sugar", "Bisquick", "pecans", "cinnamon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.1 [FatContent] 17.0 [SaturatedFatContent] 6.3 [CholesterolContent] 53.0 [SodiumContent] 194.9 [CarbohydrateContent] 17.7 [FiberContent] 1.2 [SugarContent] 10.5 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 350. Combine all ingredients in a bowl and mix well. Pour into a greased, 12 count muffin tin. Bake for 18-20 minutes.
[Name] Chipotle Thai Passion [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2019-07-21T16:51:00Z [Description] Make the syrup at least 48 hours ahead of time or up to a week for more flavor. Can be stored in the refrigerator for months. The more it sits, the more flavor it will have. Prep time does include making the syrup. Look for Shiso leaf in Asian markets if you can't find it you can substitute mint leaves (use a few) [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["rum", "passion fruit puree", "fresh lime juice", "mint", "sugar", "water", "dried chipotle chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 925.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.7 [CarbohydrateContent] 214.7 [FiberContent] 0.2 [SugarContent] 204.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Muddle one Shiso leaf and Thai chili, pounding lightly with muddler to crack chili seeds. Use several mint leaves if subbing. Add the rest of ingredients. Shake with ice, double strain over 2 large clear ice cubes in an Old-Fashioned glass. Garnish with a second Shiso leaf. Chipotle Simple Syrup. In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
[Name] Lemongrass Mojito [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-21T17:02:00Z [Description] Make and share this Lemongrass Mojito recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1 1/2", "1/2", "1", "5"] [RecipeIngredientParts] ["mint", "white rum", "lemongrass", "soda water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 33.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Halve the lemongrass stick widthways, finely chop bottom half and muddle with mint and sugar syrup in cocktail shaker. Add rum and ice, shake vigorously, pour all into highball or Collins glass, top with soda water. Using the back of the knife, crush cut end of remaining half of lemongrass and garnish drink with it, crushed end inside the glass.
[Name] Just Peachy in Thailand [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-21T17:25:00Z [Description] Make and share this Just Peachy in Thailand recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/2"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 126.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 5.4 [FiberContent] 0.8 [SugarContent] 4.8 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and vodka in shaker. Add fruit juice. Shake well with ice. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim.
[Name] Mary Pickford Cocktail [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-07-21T18:17:00Z [Description] This cocktail was developed for Mary Pickford at the Hotel Nacional de Cuba while she was visiting Cuba in the 1920’s with her friend Charlie Chaplin. This is a simple cocktail so it's best to use a good quality rum, and fresh pineapple juice if you can get it. Skip those cheap neon red cherries and splurge on a jar of Luxardo maraschino cherries or a similar brand, it will really make a difference in your cocktails. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/02/VartpyxRdm49VJKHeKLw_Mary Pickford Cocktail_0222.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/02/WTkIQqnRwKLsps31j86m_IMG_9681.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/02/h4eICumARxergGEsptXG_Mary Pickford Cocktail_0219.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539102/e5rve1FySPKOxrFVgvRl_mary pickford (2].jpg" ] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["light rum", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 220.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 22.8 [FiberContent] 0.3 [SugarContent] 16.9 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients except the cherry into a cocktail shaker filled with ice. Shake well and pour into a cocktail glass, then garnish with a cherry.
[Name] El Malecón Cocktail [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-07-21T19:16:00Z [Description] Named after the El Malecón, the winding beachfront avenue atop the seawall in Havana, Cuba. This is a but variation of a drink created in 1915 in Havana with more accessible ingredients. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["white rum", "lime juice", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 14.2 [FiberContent] 0.1 [SugarContent] 10.4 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice for 15 seconds;. Strain into a cocktail glass with an ice cube.

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