Datasets:
VincentLimbach
/
Cooking

Dataset card Data Studio Files
xet
Community
1
text
stringlengths
165
61.8k
[Name] Sweet Potato Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4M [PrepTime] PT1H30M [TotalTime] PT1H34M [DatePublished] 2019-07-21T19:42:00Z [Description] Make and share this Sweet Potato Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/w8b3QNxaSfSBKRSOkaUB_IMG_0563.JPG" [RecipeCategory] Mashed Potatoes [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Low Protein", "Christmas", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "2", "3", "4", "1/4", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["brown sugar", "orange zest", "sweet potatoes", "unsalted butter", "heavy cream", "salt", "ground cinnamon", "pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.7 [FatContent] 8.6 [SaturatedFatContent] 5.4 [CholesterolContent] 25.4 [SodiumContent] 389.9 [CarbohydrateContent] 41.9 [FiberContent] 5.2 [SugarContent] 14.1 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to middle position and heat oven to 400 degrees. Mix 3 tablespoons sugar and 1/2 teaspoon orange zest together in small bowl until thoroughly combined; set aside. Lay two 24 by 12-inch sheets of heavy-duty aluminum foil perpendicular to each other inside rimmed baking sheet. Place sweet potatoes in center of foil and sprinkle with remaining 1 tablespoon sugar. Fold opposite sides of foil toward each other and crimp edges to seal tightly. Put baking sheet in oven and bake until sweet potatoes are tender, about 60 minutes. Remove baking sheet from oven and heat broiler. Carefully open 1 end of foil pouch, taking care to avoid escaping steam, and pour potatoes and accumulated liquid into food processor. Add butter, cream, orange juice, salt, cinnamon, remaining 1/2 teaspoon orange zest, pepper, and cayenne and process until completely smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer potato puree to 2-quart soufflé dish and sprinkle evenly with reserved sugar-zest mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve. TO MAKE AHEAD: Processed potatoes can be refrigerated without topping for up to 2 days. To serve, cover dish with aluminum foil and bake on middle rack of 400-degree oven until hot throughout, 30 to 40 minutes. Remove foil, add brown sugar topping, and broil as directed in step 4.
[Name] Ziti With Sicilian-Style Tomato Sauce [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-07-21T19:55:00Z [Description] Make and share this Ziti With Sicilian-Style Tomato Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/hciL7hpQeGld2ygXBzeQ_IMG_0561.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1", NA, NA, "1/4", "1", NA] [RecipeIngredientParts] ["olive oil", "eggplant", "red bell pepper", "garlic clove", "tomato paste", "diced tomatoes", "capers", "salt", "fresh ground black pepper", "fresh basil", "ziti pasta", "pecorino romano cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 74.1 [CarbohydrateContent] 52.0 [FiberContent] 5.8 [SugarContent] 6.7 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes. Add the bell pepper and garlic, and cook until softened, about 5 minutes. Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil. Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors. Add the basil and keep warm over low heat. Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the sauce, sprinkle with grated cheese, and toss gently. Serve immediately.
[Name] Breakfast Bacon and Egg Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-07-21T20:05:00Z [Description] Make and share this Breakfast Bacon and Egg Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/zWIRvA7PTXqOSgif5yYx_IMG_0562.JPG" [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "6", "1 1/2", "1 1/4", "3/4", "1", "1", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["bacon", "eggs", "sharp cheddar cheese", "milk", "half-and-half cream", "ground mustard", "Worcestershire sauce", "salt", "pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.6 [FatContent] 40.9 [SaturatedFatContent] 16.8 [CholesterolContent] 214.0 [SodiumContent] 933.2 [CarbohydrateContent] 13.4 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 20.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spray 9×13 baking dish with Pam. Trim crusts from bread slices, and place in greased baking dish. Cook Bacon until Crispy, then chop after it has cooled. Mix chopped bacon and all other remaining ingredients together and pour over bread slices. Cover casserole dish with aluminum foil and place in refrigerator overnight. In the morning, bake uncovered at 350 degrees for 45 – 55 minutes, or until done. ENJOY.
[Name] Yummy Apple-Cinnamon Ring [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-07-21T20:11:00Z [Description] Make and share this Yummy Apple-Cinnamon Ring 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/V2LZaF9zRhKspiyGhfUe_IMG_0566.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "Apple", "Fruit", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "apples", "pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.2 [FatContent] 23.5 [SaturatedFatContent] 8.8 [CholesterolContent] 25.1 [SodiumContent] 817.8 [CarbohydrateContent] 58.2 [FiberContent] 2.4 [SugarContent] 29.4 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Toss quartered biscuits with remaining ingredients except for butter; fill a greased and floured Bundt pan with biscuit mixture. Pour butter over top. Bake at 375 degrees for 25-30 minutes. Let cool for 5 minutes; invert onto a serving platter.
[Name] Isla De Pinos [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-07-21T20:18:00Z [Description] Make and share this Isla De Pinos recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", NA] [RecipeIngredientParts] ["grapefruit juice", "dark rum", "light rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 5.7 [FiberContent] 0.1 [SugarContent] 5.6 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add juice and rum to a cocktail shaker filled with ice. Shake to combine, then strain into a cocktail glass.
[Name] Guacamole [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-07-22T18:35:00Z [Description] Make and share this Guacamole 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/2001247222/3zunpCkPRj2FyiFe6FRj_IMG_2164.jpg" [RecipeCategory] Fruit [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1/2", NA, "1/2", "2", "1/4", "2"] [RecipeIngredientParts] ["Hass avocadoes", "lime", "kosher salt", "ground cumin", "ground cayenne pepper", "onion", "roma tomatoes", "cilantro", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.7 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 201.3 [CarbohydrateContent] 8.4 [FiberContent] 5.3 [SugarContent] 1.0 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl put everything in there and mix it up. Let sit at room temperature for 1 hour and then serve. Its easier if you cut the avocados into small pieces to start with. If you want more onion bite use a white onion, if you can't handle that use a red onion.
[Name] Stuffed Poblano Peppers With Cream Cheese [AuthorId] 2001015087 [AuthorName] Jeff B. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-07-22T18:35:00Z [Description] A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001015087/gO8HcmQHRquvZU8Cg2EC_Cream-Cheese-Stuffed-Poblano-Peppers-RECIPE1.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "8", "4", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "cream cheese", "white cheddar cheese", "chili powder", "garlic powder", "ground cumin", "lime, juice of", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.3 [FatContent] 30.7 [SaturatedFatContent] 17.1 [CholesterolContent] 92.3 [SodiumContent] 400.8 [CarbohydrateContent] 14.2 [FiberContent] 4.6 [SugarContent] 2.3 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Get a grill going good and hot, to about medium-high heat. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.]. Slit the poblanos up the side and open. Scoop out the insides. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro. Serve and enjoy!
[Name] Roasted Red Pepper Bisque [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-07-23T03:12:00Z [Description] &quot;Mancini Roasted Red Peppers&quot; with Fresh Herbs and Marsala Wine enhances a Sweet Savory flavor into the Red Pepper Bisque. The Red Pepper Bisque is finished with Cr&egrave;me Fraiche. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/xneRsGnSS6mXCrS4fCMG_ROASTED%20RED%20PEPPER%20BISQUE%20(1).JPG" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/3", "3", "3", "4", "3", "1", "3", "3", "2", "2", "1/4", "1", "1", "3", "1", "2", "1/2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "bay leaves", "sweet onions", "carrots", "garlic", "cayenne pepper", "fresh thyme", "cracked black pepper", "marsala wine", "fine sea salt", "fresh ground black pepper", "fine sugar", "nutmeg", "heavy cream", "fresh basil", "fresh parsley", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 791.9 [FatContent] 64.9 [SaturatedFatContent] 30.7 [CholesterolContent] 168.4 [SodiumContent] 938.9 [CarbohydrateContent] 34.0 [FiberContent] 5.4 [SugarContent] 12.4 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes. Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper. Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes. In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste. Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes. Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste. Serve Roasted Red Pepper Bisque in warm bowls. Garnish with fresh parsley sprig.
[Name] Hedgehog Crepe Cake [AuthorId] 2002198506 [AuthorName] luxeandthelady [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-07-23T04:38:00Z [Description] Every day is worth celebrating especially when you have a cake this cute to eat! Thin layers of vanilla crepes get stacked up high with light and fluffy cookies and cream filling for a cake that's practically a party of it's own. You can customize the colors to match any occasion, and make it even more awesome with your own adorable array of colorful hedgehog marshmallows.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/12/eePChMUqT2mnjzJHdYQe_Hedgehog 16X9 V2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/12/If2B57vSbOu9sBMLijkg_Hedgehog 16X9 V1.png"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "2 1/2", "1", "6", "1/4", "2", "6", "2", "1", "4", "12", "1/4", "1/2", "1", "1/3", "1", "1", "1/4", "1/8", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "vanilla extract", "granulated sugar", "salt", "all-purpose flour", "unsalted butter", "heavy whipping cream", "vanilla extract", "granulated sugar", "cornstarch", "powdered sugar", "unflavored gelatin", "cold water", "granulated sugar", "light corn syrup", "cold water", "salt", "vanilla extract", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.2 [FatContent] 28.4 [SaturatedFatContent] 16.2 [CholesterolContent] 167.7 [SodiumContent] 207.1 [CarbohydrateContent] 64.9 [FiberContent] 1.4 [SugarContent] 40.3 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] 1 8 [RecipeInstructions] Before you begin, you will want to gather a few supplies: candy thermometer, pink and blue icing gel, 2 piping bags, large round piping tip, small round piping tip, wax paper, pastry brush, offset spatula, toothpicks, and a sprinkle mix (if using] to decorate the top of the cake. . In a high speed blender combine the eggs, milk, and vanilla, and blend until foamy. Add the sugar, flour, and salt, and blend just until combined (with no visible lumps]. Transfer to a medium sized bowl, cover and refrigerate for at least 2 hours or overnight. You can make the marshmallows while the crepe batter rests! Begin by combining the marshmallow coating powder ingredients in an airtight container. Set aside. Line a baking tray with wax paper and sift the coating powder over the top. Fit 2 piping bags with the round piping tips. Set aside. In the bowl of a stand mixer, add 1/3 cup cold water, sprinkle the unflavored gelatin on top, and stir to combine. Allow the gelatin to bloom while heating the sugar mixture. Add the sugar, corn syrup, 1/4 cup cold water, and salt to a medium sized saucepan. Cook on medium heat, stirring until the sugar dissolves then add the candy thermometer, and raise the heat to high. Cook on high (without stirring] until the temperature reaches 240°F. With the mixer on low speed, VERY carefully and slowly pour the hot sugar into the softened gelatin. Gradually increase the speed to high, and continue to whip until soft peaks form and hold their shape (about 8-10 minutes]. Add the vanilla extract and mix again just until combined. Transfer the marshmallow to the prepared piping bags. Use the bag fitted with the large round piping tip to first pipe an oval shape onto the wax paper pulling and releasing into a point for the hedgehog's nose. You can use water to smooth any lumps or peaks. Just dip a clean finger into a bowl with a little water and smooth the marshmallow. Try to work fairly quickly as the marshmallow starts to set fast (I like to make 3 hedgehogs at a time]. Once you have 3 bodies piped you can sprinkle on any color of jimmies, that you'd like, for the spines. Then use the piping bag fitted with the small round tip to pipe an ear onto each side of the face. I like to use a little water to flatten and mold it a bit into the right shape. Allow the marshmallow to set for at least 7 hours or overnight before handling. Once set you can use the coating powder to dust any sticky spots. . When the crepe batter is ready divide it evenly into 3 bowls. Use toothpicks to color each as vivid or softly as you would like with the icing gels, combining the pink and blue gels to make purple. . Heat a large nonstick skillet, or crepe press, over medium-low heat. Lightly brush with the melted butter, and scoop about 1/3 cup of the crepe batter onto the middle of the skillet or press. Swirl the batter around the pan to evenly coat the bottom (or follow the crepe press instructions]. Cook until the bottom of the crepe feels set – about 1-2 minutes. Then use chopsticks or a spatula to very carefully lift and flip the crepe. Cook for 45 seconds to 1 minute more until set. You will want to add a little more butter between every crepe to keep them from sticking. If the crepes are spreading too thin or tearing lower the heat and cook a little longer. Make about 6-7 crepes in each color, working with one color at a time. . Once all crepes are cooked transfer them to the refrigerator to cool while working on the filling. Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Once they are fully chilled add all the heavy cream, sugar and vanilla to the mixing bowl, and mix on low slowly working your way up to high speed (so it doesn’t splatter]. Then continue to beat for about 5 minutes until the filling is light and fluffy. Crush the Oreos, and fold into the whipped cream (you can reserve some whipped cream without cookies for the top of the cake if you would like]. Time to build the cake! Start with the purple crepes, and place one onto your cake plate or stand. Use an offset spatula to apply a thin layer of the cookies & cream whipped cream on top (leaving a thin border around the edge]. Continue to add the crepes, using all of one color at a time, while adding the cream in between each layer working from purple to pink. When you get to the top crepe, cover and refrigerate for at least an hour. While the cake chills you can finish up those cute hedgehogs :]. Melt 1/4 cup chocolate chips and use a toothpick to dot the nose and eyes onto each marshmallow. When you are ready to serve the cake add the rest of the whipped cream and decorate the top with the hedgehog marshmallows and sprinkles (party hat optional], enjoy!
[Name] EDIBLE CHEESE BOWLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2019-07-23T13:53:00Z [Description] Elegant, tasty and fun to eat, these bowls are a great recipe to have. It's the perfect way to enhance your salads... VIDEO https://www.youtube.com/watch?v=QcwkWGlHsGk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/IobV4GsgRUaN4u3Q079i_Edible-Cheese-Bowls-4_Fotor-1024x768.jpg" [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1 1/2"] [RecipeIngredientParts] ["parmesan cheese", "pecorino romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.6 [FatContent] 10.7 [SaturatedFatContent] 6.5 [CholesterolContent] 33.0 [SodiumContent] 573.4 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 2 bowls [RecipeInstructions] ["Preheat oven to 375ºF and line a baking sheet with parchment paper or silicone mat; set aside.", "In a small bowl, combine cheeses with Italian seasoning and divide mixture in half (3/4 cup each]. Spread each portion into equal circles of about 7-inches in diameter on the prepared baking sheet. Transfer to the preheated oven and bake for 8 minutes or until cheese is melted and golden.", "Remove from the heat and using a spatula, transfer each circle over an inverted soup bowl. Place the parchment paper over before placing another bowl (same size] on top. Gently press down to compress and shape the cheese between the bowls. Let it cool completely before remove both, bowl and parchment paper. Carefully unmold the cheese. Makes 2 bowls." ]
[Name] Dutch Butter Cake (Boterkoek) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-07-24T23:17:00Z [Description] A traditional Dutch cake, similar to shortbread, buttery and flaky, with a hint of almond. Very rich, it should be served in small slices. This dessert is not for dieters! :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/14/m0ZnFsfcTeSCIpufrhgT_Buttercake 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/14/2Tirq2cuQ4K2xBVuiNw3_Buttercake 1.jpg"] [RecipeCategory] Dessert [Keywords] ["Dutch", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "1", "1", "1", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "egg", "flour", "salt", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 218.7 [FatContent] 10.8 [SaturatedFatContent] 6.6 [CholesterolContent] 42.6 [SodiumContent] 71.4 [CarbohydrateContent] 28.7 [FiberContent] 0.4 [SugarContent] 16.7 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons. Add flour, salt and baking powder. Mix until combined in a solid dough. Press into parchment-lined 9-inch round baking dish. Brush with remaining egg. Score crosswise in two directions, (making diamond shapes], with a fork. Bake at 350 for about 30 minutes until top is golden. Allow to cool before removing and cutting into 12 portions.
[Name] Dutch Fried Potatoes (Gebakken Aardappelen) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-07-25T00:17:00Z [Description] Delicious side dish made from leftover boiled potatoes! The Dutch love their potatoes! Time does not reflect keeping boiled potatoes overnight in refrigerator. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/15/RUtvHZQPRmO71eHlz86c_Dutch Fried Potatoes (Gebakken Aardappelen]_0275.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/15/0SKQRkR7T7m70NzkefNd_Dutch Fried Potatoes (Gebakken Aardappelen]_0269.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539115/RPUAfHyYR9uUYFKB7Se5_Dutch Fried Potatoes Gebakken aardappelen.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/15/6PMvdUiRDalYKNUTcIBz_6064_BeneluxFeast_Potatoes_450.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/15/xTv0zX6QkuHXoPqUq3eQ_20190817_120950.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/15/UFpeQ0AkQmiNLxGNJkhD_20190825_131452.jpg"] [RecipeCategory] Dutch [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "4"] [RecipeIngredientParts] ["potatoes", "butter", "onion", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 290.9 [FatContent] 9.6 [SaturatedFatContent] 4.9 [CholesterolContent] 20.7 [SodiumContent] 133.3 [CarbohydrateContent] 46.2 [FiberContent] 5.9 [SugarContent] 2.7 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut potatoes into thick slices. Heat the butter in a pan and fry the diced bacon until fairly crispy. Remove bacon from the pan and set aside. Place potato slices in the bacon grease, making sure the slices each touch the bottom of the skillet. (You will probably have to do this in batches.] Turn to low and slowly fry the potato slices until golden, then flip to the other side. When potatoes are golden on both sides, remove to a plate and keep warm, then quickly saute the onions in the grease. Add back the bacon and potato slices and carefully toss them together. Season with salt to taste. Serve hot.
[Name] Slow Cooked Moroccan Chicken [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2019-07-25T00:50:00Z [Description] Herbs, spices and dried fruits add an exotic touch to this chicken! The Slow cooker makes it easy. From Taste of Home. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1/2", "1/2", "1", "1/4", "2", "2", "2", "1 1/2", "1 1/2", "1", "3/4", "4"] [RecipeIngredientParts] ["carrots", "onions", "broiler-fryer chicken", "salt", "raisins", "reduced-sodium chicken broth", "tomato paste", "all-purpose flour", "lemon juice", "garlic cloves", "ground ginger", "ground cumin", "ground cinnamon", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.2 [FatContent] 8.3 [SaturatedFatContent] 2.3 [CholesterolContent] 46.4 [SodiumContent] 555.2 [CarbohydrateContent] 83.7 [FiberContent] 8.5 [SugarContent] 28.0 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
[Name] Moroccan Beef Daube [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H50M [PrepTime] PT20M [TotalTime] PT2H10M [DatePublished] 2019-07-25T01:13:00Z [Description] &quot;This flavor-packed twist on beef daube is the perfect use for inexpensive stew beef. With a bright, herbaceous yogurt topping to add a burst of freshness, this hearty dish hits all the right flavor notes.&quot; From myrecipes.com [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1", "2", "4", "1", "1/2", "2", "2", "1", "1", "1", "4", "1", "1/4", "1", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "ground cumin", "ground coriander", "ground cinnamon", "ground turmeric", "beef stew meat", "olive oil", "red onion", "garlic cloves", "diced tomatoes", "sherry wine vinegar", "bay leaf", "mixed herbs", "orange zest", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.9 [FatContent] 16.3 [SaturatedFatContent] 4.3 [CholesterolContent] 96.8 [SodiumContent] 1199.8 [CarbohydrateContent] 10.3 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 35.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat. Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat. Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes. Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.
[Name] Nif's Cuban Sandwich [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-25T01:19:00Z [Description] Staying true to Cuban tradition, you won't find mayo, tomato or lettuce on this sandwich! A quick sandwich that you can custom make for everyone. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/18/Z5lceQ3yTm2lWJoMoGJZ_IMG_0289.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/18/K4ZiJcDfTVGHpNzuKQIY_IMG_0292.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/18/bE1cHe1RSzCeLAlYl1A1_00100lPORTRAIT_00100_BURST20190724175456577_COVER.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cuban", "Caribbean", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "8", "8", "8", NA, NA, "1"] [RecipeIngredientParts] ["butter", "yellow mustard", "ham", "swiss cheese", "pickles", "English cucumber", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1364.7 [FatContent] 35.6 [SaturatedFatContent] 18.1 [CholesterolContent] 78.9 [SodiumContent] 3444.9 [CarbohydrateContent] 201.2 [FiberContent] 10.1 [SugarContent] 12.0 [ProteinContent] 61.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut French loaf lengthwise. Spread butter on top and bottom. Generously add mustard, don't be shy! Layer ham, cheese, pickles and cucumber. Add salt and pepper to taste. Put top on the sandwich and cut into 3 or 4 equal pieces. Heat pan to medium-high temperature. Baste top of one section with olive oil and place oiled side down in pan. Baste other side with olive oil. OR Heat sandwich press or plancha to medium-high. Only use the flat side, no grooves on this sandwich! Close until toasted and cheese is melted! For pan - Place heavy item on top of sandwich - I used 2 nested pots. Toast for 5 minutes. Turn sandwich over and toast for another 5 minutes. Turn the heat down and put a lid on the pan to finish the melting. I can see how a sandwich press might do a better job because it's not easy to heat through if you have too many layers. Cut each sandwich diagonally and enjoy!
[Name] Cuban Sandwich (My Way) [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-25T13:15:00Z [Description] Cuban Sandwich &ndash; also known as Cubano, to me is a fancy grilled ham and cheese sandwich with other ingredients added on. I use my homemade Cuban Bread Roll recipe to make it even more authentic, but French bread can be used. Sofrito is a Cuban salsa and like most Cuban food is not hot spicy but full of flavors; see my note in directions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/78/30/6/nAE0wmLfQ4mkOdM2kTzb_Cuban%20Sandwich%20my%20way.JPG" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "4", "4", "4", "4", "2 -3", "1/4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "mustard", "cooked ham", "bacon", "swiss cheese", "dill pickles", "onion", "oregano", "paprika", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.5 [FatContent] 50.7 [SaturatedFatContent] 21.1 [CholesterolContent] 140.0 [SodiumContent] 1875.9 [CarbohydrateContent] 10.2 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 40.4 [RecipeServings] 2.0 [RecipeYield] 1 Sandwich Roll [RecipeInstructions] ["Preheat a Large Cast iron or grill, over medium heat.", "Slice bread loaf in half long way making two sides. Spread the bottom and top halves with olive oil, spread mustard . Layer bottom and top halves with alternating ham, bacon, Chorizo, cheese, pickles, and onions. Be sure to place cheese on both sides .", "Top with Sofrito and sprinkle with Oregano, Paprika and salt and pepper to your preferred taste.", "Close sandwich, pressing gently. Make sure you don’t overfill your sandwich by too much or the inside of the sandwich won’t warm properly when cooking.", "Brush outside of the bread with soft butter.", "Wrap sandwich tightly in foil.", "Place sandwich in the center of the the grill or pan if using, press it down to make full contact Use a second pan or other heavy object to press on them until the first side crisps. About 5 minutes.", "When crisp, carefully flip sandwiches, continue cooking until crisp and browned, about another 5 minutes.", "When done, unwrap foil, slice into 2 to 4 slices and serve.", "NOTE: Sofrito is a type of Cuban salsa (not hot] I tend to make my own with recipe#456661." ]
[Name] PICKLED GINGER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2019-07-25T13:23:00Z [Description] This is a great palate cleanser to enjoy every bit especially when sampling different types of sushi or sashimi... VIDEO https://www.youtube.com/watch?v=pT1228jF3PQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qaOgo2GWT4CruLQn2lRa_Pickled-Ginger-4_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1/3"] [RecipeIngredientParts] ["ginger", "radishes", "sea salt", "rice vinegar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.5 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 1195.5 [CarbohydrateContent] 114.7 [FiberContent] 16.1 [SugarContent] 37.2 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 2 jars 250 ml [RecipeInstructions] Using a mandolin, carefully slice ginger (paper thin] and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes. In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars. Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.
[Name] Dutch Potato Salad (Huzarensalade) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-07-27T00:48:00Z [Description] Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com. [Images] character(0) [RecipeCategory] Dutch [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "5", "3/4", "1", "1", "2", "1/2", NA, "3", "1", "2", "1/2", NA, "6 -8"] [RecipeIngredientParts] ["yukon gold potatoes", "apples", "ham steak", "corn", "parsley", "white wine vinegar", "mayonnaise", "hard-boiled eggs", "green leaf lettuce", "tomatoes", "cucumber", "deli ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.2 [FatContent] 9.1 [SaturatedFatContent] 2.7 [CholesterolContent] 134.8 [SodiumContent] 1616.1 [CarbohydrateContent] 54.1 [FiberContent] 7.7 [SugarContent] 13.7 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice. Combine dressing ingredients in a small bowl. Add all salad ingredients to a large bowl. Mix in dressing. Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.
[Name] RASPBERRY VINAIGRETTE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-27T15:17:00Z [Description] Although this homemade vinaigrette is quite popular during the summer months, this can be enjoyed all year round...! VIDEO https://www.youtube.com/watch?v=glijpWYexGY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/p0Pzob9jSqqYNkZSHa6G_Raspberry-Vinaigrette-7-1024x768.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 1/2", "1", "2", "1", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["raspberry vinegar", "honey", "Dijon mustard", "red onion", "poppy seed", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1423.5 [FatContent] 146.8 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 123.5 [CarbohydrateContent] 31.7 [FiberContent] 1.4 [SugarContent] 24.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well. Note: If desired, had 3-4 fresh raspberries in the vinaigrette.
[Name] RASPBERRY VINAIGRETTE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-27T15:20:00Z [Description] Although this homemade vinaigrette is quite popular during the summer months, this can be enjoyed all year round...! VIDEO https://www.youtube.com/watch?v=glijpWYexGY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/oshwLvubTqiSUEdkNd9I_Raspberry-Vinaigrette-7-1024x768.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 1/2", "1", "2", "1", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["raspberry vinegar", "honey", "Dijon mustard", "red onion", "poppy seed", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1423.5 [FatContent] 146.8 [SaturatedFatContent] 14.1 [CholesterolContent] 0.0 [SodiumContent] 123.5 [CarbohydrateContent] 31.7 [FiberContent] 1.4 [SugarContent] 24.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well. Note: If desired, had 3-4 fresh raspberries in the vinaigrette.
[Name] Nectarine Ice Cream [AuthorId] 683554 [AuthorName] Spicy Little Sister [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2019-07-28T16:04:00Z [Description] This is midsummer in a spoon. My family used to make this in large quantities in a hand crank ice cream maker, but I&rsquo;ve scaled the recipe down for a small KitchenAid ice cream maker. Any ripe stone fruit (ie. Apricots, peaches etc) can be used for the nectarines. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "1", "1"] [RecipeIngredientParts] ["nectarines", "salt", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.5 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 87.6 [SodiumContent] 87.9 [CarbohydrateContent] 61.9 [FiberContent] 3.9 [SugarContent] 54.3 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Shred, macerate, and smush the stone fruit. Add the salt and a little less than 1/3 of a cup sugar (to taste, add more if you like it sweet]. Set aside in the fridge to come together.", "Vigorously mix the milk, cream, sugar, and vanilla together, and pop in the freezer to chill.", "Put the milk mixture into the pre-frozen KitchenAid ice cream maker (it needs to pre-freeze for at least 24 hours to work], and churn it for 5 mins at #2 speed. Increase speed to #4 for 5-7 minutes Add the fruit mixture and churn at #1 till it’s mixed in, then churn at #2 for five more minutes. Now you have soft serve. Stick the ice cream in the freezer for 1-2 hours for harder ice cream." ]
[Name] Turkey Herb Meatloaf [AuthorId] 192880 [AuthorName] Cindy Rose [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2019-07-28T19:10:00Z [Description] Recipe cut from newspaper many years ago. My family loves it. Adds a very interesting flavor with the tarragon and I think that is why this is the meatloaf they always want me to make. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1/4", "1/4", "1/4", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["celery", "eggs", "green onion", "milk", "ketchup", "soy sauce", "chili powder", "black pepper", "herbs", "fresh tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.0 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 108.4 [SodiumContent] 490.7 [CarbohydrateContent] 5.7 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 30.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Line a jellyroll pan with aluminum foil Spray with cooking spray. Combine all ingredients in a large bowl and transfer to pan and shape into large oval loaf. Bake about 1 hour and 10 minutes. Let stand severl minutes before slicing.
[Name] Kefir Coleslaw [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-07-28T21:56:00Z [Description] I'm making way too much kefir and have to find ways to consume. i found this on the Canada FoodNetwork website. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "1", "1", "2", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage", "carrot", "fresh parsley", "shallot", "canola oil", "red wine vinegar", "honey", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.1 [FatContent] 2.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 136.6 [CarbohydrateContent] 6.7 [FiberContent] 1.8 [SugarContent] 4.1 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] 10 cups [RecipeInstructions] Stir together cabbage, carrots and parsley in large bowl. Whisk together shallot, kefir, oil, vinegar, honey, salt and pepper in another bowl; pour over cabbage mixture and toss to coat. Let stand for 15 minutes before serving.
[Name] Baked Parmesan Asparagus [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-07-29T03:50:00Z [Description] Make and share this Baked Parmesan Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1/3", "1/2"] [RecipeIngredientParts] ["asparagus", "olive oil", "parmesan cheese", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.5 [FatContent] 18.8 [SaturatedFatContent] 4.9 [CholesterolContent] 14.7 [SodiumContent] 288.9 [CarbohydrateContent] 11.1 [FiberContent] 4.9 [SugarContent] 3.3 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Place the asparagus side by side. Lightly drizzle with oil and toss to coat. Sprinkle with salt and pepper, garlic powder and parmesan. Bake in oven for about 10 minutes or until cheese starts to brown. Enjoy any browned bits of parmesan left on the foil on top of your asparagus!
[Name] Berry Kombucha &ldquo;Fauxito&rdquo; Mocktail [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-07-29T14:27:00Z [Description] With sweet-tart berries, notes of floral hibiscus and Mojito influences of mint and lime, this bubbly kombucha-based mocktail is a refreshing summer sipper. It uses unrefined Demerara sugar rather than white for its richness and molasses-like finish, sure to quench your thirst as the weather warms up. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "10", "2", "2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["raspberries", "fresh mint leaves", "demerara sugar", "fresh lime juice", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 10.9 [FiberContent] 0.2 [SugarContent] 8.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place blackberries and raspberries in highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed. Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves. Garnish with additional berries and mint sprig.
[Name] Pulled Pork Mac and Cheese With Mushrooms [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2019-07-29T14:30:00Z [Description] If you thought macaroni and cheese couldn&rsquo;t get better, prepare your taste buds for the flavour experience of a lifetime. Mushrooms, pulled pork and cheese make for a great take on a classic meal. The recipe was made in partnership with Mushrooms Canada and Ontario Pork. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["1/2", "2 -3", "1", NA, "2", "3", "3", "1/2", "2", "1/2", "2", "2", "1", "3", "1/4", NA, "1", "1"] [RecipeIngredientParts] ["mushroom", "barbecue sauce", "olive oil", "rigatoni pasta", "milk", "onion", "garlic cloves", "butter", "flour", "Dijon mustard", "sharp cheddar cheese", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 914.8 [FatContent] 60.0 [SaturatedFatContent] 27.4 [CholesterolContent] 209.9 [SodiumContent] 936.4 [CarbohydrateContent] 44.3 [FiberContent] 1.7 [SugarContent] 17.2 [ProteinContent] 48.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside. In a large pot, cook pasta until al dente. Set aside. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot. In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved]. Bake at 350°F (175°C] until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.
[Name] Portobello Toasts [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-07-29T14:32:00Z [Description] Make and share this Portobello Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/3", "1", "1/4"] [RecipeIngredientParts] ["margarine", "portabella mushrooms", "sun-dried tomato packed in oil", "fresh thyme", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.9 [FatContent] 7.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 98.6 [CarbohydrateContent] 5.7 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°F (220°C]. Line baking sheet with parchment paper.", "Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.", "Bake 15 minutes or until tender and browned around the edges.", "Sprinkle with basil before serving.", "Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon." ]
[Name] Baby Back Ribs With Beer &amp; Brown Sugar Glaze [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2019-07-29T14:35:00Z [Description] Take it beyond the family-friendly burger with this tasty, beer-inspired recipe for ribs. They&rsquo;re glazed with Miller Lite, bringing to the fore a great pilsner taste with 90 calories and 3 grams of carbs per 355ml can. Serve with potato salad, corn salad, fruit, grilled corn and grilled vegetables for a complete meal. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "1/2", "1/2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["paprika", "light brown sugar", "beer", "garlic cloves", "Dijon mustard", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 209.4 [CarbohydrateContent] 19.2 [FiberContent] 0.1 [SugarContent] 17.8 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine paprika, mustard powder, salt, chilli powder and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for three hours or up to overnight. Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375°F (190°C]. Fill the bottom of the baking sheet with ¼-inch boiling hot water and add the ribs. Cover with foil and place in oven. Braise ribs for one hour and 20 minutes until tender. While the ribs are cooking, combine sugar, beer, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes until the mixture has thickened. Increase oven temperature to 425°F (220°C]. Brush the glaze (reheat if the glaze has become too thick] on the ribs and bake, uncovered, for 10 minutes. Preheat a gas or charcoal grill to medium-high heat. Transfer ribs to the grill and cook for 3 minutes a side until lightly charred. Slice and serve.
[Name] Chocolate Peanut Butter Smoothie [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-29T14:37:00Z [Description] There&rsquo;s no better way to kick-start your morning than with a tasty smoothie that&rsquo;s loaded with nutrients. Lucky for chocolate lovers, this easy-to-make smoothie is a great alternative for busy, on-the-go professionals who prioritize a healthy diet, but don&rsquo;t always have the time to accommodate one. For this recipe, swap out regular milk for hemp milk and add in a plant protein blend, which contains over 20 grams of protein to power you through your day. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "2", "1/4"] [RecipeIngredientParts] ["banana", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.8 [FatContent] 18.0 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 150.3 [CarbohydrateContent] 39.5 [FiberContent] 8.6 [SugarContent] 17.6 [ProteinContent] 11.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place frozen banana, peanut butter, protein blend, cocoa powder, hemp beverage, and agave nectar in a blender. Blend everything together until completely combined and smooth. Transfer to a cup and top with cacao nibs, nuts and chopped dark chocolate.
[Name] VIETNAMESE ICED COFFEE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-30T12:36:00Z [Description] Tasty, smooth, creamy, rich and refreshing, this cold coffee is just fabulous to have on a hot summer day or anytime you want a cold beverage! VIDEO https://www.youtube.com/watch?v=3CF6Hx-g9Us [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vietnamese", "Asian", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", "6 -8"] [RecipeIngredientParts] ["sweetened condensed milk", "coffee", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 3.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.0 [SodiumContent] 59.5 [CarbohydrateContent] 20.8 [FiberContent] 0.0 [SugarContent] 20.8 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.", "When it’s done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend." ]
[Name] VIETNAMESE ICED COFFEE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-07-30T12:38:00Z [Description] Tasty, smooth, creamy, rich and refreshing, this cold coffee is just fabulous to have on a hot summer day or anytime you want a cold beverage! VIDEO https://www.youtube.com/watch?v=3CF6Hx-g9Us [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/joJbKqWvRG6Qlfav0hVf_Vietnamese-Coffee-1_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Vietnamese", "Asian", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", "6 -8"] [RecipeIngredientParts] ["sweetened condensed milk", "coffee", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 3.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.0 [SodiumContent] 59.5 [CarbohydrateContent] 20.8 [FiberContent] 0.0 [SugarContent] 20.8 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.", "When it’s done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend." ]
[Name] Dutch Crunch Bread Rolls [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-07-31T00:30:00Z [Description] Rolls with just the right amount of crunch, lovely for any kind of sandwich or just for snacking. I haven't had Dutch Crunch since I was little girl, and I had I forgotten all about it. Placing this recipe here to try. Total time: 2 hrs, 15 mins. From the website Handle the Heat. Please note: You must have rice flour for the topping. You cannot sub regular flour. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Dutch", "European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "3", "1 1/2", "1", "3/4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["instant yeast", "water", "milk", "granulated sugar", "all-purpose flour", "fine salt", "instant yeast", "water", "sugar", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.2 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.7 [SodiumContent] 702.2 [CarbohydrateContent] 76.1 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] 6 rolls [RecipeInstructions] For the rolls: In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand. Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour. Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping. Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it’s ready. For the topping: In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy. Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using. Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes. Meanwhile, preheat the oven to 400°F. Bake the rolls for 25 minutes, or until golden brown. *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products. You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.
[Name] Roasted Strawberry Frozen Yogurt [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2019-07-31T02:39:00Z [Description] I put this together hoping to make a rich frozen yogurt. Instead of plain whole-milk yogurt I used honey whole-milk yogurt so I omitted the 2 tablespoon of honey. My ice cream maker can only accommodate a small amount of ingredients, I reduced the yogurt from 3 to 2 cups. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["strawberries", "sugar", "vanilla", "sea salt", "heavy whipping cream", "corn syrup", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.5 [FatContent] 5.7 [SaturatedFatContent] 3.4 [CholesterolContent] 20.4 [SodiumContent] 79.4 [CarbohydrateContent] 35.8 [FiberContent] 1.1 [SugarContent] 32.6 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°F. Combine strawberries, vanilla, salt and sugar in a 13x9x2\" baking pan. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.", "Purée berries, juices and remaining ingredients in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions until the texture of soft serve ice cream. Transfer mixture to an airtight container, press a piece of parchment or plastic wrap against the top of the yogurt to prevent ice crystals from forming. Freeze until ready to serve." ]
[Name] Crispy String Beans [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-07-31T13:50:00Z [Description] Make and share this Crispy String Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 beans [RecipeInstructions] 2 cups plus 1 tablespoons cooking oil. 3/4 lb. string beans, trimmed and cleaned. 1 tablespoons minced garlic. 2 tablespoons minced pork. 2 tablespoons soy sauce. 1/2 tablespoons sherry. 1/2 tablespoons sugar. 4 tablespoons chicken broth. 1/2 tablespoons sesame oil. 1 tablespoons minced scallion. Heat 2 cups of oil in a wok,add the beans. Fry for 1 minute or until soft. Drain. In a saute pan, add the remaining oil and heat. Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth. Add the sesame oil and scallion, swirling to heat through. (Source: Delectable Vegetable Dishes].
[Name] Vitamix Bacon Cheddar Potato Soup [AuthorId] 227991 [AuthorName] Jetta [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2019-07-31T13:51:00Z [Description] Make and share this Vitamix Bacon Cheddar Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/3", "2", "2/3", "1/4", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["milk", "russet potatoes", "cheddar cheese", "onion", "dried dill weed", "salt", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.6 [FatContent] 16.9 [SaturatedFatContent] 9.5 [CholesterolContent] 50.9 [SodiumContent] 621.2 [CarbohydrateContent] 30.3 [FiberContent] 2.9 [SugarContent] 1.6 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] 1. Put the milk, 1 of the potatoes, 1/3 cup of the cheese, the sautéed onion, dill and salt into Vitamix in the order listed and put the lid on container. 2. Set the Vitamix on variable 1. 3. Press start and slowly increase the speed to high. 4. Blend for 5 minutes or until heavy steam escapes from vented lid. 5. Reduce the speed to variable 3 and remove the lid plug. 6. Add the second potato, bacon and cheese (and broccoli, if desired] through the lid plug opening. 7. Blend an additional 20 seconds. 8. Remove lid carefully to avoid the steam and serve soup.
[Name] BASIC HAWAIIAN PIZZA [AuthorId] 2002497175 [AuthorName] Brandon O. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-07-31T13:52:00Z [Description] Make and share this BASIC HAWAIIAN PIZZA recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "6", "1 1/2", "1", "1", "8"] [RecipeIngredientParts] ["mozzarella cheese", "pineapple", "Canadian bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1732.9 [FatContent] 107.2 [SaturatedFatContent] 34.8 [CholesterolContent] 251.8 [SodiumContent] 8115.0 [CarbohydrateContent] 111.8 [FiberContent] 25.1 [SugarContent] 49.4 [ProteinContent] 94.5 [RecipeServings] nan [RecipeYield] 1 PIZZA [RecipeInstructions] Heat oven to 450. coat pizza crust with pizza sauce (to the edges of the crust]. add layer of mozzarella cheese. add canadian bacon symetrically across the pizza. sprinkle a little cheese. add olives and pineapple,. add cheese to taste. evaluate the pizza. you don't want too much cheese piled up next to the crust. it can melt and drip through your oven. bake 8-10 minutes.
[Name] Classic Meatloaf [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-07-31T13:52:00Z [Description] www.kleinworthandco.com. My: notes: you can serve this with Applebees- mashed potatoes with everything in it- or macaroni and cheese or simple Bob Evan's Mashed potatoes and a vegetable or a baked potato. [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 12 slices of meatloaf [RecipeInstructions] 1 pound lean ground beef (sirloin]. 1 pound ground chuck. 1/2 cup milk. 1 tbsp Worcestershire' sauce. 1/2 tsp salt. 1/2 tsp dry mustard. 1/4 tsp pepper. 2 tsp minced garlic. 1 egg. 1/2 cup bread crumbs or panko. 1/2 cup ketchup. Preheat oven to 350* F. degrees. Combine ground beef, ground chuck, milk, Worcestershire sauce, salt, dry mustard, pepper, minced garlic, eggs, & bread crumbs/panko in a large mixing bowl. Work together with your hands until completely combined – but don’t over-work the meat. Spray a 9x5x3 loaf pan with olive oil or cooking spray. Transfer the meat mixture to the pan & pat down so it’s smooth on top. Add the ketchup to the top & spread evenly with a spatula. Bake uncovered for 60-75 minutes or until internal temperature reaches 160 degrees. **TIP- you can use your stand mixer with the paddle attachment & pulse several times just until mixed- don’t let it get pasty.
[Name] Creamy Cucumber Salad [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2019-07-31T13:54:00Z [Description] Make and share this Creamy Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 p water [RecipeInstructions] ["4 medium cucumbers, sliced.", "2 tsp kosher salt.", "1 cup mayonnaise (*my notes: I use sour cream].", "4 tsp distilled white vinegar.", "1/4 cup white sugar (My note: 1/2 teaspoons sugar].", "1/2 tsp seasoned salt.", "1/2 tsp dried dill weed.", "Place cucumbers in a large glass or non-reactive bowl. Sprinkle with kosher salt, cover, and let stand for 30 minutes. Pour off the excess liquid and drain in a colander for about 30 minutes. Add mayonnaise, vinegar, sugar, seasoned salt, and dill and mix well. Cover and refrigerate until ready to serve." ]
[Name] Laurel's Cuban Sandwich [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2019-07-31T16:45:00Z [Description] A slightly different twist on the Cuban Sandwich, invented for the &quot;If You Build It, They Will Eat It Challenge, Susie's World Tour 2019 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/44/vf9j4cb2R0WqExRlmR2y_Laurel%27s Cuban Sandwich.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "4", "4", "3", "4", "4", "8", "1"] [RecipeIngredientParts] ["mayonnaise", "honey", "mustard", "ham", "dill pickles", "sweet onions", "swiss cheese", "green olives", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1793.5 [FatContent] 32.8 [SaturatedFatContent] 16.4 [CholesterolContent] 66.8 [SodiumContent] 3891.9 [CarbohydrateContent] 299.9 [FiberContent] 14.3 [SugarContent] 18.9 [ProteinContent] 76.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice French loaf in half lengthwise to make a sandwich. (If loaf is very fat, slice off narrow pieces from the inner part of each slice to make a thinner sandwich.]. Mix together mayonnaise, sofrito sauce, and honey to make a sauce. Spread this sauce on both sides of sandwich. Then spread on mustard. Place ham, roast pork, dill pickles, sweet onion, green olives, and Swiss cheese on bottom layer of sandwich. Put sandwich together, brush both sides with melted butter, and wrap smoothly and tightly in foil. Place wrapped sandwich, bottom side down, in preheated (medium heat] skillet, and press down with something heavy, such as a foil-wrapped brick.] I use a cast iron skillet with large tomato juice cans inside. When you hear the butter sizzling, leave sandwich 3-4 minutes, then flip it onto it's top and press again, leaving it for 3-4 minutes more. Remove sandwich from heat and let rest for 3 minutes. Unwrap, slice, and enjoy!
[Name] Garlic Roasted Potatoes [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-08-01T02:24:00Z [Description] Make and share this Garlic Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1 1/2", "1", "2", "2"] [RecipeIngredientParts] ["small red potatoes", "white potatoes", "olive oil", "kosher salt", "fresh ground black pepper", "garlic", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.9 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 447.3 [CarbohydrateContent] 30.7 [FiberContent] 3.9 [SugarContent] 1.4 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
[Name] SCALLOP PINEAPPLE CEVICHE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-08-01T05:04:00Z [Description] This light, flavorful and fresh dish is so tasty! It's a nice change and perfect to enjoy during the hot summer months! VIDEO https://www.youtube.com/watch?v=V6uoPY0N9FE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jRCQALPSamTMbMTjnBoW_Scallop-Pineapple-Ceviche-1_Fotor-2nd-1024x768.jpg" [RecipeCategory] South American [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1/4", "2", "1/2", "1/4", "1/4", "1/8", "1/8", "1/2", "1"] [RecipeIngredientParts] ["scallops", "chutney sauce", "lemon juice", "lime juice", "pineapple", "sea salt", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 3.6 [SodiumContent] 133.6 [CarbohydrateContent] 8.1 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 ½ to 3 hours or until the scallops turn opaque.", "About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips." ]
[Name] Tofu Parmesan Subs [AuthorId] 2232883 [AuthorName] rereksnake [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2019-08-01T18:51:00Z [Description] Make and share this Tofu Parmesan Subs 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/53/91/48/clvxlxTxRnWWS77mg1Z0_IMG-20190731-WA0002.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "8", NA, "1/2", "1/3", "1/2", "1", "1", "2 1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["crushed tomatoes", "garlic clove", "fresh basil leaves", "parmesan cheese", "egg", "firm tofu", "olive oil", "part-skim mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.7 [FatContent] 21.7 [SaturatedFatContent] 6.0 [CholesterolContent] 62.9 [SodiumContent] 956.1 [CarbohydrateContent] 59.0 [FiberContent] 6.6 [SugarContent] 2.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-heat. season with salt and pepper and simmer until slightly thickened, about 15 minutes. toss the breadcrumbs, 2 tablespoons Parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. dip the tofu in the egg, then in the crumbs, turning to coat. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. add the tofu and cook until crisp, 3 to 4 minutes per side. place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.
[Name] Home Canned Pickled Jalapenos [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2019-08-01T19:40:00Z [Description] Make and share this Home Canned Pickled Jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "6", "2", "3", "1/4", "2", "1/2"] [RecipeIngredientParts] ["white vinegar", "water", "fresh garlic", "sugar", "pickling salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.8 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2814.7 [CarbohydrateContent] 27.4 [FiberContent] 6.4 [SugarContent] 20.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 5 quart jars [RecipeInstructions] Bring canning jars to a boil in a canning pot. Lower the heat to keep the jars hot as you prepare the recipe. Put the vinegar, water, garlic cloves, sugar and salt in a non-reactive pot. Stir and set aside while slicing the jalapeno peppers. Cut off the stem and blossom end of each jalapeno pepper and cut into thin slices (I use a mandolin type slicer which saves time and all the slices are uniform. Place all the pepper slices and seeds into a large bowl as you slice them. DON'T FORGET TO WEAR GLOVES. Heat the vinegar, water, garlic, sugar and salt to a boil. Reduce heat and simmer five minutes. Remove one jar from the canning pot at a time. Add 1/2 teaspoon of pickling spice to the bottom of the jar. Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible. Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving 1/2 inch of headspace. Remove as many of the air bubbles as possible using an air bubble remover. Recheck the headspace and add more liquid if needed. Wipe the jar rim with a damp paper towel. Place a lid on the jar and screw on a band to just finger tight. Place each filled jar into your hot water bath canner as you fill it. Repeat the process for all the remaining jars. Process in a boiling water bath canner for 10 minutes. Allow to cool completely, usually overnight, before loosening the band and labeling. Makes 4 to 5 pints of pickled peppers.
[Name] Pesto Chicken Paninis [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-08-01T20:14:00Z [Description] Recipe from Blue Apron. Really good, crispy on the outside. Watch your time and don't burn sandwiches! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/VspNqPKyR6K164DgJyAI_67609776_10156631602526886_5255756861709221888_n.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/3", "1/4", "4", "2", "1", "15"] [RecipeIngredientParts] ["chicken breasts", "basil pesto", "fresh mozzarella cheese", "ghee", "butter", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.7 [FatContent] 30.8 [SaturatedFatContent] 12.8 [CholesterolContent] 147.8 [SodiumContent] 1057.4 [CarbohydrateContent] 30.5 [FiberContent] 4.8 [SugarContent] 7.6 [ProteinContent] 48.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Halve the rolls.", "Pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one], heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.", "While the chicken cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato sauce (carefully, as the liquid may splatter] and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.", "Assemble the paninis using the halved rolls, pesto, cooked chicken, mozzarella (tearing into small pieces before adding], and the pecorino; season with salt and pepper. Wipe out the pan used to cook the chicken. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis. Place a heavy-bottomed pot (or pan] on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping]. Carefully transfer to a cutting board and halve on an angle." ]
[Name] Zaatar and Black Olive Harcha [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-08-02T18:50:00Z [Description] Harcha is a classic Moroccan breakfast treat. It is a pan-fried cake made with semolina flour. Harcha is soft on the inside and slightly crispy on the outside. They are also used at tea time and can be either savory or sweet. This version is a lovely savory treat. Note - the prep time includes 20 minutes of rest time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/51/Vz3MjCwTQ3WHwk82jJYN_Harcha 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/51/SuvYfzUxRIYNw5SeqfLn_Harcha 1.jpg"] [RecipeCategory] Moroccan [Keywords] ["African", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "75", "100", "1", "3", "2", "1"] [RecipeIngredientParts] ["semolina", "butter", "milk", "baking powder", "za'atar spice mix", "black olives", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 94.9 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 10.9 [SodiumContent] 212.2 [CarbohydrateContent] 11.8 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 16 small (5 cm) harcha [RecipeInstructions] In a medium sized bowl mix together the semolina, zaatar, olives, baking powder and salt. Add the soft butter and mix using your hands, making sure that the dry mixture is moist. Add half of the milk and mix again. Keep adding milk, gradually, until you obtain a dough consistency that you can shape in your hands. Depending on the type of semolina you will be using, the amount of milk will vary. Let the harcha dough rest for 20 minutes to allow the semolina flour to absorb the milk. Divide the dough into equal sized balls and flatten them into 1 cm thick discs or any other shape. Coat the harcha discs with more semolina on each side to obtain a crispy texture once cooked. To cook them, place them in a warm pan over medium-low heat and cook on each side for 5 minutes or until golden on each side.
[Name] Stir Fried Noodles (Mie Goreng) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-08-02T20:19:00Z [Description] Back in the 17th century, the Netherlands was an important colonial power ruling the world&rsquo;s spice trade. The jewel in its crown was Indonesia, and when the Dutch East India Company went bust in the 19th century, Indonesia became a Dutch colony. Today, Indonesian food is almost synonymous with some of the top Dutch foods. You&rsquo;ll find Indonesian restaurants everywhere. This recipe uses shrimp, but you can substitute any protein of your choice. From the website of Seonkyoung Longest, a young woman who is truly an inspiration. ( https://seonkyounglongest.com/) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/52/RaFKTTobTzqADgZJl9m6_CQ19 Stir Fried Noodles (Mie Goreng].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/52/Kp1KCjpfREyybnNlerQt_stir fried noodles the one.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/52/CCXThWHuRaivfQByK8Yf_stir fried noodles.jpg"] [RecipeCategory] Indonesian [Keywords] ["Dutch", "Asian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "6", "2", "4", "2", "1/2", "1", "3", "3", "1", "2"] [RecipeIngredientParts] ["soy sauce", "ketjap manis", "dark soy sauce", "shrimp", "garlic cloves", "shallot", "carrot", "bok choy", "green cabbage", "bean sprouts", "shallot", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 610.5 [FatContent] 23.3 [SaturatedFatContent] 4.5 [CholesterolContent] 330.2 [SodiumContent] 830.7 [CarbohydrateContent] 70.7 [FiberContent] 4.5 [SugarContent] 5.3 [ProteinContent] 30.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine all ingredients for sauce, and set aside. Heat a wok over high heat; add 1 tablespoon oil, and shrimp. Season with small pinch of salt and pepper and cook 1 to 2 minutes each side. Remove shrimp from wok and set aside. In same wok, add remaining oil, chopped garlic and shallot. Stir fry for 30 seconds until fragrant. Be careful not to burn or brown them too much. Add carrot and green leaf vegetable, stir fry until vegetables are softened, about 1 minute. Stir in prepared egg noodles and pour sauce we made earlier. Toss and stir until everything is combined, about 2 to 3 minutes. There shouldn’t be any liquid on bottom of wok. Now stir in bean sprouts and cooked shrimp until combined. Sprinkle fried shallot and mix inches Remove from heat. Transfer to a serving plate and sprinkle some more fried shallots. If you like, place fried eggs right on top of Mie Goreng. Or you can scramble the egg into the dish after cooked noodles (before adding bean sprouts and shrimp].
[Name] Chicken Sate (Nasi Goreng) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-08-02T22:00:00Z [Description] Chicken sat&eacute; is as Dutch as Chicken Tikka Masala is British!
[Name] Easy Dutch &quot;War Fries&quot; (Patatje Oorlog) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2019-08-02T23:08:00Z [Description] The Dutch enjoy Peanut Sauce on chips with some finely chopped raw onions and mayonnaise. It&rsquo;s called &ldquo;Patatje Oorlog&rdquo; (which translates as &ldquo;War Chips&rdquo;, presumably because of the mess it makes when you eat it&hellip;). It&rsquo;s incredibly popular in the Netherlands. [Images] character(0) [RecipeCategory] Dutch [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 -2", "1 -2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["frozen french fries", "crunchy peanut butter", "coconut milk", "water", "dark brown sugar", "ketjap manis", "sambal oelek", "mayonnaise", "sweet onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.8 [FatContent] 32.5 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 714.1 [CarbohydrateContent] 50.4 [FiberContent] 6.5 [SugarContent] 6.5 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat first 5 ingredients, (peanut butter - sambal], over low/medium heat. Add more or less of one or the other until you are happy with the balance of flavors and the consistency. Allow to cool to room temperature. While peanut sauce is cooling, prepare French fries according to package directions. Place hot French fries on a platter. Pour 1/2-3/4 cup peanut sauce on top, plop mayonnaise on top of that, and sprinkle with the raw onion. Serve immediately and enjoy!
[Name] Moroccan Slow Cooker Chicken Stew With Chickpeas [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-08-02T23:46:00Z [Description] Moroccan slow cooker chicken thighs with chickpeas and olives that is easy to put together yet full of flavor and spice. Serve with cous-cous. An easy weeknight dinner. From Immaculate Bites. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "1", "1/4", "1/2", "1/2", "1/2", "2", "1", "3", "1", "1", "2", "1/2", "1", "8", "1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["chicken thighs", "salt", "garlic", "cumin", "olive oil", "ground coriander", "garlic", "ginger", "ground cumin", "bay leaves", "onion", "tomatoes", "green olives", "cayenne pepper", "canned chick-peas", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 255.3 [FatContent] 18.9 [SaturatedFatContent] 4.3 [CholesterolContent] 66.7 [SodiumContent] 668.9 [CarbohydrateContent] 6.4 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes. Place canned tomatoes in the slow cooker. When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet. Add onions, garlic, smoked paprika, cumin, and coriander Add salt and cayenne pepper to taste. Stir for about 1 or 2 minutes for the flavors to come together and bloom. Then add to crockpot, deglaze pan with about ¾ cup of broth, and add to slow cooker, together with chickpeas and olives. Cover and cook on high for about 3-4 hours. Remove and serve with cous cous.
[Name] Basic Moroccan White Bread (Khobz) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2019-08-03T00:06:00Z [Description] The disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, and salads. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/56/r1HEfFk7QNiq12opXh3x_CQ19 Basic Moroccan White Bread (Khobz).jpg" [RecipeCategory] Breads [Keywords] ["Moroccan", "African", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2", "1 1/4"] [RecipeIngredientParts] ["flour", "salt", "sugar", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.5 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 584.5 [CarbohydrateContent] 49.4 [FiberContent] 2.1 [SugarContent] 1.2 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 2 loaves [RecipeInstructions] Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina. Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast. Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour. Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine], or until the dough is very smooth and elastic. Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.] Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes. After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room], or until the dough springs back when pressed lightly with a finger. Heat an oven to 435 F/225&deg;C. Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes—rotating the pans about halfway through the baking cycle—or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
[Name] ITALIAN STYLE BRUSCHETTA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-08-03T14:15:00Z [Description] You want a healthy appetizer with tons of flavor then don't look any further...! VIDEO https://www.youtube.com/watch?v=vPDnTJzpchk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/2A9KeEbwRPqC9DFsxyEN_Bruschetta-5-2-1024x765.jpg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", "1/4", "2", "3", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["roma tomatoes", "red onions", "garlic cloves", "basil", "red wine vinegar", "extra virgin olive oil", "black pepper", "sea salt", "French baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.4 [FatContent] 7.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 805.8 [CarbohydrateContent] 75.4 [FiberContent] 3.9 [SugarContent] 5.1 [ProteinContent] 15.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes into small dice; place in a medium bowl. Add onion, garlic, basil, vinegar, 3 tablespoons olive oil and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes.", "Preheat oven under broiler. Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown. Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately." ]
[Name] ITALIAN STYLE BRUSCHETTA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2019-08-03T14:19:00Z [Description] You want a healthy appetizer with tons of flavor then don't look any further...! VIDEO https://www.youtube.com/watch?v=vPDnTJzpchk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/OCaN6iARZ686JMDVWBkQ_Bruschetta-5-2-1024x765.jpg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", "1/4", "2", "3", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["roma tomatoes", "red onions", "garlic cloves", "basil", "red wine vinegar", "extra virgin olive oil", "black pepper", "sea salt", "French baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.7 [FatContent] 7.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 805.8 [CarbohydrateContent] 75.4 [FiberContent] 3.9 [SugarContent] 5.2 [ProteinContent] 15.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes into small dice; place in a medium bowl. Add onion, garlic, basil, vinegar, 3 tablespoons olive oil and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes.", "Preheat oven under broiler. Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown. Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately." ]
[Name] Air Fryer Chicken Thighs [AuthorId] 791909 [AuthorName] LES H. [CookTime] PT20M [PrepTime] PT7M [TotalTime] PT27M [DatePublished] 2019-08-03T14:51:00Z [Description] Make and share this Air Fryer Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["249", "3/4", "5/8", "3/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["skinless chicken thighs", "paprika", "oregano", "cumin", "pepper", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.3 [FatContent] 3.7 [SaturatedFatContent] 0.9 [CholesterolContent] 75.8 [SodiumContent] 80.9 [CarbohydrateContent] 5.3 [FiberContent] 0.4 [SugarContent] 4.5 [ProteinContent] 18.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix together the chicken seasonings and then sprinkle on the top and bottom of your chicken thighs. Place the chicken thighs in the air fryer for 10 mins at 350 degrees F and then flip and cook for another 10 minutes or until the thickest part of the chicken reaches 165 degrees F.
[Name] Autumn Sausage Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2019-08-03T19:47:00Z [Description] Make and share this Autumn Sausage Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/KXdQ2naITuzTVmCsZ0pA_IMG_0572.JPG" [RecipeCategory] Pork [Keywords] ["Rice", "Apple", "Fruit", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3", "1/2", "1/3", "1", "1/2", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["bulk pork sausage", "apple", "onion", "celery", "cooked long-grain rice", "raisins", "fresh parsley", "brown sugar", "salt", "ground allspice", "ground cinnamon", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.2 [FatContent] 16.1 [SaturatedFatContent] 5.9 [CholesterolContent] 71.0 [SodiumContent] 261.4 [CarbohydrateContent] 40.6 [FiberContent] 2.1 [SugarContent] 13.5 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Taste and adjust seasoning with salt and pepper, if needed. Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.
[Name] Nan's Cuban Sandwich [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2019-08-03T22:46:00Z [Description] This sandwich was created for a Culinary Quest Cuban challenge. I was inspired by two of my favorite sandwiches, the muffuletta and the Schotzky's chain's Original Sandwich. Each has a version of an olive salad used as a condiment on the sandwich. For this Cuban Sandwich, the olive salad is made with ingredients common in Cuban cuisine. I also made home made Cuban Bread rolls using Bonnie G's recipe (posted on this site), which produces four delicious 6 - 8&quot; rolls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/61/wUHNL8tKSsyRqvsr5MhT_Nan%27s Cuban Sandwich.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/61/uQObEyVTjCJOuLcwkYeQ_Nan%27s Cuban Sandwich 2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cuban", "Caribbean", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "1/8", "1", "2", "1/2", "1", "2", "2", "4", "4", "12"] [RecipeIngredientParts] ["olive oil", "lemon juice", "Worcestershire sauce", "dried oregano", "black pepper", "garlic", "parsley", "Spanish olives", "celery", "yellow mustard", "ham slices", "cheese slices", "dill pickle slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.9 [FatContent] 47.5 [SaturatedFatContent] 14.4 [CholesterolContent] 69.2 [SodiumContent] 2743.3 [CarbohydrateContent] 43.9 [FiberContent] 4.8 [SugarContent] 3.2 [ProteinContent] 28.1 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] ["Prepare olive salad: In a small bowl, add olive oil, lemon, Worcestershire sauce, oregano, pepper, minced garlic and parsley. Whisk together. Add chopped olives and finely chopped celery. Stir and set aside.", "Preheat panini grill with griddle plates to 350&deg;F.", "Prepare sandwiches: Using a sharp knife, slice bread rolls in half lengthwise. On the bottom halves, spread the mustard as thick or thin as you like it. Place 6 pickle slices on each, on top of the mustard (add more if you really like pickles]. Next, place the cheese on top of the pickles, dividing between the two halves. Then place half of the ham on top of each. Divide the olive salad mixture evenly between the two sandwiches and spread it carefully to coat the sandwich. Finally, top the sandwiches with the roll tops.", "Place the sandwiches on the panini grill with the griddle plates in place. Carefully lower the lid, allowing the hinge to adjust so that the lid is flat on the sandwiches. Press, making sure the sandwich tops are staying in place and the lid is flattening the sandwiches without the ingredients being squeezed out the sides. Cook for 8 minutes, or until the bread is slightly toasted and the ingredients are warm. Note - if you don't have a panini grill you can cook them on the stove in a heavy bottomed skillet weighing them down to flatten. You'll have to turn them mid-way to get the other side toasted." ]
[Name] Non Traditional Spaghetti Carbonara W/O Egg [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-08-04T08:57:00Z [Description] Make and share this Non Traditional Spaghetti Carbonara W/O Egg recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["spaghetti", "bacon", "olive oil", "pecorino romano cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.9 [FatContent] 43.0 [SaturatedFatContent] 11.0 [CholesterolContent] 38.6 [SodiumContent] 481.2 [CarbohydrateContent] 85.5 [FiberContent] 3.6 [SugarContent] 3.0 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the pasta per package instructions, make sure that the water is well seasoned (salt] before cooking the pasta. When finished keep 1 cup of the (starchy] cooking water.", "Cut the bacon into lardons.", "In a large skillet over Med-high heat add 2 teaspoons of oil and the cut bacon. Cook until the bacon is just crispy.", "Remove the bacon from the pan to cool and drain, remove the rendered bacon fat from the pan, leaving 2 tablespoons for cooking later.", "To the skillet add the 1/4 cup oil to the remaining rendered fat and turn down the heat to medium. Let the oils heat for 2 minutes over medium heat.", "Add the cooked drained pasta to the skillet with the oil. Continuously stir while adding the cooking water to the pasta 2 oz at a time for 30-40 seconds before adding the next 2 oz. Check the pasta when you have added about 1/2 cup of cooking water. A stable sauce should be forming. Add more water if needed.", "Add the cheese and stir for another 30-40 seconds. Taste the pasta and add salt and pepper as needed.", "Either stir in the bacon, or use it as a topping for the pasta.", "Plate the dish and top with a little bit more pecorino romano cheese." ]
[Name] Wild Blueberry Buckle [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2019-08-04T19:41:00Z [Description] Make and share this Wild Blueberry Buckle 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/eUEeMX5ZS1yz9cUPLUTd_IMG_0577.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "Berries", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1 1/2", "1/4", "1/4", "3/4", "1/2", "2", "1 1/2", "1/2", "3/4", "1", "1", "1/2", "5"] [RecipeIngredientParts] ["unsalted butter", "ground cinnamon", "all-purpose flour", "light-brown sugar", "kosher salt", "granulated sugar", "unsalted butter", "all-purpose flour", "baking powder", "salt", "sugar", "egg", "pure vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.1 [FatContent] 17.7 [SaturatedFatContent] 10.7 [CholesterolContent] 63.0 [SodiumContent] 247.7 [CarbohydrateContent] 80.5 [FiberContent] 3.1 [SugarContent] 42.9 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days]. Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries. Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.
[Name] Dutch Fries [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-04T23:02:00Z [Description] There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp. Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. Recipe time does not reflect standing time. From epicurious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/64/LM5Fzta5RYSgWjmf9Yl6_Dutch Fries.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/64/2SjtUv2IRnm0b4y8Nlfj_IMG_9928.JPG"] [RecipeCategory] Dutch [Keywords] ["European", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "2", NA] [RecipeIngredientParts] ["russet baking potatoes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1620.1 [FatContent] 163.7 [SaturatedFatContent] 21.2 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 39.7 [FiberContent] 5.0 [SugarContent] 1.8 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them. Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
[Name] Vanilla Dutch Baby [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-08-05T02:32:00Z [Description] Oh how I love baby dutchman. I left out the sugar in this recipe as well as the salt (personal preference), but I'll post as written. Recipe courtesy of Food Network and Melissa d'Arabian. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "3", "3/4", "3/4", "1", "2", "1", NA] [RecipeIngredientParts] ["butter", "eggs", "all-purpose flour", "milk", "sugar", "pure vanilla extract", "salt", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.6 [FatContent] 28.2 [SaturatedFatContent] 15.4 [CholesterolContent] 337.6 [SodiumContent] 382.3 [CarbohydrateContent] 47.4 [FiberContent] 1.3 [SugarContent] 7.2 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Put butter in a large oven proof skillet and place in oven (I used a cast iron skillet]. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract, and a pinch of salt and blend on medium high speed until uniform. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around in the pan to coat completely, and then pour the remaining butter into the butter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch Baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. (Yeah, that never happened--this was gone in 2 seconds flat] Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board. (Yeah, try cut into 4 slices and served immediately--no cooling, no thing].
[Name] Instant Pot Mac and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-05T02:37:00Z [Description] I love how I can throw everything in and have delicious mac and cheese without slaving over a hot stove. Recipe courtesy of The Salty Marshmallow. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "4", "2", "1", "1", "1/2", "1/2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "chicken broth", "butter", "garlic powder", "pepper", "salt", "mozzarella cheese", "parmesan cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.6 [FatContent] 18.8 [SaturatedFatContent] 11.1 [CholesterolContent] 53.9 [SodiumContent] 922.2 [CarbohydrateContent] 46.9 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. Add the milk, then the cheese to the pot in 3 to 4 handfuls, stirring inbetween each addition until smooth and creamy.
[Name] Instant Pot Chicken Breasts (Frozen and Fresh) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2019-08-05T02:42:00Z [Description] This was a great way to cook a bunch of chicken to eat over salad. I left the skin on and took the skin off with forks after it was done. Recipe courtesy of amindfulmom.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "garlic", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.3 [FatContent] 10.5 [SaturatedFatContent] 3.0 [CholesterolContent] 72.6 [SodiumContent] 459.6 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 23.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in pressure cooker. Close lid and turn vent to sealed. For frozen chicken, cook on high pressure for 10 minutes. For fresh chicken, cook on high pressure for 6 minutes. Allow to release naturally for 5 minutes, and then do a quick relese if needed. Remove chicken from liquid and rest chicken for 5 to 10 minutes. Slice and serve or shred with 1/2 cup cooking liquid. Keeps in fridge for 3 to 4 days.
[Name] Three Cheese Stuffed Shells [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2019-08-05T02:48:00Z [Description] These were terrific with fresh homemade marinara sauce with tomatoes from the garden, but I will post as written. Recipe courtesy of The Recipe Critic. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "15", "8", "1/2", "12", "1", "26", "1/2", "1/4"] [RecipeIngredientParts] ["jumbo pasta shells", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "basil leaves", "egg", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.5 [FatContent] 13.8 [SaturatedFatContent] 8.0 [CholesterolContent] 64.3 [SodiumContent] 543.3 [CarbohydrateContent] 7.7 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.", "In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups of the mozarella, egg, salt, pepper, and basil. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.", "Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.", "Cover with foil and bake at 350 for 30 minutes. Uncover and bake for 5 to 10 minutes more." ]
[Name] World's Best Lasagna [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2019-08-05T03:02:00Z [Description] I used homemade marinara from garden tomatoes, but I will post the recipe as listed. I also only used sausage and no beef. For the ricotta, I used cottage cheese. Very delicious. Recipe courtesy of allrecipes.com and John Chandler. Serving size is estimated. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3/4", "1/2", "2", "28", "12", "13", "1/2", "2", "1 1/2", "1/2", "1", "1 1/2", "1/4", "4", "12", "16", "1", "3/4", "3/4"] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic cloves", "crushed tomatoes", "tomato paste", "tomato sauce", "water", "white sugar", "dried basil leaves", "fennel seed", "salt", "ground black pepper", "fresh parsley", "ricotta cheese", "egg", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.1 [FatContent] 20.4 [SaturatedFatContent] 10.7 [CholesterolContent] 93.3 [SodiumContent] 1315.8 [CarbohydrateContent] 34.9 [FiberContent] 3.9 [SugarContent] 8.3 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375. To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozarella, and sprinkle with 1/4 cup parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil. *I just didn't add cheese on top until I pulled out of the oven so I skipped the foil until the end when I pulled it out of the oven. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 15 minutes. Cool for 15 minutes before serving.
[Name] Chicken Chow Mein [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-08-05T14:32:00Z [Description] Pretty tasty chicken chow mein. The vegetables are nice and crispy just like a restaurant. This is a recipe from &quot;cooking classy&quot; and is copyright 2019. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "1 1/2", "2/3", "2", "2", "4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["chicken", "celery", "green cabbage", "carrots", "green onion", "garlic cloves", "low sodium soy sauce", "oyster sauce", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.2 [FatContent] 8.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 722.1 [CarbohydrateContent] 15.3 [FiberContent] 3.7 [SugarContent] 8.2 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare noodles according to directions on the package. In a bowl whisk together the soy sauce, oyster sauce, sugar and sesame oil then set aside. Heat the 2 tablespoons of vegetable or stir fry oil in a wok over moderately high heat. Add the chicken (if you didn't cook it on the smoker], brown the chicken on all sides. Cook 3-4 minutes, turn and continue to cook until cooked through about 2-3 minutes longer. Transfer to a plate or sheet of foil. Reduce heat slightly add another 1 tablespoon of stir fry oil in a skillet, add celery and saute 3 minutes. Add cabbage and saute 2 minutes then add carrots, green onions, garlic and ginger and saute 1-2 minutes longer, until veggies are all crisp tender. Toss in noodles and chicken then pour soy sauce mixture over the top and toss to coat. Serve warm.
[Name] No Bake Lemon Icebox Cake [AuthorId] 2002496143 [AuthorName] Nielsen-Massey [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2019-08-05T14:40:00Z [Description] This No Bake Lemon Icebox Cake consists of multiple layers of crispy wafers, sweet whipped cream, and berries to resemble a fancy layered torte. The filling softens the layers of wafers, creating a tender cake-like texture. This no-bake dessert is ideal for summer parties or anytime you don&rsquo;t want to turn on your oven! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002496143/RcnITW5ER7yed08Epw3M_IMG_2878.jpg" [RecipeCategory] Dessert [Keywords] ["Summer", "Sweet", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["50", "2", "6", "1/2", "1", "12", "3", "2", "2"] [RecipeIngredientParts] ["fresh lemon zest", "lemon juice", "sugar", "pure vanilla extract", "cream cheese", "heavy cream", "strawberries", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.6 [FatContent] 25.5 [SaturatedFatContent] 15.4 [CholesterolContent] 90.2 [SodiumContent] 91.6 [CarbohydrateContent] 13.8 [FiberContent] 1.0 [SugarContent] 10.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap. In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined. Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use a hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream. Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer. Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake. Cover and refrigerate for at least four hours. For best results, refrigerate overnight.
[Name] Corn on the Cob With Moroccan Spices [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-05T18:29:00Z [Description] Beautiful, tasty and healthy addition to your corn on the cob from EatingWell Magazine (mostly). I'm not going to tell you how to cook your corn because we all seem to have a favourite way. I like to grill it if I have the grill on anyway but I usually do it in the microwave. For this reason, I did not include the cooking time for the corn. Enjoy! [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", "2", "4"] [RecipeIngredientParts] ["ground cumin", "ground coriander", "dried oregano", "ground ginger", "kosher salt", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.3 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 161.1 [CarbohydrateContent] 18.4 [FiberContent] 3.1 [SugarContent] 2.9 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush ½ teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.
[Name] Brown Butter Chocolate Chip Cookies [AuthorId] 2002496143 [AuthorName] Nielsen-Massey [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-08-05T20:00:00Z [Description] Ready to add a new staple to your baking repertoire? We&rsquo;ve got the recipe for you. This classic, chewy chocolate chip cookie recipe is elevated by the addition of irresistible toasty, nutty browned butter and is a great go-to for bake sales, family get-togethers, or the next time a late-night cookie craving hits. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002496143/SdBQJrnlS9iplM605vLq_Chocolate%20Chip%20Cookies%20(No%20Product).jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/4", "1 1/4", "1", "2", "4", "2", "1 3/4", "1", "1", "2"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "pure vanilla extract", "eggs", "all-purpose flour", "baking soda", "salt", "baking powder", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2222.8 [FatContent] 120.9 [SaturatedFatContent] 74.2 [CholesterolContent] 337.0 [SodiumContent] 2615.6 [CarbohydrateContent] 280.4 [FiberContent] 8.3 [SugarContent] 175.8 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 350°F. Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt. Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool. Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips. Spoon batter using a #40 scoop (similar to a metal ice cream scoop] or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
[Name] Homemade Almond Paste [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2019-08-05T21:33:00Z [Description] I've been making my own almond paste for several years now, and this is the recipe I use. I think It's better than store-bought, and MUCH cheaper! Cook time is refrigeration time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/74/CEWOYJCtTzGPB0RNSljO_IMG-7880 (2].JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539174/3QIGojUeSjG7cdk4GTUd_IMG-7880 (2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/74/VWK5EXCTCuqkLxiRfTEV_Almond Paste.jpg"] [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["confectioners' sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1351.6 [FatContent] 76.2 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 240.1 [CarbohydrateContent] 147.6 [FiberContent] 14.4 [SugarContent] 124.8 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] 1 roll [RecipeInstructions] Process the almonds in a food processor until they start to clump together, about one minute. Add remaining ingredients and keep processing, stopping once or twice to push contents down if needed. About another minute. Place the paste on a board sprinkled with confectioner's sugar and form into a log shape. Wrap tightly in cellophane and store in refrigerator for a few hours. It is then ready for use. I have kept this paste for up to two weeks in the refrigerator.
[Name] Garlicky FLASH Zucchini [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT6M [PrepTime] PT30M [TotalTime] PT36M [DatePublished] 2019-08-06T04:24:00Z [Description] Always searching for new ways to cook this humble little squash...if you keep it HUMBLE and SMALL! Otherwise it turns into a pithy, spongy, seedy mess. I know this because I am guilty. And my husband always plants too many! So I have a new rule. &quot;Pick them when they are small, please!&quot; No bigger than you would buy in the grocery store. THAT is the secret. I found this recipe on the website Kitchen Window, and this person knows what it's all about with zucchini. It's quick and it's FLASH. It's simple and very tasty! Try it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/75/a8VBxcMTQqACclZSVouV_Garlicky Zuch.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/219942/xgJOzYiPTr2AGHg3Z8A0_flash%20zucchini.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/75/1GMp1DpS8C4BGL0Air3H_IMG_0897.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/75/QrcTX8YwSt6QZCLnVdHG_IMG_0900.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/75/2rdW2UXR2Ogl8T4HiFNQ_IMG_0613.JPG"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2 -4", "1"] [RecipeIngredientParts] ["zucchini", "kosher salt", "garlic cloves", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 83.0 [FatContent] 7.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 589.7 [CarbohydrateContent] 4.0 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 1.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice the zucchini lengthwise into 1/3-inch-thick slices, and then diagonally to make 1/3-inch wide batons. Drop them in a bowl, sprinkle with the kosher salt and toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels. Meanwhile, crush the garlic through a press and set aside. Heat a big, heavy cast-iron skillet or wok over a high flame. When it's hot enough to make a droplet of water dance, add the oil and swirl it around until it just starts to smoke. Keeping the heat as high as possible, add the blotted zucchini all at once. Spread it out in a single layer and keep it in the blazing-hot pan for 30 seconds or so to encourage some browning. When you're sure you see brown spots on the underside of the zucchini pieces, add in the garlic and stir-fry continuously with a slotted spoon until most of the zucchini is a mix of bright green skin and creamy flesh with golden-brown spots, and just tender. It shouldn't take more than a minute or two. Serve immediately.
[Name] Spicy Moroccan Stewed Fish [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2019-08-06T13:56:00Z [Description] This is adapted from a Jamie Oliver recipe. In this recipe, you can use any white fish or salmon, with the skin and bones removed. To speed up the prep time, buy peeled and de-veined shrimp. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", NA, NA, "2", "1", "1", "3/4", "12", "3/4", "1", "1/2"] [RecipeIngredientParts] ["couscous", "olive oil", "lemons", "salt", "fresh ground black pepper", "garlic cloves", "whole cumin seed", "ground cinnamon", "red snapper", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 963.8 [FatContent] 32.7 [SaturatedFatContent] 4.7 [CholesterolContent] 277.9 [SodiumContent] 1134.6 [CarbohydrateContent] 92.0 [FiberContent] 11.8 [SugarContent] 10.9 [ProteinContent] 74.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Add a pinch of salt and pepper. Pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. Let the couscous soak up the water for 10 minutes. Get a large saucepan on a medium heat. Peel and finely slice the garlic. Finely slice the chili. Pick the basil leaves off the stalks. Put the smaller ones to one side and roughly chop the larger ones. Add 2 tbsp olive oil to the hot pan. Add the garlic, chili, basil, cumin seeds, and cinnamon. Stir and put the fish filets on top. Scatter the shrimp over the fish. Add the canned tomatoes and the peas. Squeeze in the juice from the two remaining lemon halves. Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste, and season with salt and pepper. By the time the fish is cooked, the couscous should have absorbed all the water and be ready to serve. Spoon the couscous into a large serving bowl and stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves, and serve.
[Name] Dutch Salad [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-08-06T17:45:00Z [Description] Make and share this Dutch Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/77/5A26BV41RuquTyU0UN3t_00000IMG_00000_BURST20190826180016742_COVER.jpg" [RecipeCategory] Dutch [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "1", "1", "4"] [RecipeIngredientParts] ["lettuce", "olive oil", "vinegar", "mayonnaise", "mustard", "shallot", "tomatoes", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 156.0 [FatContent] 11.8 [SaturatedFatContent] 2.5 [CholesterolContent] 186.0 [SodiumContent] 112.8 [CarbohydrateContent] 5.0 [FiberContent] 1.6 [SugarContent] 1.7 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the core from the head and pluck the lettuce into pieces. Wash the leaves in cold water and drain them in a colander. Mix the oil, vinegar, mayonnaise and mustard well and add the shallot and tomato. Put the lettuce leaves in a bowl and sprinkle the dressing on top. Garnish the lettuce with the sliced <U+200B><U+200B>eggs and serve. For soft boiled eggs: Fill the pan with cold water, 1 inch above the eggs. Bring the water to a rapid boil on the stovetop over high heat. Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 6 minutes. Remove eggs from hot water and plunge into ice water. Cool for at least 10 minutes.
[Name] PI&Ntilde;a COLADa ICE CREAM [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-08-06T17:55:00Z [Description] Tropical, tasty and fun, this cold treat tastes just like the drink it's named after! Delicious and different, it will help keep you cool... VIDEO https://www.youtube.com/watch?v=deXHh8HAisg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/78/Z83nWlzTLq174ptJOMSI_Piña Colada Ice Cream #7_Fotor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/XXOdtfMzQ7ijFlvyIqdd_Pi%C3%B1a%20Colada%20Ice%20Cream%20%237_Fotor.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Summer", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/8", "2", "1/4"] [RecipeIngredientParts] ["sweetened condensed milk", "Malibu rum", "fleur de sel", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.6 [FatContent] 47.6 [SaturatedFatContent] 30.4 [CholesterolContent] 166.4 [SodiumContent] 254.6 [CarbohydrateContent] 60.4 [FiberContent] 0.3 [SugarContent] 56.7 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] ["In a large mixing bowl, combine sweetened condensed milk, Malibu rum, pineapple extract, coconut extract and fleur de sel; whisk until blended.", "In a chilled bowl of a stand mixer with a chilled whisk attachment, pour in cold cream; process on high speed until stiff peaks form. Add half of the whipped cream into milk mixture and gently fold in until fairly well mixed. Add sweetened coconut flakes and stir again.", "Add the condensed milk mixture into the remaining whipped cream and fold once again before transferring to a chilled loaf pan. Using a spatula, level it out, cover with plastic wrap and transfer to the freezer until hardens, about 7 hours. Makes 4 pints/2 liters." ]
[Name] Dutch Rose Cookies (Roze Koeken) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-06T19:05:00Z [Description] A very simple, yet enticing cookie to enjoy with tea or coffee. From &quot;My Dutch Baking Blog.&quot; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Dutch", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "4", "1 3/4", "6", "2", "1 -2", NA] [RecipeIngredientParts] ["butter", "sugar", "lemon zest", "eggs", "all-purpose flour", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1014.6 [FatContent] 51.3 [SaturatedFatContent] 30.8 [CholesterolContent] 308.0 [SodiumContent] 478.3 [CarbohydrateContent] 129.2 [FiberContent] 1.5 [SugarContent] 87.0 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cream the butter with the sugar. Add one egg at a time and beat until it's been fully absorbed by the mixture before adding the next one. Finally, fold the lemon zest and the flour through the mix until you have a pourable thick batter or scoopable dough. Spray or grease a large muffin pan, (which made 8 cakes total] and fill each cup half-full. With a wet spoon flatten the top. Bake the muffins in a 390F oven until they are golden, about twenty minutes. Take them out of the pan, cool on a wire rack. If the muffin domed during baking time, cut this off to have a flat surface. Mix the powdered sugar with the berry juice and stir well. Add a drop of red food coloring to make hot pink. Stir it well, add some milk if it gets too thick, and then ice the cakes with the pink sugary coating. Let the icing dry, then serve with coffee or tea.
[Name] Brown Butter Rice Cereal Treats With Chocolate Drizzle [AuthorId] 2002496143 [AuthorName] Nielsen-Massey [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-08-06T21:33:00Z [Description] Better than your average rice crispy treat, the salty-sweet brown butter makes this simple dessert sticky, gooey and irresistible. With only a handful of ingredients, this effortless, dressed-up version of a childhood favorite will be your newest go-to recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002496143/ZzmzcEDfQW9g7wSynK7M_sprinkled%20treats%20-%20horizontal%20-%20without%20product%201.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Sweet", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "15", "1", "6", "1/2"] [RecipeIngredientParts] ["butter", "mini marshmallows", "pure vanilla extract", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.8 [FatContent] 6.1 [SaturatedFatContent] 3.8 [CholesterolContent] 12.6 [SodiumContent] 64.4 [CarbohydrateContent] 29.7 [FiberContent] 0.1 [SugarContent] 18.6 [ProteinContent] 1.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Rice Cereal Treats: Grease a 9X9 or 8X8 baking dish with cooking spray. Cut butter into evenly sized pieces. In a Dutch oven or large pot, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt. Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, turn heat down to low and add 10 ounces (about 4 cups] of marshmallows. Stir until completely melted. Remove from heat and stir in Nielsen-Massey Ugandan Pure Vanilla Extract. Click here to learn how to properly brown butter. Add puffed rice cereal and the remaining 5 oz. (about 2 cups] of marshmallows. Mix to combine well. Press marshmallow and rice mixture evenly into prepared baking dish. Allow rice cereal treats to cool completely before cutting into squares. White Chocolate Drizzle: In a small microwave-safe bowl, add white chocolate. Heat in the microwave in 30 second intervals, stirring in between intervals. When melted completely, drizzle over the rice cereal treats. Allow treats to cool until chocolate hardens. Optional: Top with all-natural sprinkles or marshmallows.
[Name] Moroccan Avocado Almond Smoothie [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-08-07T01:12:00Z [Description] A super popular drink in Morocco all year round but especially during Ramadan. Recipe is from MoracMama's wonderful website. Enjoy! [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Avocado", "Vegetable", "Nuts", "Moroccan", "African", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1"] [RecipeIngredientParts] ["Hass avocado", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.8 [FatContent] 10.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 10.1 [FiberContent] 4.6 [SugarContent] 4.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slide the avocado from the skin and place in blender. Add the milk and sugar and blend until there are no pieces of avocado remaining. *** NOTE: It is very important that the avocado is ripe or else it won't blend well. The consistency should be thick but smooth. You can add more milk if you prefer a thinner smoothie.
[Name] Cinnamony Sweet Moroccan Orange Salad [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-08-07T01:28:00Z [Description] Salads in Morocco are a big deal. This is a very quick and easy salad from MoracMama's website. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/82/aYlyAJlQQECrNfZpJcf1_Cinnamony Sweet Moroccan Orange Salad_0231.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/82/3SoCfQoKniPzjvNnLwhn_Cinnamony Sweet Moroccan Orange Salad_0218.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/82/zhsQILAHSGGB5v8FAhEP_20190901_160204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/82/NE7fVTryQtGg7ZGT4Xdo_Cinammony Oranges.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/82/K6E4LfM1TomgwZEh6wtk_5943_morocco-orangesal600.JPG"] [RecipeCategory] Oranges [Keywords] ["Citrus", "Fruit", "Moroccan", "African", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["orange", "cinnamon", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 61.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 15.4 [FiberContent] 3.1 [SugarContent] 12.2 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Presentation #1 - If using a mandarin orange, peel the orange but leave intact. Carefully separate each orange segment so that the bottom is still held together by the membrane, creating a flower appearance. Presentation #2 - If using a large orange, remove the skin but leave orange whole. Use a very sharp knife to cut rounds out of the orange. For the flower presentation, sprinkle some orange or lemon juice over the top. Sprinkle with cinnamon (more or less depending on what you like]. Sprinkle with powdered sugar (as much as you like]. Do this right before serving so you can still see it.
[Name] Pomegranate Molasses [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2019-08-07T01:39:00Z [Description] Serve this as a side for your lamb dish, especially good on kebabs. It's so good, you may want to use it on more than just the lamb! There is a long cooking and cool down time but it's very easy. Store this for up to 6 months. This recipe is from MoracMama's website - check it out! Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Moroccan", "African", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1"] [RecipeIngredientParts] ["pomegranate juice", "sugar", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 928.1 [FatContent] 2.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 90.8 [CarbohydrateContent] 231.8 [FiberContent] 1.0 [SugarContent] 226.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Put pomegranate juice, sugar and lemon juice in a 4 quart saucepan, set over medium heat.", "Cook, stirring occasionally, until the sugar has completely disolved.", "Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.", "Remove from heat and allow to cool in the saucepan for 30 minutes.", "Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months." ]
[Name] Belgian Chocolate-Fudge Sauce [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-07T02:03:00Z [Description] This rich sauce is a perfect topping for crispy, classic Belgian waffles. A classic dessert from Food&amp;Wine. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/84/aiI7bKZ9SajkxI4F3SI0_Fudge Sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/84/1CPSRd3eSKCj7S1UNsWq_20190812_173459.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539184/kSOalFt7RlOrxYSokZ2H_belgian chocolate fudge sauce.jpg"] [RecipeCategory] Sauces [Keywords] ["Belgian", "European", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "2"] [RecipeIngredientParts] ["heavy cream", "bittersweet chocolate", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 883.3 [FatContent] 88.1 [SaturatedFatContent] 54.8 [CholesterolContent] 326.1 [SodiumContent] 90.8 [CarbohydrateContent] 22.6 [FiberContent] 0.0 [SugarContent] 15.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted. Add the confectioners' sugar and whisk until smooth.
[Name] Peanut Butter Mousse Pie [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2019-08-07T12:37:00Z [Description] Make this easy, no-bake peanut butter pie! With a fluffy mousse filling and a chocolate cookie crust, it will satisfy your deepest peanut butter craving!
[Name] Tequila Sunrise Salsa [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2019-08-07T20:37:00Z [Description] Yellow Tomatoes give this a beautiful yellow color with added Tequila and Grand Marnier for a background hint of flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/86/DtPayxywQtSykR3bbfW2_20190807_163914.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "Savory", "For Large Groups", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["8 1/2", "4", "1", "11", "1 1/2", "1/4", "1/8", "1", "1/4", "1/2", "1", "2 -3", "1/4", "1"] [RecipeIngredientParts] ["yellow tomatoes", "chilies", "serrano chili", "onions", "garlic", "fresh lime juice", "vinegar", "Grand Marnier", "salt", "sugar", "parsley", "oregano", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.1 [CarbohydrateContent] 1.7 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 0.4 [RecipeServings] 120.0 [RecipeYield] 19 1/2 pint jars [RecipeInstructions] Place tomatoes in food processor and pulse to make a smooth chunky sauce. Place in a large pot. And bring to a boil. Meanwhile place the chilies, onion and garlic in food processor and pulse till minced. Add to the tomatoes. Add remaining ingredients except for sugar and herbs. Simmer for 20 minutes. Taste and add sugar as needed. Add herbs. Place salsa into sterilized 1/2 pint jars leaving 1/2 inch headspace. Remove any air bubbles and wipe rims. I do with vinegar but hot water is ok. Adjust softened lids and bands. Process for 15 minutes in boiling water canner. Adjust processing according to altitudes. 1001-6000 ft 20 minutes, above 6000 ft 25 minutes. Remove from water bath. Place in a draft free area for 24 hours. Check to be sure all are sealed. Any not sealed refrigerate and enjoy!
[Name] Dutch Negroni [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-08-08T04:39:00Z [Description] Make and share this Dutch Negroni 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/53/91/87/GQOU7uuTDGGk6stLsLT3_Dutch Negroni.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539187/OO474gPCSl6YrZmhQcNG_Dutch Negroni.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sweet vermouth", "orange"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 61.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 15.4 [FiberContent] 3.1 [SugarContent] 12.2 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the ingredients except the orange to a mixing glass and fill with ice. Stir, and strain into a chilled rocks glass filled with fresh ice. Garnish with a large piece of orange zest or an orange half-wheel.
[Name] The Holland House [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2019-08-08T04:52:00Z [Description] Genever (or jenever) is a clear, botanically rich, malted grain-based spirit that can only be made in Holland or Belgium. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/88/ZSGEo2oOSaSoxuFXxdqE_Holland House.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "3/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["dry vermouth", "fresh lemon juice", "maraschino cherry", "lemon twist"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 31.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 4.1 [FiberContent] 0.2 [SugarContent] 3.1 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the ingredients except the lemon twist to a shaker and fill with large, ice cubes. Shake, and double-strain into a Martini glass. Garnish with the lemon twist.
[Name] CROQUE-MONSIEUR MONTR&Eacute;AL STYLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-08-08T12:47:00Z [Description] Creamy, cheesy &amp; smoky, this sandwich is unbelievably delicious! It is quick &amp; easy to make plus it's packed with flavor! VIDEO https://www.youtube.com/watch?v=d4NleN3rw7w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/irWM22cOTOqQH7zy3WgM_Croque-monsieur-1_Fotor-1024x768.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "6", "1/8", "2", "3", "1/16", "1/16", "1/16", "8", "8", "8"] [RecipeIngredientParts] ["butter", "unbleached all-purpose flour", "milk", "sea salt", "gruyere cheese", "milk", "nutmeg", "sea salt", "black pepper", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.5 [FatContent] 26.2 [SaturatedFatContent] 15.0 [CholesterolContent] 79.5 [SodiumContent] 613.2 [CarbohydrateContent] 29.5 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] In a small saucepan over medium heat, melt butter. Add flour and whisk for a few minutes to cook out the raw taste of it. Add 2 tablespoons cold milk, and whisk constantly until the mixture get thick. Then add 1 tablespoons cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy and not too thin so it can be spreadable. Transfer sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin to form; let it cool off before transferring it to the refrigerator to chill for 2 hours. Preheat oven to 375ºF and line baking sheet with foil; set aside. In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir and set aside. Spread thin layer of cold béchamel on each slice, keeping a little to spread on 4 slices later. Place a couple slices of smoked meat on 4 slices of bread before adding some cheese mixture; keep some to add on 4 slices later. Place ham on top of the cheese mixture before placing the top slice. Press down and spread more béchamel sauce on top of those 4 slices. Add the remaining cheese and place sandwiches on the prepared baking sheet. Transfer to the preheated oven and bake for 10 minutes. Turn on the broiler and leave them there until cheese is golden brown, about 3 minutes (keep an eye on them]. Remove from the heat, slice and serve immediately. Makes 4 sandwiches.
[Name] My Favorite Caramel Sauce [AuthorId] 1678694 [AuthorName] laurenpie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-08-08T19:57:00Z [Description] Make and share this My Favorite Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.0 [FatContent] 21.5 [SaturatedFatContent] 13.6 [CholesterolContent] 62.8 [SodiumContent] 195.7 [CarbohydrateContent] 35.3 [FiberContent] 0.0 [SugarContent] 34.5 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter, add sugars, salt and cream. Simmer until thick, constantly whisking. Remove from heat and whisk in vanilla.
[Name] Dill Pickles [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2019-08-09T01:07:00Z [Description] Make and share this Dill Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "4", "1", "1", "3/4", "2", "2", "3/4", "3"] [RecipeIngredientParts] ["distilled white vinegar", "sugar", "kosher salt", "mustard seeds", "hot water", "kirby cucumbers", "dill", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1558.1 [CarbohydrateContent] 14.8 [FiberContent] 1.0 [SugarContent] 10.9 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] 1 Quart [RecipeInstructions] In a large heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. In a large bowl or mason jar, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers (if using a large bowl] to fully submerge or fully fill the mason jar with the brine. If using the bowl, cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice if you like. Serve cold. The dill starts to fade and lose its vibrant green color after awhile.
[Name] One Bowl Chocolate CupCakes [AuthorId] 761979 [AuthorName] Vyrianna [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-08-09T04:32:00Z [Description] Make and share this One Bowl Chocolate CupCakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1 1/2", "1/2", "1", "1/2", "5", "1 1/2", "1/2"] [RecipeIngredientParts] ["sugar", "flour", "baking powder", "salt", "extra-large egg", "milk", "butter", "vanilla extract", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.9 [FatContent] 6.3 [SaturatedFatContent] 3.7 [CholesterolContent] 31.5 [SodiumContent] 197.7 [CarbohydrateContent] 31.4 [FiberContent] 1.6 [SugarContent] 16.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 12 CupCakes [RecipeInstructions] ["Pre-heat the oven to 350ºF. Grease and line a 12-hole muffin tray with cupcake liners.", "Sift all the dry ingredients into a large bowl.", "Add the egg, milk, melted butter and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.", "Slowly add the boiling water and mix until combined.", "Distribute the batter between the cupcake liners and place in the oven.", "Bake for 20-25 minutes until a skewer inserted comes out clean.", "Remove from the oven and allow to cool completely before decorating." ]
[Name] Charred Shishito Peppers (Air Fryer) [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-09T16:42:00Z [Description] From Air Fryer Everything by Meredith Laurence. Shishito peppers are small peppers that are generally mild, but every once in a while, a pepper will have more heat. This is a fun snack, especially with a cold beer, but I also like it as a side with grilled meats. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/91/93/bGs9Kl6VRUCh4EVhqbjg_20190812_142214.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["6", "1", NA, "1/2"] [RecipeIngredientParts] ["bell peppers", "coarse salt", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 2.8 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the air fryer to 390 deg F for a few minutes.", "Meanwhile, toss your Shishito Peppers with the oil and some salt in a small bowl.", "When the air fryer is preheated, pour the peppers into the fryer basket and set for five minutes. Shake or toss the peppers a couple of times while they cook.", "Remove from fryer. Sprinkle with some lemon juice and more salt, if needed.", "The software added the word \"bell\" to the peppers in the ingredients list, that's not how they are marketed in my area. For just myself, I grab a handful of the peppers from the vegetable bin, which is about 3 ounces." ]
[Name] Extract the Most Juice from Citrus Fruits [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2019-08-10T12:14:00Z [Description] When cooking, you definitely want to extract the most juice &amp; with these tricks, you'll definitely be able to get more out of them! VIDEO https://www.youtube.com/watch?v=m07iIoOZXV8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/WG06iJwTySUQ3d9VDNfA_Citrus-Fruits-3_Fotor-1024x768.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["orange", "lime", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 27.9 [FiberContent] 6.6 [SugarContent] 14.8 [ProteinContent] 2.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Trick #1: First, the fruit has to be at room temperature. Trick #2: Roll fruit back and forth on the counter applying heavy pressure with the heel of the hand. This will help to burst the segments inside. This is a good one to use when we need a little bit of juice. Trick #3: Another method is to place citrus fruit in a bowl of hot water from the tap (not boiling] and let it sit for about 1 minute which will redistribute the juice. Trick #4: Another one is the microwave. Place your citrus fruit in a microwave-safe bowl and microwave for 15 to 30 seconds on High (depending on the size of the fruit; i.e. lime is about 15-20 seconds, lemon between 20 to 25 and orange about 25 to 30 seconds]. This is great especially when you need to extract as much juice as possible. Trick #5: Of course, here's the obvious method -- a juicer! There are three to choose from; one is a manual citrus juicer with the reamer. There's the hand held press juicer and the other is a power juicer. Trick #6: And last but not least is using a fork on the flesh of half of fruit and moving back and fork twisting the utensil.
[Name] Extract the Most Juice from Citrus Fruits [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2019-08-10T12:16:00Z [Description] When cooking, you definitely want to extract the most juice &amp; with these tricks, you'll definitely be able to get more out of them! VIDEO https://www.youtube.com/watch?v=m07iIoOZXV8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/raXC4ISMSczn28neyBaQ_Citrus-Fruits-3_Fotor-1024x768.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["orange", "lime", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 27.9 [FiberContent] 6.6 [SugarContent] 14.8 [ProteinContent] 2.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Trick #1: First, the fruit has to be at room temperature. Trick #2: Roll fruit back and forth on the counter applying heavy pressure with the heel of the hand. This will help to burst the segments inside. This is a good one to use when we need a little bit of juice. Trick #3: Another method is to place citrus fruit in a bowl of hot water from the tap (not boiling] and let it sit for about 1 minute which will redistribute the juice. Trick #4: Another one is the microwave. Place your citrus fruit in a microwave-safe bowl and microwave for 15 to 30 seconds on High (depending on the size of the fruit; i.e. lime is about 15-20 seconds, lemon between 20 to 25 and orange about 25 to 30 seconds]. This is great especially when you need to extract as much juice as possible. Trick #5: Of course, here's the obvious method -- a juicer! There are three to choose from; one is a manual citrus juicer with the reamer. There's the hand held press juicer and the other is a power juicer. Trick #6: And last but not least is using a fork on the flesh of half of fruit and moving back and fork twisting the utensil.
[Name] Belgian Hot Chocolate [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-11T01:25:00Z [Description] This is adapted from a recipe by David Lebowitz. If you can't find Belgian chocolate use another type, either way it should be high quality. I love Callebaut when I can find it , and rumor has it that Trader Joe's Pound Plus bars are made by them, they are my back up bar for baking. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", NA] [RecipeIngredientParts] ["half-and-half", "bittersweet chocolate", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.1 [FatContent] 34.5 [SaturatedFatContent] 21.5 [CholesterolContent] 90.5 [SodiumContent] 115.4 [CarbohydrateContent] 26.7 [FiberContent] 1.0 [SugarContent] 15.0 [ProteinContent] 8.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm. Garnish with whipped cream.
[Name] Maryland Cream of Crab Soup [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2019-08-11T13:44:00Z [Description] Make and share this Maryland Cream of Crab Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "2", "1", "1/4", "1/8", "3", "1", NA] [RecipeIngredientParts] ["vegetable bouillon cube", "boiling water", "onion", "butter", "flour", "salt", "pepper", "milk", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.7 [FatContent] 14.1 [SaturatedFatContent] 8.6 [CholesterolContent] 74.8 [SodiumContent] 1173.2 [CarbohydrateContent] 10.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 19.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Remove cartilage from crabmeat. Dissolve bouillon cube in water.", "In 4-quart saucepan, cook onion in butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crabmeat; heat, do not boil. Garnish with parsley flakes before serving.", "Note: Soup improves upon standing as flavors get a chance to blend, so this is a good “prepare ahead: dish. Let mixture come to room temperature and then refrigerate until ready to use. Reheat over very low heat, stirring often, until soup is hot, but not to the boiling point." ]
[Name] 3-Ingredient One-Pot Mac and Cheese [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2019-08-12T02:07:00Z [Description] Make and share this 3-Ingredient One-Pot 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/JvmRjT5xQzy0M8TdTrWh_IMG_0582.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "High In...", "Weeknight", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["evaporated milk", "elbow macaroni", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.7 [FatContent] 17.9 [SaturatedFatContent] 10.8 [CholesterolContent] 56.0 [SodiumContent] 298.6 [CarbohydrateContent] 62.9 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently. Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain. Remove from heat; stir in cheese until melted. Taste and adjust seasoning with salt and pepper.
[Name] Banh Mi Pork Burgers [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-08-12T15:03:00Z [Description] Inspired by authentic Vietnamese street food, this burger recipe is sure to get you grilling. Topped with white radish, cucumber, a traditional filling of pickled carrot, sriracha mayo and a few leaves of cilantro, this burger delivers a satisfying crunch. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "4", "1/3", "4", "1"] [RecipeIngredientParts] ["carrot", "daikon radish", "cucumber", "seasoned rice vinegar", "pork", "mayonnaise", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.4 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 219.1 [CarbohydrateContent] 23.4 [FiberContent] 1.5 [SugarContent] 3.7 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat barbecue to medium heat.", "Toss together carrot, daikon, cucumber and vinegar in bowl to coat. Let stand 15 minutes, stirring occasionally. Drain.", "Meanwhile, brush grill with oil. Grill burgers, lid down, flipping once, until grill-marked and cooked through; 14 to 15 minutes. Transfer to plate. Let rest 2 minutes.", "Spread sriracha mayo onto cut sides of buns. Top bottom halves with burgers, carrot mixture and cilantro, dividing evenly. Sandwich with top halves of buns.", "Chef’s tip: Matchstick-cut is another term for julienned, and it refers to veggies that have been sliced into thin strips. The easiest way to achieve this is to shave the veggies into strips with a mandolin, then stack and slice with a knife into matchstick-size pieces." ]
[Name] Blended Chicken Cheeseburgers [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-08-12T15:05:00Z [Description] These chicken and mushroom burgers are flavourful, simple to make, and offer a fun take on the classic cheeseburger. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/2", "1", "5", "5", "1"] [RecipeIngredientParts] ["mushroom", "onion", "egg", "cheese slices", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.8 [FatContent] 10.0 [SaturatedFatContent] 4.8 [CholesterolContent] 90.0 [SodiumContent] 531.8 [CarbohydrateContent] 28.0 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 29.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large bowl, combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into six patties and cook either on the barbecue or the stovetop until internal temperature reaches 160°F. During last minute of cooking, top patties with cheese. Keep warm until cheese begins to melt. Place patty on warmed bun and top with desired toppings.
[Name] Portobello Toasts [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-08-12T15:06:00Z [Description] For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/01/oXK4R7sXRQimM4TTUPbe_6f206862-4f95-47b9-bab8-96e39dc04eed_fi (1).jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/3", "1", "1/4"] [RecipeIngredientParts] ["margarine", "portabella mushrooms", "sun-dried tomato packed in oil", "fresh thyme", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.9 [FatContent] 7.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 98.6 [CarbohydrateContent] 5.7 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F (220°C]. Line baking sheet with parchment paper. Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet. Bake 15 minutes or until tender and browned around the edges. Sprinkle with basil before serving.
[Name] Sea Salt Chocolate Chip Cookies [AuthorId] 2002499868 [AuthorName] emily_boyette [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2019-08-12T17:48:00Z [Description] Only the most delicious, above-average, crunchy, chewy, melt-in-your-mouth cookie. You won't want to skip out on this recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002499868/DcsaYhwR3eIk8L8LYT7e_66416010_159579848509773_8086400467120362494_n(1).jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/2", "1 1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "granulated sugar", "baking soda", "baking powder", "kosher salt", "all-purpose flour", "flour", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.5 [FatContent] 26.6 [SaturatedFatContent] 16.1 [CholesterolContent] 54.7 [SodiumContent] 340.7 [CarbohydrateContent] 62.9 [FiberContent] 3.1 [SugarContent] 45.7 [ProteinContent] 4.1 [RecipeServings] 15.0 [RecipeYield] 15 large cookies [RecipeInstructions] Cream together your butter and sugars until light and fluffy. Add in your egg yolks, mixing on a low speed until fully combined. Sift together the remaining dry, and slowly incorporate until fully mixed. Lastly, add in your chocolate chips and only mix until just combined. I use a size 16 blue scoop which is equivalent to 2 1/2 tablespoons. I scoop onto lined parchment baking sheets and bake at 325 for 15 minutes.
[Name] THE Chicken Divan [AuthorId] 2002499686 [AuthorName] drewpd7 .. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2019-08-12T20:43:00Z [Description] This is unlike any one you&rsquo;ve ever had. 4th generation family recipe. Don&rsquo;t be alarmed at how simple it is. It&rsquo;s really that easy. Not the most gourmet thing but man is it guilty pleasure stuff.&nbsp; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6"] [RecipeIngredientParts] ["chicken", "chicken breasts", "broccoli", "Philadelphia Cream Cheese", "milk", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.2 [FatContent] 18.2 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 179.7 [CarbohydrateContent] 20.2 [FiberContent] 7.9 [SugarContent] 5.2 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Put milk and cream cheese in a pot and melt it down. Add fair amount of salt and pepper. This is the main flavor agent so don’t skimp here. 2. Rip the breasts off of a store bought rotisserie chicken or boil 2 breasts. Shred and put in 9x13 baking dish. 3. Add defrosted broccoli to dish. 4. Pour sauce all over and mix well. Spread out evenly. 5. Shake Parmesan all over top. A ton. Like completely cover the top with it. Maybe a third of the container. And don’t use Parmesan/Romano. It won’t taste the same. 6. Bake for 15 minutes on 400 degree. Then broil until top is golden brown.
[Name] HOMEMADE DIJONNAISE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2019-08-13T14:47:00Z [Description] Extremely quick and easy to make, this is a flavorful condiment! It can be used in salads, dressings, marinades or as a spread... VIDEO https://www.youtube.com/watch?v=VJJ1dEb5LTM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/RVv1YUaSSwSUG4zMkPKd_Dijonnaise2_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "lemon juice", "sea salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1262.5 [CarbohydrateContent] 4.7 [FiberContent] 2.2 [SugarContent] 0.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed. Cover and refrigerate until needed. Makes ½ cup.
[Name] HOMEMADE DIJONNAISE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2019-08-13T14:50:00Z [Description] Extremely quick and easy to make, this is a flavorful condiment! It can be used in salads, dressings, marinades or as a spread... VIDEO https://www.youtube.com/watch?v=VJJ1dEb5LTM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9Tras7eMSxenrMCsoqQo_Dijonnaise2_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "lemon juice", "sea salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1262.5 [CarbohydrateContent] 4.7 [FiberContent] 2.2 [SugarContent] 0.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed. Cover and refrigerate until needed. Makes ½ cup.
[Name] Lavender Jelly [AuthorId] 805729 [AuthorName] KT Scarlet [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-08-14T04:33:00Z [Description] Make and share this Lavender Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3 1/4", "1/4", "4", "1/2"] [RecipeIngredientParts] ["water", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 10.1 [FiberContent] 0.0 [SugarContent] 10.0 [ProteinContent] 0.0 [RecipeServings] 80.0 [RecipeYield] 5 cups [RecipeInstructions] ask mom. ask mom.