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[Name] Avocado and Artichoke Pasta Salad [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-08-14T17:13:00Z [Description] Make and share this Avocado and Artichoke Pasta 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/53/92/07/bCS9TTHQyyc8zf5tIRYA_IMG_2338.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "South American", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/4", "1/4", "2", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["gemelli pasta", "spiral shaped pasta", "water-packed artichoke hearts", "plum tomatoes", "avocado", "romano cheese", "canola oil", "lime juice", "fresh cilantro", "lime zest", "kosher salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.0 [FatContent] 9.5 [SaturatedFatContent] 1.3 [CholesterolContent] 2.2 [SodiumContent] 169.2 [CarbohydrateContent] 24.1 [FiberContent] 5.7 [SugarContent] 1.5 [ProteinContent] 5.3 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Cook pasta according to package directions. Drain, rinse with cold water. In a large bowl, combine pasta artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.
[Name] Crispy Corn Fritters [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-08-14T18:45:00Z [Description] Make and share this Crispy Corn Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", "2", "3/4", "1/4", "3/4", "1", "1/4", "2", NA] [RecipeIngredientParts] ["corn", "all-purpose flour", "cornmeal", "baking powder", "fine salt", "cayenne pepper", "egg", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1662.9 [FatContent] 176.5 [SaturatedFatContent] 23.2 [CholesterolContent] 20.4 [SodiumContent] 265.2 [CarbohydrateContent] 23.1 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 4.3 [RecipeServings] 10.0 [RecipeYield] 30 fritters [RecipeInstructions] Heat the oven to 250F and arrange a rack in the middle. Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob to get another row. Using the back of a knife scrape along the cobs to extract the milky liquid and add it to the bowl with the kernels. Discard the cobs. You need 2 cups of kernels (alternatively collect 2 cups drained canned corn]. Whisk flour, cornmeal, baking powder, salt, and cayenne pepper together in a bowl until combined. Whisk the milk and egg together in a small bowl until combined, add them to the flour mixture and stir until combined. Stir in the corn and scallions until evenly mixed; set aside. Pour the oil into a Dutch oven or a large heavy-bottomed pot and heat over medium-high heta until the oil temperature registers 360F on a deep fry thermometer. Meanwhile, fit a wire rack over a baking sheet, set aside. When the oil is ready, carefully drop 5 heaping tablespoons of the corn batter into it. Fry, turning ocassionally until dark golden all over, about 4 minutes. Be careful as some of the corn kernels may pop causing hot oil to spatter. Using a slotted spoon or spider skimmer transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm. Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot. Repeat with the remaining batter. Serve immediately - you can dip in tartar sauce if you like.
[Name] CITRUS MARMALADE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2019-08-15T11:35:00Z [Description] With a beautiful combination of fruits, this delicious marmalade is packed with flavor to highlight your morning meal... VIDEO https://www.youtube.com/watch?v=xnf4SEZV99c [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Portuguese", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "2 1/4", "5 -6", "2 1/4", "1/8"] [RecipeIngredientParts] ["oranges", "lemons", "limes", "granulated sugar", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 52.9 [CarbohydrateContent] 114.2 [FiberContent] 5.3 [SugarContent] 95.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 6 -250 ml jars [RecipeInstructions] With a vegetable peeler, peel the skin of the fruits making sure there’s no pith attached to it. Thinly slice the peels and cut into small pieces or half. Transfer to a bowl and set aside. Slice fruits to about ¼-inch thick. Take each slice and remove the pith as well including the center (if it’s white, it has to go]. Place small pieces of fruit in another bowl separated from the peels along with any juices. In a small bowl, whisk together ¼ cup sugar with pectin. Add to fruit pieces, stir well and set aside. In a large pot, add peels and pour in 1 cup orange juice. Add baking soda and stir well. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes. When time is up, add fruit mixture including the juices and pour in the remaining orange juice. Stir once again and bring the ingredients to a simmer on medium heat. As soon as it starts simmering, start the timer for 10 minutes. Stir in the remaining sugar into the fruit mixture and bring the ingredients to a full boil; cook for 2 minutes. Remove from the heat and transfer the marmalade into prepared jars. Process the jars in a water bath for 15 minutes after the water return to a full boil. Transfer jars on a rack placed in a draft-free area and let them cool off. Note: The marmalade might take up to 48 hours before it sets up.
[Name] CITRUS MARMALADE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2019-08-15T11:38:00Z [Description] With a beautiful combination of fruits, this delicious marmalade is packed with flavor to highlight your morning meal... VIDEO https://www.youtube.com/watch?v=xnf4SEZV99c [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/tU28kohxSWewYufwCVM8_Citrus-Marmalade-2_Fotor-1024x768.jpg" [RecipeCategory] Fruit [Keywords] ["Portuguese", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "2 1/4", "5 -6", "2 1/4", "1/8"] [RecipeIngredientParts] ["oranges", "lemons", "limes", "granulated sugar", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 52.9 [CarbohydrateContent] 114.2 [FiberContent] 5.3 [SugarContent] 95.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 6 -250 ml jars [RecipeInstructions] With a vegetable peeler, peel the skin of the fruits making sure there’s no pith attached to it. Thinly slice the peels and cut into small pieces or half. Transfer to a bowl and set aside. Slice fruits to about ¼-inch thick. Take each slice and remove the pith as well including the center (if it’s white, it has to go]. Place small pieces of fruit in another bowl separated from the peels along with any juices. In a small bowl, whisk together ¼ cup sugar with pectin. Add to fruit pieces, stir well and set aside. In a large pot, add peels and pour in 1 cup orange juice. Add baking soda and stir well. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes. When time is up, add fruit mixture including the juices and pour in the remaining orange juice. Stir once again and bring the ingredients to a simmer on medium heat. As soon as it starts simmering, start the timer for 10 minutes. Stir in the remaining sugar into the fruit mixture and bring the ingredients to a full boil; cook for 2 minutes. Remove from the heat and transfer the marmalade into prepared jars. Process the jars in a water bath for 15 minutes after the water return to a full boil. Transfer jars on a rack placed in a draft-free area and let them cool off. Note: The marmalade might take up to 48 hours before it sets up.
[Name] Green Chili and Cream Cheese Enchiladas [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-08-16T04:13:00Z [Description] Make and share this Green Chili and Cream Cheese Enchiladas 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/2001649727/2HDf7lTJi0XGX02h2wvl_blue-corn-cheesy-chicken-enchiladas.jpg" [RecipeCategory] Mexican [Keywords] ["Weeknight", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "8", "14", "28", "2"] [RecipeIngredientParts] ["tortillas", "cream cheese", "diced green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.8 [FatContent] 30.9 [SaturatedFatContent] 16.6 [CholesterolContent] 81.2 [SodiumContent] 2409.5 [CarbohydrateContent] 49.6 [FiberContent] 3.0 [SugarContent] 13.1 [ProteinContent] 18.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute cream cheese, green chiles until it is warm and nicely combined. Grease 9x13 baking dish, pour some enchilada sauce in the bottom of the baking dish.", "Fill tortillas with mixture and some of the cheese, reserving some cheese to sprinkle on the top.", "Roll up tortillas and place in a 9x13 baking dish sprayed with PAM.", "Pour enchilada sauce on top and sprinkle with the remaining cheese.", "Bake for 40 minutes at 375 degrees.", "Can top with sour cream and cilantro.", "This dish can easily have chicken or other proteins added along with other veggies like corn, beans, or peppers. Blank canvas to create a delicious master piece." ]
[Name] Fluffy Peanut Butter Frosting [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-08-16T13:29:00Z [Description] Make and share this Fluffy Peanut Butter Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["peanut butter", "margarine", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.6 [FatContent] 52.4 [SaturatedFatContent] 11.1 [CholesterolContent] 1.5 [SodiumContent] 560.1 [CarbohydrateContent] 89.5 [FiberContent] 2.6 [SugarContent] 83.2 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 3 8x8 Brownie Pans [RecipeInstructions] In a stand mixer, on high speed, whip Peanut Butter & Margarine together for 1 minute, Scrap down sides and repeat. While mixer is still whipping, add Milk, whip for 1 minute. Add Vanilla, whip for 1 minute. Add Powdered Sugar 1/2 Cup at a time, with 1 minute in between each addition. Scrap down sides and whip for at least 5 minutes.
[Name] Chicken Salad With Cashews [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2019-08-16T13:43:00Z [Description] The cashews add an extra crunch besides the celery. You can either add them right before serving, or add them when making up the recipe. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["chicken", "celery ribs", "green onions", "cashew pieces", "mayonnaise", "garlic powder", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.9 [FatContent] 20.1 [SaturatedFatContent] 5.2 [CholesterolContent] 68.0 [SodiumContent] 80.0 [CarbohydrateContent] 5.8 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 19.3 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] ["Either shred the chicken or cut it into bite-size pieces. Put into a large serving bowl.", "Add the remaining ingredients and stir to blend.", "You will probably need to add a lot more mayonnaise, but start with just 1/2 cup so that you don't overdo it. Adjust seasonings.", "Delicious in a sandwich, stuffed into a tomato, or served on a bed of lettuce. I don't use whole cashews as I find them to be too large. If you want the cashews to soften, add them when making up the chicken salad, and let chill in the fridge for a few hours before serving. If you want the cashews to be hard, stir them into the chicken right before serving. You can also add toasted slivered almonds instead of the cashews." ]
[Name] Gluten Free Strawberry Oatmeal Breakfast Bars [AuthorId] 2002500358 [AuthorName] Merrideth W. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-08-16T17:26:00Z [Description] If you are looking for an easy way to use those fresh strawberries, these gluten free strawberry oatmeal breakfast bars make a delicious breakfast or snack. Full of fresh fruit, your whole family will love this recipe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1 1/2", "1/4", "1", "3/4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["brown sugar", "oats", "salt", "baking powder", "butter", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.6 [FatContent] 18.2 [SaturatedFatContent] 10.2 [CholesterolContent] 40.7 [SodiumContent] 301.4 [CarbohydrateContent] 56.7 [FiberContent] 5.1 [SugarContent] 29.0 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] 12 bars [RecipeInstructions] Preheat the oven to 350 degrees. Spray a 7x7 pan with coconut oil. In a large bowl, add all dry ingredients. Mix well. Add the melted butter and mix. Press 1/2 of the mixed crust to the bottom of the pan. Add a layer of fresh strawberries. Top with remaining crust and bake for 25 minutes.
[Name] BLACKBERRY MOJITO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-08-17T13:20:00Z [Description] This is a fantastic cocktail for summer time! Very flavorful and fresh, this mixology will definitely be a "hit" among your friends! VIDEO https://www.youtube.com/watch?v=oRtWf1m7zXc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jeAQEBnURByp5TRmmxHA_Blackberry-Mojito-11-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1", "1", "2", "2", "4", "3 -4"] [RecipeIngredientParts] ["blackberry", "mint leaves", "lemon juice", "lime juice", "raw sugar", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.8 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.7 [CarbohydrateContent] 46.5 [FiberContent] 4.0 [SugarContent] 39.9 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a tall glass or a cocktail shaker, combine mint leaves, blackberries, lemon & lime juice, and sugar. Muddle mixture until mint leaves and blackberries are slightly crushed. Add vodka, 7UP and fill glass or cocktail shaker with ice cubes. Shake well and pour in Collins glass. Serve immediately. Note: Substitute sparkling water or seltzer for 7UP.
[Name] BLACKBERRY MOJITO [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-08-17T13:23:00Z [Description] This is a fantastic cocktail for summer time! Very flavorful and fresh, this mixology will definitely be a "hit" among your friends! VIDEO https://www.youtube.com/watch?v=oRtWf1m7zXc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/RqrIYf5mShCd1hNOz8DB_Blackberry-Mojito-11-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1", "1", "2", "2", "3 -4", "4"] [RecipeIngredientParts] ["blackberry", "mint leaves", "lemon juice", "lime juice", "raw sugar", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.8 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.7 [CarbohydrateContent] 46.5 [FiberContent] 4.0 [SugarContent] 39.9 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a tall glass or a cocktail shaker, combine mint leaves, blackberries, lemon & lime juice, and sugar. Muddle mixture until mint leaves and blackberries are slightly crushed. Add vodka, 7UP and fill glass or cocktail shaker with ice cubes. Shake well and pour in Collins glass. Serve immediately. Note: Substitute sparkling water or seltzer for 7UP.
[Name] Spicy Chicken Stir-Fry [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-08-18T05:31:00Z [Description] Make and share this Spicy Chicken Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "6", "1", "1/4", "2", "3", "3", "2", "1", "1/3"] [RecipeIngredientParts] ["chicken breasts", "carrot", "green beans", "rice vinegar", "garlic cloves", "scallions", "ginger", "savory"] [AggregatedRating] nan [ReviewCount] nan [Calories] 603.8 [FatContent] 20.3 [SaturatedFatContent] 5.4 [CholesterolContent] 109.0 [SodiumContent] 175.1 [CarbohydrateContent] 62.9 [FiberContent] 8.1 [SugarContent] 5.7 [ProteinContent] 41.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the green beans. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. While the rice cooks, in a large pan (nonstick, if you have one], heat the garlic, scallion and ginger on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess flour before adding]. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter]. Cook, stirring frequently, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the finished chicken and vegetables over the cooked rice. Enjoy!
[Name] Slow Cooker BBQ Chicken Chili Mac [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2019-08-18T18:00:00Z [Description] Make and share this Slow Cooker BBQ Chicken Chili Mac 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/RyQfUd1MQHSeTNZXzbAO_IMG_0591.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "1", "1/2", "1/2", "2", NA, NA, "3", "2"] [RecipeIngredientParts] ["red bell pepper", "onion", "black beans", "kidney beans", "chili powder", "diced tomatoes with juice", "garlic", "barbecue sauce", "ketchup", "chicken broth", "salt", "pepper", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.1 [FatContent] 14.5 [SaturatedFatContent] 7.2 [CholesterolContent] 69.0 [SodiumContent] 863.0 [CarbohydrateContent] 57.1 [FiberContent] 7.4 [SugarContent] 12.2 [ProteinContent] 32.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add chicken, pepper, onion, beans, chili, powder, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 4-6 hours. Half an hour before you wish to serve, set slow cooker to high and stir in salt and pepper to taste and pasta. After 25-30 minutes, check to see that your pasta is cooked (if not, give it a little more time. I found that 30 minutes was perfect]. Stir in cheese and serve.
[Name] Shrimp Cakes [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-08-19T03:33:00Z [Description] Make and share this Shrimp Cakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/JnEM4p1lSrqhFQ6pRGJi_68947155_10156667851646886_4877413239849222144_n.jpg" [RecipeCategory] Creole [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/4", "1/4", "1", "1", "2", "1", "1", "1", "1", NA, "1/2", "1", "1"] [RecipeIngredientParts] ["large shrimp", "Best Foods Mayonnaise", "panko breadcrumbs", "red onion", "celery", "brown mustard", "black pepper", "garlic powder", "onion powder", "extra virgin olive oil", "Best Foods Mayonnaise", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.7 [FatContent] 26.4 [SaturatedFatContent] 4.3 [CholesterolContent] 158.5 [SodiumContent] 1409.4 [CarbohydrateContent] 37.4 [FiberContent] 1.7 [SugarContent] 6.8 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, devein, and finely chop shrimp, leaving a few chunks. In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well. Fold in shrimp and panko bread crumbs. Form into 4 patties or you could make appetizer size if desired. Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown. Patties can also be placed under the broiler and cooked for about 8 minutes per side. Drain on paper napkin. To prepare hot mayo, mix all ingredients together and serve on top of patties.
[Name] Happy Brownies [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-08-19T21:17:00Z [Description] Make and share this Happy Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3/4", "2", "2", "4", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "eggs", "flour", "chocolate chips", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.7 [FatContent] 22.6 [SaturatedFatContent] 11.9 [CholesterolContent] 102.7 [SodiumContent] 198.4 [CarbohydrateContent] 54.6 [FiberContent] 2.4 [SugarContent] 37.8 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 1 cake pan [RecipeInstructions] Melt together butter & cocoa. Add sugar, vanilla & eggs to cocoa mixture. Mix in flour by hand till well mixed. Add nuts and chips. Bake in greased 9x13 cake pan at 350* for 30-40 minutes (center will spring back]. Dust with powdered sugar.
[Name] Pecan Pie Mini Muffins [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-08-19T21:18:00Z [Description] Make and share this Pecan Pie Mini Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2/3", "1"] [RecipeIngredientParts] ["brown sugar", "flour", "eggs", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.5 [FatContent] 7.0 [SaturatedFatContent] 2.9 [CholesterolContent] 23.2 [SodiumContent] 42.9 [CarbohydrateContent] 9.3 [FiberContent] 0.4 [SugarContent] 7.3 [ProteinContent] 1.0 [RecipeServings] 30.0 [RecipeYield] 30 mini muffins [RecipeInstructions] Mix butter & eggs together. Combine all dry ingredients. Blend in butter & eggs mixture. Spray your mini muffin pan with your choice of non-stick spray, or use mini muffin papers. Fill your muffin pan 3/4 full of batter. Bake at 350* 15-20 minute.
[Name] Creamed Chipped Beef on Texas Toast (SOS) [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-08-19T21:31:00Z [Description] Make and share this Creamed Chipped Beef on Texas Toast (SOS) 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/53/92/22/iJwN4dMNRR63tlKYAozW_20200409_201023.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2 1/2", "4", "4", "2", "1/4 - 1/2", "2", "4"] [RecipeIngredientParts] ["butter", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.7 [FatContent] 36.9 [SaturatedFatContent] 21.6 [CholesterolContent] 119.1 [SodiumContent] 1215.7 [CarbohydrateContent] 61.5 [FiberContent] 2.2 [SugarContent] 3.3 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Chop the beef in to small bite-sized pieces, set aside. Heat butter in large pan over medium heat. Add the flour to the melted butter & whisk until well combined and cooked through, (about 45 seconds]. Slowly add the milk while continually whisking. Once the milk has all been added, add the chopped beef. Cook, stirring often for a few minutes until thickened. Season with salt & pepper to taste, Serve right away. Enjoy!
[Name] Lazy Day Crock Pot Lasagna [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2019-08-19T21:33:00Z [Description] Make and share this Lazy Day Crock Pot Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "Easy" [RecipeIngredientQuantities] ["25", "1", "3", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["hamburger", "crushed tomatoes", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.2 [FatContent] 25.9 [SaturatedFatContent] 13.2 [CholesterolContent] 109.7 [SodiumContent] 781.2 [CarbohydrateContent] 17.3 [FiberContent] 3.9 [SugarContent] 0.8 [ProteinContent] 35.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large skillet cook hamburger & drain. Stir in all cans of tomatoes & seasonings.In a 6 quart crock pot, cover the bottom with some of the sauce. Then place a layer of ravioli across the bottom, then a layer of mozzarella cheese. Continue these layers until all is used, ending with the meat sauce on top. Finish off with some mozzarella cheese and parmesan on top. Cook on low for 4 hours. Turn off & let sit about 15 minutes before you serve. Enjoy.
[Name] Best Ever Cream Cheese Frosting [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-08-19T21:34:00Z [Description] Make and share this Best Ever Cream Cheese Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Birthday", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2 1/2", "4"] [RecipeIngredientParts] ["butter", "cream cheese", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4302.1 [FatContent] 261.9 [SaturatedFatContent] 160.4 [CholesterolContent] 738.0 [SodiumContent] 2360.6 [CarbohydrateContent] 489.6 [FiberContent] 0.0 [SugarContent] 478.2 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] In a large bowl, beat butter on medium til creamy. Add cream cheese & vanilla, beat til fully blended. Gradually increase speed to high. Continue til light & fluffy. Gradually add powdered sugar, mixing first by hand until sugar is blended. Then mix with electric mixer until well blended. Chill for about 10-15 minute before frosting.
[Name] ASPARAGUS SUMMER SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2019-08-20T12:16:00Z [Description] Fresh, colorful, healthy & easy to make, this salad is a great one to add to your recipe folder because it pairs so well with many proteins VIDEO https://www.youtube.com/watch?v=WzGrXBSbKFY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kCQPZ06DRuYsxmqDFskg_Asparagus-Salad-2_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "8", "0.5", "1", "2", "1", "2", "1/8", "1/4"] [RecipeIngredientParts] ["asparagus", "corn kernels", "cherry tomatoes", "black olives", "green onion", "basil leaves", "lemon zest", "lemon juice", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.7 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 153.9 [CarbohydrateContent] 27.0 [FiberContent] 5.7 [SugarContent] 2.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside. In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated. Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve. Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.
[Name] ASPARAGUS SUMMER SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2019-08-20T12:19:00Z [Description] Fresh, colorful, healthy & easy to make, this salad is a great one to add to your recipe folder because it pairs so well with many proteins VIDEO https://www.youtube.com/watch?v=WzGrXBSbKFY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/w37pxNARleWUoX2yMy5w_Asparagus-Salad-2_Fotor-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "8", "0.5", "1", "2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["asparagus", "corn kernels", "cherry tomatoes", "black olives", "green onion", "basil leaves", "lemon zest", "lemon juice", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.1 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 226.7 [CarbohydrateContent] 27.1 [FiberContent] 5.7 [SugarContent] 2.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside. In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated. Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve. Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.
[Name] How to Make a Charcuterie Board [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-08-20T17:39:00Z [Description] Cheese and Charcuterie boards can be intimidating, but we're here to simplify it and turn you into entertainer of the year. Our easy how-to will walk you through all the steps to making the most beautiful board you ever did see! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/1wjkLS0OT76B9bVkQiWs_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/OBI7xTRyC0cdgriBGLwj_1 (1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/rRtNBhKbRIKap4VqMbQV_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/MjnU4lwQzmssGC1tw8Z3_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/Ftj4kt3KTWKotPJqplc2_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/NqVUlwM6RMmtXehXtCiW_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/WCFYYmNSQlmoeDf8aH80_3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539227/sAIxzIjRgy7HtkvROiUA_2985105501508189.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/uaNuz60JQoWlRwy0hBF6_2985105501508189.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/27/uaNuz60JQoWlRwy0hBF6_2985105501508189.jpg"] [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "8", "8", "8", "8", "2", "2", "2", "1", "1", "1/2", "3 -4", "1/2", "10", "1", "15", "4"] [RecipeIngredientParts] ["prosciutto", "manchego cheese", "sharp cheddar cheese", "grapes", "raspberries", "fresh figs", "pecans", "rosemary sprigs"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 547.5 [FatContent] 24.2 [SaturatedFatContent] 9.5 [CholesterolContent] 40.3 [SodiumContent] 959.3 [CarbohydrateContent] 63.1 [FiberContent] 3.6 [SugarContent] 6.4 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 1 27 1/2 [RecipeInstructions] Cheese: Very important! Cut your brie into a large wedge. Next, cut the manchego into thin wedges, and fan them with their points facing one another. Lastly, cut your cheddar into cubes, and do a fun little stack! Goat cheese can stay whole with a cheese knife near it, so guests can cut it for themselves. Meat: The prosciutto is thinly sliced, and can be bunched up for an effortless beauty. Because the soppressata is cut thicker than the rest, we like to fan it along the board. Salami is a great way to get creative. If you fold it in half, and then in half once more, it can sit right side up. Intertwine all the salami folds to make a rose bouquet. Condiments + Sidekicks: You can't have condiments without bowls. Investing in a few ramekins for your delicious spreads to complement your meats and cheese isn't a bad idea. (Tip: you can also use old jam jars or mason jars you have handy] Place three ramekins in different spots around the board, and fill each with your whole grain mustard, fruit preserves, and cornichons. Fruit: Fresh fruit is your friend. Find a spot for your grapes. (Tip: keeping them on the vine brings some height without them falling off the board] Cutting apples, pears or peaches in wedges gives a cleaner look, while cutting seasonal fruits like figs in half will show off its colorful, textured inside. Raspberries should be stacked in places that need to be filled. Crackers: The remaining space you have on your board is now dedicated to different types of nuts and crackers/crisps. Place your salted pecans either in one spot, or scatter them in different areas. Fan your seeded crackers, and stack your pita chips. Place a ramekin or jar down, if room permits, and use that for the long breadsticks! (tip: This allows them to stick up and add dimension]. Garnishes: Lastly, jazz it up! Garnish does wonders while bringing color and texture to your board. There are several different herbs and edible flowers you can use. We chose sprigs of rosemary. Place them around, and break them in half if needed. This will bring your board over the top. Pro tip: No board? No problem! Feel free to use everyday kitchen tools like a pizza paddle, cast iron skillet or a sheet pan of any size to display the fruits of your labor (pun intended]!
[Name] TUNa TATAKI With AVOCADO SLAW [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-08-22T12:21:00Z [Description] Light, fresh and incredible easy to make, this Japanese inspired dish is one you just have to serve at your next dinner party! VIDEO https://www.youtube.com/watch?v=qAy83e63jyM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Vpg0Jdg8STW4r7xUkPYj_Tuna-Tataki-4_Fotor-1024x768.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "2/3", "1/2", "1/4", "1 1/2", "2", "20"] [RecipeIngredientParts] ["mayonnaise", "ponzu sauce", "wasabi paste", "avocado", "English cucumber", "roma tomato", "green onion", "pickled ginger", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1016.7 [FatContent] 59.2 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 1397.4 [CarbohydrateContent] 112.4 [FiberContent] 12.5 [SugarContent] 14.8 [ProteinContent] 13.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, add mayo, ponzu sauce and wasabi paste; stir to blend. In a medium mixing bowl, add avocado, cucumber, tomatoes, green onions and pickled ginger; stir until well combined.", "Pour in the wasabi aioli in the avocado mixture and gently stir until well mixed. Chill for 1 hour.", "When ready to serve, take tuna fillet and pat it down with paper towel to remove any excess water and slice thinly. Place in a plate along with avocado mixture and rice crackers. Place two chives on top of the avocado mixture and serve immediately." ]
[Name] Spinach Rice [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-08-23T19:47:00Z [Description] Quick and Easy Spinach Rice made in one pan with peas, mushrooms and tomatoes. This is the perfect vegan side dish or main course meal. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Indian", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "8", "9", "3", "1", "2", "1", "1", "1", "1/2", "1 1/2", "2 1/2", "3"] [RecipeIngredientParts] ["extra virgin olive oil", "coconut oil", "garlic cloves", "ginger", "red onion", "brown button mushrooms", "roma tomatoes", "sweet peas", "salt", "red chili powder", "turmeric", "coriander powder", "cumin powder", "basmati rice", "water", "cardamom pods"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.0 [FatContent] 9.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1244.7 [CarbohydrateContent] 69.6 [FiberContent] 7.9 [SugarContent] 6.3 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 3 cups [RecipeInstructions] ["Heat a pan on medium heat for 30 seconds before adding the oil.", "Add the oil.", "Add the ginger+garlic and let it brown slightly (30 seconds].", "Add the onions and let them caramelize (about 2 minutes].", "Add the sliced mushrooms and let them cook to half their size.", "Add the baby spinach and don’t stir it until its half its size.", "Mix well.", "Add the tomatoes, rice salt and spices.", "Add one part water.", "Give it a light stir.", "Top with cardamom pods and close the lid.", "Cook on medium heat for 12 minutes.", "Open the lid and add the 2nd part water.", "Close the lid again and cook for another 12 minutes or until the rice is cooked.", "Garnish with lemon juice and cilantro (both are optional].", "NOTES.", "– Make sure you thoroughly wash the mushrooms and dry them completely before slicing them. Soggy mushrooms ruins the texture and taste of the rice.", "– Thinly slice the mushrooms so that they cook quickly and evenly.", "– Laxmi Dhanajiru Powder is a mix of Coriander and Cumin powder. You can use 1 1/2 tablespoons of this or a mix of Coriander and Cumin as shown in the ingredients. I'm just guessing on the ratio." ]
[Name] Sweet Buttermilk Pie [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-08-24T11:56:00Z [Description] Make and share this Sweet Buttermilk Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", "3", "1", "3/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "flour", "butter", "eggs", "salt", "buttermilk", "baking soda", "vanilla extract", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.4 [FatContent] 28.0 [SaturatedFatContent] 13.2 [CholesterolContent] 134.9 [SodiumContent] 437.8 [CarbohydrateContent] 83.5 [FiberContent] 1.1 [SugarContent] 68.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] 6 slices [RecipeInstructions] Preheat the oven to 350 degrees. Place the piecrust into the oven and bake for 10 minutes. Combine the sugar with the flour and cornmeal, if you’re using. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar. Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top and the custard has set, about 45-50 minutes.
[Name] Pumpkin Vegan Canneloni With Cashew Cream [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2019-08-25T02:01:00Z [Description] Make and share this Pumpkin Vegan Canneloni With Cashew Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1/4", "6", "2", "1 -2", "15", "1", "1", "1", "1/4 - 1/2", "1/8"] [RecipeIngredientParts] ["raw cashews", "boiling water", "garlic clove", "nutritional yeast", "salt", "tomato sauce", "red pepper flakes", "canned pumpkin", "nutritional yeast", "onion powder", "garlic powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.0 [FatContent] 11.7 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 1607.3 [CarbohydrateContent] 31.9 [FiberContent] 8.9 [SugarContent] 13.1 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak cashews in 1 cup of boiling water for 30 minutes. Drain, reserving 1/2 cup of the soaking liquid. Combine the soaked cashews, garlic, nutritional yeast, salt, and the 1/2 cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use. In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together. While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use. Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheets are stuck together, separate them carefully]. Set them aside. Preheat oven to 375. Combine the prepared tomato sauce and red pepper flakes and pour on the bottom of a 10 1/2 x 7 1/2 inch baking dish. Spoon about half of the cashew cream over the sauce. To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake 45 minutes. Drizzle with the remaining cashew cream before serving. Keep warm.
[Name] Sausage Stuffed Zucchini Boats [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2019-08-25T02:13:00Z [Description] There is something delicious about sausage with zucchini. And I can't think of a better way to use up some of those never ending garden zucchinis. Recipe courtesy of foodnetwork.com and Nancy Fuller. Delicious. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "8", "8", "1", "1", "2", NA, NA, "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["zucchini", "olive oil", "Italian sausage", "Italian sausage", "garlic clove", "onion", "tomatoes", "kosher salt", "fresh ground black pepper", "parmesan cheese", "mozzarella cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.6 [FatContent] 33.8 [SaturatedFatContent] 12.6 [CholesterolContent] 69.4 [SodiumContent] 1374.3 [CarbohydrateContent] 16.8 [FiberContent] 2.8 [SugarContent] 7.2 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] 8 zucchini boats [RecipeInstructions] Preheat oven to 400. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9x13 inch casserole dish. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes, and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley and mix to combine. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top.
[Name] Sugar-Free Gluten-Free Banana Muffins [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-08-26T01:59:00Z [Description] Sugar-free, gluten-free, low-fat, low-carb banana muffins or bread. Sweeten to taste with low or no calorie sweetener. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/992146/ul9kxTmZS6eTBy9CrQ2x_IMG_20190825_112405_919.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "1", "1", "1/2", "1/4", "1/2", "1 -2", "2", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "vanilla", "baking soda", "baking powder", "salt", "xanthan gum", "ground cinnamon", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.2 [FatContent] 2.0 [SaturatedFatContent] 0.9 [CholesterolContent] 39.9 [SodiumContent] 162.5 [CarbohydrateContent] 9.7 [FiberContent] 0.9 [SugarContent] 5.4 [ProteinContent] 1.8 [RecipeServings] 14.0 [RecipeYield] 14 Muffins [RecipeInstructions] Mix all ingredients, except chocolate chips, with beaters until well mixed. Batter will be THICK, but shouldn't be dry. Stir in chocolate chips. Scoop into regular muffin tin, lined with muffin wrappers or into greased mini loaf pans. Bake at 350 for 18-20 minutes (check with a toothpick for doneness].
[Name] Stuffed Mushroom Caps [AuthorId] 1956774 [AuthorName] Buddys Kitchen [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-08-26T13:19:00Z [Description] Make and share this Stuffed Mushroom Caps recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "2", "2", "1/2", "7", "3", "3", "1"] [RecipeIngredientParts] ["mushroom", "butter", "green onions", "seasoning salt", "cream cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.2 [FatContent] 9.8 [SaturatedFatContent] 5.7 [CholesterolContent] 41.9 [SodiumContent] 397.6 [CarbohydrateContent] 2.9 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] 24 Stuffed Mushrooms [RecipeInstructions] Wash the mushrooms and remove the stems. Put the caps in a ceramic dish and set aside. Finely chop the stems. Combine with butter and onions in pan over medium heat. Stir until the onions are tender. Drain. Stir in the remaining ingredients. Fill the mushroom caps with the mixture and broil for a few minutes until brown. Enjoy!
[Name] Gluten-Free Pizza Crust (No Egg! No Rice!) [AuthorId] 137915 [AuthorName] AlmzAlly [CookTime] PT22M [PrepTime] PT2H [TotalTime] PT2H22M [DatePublished] 2019-08-26T13:19:00Z [Description] Finally. a gluten-free pizza crust that does not suck. Took six years of trial and error.
[Name] Granny’s Monkey Bread [AuthorId] 2002502507 [AuthorName] davisagindustries [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-08-26T13:20:00Z [Description] Granny's Monkey Bread is a sweet, gooey, sinful treat that will be loved by young and old alike. Be careful, its dangerously addictive. Author: Krissy Allori [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "butter", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.7 [FatContent] 34.8 [SaturatedFatContent] 19.0 [CholesterolContent] 61.0 [SodiumContent] 1086.2 [CarbohydrateContent] 74.2 [FiberContent] 1.4 [SugarContent] 44.2 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 1 Pan [RecipeInstructions] Prepare Bundt pan by heavily greasing with butter. . Preheat oven to 350°. Cut each biscuit into four equal sized pieces. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop the pieces of dough in the sugar cinnamon mixture to coat then gently arrange them into the prepared Bundt pan. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan. Bake in preheated oven for 30 minutes. Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold].
[Name] Shrimp Stuffed Jalapenos Keto [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-08-26T13:21:00Z [Description] Make and share this Shrimp Stuffed Jalapenos Keto 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/53/92/37/gf6L9DiaTTqU50atRoNn_shrimp poppers2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/37/KlNQSGFPSm3uJA0GJJDC_Shrimp poppers1.jpg"] [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "4", "12", "6"] [RecipeIngredientParts] ["cream cheese", "shrimp", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.0 [FatContent] 10.3 [SaturatedFatContent] 4.9 [CholesterolContent] 41.4 [SodiumContent] 195.8 [CarbohydrateContent] 1.8 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] 2 per person [RecipeInstructions] Preheat oven to 350. Cut jalapenos lengthwise and trip off the stem, but not too far. It needs to be able to hold the cream cheese inches Scrape out seeds and seed membranes. Stuff the peppers with the cream cheese so that is it level across the top (don't over stuff them]. Peel and devein the shrimp. Place one shrimp on top of a pepper with cream cheese, and then wrap it with a half of slice of bacon. Repeat until all peppers are stuffed and wrapped. In a square pyrex pan place all of the peppers so that they are all flat and not tipped to one side. Sometimes it helps to position them so that they support one another not to tip over. Bake uncovered for about 25 to 35 minutes. Check for doneness of the shrimp and bacon at 25 minutes. You should be smelling the peppers cooking as well. The timing depends on shrimp size, pepper size and bacon thickness. These are a guaranteed winner that will impress your guest!
[Name] Kathy's Coffee Cake [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2019-08-26T13:21:00Z [Description] Make and share this Kathy's Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "1", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "eggs", "cold water", "sugar", "cinnamon", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.9 [FatContent] 23.3 [SaturatedFatContent] 3.5 [CholesterolContent] 62.9 [SodiumContent] 558.5 [CarbohydrateContent] 72.5 [FiberContent] 1.1 [SugarContent] 55.7 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 1 pan [RecipeInstructions] Preheat oven to 350*. Mix first 5 ingredients together. Put 1/2 of batter in a sprayed or oiled 9 x 13 cake pan. Sprinkle with 1/2 of FILLING mixture. Add rest of batter, then rest of FILLING on top. Bake 40-55 minutes. Cool completely and top with DRIZZLE.
[Name] Watergate Cake (Pistachio) [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2019-08-26T13:23:00Z [Description] Make and share this Watergate Cake (Pistachio) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1/2", "1", "1 1/2", "8"] [RecipeIngredientParts] ["instant pistachio pudding mix", "eggs", "instant pistachio pudding mix", "milk", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5834.8 [FatContent] 395.5 [SaturatedFatContent] 104.0 [CholesterolContent] 609.2 [SodiumContent] 4408.8 [CarbohydrateContent] 521.5 [FiberContent] 10.9 [SugarContent] 363.8 [ProteinContent] 69.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] I make the TOPPING first and refrigerate so it has plenty of time to chill & stiffen. Preheat oven 350*. For the cake, mix all ingredients together in large bowl and beat 4 minute Add nuts. Pour into greased 9 x 13 cake pan. Bake 35-40 minutes. Cool completely and add TOPPING.
[Name] Grandma Sally's Cranberry Salad [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-08-26T13:24:00Z [Description] Make and share this Grandma Sally's Cranberry Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1/2", "8", "2", "1"] [RecipeIngredientParts] ["water", "Jello gelatin", "cranberry sauce", "mandarin oranges", "crushed pineapple", "walnuts", "cream cheese", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.3 [FatContent] 11.9 [SaturatedFatContent] 4.8 [CholesterolContent] 25.4 [SodiumContent] 178.7 [CarbohydrateContent] 56.3 [FiberContent] 1.9 [SugarContent] 52.6 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat water to boiling, add jello & dissolve. Add cranberries & dissolve as well. Remove from heat. Stir in mandarin oranges, pineapple & nuts. Stir till well combined. Pour into decorative mold or casserole dish. Place in refrigerator to firmly set, best if overnight. TOPPING - Mix all ingredients together and beat until well blended. Place a dollop on each serving.
[Name] Mandarin Orange Bread [AuthorId] 992472 [AuthorName] Sweet_T [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-08-26T13:25:00Z [Description] Make and share this Mandarin Orange Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "Healthy", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/4", "2 1/2", "2", "2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "salt", "baking soda", "oatmeal", "mandarin oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2160.1 [FatContent] 51.2 [SaturatedFatContent] 8.9 [CholesterolContent] 372.0 [SodiumContent] 4396.9 [CarbohydrateContent] 383.5 [FiberContent] 22.1 [SugarContent] 198.9 [ProteinContent] 54.4 [RecipeServings] nan [RecipeYield] 2 Loaves [RecipeInstructions] In large bowl sift together flour, salt & soda - set aside. Combine eggs & sugar til light (about 2 minutes]. Add egg mixture to flour mixture & beat together til smooth (about 2 minutes]. Add remaining ingredients & mix well. Divide into 2 greased & floured bread pans. Bake at 325* for about 1 hour. Check with cake tester/toothpick until done. Some crumbs will show on toothpick, it's a moist bread. Remove from pans immediately & cool completely. Wait 24 hours before slicing.
[Name] Basil Pesto Pasta [AuthorId] 288936 [AuthorName] windinmyhair [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-08-26T13:25:00Z [Description] Make and share this Basil Pesto Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "150", "150", NA, NA, "1", "100"] [RecipeIngredientParts] ["cherry tomatoes", "onion", "mushrooms", "pasta", "basil leaves", "olive oil", "basil pesto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.5 [FatContent] 8.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 21.7 [CarbohydrateContent] 69.0 [FiberContent] 9.6 [SugarContent] 5.5 [ProteinContent] 15.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] cook the pasta and add some oil to it after cooked to stop it sticking together, keep about 100ml of cooking water. Then add the oil to a deep frypan and add onions and stir fry on medium heat for a minute then add mushrooms and fry for around 2 or 3 minutes. add the pasta to the pan with the water and heat through until water is absorbed into mixture. add the tomatos ,fresh basil leaves and pesto and stir thru. then turn off heat. season to taste with salt and pepper.
[Name] Mexican Lasanga [AuthorId] 2002502468 [AuthorName] abbi d. [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2019-08-26T13:27:00Z [Description] Make and share this Mexican Lasanga recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1", "1", "1", "1", "8 -10", "4"] [RecipeIngredientParts] ["chicken breast", "diced tomatoes", "black beans", "garlic cloves", "onion", "chunky salsa", "black pepper", "red pepper flakes", "salt", "cumin", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 785.9 [FatContent] 41.6 [SaturatedFatContent] 22.8 [CholesterolContent] 169.0 [SodiumContent] 2273.7 [CarbohydrateContent] 50.1 [FiberContent] 14.9 [SugarContent] 13.2 [ProteinContent] 56.0 [RecipeServings] 5.0 [RecipeYield] 1 pan [RecipeInstructions] saute onion and garlic in sauce pan. add cumin salt pepper red pepper flakes beans salsa tomatoes and chicken. sppon mixture into baking pan. layer mix tortias then chicken then cheese and repeat. top with cheese. bake on 350 for 35 minutets covered with foil. serve.
[Name] Japanese Fried Chicken Thighs (Karaage) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2019-08-26T23:33:00Z [Description] If you love crispy fried chicken, you will love this easy and tasty recipe! This is one of those recipes that once I came across it, I come back to it often. You can debone skinless chicken thighs if you want, but I use the already boneless skinless thighs as a time saver. The pieces don't come out quite as uniform looking, but we don't mind that, and they are crunchy and delicious! Because the pieces are so small, you don't need a ton of oil to fry them in, either. (Also, I cool my oil and strain it, and refrigerate it to use for more frying times.) These are traditionally served with lemon wedges to squeeze on. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/44/WLWXW5GR5qHUQmDR6jVx_Chicken Karaage.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "2", "3/4", "1/2", "1 1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["soy sauce", "sake", "ginger", "garlic cloves", "sugar", "salt", "boneless skinless chicken thighs", "cornstarch", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2340.6 [FatContent] 224.8 [SaturatedFatContent] 30.0 [CholesterolContent] 141.7 [SodiumContent] 1196.6 [CarbohydrateContent] 47.1 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken thighs crosswise into 1- 1 1/2 inch wide strips. Combine soy sauce, sake, ginger, garlic, sugar, and salt in zip-top bag. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken marinates, line rimmed baking sheet with parchment paper. Set wire rack in second baking sheet and line with tripe layer of paper towels. Place cornstarch in bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back, but leaving any garlic or ginger bits on the chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade. Heat oil in Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for dry white patches of cornstarch. Dip back of a spoon into reserved marinade and gently press into dry spots to lightly moisten. Using tongs, add half the chicken, one piece at a time, to oil in a single layer. Cook, adjusting heat if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown, 3 - 5 minutes. (There is no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy.]. Using skimmer or slotted spoon, transfer chicken pieces to paper towel-lined rack. Return oil to 325 and repeat with remaining chicken. Serve with lemon wedges.
[Name] DULCE De LECHE CUPCAKES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-08-27T11:10:00Z [Description] Decadent and delicious, these Dulce de Leche Cupcakes topped with buttercream icing and drizzled with more dulce de leche are just amazing! VIDEO https://www.youtube.com/watch?v=QK3-vG459W4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/XXE23qrRLu8KGq0TVuCA_Dulce-de-Leche-Cupcakes-8_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1/4", "1/2", "6", "2", "1/2", "1/3", "1/2", "1", "4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "unbleached all-purpose flour", "baking powder", "baking soda", "sea salt", "brown sugar", "unsalted butter", "eggs", "buttermilk", "vanilla extract", "light cream cheese", "unsalted butter", "confectioners' sugar", "fleur de sel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.4 [FatContent] 16.2 [SaturatedFatContent] 9.5 [CholesterolContent] 75.0 [SodiumContent] 228.2 [CarbohydrateContent] 49.8 [FiberContent] 0.4 [SugarContent] 37.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 12 cupcakes [RecipeInstructions] ["In a large pot with boiling water, place a can of sweetened condensed milk sideways (not standing up] – make sure there are no dents on the can. Simmer on medium heat for 2:20 hours. When time is up, carefully remove the can and let it cool completely.", "Preheat oven to 350ºF. In a large bowl, add flour, baking powder, baking soda and sea salt; whisk until well combined and set aside.", "In a bowl of a stand mixer with the paddle attachment, cream brown sugar and butter on medium speed. Add eggs, one at the time, beating well between each addition. To this, add dulce de leche and buttermilk; process on low speed and slowly increase to medium-high for about 1 ½ minutes, stopping and cleaning the sides of the bowl.", "Add the dry ingredients to the dulce de leche mixture and process on low speed until just blended, about 45 seconds. Add oil and pure vanilla extract and process for 30 seconds; the batter should have a nice smooth texture.", "Insert cupcake liners in a muffin pan and using an ice cream scoop, fill up the cups with the batter about 2/3 full. Gently tap the pan on the counter to remove any trapped air bubbles before transferring to preheated oven; bake for 18 to 20 minutes or until a cake tester inserted in the center comes out with only a few crumbs. Let the cupcakes cool off in the pan for 5 minutes before transferring them on a wire rack to cool completely.", "Meanwhile, in a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until mixed. Add 2 tablespoons dulce de leche and process until fairly well combined. Add half of the confectioners’ sugar and on low speed, process until mixed then increase to medium-high. Repeat the same steps with the other half, cleaning the sides of the bowl. It’s optional but if wanted, add a tiny pinch fleur de sel and if so, process.", "Spoon the buttercream into a piping bag with a large tip and squeeze out the mixture onto the cupcakes. Warm up 2 tablespoons dulce de leche in the microwave until just pourable and drizzle over the buttercream. If wanted, sprinkle on a few grains of fleur de sel and refrigerate for 1 hour. Makes 12 cupcakes." ]
[Name] Dinner in a Pumpkin [AuthorId] 2002504232 [AuthorName] pgraces2016 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-08-27T16:47:00Z [Description] Make and share this Dinner in a Pumpkin recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["pumpkin", "beef", "boiling water", "potatoes", "carrots", "pepper", "garlic cloves", "onion", "beef bouillon cube", "tomatoes", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1950.4 [FatContent] 162.1 [SaturatedFatContent] 67.2 [CholesterolContent] 225.0 [SodiumContent] 636.3 [CarbohydrateContent] 93.4 [FiberContent] 9.6 [SugarContent] 10.7 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] if using large pumpkin, double or triple recipe depending on the size of the pumpkin. Take out insides of the pumpkin. Steam pumpkin until cooked so you can stick a fork into it easily. Make rice. Mince onion and garlic. Dice potatoes, carrots, pepper and tomatoes. Slice beef into cubes. In pot, put in water, potatoes, carrot, pepper, tomatoes and bouillon cube and cover and let cook for 15 min occasionally stirring. Occasionally add water and stir inches Vegetables should be soft. If needed, cook for longer. Saute beef with onion and garlic until done. When done, stir in rice and beef and put into the pre-steamed pumpkin and serve.
[Name] Navajo Fry Bread Tacos [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-08-28T12:04:00Z [Description] Make and share this Navajo Fry Bread Tacos 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/902700/HsZB7dJjRAmJQRSXYkO7_10216818998240521.jpg" [RecipeCategory] Breads [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "5", "2 1/2", "2 1/2", "4 -5", "3 -4", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "warm water", "black beans", "green chili salsa", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1584.7 [FatContent] 121.6 [SaturatedFatContent] 18.8 [CholesterolContent] 51.4 [SodiumContent] 3799.1 [CarbohydrateContent] 95.7 [FiberContent] 8.2 [SugarContent] 1.2 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] 6 Tacos [RecipeInstructions] Fry Bread: mix all dry ingredients thoroughly, slowly add (warm] water and mix until you get a thick pizza type dough. Keep extra flour on hand and add if its too sticky or wet. Once you have the pizza type dough consistency let it set and rise for approximately 20-minutes. Make a basrball sized ball in your hand. Lay on a floured surface and roll forward and back a couple times then flip and repeat. Flop back and forth in hand like a pizza stretching it out evenly. Lay on counter and pinch a hole out in the center. Put in fry oil and cook until golden brown flipping it over on both sides. Lay on cooling rack to cool. Taco: Fry meat and add taco season as directed. Place both cans of beans and chili salsa in pot mix and cook until warmed. Place fry bread on plate, add bean mix, meat, and your favorite toppings (lettuce, tomatoes, onion, cheese, sour-cream, etc.]. Enjoy!
[Name] MINT JELLY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-29T11:50:00Z [Description] Fresh and colorful, this is the perfect condiment to serve with lamb. It can also be used to make cookies such as thumbprint, linzer, etc. VIDEO https://www.youtube.com/watch?v=_vMLEY0uwhI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/M7280ZIFTwmJ1exHcNgW_Mint-Jelly-6_Fotor-1024x768.jpg" [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/2", "1 3/4", "3 1/2", "1/8", "5"] [RecipeIngredientParts] ["mint", "water", "lemon zest", "lemon juice", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 45.8 [CarbohydrateContent] 190.3 [FiberContent] 4.2 [SugarContent] 174.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4 jars -250 ml [RecipeInstructions] In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes. Meanwhile, place a fine sieve over a bowl lined with cheesecloths; set aside. Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice. In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes. Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
[Name] MINT JELLY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-29T11:53:00Z [Description] Fresh and colorful, this is the perfect condiment to serve with lamb. It can also be used to make cookies such as thumbprint, linzer, etc. VIDEO https://www.youtube.com/watch?v=_vMLEY0uwhI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vBLeAlfLQ4yfThiJAw4F_Mint-Jelly-6_Fotor-1024x768.jpg" [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/2", "1 3/4", "3 1/2", "1/8", "5"] [RecipeIngredientParts] ["mint", "water", "lemon zest", "lemon juice", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 45.8 [CarbohydrateContent] 190.3 [FiberContent] 4.2 [SugarContent] 174.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4 jars -250 ml [RecipeInstructions] In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes. Meanwhile, place a fine sieve over a bowl lined with cheesecloths; set aside. Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice. In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes. Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
[Name] Homemade Yoo-Hoo [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-08-29T15:11:00Z [Description] Make and share this Homemade Yoo-Hoo recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["non-fat powdered milk", "cocoa powder", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 1.8 [SaturatedFatContent] 1.1 [CholesterolContent] 9.0 [SodiumContent] 248.4 [CarbohydrateContent] 32.8 [FiberContent] 3.6 [SugarContent] 26.7 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] 1 Quart [RecipeInstructions] Combine everything in pitcher. Mix well. Chill and serve.
[Name] The Poorman's Meal [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-08-29T15:23:00Z [Description] Make and share this The Poorman's Meal recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "1", "4", "4", "1/2"] [RecipeIngredientParts] ["potatoes", "onion", "tomato sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.3 [FatContent] 23.7 [SaturatedFatContent] 6.6 [CholesterolContent] 23.9 [SodiumContent] 603.2 [CarbohydrateContent] 33.1 [FiberContent] 4.2 [SugarContent] 4.6 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Simmer potatoes and onions in vegetable oil on medium heat. Add the tomato sauce and allow to warm before adding the sliced hot dogs. Then add the water and allow to cook until the potatoes are soft. Season to taste with salt and pepper.
[Name] Creamed Peas on Toast [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-29T15:30:00Z [Description] Make and share this Creamed Peas on Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4"] [RecipeIngredientParts] ["butter", "flour", "milk", "peas"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 475.7 [FatContent] 18.1 [SaturatedFatContent] 10.5 [CholesterolContent] 47.6 [SodiumContent] 421.6 [CarbohydrateContent] 62.0 [FiberContent] 10.2 [SugarContent] 11.7 [ProteinContent] 17.3 [RecipeServings] 2.0 [RecipeYield] 4 Slices [RecipeInstructions] Melt the butter in a saucepan and stir in the flour to make a roux. Be sure to stir consistently until the mixture bubbles, which should take about two minutes, being careful not to let it burn. Next add the hot milk, again stirring as the sauce thickens. Allow this to be brought to a boil, then add salt and pepper to your preference. Lower the heat and continue stirring for two to three more minutes. Add peas and cover. You can also add protein, like hot dogs or tuna — whatever you have on hand. Let simmer for 5-10 minutes, then serve on toasted bread.
[Name] Leftover Potato Pancakes [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-08-29T15:40:00Z [Description] Make and share this Leftover Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2 -3"] [RecipeIngredientParts] ["mashed potatoes", "egg", "all-purpose flour", "bacon grease"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.3 [FatContent] 8.3 [SaturatedFatContent] 3.2 [CholesterolContent] 54.7 [SodiumContent] 344.7 [CarbohydrateContent] 24.5 [FiberContent] 1.8 [SugarContent] 1.6 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the potatoes, egg, and flour in a bowl — it will be much firmer than regular pancakes. Heat your pan with the grease or oil, then begin spooning batter once it’s good and warm. Flip until browned on both sides and enjoy with syrup, apple sauce, or butter.
[Name] Mike's Macaroni Salad [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-08-29T16:16:00Z [Description] Make and share this Mike's Macaroni Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "3/4", "2", "1", "1", "1/4", "1/4", "1", "3", "1/2"] [RecipeIngredientParts] ["macaroni", "mayonnaise", "cider vinegar", "sugar", "kosher salt", "white pepper", "green onion", "celery", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 307.5 [CarbohydrateContent] 14.7 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 2 Quarts [RecipeInstructions] Put green onion, celery and carrot in mixing bowl. Add the salt, sugar to the bowl and mix. Allow to sit for 10 minutes. This allows for some the water to be extracted to help with the sauce. Add the vinegar, the pepper and the mayo. Mix well and refrigerate. Cook macaroni according to box, then drain and rinse well with cold water, leaving it wet. Fold macaroni and peas into sauce mixture, cover and chill.
[Name] Egg Nog [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2019-08-30T18:23:00Z [Description] Here is a recipe a co-worker gave me in the late 1980's. Only made it a few times but it was always enjoyed at the parties! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["12", "1", "4", "2", "1", "8 -12", "1/4"] [RecipeIngredientParts] ["confectioners' sugar", "Bourbon", "peach brandy", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.0 [FatContent] 18.9 [SaturatedFatContent] 11.4 [CholesterolContent] 115.0 [SodiumContent] 31.7 [CarbohydrateContent] 12.9 [FiberContent] 0.0 [SugarContent] 11.2 [ProteinContent] 2.4 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] ["Beat 12 egg yolks until light in colour.", "Gradually beat in the 1 pound confectioners sugar.", "While beating, slowly add the two (2] cups of the chosen liquor.", "Let mixture stand cover for 1 hour.", "Continue beating and add the remaining 2 cups (or more] of the chosen liquor plus 2 quarts whipping cream and 1 cup peach brandy.", "Refrigerate covered for 3 hours.", "Beat 8 to 12 egg whites until stiff and then fold them lightly into the other ingredients.", "Serve and sprinkle lightly with nutmeg." ]
[Name] SAUSALITO SMOKED SALMON DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-08-31T15:16:00Z [Description] This is a quick, easy, healthy and very delicious smoked salmon dip to have in your recipe repertoire! VIDEO https://www.youtube.com/watch?v=ilQsftSek_U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8NjNmGrRRVOnWkPvO97r_Sausalito-Smoked-Salmon-Dip-4-1024x765.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "1", "1", "3", "1", "4", "1"] [RecipeIngredientParts] ["Miracle Whip", "light sour cream", "light cream cheese", "capers", "red onion", "lemon juice", "horseradish", "smoked salmon", "smoked salmon", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.2 [FatContent] 7.0 [SaturatedFatContent] 3.0 [CholesterolContent] 21.6 [SodiumContent] 334.3 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 oz. smoked salmon; process until smooth, about 20 seconds. Transfer to a bowl and stir in remaining 2 oz. smoked salmon. Transfer smoked salmon mixture into a serving bowl and top with fresh parsley or dill. Serve with bagel chips.
[Name] Sausalito Smoked Salmon Dip [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-08-31T15:20:00Z [Description] This is a quick, easy, healthy and very delicious smoked salmon dip to have in your recipe repertoire! VIDEO https://www.youtube.com/watch?v=ilQsftSek_U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/G9rIeBT4TLa4k9P01AaZ_Sausalito-Smoked-Salmon-Dip-4-1024x765.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "1", "1", "3", "1", "4", "1"] [RecipeIngredientParts] ["Miracle Whip", "light sour cream", "light cream cheese", "capers", "red onion", "lemon juice", "smoked salmon", "smoked salmon", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.2 [FatContent] 7.0 [SaturatedFatContent] 3.0 [CholesterolContent] 21.6 [SodiumContent] 334.3 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 oz. smoked salmon; process until smooth, about 20 seconds. Transfer to a bowl and stir in remaining 2 oz. smoked salmon. Transfer smoked salmon mixture into a serving bowl and top with fresh parsley or dill. Serve with bagel chips.
[Name] The Best Chocolate Chip Cookie Ever [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-08-31T17:37:00Z [Description] I'm glad I doubled the recipe because these disappeared. Recipe courtesy of wwwjoyfoodsunshine.com. I didn't double the ingredients listed here. It makes a nice chewy cookie. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["salted butter", "granulated sugar", "light brown sugar", "pure vanilla extract", "eggs", "all-purpose flour", "baking soda", "baking powder", "sea salt", "chocolate chips", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.0 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 35.8 [SodiumContent] 234.9 [CarbohydrateContent] 38.3 [FiberContent] 1.2 [SugarContent] 24.9 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375. Line a baking pan with parchment paper and set aside. (I found lining the pans with anything completely unnecessary--these are buttery and don't stick to the pan whatsoever.]. In a separate bowl mix flour, baking soda, salt, and baking powder. Set aside. Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add 12 oz package of chocolate chips and mix well. Roll 2 to 3 tablespoons of dough at a time into balls and place them evenly spaced on cookie sheets. Bake in preheated oven for 8 to 10 minutes. Take them out when they are just barely starting to turn brown. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
[Name] Easy Slow Cooker Chicken and Dumplings [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT7H [PrepTime] PT20M [TotalTime] PT7H20M [DatePublished] 2019-09-01T21:18:00Z [Description] Make and share this Easy Slow Cooker Chicken and Dumplings 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/NQyaXvFGS9W9zpAvA4ls_IMG_0600.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "2", "2", "1/2", "1/4", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "boneless skinless chicken breasts", "onion", "butter", "dried parsley", "seasoning salt", "poultry seasoning", "garlic powder", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 324.0 [FatContent] 15.9 [SaturatedFatContent] 5.9 [CholesterolContent] 84.5 [SodiumContent] 1187.9 [CarbohydrateContent] 21.8 [FiberContent] 0.7 [SugarContent] 3.6 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder. Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours. After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks. Chop the biscuits into sixths and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook. Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Taste and adjust seasoning, if needed.
[Name] MAC & CHEESE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-03T13:08:00Z [Description] You've probably had this popular side dish at many restaurants but now you can make this quick & easy flavorful pasta recipe at home! VIDEO https://www.youtube.com/watch?v=d_CyNskOPzk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/c7ZWeqVXQ2ySbOUKIpZf_Mac-and-Cheese-3_Fotor-1024x768.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "1", "1", "1", "1/2", "1/8", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "milk", "Dijon mustard", "garlic powder", "cayenne pepper", "nutmeg", "sharp cheddar cheese", "monterey jack cheese", "elbow macaroni", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.2 [FatContent] 33.6 [SaturatedFatContent] 20.6 [CholesterolContent] 100.3 [SodiumContent] 531.0 [CarbohydrateContent] 70.5 [FiberContent] 3.4 [SugarContent] 3.7 [ProteinContent] 33.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions; drain well and set aside. In a large deep skillet over medium heat, add clarified butter. When hot, add onions and sauté until translucent about 3 minutes. Add flour and stir well making sure the onions are coated. Cook onion/flour mixture a little, about 2-3 minutes, stirring constantly. Pour in 1 cup cold milk and stir until smooth. Add the remaining 2 cups milk, stir well and then add mustard, paprika, garlic powder, cayenne pepper and nutmeg; stir again. Whisk in the two cheeses until melted; taste and adjust if necessary. Add cooked and drained macaroni and gently combined into the cheese mixture. Turn up the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook for 5 minutes, stirring often. When ready to serve, sprinkle some fresh chopped parsley.
[Name] MAC & CHEESE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-03T13:12:00Z [Description] You've probably had this popular side dish at many restaurants but now you can make this quick & easy flavorful pasta recipe at home! VIDEO https://www.youtube.com/watch?v=d_CyNskOPzk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LYivCgy6TmKcAS87SnrA_Mac-and-Cheese-3_Fotor-1024x768.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "1", "1", "1", "1/2", "1/8", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "milk", "Dijon mustard", "garlic powder", "cayenne pepper", "nutmeg", "sharp cheddar cheese", "monterey jack cheese", "elbow macaroni", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.2 [FatContent] 33.6 [SaturatedFatContent] 20.6 [CholesterolContent] 100.3 [SodiumContent] 531.0 [CarbohydrateContent] 70.5 [FiberContent] 3.4 [SugarContent] 3.7 [ProteinContent] 33.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions; drain well and set aside. In a large deep skillet over medium heat, add clarified butter. When hot, add onions and sauté until translucent about 3 minutes. Add flour and stir well making sure the onions are coated. Cook onion/flour mixture a little, about 2-3 minutes, stirring constantly. Pour in 1 cup cold milk and stir until smooth. Add the remaining 2 cups milk, stir well and then add mustard, paprika, garlic powder, cayenne pepper and nutmeg; stir again. Whisk in the two cheeses until melted; taste and adjust if necessary. Add cooked and drained macaroni and gently combined into the cheese mixture. Turn up the heat to medium-high and bring the mixture to a simmer. Reduce heat to medium and cook for 5 minutes, stirring often. When ready to serve, sprinkle some fresh chopped parsley.
[Name] Crockpot Chicken Mole [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT6H [PrepTime] PT25M [TotalTime] PT6H25M [DatePublished] 2019-09-03T13:16:00Z [Description] From Taste of Home with an addition of sesame seeds from me.
[Name] APPLE CRISP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2019-09-05T13:04:00Z [Description] This dessert is always a hit. Packed with flavor and a beautiful mix of spices, this is a great way to enjoy your freshly harvested apples! VIDEO https://www.youtube.com/watch?v=AOx0Ou6Dwb8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/smx1Tjg0TtWoxcb4eowH_Apple-Crisp-6_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1/2", "3/4", "1", "1", "1/4", "1/8", "1", "1", "3/4", "1", "1/4", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["apples", "lemon juice", "granulated sugar", "brown sugar", "unbleached all-purpose flour", "ground cinnamon", "ground ginger", "nutmeg", "vanilla extract", "rolled oats", "unbleached all-purpose flour", "brown sugar", "baking powder", "baking soda", "sea salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.1 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 104.0 [CarbohydrateContent] 87.6 [FiberContent] 3.4 [SugarContent] 67.6 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a large mixing bowl, add sliced apples and pour over lemon juice; stir to coat. Add sugars, flour, cinnamon, ginger, nutmeg and vanilla extract; stir well to coat the apples. Transfer to a pie plate with the juice and set aside.", "In a another bowl, combine oats, flour, brown sugar, baking powder, baking soda and sea salt; stir. Add melted butter and mix until the mixture is crumbly. Spoon evenly the crumble mixture on the filling and transfer to the preheated oven. Bake for 50 to 55 minutes or until top is nice, crispy and golden. Cool off for 15 minutes before serving with vanilla ice cream." ]
[Name] APPLE CRISP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2019-09-05T13:08:00Z [Description] This dessert is always a hit. Packed with flavor and a beautiful mix of spices, this is a great way to enjoy your freshly harvested apples! VIDEO https://www.youtube.com/watch?v=AOx0Ou6Dwb8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kcbWuypXQn2ER5SF98MO_Apple-Crisp-6_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1/2", "3/4", "1", "1", "1/4", "1/8", "1", "1", "3/4", "1", "1/4", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["apples", "lemon juice", "granulated sugar", "brown sugar", "unbleached all-purpose flour", "ground cinnamon", "ground ginger", "nutmeg", "vanilla extract", "rolled oats", "unbleached all-purpose flour", "brown sugar", "baking powder", "baking soda", "sea salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.1 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 104.0 [CarbohydrateContent] 87.6 [FiberContent] 3.4 [SugarContent] 67.6 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a large mixing bowl, add sliced apples and pour over lemon juice; stir to coat. Add sugars, flour, cinnamon, ginger, nutmeg and vanilla extract; stir well to coat the apples. Transfer to a pie plate with the juice and set aside.", "In a another bowl, combine oats, flour, brown sugar, baking powder, baking soda and sea salt; stir. Add melted butter and mix until the mixture is crumbly. Spoon evenly the crumble mixture on the filling and transfer to the preheated oven. Bake for 50 to 55 minutes or until top is nice, crispy and golden. Cool off for 15 minutes before serving with vanilla ice cream." ]
[Name] White Gravy from Scratch [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2019-09-05T18:02:00Z [Description] Make and share this White Gravy from Scratch 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/2000206275/2Dcg7SaBR8yJAxWuZDpV_D56F5C38-4811-4090-821D-F57DBDABC7FD.jpeg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "2", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.8 [FatContent] 16.1 [SaturatedFatContent] 10.1 [CholesterolContent] 47.6 [SodiumContent] 742.8 [CarbohydrateContent] 12.0 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] 2 Cups [RecipeInstructions] How to Make White Gravy. 1. Combine Butter and Flour: Combine equal parts flour and butter in a saucepan over medium heat and stir until the butter is completely melted. 2. Add Milk and Boil: Pour the milk into the mixture and whisk until there are no lumps. Heat the mixture to a boil and allow it to boil for a minute, or until you’ve reached the desired consistency. Stir constantly. 3. Season and Serve: ***Note: Can add pan juices or broth in-lieu of some of the milk.
[Name] Taco Casserole [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-09-06T03:49:00Z [Description] A great dinner casserole. Chili, corn chips and cheese are topped with lettuce and tomato. You can spice it up with your favorite salsa. This recipe can be doubled, and for a 9x13 inch baking dish." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/pyi8eDvtQQ2UHhh9eUCg_Taco%20Casserole.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["corn tortilla chips", "cheddar cheese", "lettuce", "tomatoes", "salsa", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.2 [FatContent] 28.5 [SaturatedFatContent] 11.8 [CholesterolContent] 58.9 [SodiumContent] 1221.7 [CarbohydrateContent] 46.5 [FiberContent] 9.2 [SugarContent] 5.3 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 350 degrees F (175 degrees C]. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky].
[Name] Taiga Sidecar [AuthorId] 2002507835 [AuthorName] craftycocktailstsm [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-09-06T13:13:00Z [Description] This recipe was created by Duncan Peck at Crafty Cocktails
[Name] Mexican Street Corn off the Cob [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-09-06T16:40:00Z [Description] Make and share this Mexican Street Corn off the Cob recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -6", "2", "3", "1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "corn", "mayonnaise", "Cotija cheese", "green onion", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.3 [FatContent] 7.4 [SaturatedFatContent] 4.1 [CholesterolContent] 20.0 [SodiumContent] 356.3 [CarbohydrateContent] 17.6 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a cast iron skillet, melt butter over medium – high heat, then add the corn kernels. Spread in an even layer and cook for 10 to 15 minutes, or until exterior is charred/browned, stirring frequently. Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper. Add corn to mayo mixture. Mix to combine.
[Name] Easy Taco Casserole [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-09-06T21:24:00Z [Description] This is an easy dinner to make. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. This recipe can easily be doubled for a 9x13 inch baking dish [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/250131/GlXQV5AOTZqlUjQHODOP_Taco%20Casserole.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["tortilla chips", "lettuce", "tomatoes", "salsa", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.2 [FatContent] 28.5 [SaturatedFatContent] 11.8 [CholesterolContent] 58.9 [SodiumContent] 1221.7 [CarbohydrateContent] 46.5 [FiberContent] 9.2 [SugarContent] 5.3 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 350 degrees F (175 degrees C]. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky].
[Name] Dark and Stormy Icebox Cake [AuthorId] 341519 [AuthorName] Jacquie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-09-08T19:58:00Z [Description] 5I found this in "The Week" magazine. It's simple and delicious. No cooking required. Needs to refrigerate for a minimum of 5-6 hours. Any thin, crisp gingersnap cookie will work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/341519/SpvDASVuThU4P15VvDrz_IMG_0633.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "4", "2", "2 -3", "2 -3", "50 -60"] [RecipeIngredientParts] ["heavy cream", "granulated sugar", "vanilla extract", "dark rum", "lime zest", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.9 [FatContent] 24.9 [SaturatedFatContent] 14.4 [CholesterolContent] 81.5 [SodiumContent] 185.6 [CarbohydrateContent] 32.8 [FiberContent] 0.7 [SugarContent] 14.4 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Line a 9x5x2 inch loaf pan with a large sheet or two of plastic wrap so that the wrap overhangs the pan on all sides.", "Put all the cream in a mixer using the whisk attachment. Whisk on medium to medium high for about 2-3 minutes. Stop just when peaks are forming - up to 3 minutes. .", "Transfer half of the cream to a separate bowl. Add the rum to the cream in the mixer and whisk 30 seconds, just to combine.", "Add the lime and lime zest to the other bowl of whipped cream and gently whisk by hand, just to combine.", "Spread a layer of the rum cream on the bottom of the plastic-lined loaf pan. Spread with a spatula to cover the bottom. (about 1 cup].", "Cover this layer with the cookies - breaking up as needed to create one complete layer. The pieces should touch - a solid, singer layer of cookies.", "Spread a layer of the lime cream (about 1 cup] over the cookies. Then cover this layer with cookies.", "Repeat this process, alternating whipped cream flavors until you end with a layer of whipped cream on top. It might be slightly higher than the pan.", "Use the plastic wrap overhang to cover the cake. Refrigerate for 5-8 hours or overnight. .", "To serve for a party, invert the cake onto a serving platter and sprinkle with lime zest. It's best to use a serrated knife to cut. To serve individual slices, lift the cake out of the pan, using the plastic wrap. Slice of the slices you want and then use the wrap to lift it back into the pan!", "Leftover cake should be stored in the refrigerator and covered with plastic wrap. This cake can also be stored (after it has been setup in the refrigerator] in the freezer for up to a month. Defrost overnight in the refrigerator." ]
[Name] Quinoa Burger [AuthorId] 1781987 [AuthorName] muddyjake [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-09-10T00:24:00Z [Description] Make and share this Quinoa Burger recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "3", "3", "2", "1/2", "1/4", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["low fat cottage cheese", "carrot", "eggs", "all-purpose flour", "green onions", "Splenda sugar substitute", "sugar", "black pepper", "ground cumin", "salt", "garlic powder", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.0 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 65.8 [SodiumContent] 147.8 [CarbohydrateContent] 11.2 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 10 burgers [RecipeInstructions] To cook quinoa -1 cup uncooked quinoa. 2 cups water. 1/2 teaspoon salt. In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approximately 10 burgers.
[Name] Quinoa Burger [AuthorId] 1781987 [AuthorName] muddyjake [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-09-10T00:24:00Z [Description] Make and share this Quinoa Burger recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "3", "3", "2", "1/2", "1/4", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["low fat cottage cheese", "carrot", "eggs", "all-purpose flour", "green onions", "Splenda sugar substitute", "sugar", "black pepper", "ground cumin", "salt", "garlic powder", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.0 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 65.8 [SodiumContent] 147.8 [CarbohydrateContent] 11.2 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 10 burgers [RecipeInstructions] To cook quinoa -1 cup uncooked quinoa. 2 cups water. 1/2 teaspoon salt. In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approximately 10 burgers.
[Name] Quinoa Burger [AuthorId] 1781987 [AuthorName] muddyjake [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-09-10T00:24:00Z [Description] Make and share this Quinoa Burger recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "3", "3", "2", "1/2", "1/4", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["low fat cottage cheese", "carrot", "eggs", "all-purpose flour", "green onions", "Splenda sugar substitute", "sugar", "black pepper", "ground cumin", "salt", "garlic powder", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.0 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 65.8 [SodiumContent] 147.8 [CarbohydrateContent] 11.2 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 10 burgers [RecipeInstructions] To cook quinoa -1 cup uncooked quinoa. 2 cups water. 1/2 teaspoon salt. In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approximately 10 burgers.
[Name] Caesar Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-09-10T02:24:00Z [Description] This flavorful salad pairs so well with steak and other proteins. It's a delicious salad to have in your recipe folder... VIDEO https://www.youtube.com/watch?v=ylK_Nlvt4ow [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jh7yud1TLif4P4GdkCNF_Caesar-Salad-4_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["10", "2", "1", "1", "1", "1/2", "1/2", "3", "1 1/2", "1/4", "5", "1", "1 1/2"] [RecipeIngredientParts] ["romaine lettuce", "garlic cloves", "horseradish", "Worcestershire sauce", "black pepper", "extra virgin olive oil", "lemon juice", "parmesan cheese", "bacon", "capers", "croutons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.2 [FatContent] 18.6 [SaturatedFatContent] 4.6 [CholesterolContent] 53.8 [SodiumContent] 343.8 [CarbohydrateContent] 14.1 [FiberContent] 3.3 [SugarContent] 1.8 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] After washing salad and draining well, place in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy. Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again. Pour gently olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing. When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings.
[Name] School Pizza [AuthorId] 182944 [AuthorName] Marc R. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2019-09-11T14:58:00Z [Description] Got this recipe from my brother who found it online (http://www.schoolpizzarecipe.com). Saving it here for posterity's sake and so I have access to it when the mood strikes. :-) Water temps have been adjusted to yeast package directions when adding water to complete flour mix and not pre-activating yeast with sugar water, but always follow package directions. Some corrections have been made to transcribed recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/182944/BjOsRLiS4i606DrBxoba_School%20Pizza%203.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 2/3", "3/4", "2", "1", "1", "1 2/3", "2", "1/2", "1/2", "1/2", "1/2", "8", "6", "1 1/2", "1/3", "2", "1", "1", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["flour", "powdered milk", "sugar", "fast rising yeast", "salt", "warm water", "Italian sausage", "salt", "pepper", "mozzarella cheese", "tomato paste", "water", "olive oil", "garlic cloves", "salt", "pepper", "dried oregano", "dried basil", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 603.9 [FatContent] 35.1 [SaturatedFatContent] 12.2 [CholesterolContent] 69.8 [SodiumContent] 1481.9 [CarbohydrateContent] 46.5 [FiberContent] 2.5 [SugarContent] 11.0 [ProteinContent] 25.5 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Crust: Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick]. In a large bowl – Add flour, powdered milk, sugar, yeast, salt – whisk to blend. Add oil to warm water (120-125 degrees] – pour into your mixture (Follow temps on yeast package]. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots. Spread dough on pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again. Bake just the crust for 8-10 minutes – remove from oven and set aside. Brown meats until it resembles crumbles – drain meat and set aside. Get out the pizza sauce and add to partially baked crust. Assemble in the following order: Sauce – spread all over crust. Sprinkle meats. Sprinkle cheese. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown. Remove from oven – let stand 5 minutes. Cut in slices and serve!
[Name] Copycat Starbucks Witch's Brew Frappuccino [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-09-11T20:16:00Z [Description] You can now make Starbucks' Witch's Brew Frappuccino at home! An orange cream flavored frappucino spotted with green chia seeds and topped with whipped cream and green sprinkles! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/76/cYJ0hJm8RSukta0bZuPR_0S9A3230.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/76/Cx0DEaOTi2l5TVJAmaog_0S9A3217.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/76/znh9BgqCTXS7hcucm1KS_0S9A3152.jpg"] [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "4", "1/2", "1/2", "1/2", "4 -6", "2", "1"] [RecipeIngredientParts] ["blackberry", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.8 [FatContent] 16.8 [SaturatedFatContent] 10.1 [CholesterolContent] 64.2 [SodiumContent] 136.1 [CarbohydrateContent] 64.6 [FiberContent] 3.4 [SugarContent] 59.4 [ProteinContent] 8.7 [RecipeServings] 2.0 [RecipeYield] 2 drinks [RecipeInstructions] ["In a small bowl, whisk together the chia drink with the green food coloring until well-combined. Divide between two tall serving glasses. Set aside.", "In a blender, combine the ice cream, orange juice concentrate, milk and ice. Blend until smooth. If too thick, add splash or two of milk until it's pouring consistency. Add the purple food coloring and blend until evenly colored.", "Carefully pour the mixture into the glasses on top of the green chia mixture. Top each with a squirt of whipped cream and a dusting of green sprinkles. Serve immediately!" ]
[Name] CHEESY CHICKEN VOL-Au-VENT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-12T04:18:00Z [Description] This recipe is so tasty and depending on how you serve it, it can be elegant in puff pastry or comfort food served over rice. VIDEO https://www.youtube.com/watch?v=wOr8Ug2ASSk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FiwBG7iATbad2Il1mulY_Cheesy-Chicken-Vol-au-vent-4_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/3", "2", "1/2", "1/3", "1/4", "1", "2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "red onion", "garlic cloves", "red pepper flakes", "low sodium chicken broth", "dry white wine", "chicken", "heavy cream", "rosemary", "black pepper", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.4 [FatContent] 25.8 [SaturatedFatContent] 14.3 [CholesterolContent] 81.5 [SodiumContent] 67.2 [CarbohydrateContent] 10.9 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half. Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes. Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4. Note: For a less formal presentation, substitute puff pastries for pasta or rice.
[Name] CHEESY CHICKEN VOL-AU-VENT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-12T04:22:00Z [Description] This recipe is so tasty and depending on how you serve it, it can be elegant in puff pastry or comfort food served over rice. VIDEO https://www.youtube.com/watch?v=wOr8Ug2ASSk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qvc1LUYiSMaz2943BGCh_Cheesy-Chicken-Vol-au-vent-4_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "1/3", "2", "1/2", "1/3", "1/4", "1", "2", "1", "1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "red onion", "garlic cloves", "red pepper flakes", "low sodium chicken broth", "dry white wine", "chicken", "heavy cream", "rosemary", "sharp cheddar cheese", "black pepper", "cornstarch", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 35.1 [SaturatedFatContent] 20.2 [CholesterolContent] 111.2 [SodiumContent] 242.9 [CarbohydrateContent] 11.3 [FiberContent] 2.2 [SugarContent] 3.2 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half. Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes. Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4. Note: For a less formal presentation, substitute puff pastries for pasta or rice.
[Name] Chocolate Mascarpone Brownies [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-09-12T13:19:00Z [Description] Rich, chocolate brownies with a lovely different texture thanks to the mascarpone in the recipe. Came together fast with little effort, and the end results so lovely. The Ganasche Frosting just sends it over the top. First saw this online from a site called recipegirl.com and decided I needed to make it - then when knew I also had to save it here for future use. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/79/mQtfFzMMQ2eAU1DPJBDN_Chocolate Mascarone Brownies.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1/2", "3", "2", "1/2", "1/4", "6", "6", "3"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "mascarpone cheese", "eggs", "vanilla extract", "all-purpose flour", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.6 [FatContent] 25.6 [SaturatedFatContent] 15.7 [CholesterolContent] 78.8 [SodiumContent] 58.4 [CarbohydrateContent] 22.2 [FiberContent] 3.7 [SugarContent] 12.8 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] 1 8X8 Pan [RecipeInstructions] PREPARE THE BROWNIES: Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead]. Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder. With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt. Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache. PREPARE THE GANACHE FROSTING: Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly. Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
[Name] Keto Chaffle [AuthorId] 202008 [AuthorName] Louise in Montreal [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2019-09-12T21:18:00Z [Description] This is similar to a waffle but keto-style. It can substitute 2 slices of bread as a sandwhich or can be transformed into a burger. This recipe has saved me from my bread cravings and I recommend it to all keto dieters. Only 3 ingredients needed and very-low carb count. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["egg", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.9 [FatContent] 17.4 [SaturatedFatContent] 9.0 [CholesterolContent] 230.9 [SodiumContent] 427.1 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 18.9 [RecipeServings] 1.0 [RecipeYield] 2 waffles [RecipeInstructions] Beat the egg and add the almond flour. Grate the cheese and divide in 4 parts - 2 parts for each waffle. Open the waffle maker when light indicates that the waffles are ready to be poured in it. Drop one part of the grated cheese in each of the 2 waffle spaces, then pour half of the beaten egg on top of the melting cheese, then finish by dropping the last part of the cheese over the egg (my waffle maker makes 2 small waffles at the same time]. Close the waffle maker and wait until the light indicates that your waffles are done. Use as slices of bread to enjoy ham sandwhiches or tomato sandwhiches or use as a burger bun for your favorite burger or cheeseburger preparation - with lettuce, tomato, bacon, mushrooms, mayo or mustard and relish!
[Name] Pregnancy Pizza [AuthorId] 2002509302 [AuthorName] jennifergomez16 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-12T21:18:00Z [Description] Make and share this Pregnancy Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2", "1/2", "1", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["warm water", "flour", "salt", "tomato sauce", "mozzarella cheese", "parmesan cheese", "spinach", "turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.4 [FatContent] 11.1 [SaturatedFatContent] 4.7 [CholesterolContent] 24.9 [SodiumContent] 532.8 [CarbohydrateContent] 32.6 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 12.3 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] ["Set the over rack to the lowest setting. Preheat the oven to 425°F.", "Dissolve the yeast in the warm water, stir the flour, oil and salt and beat vigorously with an wooden spoon until combined. Cover and allow to rest in a warm place for 20 minutes.", "Grease a large pizza pan with oil. Pat the pizza down evenly into the prepared pizza pan (if the dough is sticky, four your hands] and prick the dough throughly with a fork. Bake for 10 minutes.", "Spread the pizza sauce evenly over the partially baked crust, leaving an inch border for the crust. Sprinkle with cheese and toppings, Bake for another 10 minutes." ]
[Name] Keto Tiramisu [AuthorId] 227424 [AuthorName] South Carolina Baker [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2019-09-12T21:18:00Z [Description] Make and share this Keto Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/8", "3", "2", "1/8", "1/4", "1/8", "12", "1 1/2", "3/4", "3", "1/2", "6"] [RecipeIngredientParts] ["baking powder", "salt", "eggs", "erythritol", "vanilla extract", "cream of tartar", "reduced-fat cream cheese", "heavy whipping cream", "confectioners' sugar", "water", "instant espresso powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.6 [FatContent] 33.1 [SaturatedFatContent] 19.6 [CholesterolContent] 205.1 [SodiumContent] 412.7 [CarbohydrateContent] 28.0 [FiberContent] 0.0 [SugarContent] 20.3 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cake: Separate the eggs. Blend the yolks with the extracts, and sugar. Add the cream of tartar. Stir in the almond flour mixture (includes baking powder and salt]. Beat the egg whites until stiff peaks form. Stir into egg and flour mixture. Bake for 10-15 at 350 degrees in a 11x17 greased pan (add parchment if desired]. Once cooled, cut into 16 equal strips to fit in the loaf pan. Cream: Beat heavy whipping cream until stiff peaks. Blend cream cheese, confectioners sugar, and coffee liqueur syrup until smooth. Fold in cream until fully blended. Coffee: Dissolve powdered espresso into water and stir completely. Assembly: Place a row of lady fingers in the bottom of a loaf plan. Slowly pour some of the coffee on top. Move pan around until completely absorbed. Spread 1/3 of cream mixture on top. Repeat lady fingers, coffee, cream until three layers of each. Dust with cocoa powder. Refrigerate for at least 4 hours to set.
[Name] Apple Muffins &#55356;&#57167; [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-09-12T21:19:00Z [Description] My husband had a place in his heart reserved just for apple fritters... until I started making these muffins! &#55356;&#57167; Moist with apples, rich with cinnamon spice and topped with a crumbly, yet not too sweet, topping.  &#55357;&#56843; [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Apple", "Fruit", "< 30 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1/2", "1", "1/4", "1/2", "1", "1 1/2", "2", "2", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "cinnamon", "egg", "milk", "apple", "butter", "brown sugar", "flour", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.9 [FatContent] 10.5 [SaturatedFatContent] 2.9 [CholesterolContent] 31.1 [SodiumContent] 273.9 [CarbohydrateContent] 40.0 [FiberContent] 1.3 [SugarContent] 17.6 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 8 large muffins [RecipeInstructions] ["Watch video: https://www.momsheart.net/applemuffins/ .", "Mix flour, sugar, baking powder and salt together, and set aside.", "Beat egg, add oil and beat to combine. Stir in apple.", "Add dry ingredients and stir just until moistened. Scoop batter into greased muffin pans.", "For the topping, melt 1.5 Tbsp butter. Stir in 2 Tbsp each of brown sugar, flour and cornmeal. Sprinkle on top of the muffins, pressing slightly into the batter.", "Bake at 400 degrees for 14 or 15 minutes, or until inserted toothpick comes out clean." ]
[Name] Air Fryer Rosemary Potatoes [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-09-12T21:20:00Z [Description] From the Pillsbury website. Their recipe is for 8 servings, I cut it in half, which i think makes 4 somewhat skimpy servings, especially if you like potatoes....... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/84/r2mOiYa7QlujAK3q1g3U_IMG_20200808_163223550.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/84/Vgfw7iSCeqJejtDDEaAF_20190912_130010.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "fresh rosemary leaf", "salt", "fresh ground black pepper", "garlic powder", "small red potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.9 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 397.0 [CarbohydrateContent] 26.8 [FiberContent] 3.4 [SugarContent] 1.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except potatoes in a medium bowl. Add potatoes and toss to coat. Transfer to air fryer basket and roast at 375 deg F for 25 to 30 minutes, or until tender and browned. If your chunks are smaller or larger, the time needed will change. Toss the potatoes every ten minutes to ensure even browning.
[Name] Creamy Potato and Corn Soup [AuthorId] 2002068676 [AuthorName] corneycoetzee [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-09-13T20:41:00Z [Description] In all honesty, I am not very fond of soups in general, however somewhere along the lines I developed a taste for good potato soups. Especially on cold winter nights while sitting in front of the fire place (normally with a good glass of red wine next to me). So this is my version of Potato soup. It is very easy to make, and has room for people to add their own individual twists to it to make it even better. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "water", "corn kernels", "milk", "salt", "black pepper", "onion", "bacon", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.4 [FatContent] 29.2 [SaturatedFatContent] 13.0 [CholesterolContent] 62.7 [SodiumContent] 812.4 [CarbohydrateContent] 60.5 [FiberContent] 7.1 [SugarContent] 2.2 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through. Take your pot from the heat and pour the mixture into a blender, and blend until smooth. Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed. On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn. Add salt and pepper to taste. Take pot from heat and soup is ready to serve. For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.
[Name] Portobello Mushroom Toast [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-09-13T20:43:00Z [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/submissions/recipe/2001795471/U5SP5iJuSyKJoa7iaEOi_6f206862-4f95-47b9-bab8-96e39dc04eed_fi%20(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] Beef Shawarma [AuthorId] 2002507972 [AuthorName] Spinning Grillers [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2019-09-16T16:16:00Z [Description] Shawarma is lean sliced cuts of meat, shawarma is traditioaly made of beef. But Nowadays shawarma restaurants offers other meat like chicken, goat, lamb and turkey. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["44", "3/4", "3/4", "3/4", "3/4", "1", "5 5/8", "1", "1", "5", "50", "1/4", "17 2/3"] [RecipeIngredientParts] ["cardamom", "gum arabic", "nutmeg", "clove", "cinnamon", "salt", "white pepper", "onion", "bay leaves", "garlic heads", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5555.8 [FatContent] 221.4 [SaturatedFatContent] 62.3 [CholesterolContent] 1995.8 [SodiumContent] 8425.7 [CarbohydrateContent] 106.3 [FiberContent] 8.8 [SugarContent] 10.8 [ProteinContent] 752.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Shawarma meat is marinated with Shawarma Rub all night long for better results. Then the meat is placed on a spit on the vertical broiler Shawarma machine in order to cook. Once the meat is cooked it is cut into shavings and the rest of the remainder of the cylinder of meat is kept on the rotating spit cooking until it is finished.", "There are several ways of serving Shawarma either in Pita bread which is the traditional way, or in a wrap. Another idea for meat lovers who are looking for cutting down on carbs and those who are looking for gluten free meal and do not wish to eat bread it is wise to have meat shavings served on a plate with Tahini drizzle, hummus, tabbouleh, fattoush, tomatoes and cucumber salad and pickles which makes it more attractive." ]
[Name] Lovie & Co. Banana Bread [AuthorId] 2002511091 [AuthorName] Kristin D. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-09-17T16:18:00Z [Description] Best ever banana bread. Perfect balance of banana-y goodness. Be prepared, when you share this with loved ones; they will ask you to bake it every single gathering you attend. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002511091/YqoUN8qjT0Sol13MLYms_Banana%20Bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Tropical Fruits", "Fruit", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1", "1", "1 1/2", "1", "1/2", "1/2", "2 -3"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "butter", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sour cream", "buttermilk", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.6 [FatContent] 15.9 [SaturatedFatContent] 9.4 [CholesterolContent] 84.5 [SodiumContent] 438.0 [CarbohydrateContent] 51.2 [FiberContent] 1.4 [SugarContent] 30.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["1.] Preheat oven to 350 degrees. Grease loaf pan.", "2.] In a bowl, mix butter and sugars until well blended. Add, butter , extracts and eggs. Mix well. Next, combine flour, soda and salt. Add it to butter mixture and stir until well blended.", "3.] Next, fold in bananas and either the sour cream or the buttermilk.", "3.] Pour in to greased loaf pan. Bake at 350 degrees until down. About 60 minute.", "4.] Test for doneness and transfer to a wire rack. Cool before removing from loaf pan. This bread it always best 1-2 days after baking. Slap some butter on that bad boy and enjoy the banana goodness." ]
[Name] Lovie & Co. Meatballs [AuthorId] 2002511091 [AuthorName] Kristin D. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-09-17T16:19:00Z [Description] Lovie & Co. meatballs are made with a mixture of beef and pork, fresh parsley, onions and spices. Perfect no fuss recipe for busy people who enjoy homemade food without spending hours in the kitchen. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Pork", "Meat", "European", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2 -3", "1", "2 -3", "1 -2", "2", "1 -2", "2 -3", "2 -3"] [RecipeIngredientParts] ["ground beef", "ground pork", "Italian sausage", "fresh parsley", "yellow onions", "garlic cloves", "eggs", "parmesan cheese", "romano cheese", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.4 [FatContent] 34.7 [SaturatedFatContent] 13.9 [CholesterolContent] 175.5 [SodiumContent] 459.8 [CarbohydrateContent] 12.8 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] 15-20 Meatballs depending on size [RecipeInstructions] 2 Lbs of 80/20 ground beef. Preheat oven to 350'f. In a large mixing bowl, combine the ground beef and the pork (or sausage] until it is evenly mixed. Cover the bowl with plastic wrap and let stand until the meat reaches room temperature. Make a well in the center of the ground meat, about 3 inches deep. To the well, add the parsley, bread crumbs, onion, eggs, garlic, salt, pepper and Parmesan cheese. Mix the ingredients with your hands until all of the components are evenly distributed throughout the meat. Meanwhile, place a large, oven safe skillet over medium-low heat and add just enough extra virgin olive oil to coat the bottom of the skillet. With your hands, take about a half of a handful of meat and roll it into a ball. Throw the meat from one hand to another firmly like a baseball into a glove. This packs the meat and helps to keep it from falling apart while cooking. Roll the meat back into a ball and place in the skillet. Brown the meatballs on all sides and continue turning them until they are browned all around. Transfer the skillet with the meatballs into a 350'f oven for approx 25 minutes or until thoroughly done. When thoroughly cooked, remove the skillet from the oven and transfer the meatballs to a rack to let cool. **If you are making homemade sauce, cook the meatballs until they are about half done. Skip the oven step. Remove the meatballs from the skillet and place them directly into the sauce to finish cooking. Remove from the sauce as soon as they are done. Enjoy!
[Name] Full English Breakfast in a Pie [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-09-17T16:32:00Z [Description] Craving Pie for Breakfast? The first time I saw a full British breakfast I wondered at the conglomeration of foods on the plate. Here they all are, in a pie! From Tastemade. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "200", "100", "150", "1/2", "2", "6", "50", "1 1/2", "6", "6", "300", "1"] [RecipeIngredientParts] ["plain flour", "butter", "mushrooms", "onion", "thyme", "sausages", "butter", "streaky bacon", "hard-boiled eggs", "hash browns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1430.4 [FatContent] 90.0 [SaturatedFatContent] 38.5 [CholesterolContent] 373.2 [SodiumContent] 1701.2 [CarbohydrateContent] 112.7 [FiberContent] 7.3 [SugarContent] 7.4 [ProteinContent] 42.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add flour and butter to a food processor and blitz until it reaches breadcrumb consistency.", "Add in the water and blitz until the pastry starts to form a ball. Remove, shape into a ball, wrap in cling film and chill for 30 minutes.", "Chop the mushrooms then saute in the butter and thyme, cook until the moisture has evaporated and the mushrooms are fairly dry.", "Put the hash browns in a food processor and pulse until roughly chopped.", "Split the sausages and remove the meat from the skins.", "Reserve one third of the pastry and roll the rest into a round. Use it to line a deep 6” springform or loose bottomed cake tin.", "Fill the pie starting with the sausage mix, then adding the cooked mushrooms, whole boiled eggs, baked beans, bacon and then the hash browns.", "Roll out the pastry lid and fix securely on top of the pie, sticking with egg wash and crimping the edges.", "Decorate with pastry shapes if you like, then egg wash the whole lid and bake for 90 minutes at 200°C.", "Let the pie cool in the tin for 15 minutes when you take it out of the oven, then slice and serve." ]
[Name] Pineapple Stuffed With Shrimp Ceviche [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-09-17T16:33:00Z [Description] Make and share this Pineapple Stuffed With Shrimp Ceviche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["South American", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 -2", "1", "2 -3", "1", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["pineapple", "mango", "shrimp", "limes", "onion", "soy sauce", "tomato sauce", "avocado", "salt", "pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 822.8 [FatContent] 31.7 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 1147.1 [CarbohydrateContent] 148.1 [FiberContent] 30.5 [SugarContent] 97.4 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the pineapple into small cubes. Reserve the empty pineapple. Cut the mango into small cubes. Clean the shrimp. Juice the limes. Chop the chili and onion. In a bowl add pineapple, mango, shrimp, lime juice, chili, onion, salt, pepper, hot sauce, soy and tomato sauce. Mix and incorporate. Let marinate one hour. Fill the pineapple with the ceviche, hang more cooked shrimps on the side, a slice or two of of avocado and chopped cilantro. Accompany with crackers.
[Name] Classic Papa a La Huancaína [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-09-17T16:35:00Z [Description] Boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black olives. [Images] character(0) [RecipeCategory] Peruvian [Keywords] ["South American", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "4", "8", "4", "6", "1", "4", "4"] [RecipeIngredientParts] ["evaporated milk", "queso fresco", "iceberg lettuce leaves", "yellow potatoes", "black olives", "hard-boiled eggs", "parsley sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.8 [FatContent] 22.1 [SaturatedFatContent] 6.2 [CholesterolContent] 204.8 [SodiumContent] 536.4 [CarbohydrateContent] 83.9 [FiberContent] 17.9 [SugarContent] 19.2 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the aji amarillo paste in the blender, add oil and milk and process with the crackers, queso fresco, and salt, until smooth. In four plates put four lettuce leaves, some thick potato slices, and cover with a few tablespoons of the sauce. Garnish with black olives, hard boiled eggs and parsley.
[Name] Korean BBQ Brisket Sauce [AuthorId] 1647839 [AuthorName] CooksWithScissors [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-09-17T16:35:00Z [Description] Make and share this Korean BBQ Brisket Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "4", "3", "1", "1"] [RecipeIngredientParts] ["ponzu sauce", "water", "white sugar", "rice vinegar", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.6 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 46.0 [FiberContent] 0.7 [SugarContent] 40.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Combine all ingredients in a bottle. Shake till combined. Store in the fridge. Will keep for several weeks. When serving, heat sauce gently if being used for dipping. Can also be added to pan while brisket cooks (towards the end of cooking] and tossed with meat.
[Name] Mini French Onion Bread Bowls [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2019-09-17T16:37:00Z [Description] Make and share this Mini French Onion Bread Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "4", "1 1/2", "2", "2", "2", "1/4", "1/2", "1/2", "1", "1/2", "1/2", "6"] [RecipeIngredientParts] ["butter", "sweet onions", "thyme", "garlic cloves", "red wine", "beef broth", "cream cheese", "sour cream", "gruyere cheese", "salt", "pepper", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.1 [FatContent] 26.4 [SaturatedFatContent] 14.6 [CholesterolContent] 71.4 [SodiumContent] 748.0 [CarbohydrateContent] 34.6 [FiberContent] 1.9 [SugarContent] 3.6 [ProteinContent] 13.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut a hole in each roll, leaving a 1/2-inch border. Slice the top in thirds for dipping, and hollow out remaining insides. Spray or brush with olive oil. In a wide skillet on medium heat, melt butter. Add onions, thyme and a pinch of salt. Lower heat to medium-low and caramelize for 25 minutes, adding splashes of water if the bottom of the skillet browns too much. Add garlic and continue cooking 5 to 10 minutes until onions are golden and translucent. Raise heat to medium and add wine, cooking until almost dry, then add the broth. Reduce to one-third and remove from heat. In a medium mixing bowl, combine cream cheese, sour cream and 3/4 cup of the shredded Gruyere. Stir in caramelized onions and season to taste. Fill each roll evenly with dip mixture, and bake for 5 to 6 minutes. Remove from oven, and top with remaining shredded Gruyere and a slice of cheese. Broil until golden and crisp, about 2 minutes. Serve with toasted bread tops.
[Name] Instant Pot Chicken and Dumpling's [AuthorId] 181781 [AuthorName] Wing-Man [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-09-17T16:38:00Z [Description] Make and share this Instant Pot Chicken and Dumpling's 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/53/92/95/n6jrZlSHTZaRTRSsxh4w_Instant Pot Chicken and Dumpling%27s.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "4", "4", "3", "1 1/2", "1", "1/2", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["butter", "yellow onions", "poultry seasoning", "salt", "celery ribs", "carrots", "chicken broth", "chicken breasts", "heavy whipping cream", "dried oregano", "ground black pepper", "thyme", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.9 [FatContent] 33.1 [SaturatedFatContent] 13.0 [CholesterolContent] 110.8 [SodiumContent] 1536.8 [CarbohydrateContent] 50.7 [FiberContent] 5.3 [SugarContent] 12.9 [ProteinContent] 35.3 [RecipeServings] nan [RecipeYield] 6 6 [RecipeInstructions] ["Set IP to saute, add butter and onions, poultry seasoning and salt. Cook 6-8 minutes stirring occasionally.", "Stir in celery, carrots, peas, broth, chicken, garlic, oregano, thyme, pepper.", "Secure lid, set pressure valve to sealing. Cook on high pressure for 2 minutes, press cancel, Place a towel over the steam release and quick release steam.", "Meanwhile, cut each biscuit into 6 pieces.", "Set IP to saute and stir in cream.", "Stir in biscuit pieces one at a time so they do not clump together until biscuits are cooked and liquid thickens about 4 to 6 minutes." ]
[Name] Quick & Easy Hollandaise Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2019-09-17T16:38:00Z [Description] This classic Hollandaise Sauce is quick and easy to make. You can enjoy it with eggs benedict or take it a step further by making a secondary sauce with it! VIDEO https://www.youtube.com/watch?v=t_-JuuhnG-w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/186p18OMSIKEEkup3OSc_Hollandaise-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["lemon juice", "sea salt", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1780.2 [FatContent] 196.4 [SaturatedFatContent] 121.0 [CholesterolContent] 986.1 [SodiumContent] 2224.4 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper. Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks – gradually heat up the yolks. When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don’t shock the yolks], whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth. If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup. Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.
[Name] PUMPKIN SPICE EARTHQUAKE CAKE [AuthorId] 1802883096 [AuthorName] Barbara M. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-09-19T21:39:00Z [Description] This easy, delicious cake starts with a box cake mix, has a cream cheese layer swirled into the pumpkin batter and then topped off with a handful of chocolate chips. This a magnitude 10 on the Earthquake Cake Scale! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/97/GqUYLtIXREW7kJZrilLw_Pumpkin-Spice-Earthquake-Cake-13-Photo-Cookie-Dough-and-Oven-Mitt.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "3/4", "1/2", "1/3", "2", "8", "1/2", "3", "1/2"] [RecipeIngredientParts] ["eggs", "pumpkin puree", "water", "granulated sugar", "pumpkin pie spice", "cream cheese", "unsalted butter", "powdered sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.7 [FatContent] 31.6 [SaturatedFatContent] 12.6 [CholesterolContent] 87.7 [SodiumContent] 318.8 [CarbohydrateContent] 68.6 [FiberContent] 1.1 [SugarContent] 56.3 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won't cut cleanly. Store in an airtight container in the refrigerator.
[Name] Sausage & Mushroom Roll [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2019-09-19T21:40:00Z [Description] Make and share this Sausage & Mushroom Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", NA, NA, NA, "1"] [RecipeIngredientParts] ["hot sausage", "onions", "mushroom", "puff pastry", "garlic", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1187.6 [FatContent] 84.8 [SaturatedFatContent] 31.0 [CholesterolContent] 125.7 [SodiumContent] 1334.8 [CarbohydrateContent] 63.2 [FiberContent] 3.1 [SugarContent] 5.1 [ProteinContent] 43.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] saute sausage (meat out of casing] until cooked, set aside. Add onions to pot and add a little olive oil if needed, saute until caramelized. add in garlic, salt pepper and mushrooms. Cook until soft add in sausage and mix well. Roll out puff pastry to form 2 rectangles and put filling in center, add mozzarella and wrap. Bake according to puff pastry dough until browned.
[Name] BRIAM: GREEK ROASTED VEGETABLES [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2019-09-19T21:41:00Z [Description] Roasted vegetables, the Greek way! You can make this in a different kind of pan, but it is so pretty in a round cast iron skillet, so I'm going that way here. I got this recipe from The Mediterranean Dish website. It can be served as a side, a main dish or appetizer. We have it for cocktail time with feta cheese, olives, crusty bread and wine! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/92/99/lzfdPIFsTKGGnAoRqLoW_Briam.jpg" [RecipeCategory] Greek [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "2", "1", "1/2", "4", "1", "1/2", "2", "28", "1", "1"] [RecipeIngredientParts] ["potatoes", "zucchini", "dried oregano", "dried rosemary", "parsley", "garlic cloves", "kosher salt", "pepper", "extra virgin olive oil", "diced tomatoes with juice", "red onion", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.9 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 594.6 [CarbohydrateContent] 28.7 [FiberContent] 5.3 [SugarContent] 7.4 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Place a rack in the middle. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices. In a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.]. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can. Cover the pan with foil (tent foil a bit so it is not touching the veggies]. Bake for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.]. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
[Name] Orange & Cranberry Scones [AuthorId] 924830 [AuthorName] awwbeastie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-09-19T21:41:00Z [Description] Make and share this Orange & Cranberry Scones 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/924830/V5RYGiHRfefq0LDUHjGw_image.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2 1/4", "1/3", "1", "1/4", "1", "8", "2", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "orange zest", "butter", "eggs", "half-and-half", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 600.7 [FatContent] 28.4 [SaturatedFatContent] 16.9 [CholesterolContent] 161.5 [SodiumContent] 666.3 [CarbohydrateContent] 75.6 [FiberContent] 3.2 [SugarContent] 18.0 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] 8 Pieces [RecipeInstructions] Preheat oven to 400 degrees. In a bowl whisk together flour sugar baking powder salt and orange zest mix in the cold butter into the flour mixture until it looks like a crumbly dough . In a separate bowl mix half and half with eggs Add to the dry ingredients until just combined then fold in the cranberries . Place onto a floured surface and shape into a 9 inch round. use as little flour as you can to shape it. Cut it with a pizza cutter into 8 equal pieces and place on a baking sheet bake for 17 minutes. When they are baking whisk together 1/2 cup powdered sugar and 4 teaspoons of orange juice. Drizzle over the scones when they come out of the oven .
[Name] MEDITERRANEAN LEG of LAMB [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2019-09-19T21:42:00Z [Description] Moist, tender with an exotic mix of flavors, this dish is deliciously different and perfect for special occasions! VIDEO https://www.youtube.com/watch?v=EiSO8_GAwbY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ooT86p5FRPWWYiVoe7RR_Leg-of-Lamb-10_Fotor-1024x768.jpg" [RecipeCategory] Christmas [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1/4", "3", "3", "2", "5", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["leg of lamb", "low sodium chicken broth", "cornstarch", "pomegranate molasses", "honey", "olive oil", "lemon juice", "garlic cloves", "ras el hanout spice mix", "dried rosemary", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.8 [FatContent] 43.8 [SaturatedFatContent] 17.3 [CholesterolContent] 189.9 [SodiumContent] 254.1 [CarbohydrateContent] 11.1 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 54.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature. To make the marinade; combine all the ingredients in a bowl; whisk well and set aside. Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked. If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish. Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings. TEMPERATURE CHART (internal temperature]+. Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound. Medium = between 150ºF to 160ºF which is about 25 minutes per pound. Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound. Well-done = 170ºF + which is about 35 minutes per pound.
[Name] Big Joe's Pork Chops With Bourbon Peach Mustard Sauce [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2019-09-23T13:03:00Z [Description] Yummy pork chops with big flavored sauce - https://nj1015.com/big-joes-pork-chops-with-bourbon-peach-mustard-sauce-2/ [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["5", "2", "1/2", "1", "1/2", "4", "3", "3", "1", "3", "3", NA] [RecipeIngredientParts] ["maple syrup", "Bourbon", "unsalted butter", "garlic cloves", "shallots", "olive oil", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 953.0 [FatContent] 37.5 [SaturatedFatContent] 13.1 [CholesterolContent] 161.7 [SodiumContent] 708.0 [CarbohydrateContent] 93.5 [FiberContent] 4.2 [SugarContent] 72.8 [ProteinContent] 44.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 225°F (325° if you want the shorter method]. Brush pork chops with olive oil, sprinkle salt and freshly ground pepper and place on aluminum foil-covered baking sheet with rack that has been lightly greased with olive oil or cooking spray. Place pork chops in heated oven. For long method cook pork chops covered under an aluminum foil tent for 4 hours at 225°. For short cooking method place uncovered in 325° oven for 1 hour, longer if chops are very thick. In a saucepan over medium high heat add butter, garlic and shallots. Cook until soft, add vinegar and cook for about another 3 minutes. Add peaches and cook for 2- 3 minutes. Then add peach jam, melt the jam, add maple syrup, stir then add mustard. Remove pan from burner and add ½ of the bourbon. Put pan back on burner simmer on low and reduce. Pre-heat grill to high. Once pork chops are cooked, coat pork chops in sauce and cook on grill about 3 minutes each side. Before serving stir in other ½ of bourbon to sauce. Stir and spoon over all pork chops before serving.
[Name] Pork Tenderloin With Bacon-Onion Jam [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-09-23T13:04:00Z [Description] Saw this on foodnetwork.com and knew I had to save it. The star of this recipe in the Bacon-Onion Jam. Makes a lot; but that's a plus as I save it in fridge and use to spread on grilled sandwiches, meats and even omelettes. The tenderloin is also nice and turned out moist and flavorful [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/04/lDoUb17nSnqNNDyc2iTQ_7219_porkloin.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539304/ZF8gysxTuSg4A3F8QyFw_IMG-8181 (2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/04/hqvFI6uZTSGaPvJnCxr6_Pork Tenderloin w Bacon Onion Jam.JPG"] [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "8", "2", "1/3", "1/4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "red onion", "bacon", "fresh thyme", "brown sugar", "brewed coffee", "apple cider vinegar", "garlic powder", "kosher salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 558.4 [FatContent] 36.8 [SaturatedFatContent] 10.9 [CholesterolContent] 120.6 [SodiumContent] 836.2 [CarbohydrateContent] 22.3 [FiberContent] 0.8 [SugarContent] 19.4 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] 1 tenderloin [RecipeInstructions] ["For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.", "Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.", "For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.", "Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.] Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam." ]
[Name] Pretzel Bites With Mustard Cheese Sauce [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2019-09-23T13:06:00Z [Description] Such an easy way to make a lovely appy when guest are coming. I usually make my own pizza dough, but it's also available in grocery stores, usually around the deli. Originally saw the recipe on Tasty.com but have made a few tweeks of my own. The yield depends on the size of both your dough and the balls themselves. If you don't have Barley Malt Syrup for the water bath, you can use Molasses, or even just leave it out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/05/sGdiwwenRsGpcV3yMtbP_IMG-7944 (3].JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539305/eNuI9otQkSKjdDOGjZ6f_IMG-7944 (3].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/05/OZBMcJEuRfe6Tx5MdWsw_Pretzel Bites w Cheese Sauce.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1/4", "2", "1 1/2", "2", "2", "1 1/2", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["egg", "coarse salt", "butter", "flour", "milk", "apple cider vinegar", "salt", "pepper", "water", "baking soda", "barley malt syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.7 [FatContent] 18.3 [SaturatedFatContent] 11.2 [CholesterolContent] 76.7 [SodiumContent] 3521.7 [CarbohydrateContent] 7.2 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] 18 Pretizel bites [RecipeInstructions] Preheat oven to 425ºF (218 C]. Roll pizza dough into balls slightly smaller than the size of a golf ball. Bring a pot of water to a simmer, then add in barley malt syrup (or molasses if you don't have] stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray. Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10–12 minutes, until pretzels turn a deep brown color. Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2–3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French’s Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites! Enjoy!
[Name] Chipotle Corn N Chops [AuthorId] 2001015087 [AuthorName] Jeff B. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-09-23T13:06:00Z [Description] A bag of frozen fire-roasted corn gets sautéed in butter and spiced with smoky chipotle for a quick side that's perfect with pan-seared pork chops. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001015087/xAhvLHOMQpasbMylTFH9_chipotle%20corn%20n%20chops.png" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3", "2", "1", "10 -12", "2", "2 -4", "2", "2", "4", "1"] [RecipeIngredientParts] ["olive oil", "butter", "corn kernels", "scallion", "cherry tomatoes", "jalapeno chiles", "TABASCO® brand Chipotle Pepper Sauce", "chipotle chile in adobo", "honey", "fresh thyme", "garlic cloves", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 650.8 [FatContent] 34.9 [SaturatedFatContent] 12.6 [CholesterolContent] 160.2 [SodiumContent] 245.4 [CarbohydrateContent] 41.3 [FiberContent] 6.2 [SugarContent] 2.5 [ProteinContent] 47.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400°F.", "Heat a large cast-iron skillet over medium-high. Season the chops generously with salt and pepper. In the skillet, heat the oil, two turns of the pan. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a plate.", "Add the butter to the skillet. When it foams, add the corn, scallions, tomatoes, chiles, Tabasco, agave, thyme, garlic, and dried oregano. Nestle the chops in the corn in the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 145°F, 10 to 15 minutes." ]
[Name] Pork and Peanut Dragon Noodles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-09-24T14:10:00Z [Description] Budget-Bytes:  If using pork with more than 25% fat, no extra oil in the skillet is needed as it will not render plenty of fat. If there is an excess amount of fat after browning, drain the meat and leaving 1 Tbsp fat in the skillet to combine with the dragon sauce. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/2", "6", "3", "1/4"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "ground pork", "green onions", "unsalted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.0 [FatContent] 31.7 [SaturatedFatContent] 11.3 [CholesterolContent] 54.5 [SodiumContent] 2546.3 [CarbohydrateContent] 59.0 [FiberContent] 2.5 [SugarContent] 19.4 [ProteinContent] 23.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Combine the chili garlic sauce, soy sauce and brown sugar in a bowl. Set aside. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve.

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