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[Name] Rich Chocolate Cherry Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-09-24T14:10:00Z [Description] Make and share this Rich Chocolate Cherry Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Cherries [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1/4", "6", "2/3"] [RecipeIngredientParts] ["dark sweet cherries", "bottled lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 959.1 [FatContent] 1.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 37.6 [CarbohydrateContent] 248.4 [FiberContent] 8.2 [SugarContent] 225.5 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 6 Half pints [RecipeInstructions] Combine first 3 ingredients in a 4-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Meanwhile, stir together sugar and cocoa until blended; add all at once to boiling cherry mixture. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into a hot jar, leaving 1/4 -inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove pot lid, and let jars stand 5 minutes. Remove jars from pot and cool.
[Name] Hawaiian Cowboy Candy (Tropical Cowboy Candy) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-09-24T14:10:00Z [Description] Make and share this Hawaiian Cowboy Candy (Tropical Cowboy Candy) recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1 1/3", "2", "4", "4"] [RecipeIngredientParts] ["cider vinegar", "sugar", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.5 [FatContent] 2.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 144.8 [FiberContent] 4.8 [SugarContent] 139.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 6-8 Half Pints [RecipeInstructions] Using rubber gloves slice jalapeños.  If desire less heat, remove seeds and membranes. Mix cider vinegar, sugar and mustard seed to a low boil. Reduce for 5 minutes to a simmer. Add jalapeños.  Simmer an additional 5 minutes. Load hot sterilized jars with 4 to 5 chunks of pineapple. Using a slotted spoon add jalapenos first. Next add hot liquid, filling the jars leaving a 1/4 headspace. Remove air bubbles with a rubber spatula or chopstick and refill to headspace, if needed. Wipe rims with a wet paper towel. Add prepared hot lids and rings. Place in water bath canner. Process at a full boil for 15 minutes.
[Name] Garden Vegetable Juice [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-09-24T18:01:00Z [Description] Incredibly fresh and flavorful, this juice is a great part of a healthy life style! It is loaded with vitamins and minerals! VIDEO https://www.youtube.com/watch?v=7Xt-DcstXmY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lja7xGRQruzSA96J6r6J_Garden-Vegetable-Juice-1_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "carrots", "celery ribs", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 44.8 [CarbohydrateContent] 19.4 [FiberContent] 3.9 [SugarContent] 13.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] In the juicer, process the tomatoes, red pepper, carrots, celery and apple. Transfer into a pitcher. Add orange juice and agave nectar. Stir very well and serve immediately. Note: Add spices, fresh herbs or other ingredients of your choice.
[Name] Egg Lettuce Tomato (ELT) Sandwich [AuthorId] 2002354534 [AuthorName] i-mac [CookTime] PT12M [PrepTime] PT2M [TotalTime] PT14M [DatePublished] 2019-09-26T20:12:00Z [Description] Great alternative to the traditional BLT if your house runs a plenty with eggs, but bacon isn't always around or as easy to hard boil, ha! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "2 -4", "1", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "mayonnaise", "tomatoes", "iceberg lettuce", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.7 [FatContent] 12.4 [SaturatedFatContent] 3.6 [CholesterolContent] 373.0 [SodiumContent] 538.1 [CarbohydrateContent] 28.5 [FiberContent] 1.9 [SugarContent] 4.6 [ProteinContent] 16.9 [RecipeServings] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] Toast bread, let cool. Spread mayonnaise on one side of each piece of bread. Top one slice of bread with 2 slices of tomatoes, season per preference with both sea salt and pepper. Arrange eggs evenly over tomato slices. Top eggs with lettuce and place other slice of bread on top. While lightly pressing sandwich together from top down, cut sandwich in half.
[Name] Creamy Italian Rice a Roni [AuthorId] 843817 [AuthorName] shadowgirl... [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-09-26T20:13:00Z [Description] A simple play on basic Rice A Roni. I make this so many different ways. With Chicken, Sausage, with vegetables or just plain. It's the base of the rice that's the kicker. Simple, Easy, Peasy. Give it a try. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["13", "5", "1/4", "6"] [RecipeIngredientParts] ["water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 7.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place The box of Chicken Rice A Roni in a large casserole dish. Add Butter, and water. Bring just to a boil. Pour Creamy Italian Dressing over rice. Bake the additional 20 minutes or per recipe on box. Optional: Add Cooked Chicken or Cooked Italian Sausage Chunks; Add peas is amazing too. Endless ideas.
[Name] Poached Egg Shakshuka [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-09-26T20:14:00Z [Description] This egg dish is packed with flavor! These poached eggs in a spicy tomato sauce are a great breakfast to enjoy on weekends with friends and family! VIDEO https://www.youtube.com/watch?v=wAFm-4akFgU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/HNQA5WOpSiSlDudriDMP_Shakshouka-4_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["Southwest Asia (middle East]", "African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1/2", "4", "1", "5", "1", "1 1/2", "1", "6", "1"] [RecipeIngredientParts] ["olive oil", "sea salt", "bell pepper", "garlic cloves", "tomato paste", "tomatoes", "black pepper", "harissa", "eggs", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.2 [FatContent] 14.1 [SaturatedFatContent] 2.9 [CholesterolContent] 186.0 [SodiumContent] 487.8 [CarbohydrateContent] 10.3 [FiberContent] 2.5 [SugarContent] 5.3 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a cast iron pan over medium heat, add olive oil. When hot, add onions and season with a pinch of salt. Sauté them for about 7 minutes or until translucent and soft, stirring often. 2 minutes later, add bell peppers and continue sautéing for the remaining 5 minutes. Add garlic and sauté for 1 minute. Add tomato paste and stir until the ingredients are coated. Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper. Cover and simmer for 5 minutes and then season with harissa and smoked paprika. Cover and cook for another 5 minutes. Remove the lid, stir and let it cook down for 5 minutes. When time is up, taste and adjust if necessary. With a spoon, make a small well and crack an egg in it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes. Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
[Name] Lyricvixen's Mock Peach Pie Recipe [AuthorId] 2002510782 [AuthorName] Verlecia F. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-09-27T19:23:00Z [Description] 1) 375 degrees F - bake - pie crust - 10 to 15 minutes (may vary in oven) read directions - set aside DRY Medium bowel ** 2) 3/4 cup &#10084; of Sugar (can add &quot;1/4 cup&quot; more or to taste) 3) 1/8 tsp &#10084; of Baking Powder 3) 1/8 cup &#10084; of Flour (used self rising - maybe any kind?) WET Blender *** 4) 3 TBSP &#10084; of Water (bottled) 5) TWO - 4 OZ &#10084; of Applesauce (any) 6) 1/2 tsp &#10084; of vanilla Ext. 7) 1 TBSP &#10084; of Vinegar (white/apple cider any or lemon juice) 8) 10 to 12 &#10084; of steamed carrots (used bag of per-washed/cut - Mini carrots ) 9) 1/8 tsp to 1 tsp - (TO TASTE) SPICE: New Gingerbread Spice (McCormick ) Directions A) Blender - Water/ Applesauce/ Vanilla/ Vinegar / steamed carrots B) bowl - dry - sugar / Baking Powder / Flour / C) ADD - wet to dry mixture and Mix D) NOW - ADD - canola oil (or any) mix well (can add in blender but I don't like too) F) POUR - In Pie Crust BAKE: 375 degrees F (190 degrees C/5 Moderate) 30 to 45 minutes (used &quot;Toaster Oven&quot; - Because Summer Time) &#10084; COOL 2 to 6 hours for best Flavor &#10084; [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "3/4", "1/8", "1/8", "3", NA, "1/2", "1", "10", "1/8"] [RecipeIngredientParts] ["sugar", "baking powder", "flour", "water", "applesauce", "vanilla", "vinegar", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 490.3 [FatContent] 17.9 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 391.0 [CarbohydrateContent] 79.2 [FiberContent] 6.3 [SugarContent] 44.8 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Directions. A] Blender - Water/ Applesauce/ Vanilla/ Vinegar / steamed carrots. B] bowl - dry - sugar / Baking Powder / Flour /. C] ADD - wet to dry mixture and Mix. D] NOW - ADD - canola oil (or any] mix well F] POUR - In Pie Crust. BAKE: 375 degrees F (190 degrees C/5 Moderate]. 30 to 45 minutes. COOL 2 to 6 hours for best Flavor. OK -. blender. can add in blender but I don't like too. (used \"Toaster Oven\" - Because Summer Time].
[Name] Joe's Homemade Corn Dogs [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-09-27T19:23:00Z [Description] Make and share this Joe's Homemade Corn Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1/4", "1 1/2", "3/4", "2", "2", "12", "12", NA] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "granulated sugar", "salt", "baking powder", "buttermilk", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 14.5 [SaturatedFatContent] 5.5 [CholesterolContent] 24.5 [SodiumContent] 625.9 [CarbohydrateContent] 18.5 [FiberContent] 0.8 [SugarContent] 6.2 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] 12 corndogs [RecipeInstructions] ["In a large pot heat the cooking oil to 350 degrees on stove top.", "In a large mixing bowl combine all dry ingredients and whisk together. Add liquid ingredients and mix well. Let batter sit for approximately 1-15 minutes. While batter is sitting pat dry the hot dogs and insert skewers. After batter time has passed pour into a tall tea glass. Dip hot dogs one at a time fully coating all the way to the skewer and place in hot frying oil. Fry for approximately 2-3 minutes or until golden brown. Place on a cooling rack with paper towel underneath to catch any excess frying oil." ]
[Name] Keto Cottage Pie [AuthorId] 299829 [AuthorName] Heather M [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2019-09-30T20:53:00Z [Description] Make and share this Keto Cottage Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/2", "1", "4", "4", "1", "1", "1", "4", "1", "1/4", NA] [RecipeIngredientParts] ["cauliflower", "butter", "heavy whipping cream", "sea salt", "ground beef", "onions", "mushrooms", "garlic", "carrot", "celery", "beef broth", "xanthan gum", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.9 [FatContent] 14.4 [SaturatedFatContent] 7.0 [CholesterolContent] 56.4 [SodiumContent] 359.4 [CarbohydrateContent] 6.9 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop and steam cauliflower for 15 min or until cooked. Drain and press dry with a towel to rice as much water as possible. Add butter and cream and salt to food processor with cauliflower and pulse until thick and creamy. While cauliflower is cooking, saute veggies and garlic on the stove. Add ground beef and cook until browned. Drain of excess fat. Add broth and bring to a soft boil. Stir in xanthan gum or corn starch. Season to taste with salt and pepper and other spices as preferred. Stir until nice and thick and transfer to an 8x8 baking dish. Spread cauli mash over the top. Drag a fork over the top of the mash to make a rippled rough surface. Bake in a 350 degree oven for 30 min or until it is hot and bubbly and the top is starting to brown.
[Name] The Best Bean Dip to Stuff Your Face With [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2019-09-30T20:54:00Z [Description] Make and share this The Best Bean Dip to Stuff Your Face With 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/53/93/18/kkXyLDhsQSWQATMMqjDw_DSC_0577.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["30", "9", "1", "8", "1", "1"] [RecipeIngredientParts] ["pork", "beef", "diced green chilies", "cream cheese", "cumin", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.1 [FatContent] 14.1 [SaturatedFatContent] 6.9 [CholesterolContent] 58.0 [SodiumContent] 776.1 [CarbohydrateContent] 18.7 [FiberContent] 5.8 [SugarContent] 2.0 [ProteinContent] 16.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook chorizo in pan until cooked through. In a sauce pan or crock pot add remaining ingredients and cooked chorizo. Cook until heated through. Top with sour cream and sharp cheddar cheese. Serve with chips and enjoy!
[Name] Best-Ever Pesto Pasta [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-09-30T20:55:00Z [Description] Have some extra ham from the holiday meal? Then try this delicious blend of ham, pasta and vegetables in creamy pesto sauce. This dish is so good, you&rsquo;ll never think of this meal as leftovers. Source: Very Best Baking [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/YjPhtqwToW2jIILzKvQV_71761491_10156751669146886_252905081890930688_n.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "3", "1/4", "2"] [RecipeIngredientParts] ["tri-color spiral pasta", "spiral shaped pasta", "frozen broccoli", "evaporated milk", "monterey jack cheese", "basil pesto", "ground black pepper", "cooked ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.3 [FatContent] 8.3 [SaturatedFatContent] 3.6 [CholesterolContent] 36.3 [SodiumContent] 70.3 [CarbohydrateContent] 32.2 [FiberContent] 3.0 [SugarContent] 1.6 [ProteinContent] 15.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot. MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat. POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.
[Name] Smashed New Potatoes [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-09-30T20:56:00Z [Description] Make and share this Smashed New Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12 -15", "1/2", "2 3/4"] [RecipeIngredientParts] ["baby red potatoes", "olive oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.4 [FatContent] 27.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1629.9 [CarbohydrateContent] 89.1 [FiberContent] 11.2 [SugarContent] 4.0 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Can also use baby yellow potatoes. Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer] and cover with at least an inch of water. Add 2 teaspoons kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes. While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels. Flatten and cool the potatoes: Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature. Roast the potatoes. Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 teaspoons salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot. Make Ahead Tips. Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
[Name] Super Savory Onion Pie [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-09-30T20:56:00Z [Description] This is a savory side dish that you can serve with most any meat or main course. It's especially good with roast beef. &mdash;Mary West, Marstons Mills, Massachusetts [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "6", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onions", "canola oil", "eggs", "parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.8 [FatContent] 9.2 [SaturatedFatContent] 2.6 [CholesterolContent] 145.0 [SodiumContent] 183.0 [CarbohydrateContent] 11.3 [FiberContent] 1.7 [SugarContent] 4.0 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] 1. In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. 2. Place in a greased 10-in. pie pan. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
[Name] Maple Pickled Jalapenos (Maple Cowboy Candy) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-09-30T20:58:00Z [Description] https://www.freshpreserving.com. Practice safe canning procedures and remember to wear rubber gloves when handling hot peppers. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "1", "1", "3", "1 1/2", "3", "2", "2"] [RecipeIngredientParts] ["red onion", "maple syrup", "sugar", "apple cider vinegar", "water", "salt", "mustard seeds", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.9 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1775.7 [CarbohydrateContent] 126.7 [FiberContent] 8.9 [SugarContent] 111.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 4 Pints [RecipeInstructions] Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. Combine maple syrup, sugar, vinegar, water and all seasonings in a non-reactive pot and bring to a simmer for 5 minutes. Add jalapeno and onion slices, simmer 5 minutes. Ladle hot jalapenos and onions into a hot jar leaving a 1/2 inch headspace; top off with more brine if necessary. Remove air bubbles using clean knife or chopstick. With wet paper towel, wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 15 minutes, adjusting for altitude. Turn off heat; let jars remain in water bath to stand 5 more minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
[Name] Miso Honey Butter Corn [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2019-09-30T20:59:00Z [Description] Make and share this Miso Honey Butter Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 1/2", "3/4", "1/2", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["corn kernels", "table salt", "pepper", "unsalted butter", "scallions", "honey", "white miso", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.8 [FatContent] 10.1 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 462.5 [CarbohydrateContent] 55.7 [FiberContent] 6.3 [SugarContent] 3.2 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes. Off heat, stir in butter, scallions, honey, miso, and soy sauce until butter is melted and mixture is combined, about 30 seconds. Serve.
[Name] Butter Chicken or Makhan Murg [AuthorId] 1110392 [AuthorName] Keith Bergen [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-09-30T20:59:00Z [Description] Butter chicken or Makhan murg (Hindi: &#2350;&#2369;&#2352;&#2381;&#2327;&#2364; &#2350;&#2325;&#2381;&#2326;&#2344;&#2368;) (pronounced [m&#650;rg &#712;m&#601;k.k&#688;&#601;.ni&#720;]) is a dish, originating in Indian subcontinent, of chicken in a mildly spiced tomato sauce. [Images] character(0) [RecipeCategory] Curries [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "Indian", "Egg Free", "Free Of...", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["6", "3", "3", "1", "3", "6", "1", "1", "6", "6", "2", "2", "2", "3", "2", "1", "1", "1", "28", "1", "1"] [RecipeIngredientParts] ["olive oil", "garam masala", "cornstarch", "water", "olive oil", "shallot", "butter", "lemon juice", "ginger paste", "garlic paste", "ground cumin", "garam masala", "chili powder", "bay leaf", "plain yogurt", "half-and-half", "tomato puree", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.8 [FatContent] 59.8 [SaturatedFatContent] 18.4 [CholesterolContent] 181.1 [SodiumContent] 565.4 [CarbohydrateContent] 18.1 [FiberContent] 2.6 [SugarContent] 7.1 [ProteinContent] 33.7 [RecipeServings] 8.0 [RecipeYield] 3 lbs [RecipeInstructions] Chicken: Heat 6 tb olive oil in large heavy skillet over medium heat. Cook chicken until lightly browned. Reduce heat and season with 3 teaspoons Garam Masala. Move chicken to a bowl with a slotted spoon. Sauce: Heat 6 tablespoons olive oil in the skillet over medium heat. Saute challot and onion until soft and translucent. Stir in butter, lemon juice, ginger paste, garlic paste, garam masala, chili powder, cumin and bay leaf. Cook mixture for 1-2 minutes to combine, stirring frequently. Add tomato sauce, half-and-half, and yogurt. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper. Add cornstarch to water and mix thoroughly and then add to sauce mixture. Simmer for another 10 minutes to thicken. Mix chicken and sauce and cook for another 10 minutes. Serve over your favorite rice.
[Name] Andouille Soup [AuthorId] 539977 [AuthorName] razzintaz [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2019-10-01T15:24:00Z [Description] Savory, creamy, spicy, yummy soup. Satisfying on those cold days. Great with a small salad and some crusty bread. Easy on the budget, great flavor. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Inexpensive"] [RecipeIngredientQuantities] ["1 -13", NA, "1", "2", "2", "2", "4", "1 -2"] [RecipeIngredientParts] ["smoked sausage", "russet potato", "onions", "butter", "garlic cloves", "beef bouillon cubes", "chicken bouillon cubes", "water", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.7 [FatContent] 16.5 [SaturatedFatContent] 9.7 [CholesterolContent] 57.8 [SodiumContent] 719.9 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use your crock pot, stove or instant pot. Carmelize onion in bacon grease or butter. When done, stir in minced garlic, and cook until fragrant. Cut sausage lengthwise in half, then cut those in half lengthwise again. Next cut them into 1/2-inch chunks. Place in crock pot. Pour carmelized onions over sausage. After scrubbing potatoes, cut them into 1/2-inch dices, add to crock pot. Next add bouillon cubes and water. Cover, and let cook on low 4 hours. Check to make sure potatoes are cooked through. Stir in heavy cream, at least one cup. More may be needed.
[Name] Citrus-Soy Glazed Black Cod (Or White Fish) [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2019-10-01T15:26:00Z [Description] This is a modified recipe from Martha Stewart's original recipe. It may seem complicated but it is not difficult [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", NA, "2", "1", "2", "1", "3", "2", "1", NA, NA] [RecipeIngredientParts] ["canola oil", "cod fish fillets", "garlic cloves", "ginger", "sugar", "lime, zest of", "lime juice", "rice vinegar", "soy sauce", "mint leaf", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.7 [FatContent] 4.7 [SaturatedFatContent] 0.5 [CholesterolContent] 73.7 [SodiumContent] 344.5 [CarbohydrateContent] 8.0 [FiberContent] 0.1 [SugarContent] 6.6 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Salt and pepper fish fillets.", "Heat grill, put a piece of aluminum foil on the grill, add oil.", "Once grill is heated to 350-400 degree. Put fish on foil, and turn grill to medium to low to maintain 350-400 degree. Turn turn fillets over until cooked (fish turn opague and firm to touch].", "Put all other ingredients except mint and scallions in small sauce pan. Bring to a simmer and reduce by 1/3 to 1/2.", "Remove fillets to serving dish and pour sauce over fish. Top with scallions and mint. Serve immediately." ]
[Name] Homemade Italian Vinaigrette [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-10-01T15:26:00Z [Description] Quick &amp; easy to make, this tasty homemade vinaigrette is sure to enhance your green and pasta salad! This can be made ahead of time... VIDEO https://www.youtube.com/watch?v=IslB8NUJN5g [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rxVxhhNTfiTajrS16Vzl_Italian-Vinaigrette-4_Fotor-1024x768.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/4", "1", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["Dijon mustard", "red wine vinegar", "extra virgin olive oil", "honey", "dried oregano", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 755.0 [FatContent] 73.6 [SaturatedFatContent] 10.1 [CholesterolContent] 0.0 [SodiumContent] 846.0 [CarbohydrateContent] 26.0 [FiberContent] 1.7 [SugarContent] 23.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] In a medium bowl, add cheese, mustard and vinegar. Slowly whisk to mix and emulsify the olive oil – if you go too fast, it won’t combine properly. Continue whisking while slowly adding the honey. Season the vinaigrette with oregano, sea salt and freshly ground black pepper. If not using it right away, store in the refrigerator. Makes 2/3 cup.
[Name] White Night Cookie Recipe [AuthorId] 2002519644 [AuthorName] Christine H. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-10-01T15:26:00Z [Description] Make and share this White Night Cookie Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1", "1 -2", "3/4", "1", "1/2", "1/4", "1/2", "1/4", "1/8", "1/2", "1/3", "1/4"] [RecipeIngredientParts] ["coconut oil", "pitted dates", "egg", "honey", "old fashioned oats", "flax seed", "sea salt", "cinnamon", "ground ginger", "cardamom", "walnuts", "dried cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.1 [FatContent] 19.0 [SaturatedFatContent] 8.1 [CholesterolContent] 24.4 [SodiumContent] 90.6 [CarbohydrateContent] 23.3 [FiberContent] 5.2 [SugarContent] 11.6 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven or toaster oven to 350 degrees F. Combine all wet ingredients, including dates, in the blender and blend until smooth. Combine all dry ingredients including walnuts, flax seed, and cherries in a large mixing bowl. Combine wet and dry ingredients to form dough. Fold in white chocolate chunks. Scoop about 2 tbs of dough and place on parchment-lined cookie sheets. Press down dough with your fingers to about ½ inch thick rounds. Place in oven and bake for 20 minutes. Remove from oven and let cool on cooling rack. recipe taken from: https://www.mattressadvisor.com/white-night-cookie-recipe/.
[Name] Easy Italian Crock Pot Roast [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2019-10-03T19:27:00Z [Description] I was looking for a fall/winter dish that would simmer over time and make the house smell wonderful when guests arrived. This dish fits the bill. A little preparation up front, then go on to other things and check when it's time to eat! Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/H2HP3gVzRb2UcNNjFx7P_20190925_141446.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "European", "Easy"] [RecipeIngredientQuantities] ["3", "8", "2", "3", "2", "16", "1", "1", "1", "1", "1", "3", "1", "1", "1", "4", "2", "1/2"] [RecipeIngredientParts] ["fresh garlic cloves", "olive oil", "celery ribs", "carrots", "cremini mushrooms", "fennel bulb", "smoked bacon", "fresh rosemary", "fresh sage", "fresh thyme", "russet potatoes", "great northern bean", "tomato paste", "red wine", "chicken broth", "beef broth", "xanthan gum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.2 [FatContent] 15.4 [SaturatedFatContent] 5.6 [CholesterolContent] 113.4 [SodiumContent] 1032.1 [CarbohydrateContent] 32.8 [FiberContent] 6.4 [SugarContent] 6.5 [ProteinContent] 46.0 [RecipeServings] 8.0 [RecipeYield] 8 6 oz servings [RecipeInstructions] 1. Make 8 small incisions in the top of the roast and insert one garlic clove in each cut. 2. Brown the roast on all sides in olive oil in a large pan. 3. Place the roast into the large crock pot set on high. 4. Add all the rest of the solid ingredients. 5. Add the wine, beef broth and enough of the chicken broth to cover the roast. 6. Cook an hour on high, then reduce to low for the remainder of the cooking time, approximately 7 hours, but it is fairly flexible. 7. Remove the meat from the crock pot to a slicing board. 8. Skim the grease off of the top of the liquid and pour into a sauce pan. 9. Bring mixture to a low boil and add the xantham gum stirring until it reaches desired thickness. 10. Slice about 6 oz of the roast per serving and spoon vegetables and sauce over the meat in a large individual bowl.
[Name] Sugar-Free Custard [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2019-10-03T19:32:00Z [Description] Make and share this Sugar-Free Custard 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/53/93/30/CzoSaK9qTCurdMZLGW2r_20191005_131743.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539330/1SiraTi4QACQxc1ptTWG_20191005_131639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/30/zHGHW9L9S2OGBVILz1Al_20191005_131647.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "2", "2", "1", "1/4", "1/4", "1/4", "1/4", "6"] [RecipeIngredientParts] ["eggs", "low-fat milk", "vanilla", "salt", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.5 [FatContent] 3.8 [SaturatedFatContent] 1.4 [CholesterolContent] 133.4 [SodiumContent] 129.7 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 2.7 [ProteinContent] 6.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix milks, vanilla, salt, cinnamon, and sweeteners (add more or less to taste, but slightly sweeter, as the eggs will temper it a little]. Whisk eggs and add to milk mixture. Whisk until smooth. Pour equal amounts into 10 ramekins sprayed with nonstick cooking spray. Sprinkle tops with nutmeg. Put ramekins into a large cake pan and place into an oven preheated to 300 degrees. Carefully pour hot water into the cake pan, to create a water bath for the custards. Bake for one hour, until custard is set and skin has formed on top, but middle still jiggles when you shake the pan. Remove from water bath. Cool for 15 minutes. Serve warm or cold. Refrigerate until serving. Great topped with a little whipped cream.
[Name] Montreal-Style Bagels Using the Bread Machine [AuthorId] 714377 [AuthorName] Kim738 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-10-03T19:32:00Z [Description] Let the bread machine do all the work. Very easy recipe and have had lots of raves and requests. The Montreal Style is quite a bit sweeter than the New York but is fans are dedicated. I don't claim these are as good as from one of the bakeries in Montreal but they are better than any I have had from a grocery store! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/714377/jpxHD72RTyOtJ5SRvKb3_bagels.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2 1/4", "5", "3", "1", "1", "4 1/2", "1", "16", "1/3", "3/4"] [RecipeIngredientParts] ["warm water", "active dry yeast", "granulated sugar", "canola oil", "egg", "liquid honey", "all-purpose flour", "salt", "boiling water", "honey", "poppy seeds", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.4 [FatContent] 8.1 [SaturatedFatContent] 0.9 [CholesterolContent] 15.5 [SodiumContent] 214.2 [CarbohydrateContent] 53.0 [FiberContent] 3.2 [SugarContent] 14.8 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 12 Large Bagels [RecipeInstructions] Put 1.1/2 cups of warm (not hot] water into the bread machine. 2.1/4 tsps of active dry yeast. let sit for a couple of mins until you start to see swelling of the yeast and possibly some foaming. Add 5 tablespoons (yes its alot] of granulated sugar. 3 tablespoons of canola oil. 1 large egg slightly beaten. 1 tablespoon of liquid honey. 4 1/2 cups of all purpose, unbleached flour. 1 tsp salt (i make a well on top of the flour where I put the salt so as not to disturb the yeast]. Place machine on dough setting. Check once it starts to agitate after a couple minutes as the weather and humidity effects the amount of water/flour required. If the dough looks too dry add a tablespoon of water and if wet add tablespoon of flour until the consistency is right. Once the dough is ready divide into 12 equal parts for large bagels. We just made a ball and stuck a thumb through to make the hole. Hubby doesn't like a large hole as if you are making a sandwich stuff falls out. Personal preference as traditional Montreal bagels have a large hole. You can also make an 8 to 10 inch rope and curve each end pressing together to make a bagel shape. Make sure both ends are firmly stuck together or they will come apart when you boil them. I did both the first time and really couldn't tell them apart. The ball method was the easiest and fastest. then put the dough bagels on two cookies sheets with parchment paper and let them rise for 45 minutes. If the kitchen is cool I put the oven on for a minute or two at lowest setting, turn it off and then let bagels rise in the oven. Large pot of boiling water. 1/3 cup of honey. poppy/sesame seed. Stir the honey into the boiling water. Preheat oven to 415 degrees. Boil bagels by placing into the pot 2 to 3 at a time, you don't want them on top of each other. Boil for 45 seconds each side. Remove and let the water drain off onto a clean towel. Dip your bagel into the seeds, both sides and place back on parchment paper. We put the bagels on the parchment paper on our pizza stone or you can use baking sheets. Bake at 415 for 8 minutes, flip then bake for 6 minutes until golden brown. I found the first 8 minutes gave me a very light bagel but that last 6 minutes really darkened them up. Cool on racks. Freeze once cool as they will retain the freshness better.
[Name] Short Rib Burgers for Two [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2019-10-03T19:36:00Z [Description] A little extra work for a burger, but delivers a very beefy-flavored result with a crusty exterior. &nbsp;From Cook&rsquo;s Country. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["boneless beef short rib", "table salt", "pepper", "mayonnaise", "green onion", "white miso"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1040.8 [FatContent] 86.8 [SaturatedFatContent] 36.6 [CholesterolContent] 172.4 [SodiumContent] 1220.2 [CarbohydrateContent] 24.5 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 38.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the burger: Distribute beef in even layer on large plate. Freeze until very firm and starting to harden around edges but still pliable, 25 to 35 minutes. For the sauce: Whisk all ingredients together in bowl. Pulse half of beef in food processor until ground into 1/6-inch pieces, about 20 pulses. Return ground beef to plate. Repeat with remaining beef. Pick through ground beef and discard any long strands of gristle or large chunks of fat (may be about 4 ounces of discard.]. Divide beef in half and gently form into 2 patties, 3/4-inch thick and about 4 inches in diameter. Patties should weigh roughly 6 ounces each. Sprinkle patties on both sides with salt and pepper, using spatula to flip patties. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet and cook, without moving them, for 3 minutes. Gently flip patties and continue to cook until well browned on second side, about 2 minutes longer. Off heat, cover and let sit until meat registers 125 degrees (for medium-rare], about 2 minutes. (For medium, let sit for 3 minutes to reach 130 to 135 degrees; for medium-well, let sit for 4 minutes to reach 140 to 145 degrees.] Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes. Transfer burgers to bun bottoms, add sauce, and cap with bun tops.  Serve with sauce.
[Name] Skillet Pork Chops With Apples &amp; Onions [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-10-03T19:37:00Z [Description] Elegant and easy, this hearty dish comes with a side and a sauce all-in-one. Be sure to brown the chops well so they'll give the mustardy pan sauce deep flavor. From Southern Living [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/33/33zsxp9StutF2p5eFbdA_Pork Chops with Apples and Onions.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "2", "1", "1/3", "1", "2", "2", "8"] [RecipeIngredientParts] ["kosher salt", "fresh ground black pepper", "olive oil", "yellow onion", "chicken broth", "Dijon mustard", "Bourbon", "fresh thyme sprigs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 344.1 [FatContent] 29.3 [SaturatedFatContent] 14.7 [CholesterolContent] 81.5 [SodiumContent] 752.6 [CarbohydrateContent] 15.2 [FiberContent] 1.8 [SugarContent] 9.5 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme. Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.
[Name] Turkey for the Holidays [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2019-10-03T19:38:00Z [Description] Juicy, flavorful and with the added Basil Lemon Butter, this is a Holiday Turkey you and your guests will not soon forget! VIDEO https://www.youtube.com/watch?v=NcjjTUsRi6I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ADSj201HQeCk7fL8wRLN_Turkey-Dinner-4_Fotor-1024x768.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "4", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["turkey", "red onion", "rosemary", "poultry seasoning", "ground sage", "black pepper", "butter", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.1 [FatContent] 47.4 [SaturatedFatContent] 29.6 [CholesterolContent] 122.0 [SodiumContent] 446.6 [CarbohydrateContent] 13.9 [FiberContent] 3.3 [SugarContent] 3.8 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 1 turkey [RecipeInstructions] ["Preheat oven at 325ºF. Remove neck and giblets; set aside. Thoroughly rinse the turkey under cold water and drain well.", "Transfer it to a cutting board and tuck wings under. Add onions, rosemary sprigs and freshly ground black pepper to the bird’s cavity.", "Using a rubber spatula, gently slide it between the skin and the meat of each breast half to separate it making sure not to pierce or break the skin. Take about 2 tablespoons of Basil Lemon Butter per breast, slide it under the skin and move it around to evenly distribute it. Rub regular butter all over the bird and transfer to a roasting pan.", "Season the turkey generously with paprika and more freshly ground black pepper. Pour chicken broth around the outside to jump start the pan juice. Cover legs with foil and loosely place a sheet of foil on top of the breast. Insert a probe in the thickest part of the thigh and transfer the pan to the preheated oven. Cook until the internal temperature reaches 170ºF, basting often, about 3 ½ hours depending on the size of the turkey.", "Remove the foil during the last hour of cooking. Baste the turkey with the pan juices. For brown crusty skin, increase temperature to broil. Remove turkey from oven, baste with broth from roasting pan, transfer to a serving plate and cover with a doubled sheet of aluminum foil; allow to rest in a warm area for 10 to 15 minutes before slicing." ]
[Name] Shappell's Baked Ziti [AuthorId] 1969303 [AuthorName] shappell [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-10-03T19:39:00Z [Description] Make and share this Shappell's Baked Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "1/2", "1 1/2", "1", "6", "40", "2"] [RecipeIngredientParts] ["ziti pasta", "provolone cheese", "onion", "sour cream", "ground beef", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 840.3 [FatContent] 41.0 [SaturatedFatContent] 20.9 [CholesterolContent] 126.8 [SodiumContent] 973.0 [CarbohydrateContent] 74.7 [FiberContent] 5.2 [SugarContent] 13.9 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Boil pasa according to directions. Drain. In a large skillet, brown the onion and ground beef. Add spaghetti sauce, and simmer 15 minutes.", "Grease 9x13 baking dish. Layer as follows: ½ of ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese. Cover and Freeze. To prepare – thaw to room temperature. Bake uncovered at 350 for 30 - 40 minutes of until cheeses are melted. Allow to stand for 15 minutes before serving." ]
[Name] Beijing-Style Meat Sauce &amp; Noodles (Zha Jiang Mian) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-10-03T19:39:00Z [Description] A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce. &nbsp;America&rsquo;s Test Kitchen. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Pork", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/8", "5", "5", "3", "1", "8", "2", "1/2", "4", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["ground pork", "baking soda", "red miso", "soy sauce", "hoisin sauce", "molasses", "scallions", "garlic cloves", "ginger", "shiitake mushrooms", "English cucumber", "bean sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.3 [FatContent] 35.1 [SaturatedFatContent] 6.9 [CholesterolContent] 27.5 [SodiumContent] 1882.1 [CarbohydrateContent] 60.2 [FiberContent] 5.7 [SugarContent] 7.9 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl. Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses. Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook. Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot], 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl. Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
[Name] White Chocolate Buttercream for Icing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2019-10-03T19:41:00Z [Description] Make and share this White Chocolate Buttercream for Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "18", "1/2", "1", "1", "8"] [RecipeIngredientParts] ["pure vanilla extract", "milk", "vegetable shortening", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1671.2 [FatContent] 92.9 [SaturatedFatContent] 46.3 [CholesterolContent] 102.0 [SodiumContent] 360.0 [CarbohydrateContent] 211.2 [FiberContent] 0.2 [SugarContent] 206.9 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.  Note:  begin with 1 minute and continue with 15 second increments]. Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add remaining 1/4 cup milk and beat at medium speed until light and fluffy. Beat in chocolate mixture.
[Name] Baked Sweet Potato Fries With Peanut Lime Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-10-04T20:11:00Z [Description] Make and share this Baked Sweet Potato Fries With Peanut Lime Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/4", "1", "1", "2", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["peanut butter", "light brown sugar", "garlic clove", "fresh ginger", "lime juice", "soy sauce", "sweet potato", "salt", "fresh cilantro", "peanuts", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.5 [FatContent] 28.7 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 340.6 [CarbohydrateContent] 23.1 [FiberContent] 4.3 [SugarContent] 8.1 [ProteinContent] 9.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425ºF. Peel the sweet potato, then cut it into 1/2-inch wide fries. Coat with a small amount of the cooking oil onto the surface of a large baking sheet, making sure the baking sheet is completely coated. Add the sweet potato fries, then drizzle the remainder of the 1 Tbsp oil over top. Toss the sweet potatoes until they are fully coated in oil. Top with a pinch of salt. Place in oven and bake for 20 minutes. Remove the sweet potatoes from the oven, stir them well making sure every piece has been turned, then bake for an additional 10 minutes, or until they are blistered and browned. While the sweet potato fries are baking, prepare the peanut lime dressing. In a bowl, combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil. Stir or whisk until the dressing is smooth. Once the sweet potatoes have finished baking, divide between two plates. Drizzle the peanut lime dressing over top, then finish with a generous handful of chopped cilantro, a sprinkle of chopped peanuts and a pinch of red pepper flakes. Serve immediately.
[Name] Tangy Brussel Sprouts with Mustard Sauce [AuthorId] 2029782 [AuthorName] jsentjens [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2019-10-04T20:13:00Z [Description] Make and share this Tangy Brussel Sprouts with Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "2", "2 1/2", "2", "4", "2", NA, NA] [RecipeIngredientParts] ["Brussels sprouts", "butter", "flour", "chicken broth", "Dijon mustard", "lemon juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.7 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 170.2 [CarbohydrateContent] 4.9 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 20 oz. [RecipeInstructions] Cut a cross in the stem of each sprout and put them all in a vegetable steamer set over 2\" boiling water for 12 minutes until crisp/tender. To prepare the suace, heat the butter. Stir in the flour. Stir in the chicken broth with whisk to form smooth sauce. Stir in the mustard and lemon juice. Season with salt and pepper. Simmer gently for 5 minutes. Put the sprouts in a heated serving dish and cover with sauce.
[Name] Grilled Panko Pork Burgers [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2019-10-04T20:14:00Z [Description] Make and share this Grilled Panko Pork Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/2", "1 -2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ground pork", "egg", "panko breadcrumbs", "parmesan cheese", "dried basil", "salt", "garlic powder", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.1 [FatContent] 28.0 [SaturatedFatContent] 10.8 [CholesterolContent] 120.1 [SodiumContent] 495.7 [CarbohydrateContent] 10.4 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 25.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all together in large bowl and mix with your hands. Shape into 4-6 burgers (depending on the size you want] and with your index finger, make a hole in the center. Grill over medium hot flames 8-12 minutes turning as often as you like (I turned mine a total of 3 times]. Place on bun of choice and enjoy.
[Name] Citrusy Cranberry Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-10-08T14:28:00Z [Description] This is a traditional Thanksgiving dish with a twist plus has much less sugar than the conventional recipes... Give it a try! VIDEO https://www.youtube.com/watch?v=YesJMF6RW0Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/RD0JAXNtQoeufr62nNHL_Citrus-Cranberry-Sauce-5-2-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "3", "1/2", "1/4"] [RecipeIngredientParts] ["granulated sugar", "cranberries", "orange zest", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 65.2 [FiberContent] 7.2 [SugarContent] 50.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally. Remove from heat and let it cool completely before transferring to the refrigerator.
[Name] Mary's Coffee Liqueur [AuthorId] 176706 [AuthorName] Merry Cook [CookTime] PT72H [PrepTime] PT10M [TotalTime] PT72H10M [DatePublished] 2019-10-08T14:30:00Z [Description] Make and share this Mary's Coffee Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["coffee", "rum", "vodka", "vanilla extract", "water", "brown sugar", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 20.9 [FiberContent] 0.0 [SugarContent] 20.7 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 5 cups [RecipeInstructions] ["Find a glass bottle or jar big enough to hold the liquor (at least 3 cups].  Pour in 2 cups of rum (or vodka], the vanilla, and ground coffee.  Shake to combine and keep on the kitchen counter for 2 to 3 days to infuse the liquor with coffee, and shake every so often to redistribute the ingrediants.   Note:  your results will be better if you use freshly ground coffee beans.", "Strain the liquor through a fine mesh strainer, then through coffee filters until all the grounds are removed.  Throw away the used grounds.", "Make a simple syrup by placing the water, brown sugar, and white sugar into a large sauce pan.  Simmer over medium heat, stirring frequently for 5 minutes or until all the sugar is dissolved.  Remove from heat and let syrup cool in the pan to room temperature.", "Combine syrup with infused, strained, liquor and pour into individual glass jars or bottles, and keep in the refrigerator or dark cupboard for a couple weeks.   At first there will be a strong taste of alcohol which will mellow in 2-3 weeks, resulting in a smooth, caramel, coffee liqueur." ]
[Name] 12 Cake-Like Chocolate Chip Cookies for Miles [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-10-08T14:30:00Z [Description] Miles really liked these cookies. &nbsp;They are soft and cake-like. &nbsp;This recipe only makes 12 - because if we have more than that - we will eat them all. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1/4", "1", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["butter", "egg", "vanilla", "sugar", "brown sugar", "salt", "baking powder", "flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.9 [FatContent] 30.9 [SaturatedFatContent] 18.8 [CholesterolContent] 107.5 [SodiumContent] 899.8 [CarbohydrateContent] 82.2 [FiberContent] 2.3 [SugarContent] 50.0 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] 12 Cookies [RecipeInstructions] Preheat oven to 350. Mix butter, egg, vanilla and sugars until creamy.  Add remaining ingredients and stir to combine.  Place 12 scoops of dough on a baking sheet.  Bake for 10-12 minutes. Pour a giant glass of milk and enjoy! Use 1 1/4 cups of Bisquick Baking Mix instead of the flour/salt/baking soda for even lazier cookies!
[Name] No Bake Low-Carb Gluten-Free Cookies [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-10-08T14:31:00Z [Description] This is a sugar-free riff on traditional no bake cookies (aka Missouri Cookies, Gorilla Poop Cookies, Mud Pie Cookies, Peacher Cookies, etc.). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/992146/l9ik2VX0QmS4e3ijiOvD_20191005_131805.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "3/4", "2", "1", "1"] [RecipeIngredientParts] "butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 13.6 [SodiumContent] 45.4 [CarbohydrateContent] 6.3 [FiberContent] 1.2 [SugarContent] 0.0 [ProteinContent] 1.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Melt butters in a large pot on medium heat. Add milk and Truvia. Stir thoroughly. Bring to a rapid boil and cook for one minute. Remove from heat. Stir in cereal and oats, mixing thoroughly. Drop tablespoon sized cookies onto wax paper to cool.
[Name] Greek Chicken Zoodle Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-10-08T14:32:00Z [Description] Make and share this Greek Chicken Zoodle Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Greek", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "4", "2", "1", "2", "2", "1/2", "1", "4", "1/2", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "1", "2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dried oregano", "lemon zest", "lemon juice", "dried parsley", "kosher salt", "black pepper", "boneless skinless chicken breasts", "red onion", "cherry tomatoes", "cucumber", "olive oil", "red wine vinegar", "lemon juice", "dried oregano", "black pepper", "kosher salt", "olive oil", "zucchini", "feta cheese", "of fresh mint", "lemon", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.3 [FatContent] 28.1 [SaturatedFatContent] 6.5 [CholesterolContent] 92.2 [SodiumContent] 948.8 [CarbohydrateContent] 15.0 [FiberContent] 4.1 [SugarContent] 7.8 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt and black pepper. Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.  (I would recommend at least 1 hour.]. In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl. In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher or Himalayan salt. Pour this mixture over the diced tomato, cucumber and onion, toss to combine; set aside. Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side. While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes; remove from heat immediately. Divide the zucchini noodles between four bowls. Once the chicken is grilled, slice and place on top of the zoodles. Spoon the tomato cucumber salad over the chicken and zoodles. Optionally sprinkle feta cheese, fresh mint or pine nuts over the bowls, if using. Serve each bowl with a lemon wedge to squeeze over the bowl.
[Name] Queso Fundido Burger [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2019-10-08T14:32:00Z [Description] Make and share this Queso Fundido Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "1", "1", "2", NA, "1 1/2", "1 -2", "8", "4"] [RecipeIngredientParts] ["poblano chiles", "chorizo sausage", "onion", "garlic cloves", "salt", "chipotle chile in adobo", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.5 [FatContent] 56.1 [SaturatedFatContent] 20.7 [CholesterolContent] 167.3 [SodiumContent] 1007.3 [CarbohydrateContent] 27.5 [FiberContent] 1.7 [SugarContent] 5.0 [ProteinContent] 48.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.", "Set a large (10-inch] skillet over medium.  Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes.  Scrape on to a plate lined with paper towels and let cool.", "Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.", "In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture]. Divide into 4 portions, lightly pressing them into patties the size of your buns.", "Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot], then bank the coals to one side.", "Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare]. Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately." ]
[Name] Chicken Florentine for Two [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2019-10-08T14:33:00Z [Description] Make and share this Chicken Florentine for Two recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Spinach", "Poultry", "Greens", "Vegetable", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", NA, "2", "6", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "shallot", "garlic clove", "chicken broth", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.1 [FatContent] 42.9 [SaturatedFatContent] 18.4 [CholesterolContent] 168.0 [SodiumContent] 605.4 [CarbohydrateContent] 6.8 [FiberContent] 1.9 [SugarContent] 0.7 [ProteinContent] 35.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] BEFORE YOU BEGIN:  Drain the wilted spinach in a colander to rid it of excess moisture, otherwise it will water down the sauce.  Can even pat the spinach dry. Drain the wilted spinach in a colander to rid it of excess moisture, otherwise it will water down the sauce. Place chicken between 2 sheets of plastic wrap and pound to even 1/2-inch thickness. Pat chicken dry with paper towels and season with salt and pepper; set aside. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add spinach and 1/8 teaspoon salt and cook, stirring occasionally, until wilted, about 2 minutes. Transfer spinach to colander set in sink and allow any excess liquid to drain off. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until just smoking. Cook until chicken is golden brown and registers 160 degrees, about 6 minutes per side. Transfer chicken to plate and tent with aluminum foil. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Whisk in broth and cream, scraping up any browned bits, and bring to boil. Cook until reduced to about 2/3 cup, about 7 minutes. Off heat, stir in 2 tablespoons Parmesan and lemon zest and juice. Transfer chicken to individual plates and stir any accumulated chicken juices into sauce. Season sauce with salt and pepper to taste. Stir spinach into sauce to warm through. Top chicken with spinach and sauce and sprinkle with remaining 2 tablespoons Parmesan. Serve.
[Name] Simple Potatoes Au Gratin [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2019-10-08T14:33:00Z [Description] Make and share this Simple Potatoes Au Gratin recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/49/NCi7c5q9RFydZcQSIRin_cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/49/isgkHAVpRVOjTIYKyTHv_part cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/49/qC7k88pBSRyooabuKNjU_served with gammon s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/49/y2hxIyOFS8SPOPyne52K_ingredients s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/PdokUrZCSpKKZeZ8Qm48_cooked%202%20cu%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "320", "160", "500", "100", "4", NA] [RecipeIngredientParts] ["butter", "flour", "salt", "pepper", "milk", "cheese", "potatoes", "onions", "garlic cloves", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.2 [FatContent] 15.8 [SaturatedFatContent] 9.9 [CholesterolContent] 40.9 [SodiumContent] 1028.3 [CarbohydrateContent] 31.7 [FiberContent] 3.4 [SugarContent] 2.1 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["•\tScrub and slice the potato about 5 mm thick.", "•\tPreheat the oven to 175°C.", "•\tIn a wok, combine the milk, butter, flour, salt and pepper over low heat whisking continuously until the sauce thickens. Simmer for 5 minutes.", "•\tRemove from heat; stir in cheese until melted. Add the potatoes, onions and garlic and mix.", "•\tTransfer to an oiled baking dish. Cover and bake for 1 hour at 175°C.", "•\tUncover and bake for 30 minutes or until the potatoes are tender.", "•\tTop with additional pepper." ]
[Name] Spiced Sourdough Apple Streusel Cake [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2019-10-08T18:49:00Z [Description] A spiced moist sourdough cake filled with apples and topped with a crunchy pecan topping. Why sourdough first it&rsquo;s a tasty way to use the spent starter and second help with good gut health, keeps blood sugar and insulin levels lower. The fermentation help degrade the phytates which in then helps the body absorb vitamins and minerals. Making dessert not so guilty &#55357;&#56841;. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/50/C4Vngk0nSQuEg45yXX8t_20191005_071345.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/50/7kGXwqwRHiKmQmwKfMch_20191005_085049.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Fruit", "Nuts", "Thanksgiving", "Sweet", "Brunch", "Mixer", "Oven", "Small Appliance", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "3/4", "1", "3", "1/4", "1/2", "1", "1", "8", "1", "2", "1", "4", "1", "1", "1", "1/2", "1", "1", "1/2", "2", "5", "2"] [RecipeIngredientParts] ["cinnamon", "ground ginger", "salt", "baking soda", "baking powder", "unsalted butter", "sugar", "eggs", "vanilla", "baking apples", "cinnamon", "flour", "sugar", "light brown sugar", "pecans", "oats", "all-purpose flour", "ground flax seeds", "unsalted butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.1 [FatContent] 21.6 [SaturatedFatContent] 9.0 [CholesterolContent] 64.1 [SodiumContent] 250.1 [CarbohydrateContent] 57.7 [FiberContent] 6.9 [SugarContent] 31.5 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 9x13 cake [RecipeInstructions] Butter a 9x13 pan. Preheat oven to 350 degrees. Dough ferment: Combine sourdough starter, Greek yogurt, and whole wheat flour in a bowl cover and leave at room temperature over night or at least 3 hours. Prepare spice mixture: Mix all the spices together. Place 1 tablespoon of spice mixture in a bowl and add the 1 tablespoon flour and 1 tablespoon sugar toss into the 4 cups of diced apples. Set aside. Topping: Combine brown sugar, chopped pecans or walnuts, oats, flour, ground flax seed, 2 tablespoon spice mixture, unsalted organic butter softened. Set aside. Dough: Add to the remaining spice mixture salt, baking powder, and baking soda. Beat butter in a mixer and add sugar until light and fluffy, add one egg at a time. until light and fluffy. Add vanilla, spice mixture and the fermented dough. Just until well combined. Toss in apples coating with the dough. Place in prepared pan, top with the streusel mixture. Bake for 50-60 minutes.
[Name] Cast Iron Vegetable Tian [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-10-08T18:49:00Z [Description] Colorful &amp; very tasty, this fun side dish is sure to make an impression! It is great for Holidays and special occasions! VIDEO https://www.youtube.com/watch?v=KjIK2lZgWhk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qLC7QvH7SuCNePwEELH5_Vegetable-Tian-5_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "1", "2", "1", "2", "1", "2", "2", "1/2", "1/4", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "panko breadcrumbs", "red onions", "garlic cloves", "red pepper flakes", "dry red wine", "russet potatoes", "zucchini", "tomatoes", "lemon juice", "sea salt", "black pepper", "gruyere cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.3 [FatContent] 12.3 [SaturatedFatContent] 5.2 [CholesterolContent] 22.5 [SodiumContent] 287.4 [CarbohydrateContent] 60.2 [FiberContent] 8.4 [SugarContent] 10.7 [ProteinContent] 12.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF and lightly grease a cast iron pan; sprinkle 1 cup breadcrumbs, cover the bottom evenly and set aside. In a skillet over medium heat, add oil and when hot, add onion; sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Pour in red wine and cook for 1 ½ to 2 minutes or until absorbed. Spread onion mixture on the bottom of the prepared cast iron pan; set aside. Using a mandolin, slice each vegetable with the same thickness of 1/4–inch. Precook squash and russet potato slices in the microwave for 5 minutes on “High”; let them cool off. Stack vegetables starting with russet potato slice then a tomato slice followed by squash and zucchini; repeat the same order so the tian looks well balanced in color. Arrange stacks evenly around the outside edge working towards the middle. Pour lemon juice over the veggies and sprinkle with Herbes de Provence, sea salt and black pepper. Cover tightly with foil and transfer to the preheated oven; bake for 60 minutes or until tender. Meanwhile, make the topping by stirring gruyere cheese, breadcrumbs and clarified butter together; set aside. After an hour, remove tian from the oven as well as foil. Sprinkle topping mixture evenly and return tian to the oven, uncovered; bake for 15 minutes or until cheese is melted. Remove from the oven and let sit for 10 minutes before serving. Makes 8 servings.
[Name] Fresh Apple Walnut Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2019-10-08T18:50:00Z [Description] Make and share this Fresh Apple Walnut Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/53/oh7Vo7N1SbC2N3Cv2TaT_20191012_174034.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1 1/2", "3", "1", "3", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "baking soda", "cinnamon", "salt", "eggs", "vanilla", "apples", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.1 [FatContent] 35.2 [SaturatedFatContent] 4.6 [CholesterolContent] 46.5 [SodiumContent] 317.9 [CarbohydrateContent] 63.1 [FiberContent] 2.4 [SugarContent] 37.0 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Grease and flour dust a 10 or 12 cup pan. Mix sugar, flour, salt, baking soda and cinnamon until well blended. Stir in oil, eggs and vanilla until mixed well. Then add apples and walnuts and stir until blended. Bake for 1 hour and 15 minutes or until toothpick comes out clean. Cool for 10 minutes in pan before cutting into squares.
[Name] Colorful Mediterranean Olive Bread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-10-10T20:59:00Z [Description] Moist and very flavorful, this colorful bread is a delicious choice to serve during the Holidays or any special occasions! VIDEO https://www.youtube.com/watch?v=z0GALmaVNI0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/1ABrYTmQ6ShPaZr3ZyiA_Olive-Bread-6_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "3", "1", "1", "1", "1/2", "3", "1/2", "1/2"] [RecipeIngredientParts] ["active dry yeast", "water", "honey", "bread flour", "dried rosemary", "garlic powder", "aleppo pepper", "sea salt", "olive oil", "stuffed green olive", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1914.6 [FatContent] 52.6 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 1681.0 [CarbohydrateContent] 315.8 [FiberContent] 16.4 [SugarContent] 18.3 [ProteinContent] 43.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In the bowl of your stand mixer, add yeast, water (between 1105-110ºF] nd honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later. Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside. Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side]. With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tablespoons at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes. Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it’s sticky or wet, add more flour]. When the dough is workable enough, form a ball by folding under – if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off]. Let it rise until it triples in size, about 2 hours. Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides] cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size. 60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes. Remove from the heat and let the bread cool off before slicing, about 30 minutes.
[Name] Simple Navy Bean Soup [AuthorId] 85414 [AuthorName] lucy k. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-10-10T21:04:00Z [Description] Navy beans are nutritious and cheap. You can throw in extra vegetables, such as celery or swiss chard. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2 -4", "1", "1", "3", "3", "1", NA, "1/8"] [RecipeIngredientParts] ["dried navy beans", "chicken broth", "bay leaves", "bacon", "butter", "onion", "carrots", "garlic cloves", "fresh thyme", "dried thyme", "ground pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.0 [FatContent] 6.7 [SaturatedFatContent] 2.8 [CholesterolContent] 10.3 [SodiumContent] 469.0 [CarbohydrateContent] 55.7 [FiberContent] 20.9 [SugarContent] 6.7 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Soak the beans in a large amount of water for at least three hours, or bring them to a boil and then let them sit in the hot water for 30 minutes.", "Drain beans. Simmer them in the broth with a cup or two of water and the bay leaves added.", "Cook bacon in a pan. Remove the bacon from the pan, add butter to the bacon drippings and saute onions and carrots until soft. Add garlic and cook a minute or two more.", "Add the onion mixture and the seasonings to the bean mixture. Chop the bacon small and add it as well. Continue to simmer, adding water as needed. Soup is done when the beans are tender." ]
[Name] Vietnamese Grilled Pork Patties With Rice Noodles & Salad [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-10-10T21:05:00Z [Description] Make and share this Vietnamese Grilled Pork Patties With Rice Noodles & Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "3", "1", "2/3", "5", "1/4", "1", "1", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["boston lettuce", "English cucumber", "fresh cilantro leaves", "fresh mint leaves", "sugar", "garlic clove", "hot water", "fish sauce", "lime juice", "shallot", "fish sauce", "sugar", "baking soda", "pepper", "ground pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.0 [FatContent] 24.7 [SaturatedFatContent] 9.1 [CholesterolContent] 81.8 [SodiumContent] 2454.7 [CarbohydrateContent] 67.5 [FiberContent] 2.7 [SugarContent] 14.5 [ProteinContent] 24.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint (and/or basil] separately on large platter and refrigerate until needed. FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife], mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside. FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts]. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas] until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes. Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.
[Name] Simple Pork Tenderloin [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2019-10-11T19:44:00Z [Description] Make and share this Simple Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3", "1/2", "1", "2", "2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["paprika", "garlic powder", "oregano", "thyme", "salt", "white pepper", "cumin", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 148.1 [CarbohydrateContent] 2.5 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Get the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast. Preheat oven to 550 degrees. Remove roast from refrigerator. Season roast as desired. Place seasoned roast in an uncovered roasting pan. Bake EXACTLY 5 1/2 minutes PER POUND. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. After resting 5-10 minutes, the roast should reach 145-150 degrees. According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier].
[Name] Barbecue Chicken [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-10-11T19:45:00Z [Description] Make and share this Barbecue Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1", "3", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "ketchup", "vinegar", "lemon juice", "brown sugar", "salt", "dry mustard", "paprika", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.8 [FatContent] 32.1 [SaturatedFatContent] 9.1 [CholesterolContent] 217.9 [SodiumContent] 1663.2 [CarbohydrateContent] 41.1 [FiberContent] 0.8 [SugarContent] 33.4 [ProteinContent] 71.8 [RecipeServings] 4.0 [RecipeYield] 6 Breast [RecipeInstructions] Rinse and pat chicken dry with paper towels. In a saucepan, combine remaining ingredients. Heat thoroughly. Sprinkle chicken with a bit of salt & pepper and place in a shallow casserole dish. Pour heated sauce over chicken. Cover and bake at 350 degrees for 1 1/2 to 2 hours, basting occasionally.
[Name] 5 Min Scrambled Eggs [AuthorId] 2002515333 [AuthorName] Nolan F. [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2019-10-11T19:45:00Z [Description] Make and share this 5 Min Scrambled Eggs 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/2002515333/eryWGmauRZ6DieQVmriu_IMG_20191011_085904.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "margarine", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 11.4 [SaturatedFatContent] 3.5 [CholesterolContent] 372.0 [SodiumContent] 1327.1 [CarbohydrateContent] 1.5 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the pan on medium heat. Stir around the margarine in pan until melted. Throw in the eggs. Break the yolk. Add in the salt and pepper. Stir occasionally. Don't forget, everyone's a winner as long as you're having fun.
[Name] Winter Pear Pancakes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2019-10-11T19:47:00Z [Description] Make and share this Winter Pear Pancakes 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/WM8U6b1ESlmVlzILkULF_IMG_0625.JPG" [RecipeCategory] Breakfast [Keywords] ["Pears", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4", "2", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "sugar", "ground cinnamon", "salt", "buttermilk", "eggs", "unsalted butter", "pear"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.4 [FatContent] 3.3 [SaturatedFatContent] 1.7 [CholesterolContent] 37.7 [SodiumContent] 208.9 [CarbohydrateContent] 25.1 [FiberContent] 1.2 [SugarContent] 8.1 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] Lightly grease and preheat a griddle or skillet over med-high heat. Meanwhile, in a large bowl, combine the flour, baking soda, sugar, cinnamon, and salt. Make a well in the center and add the buttermilk, eggs, and butter. Stir just until moistened. Gently fold in the pears. Pour the batter by 1/4 cupfuls onto the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. Serve warm with pure maple syrup or warmed pear butter.
[Name] Chipotles in Adobo Substitute [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-10-11T19:47:00Z [Description] A mock version to use in place of the store-bought canned adobo. &nbsp;It will still deliver that smoky-flavor. &nbsp;From ATK [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Mexican", "Low Cholesterol", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1/8", "1/2", "1/2"] [RecipeIngredientParts] ["red wine vinegar", "tomato paste", "vinegar", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.4 [CarbohydrateContent] 1.0 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 2 Teaspoons [RecipeInstructions] Combine ingredients. Use to replace 1 whole chipotle chile (2 to 3 teaspoons of the canned minced chipotle] plus 1 teaspoon adobo sauce.  May increase as needed.
[Name] Breakfast Scalloped Potatoes [AuthorId] 2001080464 [AuthorName] Chelssey [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-10-14T15:49:00Z [Description] A heavy, heavenly casserole with layers of potatoes, ham and cheese topped with hollandaise sauce. Best for a day when you aren't planning to do anything, this dish is comfort food at its best. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Meat", "Baking", "Oven", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "18", "10", "3/4", "1 1/2"] [RecipeIngredientParts] ["potatoes", "ham", "eggs", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.4 [FatContent] 8.7 [SaturatedFatContent] 3.6 [CholesterolContent] 239.3 [SodiumContent] 200.7 [CarbohydrateContent] 29.2 [FiberContent] 3.5 [SugarContent] 1.5 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 °C. Slice potatoes and ham. Mix eggs with salt, pepper and chipotle mango. Three layers of potatoes, ham, eggs and cheese (1/4 cupper layer] in 14x8 casserole dish. Add hollandaise and final 1/2 cup layer of cheese. Bake for 45 minutes.
[Name] Sun Dried Tomato Meatloaf [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2019-10-14T15:50:00Z [Description] Make and share this Sun Dried Tomato Meatloaf recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/15/3/8ibwIEcERQmhXbmxKqhz_meatloaf%20with%20salad.jpg" [RecipeCategory] Meatloaf [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "10", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1 1/2", "1/2", "1/3", "3", "2", "3"] [RecipeIngredientParts] ["olive oil", "butter", "onion", "garlic cloves", "mushroom", "sun-dried tomatoes packed in oil", "dried oregano", "dried thyme", "dried rosemary", "egg", "pepper", "tamari", "ground flax seeds", "ground beef", "water", "sun-dried tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.6 [FatContent] 23.8 [SaturatedFatContent] 8.7 [CholesterolContent] 113.2 [SodiumContent] 311.2 [CarbohydrateContent] 7.4 [FiberContent] 1.7 [SugarContent] 3.3 [ProteinContent] 24.0 [RecipeServings] 6.0 [RecipeYield] 1 meatloaf [RecipeInstructions] ["Preheat oven to 350. Line a 13\" by 5\" loaf pan with foil and spray with oil cooking spray. Saute onions in butter and oil on medium heat for two minutes and then add the garlic and mushrooms and saute for another 3-5 minutes. Add the mushroom onion mixture to a larger mixing bowl. Add the herbs through the flax meal in the list and mix well. Then add the beef and breadcrumbs and mix well with your hands. Spoon meat mixture into loaf pan and smooth to even distribution. Bake for about 45 minutes or until the meat thermometer reads 165.", "While the meatloaf is cooking, make the balsamic glaze. In a non-stick pan heat vinegar, water and sugar on a medium low heat. Allow the sauce to thicken to syrup like consistency. Taste and add more vinegar or sugar to your liking. Add the finely chopped tomatoes and set aside. When the meatloaf reaches 165 degrees spread half of the glaze on top of the loaf and return it to the oven for about 8 minutes. Remove loaf and let it rest for about 5-10 minutes before slicing. Drizzle a little glaze on each serving and serve with a tossed salad." ]
[Name] Argentine Beef Stew in a Pumpkin (Carbonada En Zapallo) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2019-10-14T15:50:00Z [Description] From Sasha Martin, Globaltableadventure.com, a truly amazing blog: &quot;Carbonada en Zapallo is a traditional Christmas dish in Argentina, it also makes a wonderful dish for Halloween or Thanksgiving potlucks. It's best to bake the pumpkin on something you can use for serving because trying to lift a softened pumpkin full of soup ... well, let's just say it begs to crack in half and spill everywhere. If this is not an option, roast the pumpkin on a baking sheet until well browned - about an hour and fifteen minutes, remove to serving platter and fill with completely cooked soup right before serving.&quot; Check out her blog about cooking the world! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["South American", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1", "1", "2", "2", "2", "2", "1/2", "2", "2", "8", "1/4"] [RecipeIngredientParts] ["pumpkin", "stewing beef", "onion", "garlic cloves", "green bell pepper", "red bell pepper", "sweet potatoes", "russet potatoes", "roma tomatoes", "dried oregano", "bay leaves", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.3 [FatContent] 11.6 [SaturatedFatContent] 2.9 [CholesterolContent] 54.4 [SodiumContent] 987.1 [CarbohydrateContent] 33.0 [FiberContent] 4.8 [SugarContent] 9.5 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] 1 gallon [RecipeInstructions] Prepare the pumpkin: Preheat the oven to 375&deg;F. Meanwhile, Cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds - use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast the oven for about 45 minutes. For the soup: Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning. Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth. Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . Serve hot, spooning some of the pumpkin flesh into each bowl along with the soup.
[Name] Fire Cider [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1032H [PrepTime] PT15M [TotalTime] PT1032H15M [DatePublished] 2019-10-14T15:51:00Z [Description] A combination of two different fire cider recipes I like.
[Name] Veggie & Cheese-Stuffed Shells [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2019-10-14T15:51:00Z [Description] Make and share this Veggie & Cheese-Stuffed Shells 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/XBivEQhnTWWNEsDaqElj_IMG_0630.JPG" [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "2/3", "1/2", "1/4", "1/4", "2", "1/2", "1/2", "1/8", "1/4", NA, "3/4"] [RecipeIngredientParts] ["jumbo pasta shells", "reduced-fat ricotta cheese", "part-skim mozzarella cheese", "carrot", "zucchini", "parmesan cheese", "dried parsley flakes", "dried oregano", "garlic powder", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.4 [FatContent] 10.6 [SaturatedFatContent] 6.6 [CholesterolContent] 40.8 [SodiumContent] 441.1 [CarbohydrateContent] 4.3 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 16.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder, pepper and salt to taste.", "Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.", "Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly." ]
[Name] Potato Salad with Dill Pickles [AuthorId] 2002526807 [AuthorName] Ms.Sweets [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2019-10-14T21:12:00Z [Description] A family loved recipe from my Grandmother, who made it this way specifically to cover up the taste of mayonnaise for my Grandpa. :) &lt;3 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/67/z2yu1gTzi3vzZJcuQcyQ_8775720F-9EC5-483E-9809-E263B967DD6B.jpeg" [RecipeCategory] Summer [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "6", "2", "1", "10", "1", "1/3", "1/4", NA, NA] [RecipeIngredientParts] ["russet potatoes", "eggs", "celery ribs", "yellow onions", "green onions", "dill pickle slices", "mayonnaise", "spicy brown mustard", "pickle juice", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.4 [FatContent] 8.3 [SaturatedFatContent] 2.5 [CholesterolContent] 279.0 [SodiumContent] 540.4 [CarbohydrateContent] 60.5 [FiberContent] 8.7 [SugarContent] 4.5 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil potatoes in salted water until fork tender. Remove from water and cool till you can handle. Peel potatoes and dice into bite-sized pieces. Hard boil the eggs and immediately cool in cold water. Peel the shells as soon as cool enough to handle. Mix together in a small container the 1 cup of mayonnaise, 1/3 cup of spicy brown mustard and 1/4 cup pickle juice(remember to add the pickle juice slowly to taste/thickness]. In a large bowl: combine potatoes, hard-boiled eggs, pickles, celery and onion. Pour on dressing, mix and toss. Salt & Pepper to taste. Slice extra egg to decorate top and sprinkle with paprika. Refrigerate at least one hour or overnight.
[Name] Grandma's Basic Scone Recipe [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2019-10-14T21:12:00Z [Description] This basic scone recipe is from a handwritten card in Grandma's recipe box, with shortening (hydrogenated oils) replaced with butter. This recipe becomes the basis of limitless possibilities. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breads", "Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["12 3/4", "1", "1 1/2", "1/2", "1/2", "1 1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "baking soda", "butter", "buttermilk", "raisins", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.2 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 30.2 [SodiumContent] 455.4 [CarbohydrateContent] 21.3 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 14 scones [RecipeInstructions] 1. Preheat oven to 450 F (230 C] and place your cheese grater in the freezer. 2. Combine all dry ingredients in a large mixing bowl. 3. Using a cold cheese grater, grate your butter into the flour and stir to combine. If adding raisins or other dried fruit, now is the best time to add it. 4. Add buttermilk and stir to combine. This activates the baking powder and baking soda, so it's advisable to move quickly to get the fluffiest scones. 5. Knead gently four times and roll out on a well floured work surface to a thickness of 1/2 to 3/4 inch. 6. Cut into rounds, squares or whatever. 7. Make egg wash with egg yolk and water. 8. Bake for approximately 12 minutes, until golden brown.
[Name] Lemon Cranberry Scones [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2019-10-14T21:13:00Z [Description] Make and share this Lemon Cranberry Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/3", "12 3/4", "1", "1", "1 1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["lemon", "sour cream", "all-purpose flour", "sugar", "baking powder", "salt", "baking soda", "butter", "fresh cranberries", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.2 [FatContent] 7.1 [SaturatedFatContent] 4.3 [CholesterolContent] 29.3 [SodiumContent] 431.0 [CarbohydrateContent] 21.9 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 14 scones [RecipeInstructions] 1. Preheat oven to 450 F (230 C] and place a cheese grater in the freezer. 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup. 3. Combine dry ingredients in a large mixing bowl. 4. Grate cold butter into dry ingredients and stir to combine. 5. Add cranberries to dry ingredients. 6. Add kefir to dry ingredients and stir to combine. 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick. 8. Cut into squares, rounds or the polygon of your choice. 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like. 10. Bake in preheated oven for 12-14 minutes.
[Name] Kelli's Broccoli Slaw Salad [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-10-14T21:13:00Z [Description] Make and share this Kelli's Broccoli Slaw Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1", "6", "1/2", "1/3", "2", "2"] [RecipeIngredientParts] ["broccoli", "green onions", "sugar", "vinegar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.6 [FatContent] 8.8 [SaturatedFatContent] 0.8 [CholesterolContent] 8.0 [SodiumContent] 183.2 [CarbohydrateContent] 41.2 [FiberContent] 7.8 [SugarContent] 21.2 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] 1 Bowl [RecipeInstructions] Put slaw, onions, and almonds in a bowl. Before serving, add Ramen noodles, in broken pieces. Pour dressing over all. Mix well.
[Name] Cuccia (Wheatberry &amp; Ricotta) [AuthorId] 1678694 [AuthorName] laurenpie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-10-15T15:23:00Z [Description] Sicilian dish, can be a warm porridge, a cold pudding, or a room temp snack. Wheatberries are the unprocessed hard wheat kernels, either red or white (milder), I find these in the bulk section at my local grocers. Traditionally you would sprinkle cinnamon on top, then add a topping of either candied orange rind bits or shaved dark chocolate. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1/4", "1/2", "1/8", "1/4", "1/2"] [RecipeIngredientParts] ["kosher salt", "whole milk ricotta cheese", "honey", "raisins", "cinnamon", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.9 [FatContent] 12.0 [SaturatedFatContent] 7.7 [CholesterolContent] 47.0 [SodiumContent] 369.0 [CarbohydrateContent] 20.3 [FiberContent] 0.0 [SugarContent] 17.6 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, cover wheatberries with 2\" water, add salt. Gently simmer uncovered for up to one hour. Strain out remaining water. Whisk together ricotta and honey until smooth. Combine with wheatberries and (optional] raisins. Sprinkle each serving with desired topping: cinnamon and candied orange peel, shaved chocolate, or simply chocolate chips.
[Name] Instant Pot Taco Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-10-15T15:24:00Z [Description] Make and share this Instant Pot Taco Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 -2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "10", "7", "4", "14", "14", "14", "14", "4", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "ground turkey", "garlic powder", "onion powder", "oregano", "salt", "pepper", "Rotel tomatoes & chilies", "diced green chilies", "chicken broth", "black beans", "garbanzo beans", "red kidney beans", "pinto beans", "diced tomatoes", "corn tortillas", "frozen corn", "sour cream", "cheddar cheese", "monterey jack cheese", "tortilla chips", "avocado", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.3 [FatContent] 14.5 [SaturatedFatContent] 5.0 [CholesterolContent] 51.4 [SodiumContent] 1914.5 [CarbohydrateContent] 64.2 [FiberContent] 15.9 [SugarContent] 4.5 [ProteinContent] 33.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Turn the pressure cooker on to the saute setting. Add the meat (add a little oil if using turkey]. Cook for a few minutes. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked. Add the ranch dressing mix if using, Ro-tel tomatoes, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well. Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position. Cancel the saute setting and then press the pressure cook/manual button (or dial] and find the + or - button (or dial] to choose 8 minutes. The pot will take several minutes to build up the pressure before the timer starts. When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled quick release of the pressure by turning the knob toward the venting position in short bursts (I use a wooden spoon handle]. When you feel confident that no soup will spew out of the steam, open the knob all the way. When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some steam pockets in there. Taste and adjust salt, then add the tortillas and the corn. Stir well and let sit for a few minutes, s tirring occasionally to help dissolve some of the tortillas. Serve with sour cream, cheese, tortilla chips, avocado, red onion, and/or jalapeno.
[Name] 3-Mushroom Cream of Mushroom Soup [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-10-15T18:53:00Z [Description] This delicious, rich &amp; earthy soup is amazingly flavorful! It's a great comfort food that's also very elegant to serve to your guests! VIDEO https://www.youtube.com/watch?v=hSgCVcIMAjU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/IkwJWRdrT6mi6321svuN_Cream-of-Mushroom-NEW-6_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "2", "12", "6", "1", "4", "2", "1/2", "1/2", "3", "2", "2", "2", "1", "1/2", "1/8"] [RecipeIngredientParts] ["mushroom", "shiitake mushrooms", "cremini mushrooms", "olive oil", "butter", "yellow onions", "sea salt", "black pepper", "unbleached all-purpose flour", "heavy cream", "milk", "cooking sherry", "dried basil", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.1 [FatContent] 42.6 [SaturatedFatContent] 25.3 [CholesterolContent] 140.4 [SodiumContent] 341.8 [CarbohydrateContent] 19.1 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large deep saucepan over medium heat, add oil and 1 tablespoons butter. When melted and hot, add onions, stir, cover and cook for 3 minutes. Add mushrooms, stir well and reduce heat to medium-low, add remaining butter and a generous pinch sea salt; cook for 4 minutes. Half way though cooking, stir to prevent from sticking and crack black pepper; cover and return to cooking. Add flour, stir to coat and cook for 1 ½ minutes. Pour in heavy cream and milk. Increase heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil. Reduce heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to 1/3 cup chicken or vegetable broth. Makes 6 servings. Note: The amount of chopped mushrooms should equal to 10 cups.
[Name] The Best Garlic Confit [AuthorId] 839730 [AuthorName] FloridaFoodFan [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2019-10-15T18:54:00Z [Description] Make and share this The Best Garlic Confit recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1"] [RecipeIngredientParts] ["garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2043.5 [FatContent] 216.4 [SaturatedFatContent] 29.9 [CholesterolContent] 0.0 [SodiumContent] 19.6 [CarbohydrateContent] 29.8 [FiberContent] 1.9 [SugarContent] 0.9 [ProteinContent] 5.7 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Bring oil and garlic to a bare simmer over medium-low heat. Reduce heat to low. You should see tiny bubbles around cloves. Continue to cook until cloves are soft and pale tan, 30-35 minutes, stirring occasionally.
[Name] Cherry Crumble Bars [AuthorId] 2000416033 [AuthorName] KF8978 [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2019-10-18T14:41:00Z [Description] Make and share this Cherry Crumble Bars 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/53/93/76/ytJsJ5gkRuOsq5FmfiHC_20191228_143545.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "1/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "light brown sugar", "pure vanilla extract", "all-purpose flour", "old fashioned oats", "salt", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.6 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 82.3 [CarbohydrateContent] 36.3 [FiberContent] 1.0 [SugarContent] 22.7 [ProteinContent] 1.6 [RecipeServings] 16.0 [RecipeYield] 16 Bars [RecipeInstructions] 1. Preheat oven to 350 degrees. Line an 8 inch square pan with parchment paper, leaving extra for overhang; set aside. 2. In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Add both extracts and mix again until combined. Add the flour, oats, salt, and cinnamon; mix on low speed until combined. The mixture should be loose and somewhat crumbly. 3. Press 2/3 of the mixture firmly into the bottom of the prepared pan. With a knife or off-set spatula, spread the preserves on top. Scatter the remaining crumb mixture over the top. Bake until the preserves are bubbly and the crust is golden brown, about 30 to 35 minutes. 4. Let cool in the pan. Remove the bars from the pan by grasping the edges of the parchment paper, and lay on a cutting board. Cut into 16 squares. Bars can be wrapped individually in plastic wrap or packed into an airtight container. They will stay fresh for 7 days. Or you can freeze for up to 3 months.
[Name] Fabulous Chili Sin Carne Con Fijoles [AuthorId] 171683 [AuthorName] WorkingMom2three [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-10-18T14:46:00Z [Description] Make and share this Fabulous Chili Sin Carne Con Fijoles 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/53/93/77/U8DONmreQeaWlJy7MDsX_20191015_193831.jpg" [RecipeCategory] Mexican [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["green pepper", "onion", "garlic clove", "chopped tomatoes", "chili powder", "cumin", "salt", "black pepper", "cayenne pepper", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.8 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 720.2 [CarbohydrateContent] 13.7 [FiberContent] 4.1 [SugarContent] 6.7 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 8 Cups [RecipeInstructions] Heat oil in large pan, add chopped peppers and saute for 2-3 minutes. Add onion and saute for another 1-2 minutes. Add garlic and saute for 1 minute. Add the veggie crumbles (frozen] and cook for another 3-5 minutes. Add the remaining ingredients and heat through.
[Name] Backpacking Curry [AuthorId] 384918 [AuthorName] jcrozier [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2019-10-18T14:49:00Z [Description] A nourishing dehydrated meal for pack trips. We think it is better than the meals you can buy, and it is probably cheaper and definitely easier on the environment than all that packaging. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "1", "14"] [RecipeIngredientParts] ["instant brown rice", "water", "bouillon", "spinach", "curry powder", "turmeric", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.1 [FatContent] 16.0 [SaturatedFatContent] 4.5 [CholesterolContent] 74.4 [SodiumContent] 178.8 [CarbohydrateContent] 26.3 [FiberContent] 4.0 [SugarContent] 1.0 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] 4 dehydrated meals [RecipeInstructions] Combine rice, water and Better than Bullion in a saucepan. Heat to a boil and then reduce heat to medium, cover and simmer for 10 minutes. Add spinach (drained], curry powder, dried onion, and turmeric and stir. Spread mixture in dehydrator and dry for 8 hours at 145 degrees. I split the meal into 4 portions and put one portion on each tray of the dehydrator, but that is not necessary. After 8 hours, check to see if the food is dry-your drying time may vary. Split the mix into 4 portions and put them in one quart ziploc freezer bags. Note that you need to use freezer bags, not storage bags. When you are in the wilderness, add 3.5 oz of chicken to each bag and add boiling water to an inch above the food and place in a cozy for 15-20 minutes. Rehydration time will vary depending on how cold it is and how well insulated your cozy is.
[Name] Creamy Wasabi Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-10-18T15:50:00Z [Description] Make and share this Creamy Wasabi Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1", "1 1/2 - 2"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "lemon peel", "lemon juice", "wasabi"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.6 [FatContent] 22.8 [SaturatedFatContent] 13.2 [CholesterolContent] 59.8 [SodiumContent] 95.4 [CarbohydrateContent] 8.8 [FiberContent] 1.7 [SugarContent] 4.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 1/2 Cup [RecipeInstructions] In a bowl, mix mayonnaise, sour cream, lemon peel, lemon juice, and wasabi to taste. Refrigerate leftovers.
[Name] Slow-Cooker Beef Brisket [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2019-10-18T15:50:00Z [Description] With bold ingredients, this is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy! VIDEO https://www.youtube.com/watch?v=FIs220i1SyY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/xDUzLTg1TPW3l45mRRuO_Slow-Cooker-Beef-Brisket-4_Fotor-1024x768.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "4", "1/2", "1/2", "4", "6", "2", "1/4", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["bell peppers", "red onion", "beef brisket", "sea salt", "black pepper", "olive oil", "garlic cloves", "chipotle chiles in adobo", "lime juice", "chili pepper", "ground cumin", "oregano", "brown sugar", "low sodium beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 881.0 [FatContent] 47.5 [SaturatedFatContent] 13.7 [CholesterolContent] 281.2 [SodiumContent] 657.5 [CarbohydrateContent] 13.7 [FiberContent] 2.2 [SugarContent] 6.8 [ProteinContent] 95.6 [RecipeServings] nan [RecipeYield] 4 lbs. [RecipeInstructions] Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside. In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside. In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed. Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.
[Name] Easy Grilled Tandoori-Style Chicken [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-10-18T15:51:00Z [Description] This chicken is fantastic! It tastes just like we get at the Indian restaurant and I am asked to bring it to barbeques all summer long. It can also be done in the oven on cold winter days. From Hungry Foodies Pharmacy. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1", "1", "1", "1", "2 1/2", "4", "1", "1"] [RecipeIngredientParts] ["chicken legs", "ground coriander", "ground cumin", "ground turmeric", "cayenne", "garam masala", "sweet paprika", "lemon juice", "minced garlic cloves", "fresh ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.6 [FatContent] 27.6 [SaturatedFatContent] 6.7 [CholesterolContent] 138.6 [SodiumContent] 716.6 [CarbohydrateContent] 3.9 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes]. Do not let burn! Let cool completely. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger. Cut deep slashes (to the bone] in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, squishing into the slashes. Cover and chill for at least six hours. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred] on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer] depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. You can also cook this in your oven. Preheat the oven to 550 degrees F. Line a baking sheet with foil. Place chicken onto baking sheet, and put into the oven. Bake for about 15 minutes. Turn on the broiler, and cook for an additional 2 to 3 minutes to char the chicken a little bit more. Let it rest for at least 5 minutes before serving. Serve with lemon wedges, and grilled sliced onions.
[Name] Shrimp Cakes With Lemon Aioli [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-10-18T21:48:00Z [Description] These Shrimp cakes are delicious. The recipe calls for frying them, but my DIL baked them in muffin tins and they were wonderful that way, too! From NatashasKitchen.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "2", "1/2", "1/8", "1/4", "2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["mozzarella cheese", "egg", "mayonnaise", "parsley", "sea salt", "black pepper", "all-purpose flour", "olive oil", "mayonnaise", "lemon zest", "lemon juice", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.8 [FatContent] 10.4 [SaturatedFatContent] 3.5 [CholesterolContent] 141.3 [SodiumContent] 753.7 [CarbohydrateContent] 5.8 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Shrimp Cakes: Pat shrimp dry with paper towels then dice into pea-sized pieces. Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop] and flatten out the tops of your fritters as you go so they are about 1/2\" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through. Alternatively, place them in muffin tins sprayed with cooking spray, and bake in preheated 350F oven for 20-30 minutes, checking for doneness after 20 minutes. Lemon Aioli Sauce: In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.
[Name] Jackie's Creamy White Chicken Chili [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-10-22T15:27:00Z [Description] My sister-in-law's yummy low fat recipe for chicken chili is wonderful in the fall and winter weather. I like to use chicken thigh instead of breast meat, but that's just personal preference. Cooked chicken from a rotisserie chicken will also work well. Any white beans will do - Jackie prefers navy beans. Canned green chilies may be replaced by 8 oz. of home-roasted Anaheim or Poblano chilies, chopped. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "2", "1", "1", "1", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breast", "onion", "garlic cloves", "white beans", "chicken broth", "green chilies", "salt", "ground cumin", "dry oregano", "bay leaf", "pepper", "cayenne", "sour cream", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.5 [FatContent] 29.2 [SaturatedFatContent] 11.9 [CholesterolContent] 111.7 [SodiumContent] 1099.3 [CarbohydrateContent] 59.6 [FiberContent] 11.9 [SugarContent] 7.1 [ProteinContent] 46.5 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] In a large saucepan, saute chicken, onion and garlic, in oil over medium-high heat. Add beans, chicken broth, chilies, and seasoning. Bring to a boil, reduce heat and simmer 30 minutes. Remove from heat, add sour cream and evaporated milk, stir well. Serve immediately.
[Name] Bechenel Meatball &amp; Potatos [AuthorId] 1802932805 [AuthorName] dreister1802932805 [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2019-10-22T15:28:00Z [Description] Make and share this Bechenel Meatball &amp; Potatos recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1", "1", "16", "1/2", "1/2", "5", "4", "4", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "ground beef", "parsley", "paprika", "mozzarella cheese", "salt", "pepper", "butter", "all-purpose flour", "milk", "salt", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.1 [FatContent] 49.7 [SaturatedFatContent] 26.5 [CholesterolContent] 185.2 [SodiumContent] 1690.3 [CarbohydrateContent] 33.6 [FiberContent] 2.9 [SugarContent] 2.5 [ProteinContent] 46.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bechamel sauce - in medium saucepan melt butter.  Add flour & stir until smooth.  Keep cooking until it turns a light golden color (6 or 7 minutes].  Warm the milk until it almost comes to a boil.  Add hot milk to butter & flour mixture one cup at a time continuously whisking until smooth.  Bring to a boil & cook 10 minutes stirring constantly.  Season with salt & nutmeg. Preheat oven to 400. mix together beef, onion,parsley & paprika.  Add a little salt & pepper. peel potatoes & boil until semi soft - about 7 minutes.  Remove & slice.  Arrange slices around bottom & sides of glass baking dish. make meatballs from beef mixture & place on top of potato slices.  Use remaining potato slices in between meatballs making compartments for each meatball. pour bechamel sauce into each compartment contain8ng meatball until full.  Top with thin layer of mozzarella cheese. bake for 15-20 minutes.
[Name] Sloopy Joes [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-10-22T15:28:00Z [Description] Make and share this Sloopy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "2", "1/4", "1", "1", "6"] [RecipeIngredientParts] ["ketchup", "water", "chili powder", "sugar", "dry mustard", "hamburger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.6 [FatContent] 10.8 [SaturatedFatContent] 3.8 [CholesterolContent] 50.7 [SodiumContent] 494.5 [CarbohydrateContent] 35.3 [FiberContent] 1.3 [SugarContent] 15.7 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Mix all ingredians well. add mix to hamburger. cook until hamburger is cooked. simmer until mixture reach desired tempature. serve on hamburger buns.
[Name] Janes Easy Beef Stew [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2019-10-22T15:28:00Z [Description] Make and share this Janes Easy Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["onion", "carrots", "potatoes", "salt", "sugar", "tapioca", "tomato juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.1 [FatContent] 10.6 [SaturatedFatContent] 4.5 [CholesterolContent] 145.2 [SodiumContent] 1571.0 [CarbohydrateContent] 48.1 [FiberContent] 6.4 [SugarContent] 11.5 [ProteinContent] 54.0 [RecipeServings] nan [RecipeYield] 1 Pot [RecipeInstructions] Layer in buttered pot in order listed. Cover tightly. Bake at 250 degrees for 4-5 hours.
[Name] Easy Vanilla Sugar [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2019-10-22T15:28:00Z [Description] Many items at the grocery or specialty stores are costly but when you make them at home they are a fraction of the cost like this Vanilla Sugar! VIDEO https://www.youtube.com/watch?v=2xbCqmUHq08 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/yngrC1yTR9KLYMLz9jyq_Vanilla-Sugar-7_Fotor-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] ["granulated sugar", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 774.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 200.0 [FiberContent] 0.0 [SugarContent] 199.6 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Split a vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Place sugar in an airtight container and add vanilla seeds to it. Completely immerse the vanilla bean in the sugar and close the container. Transfer to a cool, dark spot for a 10 to 14 days. Leave the bean in the sugar as you use it.
[Name] Peanut Butter and Blueberry Muffins [AuthorId] 2002529933 [AuthorName] Ashley R. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-10-22T15:29:00Z [Description] A healthy breakfast, easy breakfast to grab and go. Very easy to make in batches and freeze! I use a homemade peanut butter, but any natural nut butter will do. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1", "1/4", "1/2", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["whole wheat flour", "rolled oats", "baking powder", "baking soda", "cinnamon", "salt", "bananas", "peanut butter", "honey", "egg", "vanilla extract", "peanuts", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.7 [FatContent] 15.0 [SaturatedFatContent] 3.0 [CholesterolContent] 15.5 [SodiumContent] 435.9 [CarbohydrateContent] 31.8 [FiberContent] 4.6 [SugarContent] 14.4 [ProteinContent] 10.0 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 375°F (190°C]. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and mix until well combined. Fold frozen blueberries and chopped peanuts into the mixture. Line the muffin tin with liners and evenly pour mixture into the cups. Bake for 15 minutes.
[Name] Peanut Butter and Blueberry Muffins [AuthorId] 2002529933 [AuthorName] Ashley R. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-10-22T15:31:00Z [Description] Make and share this Peanut Butter and Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1/2", "1/4", "1/2", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "rolled oats", "baking powder", "baking soda", "cinnamon", "salt", "bananas", "peanut butter", "honey", "maple syrup", "egg", "vanilla extract", "frozen blueberries", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.5 [FatContent] 9.6 [SaturatedFatContent] 1.8 [CholesterolContent] 15.5 [SodiumContent] 386.6 [CarbohydrateContent] 29.7 [FiberContent] 4.0 [SugarContent] 13.4 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 375°F (190°C]. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and mix until well combined. Line the muffin tin with liners and evenly pour mixture into the cups. Fold frozen blueberries and chopped peanuts into the mixture. Bake for 15 minutes.
[Name] Homemade Spicy Red Cabbage [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT30H [TotalTime] PT31H [DatePublished] 2019-10-22T15:31:00Z [Description] Make and share this Homemade Spicy Red Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "1/4", "1/4", "1/4", "1/4", "2", "8", "1", "1/2", "1/4"] [RecipeIngredientParts] ["red cabbage", "canning salt", "whole cloves", "whole allspice", "peppercorn", "celery seed", "cinnamon sticks", "red wine vinegar", "light brown sugar", "mustard seeds", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.3 [FatContent] 7.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 5849.1 [CarbohydrateContent] 75.4 [FiberContent] 16.7 [SugarContent] 42.6 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 10 pints [RecipeInstructions] DAY ONE: In a large crock, glass or stainless steel bowl, layer cabbage and salt. Cover and let stand in a cool place for 24 hours. DAY TWO: Transfer cabbage to a colander placed over the sink and drain. Rinse with cool running water. Leave in colander for 1 hour to drain then place on trays lined with paper towels to dry, about 6 hours. Prepare canner, jars and lids. Tie cloves, allspice, peppercorns, celery seeds and cinnamon stick pieces in a square of cheesecloth, creating a spice bag. In a large stainless steel saucepan, combine vinegar, brown sugar, mustard seeds, mace (or nutmeg] and the spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid. Discard spice bag. TIP: Half a batch yields about 6 pints. Each pint takes about 1 cup of brine. You might need to make extra! Pack the cabbage into hot jars to within a generous 1/2\". Ladle hot pickling liquid into jars to cover the cabbage, leaving 1/2\" headspace. Remove air bubbles and adjust necessary, by adding more liquid. Wipe jar rims clean with a damp cloth. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. TIP: Pack firmly into jars, but not too firmly. The brine needs to penetrate to the bottom and into the center of the jar. Place jars in canner. Bring to a boil and process for 20 minutes. Adjust for elevation, if needed. Remove canner lid. Wait 5 minutes, then remove jars, cool, clean jars thoroughly, label, and store in a cool dark place.
[Name] Salmorejo (Spanish Gazpacho's Rich Cousin) [AuthorId] 2002454410 [AuthorName] Parrotlady24 [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2019-10-22T15:31:00Z [Description] Make and share this Salmorejo (Spanish Gazpacho's Rich Cousin) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/20/2/FfhyrKyYROGBxnw8YsZK_salmorejo.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Spanish", "European", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/3", "2", "1"] [RecipeIngredientParts] ["tomatoes", "garlic clove", "olive oil", "salt", "red wine vinegar", "heavy whipping cream", "serrano ham", "hard-boiled egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.7 [FatContent] 35.9 [SaturatedFatContent] 8.7 [CholesterolContent] 73.8 [SodiumContent] 611.0 [CarbohydrateContent] 5.4 [FiberContent] 1.4 [SugarContent] 3.1 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 2 quarts of water to a boil in a medium saucepan to blanch the tomatoes for peeling them. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30-45 seconds, in batches of three or four at a time. This makes removing the skin much easier. Peel the tomatoes and quarter them removing as many seeds as you can. Add them to a blender with the garlic, salt and pepper and blend until smooth on a high setting. Remove the center part of the top to the blender and very slowly while the puree is blending on a medium speed add the olive oil. The higher the quality of the oil the better the taste. The mixture will become less red and more orange as you add the oil. Add the wine vinegar and taste to see if you need more salt and pepper. Finally add the cream and blend well. Put the blender in the fridge and chill the soup for an hour. Serve it with a garnish of boiled egg and serano ham. Great for a cold soup lunch on a hot day!
[Name] Fall Harvest Oatmeal [AuthorId] 2002288254 [AuthorName] Julie R. [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2019-10-22T15:31:00Z [Description] Make and share this Fall Harvest Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["water", "oats", "pumpkin puree", "apple", "honey", "pumpkin pie spice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.0 [FatContent] 5.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 64.1 [FiberContent] 10.1 [SugarContent] 7.3 [ProteinContent] 13.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Follow directions on package of Old Fashion Oats Boil 2 minutes then add the 1/2 cup pumpkin puree and cook final l minute. Place Apple chunks in bowl, pour oatmeal mixture over top. Add pumpkin pie spice, cinnamon, and honey to taste. Enjoy.
[Name] Simple Roasted Sweet Potatoes [AuthorId] 959268 [AuthorName] Pizza the Hut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-10-22T15:31:00Z [Description] Make and share this Simple Roasted Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "olive oil", "butter", "brown sugar", "ground cinnamon", "ground nutmeg", "ground ginger", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.7 [FatContent] 5.2 [SaturatedFatContent] 2.2 [CholesterolContent] 7.6 [SodiumContent] 80.1 [CarbohydrateContent] 23.6 [FiberContent] 3.3 [SugarContent] 7.5 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roastin.
[Name] Instant Pot Bacon Lemon Brussels Sprouts [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-10-22T15:32:00Z [Description] These brussels sprouts are a cinch to make, thanks to the Instant Pot. They're packed with so much flavor because of the bacon and fresh lemon juice! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/94/HefvQLtHTOalP5pHJDWy_0S9A4900.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/94/fb57bpwARJm9PvEQWeVG_0S9A4915.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/94/G5mGTPqGQ8a5GUxSLrFx_0S9A4895.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Thanksgiving", "Pressure Cooker", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "6", "2", "4", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["Brussels sprouts", "water", "bacon", "shallots", "unsalted butter", "garlic cloves", "fresh lemon juice", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.9 [FatContent] 12.1 [SaturatedFatContent] 6.2 [CholesterolContent] 25.8 [SodiumContent] 295.8 [CarbohydrateContent] 12.2 [FiberContent] 4.0 [SugarContent] 2.7 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place a steamer basket inside of a 6-quart or larger Instant Pot. Pour in the water and then add the Brussels sprouts. Lock the lid and make sure the vent is set to seal. Cook on high pressure for 2 minutes. Once done, manually release the pressure until all the steam has been released and the lid has unlocked. If you allow the pressure to release naturally, the sprouts will become mushy.", "Carefully open the lid, remove the steamer basket with the sprouts and set aside. Drain the liquid from the inner bowl and return to the pressure cooker. Press the sauté function and add the bacon. Cook, stirring often, until the bacon has browned. Stir in the shallots and garlic and cook for 1 to 2 minutes, or until softened. Add the Brussels sprouts and sauté for a minute longer. Season the sprouts with lemon juice, salt and black pepper. Turn off the machine and serve immediately." ]
[Name] Instant Pot Cheesy Jalape&ntilde;o Corn Casserole [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2019-10-22T15:32:00Z [Description] This corn casserole is like a corn pudding meets corn souffl&eacute;. It's cheesy and slightly spicy, and makes for the perfect Thanksgiving side dish, especially since it's made in an Instant Pot. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/95/g8t0A87ATvy9qD9qP3bb_0S9A5144.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/95/zZ4v4CtySGWvmBT4GN2G_0S9A5141.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/95/PmmNtNNfTi6HDrtZHrqe_0S9A5128.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Thanksgiving", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "2", "1/2", "1/2", "1/4", "8 1/2", "2", "1 1/2"] [RecipeIngredientParts] ["egg", "butter", "sour cream", "frozen corn", "salt", "black pepper", "scallions", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.7 [FatContent] 32.3 [SaturatedFatContent] 17.7 [CholesterolContent] 102.3 [SodiumContent] 981.1 [CarbohydrateContent] 50.0 [FiberContent] 4.5 [SugarContent] 12.6 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, stir together all of the ingredients (except for the water] until well-combined. Pour into a greased 7-inch round soufflé dish or tall cake pan. Spray a piece of foil with cooking spray and cover the dish tightly with the foil, greased side down. Set a wire rack or trivet inside of the inner bowl of an 8-quart or larger Instant Pot. Pour in the water and then place the casserole dish inside on top of the rack. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 40 minutes. Allow to naturally release for 10 minutes before manually releasing any residual steam inside. Carefully unlock the lid and lift up the casserole dish. Remove the foil and serve the casserole immediately. Tip: If you want a golden brown top, you can place the casserole under the broiler until golden brown.
[Name] Instant Pot Cranberry Sauce [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2019-10-22T15:33:00Z [Description] The best and easiest cranberry sauce you'll make for Thanksgiving. Sure, opening a can is much easier, but this homemade version is absolutely tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/96/X6TsMURI6FtXwRbaMvFw_0S9A4981.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/96/XaNea9TXmU5w0KRugh4A_0S9A4975.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/96/A2B3arkSFaSsKbp4ZDKw_0S9A4989.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "Pressure Cooker", "< 30 Mins", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "2", "1/2", "1", "1/3", "1/2", "1", "1/4"] [RecipeIngredientParts] ["fresh cranberries", "oranges", "granulated sugar", "real maple syrup", "vanilla extract", "cinnamon stick", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 76.6 [CarbohydrateContent] 51.0 [FiberContent] 5.2 [SugarContent] 41.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] ["Rinse the cranberries and discard any mushy berries, then add to the bowl of a 6-quart or larger Instant Pot.", "Stir in the orange zest, orange juice, sugar, maple syrup, vanilla, cinnamon stick and salt until evenly combined. Lock the lid, set the vent to seal and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.", "Open the lid carefully and give it a stir. If the cranberry sauce isn’t thick enough, turn on the sauté function and cook, stirring constantly for 1 to 2 minutes until the sauce has thickened. Keep in mind that the sauce will continue to thicken as it cools. Transfer to a bowl and serve warm or at room temperature." ]
[Name] Instant Pot Creamy Mac &amp; Cheese [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-10-22T15:33:00Z [Description] You'll never want to make regular mac and cheese again. No more need to boil noodles and dirty a bunch of dishes because all you need is an Instant Pot! it's the creamiest mac and cheese you'll ever have! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/97/Fqr0kCxNTnS74GoWHGMP_0S9A5033.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/97/KS5gmQR7qACal0JJPcHg_0S9A5039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/97/l4JKRRqMRX2RHby7N6gS_0S9A5028.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/97/nTYuQgQ4ilbdnBj5x6cw_0S9A5021.jpg" ] [RecipeCategory] Cheese [Keywords] ["Thanksgiving", "Pressure Cooker", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1", "1", "1", "1", "1/2", "2", "2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["macaroni noodles", "water", "butter", "salt", "ground mustard", "garlic powder", "onion powder", "evaporated milk", "mozzarella cheese", "cream cheese", "black pepper", "chili powder", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 533.9 [FatContent] 27.8 [SaturatedFatContent] 16.6 [CholesterolContent] 85.4 [SodiumContent] 760.8 [CarbohydrateContent] 47.2 [FiberContent] 2.0 [SugarContent] 3.1 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the pasta, water, butter, salt, mustard, garlic powder and onion powder in a 6-quart Instant Pot. Lock on the lid and set to pressure cook on high for 5 minutes. Allow the pressure to naturally release for 10 minutes, then manually release any residual pressure. Carefully open the lid and turn on the sauté function. Stir in the evaporated milk, whole milk, cheddar, mozzarella, cream cheese, black pepper and chili powder until the cheese has melted and is creamy. Turn off the pressure cooker and serve warm. Tip: If you want a golden brown topping, you can transfer the mac and cheese to a casserole dish. Top with cheese and bread crumbs, then place under the broiler until golden brown.
[Name] Instant Pot Garlic Parmesan Mashed Potatoes [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-10-22T15:33:00Z [Description] Some of the best tasting mashed potatoes you'll ever make. Making them in an Instant Pot makes this recipe one of the easiest as well! Free up some of your stove space on Thanksgiving by making this recipe instead! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/98/PocxZF6eQSye2thMeFO3_0S9A4875.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/98/TOSdCrtMQruEdeGt3OUl_0S9A4871.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/98/wWkfzBSmTCuCiYcVaMkn_0S9A4880.jpg"] [RecipeCategory] Mashed Potatoes [Keywords] ["Vegetable", "Low Protein", "Thanksgiving", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "8", "4", "1 1/2", "2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["russet potatoes", "water", "unsalted butter", "garlic cloves", "half-and-half", "salt", "garlic powder", "black pepper", "parmesan cheese", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.8 [FatContent] 25.0 [SaturatedFatContent] 15.6 [CholesterolContent] 70.4 [SodiumContent] 950.1 [CarbohydrateContent] 57.0 [FiberContent] 6.8 [SugarContent] 2.6 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam. Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through. Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.
[Name] Instant Pot Green Bean Casserole [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-10-22T15:33:00Z [Description] Homemade green bean casserole without having to open a can of condensed soup! You'll never go back to the old way again! The best part is that the Instant Pot does all the work for you. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/99/uLHOoigIQiygWDSPFr5e_0S9A4944.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/99/4mZ4ipfmTLOLhAyl1Nre_0S9A4922.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/93/99/Bubm2SY4QiyCQCOJ3OUB_0S9A4917.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Thanksgiving", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1/2", "3", "2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "yellow onion", "mushroom", "garlic cloves", "fresh green beans", "chicken broth", "heavy cream", "cream cheese", "cornstarch", "salt", "black pepper", "crushed red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 210.9 [FatContent] 16.6 [SaturatedFatContent] 9.8 [CholesterolContent] 53.0 [SodiumContent] 352.1 [CarbohydrateContent] 12.9 [FiberContent] 3.1 [SugarContent] 5.0 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure. Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top. Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.
[Name] Instant Pot Mulled Wine [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2019-10-22T15:33:00Z [Description] A flavorful mulled wine recipe flavored with fresh apples, oranges and cranberries. It's the best holiday drink to get in the spirit. The best part is that the Instant Pot makes it easy to put together and keep warm! It's also great served over ice! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/00/4vJspeGvRCEiTIr8tuuM_0S9A5206.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/00/6SYD3hHTh6CGLoSL7iYM_0S9A5167.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/00/5H3vt0DETGKHAqGeVkb8_0S9A5171.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/00/wSxllxeQ7WTz1290pqXv_0S9A5189.jpg" ] [RecipeCategory] Beverages [Keywords] ["Thanksgiving", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "5", "4", "2", "1/2", "1/2", "2", "2", "2", "3", "1/2"] [RecipeIngredientParts] ["apple cider", "whole cloves", "cinnamon sticks", "berries", "black peppercorns", "dry red wine", "port wine", "apple brandy", "navel oranges", "apples", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 33.8 [CarbohydrateContent] 27.1 [FiberContent] 2.9 [SugarContent] 14.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add the apple cider, cloves, cinnamon, star anise, all-spice and peppercorns to the inner bowl of an 8-quart or larger Instant Pot. Lock the lid and make sure the valve is set to seal. Cook on high pressure for 3 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam inside.", "Carefully open the lid and strain out the spices with a small fine mesh sieve. Stir in the wine, port or brandy, orange slices, apple slices and cranberries. Set the pressure cooker to sauté on low, place the glass lid on and cook, stirring often, until warmed through and just barely simmering, about 15 minutes. You can serve immediately or set the warming button to keep warm until ready to serve." ]
[Name] Instant Pot Sweet Potato Casserole [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-10-22T15:33:00Z [Description] A great sweet potato casserole that you can make without all of the hassle of the original and without having to turn on your oven. It's like a side dish meets dessert! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/01/I3GWgcfqRP6f3ifjvzyg_0S9A4967.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/01/8WUPxqdNSF2SkH5tXZfj_0S9A4950.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/01/54XqHsa4SzGZboACZ8nt_0S9A4953.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/01/tfK4vkqWRrGFExTtj8nY_0S9A4962.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Thanksgiving", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "6", "1/3", "1/4", "1/4", "1", "1", "1", "1/2", "1/4", "1/4", "1", "1", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "water", "unsalted butter", "heavy cream", "light brown sugar", "real maple syrup", "vanilla extract", "egg", "ground cinnamon", "nutmeg", "ground ginger", "ground cloves", "pecans", "mini marshmallows", "light brown sugar", "unsalted butter", "ground cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.0 [FatContent] 34.4 [SaturatedFatContent] 14.3 [CholesterolContent] 89.8 [SodiumContent] 226.0 [CarbohydrateContent] 98.1 [FiberContent] 11.2 [SugarContent] 44.1 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cut the potatoes into large chunks and place them in a 6-quart or larger Instant Pot. Add the water and then lock the lid, making sure the pressure valve is set to seal. Cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes before manually removing the residual pressure.", "Meanwhile, to make the topping, in a bowl, combine the pecans, marshmallows, sugar, butter, cinnamon and salt; set aside.", "Carefully open the lid and mash with a potato masher until smooth. In a medium bow, whisk together the butter, heavy cream, maple syrup, vanilla, egg and spices. Pour into the potatoes and stir until combined. Press the sauté function on low and cook, stirring often, until bubbling, about 3 to 5 minutes. Turn off the machine and sprinkle the topping over the top of the potatoes. Serve immediately." ]
[Name] Instant Pot Turkey Breast With Gravy [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-10-22T15:33:00Z [Description] Don't want to spend hours cooking a big turkey for just a few people? Try this delicious and moist turkey recipe all done in an Instant Pot! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/02/ahvtJQ6R7qLJCjw6IQWA_0S9A5218.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/02/zFIQjoScS5ehiKaMGi3m_0S9A5232.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/02/5XsfpuMwR4S1i1IVacTP_0S9A5212.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Thanksgiving", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "1/4", "2", "3", "1", "2", "2", "1", "3", "3", "3", "3", "1", "1"] [RecipeIngredientParts] ["salt", "black pepper", "salt", "dried oregano", "dried thyme", "paprika", "turkey breast", "olive oil", "onion", "celery ribs", "carrots", "chicken", "fresh thyme", "fresh rosemary", "unsalted butter", "all-purpose flour", "Worcestershire sauce", "fresh parsley"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 1650.1 [FatContent] 82.7 [SaturatedFatContent] 24.3 [CholesterolContent] 612.6 [SodiumContent] 2362.3 [CarbohydrateContent] 13.4 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 200.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a small bowl, mix together the salt, pepper and spices until evenly combined. Pat the turkey breasts dry with paper towels. Sprinkle both sides of each turkey breast with the seasoning mix and massage it inches.", "Press the sauté function on a 6-quart or larger Instant Pot. Once hot, add the olive oil and brown the turkey breasts for about 3 to 4 minutes on each side, working with one at a time. Transfer the turkey onto a plate.", "Turn the machine off and add in the chicken or turkey stock, stirring with a wooden spoon to scrape up all the browned bits from the bottom. Carefully place the wire steaming trivet on the bottom of the pot. Cut the onions, celery and carrots into large pieces and place them on the rack in an even layer. Nestle in the browned turkey breasts into the Instant Pot, you might have to stand them up to make them fit. Place the thyme and rosemary sprigs on top and then lock on the lid. Set the valve to seal and then pressure cook on high for 45 minutes. Allow the pressure to naturally release until the lid unlocks. Do not rush the release or else the turkey will dry out.", "Carefully open the lid and transfer the turkey breasts onto a baking sheet, skin side up. If you want to crisp up the skin, you can place them under the broiler to brown them, but that’s optional. Cover loosely with foil to keep warm while you make the gravy.", "Remove the steaming trivet and then carefully strain the stock into a large bowl through a fine mesh sieve. Discard the onions, carrots and celery. Set the bowl back into the Instant Pot and wipe it clean with a paper towel. Press the sauté function on medium and then add the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Then whisk in the strained stock and cook until the gravy has thickened. Season with a pinch of salt and pepper and the Worcestershire sauce. To serve, slice the turkey and pour the gravy over the top. Garnish with parsley." ]
[Name] Instant Pot Sausage Stuffing [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT24M [PrepTime] PT5M [TotalTime] PT29M [DatePublished] 2019-10-22T15:33:00Z [Description] A flavorful stuffing that you can make either on the stove-top or entirely in your pressure cooker! You're going to love it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/03/Ra5qJY6TTliBFAJYJykn_0S9A5092.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/03/CUwB7iHTTU20l2QcJLiO_0S9A5067.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/03/xfzKyzlwRgWiiNc0wjUQ_0S9A5054.jpg"] [RecipeCategory] Thanksgiving [Keywords] ["Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "4", "2", "1", "1", "1", "1/2", "1 1/2", "20", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "Italian sausage", "yellow onion", "celery ribs", "garlic cloves", "fresh sage", "fresh thyme", "salt", "black pepper", "chicken", "water chestnuts", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 716.8 [FatContent] 31.7 [SaturatedFatContent] 13.0 [CholesterolContent] 64.4 [SodiumContent] 2656.8 [CarbohydrateContent] 80.7 [FiberContent] 4.3 [SugarContent] 10.2 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Set the sauté function to high on a 6-quart or larger Instant Pot and add the butter. Once melted, add the sausage and cook, breaking up with a wooden spoon, until browned, about 6 to 8 minutes. Stir in the onion, celery, garlic, sage, thyme, salt and pepper. Cook until the vegetables have softened. Turn off the machine and transfer to a large bowl.", "Add the chicken stock, stuffing mix and water chestnuts to the bowl and stir until combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down slightly. Spray a sheet of foil with cooking spray and then cover the stuffing tightly with the foil, greased side down.", "Clean out the bowl of the Instant Pot and then return it to the machine. Place the wire steaming trivet in the bowl and then add the water. Place the stuffing dish on the rack and the lock on the lid, making sure the valve is set to seal. Pressure cook on high for 12 minutes and then naturally release the pressure for 10 minutes before manually releasing any residual pressure inside.", "Carefully open the lid and lift out the casserole dish. Remove the foil and serve immediately.", "Tip: If you want to brown the top of the stuffing, you can place the dish under the broiler for about a minute to brown." ]
[Name] Instant Pot Apple Crisp [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-10-22T15:33:00Z [Description] Although you won't get that iconic crispy topping, this pressure cooker apple crisp is packed with so much flavor and really comes together in no-time at all! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/04/0ocjkmRxu8r1w00tIqvw_0S9A5153.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/04/TwUf7oqQRRu4F7M1hLUh_0S9A5161.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/04/a8kqnzuRrmuYEKvGNMNA_0S9A5146.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/04/fKeyWGYfS5eZ7jVBUzWY_0S9A5149.jpg" ] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Thanksgiving", "Pressure Cooker", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "3", "1", "1/4", "1", "3/4", "1", "1", "1/2", "1/2", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["apples", "fresh lemon juice", "ground cinnamon", "pumpkin pie spice", "apple pie spice", "granulated sugar", "vanilla extract", "cornstarch", "all-purpose flour", "brown sugar", "salt", "ground cinnamon", "old fashioned oats", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.1 [FatContent] 17.3 [SaturatedFatContent] 10.1 [CholesterolContent] 40.7 [SodiumContent] 207.3 [CarbohydrateContent] 101.3 [FiberContent] 10.4 [SugarContent] 60.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel the apples, core them and cut them into a large dice. In a large bowl, combine the diced apples, lemon juice, cinnamon, pumpkin or apple spice, sugar, vanilla, apple juice and cornstarch until evenly mixed. Pour into a 6-quart or larger Instant Pot.", "In the same bowl, make the topping. Combine the flour, brown sugar, salt, cinnamon and oats. Add the butter and rub with your fingers until coarse crumbs form. Pour over the apples in an even layer.", "Lock the lid and set the pressure valve to seal. Cook on high pressure for 1 minute. Quick release the pressure until all the steam has escaped and the lid unlocks. Carefully open the lid and serve the apple crisp with either whipped cream or ice cream." ]
[Name] Instant Pot Bread Pudding [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2019-10-22T15:33:00Z [Description] Making bread pudding an a pressure cooks makes a very moist pudding that is packed with so much flavor! The bourbon sauce for serving, of course, helps too! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/06/S41brs2QOijoOTaMZTOk_0S9A5114.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/06/kvpJZRSiRHibebJ0VAAH_0S9A5105.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/06/K8SbJRCYSeaaUjcBrphN_0S9A5095.jpg"] [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1/2", "2", "1/2", "2/3", "1/4", "3", "2", "1", "2", "1/2", "4", "6", "2/3", "1/3", "2", "1/2", "1/2"] [RecipeIngredientParts] ["raisins", "pecans", "half-and-half", "heavy cream", "granulated sugar", "light brown sugar", "eggs", "vanilla extract", "ground cinnamon", "salt", "unsalted butter", "unsalted butter", "light brown sugar", "heavy cream", "vanilla extract", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 932.8 [FatContent] 54.6 [SaturatedFatContent] 28.3 [CholesterolContent] 309.4 [SodiumContent] 719.2 [CarbohydrateContent] 98.8 [FiberContent] 3.1 [SugarContent] 63.8 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down. Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside. Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.
[Name] White Chocolate Cheesecake With Strawberry Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2019-10-22T15:34:00Z [Description] Make and share this White Chocolate Cheesecake With Strawberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "1/4", "1/3", "4", "1/2", "2", "1", "1", "4", "2", "8", "1/2", "2", "1/2", "1 1/2", "1 -3", NA] [RecipeIngredientParts] ["cinnamon graham crackers", "sugar", "butter", "cream cheese", "sugar", "sugar", "all-purpose flour", "vanilla extract", "eggs", "sugar", "cornstarch", "water", "fresh strawberries", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.7 [FatContent] 48.4 [SaturatedFatContent] 26.9 [CholesterolContent] 232.3 [SodiumContent] 443.9 [CarbohydrateContent] 56.2 [FiberContent] 0.8 [SugarContent] 48.0 [ProteinContent] 10.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 inches up the sides of a greased 10-inch springform pan. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
[Name] Ridiculously Delicious Doner Kebab [AuthorId] 2002507972 [AuthorName] Spinning Grillers [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2019-10-22T15:34:00Z [Description] Here is the Spinning Grillers ridiculously delicious and crispy homemade doner kebab recipe. Slice and serve on pita bread, chopped onion, tomatoes. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["ground lamb", "onion", "garlic", "dried marjoram", "ground rosemary", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2637.7 [FatContent] 213.6 [SaturatedFatContent] 92.9 [CholesterolContent] 663.4 [SodiumContent] 5196.2 [CarbohydrateContent] 16.9 [FiberContent] 4.4 [SugarContent] 4.8 [ProteinContent] 152.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.", "Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.", "Place the meat onto the rotisserie skewer by molding them into hamburger patty shape, then insert them into the skewer. Start by making smaller patties then increase their size as you move up the spit. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread, chopped onion, tomatoes." ]
[Name] Sweet &amp; Spicy Asian Grilling Sauce [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 2019-10-22T15:35:00Z [Description] KobeRoux.com brings you this tangy and sweet sauce is great for grilled shrimp, pork ribs, chicken, or any kind of grilled fish. Baste at the end so you don&rsquo;t burn the sauce as it has a high sugar content. Continue cooking over indirect heat once applied. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/09/NiyD2CpT7OsV9JndFfoi_IMG_20200704_200640_651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/09/mbkpqdyYSruhO6mgrzFA_20200710_203209.jpg"] [RecipeCategory] Asian [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9 1/2", "14 1/4", "2", "1 1/2", "6", "4", "1/3", "1", "2", "1", "1/4", "1", "1/4", "1", "1", "1/3", "1", "3", "1"] [RecipeIngredientParts] ["Heinz ketchup", "granulated sugar", "molasses", "fresh ginger", "Worcestershire sauce", "fish sauce", "dry basil", "Chinese five spice powder", "cayenne pepper", "hoisin sauce", "apple cider vinegar", "white vinegar", "Kikkoman soy sauce", "garlic powder", "coarse black pepper", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 836.8 [CarbohydrateContent] 20.7 [FiberContent] 2.1 [SugarContent] 16.0 [ProteinContent] 1.6 [RecipeServings] 100.0 [RecipeYield] 1 gallon [RecipeInstructions] Place all ingredients in a heavy stockpot and simmer for 50-minutes or until thickened. Remove from heat and bring to room temperature. Transfer to canning jars and seal according to manufacture instructions.
[Name] Mexican Cilantro Lime Chicken With Avocado Salsa [AuthorId] 2002494223 [AuthorName] Daniel [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2019-10-22T15:35:00Z [Description] Try this cilantro lime chicken taco bowl recipe for a healthy dish. You will love these fresh greens and veggies is to serve them taco style. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002494223/nb99DDwTRyg1yvwHwRre_1.jpg" [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1 1/2", "1", "1/2", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "fresh lime juice", "fresh cilantro", "garlic", "honey", "salt", "black beans", "salsa", "pico de gallo", "onion", "avocado", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.5 [FatContent] 12.7 [SaturatedFatContent] 2.2 [CholesterolContent] 145.3 [SodiumContent] 555.1 [CarbohydrateContent] 7.2 [FiberContent] 0.1 [SugarContent] 4.8 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine chicken pieces, Secolari Cilantro Olive Oil, garlic, lime juice, honey, salt and cilantro and stir until well combined. Allow chicken to marinate for at least 1 hour. Season a stove top griddle or skillet with a smidge of olive oil. Heat to medium-high heat and add chicken to hot pan, cooking on each side for 2-3 minutes, or until chicken is cooked all the way through. Transfer cooked chicken to a bowl and add your favorite toppings.
[Name] Ultimate Meat Lovers Pizza [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-10-22T15:35:00Z [Description] This pizza has a great selection of different meats along with fresh ingredients and spices, making this pie a carnivore's dream! VIDEO https://www.youtube.com/watch?v=W0lo5TnzspE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/AxGicoaSA4WPHHQfvnIQ_Meat-Lovers-Pizza-6_Fotor_Fotor-2nd-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1/2", "1", "1/2", "6", "1/2", "28", "1/2", "6", "28", "28", "12", "2", "2", "1", "2", "2"] [RecipeIngredientParts] ["hot Italian sausage", "lean ground beef", "black pepper", "garlic cloves", "cornmeal", "tomato paste", "barbecue sauce", "yellow mustard", "garlic sausage", "ham", "red onions", "cremini mushrooms", "cheddar cheese", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1612.6 [FatContent] 97.9 [SaturatedFatContent] 54.2 [CholesterolContent] 335.3 [SodiumContent] 4151.2 [CarbohydrateContent] 79.5 [FiberContent] 12.8 [SugarContent] 44.6 [ProteinContent] 108.2 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 500ºF. In a skillet on medium heat, cook Italian sausage; drain the fat. Return skillet on the burner and add ground beef; cook and season with black pepper and garlic. Drain ground beef and set aside. On 2 pizza crust, spread tomato paste and BBQ sauce, leaving about 1-inch from the edge. Squeeze out yellow mustard, covering the surface. Add smoked, meat, garlic sausage, ham, bacon, Italian sausage and ground beef. Place red onion and red pepper slices followed by mushrooms; season with Italian seasoning, Herbed de Provence, garlic salt and freshly ground black pepper. Sprinkle Cheddar and Pepper Jack cheese on top. Transfer pizza to preheated oven and bake for 16 minutes or until crust is golden brown and cheeses are melted. Let it sit 5 minutes before slicing.
[Name] Natalia's Spicy Tomato Sauce [AuthorId] 2121877 [AuthorName] SaladOlivie [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-10-22T19:17:00Z [Description] Inspired by the fall harvest of local tomatoes and sweet peepers pollinated by the spicy neighbors. This sauce will go with anything: eggs, grilled meats, vegetable fritters, millet or other grain or legume cakes. It cans well like a regular tomato sauce. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "For Large Groups", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2 -3", "1/2 - 1", "1/2 - 1", "1 -2", "1 -2", "3", "1/2", "1/2", "1/2 - 1", "2 -3"] [RecipeIngredientParts] ["tomatoes", "sweet pepper", "bell pepper", "onion", "sugar", "salt", "white vinegar", "red pepper flakes", "fresh parsley", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.4 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1051.0 [CarbohydrateContent] 4.5 [FiberContent] 1.2 [SugarContent] 3.0 [ProteinContent] 0.7 [RecipeServings] 20.0 [RecipeYield] 1 gallon [RecipeInstructions] ["1. Prepare a big dutch oven or pan (1-1.5 gallon], immersion blender or a food processor.", "2. Prepare approximately equal amount of peppers and tomatoes. Wash and chop the peppers and tomatoes. The pieces can be small or large because they will be cooked and then processed.", "3. Start with cooking the onion in 2-3 tbsp of olive or your favorite vegetable oil. On medium heat, about 10 min until the onion is soft and brownish color. It is ok to add some salt at this stage. Alternatively you can use caramelized onion. I always have a batch of frozen caramelized onions cooked in the dutch oven. I learned this from the Kitchn website.", "4. Add peppers and cook on high heat for about 10 min, stirring occasionally. The pepper should start cooking.", "5. Add chopped tomatoes and cook everything on a medium to low heat for 15 min or so, until the mass is soft and juicy. Stir occasionally.", "6. Use the immersion blender to puree the cooked vegetables.", "7. Add vinegar, sugar, and salt to taste. If necessary, add red pepper flakes.", "8. Add parsley, and cook for 3-5 min more.", "9. If canning, add the boiling sauce to the hot jars and cover with lids per the usual canning method." ]