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[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." ]
[Name] 3-Day Church Rolls [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-10-24T19:48:00Z [Description] I love making these rolls for church dinners. I make the dough up ahead of time, then the day of need - shape into desired rolls and let rise. Bake and enjoy. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/4", "2", "2", "1/2", "1/2", "1", "1", "5 - 5 1/2"] [RecipeIngredientParts] ["dry yeast", "warm water", "milk", "sugar", "egg", "salt", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.1 [FatContent] 3.7 [SaturatedFatContent] 1.5 [CholesterolContent] 9.8 [SodiumContent] 73.7 [CarbohydrateContent] 16.8 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 rolls [RecipeInstructions] Dissolve yeast in warm water. Let stand 5 minutes. Scald milk, remove from stove top or microwave and add lard and sugar. Stir to melt and dissolve until cooled to 105-115 degrees F. In large bow combine 2-1/2 cups flour, salt. Stir in egg. Add yeast and milk mixture. Mix until well blended (can use an electric mixer]. Stir in enough remaining flour to make a soft dough. Turn out on floured board and knead for 10 minutes. Place in well greased bowl and cover tightly. Refrigerate 8 hours or up to 3 days before shaping. When ready to use, shape dough into 1-1/2-inch balls. Place in well grease pans and cover with light cloth 1 hour or until double in bulk. Preheat oven to 375 degrees F. Bake for 20 minutes or until done. Brush with softened butter immediately from oven.
[Name] Country-Style Baby Lima Beans [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-10-24T19:48:00Z [Description] These are so easy and so good with so many entrees, especially fried chicken with mashed potatoes. I've been making these for a long time, and they are one of my favorite sides. I am asked to bring them to barbeques, too. Comfort food! And so easy using frozen baby limas. From SouthYourMouth.com. Check out her recipes, she is a genius and cooks like my Grama did. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/15/6zowLIAPQ7af2XwOHC24_Country-Style Baby Lima Beans_0033.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/15/CO5cJsNuSgfADs3aIXkg_Country-Style Baby Lima Beans_0013.JPG"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1/3", "1", "3 -4", "1/2"] [RecipeIngredientParts] ["bacon", "onion", "frozen baby lima bean", "chicken broth", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.8 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 4.5 [SodiumContent] 701.3 [CarbohydrateContent] 38.5 [FiberContent] 9.1 [SugarContent] 0.3 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon with onion until crisp in medium sauce pan with lid. Add beans and then broth to cover beans a little less than an inch. Cook over medium heat until just boiling, then reduce heat to low, cover, and simmer for 30 minutes. Add salt, then cook for another 30 minutes or until beans are very tender. Taste for salt and add more, if desired. (I add black pepper here, too.] Turn off heat, uncover pan, and let beans rest for 15 minutes before serving.
[Name] Sirloin Tip Fajitas [AuthorId] 1468267 [AuthorName] DayJahView [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-10-24T19:49:00Z [Description] Make and share this Sirloin Tip Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "8", "4", "1", "12", "2", "3", "1", "1", "1", "1", "4", "1", "4", "1"] [RecipeIngredientParts] ["beef steak", "flour", "spinach", "kale", "cilantro", "cheese", "bell peppers", "olive oil", "cumin", "chili powder", "curry", "avocado", "lemons", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1405.4 [FatContent] 50.6 [SaturatedFatContent] 17.4 [CholesterolContent] 54.5 [SodiumContent] 1926.0 [CarbohydrateContent] 202.1 [FiberContent] 21.9 [SugarContent] 10.8 [ProteinContent] 40.0 [RecipeServings] 4.0 [RecipeYield] 8 Fajitas [RecipeInstructions] Thinly slice pappers. 1. Marinade meat overnight in pineapple juice. 2. Thinly slice peppers into long strips. 3. Chop Spinach. 5. Heat oil and stir fry meat strips for one minute until medium rare. 6. Remove meat from pan. 7. Add peppers to pan with more oil if needed and toss until tender. 8. Add spices and one cup of water OR, preferably, add one one ounce package of prepared fajita sauce mix and once cup of water to a soft boil. Add meat to the pepper sauce and heat through. 9. Serve over soft tortilla shells with chopped spinach and cheese and drained tomatoes. 10 Roll each fajita and microwave if necessary. 11. Serve with additional toppings if desired such as avocado slices or black olives. 12. Squeeze Lemon juice over entire plate for the best experience.
[Name] Buttery Honey Beer Bread with Honey Butter [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-10-24T19:49:00Z [Description] I've been making this quick bread for a few years now, especially when my daughter is over, she's crazy about it! It's a little bit sweet and yeasty, and you can use any kind of beer you want, just make sure it's one you like to drink, because the taste will come through. I usually use an ale, but have used pumpkin beer and just plain beer from the fridge. This is best enjoyed the first day, but it is good toasted the next day. I don't always make the Honey Butter, but it's great on this beer bread! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "1", "4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "bread flour", "sugar", "baking powder", "fine sea salt", "honey", "beer", "unsalted butter", "unsalted butter", "honey", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 762.6 [FatContent] 35.5 [SaturatedFatContent] 22.0 [CholesterolContent] 91.5 [SodiumContent] 1010.0 [CarbohydrateContent] 96.0 [FiberContent] 2.6 [SugarContent] 20.7 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 1 9x5" Loaf [RecipeInstructions] FOR THE BEER BREAD: Preheat the oven to 350ºF. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside. In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan, then drizzle the melted butter over the top of the batter. Transfer the pan to the oven and place a rimmed baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, or until a cake tester inserted in the middle comes out clean and the top of the loaf is golden brown. Remove from the oven and set the pan on a wire rack to cool for at least 15 to 20 minutes. FOR THE HONEY BUTTER: Add the butter, honey and salt to a small bowl and mix until well combined. Taste and adjust the honey / salt as desired. Serve slathered on a piece of warm beer bread!
[Name] Strawberry Rosé Sangria [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2019-10-24T19:49:00Z [Description] I tried this recipe out for our 4th of July party in 2017 and have been bringing it every year since. It is amazing! I recommend using the ginger ale-lemonade mixture if you can find it, but plain ginger ale is delicious, too. Besides being tasty, it's easy and pretty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/18/8jIsqKgQQ2pvKAKbeLKu_Strawberry Rose Sangria.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/539418/nfPldYTTSigjud0RhCFA_IMG-1699 (2].JPEG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/18/WM98OMy4RLqpCtuUOI7A_IMG-1690 (3].JPEG"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "5", "20"] [RecipeIngredientParts] ["rose wine", "ginger ale", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 49.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.8 [CarbohydrateContent] 12.5 [FiberContent] 0.5 [SugarContent] 11.8 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Refrigerate for at least 2 hours or up to 6. Just before serving, add ginger ale, the rest of strawberries and gently stir. Serve over ice with strawberry garnish.
[Name] French Almond Cookie Cake With Apricot Cream Cheese Glaze [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-10-24T19:50:00Z [Description] This little French cake, (kind of like a giant cookie bar), takes hardly any time at all and is rich and wonderful to serve at tea, brunch, or anytime you want to feel pampered, or need a unique and fancy dessert on the table fast. Originally from AverieCooks. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/19/zboAZJTlQTS5cdwloqgy_IMG-9767 (2].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539419/DI3xMib6RJKweDWdxjmW_IMG-9771 (2].jpg"] [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1/4", "2", "1", "1 1/2", "1/2", "3/4 - 1", "1/4", "1"] [RecipeIngredientParts] ["unsalted butter", "eggs", "granulated sugar", "light brown sugar", "vanilla extract", "all-purpose flour", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 404.4 [FatContent] 16.9 [SaturatedFatContent] 10.2 [CholesterolContent] 80.2 [SodiumContent] 45.0 [CarbohydrateContent] 57.2 [FiberContent] 0.8 [SugarContent] 37.9 [ProteinContent] 3.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cake – Preheat oven to 350&deg;F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside. In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don’t scramble the egg. Add all remaining cake ingredients (except flour] and whisk until smooth. Stir in the flour until just combined; don’t overmix. Turn batter out into prepared pan. Top with optional slivered almonds. Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze. Apricot Cream Cheese Glaze – Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled], slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
[Name] Instant Pot Paleo & Keto Carnitas [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-10-24T19:51:00Z [Description] I searched for awhile to find a recipe that didn't have added sugar, and this one is terrific. Good thing I doubled it because it didn't last. Recipe posted as listed. Courtesy of gnom-gnom.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1", "2", "3", "1", "1", "1/2", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "water", "orange", "limes", "onion", "kosher salt", "minced garlic cloves", "paprika", "dried parsley", "black pepper", "ground cumin", "tortillas", "romaine lettuce", "fresh cilantro", "lime wedge", "onion", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.4 [FatContent] 29.7 [SaturatedFatContent] 9.8 [CholesterolContent] 107.3 [SodiumContent] 877.1 [CarbohydrateContent] 7.7 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pat meat dry and cut into large cubes. Season lightly with salt and freshly ground black pepper and set aside. Set instant pot to Saute and heat olive oil. Add meat (working in batches if needed], and sear for 3 to 5 minutes on each side until browned. Press cancel to turn off heat. Add in remaining ingredients, squeezing orange into the mix before adding it inches Yes, you want the whole orange in the mix. Toss to combine. Lock lid in place, close pressure valve and press Meat. Adjust cooking time for 30 minutes and cook. Allow pressure to release naturally (roughly 20 minutes]. Remove lid and shred meat with two forks (in the instant or a tray]. For crispy carnitas: Turn on the oven broiler while carnitas are cooking. Once meat is shredded, transfer to a baking tray along with some of the juice and broil for 3 to 6 minutes until the edges begin to brown and crisp. Serve right away with desired toppings.
[Name] Noodle Pad Thai [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-10-24T19:53:00Z [Description] With a beautiful mix of ingredients, this flavorful Asian recipe will tantalize your taste buds! You can enjoy this meal in less than 20 minutes. VIDEO https://www.youtube.com/watch?v=zMlRT8zOrKs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MjLVmBKrQeaqzLNuneYa_Pad-Thai-4_Fotor-1024x768.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "8", "8", "4", "1", "2", "15", "2", "1", "2", "2", "1 1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["fish sauce", "lime juice", "low sodium soy sauce", "water", "canola oil", "chicken breast", "green onions", "garlic cloves", "ginger", "eggs", "sambal oelek", "bean sprouts", "roasted peanuts", "chives", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1109.3 [FatContent] 55.0 [SaturatedFatContent] 7.9 [CholesterolContent] 289.1 [SodiumContent] 2347.4 [CarbohydrateContent] 112.3 [FiberContent] 6.5 [SugarContent] 6.1 [ProteinContent] 42.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.", "In a large bowl, soak rice noodles according to the package’s instructions.", "In a wok or deep skillet over medium-high heat, add 2 tablespoons oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.", "Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.", "Return skillet on the burner, reduce heat to medium and add the remaining 2 tablespoons oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.", "When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tablespoons roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings." ]
[Name] Thanksgiving Carrot Souffle [AuthorId] 2001361408 [AuthorName] Mike and Ashley [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2019-10-24T19:54:00Z [Description] Make and share this Thanksgiving Carrot Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "8", "1 1/4", "9", "1", "1", "1 1/2", "3/4", "6", "9", "3/4", "1"] [RecipeIngredientParts] ["carrots", "eggs", "sugar", "flour", "baking powder", "vanilla", "butter", "butter", "brown sugar", "pecans", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 811.0 [FatContent] 55.8 [SaturatedFatContent] 29.6 [CholesterolContent] 300.4 [SodiumContent] 709.5 [CarbohydrateContent] 71.9 [FiberContent] 6.0 [SugarContent] 55.2 [ProteinContent] 10.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] blend together and put into lightly greased casserole dish. bake at 350 for 45 minutes.
[Name] Chili's Salsa - My Variation [AuthorId] 38810 [AuthorName] PickyEater [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2019-10-25T20:22:00Z [Description] This is my variation of JustaQT's Chili's Salsa (59635). I shamelessly stole the recipe and made some changes based upon the reviews. Needs to chill for at least 3 hours to allow the flavors to blend. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1/2", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["whole tomatoes", "yellow onion", "garlic", "lime", "dried cilantro", "salt", "cumin", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 37.6 [CarbohydrateContent] 1.7 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] 32.0 [RecipeYield] 4 cups [RecipeInstructions] Place jalapeno and onions in food processor and process for just a few seconds. Add both cans of tomatoes and remaining ingredients. Process all the ingredients until well blended, but do not puree. Store in a covered container and chill.
[Name] Mushroom and Three-Cheese Lasagne [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2019-10-25T20:52:00Z [Description] Make and share this Mushroom and Three-Cheese Lasagne 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/53/94/26/KDlGcn2iQamIHBpb42mW_EC_Mushroom cheese lasagna.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["40", "2", "400", "1/4", "1/4", "100", "2", "1/3", "250", "1/4", "6", "250", "60", "6"] [RecipeIngredientParts] ["butter", "olive oil", "mushrooms", "sea salt", "pepper", "pancetta", "shallots", "red wine", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "dried marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.5 [FatContent] 46.1 [SaturatedFatContent] 25.0 [CholesterolContent] 132.4 [SodiumContent] 901.5 [CarbohydrateContent] 9.4 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon (10 g] butter and 1 tablespoon olive oil in a large skillet. Add half of mushrooms, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, until browned and starting to crisp. Transfer to a medium bowl. Repeat with 1 tablespoon (10 g] butter and 1 tablespoon olive oil, and remaining mushrooms. Sauté pancetta in the same skillet for 4-5 minutes over medium-high flame until golden-brown and crispy. Remove to a paper towel to absorb excess fat. Return all mushrooms to the skillet and add shallots, wine, and remaining butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to the bowl. In a small bowl mix and combine ricotta, sour cream, salt and pepper until smooth. Spread a thin layer of ricotta mixture in a small baking dish (lasagna sheet dimensions] and top with a lasagna sheet. Spread a large spoonful of ricotta mixture over lasagna, scatter some mushrooms and pancetta crumbs over, then a few pieces of mozzarella. Top evenly with some Parmesan and 1 teaspoon marjoram leaves. Repeat layering process (starting with noodles and ending with marjoram] 5 more times; finish with the last of the Parmesan. Cover lasagna with foil and bake in the oven at 220°C for 20–30 minutes. Remove foil and continue baking until golden brown, 10–15 minutes. Before serving, allow to cool for 5 minutes.
[Name] Sour Cream Homemade Buttermilk [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2019-10-25T20:52:00Z [Description] Saw this on I'm a baker site and think while not so common as the vinegar method, makes for a tart and creamy buttermilk. The cook time is waiting period and serving size is certainly a guess depending on how you use it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/21/6/nNdb5dquTgOQ4skp8v6x_Buttermilk%20w%20sourcream.JPG" [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2"] [RecipeIngredientParts] "sour cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 18.0 [SodiumContent] 36.1 [CarbohydrateContent] 2.3 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Bring milk to room temperture. Whisk the ingredients together until smooth and creamy. Let sit for at least 10 minutes, up to 2 hours.
[Name] Slow Cooker Ham and Bean Soup [AuthorId] 550557 [AuthorName] Karen R. [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2019-10-25T20:53:00Z [Description] Easy and delicious. I use a 16 bean variety for this dish but any type of dry beans could be used based on personal preference. Chicken stock can be used instead of ham stock. Cooking time varies depending on the slow cooker. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["carrots", "onion", "salt", "tomato paste", "diced tomatoes", "cooked ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.1 [FatContent] 6.1 [SaturatedFatContent] 2.1 [CholesterolContent] 24.9 [SodiumContent] 254.0 [CarbohydrateContent] 4.6 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Combine all ingredients except meat and canned tomatoes in 5 to 6 quart slow cooker, cover. Cook on low heat about 8 hours. Stir in meat and tomatoes. Cook 15 minutes more until heated through. Season with pepper to taste.
[Name] Classic Mushroom Risotto [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-10-29T15:38:00Z [Description] This mushroom risotto recipe is deliciously easy. With the technique showed in the video, this is the perfect meal to enjoy anytime! VIDEO https://www.youtube.com/watch?v=8RGVa8ctynU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/xOrZObuJTgisq6wlH3nS_Mushroom-Risotto-2_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1/2", "5", "1/4", "1/2"] [RecipeIngredientParts] ["dried funghi porcini", "mushroom", "butter", "extra virgin olive oil", "sea salt", "black pepper", "shallot", "arborio rice", "marsala wine", "low sodium beef broth", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1180.3 [FatContent] 35.0 [SaturatedFatContent] 18.0 [CholesterolContent] 72.0 [SodiumContent] 1589.7 [CarbohydrateContent] 141.9 [FiberContent] 6.7 [SugarContent] 7.0 [ProteinContent] 23.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes. Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
[Name] Classic Mushroom Risotto [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-10-29T15:38:00Z [Description] This mushroom risotto recipe is deliciously easy. With the technique showed in the video, this is the perfect meal to enjoy anytime! VIDEO https://www.youtube.com/watch?v=8RGVa8ctynU [Images] character(0) [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1/2", "5", "1/4", "1/2"] [RecipeIngredientParts] ["dried funghi porcini", "mushroom", "butter", "extra virgin olive oil", "sea salt", "black pepper", "shallot", "arborio rice", "marsala wine", "low sodium beef broth", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1180.3 [FatContent] 35.0 [SaturatedFatContent] 18.0 [CholesterolContent] 72.0 [SodiumContent] 1589.7 [CarbohydrateContent] 141.9 [FiberContent] 6.7 [SugarContent] 7.0 [ProteinContent] 23.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes. Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
[Name] Classic Marble Bundt Cake [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2019-10-29T15:39:00Z [Description] Make and share this Classic Marble Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "2 1/2", "4", "1/2", "1 1/2", "1", "1/2", "2 3/4", "3/4", "2/3", "1/4", "1/2", "2/3", "3", "1/3", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "vanilla extract", "eggs", "sour cream", "baking powder", "kosher salt", "baking soda", "all-purpose flour", "milk", "butter", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.7 [FatContent] 31.1 [SaturatedFatContent] 18.6 [CholesterolContent] 131.1 [SodiumContent] 539.4 [CarbohydrateContent] 96.7 [FiberContent] 2.8 [SugarContent] 68.5 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Preheat oven to 325°F. Coat a 10 cup bundt pan with baking spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy. Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the chocolate chips. Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine. Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for at least 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely. For the frosting combine the butter and cocoa powder. Alternately add powdered sugar and milk, using a mixer mix until reaching spreading consistency. Add small amounts of extra milk if needed. Stir in in the vanilla. It makes about 2 cups. Spread the frosting on the cake. Notes: Store in an airtight container at room temperature.
[Name] Classic Pulled Pork Chili [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-10-29T15:39:00Z [Description] Make and share this Classic Pulled Pork Chili 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/53/94/32/NPbyoTcSmqNsHpnHYEXo_984339E3-05B1-4ED2-9ABC-514C4593A29E.jpeg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Kid Friendly", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "2", "1", "2", "2", "1", "1", "1/4", "1/4", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["pork", "pinto beans", "tomato paste", "chili powder", "cayenne powder", "crushed red pepper flakes", "bay leaves", "cornstarch", "red wine vinegar", "garlic cloves", "olive oil", "cilantro", "onion", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.3 [FatContent] 13.8 [SaturatedFatContent] 4.4 [CholesterolContent] 16.9 [SodiumContent] 671.7 [CarbohydrateContent] 24.4 [FiberContent] 2.4 [SugarContent] 13.4 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] 2 Quarts [RecipeInstructions] Put a Instant Pot on saúte. Add oil and garlic. add  chili powder. add cayenne powder. add crushed red pepper. add pork. Add beans. add tomato paste. add chicken stock. add bay leaves. in measuring cup add corn starch and vinegars stir add to pot. add syrup. pressure cook 45 minutes. serve with chopped cilantro, onion and grated cheese.
[Name] Classic Seafood Chowder [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-10-29T15:40:00Z [Description] Make and share this Classic Seafood Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1", "5", "1", "2", "1/2", "1", "1/4", "8 -10", "12", "8", "6 -8", "3/4", "3/4", "2", "1"] [RecipeIngredientParts] ["bacon", "onion", "celery", "carrot", "garlic", "russet potato", "water", "white wine", "dried thyme", "shrimp", "scallops", "canned clams", "corn kernel", "potato", "heavy cream", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 32.4 [SaturatedFatContent] 19.1 [CholesterolContent] 191.9 [SodiumContent] 566.5 [CarbohydrateContent] 32.8 [FiberContent] 3.8 [SugarContent] 2.4 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray a soup pot (3 quart size] with non-stick spray. Over medium heat cook bacon umtil done to your liking. Remove bacon to plate and reserve,. In the bacon fat, saute the onions, celery, and carrots for 3 minutes. Add garlic and other seasonings and saute for another minute. Add potatoes (peeled or not peeled] and stir to coat with bacon fat, and cook another 3 or 4 minutes. Add water and the 2 soup bases and stir well to dissolve. Raise heat and bring to a low boil. Reduce heat to a simmer and cook 6 or 7 minutes, till potatoes are just tender. Add the potato pearls, more or less than what's called for, to thicken the broth. Then add the wine, the cream, the fish, all the seafood, and the corn. Cook gently, stirring occasionally, till seafood is just done, 4 or 5 minutes. - don't over cook! Ladle into bowls and garnish with the reserved bacon and the fresh parsley. Serve with Cheddar biscuits.
[Name] Country Style Pork Rib Ragu [AuthorId] 1800377334 [AuthorName] amrench [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2019-10-29T15:50:00Z [Description] Time intensive ragu but very tasty and worth it. I had country style pork ribs on hand so decided to try them in a ragu (normally it&rsquo;s beef) and it worked.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/34/CX3ClGnCTBm5qL6Zwm5a_5475F866-3C0E-4668-B821-7719FF400EAB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/34/9I9X9QnVSA24QnLjTYea_EDCA06D4-2D5E-43E8-B62B-29027A294A2E.jpg"] [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "3", "4", "2", "4", "2", "28", "2", "2", "4", "2", NA, NA, NA, "16"] [RecipeIngredientParts] ["country-style pork ribs", "yellow onion", "carrots", "celery ribs", "dry red wine", "garlic cloves", "rosemary sprigs", "whole canned tomatoes", "beef broth", "bay leaves", "Italian parsley", "pecorino romano cheese", "salt", "honey", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1032.9 [FatContent] 44.2 [SaturatedFatContent] 8.7 [CholesterolContent] 288.0 [SodiumContent] 747.2 [CarbohydrateContent] 69.1 [FiberContent] 5.8 [SugarContent] 8.4 [ProteinContent] 72.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Salt and pepper both sides of the country style pork ribs.", "Heat a large braising pan over high heat until it’s hot and then add in the clarified butter.", "Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.", "Do not clean out the pot. The baked-on stuff on the bottom of the pot is called a \"fond. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.", "Time to deglaze the pan (deglazing means to loosen up the fond and dissolve it into the sauce]. Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.", "Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.", "This will give you a lot of liquid in your sauce. Time to reduce. Cook at high heat until the sauce has reduced by about one third. NOTE: You may want to reduce after you cook the meat. I prefer to keep the meat out of the liquid a little bit so I reduce by one third before putting the meat back in to braise.", "Add meat that was set aside earlier back into the dish.", "Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours. Test the meat and if it tears apart easily, then you your dish is ready to remove from the heat.", "NOTE: While braising, use a spoon and scoop out the fat that starts to gather on the top of the liquid. Leaving it in the dish will cause a bad mouth-feel and also not sit well while digesting.", "Remove the meat from the pan and remove the bones and any hard cartilage parts (careful! The meat is hot!]. Shred the meat with two forks and add back into the dish.", "Salt and pepper your dish to taste.", "Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey (or sugar of choice] and taste, add more if needed.", "At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.", "Once egg noodles are done cooking, drain.", "Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese." ]
[Name] Country Style Pork Rib Ragu [AuthorId] 1800377334 [AuthorName] amrench [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2019-10-29T15:50:00Z [Description] Time intensive ragu but very tasty and worth it. I had country style pork ribs on hand so decided to try them in a ragu (normally it&rsquo;s beef) and it worked.&nbsp; [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "3", "4", "2", "4", "2", "28", "2", "2", "4", "2", NA, NA, NA, "16"] [RecipeIngredientParts] ["country-style pork ribs", "yellow onion", "carrots", "celery ribs", "dry red wine", "garlic cloves", "rosemary sprigs", "whole canned tomatoes", "beef broth", "bay leaves", "Italian parsley", "pecorino romano cheese", "salt", "honey", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1026.8 [FatContent] 43.6 [SaturatedFatContent] 10.7 [CholesterolContent] 298.2 [SodiumContent] 747.7 [CarbohydrateContent] 69.1 [FiberContent] 5.8 [SugarContent] 8.4 [ProteinContent] 72.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper both sides of the country style pork ribs. Heat a large braising pan over high heat until it’s hot and then add in the clarified butter. Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded. Do not clean out the pot. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally. Time to deglaze the pan. Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes. Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir. This will give you a lot of liquid in your sauce. Time to reduce. Cook at medium-low heat until the sauce has reduced by about one third. Add back in the meat that was set aside earlier. Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours. This step is optional but I prefer to do it. Although this adds a considerable amount of time to the recipe. Allow the dish to cool and put in the fridge. Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble. Remove the meat from the pan and remove the bones and any hard cartilage parts. Shred the meat with two forks and add back into the dish. Now is the time to salt and pepper your dish to taste. Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed. If you don't like honey, plain sugar would also help to remove the acidity. At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles. Once egg noodles are done cooking, drain. Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.
[Name] Wafer Layers [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-10-29T15:53:00Z [Description] This recipe is for the wafer layers you used to be able to buy in the 50s-60s-70s and now are very hard to find in the US. They are used in refrigerator cakes and tortes. They are also called Karlsbader Oblaten. This recipe comes from Sister Malacky's Pastry cookbook. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.3 [FatContent] 25.1 [SaturatedFatContent] 15.2 [CholesterolContent] 108.3 [SodiumContent] 461.3 [CarbohydrateContent] 73.5 [FiberContent] 1.7 [SugarContent] 25.6 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] 7 wafers layers [RecipeInstructions] ["Beat the butter until light yellow and fluffy. Gradually add in the sugar until light and creamy. Stir in eggs and extract.", "Sift together flour, baking powder and salt. Now add in 1/3 the dry to butter mixture & stir. Next add in half the milk and stir. Repeat dry 1/3 and mix, add remaining milk, mix & finish with last 1/3 dry and mix. Refrigerate until firm. Dough should not be too stiff, but it should be firm enough to handle easily.", "Have all your 8\" round cake pans out. Best if you have at-least 2. Turn pans upside down, but do not grease.", "Heat oven to 350 deg.", "Divide chilled dough into 7 equal parts and roll out each on a lightly floured surface. Roll very thin and fit on top of upside down cake pans. Trim edges and bake in oven for 20 minutes or until edges turn a delicate brown.", "Remove from oven and gently slide onto wired rack until cool. The baked layers should not be more then 1/4\" thick. Store in cool dry place until used.", "If you want different flavors, exchanged the vanilla extract, almond extract or 1/2 teaspoons very fine lemon zest. For chocolate you could take out some of the flour for baking coco powder, but you would half to experiment." ]
[Name] Dulce De Leche Turtles [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2019-10-29T15:53:00Z [Description] For Halloween, surprise everyone with these treats! This is a nice change from the original. VIDEO https://www.youtube.com/watch?v=5oTZBboXa1A [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/pAePHSabSIujC9a9tJFp_Turtles-4_Fotor-1024x768.jpg" [RecipeCategory] Halloween [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "200", "12"] [RecipeIngredientParts] ["sweetened condensed milk", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.7 [FatContent] 16.2 [SaturatedFatContent] 4.3 [CholesterolContent] 3.4 [SodiumContent] 14.7 [CarbohydrateContent] 10.1 [FiberContent] 2.9 [SugarContent] 6.1 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 40 turtles [RecipeInstructions] Place can of sweetened condensed milk sideways in a pot of boiling water; simmer for 2 1/2 hours. Add more water to make sure the can is covered at all times. Carefully remove from the water and let it cool completely, about 1 hour. On a baking sheet lined with a silicone mat, place pecan halves in a flower shape. Add a small dollop of dulce de leche in the center where all the pecan halves are joined. Place a pecan half on top. When they are all done, transfer to the refrigerator. In a pot with an inch of water at the bottom, place a bowl on top (bain-marie aka double boiler]. Set the heat to medium-low and add chocolate; stir often until chocolate is all melted about 5 to 10 minutes. Remove from the heat and immediately coat turtles with it, about 1 to 1 ½ teaspoons per turtle. When done coating, transfer to the refrigerator for 1 hour before serving. Makes 40 turtles.
[Name] Veggie-Packed Chicken Salad [AuthorId] 2002535891 [AuthorName] magalyrios0319 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-10-29T15:53:00Z [Description] Make and share this Veggie-Packed Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "3", "1", "30"] [RecipeIngredientParts] ["chicken breasts", "mayonnaise", "carrot", "peas", "celery", "corn", "lime", "strawberries", "kiwi", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.1 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 30.9 [SodiumContent] 45.8 [CarbohydrateContent] 10.3 [FiberContent] 2.4 [SugarContent] 4.2 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] 6 people [RecipeInstructions] 1.Preheat oven to 350,once preheated place whole wheat corn tortilla to crisp 15-20. 1.In a large boiling pot boil your chicken until it reaches 165 degrees fahrenheit 2.Once the chicken is cooked remove it from pot and place it in a plate until it cools 3.Start chopping all your vegetables in a diced cut.(celery and and carrots]. 4.Once chicken is cool start shredding your chicken and place it into a mixing bowl. 5,Add chopped vegetables and remaining vegetables (corn and peas] to the mixing bowl. 6.Then add half a cup of low fat mayonnaise and one lime then mix. To your whole wheat corn tortilla top it with your chicken salad.
[Name] Keto Oatmeal Cookie Fat Bombs [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2019-10-29T21:11:00Z [Description] The ketogenic diet requires high-fat, moderate protein and calories. Believe it or not, it is sometimes hard to get in enough fat! Hence, these fat bombs, which can be enjoyed as a dessert after your meal if it wasn't fatty enough. I use a Wilton's 24 piece silicone candy mold to make these fat bombs. Recipe from Keto Connect. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "1/2", "1 1/2", "1/2", "1 1/2", "45"] [RecipeIngredientParts] ["butter", "coconut oil", "pecans", "ground cinnamon", "salt", "vanilla extract", "liquid stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.4 [FatContent] 9.9 [SaturatedFatContent] 5.0 [CholesterolContent] 7.6 [SodiumContent] 73.9 [CarbohydrateContent] 1.3 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] 24 fat bombs [RecipeInstructions] In a medium sized microwavable mixing bowl or measuring cup (4 cups is best] with a pouring spout, melt the butter and coconut oil in 30 second intervals until liquefied. Add the remaining ingredients and stir until combined. Place silicone mold on a cookie sheet so that you can transport it without spilling (important tip!]. Carefully pour and fill the cavities of the mold. This recipe fills a Wilton's 24 piece candy mold (they are dark brown, chocolate colored] so each cavity is almost full. Refrigerate for 2 hours or until firm. Unmold and enjoy! Store in refrigerator.
[Name] Kettle Beef [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2019-10-29T21:13:00Z [Description] Upon moving to SEMO I discovered a wonderful dish that is served at almost every potluck, church dinner, organized meeting there is. Finding someone to share their recipe is like pulling a horses' tooth. I was able to piece together this recipe and it worked out very well! I am not shy or stingy, I'll share my recipes! Enjoy! *Note - if you can locate LOW SODIUM mixes use them. I find the regular mixes are just too salty for our taste and health. [Images] character(0) [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "10", "1", "1"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 276.5 [FatContent] 10.0 [SaturatedFatContent] 3.7 [CholesterolContent] 96.9 [SodiumContent] 1411.9 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 34.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Quickly saute the meat in skillet sprayed with non-stick cooking spray for 2-3 minutes on each side or until starting to get a fond. Dump meat into crock pot and turn on high. In large bowl combine remaining ingredients together. Pour into skillet and stir with scraper to loosen any meat bits left in skillet. Pour the mixture over the meat in the crockpot and stir once just to coat meat. Cook on High heat 4-5 hours or until meat is done and tender or cook on Low heat 6-8 hours. Serve over your choice of mashed potatoes, wide egg noodles or rice or stir in cooked homestyle noodles and have beef & noodles.
[Name] Chicken With Olives & Dates [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2019-10-31T14:05:00Z [Description] In this Moroccan style chicken briny olives counter the sweetness of dried fruit and saut&eacute;ed onions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/41/hxhQoyleRTi7oMQoFCYq_EC_Chicken with olives and dates.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Moroccan", "African", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1200", "80", "2", "50", "1", "1", "1", "1", "4", "2", "40", "4", "1", "240", "130", "6", "1", "2", "2", "1", "1/2", "2 1/2", "2"] [RecipeIngredientParts] ["chicken", "honey", "olive oil", "salt", "black pepper", "onion", "garlic cloves", "olive oil", "butter", "ras el hanout spice mix", "cayenne pepper", "water", "green olives", "dates", "ground cinnamon", "cinnamon stick", "ground ginger", "black peppercorns", "ground turmeric", "cardamom pod", "cumin", "ground coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.1 [FatContent] 51.7 [SaturatedFatContent] 14.2 [CholesterolContent] 164.3 [SodiumContent] 921.5 [CarbohydrateContent] 26.3 [FiberContent] 4.2 [SugarContent] 17.2 [ProteinContent] 39.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, whisk the honey, lemon juice, olive oil, salt, pepper and paprika together. Pour it over the chicken and let it marinate for at least 1 hour or overnight. Sauté, over a medium flame, onion and garlic in olive oil and butter for about 3 - 4 minutes. Add Ras el Hanout and cayenne pepper. Stir until fragrant. Add water, halved olives and chopped dates, and cook covered for 20 minutes. Uncover the pan and let the sauce reduce until thickened and syrupy. Set aside. Meanwhile, take the chicken out of marinade and arrange it on a baking sheet. Bake in the oven at 210 °C for 30 minutes. Then, lower the temperature to 180 °C and cook for another 20 minutes until the skin is golden brown and the chicken is cooked through. Serve with olive and date sauce over Basmati rice. *If you don't have it, whisk your own version: blend equal parts of ground cinnamon, cumin,ground coriander, ground ginger, ground turmeric, saffron and ground cardamom.
[Name] Christmas Gumdrop Nougat [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-10-31T14:25:00Z [Description] Recipe tip: &nbsp;You can freeze these treats! &nbsp;Use parchment paper between layers and freeze in an airtight container.&nbsp; [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "white chocolate chips", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.7 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 2.6 [SodiumContent] 18.1 [CarbohydrateContent] 15.0 [FiberContent] 0.0 [SugarContent] 11.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 60 Pieces [RecipeInstructions] Prepare an 8×8 square baking dish by lining it with parchment paper. Cut the gumdrops in half.  (Easily cut with kitchen shears]. Set aside. Melt the butter, white chocolate chips and marshmallows together over indirect heat.  Do this by using a double boiler:  Put a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug].  This ensures that the mixture doesn’t burn. Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture…the goal is to just melt; not cook. Remove from heat. Let cool for about 2 minutes. With a spatula, fold in the gumdrops.  Mix well. Pour the mixture into the prepared pan. The mixture will be very sticky.  Can use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan. Refrigerate for at least 2 hours before cutting; overnight is best. Cut into 60 bite sized pieces.
[Name] Instant Pot Sloppy Joes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2019-10-31T14:31:00Z [Description] This was a quick and easy but delicious. Glad I doubled it because it disappeared. Recipe posted as written. Serving size is estimated. Courtesy of www.pressurecookrecipes.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "3/4", "1", "1", "1", "1", "1", "1/2", "1", NA, NA, "2 -3", NA, "4 -8"] [RecipeIngredientParts] ["lean ground beef", "onion", "green bell peppers", "red bell pepper", "garlic cloves", "ketchup", "tomato paste", "light soy sauce", "Worcestershire sauce", "brown sugar", "Dijon mustard", "water", "olive oil", "kosher salt", "ground black pepper", "liquid smoke", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.4 [FatContent] 22.6 [SaturatedFatContent] 7.9 [CholesterolContent] 110.6 [SodiumContent] 1162.8 [CarbohydrateContent] 42.6 [FiberContent] 2.3 [SugarContent] 19.2 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat up your pressure cooker over medium high heat. Press Saute button and Adjust button once to Saute More function. Ensure your pot is as hot as it can be. Instant Pot wait until indicator says Hot. Season ground beef generously with kosher salt and freshly ground black pepper. Add a tablespoon of olive oil in pressure cooker and coat bottom of pot. Add ground beef in pressure cooker. The ground beef will begin to release moisture. At the 5 minute mark, drain and discard the ground beef juice. Allow ground beef to brown. Stir occasionally until they are slightly crisped and browned, 5 to 7 minutes. Add diced onion to browned beef and saute for 2 minutes. Add in diced bell pepper and minced garlic, then saute until fragrant (roughly a minute]. Add a tablespoon of brown sugar, a tablespoon light soy sauce, a tablespoon worcestershire sauce, and a half cup water and then fully deglace bottom of pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the liquid mixture. Layer a tablespoon tomato paste, a teaspoon dijon mustard, and 3/4 cup ketchup on top. Do not mix. Close lid and pressure cook at high pressure for 5 minutes plus 10 minutes natural release. After 10 minutes, turn venting knob to venting position to release remaining pressure. Open the lid carefully. On a skillet, toast burger buns for a few minutes over medium heat. If the sloppy joe sauce is too runny, give it a quick stir and cook for another few minutes over medium heat (press saute button]. Now is good time to add in the optional liquid smoke and cayenne pepper if desired. Taste and season with more kosher salt and black pepper if necessary. Construct the sloppy joes with toasted hamburger buns. Serve with tater tots or your favorite side dishes.
[Name] Edible Meatloaf [AuthorId] 2924524 [AuthorName] alcuin18 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2019-10-31T14:31:00Z [Description] Growing up, I always hated meatloaf. It was weird, dry, bland and slathered in ketchup (which, if that's your thing, go for it). Then, a few years ago I stayed with my father in the hospital for a couple days, and tried the hospital's meatloaf. Shockingly, it was delicious and changed my view of meatloaf. This is my personal meatloaf recipe (corrected many times), alongside the gravy recipe I used for it. Enjoy! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Baking", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "2", "3/4", "4", "1/4", "2"] [RecipeIngredientParts] ["ground beef", "salt", "paprika", "garlic powder", "carrot", "eggs", "unsalted butter", "all-purpose flour", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.0 [FatContent] 41.1 [SaturatedFatContent] 18.5 [CholesterolContent] 239.2 [SodiumContent] 2512.2 [CarbohydrateContent] 25.6 [FiberContent] 2.7 [SugarContent] 3.1 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Meatloaf: In a large bowl, mix together ground beef, salt, paprika, garlic powder, cooked carrots, eggs and bread crumbs, mixing until thoroughly combined but letting the carrots retain some shape. Press meatloaf mixture into a greased loaf pan, smoothing out the top to the edges of the pan. Cook in 375F oven for 60 minutes until the top becomes crusty and the juices are clear and visible. Gravy: In a medium saucepot over medium-high heat, melt 4 tablespoons of butter. Once fully melted and bubbling, add in 1/4 cup all purpose flour and stir with a wire whisk until fully incorporated. Once roux has cooked for a few seconds, cooking out the raw flour taste, slowly pour in room temperature or slightly warmed-up beef broth, whisking as you pour. Whisking gently, let the gravy come to a boil. Once thickened, turn down the heat and continue cooking at low heat until it reaches the desired consistency, then season to taste. Pour the warm gravy over slices of meatloaf and enjoy!
[Name] AFRICAN LAMB TAGINE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2019-10-31T14:32:00Z [Description] If you like to experiment in the kitchen with new ways of cooking &amp; definitely new flavors, this is the perfect dish to make! VIDEO https://www.youtube.com/watch?v=3L4ecdNYuGg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/q2C8d3xSg6U65cMVkhCI_African-Lamb-Tagine-6_Fotor-1024x768.jpg" [RecipeCategory] African [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/8", "1/2", "1 1/2", "1 1/2", "2/3", "3", "1", "2", "2", "1", "1/4", "1/2", "1", "1/2", "1/4", "1/3", "1"] [RecipeIngredientParts] ["ground cumin", "ground ginger", "ground sumac", "ras el hanout spice mix", "ground turmeric", "ground cinnamon", "cayenne pepper", "black pepper", "lamb shoulder", "olive oil", "red onion", "garlic cloves", "plum tomato", "low sodium chicken broth", "brown sugar", "pomegranate molasses", "dried mint flakes", "saffron thread", "sea salt", "black pepper", "raisins", "apricot", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 655.0 [FatContent] 47.4 [SaturatedFatContent] 17.2 [CholesterolContent] 122.8 [SodiumContent] 295.1 [CarbohydrateContent] 25.1 [FiberContent] 3.6 [SugarContent] 15.1 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.", "The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.", "Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.", "Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz]. Makes 4-6 servings." ]
[Name] Lean Chicken & Brown Rice Burrito Bowl [AuthorId] 2002509310 [AuthorName] Ethan E. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2019-11-01T21:52:00Z [Description] Make and share this Lean Chicken & Brown Rice Burrito Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1/2", "2", "1/2", "1/2", "1/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["chicken breasts", "paprika", "garlic powder", "cumin", "black pepper", "frozen corn", "black beans", "brown rice", "diced tomato", "water", "green pepper", "cilantro", "sour cream", "olive oil", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2282.5 [FatContent] 60.0 [SaturatedFatContent] 18.1 [CholesterolContent] 215.5 [SodiumContent] 275.3 [CarbohydrateContent] 334.6 [FiberContent] 26.9 [SugarContent] 9.9 [ProteinContent] 103.0 [RecipeServings] 1.0 [RecipeYield] 1 bowl [RecipeInstructions] Step 1: Cut chicken breasts and set aside in a bowl while dicing the green peppers. Cook chicken until browned and add green peppers. Step 2: Measure all seasoning into a bowl and mix well with the chicken and peppers while they’re cooking. Add water to the chicken and stir until absorbed. Step 3: Boil the brown rice until fully cooked and set aside. Step 4: Dice tomatoes and set aside in a bowl. Step 5: Place beans and corn into a pan and cook on high until heated. Step 6: Mix cilantro, sour cream, olive oil, amd lime juice in a bowl and mix well. Step 7: Place 1 cup of rice into a bowl and top with black beans and corn, chicken, tomatoes, and then drizzle sauce on top.
[Name] Cream Cheese Banana Bread With Sweet Cinnamon Topping [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-11-01T21:55:00Z [Description] Wow. This is terrific. I have to confess I quadrupled the topping ingredients, but I will post as written. Serving size is estimated. Recipe courtesy of Mel's Kitchen Cafe. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "8", "1 1/2", "2", "1", "1", "3", "1", "1/2", "1/2", "1/2", "1/8", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "granulated sugar", "eggs", "vanilla extract", "banana", "all-purpose flour", "baking powder", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "butter", "flour", "granulated sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.8 [FatContent] 17.2 [SaturatedFatContent] 10.2 [CholesterolContent] 72.8 [SodiumContent] 311.2 [CarbohydrateContent] 49.4 [FiberContent] 1.2 [SugarContent] 26.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350. Grease two 8 1/2x4 1/2 inch loaf pans (I used the wrappers from my sticks of butter]. In a large bowl, cream together the butter, cream cheese, and sugar until very light and fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, and bananas. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the dry ingredients into the wet ingredients until combined. In a small bowl, mash together the topping ingredients until combined and crumbly. Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping. Bake for 50 to 60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean. Remove from the oven and let rest in the pans for 5 to 10 minutes before turning out on a cooling rack to cool completely.
[Name] OCTOBER FEST SOUP [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-11-01T21:55:00Z [Description] October Fest Soup has all the ingredients you need in one warm bowl of soup. A combination of Beer Brats, German Wheat Beer, Fresh Vegetables and served with a bed of Egg Noodles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/28/0/tJhAzL5SgKo6yh3lhkpV_IMG_7926.JPG" [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "4", "12", "4", "4", "4", "4", "2", "2", "2", "2", "2", "1/2", "4", "2", "2", "12", "1", "16"] [RecipeIngredientParts] ["unsalted butter", "bay leaves", "wheat beer", "leeks", "carrots", "celery", "corn", "garlic", "fresh marjoram", "fresh thyme", "fresh savory", "fresh sage", "fresh parsley", "fresh chives", "fine sea salt", "white pepper", "Brussels sprout"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1362.4 [FatContent] 47.6 [SaturatedFatContent] 16.4 [CholesterolContent] 195.5 [SodiumContent] 3156.8 [CarbohydrateContent] 176.5 [FiberContent] 17.6 [SugarContent] 32.4 [ProteinContent] 57.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch Oven melt 2-tablespoons butter. Add bay leaf and beer brats. Cook brats until brown on all sides. Remove brats place in a saucepan with 6-ounces Weissbier and a bay leaf. Bring to a full boil and reduce to a simmer (Poach] for 15-minutes or until brats are cooked. Add remaining olive oil, leeks, carrots, celery, corn and garlic. Add fresh herbs, fine sea salt and white pepper. Saute' vegetables 4-5 minutes or until tender. Add remaining beer and reduce by half. Add chicken stock and Brussels sprouts stir until combined. Bring to a full boil and reduce to a simmer for 10-minutes. Season soup with salt and pepper to taste. Slice Beer Brats and add to the soup. Cook egg noodles in salted water until al dente. Place Egg Noodles in a warm bowl and ladle in the soup. Chef's note: Substitute any \"Wheat Beer or Wheat Lager\".
[Name] EASY FRENCH BAGUETTES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2019-11-05T18:27:00Z [Description] There's nothing that tempts your taste buds like the smell of fresh baked bread &amp; these will have you enjoying homemade bread in no time. VIDEO https://www.youtube.com/watch?v=i4p7PcV1MSM [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/50/ZjNTOOjrTGWQ9Xn0Skc5_FCDD8D71-089D-491B-A6BD-7E9FAABE0C23.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/50/dxNJGBF1S4Sx9foqbGpQ_4F61649C-4C21-44B6-A36E-992C9A345A0F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/50/YDWp0xQYRuii7eTeZzcM_B168D46C-61C3-48CE-A95D-EC6DD4609B91.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/50/V9UEaPenSqmebtcSWaV7_6AAA63EB-5E1B-4EB1-8C3E-640262A0EC21.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/uEiYRDZSSpWjCgGLgqAY_French-Baguettes-2-1024x768.jpg"] [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "honey", "bread flour", "sea salt", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 626.9 [FatContent] 3.9 [SaturatedFatContent] 1.0 [CholesterolContent] 83.0 [SodiumContent] 1175.8 [CarbohydrateContent] 126.5 [FiberContent] 5.4 [SugarContent] 4.8 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In the bowl of a stand mixer, combine yeast, water and honey’ stir and let sit for 10 minutes. Meanwhile, especially during cold months, preheat oven to 350ºF for 2 minutes then shut off. In a large mixing bowl, combine flour and salt; whisk until well combined, about 2 minutes. When time is up and yeast is alive, add dry ingredients to it. With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and process until dough forms a ball around the hook. If it’s not sticky enough, add ½ tablespoons water. To find out if dough is done is when it bounces back when pressing down on it. Remove dough and pull under to form a ball. Transfer to a lightly oiled bowl and swirl dough around to coat it. Cover with a clean dish towel and transfer to a warm, draft-free area such as the oven. Let rise for 45 minutes or until it doubles in size. Later on, remove from oven and punch down to deflate the dough. Transfer to a lightly floured work surface and fold the dough under to form a ball. Using a bench scraper, divide the dough into 2 and then form 2 balls by folding under. Taking one ball at a time gently spread to form a rectangular shape to about 3 X 6 inches. Fold it like an envelope by taking a 1/3 of the long side and fold it over then take the other side and fold it over (like an envelope]. If dough is not supple, let the gluten relax for a few minutes before working with it again. Place dough on a baguette pan, cover and transfer back to the oven for another rise of 45 minutes. When proofing is done, remove from the oven and place a pan on the bottom rack; fill it with water. Preheat oven to 450ºF. Slash each dough 4 times at a 45º angle with a sharp knife. Brush with the egg wash. Transfer to the preheated oven and bake for 15 to 20 minutes or until golden brown. Remove baguettes and transfer them to a wire rack to cool off and prevent from getting soggy.
[Name] TOASTED PECAN CHICKEN [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-11-05T18:28:00Z [Description] Very quick to make, (you can have this on the table in about 20 minutes), and even though it's great for a week night, it's suitable for company. I've served over rice or pasta. From &quot;Plain Chicken.&quot; [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "1/4", "3", "1 1/2", "2", "1", "3/4"] [RecipeIngredientParts] ["boneless chicken breasts", "pepper", "salt", "butter", "orange marmalade", "Dijon mustard", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.4 [FatContent] 69.9 [SaturatedFatContent] 31.2 [CholesterolContent] 238.0 [SodiumContent] 394.8 [CarbohydrateContent] 12.2 [FiberContent] 2.2 [SugarContent] 7.0 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound chicken thin between wax paper. Season with salt and pepper. In a large skillet, melt butter. Cook chicken over medium-high heat for 3-4 minutes per side. Remove chicken from skillet. Reduce heat to medium, add whipping cream, marmalade, and mustard, stir well. Add chicken, sprinkle with pecans, and cook 8 min or until sauce thickens. Serve over rice, if desired.
[Name] Miso Ramen Chicken Soup [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2019-11-05T18:28:00Z [Description] I got this recipe from a magazine years several years ago. My whole family loves this soup. It's very tasty thanks to flavor-packed miso, and it's healthy, too! [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "6", "1/3", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["scallion", "ginger", "garlic", "chicken broth", "white miso", "chicken", "bamboo shoots", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.5 [FatContent] 9.7 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 1626.8 [CarbohydrateContent] 26.4 [FiberContent] 4.2 [SugarContent] 5.5 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat sesame oil in a large stockpot over medium-high heat. Add scallion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes. Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes. Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth. Return soup to a simmer. Add chicken, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes. Remove pot from heat, add spinach, and stir until spinach begins to wilt. Garnish each serving with scallion greens.
[Name] Stuffed Delicata Squash [AuthorId] 1114246 [AuthorName] Savta Deby [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2019-11-05T18:28:00Z [Description] Make and share this Stuffed Delicata Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["ground lamb", "sweet onion", "cinnamon", "cumin", "cardamom", "avocado oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.5 [FatContent] 43.6 [SaturatedFatContent] 17.8 [CholesterolContent] 124.4 [SodiumContent] 104.4 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 30.2 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Cut delicata squash in half. Scoop out seeds and fiber from center. place on a baking sheet and bake at 350 F for 25 minutes. While squash is baking, chop onion into small pieces. Sautee in avocado oil in large pot. While the onion is sauteeing, chop up mushrooms. Add mushrooms to onions, and saute. Add spices to onion/mushroom mixture, and continue to sautee until all are soft. Add ground lamb. Mix frequently until all meat is cooked thoroughly and well mixed with onion mixture. Drain fat and set aside to cool. When squash is finished (it will not be completely soft] set aside for a few minutes to cool. Then fill each squash half with the meat mixture. Return to oven and bake uncovered for another 45 minutes. Serve warm. This can be prepared ahead of time and reheated. Be prepared for compliments!
[Name] Layered Overnight Salad [AuthorId] 198709 [AuthorName] Sidewinder314 [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2019-11-05T18:28:00Z [Description] An excellent layered salad for a potluck. Often a big hit! Not sure why, but it's best when you let it rest in the refrigerator overnight before serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/54/msUMBOQPRVmJ3pz6OeHX_IMG_0666.jpg" [RecipeCategory] Potluck [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3/4", "1", "10", "1/4", "10", "2", "2", "1", "1", "1", "3/4", "3", "3"] [RecipeIngredientParts] ["iceberg lettuce", "green onion", "celery", "water chestnuts", "fresh mushrooms", "mayonnaise", "sugar", "garlic powder", "parmesan cheese", "bacon", "hard-boiled eggs", "beefsteak tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.1 [FatContent] 11.9 [SaturatedFatContent] 4.8 [CholesterolContent] 90.1 [SodiumContent] 382.7 [CarbohydrateContent] 17.0 [FiberContent] 3.3 [SugarContent] 5.6 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] 1 large serving bowl [RecipeInstructions] Chop head of lettuce and place in base of a glass bowl. Layer with 1/2 cup of green onions, celery slices, water chestnut slices, mushroom slices, and peas. Spread mayonnaise evenly over peas. Sprinkle with sugar, then garlic powder, and then Lawry's Seasoned Salt. Sprinkle top with parmesan cheese. Refrigerate for a few hours or overnight (overnight recommended]. Just prior to serving, cover entire top with tomato slices and then with sliced hard-boiled eggs. Garnish with remaining 1/4 cup of green onions and crumbled, freshly cooked bacon (not bacon bits!]. Serve and enjoy.
[Name] Papa Crutchfield's Nachos [AuthorId] 2002539388 [AuthorName] Robert C. [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2019-11-05T18:28:00Z [Description] Make and share this Papa Crutchfield's Nachos 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/2002539388/iPPZD3eTNy7fj91g7Cxg_Papa%20Crutchfield%27s%20Nachos.jpg" [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["9", "6", "3/8", NA, "12 -15", "1 -2"] [RecipeIngredientParts] ["American cheese", "onion", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1953.5 [FatContent] 95.3 [SaturatedFatContent] 22.4 [CholesterolContent] 54.5 [SodiumContent] 2740.1 [CarbohydrateContent] 237.7 [FiberContent] 24.4 [SugarContent] 6.3 [ProteinContent] 49.0 [RecipeServings] 1.0 [RecipeYield] 1 plate [RecipeInstructions] Spread tortilla chips on a microwave-safe plate. Evenly distribute re-fried beans across chips. Drizzle a layer of Picante sauce over beans. Tear each slice of cheese into four equal long strips. Tear each strip into four small squares and scatter across the beans. Sprinkle onions on top of the cheese. Drizzle more Picante sauce on top. Microwave on high for three minutes. Drizzle ranch dressing on top.
[Name] Basic Bran Muffins [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-11-05T18:29:00Z [Description] Make and share this Basic Bran Muffins 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/1248549/c4VsEVRSDyrpZkACyyAv_bran.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "3", "1 1/2", "1", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["brown sugar", "egg", "buttermilk", "butter", "molasses", "flour", "baking soda", "baking powder", "salt", "apple", "raisins", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.6 [FatContent] 13.6 [SaturatedFatContent] 7.9 [CholesterolContent] 63.2 [SodiumContent] 605.5 [CarbohydrateContent] 78.5 [FiberContent] 7.5 [SugarContent] 49.0 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] Combine dry ingredients. Combine wet ingredients. Add dry ingredients to wet ingredients, and mix until flour is incorporated. Bake at 350 for 17 to 23 minutes.
[Name] Easiest Banana Bread [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-11-05T18:29:00Z [Description] Make and share this Easiest Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "2", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "eggs", "vanilla extract", "bananas", "flour", "baking soda", "granulated sugar", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.6 [FatContent] 17.5 [SaturatedFatContent] 10.3 [CholesterolContent] 102.7 [SodiumContent] 564.1 [CarbohydrateContent] 74.3 [FiberContent] 2.1 [SugarContent] 38.3 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] 12 Slices [RecipeInstructions] Preheat oven to 350. Grease a bread pan or 8x8 casserole pan. Beat butter and eggs until fluffy. Add vanilla and bananas. Mix until blended. Add baking soda, sugar, flour, salt, and water, and beat until blended. Pour into greased pan, and bake for 30 to 40 minutes.
[Name] Double Onion Dip Mix [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-11-05T18:29:00Z [Description] Make and share this Double Onion Dip Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "1/4", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["dried chives", "parsley", "onion powder", "garlic powder", "salt", "pepper", "thyme", "sour cream", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.0 [FatContent] 5.7 [SaturatedFatContent] 3.3 [CholesterolContent] 14.9 [SodiumContent] 96.0 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] ["Combine all spices with your choice sour cream/mayo/yogurt and stir well. Let the dip sit covered in the fridge for 30 minutes before serving for full taste to emerge.", "You can also make a huge batch and add 4 tsp of the mix to 1 cup of mayo/sour cream/yogurt.", "Big Batch (makes 4 uses]:", "4 teaspoons dried onion flakes.", "4 teaspoons dried chives.", "3 teaspoons parsley.", "2 teaspoons onion powder.", "1 teaspoon garlic powder.", "1 teaspoon salt.", "1/2 teaspoon pepper.", "1/2 teaspoon thyme." ]
[Name] Jalapeno Popper Dip With Panko [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-05T18:29:00Z [Description] I found this recipe online, added bacon to it, and thought my family would like it. I sure got that right! This dip is delicious, perfect for football parties, or any get-together. You can adjust the heat by using all canned jalapenos, or all green chilies. I use all jalapenos and it's spicy, but not overly so. I serve it with crackers, but a lot of people enjoy it with chips also. For convenience I use real bacon bits. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2 -8", "1", "1", "1", "1", "1", "1/3 - 1/2", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "diced green chilies", "parmesan cheese", "bacon", "panko breadcrumbs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.6 [FatContent] 13.5 [SaturatedFatContent] 7.6 [CholesterolContent] 37.0 [SodiumContent] 511.9 [CarbohydrateContent] 8.7 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Mix cream cheese, mayonnaise, Mexican cheese blend, green chilies, jalapenos, bacon and 1/2 cup parmesan together and spread in a 2 quart baking dish. Mix panko, remaining parmesan and butter until incorporated, and sprinkle over top. Bake 20 - 25 minutes until top is lightly browned and bubbly.
[Name] Basic Banana Muffins [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-11-05T18:29:00Z [Description] Make and share this Basic Banana Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["egg", "sugar", "honey", "milk", "baking powder", "baking soda", "vanilla", "vinegar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.2 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 32.4 [SodiumContent] 288.4 [CarbohydrateContent] 50.3 [FiberContent] 1.9 [SugarContent] 21.6 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350. Place all ingredients in a large bowl and mix until flour is incorporated. Bake for 15 to 20 minutes.
[Name] Mexican Chopped Salad With Honey-Lime Dressing [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2019-11-05T18:30:00Z [Description] Make and share this Mexican Chopped Salad With Honey-Lime Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "3/4", "3/4", "3/4", "3/4", "1", "1", "1/4", "1/4", "1/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["romaine lettuce", "black beans", "tomatoes", "jicama", "fresh corn kernels", "radish", "avocado", "red bell pepper", "feta cheese", "fresh lime juice", "olive oil", "honey", "cilantro", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.7 [FatContent] 23.2 [SaturatedFatContent] 4.5 [CholesterolContent] 8.3 [SodiumContent] 128.7 [CarbohydrateContent] 45.3 [FiberContent] 13.8 [SugarContent] 14.6 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] 1 large bowl [RecipeInstructions] Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
[Name] Basic Caesar Salad [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-11-05T18:30:00Z [Description] Make and share this Basic Caesar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "1", "1", "2", "1/2", "1", "5", "3/4"] [RecipeIngredientParts] ["Worcestershire sauce", "anchovy paste", "lemon juice", "sour cream", "Tabasco sauce", "garlic cloves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.0 [FatContent] 33.1 [SaturatedFatContent] 8.0 [CholesterolContent] 77.4 [SodiumContent] 272.5 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] 1 large bowl [RecipeInstructions] Mix all ingredients in blender. Pour over chopped romaine lettuce, and toss. Add Parmesan cheese and croutons and toss.
[Name] Indian Butter Chicken [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-11-05T18:30:00Z [Description] Make and share this Indian Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "1", "3", "1", "1", "1", "1", "1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "chicken breasts", "yellow onion", "garlic cloves", "garam masala", "fresh ginger", "chili powder", "ground cumin", "cayenne pepper", "tomato sauce", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 937.0 [FatContent] 75.7 [SaturatedFatContent] 40.2 [CholesterolContent] 323.7 [SodiumContent] 1164.2 [CarbohydrateContent] 13.4 [FiberContent] 2.5 [SugarContent] 5.7 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] 4-6 [RecipeInstructions] Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste. Serve garnished with lime and cilantro, alongside rice and naan.
[Name] Clementine, Date &amp; Port Cranberry Relish [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-11-05T19:04:00Z [Description] A different spin on cranberry sauce, we like this with cheese and crackers, or on a charcuterie board. From Eating Well, with changes made. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/64/01ZNpjgXQvSrssBilUVK_CLEMENTINE, DATE & PORT CRANBERRY RELISH.jpg" [RecipeCategory] < 60 Mins [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "2", "1/3", "1/8", "1/8"] [RecipeIngredientParts] ["pitted dates", "port wine", "port wine", "clementine", "cranberries", "sugar", "cinnamon", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 31.0 [CarbohydrateContent] 17.4 [FiberContent] 1.6 [SugarContent] 13.9 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine dates and 1/3 cup port in a small saucepan. Bring to a boil over medium-high heat and cook for 1 minute. Cover and let stand for 10 minutes. Meanwhile, zest clementine, then peel and separate into segments. Combine the zest, the segments, cranberries, sugar, cinnamon, (if using], and salt in a food processor. Add the dates and their soaking liquid and pulse until coarsely chopped, but not pureed. Return to pan, add 1/4 cup port, bring to boil and simmer 4-5 minutes until slightly thickened. To make ahead: Refrigerate for up to 1 week.
[Name] Potato-Fennel Casserole [AuthorId] 1114246 [AuthorName] Savta Deby [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-11-05T19:04:00Z [Description] Sweet yellow potatoes, crispy fennel, and the goodness of coconut milk. No salt, no gluten, no dairy, all flavor! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "4", "4", "1"] [RecipeIngredientParts] ["yukon gold potatoes", "fennel bulbs", "mixed spice", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.3 [FatContent] 9.4 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 76.9 [CarbohydrateContent] 33.2 [FiberContent] 6.0 [SugarContent] 1.0 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and slice potatoes into 1/4\" slices. Clean fennel and slice into slivers. In a 9x13 baking pan, place potato slices in a layer, then sprinkle a layer of fennel slivers on top of them. Sprinkle with salt-free spice seasoning. Continue making layers until you run out of potatoes and fennel. Shake coconut milk well before opening. Then pour over potatoes and fennel. Bake covered at 425F for 40 minutes, or until potatoes are easily pierced by a fork. Serve warm.
[Name] Potato and Oyster Soup [AuthorId] 2002540176 [AuthorName] Amanda G. [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2019-11-05T19:05:00Z [Description] Make and share this Potato and Oyster Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Oysters"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1/2", "2", "1", "1", "1", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["potatoes", "vegetable broth", "water", "evaporated milk", "butter", "margarine", "celery", "onion", "garlic", "salt", "season salt", "parsley flakes", "black pepper", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.8 [FatContent] 10.6 [SaturatedFatContent] 6.4 [CholesterolContent] 41.4 [SodiumContent] 731.5 [CarbohydrateContent] 32.5 [FiberContent] 3.7 [SugarContent] 1.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Dice and mince the ingredients as noted above. Combine all of the ingredients except the green onion into your crock pot. Put on low heat. Cook for 6 to 8 hours, stirring at the 3 hour mark and the 5 hour mark. You do not want to handle it too much so that you do not make the oysters degrade any more than they will in the cooking process. If you wish to thicken the soup, you may use a bit of mashed potato flakes or a cornstarch slurry until it reaches the desired consistency. This will need to be cooked an hour longer to ensure complete melding and thickening. Dish up, garnish with a pinch of the sliced green onions and serve hot.
[Name] Alton Brown's Honey Butter [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2019-11-05T19:08:00Z [Description] Wow. This is really delicious on cornbread...or rolls...or...Recipe courtesy of foodnetwork and Alton Brown. Serving size is estimated. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "honey", "ground cinnamon", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.1 [FatContent] 11.5 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 101.4 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 2.2 [ProteinContent] 0.1 [RecipeServings] 32.0 [RecipeYield] 2 logs [RecipeInstructions] ["Cut the butter into chunks using the dough scraper.", "Place butter in the mixer's work bowl and beat at low speed, using the whisk attachment to loosen the butter.", "Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes.", "Remove butter from bowl and spoon onto parchment paper or plastic wrap. (I put mine in a glass serving bowl and skipp the parchment paper or plastic wrap] Roll into a log and refrigerate for 2 hours." ]
[Name] Taste of Home Buttery Cornbread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-11-05T19:08:00Z [Description] This is a very buttery cornbread that is great with honey butter or butter or syrup. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2/3", "1", "3", "1 2/3", "2 1/3", "1", "4 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "2% low-fat milk", "all-purpose flour", "cornmeal", "baking powder", "salt", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.8 [FatContent] 10.2 [SaturatedFatContent] 5.9 [CholesterolContent] 61.1 [SodiumContent] 521.4 [CarbohydrateContent] 36.1 [FiberContent] 1.1 [SugarContent] 14.8 [ProteinContent] 4.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. In a lare bowl cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternately with egg mixture. Pour into a greased 13.x9 inch baking pan. Bake 22 to 27 minutes or until a toothpick inserted in center comes out clean. Cut into squares and serve warm.
[Name] Pumpkin Pasta With Alfredo Sauce [AuthorId] 2002500378 [AuthorName] Zoe O. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-11-05T19:14:00Z [Description] Make and share this Pumpkin Pasta With Alfredo Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "2", "1", "4", "2", "3/4", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["kosher salt", "all-purpose flour", "pumpkin puree", "butter", "cream cheese", "half-and-half", "heavy cream", "garlic powder", "fresh ground pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.7 [FatContent] 43.6 [SaturatedFatContent] 26.7 [CholesterolContent] 138.4 [SodiumContent] 690.2 [CarbohydrateContent] 56.9 [FiberContent] 2.2 [SugarContent] 1.6 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] 4 half cup servings [RecipeInstructions] Pile the flour in the middle of a board or clean countertop. Make a well in the center, and add in the pumpkin puree. Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky]. Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc. Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts]. Using a pasta machine, sharp knife or pizza cutter, cut into 1/4\" long strips. Repeat with remaining dough disc. To cook: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with sauce. In a saucepan over medium heat, melt the butter, cream cheese, half and half and heavy cream together. Whisk in the garlic powder and parmesan. Season with a small amount of freshly ground black pepper. Simmer, stirring often, until the sauce has thickened to a creamy consistency. Serve immediately.
[Name] Instant Pot Ham Hock and Bean Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2019-11-05T19:14:00Z [Description] This can be ready in a little over an hour. The recipe said if you soaked your beans for 2 hours you could cut cooking time to 35 minutes. I soaked mine the day before for 8 hours because I wasn't sure they'd be done enough. If you don't soak your beans in advance, try 45 minutes and add more time if necessary. Recipe courtesy of Simply Happy Foodie. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "6", "1", "3", "3", "4", "2", "3", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["ham hocks", "navy beans", "pork broth", "water", "yellow onion", "celery ribs", "carrots", "garlic cloves", "bay leaves", "fresh thyme", "flat leaf parsley", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.4 [FatContent] 2.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1391.9 [CarbohydrateContent] 33.0 [FiberContent] 11.7 [SugarContent] 4.7 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add all ingredients to the inner liner of the instant pot. Make sure the beans are fully submerged so you don't get any crunchy ones. Put the lid on, and set the steam release knob to the sealing position. Press the pressure cook or manual button or dial, then the plus or minus button or dial to choose 45 minutes. When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20 minutes. Carefully release the remaining steam manually, using short bursts at first to make sure the soup won't spew out of the steam release knob. When all steam is out of the pot, and the pin in the lid drops, open the lid facing it away from you. Serve hot with some nice warm bread.
[Name] Chicken A La Dijonnaise [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-11-05T19:15:00Z [Description] This dish is a great way to use up both drumsticks &amp; thighs in one recipe. With great ingredients, this is a nice weeknight meal! VIDEO https://www.youtube.com/watch?v=B9nW0f1_nUI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/6igt68F6Q4GIAzaxKDUA_Chicken-%C3%A0-la-Dijonnaise-2_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "3", "2/3", "2", "1/2", "1/2", "1", "2", "2", "1", "1/2", "1/4", "1/2", "2/3", "1"] [RecipeIngredientParts] ["chicken drumsticks", "chicken thighs", "black pepper", "sea salt", "shallot", "garlic cloves", "mustard seeds", "lemon zest", "dry white wine", "low sodium chicken broth", "heavy cream", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.5 [FatContent] 48.7 [SaturatedFatContent] 22.9 [CholesterolContent] 230.9 [SodiumContent] 555.1 [CarbohydrateContent] 4.9 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 33.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, place drumsticks and thighs; add Dijonnaise. Mix until chicken is well coated, cover and transfer to the refrigerator for 1 to 2 hours. Preheat oven to 375ºF. In a large ovenproof saucepan over medium heat, add clarified butter. When hot, place thighs (skin side down] and drumsticks. Scoop Dijonnaise from the bowl and add to the pan; season chicken with freshly ground black pepper and sea salt. Cook 5 to 6 minutes per side or until golden brown. Transfer chicken to a bowl and set aside. Return saucepan to the heat and add shallots with garlic; sauté for 1 minute. Add mustard seeds and sauté for 30 seconds before adding Herbes de Provence, lemon zest and white wine. Cook for another 30 seconds, scraping the bottom of the pan to loosen any browned bits. Pour in chicken broth and continue deglazing. When all browned bites are dislodged, add heavy cream and stir to combine. Return chicken to the saucepan and dip a sprig of rosemary in the sauce and baste chicken with it; leave sprig in the pan. Transfer to the preheated oven and cook for 30 minutes. Half way through cooking, remove from the oven, pause timer and baste chicken generously. Return to the oven, restart the timer and cook for the remaining time or until internal temperature reads 165ºF. Baste again before serving.
[Name] Ayla's Sweet Potato Casserole [AuthorId] 2002540176 [AuthorName] Amanda G. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2019-11-07T14:41:00Z [Description] A sweet compliment to any dinner and perfect for the holidays. A twist on tradition yet supremely satisfying. (Spices are to personal taste. I prefer my dishes a bit spiced. A lot like them bland. This should remind you of a good sweet potato pie) [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8 -10", "0.667", "2", "1/2", "1/2", "2", "1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "crushed pineapple", "eggs", "butter", "brown sugar", "marshmallows", "pecans", "cinnamon", "clove", "nutmeg", "ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.9 [FatContent] 18.0 [SaturatedFatContent] 8.2 [CholesterolContent] 77.0 [SodiumContent] 306.1 [CarbohydrateContent] 141.5 [FiberContent] 5.3 [SugarContent] 91.8 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash your sweet potatoes and wrap them in foil. Bake them at 350 for about an hour until a fork slips into flesh the easily. No, you don't skin them first, you silly darlings, do you WANT a cramp in your hand? However, after, you can very easily scrape the skin off of them. You’ll want to mash these, using your preferred method. Now, loves, that can be a hammer, or a food processor, your choice. Next, you slip the butter into the still hot sweet potatoes, and it will melt very nicely. That done, you add the sugar and spices. Now, you will let it cool. The reason for this is that you want to give the spices time to release their yummy goodness into the potatoes surrounding them. After it is about room temp, you will crack and whisk your eggs, and add them to the mix. Add your pineapple, 1 bag of mallows, and pecans. You will stir this up very well and put it into a greased or foiled baking dish. This goes back into the oven, at 400 for 30 minutes. Top with the other bag of mallows and shove it back in the oven at 425 for 10 minutes. When you pull it out, wait for about 10 minutes to break into it. You want it to rest, to set. That dish has been working hard, you know. Enjoy!
[Name] Black Cherry Martini [AuthorId] 1572306 [AuthorName] Danibelle [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2019-11-07T14:41:00Z [Description] Make and share this Black Cherry Martini recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2"] [RecipeIngredientParts] ["cherry juice", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 6.0 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 martini [RecipeInstructions] Add cherry juice, vodka and soda to a cocktail shaker filled with ice. Shake well and strain into prepared martini glass. Optional: Cherry vodka may be substituted for regular vodka.
[Name] Instant Pot Wine &amp; Dine Chicken [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-11-07T14:42:00Z [Description] Made this with whatever was in my fridge and it was extremely good. Date worthy meal as it has a sensual deep and ethnic taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1267504/ekteJJdT8uR6YWOXuOZw_20191105_131132.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "6", "2", "1/2", "1/4", "1/4", "2", "2", "4", "1", "10", "1/4", "1/4", "1 3/4"] [RecipeIngredientParts] ["yellow rice", "chicken drumsticks", "olive oil", "lime juice", "white wine", "red wine", "parsley", "cilantro", "garlic cloves", "sweet onion", "green olives", "black pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.6 [FatContent] 17.1 [SaturatedFatContent] 4.1 [CholesterolContent] 118.3 [SodiumContent] 269.6 [CarbohydrateContent] 5.3 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 28.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Set the instant pot to saute mode on medium heat. add the olive oil while it's heating up. add the chicken to the hot pot. slice or chop the onion (however you prefer] and place in the pot with the chicken. add the salt and pepper to the chicken. Turn the chicken every few minutes. add the wines to the pot after the chicken and allow to caramelize a bit. add the parsley and cilantro and garlic. when the chicken is cooked and caramelized enough on the outside, you can add the water and then the rice. You don't have to worry about cooking the chicken thru because the pressure cook mode will do that work for you. The yellow rice usually comes with it's own spices so I tend not to add too much salt. so please salt to taste. Lime juice can be added now or after the pressure cook process. Add the olives(green or black is fine]. After giving the chicken and rice a good stir to make sure the rice is in the water, cover with the instant pot cover and set it to 12 minutes on manual mode. I let the instant pot natural release for about 5 minutes. This was just enough time for my rice to still be nice and wet but not too soggy and not to dry. Just nice and sensual and deep in that wine flavor. If you use a bigger bag of yellow rice, let me know how this turns out. Thanks.
[Name] Chicken Gnocchi Soup [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-11-07T14:44:00Z [Description] Comfort food at it's best! We love this soup. I always make a double batch and we eat it for days! Rotisserie chicken makes this quick. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/75/p3vzoCuHRaqGbn1REctw_chicken gnocchi soup.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "3/4", "1/2", "1/2", "4", "1/2", "1/2", "1/3", "4", "1 1/2", "2", "1", "3", "1", "1/3"] [RecipeIngredientParts] ["butter", "olive oil", "onion", "carrot", "celery", "garlic cloves", "salt", "pepper", "flour", "chicken broth", "half-and-half", "chicken meat", "fresh basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.9 [FatContent] 29.9 [SaturatedFatContent] 14.8 [CholesterolContent] 63.8 [SodiumContent] 1318.9 [CarbohydrateContent] 19.8 [FiberContent] 2.1 [SugarContent] 3.4 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In butter and oil, saute onion, carrot, celery and garlic until softened. Add salt and pepper and flour, cook 3 minutes. Add broth, 1 cup at a time, then half-and-half. Sir until smooth and thickened. Add chicken and gnocchi and simmer until gnocchi floats, 4-5 minutes. Adjust seasoning. Add spinach and basil and cook until spinach wilts. Stir in parmesan cheese or pass at table, or both.
[Name] Thai Basil Chicken (Gai Pad Krapow) [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 2019-11-07T14:45:00Z [Description] Make and share this Thai Basil Chicken (Gai Pad Krapow) recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", "3", "3", "5", "1", "2", "2", "1", "1/3", "1"] [RecipeIngredientParts] ["shallots", "garlic cloves", "ground chicken", "sugar", "soy sauce", "fish sauce", "low sodium chicken broth", "Thai basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 300.5 [FatContent] 19.7 [SaturatedFatContent] 4.0 [CholesterolContent] 97.5 [SodiumContent] 935.6 [CarbohydrateContent] 9.8 [FiberContent] 0.7 [SugarContent] 4.3 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
[Name] Cold Spicy Thai Noodles [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-11-07T14:45:00Z [Description] Make and share this Cold Spicy Thai Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "3", "3", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["angel hair pasta", "honey", "soy sauce", "green onions", "cilantro", "roasted peanuts", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.8 [FatContent] 22.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 839.7 [CarbohydrateContent] 70.8 [FiberContent] 3.3 [SugarContent] 14.2 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Cook noodles according to pkg directions, drain, and cool for 10 minutes. Chop green onion, cilantro, and peanuts. Place grapeseed oil and sesame oil in large bowl. Add chili flakes, honey, and soy sauce, and whisk until combined. Add noodles to bowl with sauce, and toss. Chill in fridge until cool, or overnight. Before serving, top with onions, cilantro, peanuts, and sesame seeds.
[Name] Easy Chicken Pad Thai [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-11-07T14:50:00Z [Description] Make and share this Easy Chicken Pad Thai recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1/2", "1/4", "1/2", "1", "1", "1", "3", "12", "1", "4", "4", "1", "1/3", "1/4"] [RecipeIngredientParts] ["light brown sugar", "white pepper", "tamarind paste", "sriracha sauce", "fish sauce", "low sodium chicken broth", "cornstarch", "chicken breast", "cornstarch", "low-sodium tamari", "fresh garlic cloves", "green onions", "bean sprouts", "roasted peanuts", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.9 [FatContent] 24.1 [SaturatedFatContent] 4.9 [CholesterolContent] 72.6 [SodiumContent] 1811.8 [CarbohydrateContent] 97.6 [FiberContent] 4.0 [SugarContent] 17.0 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside. In a large bowl combine sliced chicken, 1 tablespoon cornstarch and 3 tablespoons low-sodium tamari. Toss to coat and set off to the side. Heat a large pot of water to a boil. Once the water is at a full boil, drop in the noodles, stir and turn off the heat. Allow the noodles to soak for 5 to 8 minutes or until soft but still firm in the center. Drain and rinse with cold water. Meanwhile heat a large wok or 12-inch skillet over medium-high heat. Add in the olive oil and garlic. Stir-fry for one minute before add the chicken in an even layer (working in batches if necessary]. Cook for 5 minutes before flipping and cooking for 5 more minutes or until fully cooked. Add in the light green onion slices, cook for 30 seconds before adding the noodles, bean sprouts and sauce. Pour in the slurry and use two wooden spoons or spatulas to toss the ingredients together. Cook for 2 to 3 minutes or until the sauce has thickened and noodles are perfectly tender. Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts, a squeeze of fresh lime and extra sriracha if you like it spicy!
[Name] Tom Kha Gai Soup [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2019-11-07T14:50:00Z [Description] Make and share this Tom Kha Gai Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "2", "1", "2", "6", "1", "2", "2", "1", "4", "2", "1", "1", "2", "1/8"] [RecipeIngredientParts] ["chicken breast halves", "chicken broth", "lime peel", "gingerroot", "garlic cloves", "yellow onion", "tomatoes", "mushrooms", "lime", "sambal oelek", "coconut milk", "coconut cream", "fish sauce", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.1 [FatContent] 31.1 [SaturatedFatContent] 25.7 [CholesterolContent] 15.5 [SodiumContent] 1521.4 [CarbohydrateContent] 47.7 [FiberContent] 1.6 [SugarContent] 40.5 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Saute chicken in large pot, until no longer pink. Add chicken broth to pot, and turn heat to med/high heat. Add lemongrass, lime zest, ginger, garlic, onion, and mushrooms, and turn heat down to simmer. Add lime juice, sweet chili sauce, sambal olek, and fish sauce. Stir well. Cover pot, and allow soup to simmer until onion is soft, approx 20 minutes. Just prior to serving, stir in coconut milk and coconut cream, tomatoes. Be careful soup does not boil. Ladle soup into bowls, and garnish with cilantro. Pairs well with sticky rice!
[Name] Easy Baked Reuben Casserole [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-07T14:52:00Z [Description] Make and share this Easy Baked Reuben Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "12", "1/4", "4", "2"] [RecipeIngredientParts] ["sauerkraut", "ground black pepper", "sea salt", "corned beef", "swiss cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.8 [FatContent] 28.7 [SaturatedFatContent] 13.4 [CholesterolContent] 103.9 [SodiumContent] 1588.4 [CarbohydrateContent] 13.9 [FiberContent] 2.7 [SugarContent] 3.4 [ProteinContent] 23.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 350 degrees. Grease a 9 X 13-inch baking dish with cooking spray, oil or butter. Spread the sauerkraut evenly over the bottom of the baking dish, and season with sea salt and pepper. Layer the corned beef over the sauerkraut. Layer the Swiss cheese over the beef. Spread the dressing evenly over the cheese, and top with rye bread. Drizzle the melted butter over the bread. Bake for 30 minutes, remove from oven, slice, and serve warm.
[Name] Cranberry Baked Brie With Toasted Walnuts [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-11-07T14:52:00Z [Description] Make and share this Cranberry Baked Brie With Toasted Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "16", "1", "2/3", "1"] [RecipeIngredientParts] ["cranberry sauce", "orange, zest of", "walnuts", "baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.6 [FatContent] 24.5 [SaturatedFatContent] 11.1 [CholesterolContent] 56.8 [SodiumContent] 1021.6 [CarbohydrateContent] 83.9 [FiberContent] 4.0 [SugarContent] 13.6 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn't start oozing off the plate like mine is in the above photo.", "Bake brie for 10 minutes. Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm.", "Sprinkle the top with orange zest and toasted walnuts. Serve immediately with crackers or sliced baguette." ]
[Name] Mexican Street Corn Bake [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-11-07T14:52:00Z [Description] Make and share this Mexican Street Corn Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1/4", "6", "1/2"] [RecipeIngredientParts] ["frozen corn", "mayonnaise", "salt", "pepper", "green onions", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 3.7 [SaturatedFatContent] 1.6 [CholesterolContent] 7.3 [SodiumContent] 230.3 [CarbohydrateContent] 35.4 [FiberContent] 4.2 [SugarContent] 0.2 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 350°. Mix first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes. Sprinkle with remaining green onions. If desired, serve with lime wedges.
[Name] Quick & Crispy Vegetable Fritters [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2019-11-07T14:52:00Z [Description] Make and share this Quick & Crispy Vegetable Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "2/3", "2", "1/3", "2", "1/2"] [RecipeIngredientParts] ["zucchini", "carrots", "garlic cloves", "all-purpose flour", "eggs", "green onion", "olive oil", "sour cream", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.5 [FatContent] 15.4 [SaturatedFatContent] 5.1 [CholesterolContent] 108.0 [SodiumContent] 109.8 [CarbohydrateContent] 26.1 [FiberContent] 3.2 [SugarContent] 6.0 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] 12 fritters [RecipeInstructions] Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined. Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the fritters immediately topped with sour cream or yogurt.
[Name] (Almost) No-Bake Pineapple Dream Dessert [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2019-11-07T14:53:00Z [Description] Make and share this (Almost) No-Bake Pineapple Dream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "cream cheese", "butter", "powdered sugar", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.1 [FatContent] 37.8 [SaturatedFatContent] 23.9 [CholesterolContent] 76.6 [SodiumContent] 381.8 [CarbohydrateContent] 68.4 [FiberContent] 1.3 [SugarContent] 54.8 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 300&deg;F. For the crust: Crush graham crackers. Also, drain crushed pineapple. Melt 1/2 cup (1 stick butter] in the microwave in a medium, microwave-safe bowl. Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish (whichever you have]. Bake crumb mixture for about 8-10 minutes and then allow to cool completely. You'll have some crumb mixture (1/2 cup] left over. Just hang onto it because you'll need it for the topping. For the filling: In a stand mixer (or using an electric mixer], beat the cream cheese and butter together until creamy. If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth. Now add in a heaping tablespoon of the drained pineapple and give it a good stir. Next, spread the cream cheese mixture over the baked and cooled graham cracker crust. In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple. Stir well. It will get thick and clumpy. Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon. Now, sprinkle the rest of the graham cracker crumb mixture on the top. Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving.
[Name] Chocolate Coconut Pecan Pie Bars [AuthorId] 1248549 [AuthorName] StrawberryAnnie [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2019-11-07T14:53:00Z [Description] Make and share this Chocolate Coconut Pecan Pie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/3", "1 1/3", "1/4", "6", "2/3", "1/4", "2", "1", "1 1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "all-purpose flour", "salt", "unsalted butter", "brown sugar", "pure maple syrup", "milk", "egg", "pecans", "sweetened flaked coconut", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.7 [FatContent] 27.3 [SaturatedFatContent] 12.0 [CholesterolContent] 51.5 [SodiumContent] 74.5 [CarbohydrateContent] 41.4 [FiberContent] 2.3 [SugarContent] 27.8 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 12 bars [RecipeInstructions] Crust: Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil. Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly] into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling. Filling: In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed. Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.
[Name] Turkey Meatloaf With Balsamic Glaze [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2019-11-07T14:55:00Z [Description] Make and share this Turkey Meatloaf With Balsamic Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "8", "5", "1/2", "2", "2", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "zucchini", "red bell pepper", "broccoli", "garlic cloves", "red pepper flakes", "eggs", "ground turkey", "panko breadcrumbs", "romano cheese", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.6 [FatContent] 23.3 [SaturatedFatContent] 6.0 [CholesterolContent] 173.8 [SodiumContent] 794.6 [CarbohydrateContent] 31.5 [FiberContent] 3.0 [SugarContent] 14.8 [ProteinContent] 39.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F.", "Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, riced broccoli, minced garlic, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.", "Whisk together the eggs and salt and pepper in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.", "Mold the meatloaf on a baking sheet or bread pan. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing." ]
[Name] Sweet Potato Bourbon Cake With Brown Butter Frosting [AuthorId] 2002422673 [AuthorName] Stephane T. [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2019-11-07T14:55:00Z [Description] Make and share this Sweet Potato Bourbon Cake With Brown Butter Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "18", "1 1/2", "3/4", "1 1/2", "3", "3/4", "3", "3", "3", "2 1/4", "1 1/2", "1 1/2", "3/4", "3/4", "1/2", "1/2", NA, "2/3", "1/2", "5", NA, "1", "1/2", "2 -3", "5", "1/4"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "light brown sugar", "mashed sweet potato", "eggs", "water", "real vanilla extract", "all-purpose flour", "cinnamon", "baking powder", "baking soda", "sea salt", "allspice", "nutmeg", "ginger", "clove", "granulated sugar", "water", "Bourbon", "butter", "butter", "confectioners' sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 936.8 [FatContent] 42.7 [SaturatedFatContent] 26.5 [CholesterolContent] 156.1 [SodiumContent] 854.6 [CarbohydrateContent] 131.9 [FiberContent] 2.3 [SugarContent] 101.0 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] 1 9" layer cake [RecipeInstructions] Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and grease 2 9\" round cake pans and line with parchment round. Place the 18 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add the eggs one at a time mixing well between each. Add in the sweet potato and mix for 1 minute more. Add the water and vanilla and mix on low for 1 minute. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Add to the sweet potato mixture and mix on low until just combined. Pour the batter into the prepared pans, smoothing the top and gently tapping on the counter several times to release any trapped bubbles. Bake in the center of the oven for 40-45 minutes or until a cake tester comes out clean. Let cool for 15 minutes in the pan, remove from the pan and finish cooling on a cooling rack. While the cake is baking combine the sugar and water in a small saucepan over medium-low heat stirring until the sugar has melted. Whisk in the bourbon, cool slightly. Once the cake has cooled, place plastic wrap in the pan and place the cake back in the pan. Pour the bourbon syrup over the cakes. Cakes can be refrigerated overnight before frosting. To prepare the buttercream, place the 2 sicks butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely. In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, softened butter and mix on low until combined. Add in the powdered sugar and mix on low adding cream as needed until fully blended and smooth. Frost the cake leaving the sides naked or lightly frosted. Dust with nutmeg. adapted from https://www.displacedhousewife.com/pumpkin-bourbon-cake-with-brown-butter-bourbon-buttercream/.
[Name] Shrimp Linguine with Peas & Peppers [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-11-08T22:13:00Z [Description] The ingredients of this dish blend so beautifully together! With great flavor, you can enjoy it in less than 30 minutes... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/v6NNkqNT7qP6ANDQZnb5_Creamy-Shrimp-Pasta-3_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/2", "2", "1/2", "1/4", "1/4", "1", "1", "1/2", "12", "1/2", "10", "1/4"] [RecipeIngredientParts] ["olive oil", "button mushroom", "sea salt", "garlic cloves", "lemon zest", "red pepper flakes", "dry white wine", "heavy cream", "shrimp", "dill", "linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.2 [FatContent] 27.0 [SaturatedFatContent] 14.4 [CholesterolContent] 104.2 [SodiumContent] 459.0 [CarbohydrateContent] 63.4 [FiberContent] 4.7 [SugarContent] 5.4 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 ½ minutes. Add red peppers and sauté for 1 ½ minutes. Add mushrooms and sprinkle with sea salt; sauté for 2 minutes, stirring often.", "Add garlic and cook for only 1 minute. Add lemon zest and red pepper flakes; stir to combine before pouring in white wine. Let it cook until the liquid is mostly evaporated, stirring occasionally.", "Add heavy cream and bring sauce to a simmer. Add peas and smoked paprika; stir and cook for 3 minutes. Add shrimp, stir and cook until nicely pink, about 1 ½ minutes. Add dill, stir to blend and then add cooked pasta; stir to coat. Sprinkle with cheese and serve immediately." ]
[Name] Comfort Chili [AuthorId] 394846 [AuthorName] todd.alex [CookTime] PT2H15M [PrepTime] PT45M [TotalTime] PT3H [DatePublished] 2019-11-08T22:13:00Z [Description] Make and share this Comfort Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "0.5", "4", "2", "1/4", "2", "1", "1", "1", "1/2", "1", "1", "2", "1", "1", "2 1/2", "1 1/2", "1", "1/2", "1/2", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "red bell pepper", "anaheim chili", "chilies", "garlic cloves", "lean ground beef", "turkey", "Worcestershire sauce", "beef bouillon cubes", "san marzano tomatoes", "diced tomatoes", "white wine", "chili powder", "dried ancho chile powder", "ground cumin", "brown sugar", "chipotle hot sauce", "dried basil", "salt", "dried oregano", "ground black pepper", "dark red kidney beans", "sour cream", "fresh cilantro", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.6 [FatContent] 16.8 [SaturatedFatContent] 6.1 [CholesterolContent] 59.2 [SodiumContent] 641.1 [CarbohydrateContent] 20.8 [FiberContent] 5.2 [SugarContent] 6.9 [ProteinContent] 20.8 [RecipeServings] 12.0 [RecipeYield] 4 Quarts [RecipeInstructions] Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
[Name] The Best Classic Chili Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-11-08T22:18:00Z [Description] This might actually be true. This was terrific. Recipe courtesy of www.allrecipes.com and Amanda Finks. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "2", "2", "2", "1", "1 1/2", "1/2", "1/4", "1 1/2", "15", "16", "8"] [RecipeIngredientParts] ["olive oil", "yellow onion", "chili powder", "ground cumin", "granulated sugar", "tomato paste", "garlic powder", "salt", "ground black pepper", "ground cayenne pepper", "beef broth", "diced tomatoes", "red kidney beans", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.0 [FatContent] 11.5 [SaturatedFatContent] 3.7 [CholesterolContent] 49.1 [SodiumContent] 1161.3 [CarbohydrateContent] 32.9 [FiberContent] 9.1 [SugarContent] 9.7 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6 to 7 minutes, until the beef is browned, stirring occasionally. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add the broth, diced tomatoes (with their juice], drained beans, and tomato sauce. Stir well. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low]. Gently simmer the chili uncovered for 20 to 25 minutes, stirring occasionally. Remove the pot from the heat. Let the chili rest for 5 to 10 minutes before serving.
[Name] Elsa Pribilsky's Stuffing [AuthorId] 1803054105 [AuthorName] Julie Christensen B [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2019-11-12T18:06:00Z [Description] Make and share this Elsa Pribilsky's Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "8", "2", "1 1/2", "1", "1", "2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["onion", "chicken broth", "fresh thyme", "parsley stems", "celery", "onions", "butter", "apple", "eggs", "fresh parsley", "sausage", "prepared stuffing"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.2 [FatContent] 34.0 [SaturatedFatContent] 15.9 [CholesterolContent] 113.4 [SodiumContent] 1164.0 [CarbohydrateContent] 20.0 [FiberContent] 3.0 [SugarContent] 5.4 [ProteinContent] 13.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["First make the giblet broth. This can be done ahead of time.", "Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add turkey neck, heart, and gizzard and cook, stirring occasionally, until browned, about 5 minutes. Add roughly chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes. Add chicken broth, water, and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes. Strain broth (you should have about 8 cups], reserving heart and gizzard; discard neck. When cool enough to handle, remove gristle from gizzard; dice heart and gizzard and set aside.", "Stuffing preparation:", "Melt butter in large saute pan over medium heat. Saute the diced celery and onion until tender and translucent, but not brown. Remove from pan.", "In the same pan, saute sausage until no longer pink, breaking up into small chunks.", "In a large mixing bowl, combine all the above ingredients (heart and gizzard, vegetables, sausage, apple, eggs and parsley] with two ten ounce boxes of Mrs. Cubbison's STUFFING (not dressing.] Gently stir in 2 1/2 cups of the giblet broth. (Reserve the rest for gravy.] Add more liquid if needed. Bake for 45 minutes at 350&deg;F." ]
[Name] Quick and Easy Jalapeño Poppers [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-11-12T18:07:00Z [Description] Easy and quick version of the appetizer we all know and love. Pro tip: use a serrated grapefruit spoon to scrape out the pepper's seeds and membranes. We use McCormick's Grill Mates Hickory BBQ rub in this recipe, but feel free to use your favorite smoky pork rub. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/94/93/tTlRF589TsKAZnTclrkd_10215377090283641.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "8", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["cream cheese", "monterey jack cheese", "bacon", "pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.7 [FatContent] 24.4 [SaturatedFatContent] 12.9 [CholesterolContent] 68.1 [SodiumContent] 331.3 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 2.5 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] 24 poppers [RecipeInstructions] ["Preheat oven to 425 degrees Farenheight. Cover a baking sheet with aluminum foil.", "Clean, halve and scrape the jalapenos, making 24 halves.", "In a microwave safe bowl, nuke the cream cheese in 30 second intervals until soft. Blend in the shredded cheeses and bacon until combined.", "Using a butter knife, fill each jalapeno with the cheese blend, scraping the knife across so that the tops are flat and level with the sides of the peppers. Sprinkle with the pork rub.", "Place jalapenos on foil-covered pan in the middle of the oven and bake for 20 minutes. That's it - easy-peasy! Enjoy!" ]
[Name] Brown Sugar Candied Pecans [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2019-11-12T18:07:00Z [Description] A simple and delicious treat! These taste like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "pecans", "ground cinnamon", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.4 [FatContent] 24.9 [SaturatedFatContent] 7.2 [CholesterolContent] 24.4 [SodiumContent] 87.4 [CarbohydrateContent] 25.1 [FiberContent] 2.4 [SugarContent] 22.3 [ProteinContent] 2.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute. Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.
[Name] The Best-Ever Low Carb Waffles [AuthorId] 2002543670 [AuthorName] info.dietbea [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2019-11-12T18:08:00Z [Description] Make and share this The Best-Ever Low Carb Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "artificial sweetener", "cream cheese", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.1 [FatContent] 5.9 [SaturatedFatContent] 2.9 [CholesterolContent] 87.2 [SodiumContent] 65.7 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Beat Eggs For Five Minutes And Add Sweetener While Beating. Again Beat The Cream Cheese And Add Almond Flour While Beating. Now Add The Beaten Eggs Into The Mixture And Beat The Mixture For Another Few Minutes. Let The Mixture Sit For Five Minutes. After Five Minutes You Can Pour The Mixture Into The Waffle Maker. Cook Waffles For 1 & 1/2 Minutes. This Recipe Will Enough To Serve 10.
[Name] Asparagus Quiche [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2019-11-12T18:09:00Z [Description] Make and share this Asparagus Quiche 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/53/94/96/pkUzMFKQVWwA3ViAjS60_IMG_0655.JPG" [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Vegetable", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "2", "3", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["asparagus spears", "mushroom", "swiss cheese", "all-purpose flour", "eggs", "half-and-half", "salt", "black pepper", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.2 [FatContent] 9.9 [SaturatedFatContent] 5.5 [CholesterolContent] 117.0 [SodiumContent] 279.4 [CarbohydrateContent] 6.3 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 10.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Place the pie crust in a 9 inch pie pan.", "Trim and flute edges as desired.", "Place the asparagus and mushrooms over the bottom of the crust.", "In a mixing bowl, add the Swiss cheese and flour.", "Toss until combined.", "Add the eggs, half-and-half, salt, black pepper and nutmeg.", "Whisk until combined and pour into the pie crust.", "Bake for 55 minutes or until a knife inserted in the center of the quiche comes out clean.", "Remove the quiche from the oven and cool for 5 minutes." ]
[Name] Instant Pot Lazy Taco Lasagna [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2019-11-12T18:10:00Z [Description] I love how easy this comes together--and fast. Recipe courtesy of loveonaplate.net. Serving size is estimated. When I made it, I doubled it. Glad I did, but I'll post as written. I also didn't use oven ready lasagna noodles--I used the regular kind. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "3", "4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "ground beef", "salsa", "green chilies", "water", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.2 [FatContent] 23.1 [SaturatedFatContent] 10.6 [CholesterolContent] 75.5 [SodiumContent] 1299.6 [CarbohydrateContent] 13.8 [FiberContent] 2.6 [SugarContent] 5.2 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Set instant pot to Saute function.", "Add olive oil and ground beef.", "Saute until meat is browned. Turn saute function off.", "Add taco seasoning and stir.", "Then add salsa, green chiles, and lasagna pieces.", "Add water.", "Cover, seal, and lock the lid to instant pot.", "Set to high pressure and cook for 11 minutes.", "Once finished cooking, manual release steam and unlock lid.", "Add one cup of cheese and stir.", "Add the rest of the cheese to the top and cover to melt the cheese.", "Serve hot with all your favorite toppings." ]
[Name] Twice - Baked Potatoes [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT10M [PrepTime] PT1H10M [TotalTime] PT1H20M [DatePublished] 2019-11-14T21:03:00Z [Description] Make and share this Twice - Baked Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1/4", "3/4", "1/8", "6", "1/4"] [RecipeIngredientParts] ["potatoes", "sour cream", "milk", "butter", "salt", "pepper", "ham", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.9 [FatContent] 20.5 [SaturatedFatContent] 11.9 [CholesterolContent] 69.7 [SodiumContent] 1235.8 [CarbohydrateContent] 66.1 [FiberContent] 8.1 [SugarContent] 3.9 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] 1 each [RecipeInstructions] Coat potatoes w/ olive oil and salt. Bake potatoes at 425\" for 1 hour. Cool potatoes for 10 minutes. Cut a slice on top of potatoes. Scoop out the potato pulp and mash. Combine sour cream, milk, salt, pepper, ham or bacon and add to mashed potatoes. Add mixture to the potato skins and top w/ cheese. Bake and serve.
[Name] Effortless Chili [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-14T21:04:00Z [Description] Make and share this Effortless Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2/3", "1/2", "2", "1", "1 1/2", "1 1/2", "1", "1/4", "6", "2", "2"] [RecipeIngredientParts] ["onion", "butter", "hamburger", "catsup", "water", "lemon juice", "brown sugar", "Worcestershire sauce", "salt", "vinegar", "dry mustard", "pinto beans", "tomato juice", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 973.5 [FatContent] 22.5 [SaturatedFatContent] 8.4 [CholesterolContent] 106.6 [SodiumContent] 1277.6 [CarbohydrateContent] 126.4 [FiberContent] 39.5 [SugarContent] 13.9 [ProteinContent] 70.9 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Brown onions in butter, add hamburger and brown, drain. Add all of the rest of the ingredients to the meat and onions - simmer covered for 30 minutes. Add meat mixture to bean mixture, and heat thru. Stir serve.
[Name] Pork Chops & Rice [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2019-11-14T21:05:00Z [Description] Make and share this Pork Chops & Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Native American [Keywords] ["South American", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "3", "1.5"] [RecipeIngredientParts] ["rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.9 [FatContent] 18.4 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 1501.7 [CarbohydrateContent] 53.4 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 50.9 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Season pork chops w/ salt and pepper. Put rice, soup and water into dutch oven, stir. Add browned pork chops. Bake at 375\" for 90 minutes.
[Name] Garlicky Shrimp [AuthorId] 12249499 [AuthorName] caydreams_12249499 [CookTime] PT14M [PrepTime] PT12M [TotalTime] PT26M [DatePublished] 2019-11-14T21:06:00Z [Description] Make and share this Garlicky Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", NA, "1", "2", "1", "4", "1/2", "1/4", "3/4", "5", "1", "1"] [RecipeIngredientParts] ["panko breadcrumbs", "butter", "salt", "green onion", "shrimp", "sugar", "butter", "garlic cloves", "flour", "sherry wine", "butter", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.5 [FatContent] 26.4 [SaturatedFatContent] 13.7 [CholesterolContent] 339.2 [SodiumContent] 2406.8 [CarbohydrateContent] 41.4 [FiberContent] 2.0 [SugarContent] 4.6 [ProteinContent] 36.9 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Brown panko w/ 1 T. butter until brown. Put shrimp in pan, after drying, add salt pepper & sugar. Cook 1/2 of shrimp in 1 T. butter on one side only. Cook second half of shrimp in 1 T. butter, then remove shrimp and set-aside. Put 1 T. butter in pan - melt, add garlic and cook 30 sec. to 1 minute Add a little flour, mix , than add sherry and calm juice, whip to brake down flour than reduce mixture to 3/4 cup. Add 5 T. butter (one at a time] melt. Add 1 T. lemon and parsley. Re-add shrimp to pan - cover - cook 3 - 4 minute. Add bread crumbs to shrimp, mix, and serve over rice or orzo.
[Name] Papa's Oatmeal Peanut Butter Chocolate Chip Cookies [AuthorId] 227367 [AuthorName] ColSanders [CookTime] PT13M [PrepTime] PT30M [TotalTime] PT43M [DatePublished] 2019-11-14T21:06:00Z [Description] I developed this recipe by combining a couple of others. My grandkids call these &quot;Papa Cookies&quot; because I make them often and they LOVE them. I like the protein in these cookies, there's some good nutrition along with good flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/02/BMYhA2qzSRWwBOvWXHmQ_IMG_20191113_155610.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "3/4", "2", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["butter", "dark brown sugar", "sugar", "eggs", "vanilla extract", "peanut butter", "all-purpose flour", "salt", "baking soda", "baking powder", "old-fashioned oatmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.7 [FatContent] 10.3 [SaturatedFatContent] 5.1 [CholesterolContent] 21.5 [SodiumContent] 168.0 [CarbohydrateContent] 25.7 [FiberContent] 1.6 [SugarContent] 15.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 40 Cookies [RecipeInstructions] I use my stand mixer for these cookies, as it's difficult for me to get the batter light and fluffy enough just using a bowl and a spoon. Preheat the oven to 350 degrees F. I use 2 shiny 14x17 cookie sheets and a cookie scoop that's about 1 1/2 inches across. There's plenty of butter in the recipe, so you shouldn't need to grease the cookie sheets. In a medium bowl, wisk together the flour, salt, baking soda, and baking powder. Set aside. In the large bowl of a stand mixer, add the butter, brown sugar, and sugar. Blend at low to medium speed until well combined. Add the eggs and vanilla. Blend on low until combined. Now blend on medium to high speed until batter is light and fluffy (usually about 30 seconds for me]. Make sure you get to \"Light and Fluffy\"! Add the peanut butter to the batter, starting on low speed and increasing until it gets back to light and fluffy. Add the dry ingredients, blending at low speed until all the flour is incorporated. Add the oatmeal, blending at low speed until the oatmeal is well distributed. Add the chocolate chips, blending at low speed until chips are well distributed. Remove the batter from the mixer. Using the cookie scoop, scoop out batter and drop onto cookie sheets, spacing about every 3 inches. You don't need to flatten the cookies, as they will spread in the oven. Bake one cookie sheet at a time in the center of the preheated oven. Bake for 13 minutes, or until the cookies have spread to about 3 inches and the tops are a light brown. Allow the cookies to cool on the cookie sheet for 5 minutes, then using a spatula \"move\" them around a little on the cookie sheet, this will keep them from sticking to the pan. Allow the cookies to cool, or eat them warm. Enjoy!
[Name] Italian Meat Loaf from Helen McCully [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-11-14T21:06:00Z [Description] avery good meal loaf from Helen McCully. she was the food director of McCall's magazine.She was responsible for making Julia Child's career. A friend of James Beard and Jacques Pepin.This recipe is from her book &quot;Cooking with Helen McCully Alongside You.&quot; [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1", "1", "7", "6", "2", "2", "1/2", "8", "1", "1"] [RecipeIngredientParts] ["ground beef", "ground pork", "milk", "onion", "parsley", "parmesan cheese", "eggs", "salt", "fresh ground black pepper", "tomato sauce", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.3 [FatContent] 30.3 [SaturatedFatContent] 12.1 [CholesterolContent] 176.5 [SodiumContent] 1305.3 [CarbohydrateContent] 15.7 [FiberContent] 1.9 [SugarContent] 3.3 [ProteinContent] 35.1 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] for the topping: Combine the tomato sauce and the balsamic vinegar. Preheat oven to 350 degrees. Break bread into small pieces and pour the milk over. Let soak. In a large bowl combine the meats,, onion, parsley, cheese, eggs, salt and pepper. Drain the bread crumbs and add to the meat mixture. Combine well. Shape into a loaf in a 11\"x7\" baking dish or a 9\"x13\" dish. Bake for 40 minutes. pour the tomato sauce over and sprinkle with the oregano. Bake for an additional 20 minutes or until the internal temperature is 160 degrees. let rest for 10 minutes before serving.
[Name] Soft & Crunchy Date Squares [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-11-14T21:07:00Z [Description] This popular dessert is a great snack to have on hand! It's soft with a light crunch, something everyone will enjoy! VIDEO https://www.youtube.com/watch?v=Qxc-0D3UFcI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hdzqmegsQs2nWrJaBlDl_Date-Squares-8_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "3/4", "1", "1 3/4", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "sea salt", "butter", "brown sugar", "rolled oats", "dates", "water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.2 [FatContent] 16.6 [SaturatedFatContent] 9.9 [CholesterolContent] 40.7 [SodiumContent] 246.5 [CarbohydrateContent] 63.7 [FiberContent] 3.9 [SugarContent] 39.5 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 9 squares [RecipeInstructions] In a large bowl, add flour, baking soda and salt; whisk until blended. Add butter and using a pastry cutter, combine with flour. Add brown sugar and rolled oats; stir until mixture is crumbly (don’t over mix]. Scoop half of the flour-oat mixture into an 8 X 8 lightly buttered baking dish. With the back of a spoon compact it by pressing down gently; set aside. Preheat oven to 350ºF. In a small saucepan, combine dates, water and vanilla extract. Stir and bring to a boil. Reduce heat to medium-low and gently simmer until the dates are soft, stirring often; while cooking, mash them. Remove from the heat and cool off for about 5 minutes. Spoon date mixture on bottom crust and level it out with a spatula. Add the remaining oat mixture and press down gently. Transfer to the preheated oven and bake for 25 minutes. Cool completely before cutting into squares.
[Name] Traditional Amish Pumpkin Bread [AuthorId] 182944 [AuthorName] Marc R. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-11-15T21:57:00Z [Description] Got this recipe from a friend, who got it from his dad, who got it from the Amish 60 years ago (1960-ish)! It's a yearly tradition at his household! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/182944/1slJF5KGQiy87AJc859T_Pumpkin%20Bread.jpg" [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "29", "1", "4", "4 2/3", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "shortening", "pumpkin puree", "water", "eggs", "pumpkin pie spice", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2690.5 [FatContent] 111.3 [SaturatedFatContent] 28.3 [CholesterolContent] 248.0 [SodiumContent] 2909.7 [CarbohydrateContent] 401.4 [FiberContent] 6.9 [SugarContent] 237.5 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] 3 Loaves [RecipeInstructions] Blend sugar and shortening. Stir in pumpkin, water and eggs. Add dry ingredients, mixing well. Pour mixture into three greased and floured baking pans. Bake in a 350 degree oven for 60 minutes. Poke with tooth pick to see if it’s done. Let rest for a few minutes and then remove from pans and let cool on a wire rack. Find someone else to clean up the mess ;-].
[Name] Keto Granola [AuthorId] 1803003225 [AuthorName] Bare Paws Farm [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-11-15T21:57:00Z [Description] Original recipe was from Delish.com. I find it irritating that Keto people seem to take absolutely no notice of fiber content in their recipes, even though an obvious side effect is constipation, which I suffer from on a completely &quot;normal&quot; diet, anything less than 20 grams of fiber, or that doesn't include 1/2 c of black beans DAILY. Must be nice not to have to worry about it?!? Anyhow, I'm adjusting the recipe and putting it here so I can monitor my fiber grams, that's all. Sheesh. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Nuts", "< 60 Mins", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/2", "5", "1 1/4", "1/4", "1/2", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["pecans", "flax seed meal", "unsweetened flaked coconut", "stevia", "ground cloves", "ground cinnamon", "kosher salt", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.5 [FatContent] 49.0 [SaturatedFatContent] 18.7 [CholesterolContent] 0.0 [SodiumContent] 204.2 [CarbohydrateContent] 12.7 [FiberContent] 8.2 [SugarContent] 2.8 [ProteinContent] 12.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, pecans, coconut flakes, pumpkin seeds, flax meal, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt.", "Beat egg white until foamy. Add the granola and coconut oil into the blender (switch to a regular beater if you were using the whisk attachment]. Stir until everything is well coated. Pour onto prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely." ]
[Name] Keto Egg Roll in a Bowl [AuthorId] 2001749490 [AuthorName] dabearsfanbill [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2019-11-15T21:57:00Z [Description] Make and share this Keto Egg Roll in a Bowl 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/2001749490/B8bTApvOSRC6DimCtJ9R_20191114_182353.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["smoked sausage", "carrot", "cabbage", "peanut butter", "olive oil", "garlic powder", "salt", "onion powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.1 [FatContent] 38.0 [SaturatedFatContent] 11.5 [CholesterolContent] 93.6 [SodiumContent] 1527.8 [CarbohydrateContent] 8.3 [FiberContent] 2.7 [SugarContent] 4.6 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute cabbage, carrots, cooked chicken and sausage for 20 minutes (covered]. Add sauce to dish and cook for another 10 minutes (covered].
[Name] Cheesy Zucchini Breadsticks [AuthorId] 1803003225 [AuthorName] Bare Paws Farm [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-11-15T21:58:00Z [Description] Original recipe from Eatingwell.com, which is kind enough to include all kinds of nutritional information, such as fiber. However, I need to find ways to increase the fiber in my diet so I wanted to add some flax meal. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1 1/2", "6", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "salt", "ground pepper", "mozzarella cheese", "zucchini", "coconut", "flax seed meal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.2 [FatContent] 21.1 [SaturatedFatContent] 14.7 [CholesterolContent] 57.6 [SodiumContent] 262.7 [CarbohydrateContent] 8.3 [FiberContent] 5.7 [SugarContent] 2.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 400°F Coat a large baking sheet with cooking spray. (Actually I use parchment paper or a silpat] 2. Squeeze zucchini dry. (NOTE: I normally shred and freeze huge quantities of zucchini during the summer, so a LOT of water can get squeezed out upon thawing. The 1-1/2 cup is a relative amount, since it can be compressed like a diamond if I'm not careful. My 1-1/2 cup is fluffed up, and I really just use whatever I was able to shove into one quart bag during the harvest season.] 3. The frozen coconut comes from the frozen fruit section of the grocery store. It says \"sweetened,\" but it does not taste sweet to me. I use one whole package, which is 6 oz, which is about 1 cup, fluffed. You could probably use dried if you want. 4. Whisk eggs, salt and pepper together in a large bowl. Add zucchini, coconut, cheese and flour; stir to combine. Then add flax meal and flour last. (NOTE: I only added the extra egg yolks saved from a granola recipe that only called for whites. You could omit if you want.] 5. Spread the mixture into an approximately 8-by-10-inch rectangle on a baking sheet, ideally lined with parchment paper or a sil-pat. Bake until golden brown on top and bottom, 20 to 25 minutes. Let cool slightly before cutting into 16 rectangles. Serve with marinara sauce or guacamole, if desired.
[Name] Pepper Burrito &ldquo;Bowls&rdquo; [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2019-11-21T21:46:00Z [Description] Meaty portabella mushrooms take the place of meat in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/YmgJzuCeRySvwoARIUrS_b2050c6d-757a-4a7d-9156-f576df1dd9e1_fi.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "3", "1", "1", "1", "1", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["cooked brown rice", "olive oil", "portabella mushrooms", "red onion", "garlic clove", "diced tomatoes", "canned black beans", "frozen corn", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.2 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 7.4 [SodiumContent] 182.7 [CarbohydrateContent] 32.6 [FiberContent] 6.2 [SugarContent] 5.1 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F/175°C. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside. Cook brown rice as per package instructions. Set aside. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4 to 5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1 to 2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly; about 6 to 8 minutes. Spoon rice mixture into each pepper half; approximately ½ cup (125 mL] in each. Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25 to 30 minutes, or until peppers are softened. Serve topped with cilantro, avocado, sour cream and salsa on the side.
[Name] INDIAN BASMATI With DRY FRUITS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-21T21:47:00Z [Description] This recipe puts a delicious twist on &ldquo;every day&rdquo; rice. It is so visually appealing, it's hard to resist! VIDEO https://www.youtube.com/watch?v=ZoeZOnO7O50 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/azNjGhxxQziZNwj55yHh_Indian-Basmati-4_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "5", "1", "3", "1/3", "1/3", "1/4", "1/4", "2", "2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["basmati rice", "pistachios", "olive oil", "cardamom pods", "cinnamon stick", "unsalted butter", "red onion", "ground cumin", "ground turmeric", "garlic cloves", "low sodium chicken broth", "sea salt", "black pepper", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.3 [FatContent] 18.4 [SaturatedFatContent] 6.8 [CholesterolContent] 22.9 [SodiumContent] 189.3 [CarbohydrateContent] 55.5 [FiberContent] 4.6 [SugarContent] 12.2 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put rice in a colander sitting over a bowl and rinse it, swishing around, until the water runs clear, about 4 to 5 times; set aside to drain. In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir spices to wake them up, about 2 to 3 minutes. Remove peppercorns and pods, leaving the cinnamon stick behind. To this, add butter and when it’s melted and starts to sizzle, throw in onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute. Pour in chicken broth and then add rice; season with salt and freshly ground black pepper. Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce heat to low and cook for 15 minutes or until liquid is all absorbed.
[Name] Addicting Chocolate Chip Cheese Ball [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-11-21T21:49:00Z [Description] This is fast and easy. Serve with graham crackers or chocolate wafers. Recipe courtesy of allrecipes.com /Kim. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "1/2", "3/4", "2", "1/4", "3/4", "3/4"] [RecipeIngredientParts] ["cream cheese", "butter", "confectioners' sugar", "brown sugar", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.6 [FatContent] 33.5 [SaturatedFatContent] 16.3 [CholesterolContent] 61.7 [SodiumContent] 195.4 [CarbohydrateContent] 27.6 [FiberContent] 1.9 [SugarContent] 24.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.
[Name] Instant Pot Pork Tenderloin With Garlic Herb Rub [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2019-11-21T21:49:00Z [Description] I was looking for a recipe without added sugar, and this hit the spot. Great flavors. Recipe courtesy of The Recipe Rebel. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "2 -3", "1", "1", "1"] [RecipeIngredientParts] ["low sodium chicken broth", "garlic powder", "dried parsley", "seasoning salt", "onion powder", "black pepper", "honey", "ketchup", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.3 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 73.8 [SodiumContent] 121.6 [CarbohydrateContent] 13.7 [FiberContent] 0.2 [SugarContent] 10.2 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the trivet in the instant pot and add chicken broth and balsamic vinegar.", "Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the instant pot or pressure cooker.", "In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder, and black pepper. Sprinkle half over tenderloin in instant pot. Flip and sprinkle remaining seasoning over top.", "Place lid on instant pot and turn the valve to sealing. Select manual, high pressure (the default], and set timer to 7 minutes for fresh pork or 10 minutes for partially frozen or 13 minutes for frozen pork. This will be medium well done. If you like it rare you only need 3 to 5 minutes for fresh pork.", "When the cook time is done, turn the instant pot off and let pressure release naturally for 8 to 10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5 to 10 minutes while you make the glaze. Do not drain the liquid.", "To make the glaze: Turn the instant ot to saute and add the honey and ketchup. Stir together the water and cornstarch and whisk into the instant pot. Let simmer for 2 to 3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste." ]
[Name] Nathan's Chili [AuthorId] 315055 [AuthorName] Baking Bunny [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2019-11-21T21:49:00Z [Description] My brother-in-law whipped up this tasty chili recently so I had to make sure to take it down for future reference! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "2", "1 1/2", "3", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "onions", "celery", "hamburger", "garlic cloves", "great northern beans", "cumin", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.1 [FatContent] 17.4 [SaturatedFatContent] 8.9 [CholesterolContent] 70.1 [SodiumContent] 141.9 [CarbohydrateContent] 17.6 [FiberContent] 5.6 [SugarContent] 1.1 [ProteinContent] 20.4 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Mince garlic, chop onions, and dice celery. Then saute the onions and celery in butter. Add the hamburger in and brown, and when it's just about done cooking add in the garlic. Then add in the V8 bottles and stir. Drain and rinse the beans and add time inches Add in cumin and chili along with desired amount of salt and pepper. Simmer as long as you desire (approx 2-3hrs]. Enjoy!
[Name] The Perfect Hummus &ndash; Making Hummus the Jerusalem Way [AuthorId] 2002507972 [AuthorName] Spinning Grillers [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2019-11-21T21:50:00Z [Description] Hummus is a dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and the Mediterranean, as well as in Middle Eastern cuisine around the globe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002507972/gNk7mXRxKg8Z8BVZ2RkA_humus_new3.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "5 -6", "3", "3", "2", NA] [RecipeIngredientParts] ["chickpeas", "tahini", "garlic cloves", "lemons", "salt", "baking soda", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 993.9 [FatContent] 60.5 [SaturatedFatContent] 8.4 [CholesterolContent] 0.0 [SodiumContent] 5638.7 [CarbohydrateContent] 92.8 [FiberContent] 23.4 [SugarContent] 1.5 [ProteinContent] 34.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] The chickpeas should be placed a container, fill it with water and let it sit for 14 hours. Switch the water every 7 hours and wash the chickpeas. Put the 1 tablespoon baking soda in the water. After soaking for 14 hours wash the chickpeas and put them in a pot to boil. Put 1 tablespoon baking soda and boil for 1 ½ to 2 hours. You can also choose to use a pressure cooker for faster results. Make sure to remove the foam and peel of the chickpeas from the water. Important Steps. Paste - hummus recipe ingredient. Make sure you skim the peel from the Chickpeas after boiling it. Let the Chickpeas cool down otherwise your Hummus will turn out yellow in color. A good quality Tahini is a key. Add 4-5 pieces of ice on top of the chickpeas prior to blending the chickpeas in the Hummus machine. It helps with the color. Save 1-2 cups of the water used to boil the chickpeas. Save some solid chickpeas for decorations. Put the chickpeas into the Hummus blender. Add the ice cubes. Add the Tahini and all the other ingredients. Add ½ cup of the water saved from the Chickpea boil. If the Hummus is too thick add more of the water.
[Name] Chicken Fajitas [AuthorId] 2002552846 [AuthorName] mtyner415 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-21T21:51:00Z [Description] Make and share this Chicken Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["onion", "green pepper", "cumin", "paprika", "cayenne pepper", "garlic powder", "oregano", "thyme", "chicken broth", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.0 [FatContent] 20.6 [SaturatedFatContent] 4.3 [CholesterolContent] 69.6 [SodiumContent] 164.8 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] 8 Totillas [RecipeInstructions] 1. Preheat oven to 325&deg;F Wrap tortillas in aluminum foil and place in preheated oven for 15 minutes. Remove and keep wrapped until serving. 2. Heat oil in a large pan over medium-high heat. Add the onions and pepper and saute until almost tender, about 10 minutes. 3. Add all of the herbs and spices and continue cooking for 1 more minute. 4. Mix in the chicken broth and bring to a boil. Add the sliced chicken breasts and stir until cooked through, about 5 minutes. 5. Spoon chicken mixture into warm tortillas. 6. Serve!
[Name] DUCK BREAST With BLOOD ORANGE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2019-11-21T21:51:00Z [Description] This recipe is such an elegant dish. The incredible blend of flavors from the duck and the sauce is just heavenly! VIDEO https://www.youtube.com/watch?v=0Wn-2HeX-us [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/WKq40VETje5tDVtjj1H1_Duck-Breast-2_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["duck breasts", "sea salt", "black pepper", "garlic cloves", "ginger", "blood orange", "brown sugar", "harissa", "hot paprika", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.1 [FatContent] 26.3 [SaturatedFatContent] 7.1 [CholesterolContent] 326.4 [SodiumContent] 789.5 [CarbohydrateContent] 10.9 [FiberContent] 1.6 [SugarContent] 7.7 [ProteinContent] 59.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp. Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl. Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4.