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[Name] Naturally Sweetened Cranberry Sauce [AuthorId] 542624 [AuthorName] francoroni [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2019-11-21T21:51:00Z [Description] Want a lower-glycemic version of cranberry sauce sweetened with maple syrup or agave nectar? Look no further! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/542624/mAcbFRiHQQyNqdowrkE4_Cranberrymaple.JPG" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["cranberries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.5 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 98.4 [FiberContent] 7.5 [SugarContent] 76.8 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Put all ingredients in a pot. Bring to boil, then simmer for 10 min or until cranberries pop. Cool before serving.
[Name] Yummy Chicken Fajitas [AuthorId] 2002509267 [AuthorName] Cameron S. [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2019-11-21T21:54:00Z [Description] Make and share this Yummy Chicken Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, "1", "1", "1", "8", "1"] [RecipeIngredientParts] ["lime juice", "garlic", "chili powder", "cumin", "onion", "bell pepper", "salsa", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.8 [FatContent] 10.9 [SaturatedFatContent] 6.3 [CholesterolContent] 29.7 [SodiumContent] 667.9 [CarbohydrateContent] 20.9 [FiberContent] 2.8 [SugarContent] 5.1 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, mix mix first 4 ingredients. Add chicken and marinate for 15 minutes. In skillet, cook onion and chicken with marinade for 3 minutes. Add peppers, saute for 3 minutes. Stir in salsa. Divide among tortillas. Top with cheese. Roll up and serve.
[Name] Instant Pot Pillsbury Monkey Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-11-21T21:54:00Z [Description] Make and share this Instant Pot Pillsbury Monkey Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1/3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["white sugar", "cinnamon", "whole pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1121.7 [FatContent] 57.5 [SaturatedFatContent] 17.0 [CholesterolContent] 28.4 [SodiumContent] 1629.9 [CarbohydrateContent] 133.4 [FiberContent] 5.5 [SugarContent] 17.3 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a small 6 cup bundt pan with nonstick cooking spray. (I don't like cooking spray so I used the butter wrappers to grease the pan]. In a small bowl. mix sugar and cinnamon together and set aside. Cut each biscuit in one tube into quarters. Place each biscuit quarter in the cinnamon and sugar mixture and toss to coat. Place into prepared pan. Add half of the pecans into the pan. Repeat with the remaining tube of biscuits and fill the pan. Drizzle butter over the biscuits. Place 1 1/2 cups of water into the instant pot. Place the trivet into the pot. Take a long piece of foil and fold it in half. Place the foil under the bundt pan and use it to pick up the pan and place inside the instant pot. Tuck in the ends of the foil so it does not extend beyond the top of the instant pot pan. I skipped this step and used an instant pot insert instead that has handles and allows you to pull things out of the water. Place the lid on the instant pot and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes. When cooking cycle is complete, quick release the steam and carefully remove the lid and pan. Let the pan set for 10 minutes before inverting onto a plate and removing the pan. Let cool just until warm and serve.
[Name] Stewed Beef With Gravy [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2019-11-21T21:55:00Z [Description] Comfort food to be sure. My family loves this recipe from South Your Mouth. Her recipes are the best! [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/539521/hnkEqBv1Qiav3lWIEyeu_Stewed Beef with Gravy.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["beef stew meat", "beef broth", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 375.8 [FatContent] 18.1 [SaturatedFatContent] 4.8 [CholesterolContent] 108.9 [SodiumContent] 1759.6 [CarbohydrateContent] 14.1 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 39.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet over medium- high heat. Season meat with salt and pepper, and sear as many sides of the meat as possible, about 3-4 minutes. Remove from pan and set aside. In medium-sized stockpot, stir beef broth, soup mix, and 1/2 cup water until combined. Add meat, stir, cover, and cook over LOW heat (simmer], for 1 1/2 - 2 hours. Do not allow the meat to boil, or it will become tough. In small bowl, add cornstarch and remaining 1/2 cup water and mix until smooth. Drizzle into pot and bring to low simmer while stirring, for 1-2 minutes until the sauce thickens into a gravy. Serve over white rice, noodles, or mashed potatoes. NOTE: This gravy finishes on the salty side, which it needs to be when serving over your choice of starch. I have found it comes out just perfect to our tastes every time.
[Name] Thai Peanut Chicken Pasta [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-11-21T21:57:00Z [Description] This recipe originated as a copycat of a dish they serve at California Pizza Kitchen. I've never been to the restaurant, but I came across it on a website called DinnerThenDessert. I've changed it a little bit over time. My whole family loves this recipe. It is easy to make, and you can serve this warm or at room temperature, it's delicious either way. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/22/WKXm579gTpakrHY8pT0Q_Thai Peanut Chicken Pasta_0249.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/22/YGaXSqaR0eVUPa5GL0Ho_Thai Peanut Chicken Pasta_0253.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] ["Thai", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1/2", "2", "8", "5", "1", "1/4", "1/4", "1/4", "3", "1 1/2"] [RecipeIngredientParts] ["carrot", "napa cabbage", "purple cabbage", "green onions", "garlic cloves", "fresh ginger", "honey", "creamy peanut butter", "soy sauce", "rice vinegar", "sambal oelek"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 576.4 [FatContent] 17.7 [SaturatedFatContent] 3.4 [CholesterolContent] 39.2 [SodiumContent] 782.2 [CarbohydrateContent] 71.6 [FiberContent] 2.4 [SugarContent] 15.0 [ProteinContent] 34.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to boil. Add 1-2 tbsp of salt to season the water. Cook pasta, al dente ( a minute shy of what the box says]. Drain pasta and toss with 2 tbsp sesame oil. Pat dry the inside of the pot and add 1 tbsp of sesame oil. If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan. Add the green onions, carrots, napa cabbage, purple cabbage, chicken, garlic and ginger. Saute for a minute or two until they have softened and barely start to turn color. Mix together the honey, peanut butter, soy sauce, vinegar and sambal oelek, (or sriracha], and pour into the pot. Stir all the ingredients together and add the pasta back into the pot. Toss the pasta with the rest of the ingredients and serve. Garnish with remaining green onions if you chose to reserve some, and chopped peanuts, if desired.
[Name] Greek Style Stuffed Chicken Breasts [AuthorId] 226867 [AuthorName] Linky [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-11-21T21:59:00Z [Description] Make and share this Greek Style Stuffed Chicken Breasts 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/53/95/23/57kRyhgyTGaiuhp8PbOD_IMG_9025.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["chicken breasts", "sun-dried tomatoes", "feta cheese", "garlic", "pine nuts", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 362.5 [FatContent] 22.6 [SaturatedFatContent] 6.6 [CholesterolContent] 105.4 [SodiumContent] 383.1 [CarbohydrateContent] 5.3 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450ºF. Toss together tomatoes, cheese, olives, garlic, pine nuts and vinegar. Rub chicken breasts with olive oil, sprinkle with salt and pepper. Use a small sharp knife to cut a pocket in the thick part of each breast. Add enough stuffing to fill each pocket. Set breasts on baking sheet. Bake for 15 minutes. Top with any remaining stuffing. Goes well with sauteed spinach and orzo.
[Name] The Best Ever Burgers [AuthorId] 182944 [AuthorName] Marc R. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2019-11-21T22:06:00Z [Description] These are honestly some of the best burgers I've ever made. They always get rave reviews, especially when cooked on the grill! [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["hamburger", "egg", "Worcestershire sauce", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.9 [FatContent] 12.2 [SaturatedFatContent] 4.6 [CholesterolContent] 88.3 [SodiumContent] 451.3 [CarbohydrateContent] 5.0 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] 9 1/4 lb burgers [RecipeInstructions] In a small bowl, combine all ingredients except hamburger and bread crumbs, mixing well. In a large bowl, add hamburger and break it up a bit. Pour wet ingredients over top of hamburger and mix just enough to combine. Sprinkle bread crumbs over mix and combine. Do not over mix as it will make the meat tougher. Form 1/4 pound patties (or whatever size you prefer]. You should get about nine 1/4 pound patties out of the mix. (You can cook immediately or let rest, covered, in refrigerator for a few hours.]. Cook on grill or pan fry until done as desired.
[Name] Crispy Parmesan Potato Stacks [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2019-11-21T22:07:00Z [Description] These crispy potato stacks are a fun twist on traditional potato dishes and make a perfect side dish for your holiday menu. https://kirbiecravings.com/crispy-parmesan-potato-stacks/ [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3", "1", "1", "2"] [RecipeIngredientParts] ["yukon gold potatoes", "extra virgin olive oil", "garlic powder", "dried thyme", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.8 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.7 [SodiumContent] 14.9 [CarbohydrateContent] 9.8 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 1.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.", "Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.", "Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.", "Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.", "Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.", "If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.", "Notes:", "I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.", "I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.", "Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.", "Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.", "I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away." ]
[Name] Cinnamon Bugles [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-11-21T22:08:00Z [Description] These treats are so easy! They take about 5 minutes to make and they are only 4 ingredients. From https://thesouthernladycooks.com/cinnamon-bugles/ [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "1/2", "1 1/2", "4"] [RecipeIngredientParts] ["butter", "granulated sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.4 [FatContent] 14.4 [SaturatedFatContent] 9.1 [CholesterolContent] 38.2 [SodiumContent] 127.1 [CarbohydrateContent] 25.8 [FiberContent] 0.5 [SugarContent] 25.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and place on a baking sheet. Be sure and spray your baking sheet with non-stick spray. Place sheet in oven and broil on high for 1 minute, take out and stir the bugles and place back in the oven on broil for 30 seconds to a minute. Watch them VERY carefully so they do not burn. Let cool and then serve or store in an air tight container.
[Name] Apple-Raisin Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-11-21T22:09:00Z [Description] Make and share this Apple-Raisin Sandwiches 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/53/95/27/5ga7aMqRQKiPCqbxjPmO_IMG_0665.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Apple", "Fruit", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "8", "1/4", "1/2", "2", "12", "6"] [RecipeIngredientParts] ["apples", "raisins", "cooked ham", "mayonnaise", "lemon juice", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.7 [FatContent] 10.0 [SaturatedFatContent] 3.8 [CholesterolContent] 40.5 [SodiumContent] 315.4 [CarbohydrateContent] 39.3 [FiberContent] 3.2 [SugarContent] 12.3 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, add the apples, raisins, ham, cheddar cheese, mayonnaise and lemon juice. Stir until well combined. Spread 1/2 cup apple mixture on 6 slices toast. Place a lettuce leaf over the top and place the remaining bread slices over the sandwiches and serve.
[Name] Carne Asada Seasoning [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-11-21T22:10:00Z [Description] Bring authentic Mexican flavor to the party with this Kobe Roux Carne Asada Seasoning. A crave-able combination of orange, garlic, cumin, oregano and lime makes this taquería-style seasoning a go-to for grilled skirt steak or anything you decide to grill. Try it on vegetables too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/svJm0s4hTS2BbTNj2EVw_Kobe%20Roux%20Carne%20Asada%20Seasoning.jpg" [RecipeCategory] Chicken [Keywords] ["Steak", "Poultry", "Meat", "Southwestern U.S.", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1", "1", "2", "1", "1", "1", "3/4", "3/4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["lime", "garlic powder", "kosher salt", "molasses", "granulated sugar", "beef", "coarse black pepper", "vinegar", "dried Mexican oregano", "ground cumin", "dried ancho chile powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.4 [FatContent] 2.1 [SaturatedFatContent] 0.9 [CholesterolContent] 2.8 [SodiumContent] 1401.3 [CarbohydrateContent] 4.4 [FiberContent] 0.5 [SugarContent] 2.5 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] 5 oz [RecipeInstructions] Combine all ingredients. transfer to a shaker. sprinkle your meat liberally with seasoning about 30 minutes prior to grilling. store in a cool, dry place.
[Name] Special Chocolate Sandwich Cookies [AuthorId] 2002543537 [AuthorName] Asiarenee A. [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2019-11-21T22:13:00Z [Description] Make and share this Special Chocolate Sandwich Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1/2", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1", "1", "4", "2 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "baking powder", "baking soda", "fine sea salt", "unsalted butter", "light brown sugar", "sugar", "pure vanilla extract", "egg", "bittersweet chocolate chips", "cream cheese", "powdered sugar", "pure vanilla extract", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.9 [FatContent] 10.5 [SaturatedFatContent] 6.3 [CholesterolContent] 27.8 [SodiumContent] 94.4 [CarbohydrateContent] 28.4 [FiberContent] 1.8 [SugarContent] 20.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 12 sandwich cookies [RecipeInstructions] ["In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.", "Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.", "Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature." ]
[Name] Roasted Turnips [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-11-21T22:13:00Z [Description] I've eaten turnips, but I've never made them myself. They're kind of a forgotten vegetable, but a great alternative to potatoes. Recipe courtesy of www.helthyseasonalrecipes.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["turnips", "avocado oil", "salt", "dried oregano", "dried thyme", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.5 [FatContent] 2.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 253.3 [CarbohydrateContent] 8.5 [FiberContent] 2.4 [SugarContent] 4.9 [ProteinContent] 1.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425.", "Toss turnips, oil, and salt if using a large bowl. Spread out onto a large rimmed baking sheet. Transfer to the oven and roast, stirring once or twice, for 30 minutes.", "Mix oregano, thyme, and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat.", "Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots (about 5 minutes longer]. Serve warm." ]
[Name] Best Ever MEXICAN RICE [AuthorId] 2002550473 [AuthorName] Dianne B. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2019-11-21T22:14:00Z [Description] Make and share this Best Ever MEXICAN RICE 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/2002550473/qjbiOv55Q5K0ZzExvxrE_2017-10-02-20-55-28_Fotor.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["100", "30", "300", "500", "30", "250", "400", "150", "150", "300"] [RecipeIngredientParts] ["onions", "garlic", "red capsicums", "beef mince", "rice", "canned black beans", "corn", "peas", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 986.8 [FatContent] 27.1 [SaturatedFatContent] 10.0 [CholesterolContent] 88.8 [SodiumContent] 1084.6 [CarbohydrateContent] 143.5 [FiberContent] 16.0 [SugarContent] 11.6 [ProteinContent] 41.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["In a large pan low-med heat, sauté onions and garlic for 5 mins until softened. Lid on speeds up process.", "Turn up heat to med, add capsicum cook for another minute.", "Add beef and cook until browned, about 2-3 minutes, breaking up the meat as it cooks.", "Add taco seasoning mix, stir into meat mixture.", "Add rice, stir for about 1 minute.", "Add black beans, corn, peas, tomatoes, stir inches.", "Cover on low-med heat cook for 10-15 mins and lower heat until ready to serve. Occasionally stir.", "To serve: If you like melted cheese add in approximately 2 minute and cover with lid on low heat. And allow cheese to melt.", "Serve with desired toppings.", "Optional Toppings: Grated cheese, avocado, spring onions, coriander, parsley, sour cream, Greek yogurt, cottage cheese etc.", "Notes: Homemade Taco Seasoning Recipe: 6g (2 tsp] Cumin, ground; 3g (1 tsp] Paprika, ground; 1/8 tsp Chili flakes, (or to taste]; 1/8 tsp Cayenne pepper, (or to taste] - Mixed together and add in recipe when required." ]
[Name] Carol's Cheesy Rolls [AuthorId] 2002549560 [AuthorName] Lee F. [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2019-11-21T22:14:00Z [Description] Make and share this Carol's Cheesy Rolls 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/53/95/32/I1FSsN6HQGObj4WMDAOR_CheesyRolls03.png" [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1/4", "1/2", NA, "2", "3", NA, NA] [RecipeIngredientParts] ["milk", "sugar", "salt", "shortening", "warm water", "fast rising yeast", "flour", "American cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.7 [FatContent] 2.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.7 [SodiumContent] 167.2 [CarbohydrateContent] 18.1 [FiberContent] 0.5 [SugarContent] 4.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 25 rolls [RecipeInstructions] Add Yeast to ½ Cup of Warm Water. (Just slightly warm to the touch] By the time you finish doing the milk, you should see the yeast reacting (bubbling]. Scald 1 Cup Milk in small pan - “Scalding” means to make it bubble but not boil -- you should hear a crackling noise. Add ¼ of Shortening to scalded milk. This will help cool the milk down. Add ½ Cup of Sugar and Salt to the mix. Beat 2 Eggs and add 3 Cups Flour in a big bowl - some like to do this on a flat surface. Add add all of the ingredients together and mix until smooth. It will probably take close to 5 cups of Flour to firm up. Place in bowl,cover, and let rise in warm location. It should roughly double in size. 1 hour or two.I’m still trying to find a way to keep the dough from sticking to the cloth. I tried wax paper but as it heated up, the wax would melt and stick to the dough. Roll out on board into a 5-6” high rectangle. I had a limited space space to work on. I cut the dough into a nice rectangle shape and combined the leftovers into the bowl for the next rectangle. Butter all but the top 1” area of the rolled out dough. Add Cheese Squares - Usually 2 ½ squares will cover it. Roll this up and squeeze off roll - cut into ¾ inch sections. I’m not sure which way is better but I tried cutting while the rolls are flat and then rolling them up individually as well as cutting them after they have all been rolled up. For freezing them, rolling them first works best. You may want to try cutting them before freezing and wrapping. That way you can lay them out individually on a pan to thaw. You can wrap this up and place in the freezer - Wax paper works OK if you get it right into the freezer. It will stick if you leave it out too long. Place rolls in a high pan 2 ½ - 3” pan. Covered pans work great - (wet cloth] if you don’t have cover. Let rise in warm place. A high pan is good because rolls will rise without getting stuck to the wet cloth/cover - double in size. Pre-heat oven to 350. Beat 2 Eggs and brush onto rolls before putting them into oven- Make sure you pull on the brush to get rid of any loose hairs. Place in Oven for 16 minutes. It will need to be kept in longer but you need to watch them CAREFULLY! The bottoms will burn first.
[Name] BREAKFAST QUINOa CEREAL With MIXED BERRIES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-11-21T22:14:00Z [Description] Packed with superfood ingredients, this is a fabulous way to start your day! VIDEO https://www.youtube.com/watch?v=MRgvNcgAcyc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/uzLwHljkSzu2CaGWQhlc_Quinoa_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["quinoa", "milk", "cinnamon stick", "fleur de sel", "raisins", "dried cranberries", "vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.4 [FatContent] 15.3 [SaturatedFatContent] 6.3 [CholesterolContent] 34.2 [SodiumContent] 183.5 [CarbohydrateContent] 70.5 [FiberContent] 6.4 [SugarContent] 3.2 [ProteinContent] 20.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a sieve, rinse quinoa thoroughly and then place sieve over a bowl and soak quinoa for 15 minutes; drained well for 15 minutes. In a medium saucepan, add milk and evaporated milk if there’s leftover in your fridge otherwise just milk is fine. Add cinnamon stick, fleur de sel, raisins, cranberries, blueberries and goji berries; stir. Add drained quinoa, stir and bring to a boil. Add vanilla extract, stir to combine, cover and reduce heat to medium-low. Let simmer until liquid is absorb and quinoa is tender, about 25 minutes, stirring occasionally. When it’s done, discard cinnamon stick and serve immediately. Garnish with walnut, maple syrup, banana slices and milk.
[Name] Crab Stuffed White Mushrooms [AuthorId] 72093 [AuthorName] Amy - Ellies Mommie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-12-02T18:03:00Z [Description] Make and share this Crab Stuffed White Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "6", "1/4", "1", "3", "1/4", NA, NA] [RecipeIngredientParts] ["white mushrooms", "white crab meat", "mayonnaise", "parmesan cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.5 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 17.2 [SodiumContent] 384.3 [CarbohydrateContent] 4.9 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] 12 Mushrooms [RecipeInstructions] Preheat oven or toaster oven to 325 degrees. Wash mushrooms and remove stems. If mushrooms have a small opening, use a small spoon or strawberry reamer to carve out a bigger opening. Place mushrooms on sheet pan. Mix crab, mayo, horseradish, cheese and breadcrumbs in medium bowl. Spoon mixture into mushroom caps. Bake in 325 degree oven for 15 minutes.
[Name] Pomegranate-Merlot Braised Lamb Shanks [AuthorId] 340107 [AuthorName] Wendy H. [CookTime] PT4H45M [PrepTime] PT15M [TotalTime] PT5H [DatePublished] 2019-12-02T18:05:00Z [Description] Make and share this Pomegranate-Merlot Braised Lamb Shanks recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "High Protein", "High In...", "Potluck", "Winter"] [RecipeIngredientQuantities] ["4 1/2", NA, NA, "3", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1", "2", "1", "6", "1", "1", "1/3", NA] [RecipeIngredientParts] ["lamb shanks", "kosher salt", "fresh ground pepper", "yellow onion", "garlic", "tomato paste", "fresh thyme", "ground cinnamon", "cumin", "allspice", "bay leaf", "pomegranate juice", "honey", "chicken broth", "carrots", "red wine vinegar", "flat leaf parsley", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 958.5 [FatContent] 49.9 [SaturatedFatContent] 18.3 [CholesterolContent] 306.0 [SodiumContent] 417.0 [CarbohydrateContent] 24.0 [FiberContent] 3.1 [SugarContent] 17.0 [ProteinContent] 92.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season lamb with Salt and pepper. In large fry pan over medium-high heat, warm 2 Tbs oil. Working in 2 batches, brown lamb on all sides, 7-8 minutes per batch. Transfer to slow cooker. Warm 1 Tbs oil in pan. Add onion; cook, stirring occasionally, until tender, 7-8 minutes. Add garlic, tomato paste, thyme, cinnamon, cumin, allspice, and bay leaf. Cook, stirring constantly, for 1 minute. Add wine and pomegranate juice; simmer for 5 minutes. Add honey, broth, salt, and pepper. Pour into slow cooker. Cover; cook on high for 3 hours. Add carrots; cook until lamb is tender, about 1 hour more. Transfer lamb and carrots to large platter. Pour sauce into saucepan; skill off excess fat. Set sauce over high heat; boil until thickened, about 10 minutes. Stir in vinegar. Pour sauce over lamb. Sprinkle with parsley and pomegranate seeds. Serve with couscous.
[Name] Apple Bourbon Bundt Cake [AuthorId] 46273230 [AuthorName] marypatlaver [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2019-12-02T18:05:00Z [Description] Make and share this Apple Bourbon Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/2", "1/2", "1/2", "1 3/4", "4", "2", "1", "2", "1", "1/2", "1", "1", "1 1/2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "Bourbon", "candied ginger", "brown sugar", "eggs", "baking powder", "baking soda", "ground cinnamon", "salt", "nutmeg", "sour cream", "vanilla extract", "lemon zest", "roasted pecan", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.3 [FatContent] 21.1 [SaturatedFatContent] 12.5 [CholesterolContent] 112.6 [SodiumContent] 410.1 [CarbohydrateContent] 64.7 [FiberContent] 1.3 [SugarContent] 43.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] PREPARATION. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger] and whisk until smooth. Stir in zest. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
[Name] Cranberry Sauce With Apple Pie Filling [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-12-02T18:06:00Z [Description] Just takes a few minutes to put together, and gives a different spin on cranberry sauce. The touch of cinnamon is wonderful! [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "whole berry cranberry sauce" [AggregatedRating] nan [ReviewCount] nan [Calories] 150.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 49.8 [CarbohydrateContent] 39.0 [FiberContent] 1.2 [SugarContent] 29.3 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 4 cups [RecipeInstructions] In a smallish mixing bowl put the apple pie filling and the cranberry sauce. Stir until well combined. Chill in the fridge until serving time.
[Name] Eggless Chocolate Chip Oat Cookies [AuthorId] 2002556078 [AuthorName] juney [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-12-02T18:13:00Z [Description] Make and share this Eggless Chocolate Chip Oat Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "flour", "sugar", "rolled oats", "chocolate chips", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 15.3 [SaturatedFatContent] 9.7 [CholesterolContent] 40.7 [SodiumContent] 135.1 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] 6 6 [RecipeInstructions] Preheat oven to 350°F. Grease a baking sheet. With a hand mixer, cream the butter. Then add vanilla. Mix the sugar, flour, and oats. Slowly pour the dry ingredients into the butter and vanilla and mix it with the hand mixer.
[Name] Another Black Bean Soup [AuthorId] 1803116783 [AuthorName] Clevergirl7 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-12-02T18:15:00Z [Description] Adapted from the black been soup recipe by Jay Disney Let There be Lite Cookbook. I vary it from time to time by using black and white beans (cannelini.)  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/39/hHYlwa4lTS27oufpT8KM_bbean.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 -2", "1", "1", "1/3", "1/3", "1", "3 -4", "1/2", "1", "1", "4", "4", "1", "2", "1"] [RecipeIngredientParts] ["onion", "garlic clove", "Italian tomatoes", "green pepper", "bay leaf", "chicken broth", "thyme", "basil", "white wine", "lemon juice", "black beans", "soy sauce", "fresh parsley", "chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.1 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 23.2 [SodiumContent] 848.2 [CarbohydrateContent] 52.6 [FiberContent] 17.4 [SugarContent] 6.5 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add oil to hot pot. Add onions and garlic and fry until onions are translucent. Add tomatoes, peppers, bay leaf, chicken stock, basil, thyme, wine, and lemon juice, and let simmer for 15 minute. Add beans and let cook another 15 minute. Add parsley and chicken, and cook until chicken is done. When soup is done, mash some of the beans.
[Name] Hash Brown Potato Chip Casserole [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2019-12-02T18:15:00Z [Description] Make and share this Hash Brown Potato Chip Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["frozen hash browns", "salt", "pepper", "sour cream", "butter", "onion", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1177.9 [FatContent] 87.6 [SaturatedFatContent] 36.8 [CholesterolContent] 124.2 [SodiumContent] 1576.5 [CarbohydrateContent] 84.0 [FiberContent] 6.2 [SugarContent] 6.3 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] In a large bowl, mix hash browns, melted butter, soup, salt, pepper, onions, sour cream, and cheese. Blend thoroughly. (Blend after each ingredient is added]. Put into a 3 quart casserole (sprayed with Pam]. Cover with potato chips Cover and place in oven set @ 350 degrees for 45 minutes. For a main dish, add 2 cups cooked cubed ham, chicken or turkey to mixture.
[Name] Barb's Amazing Pecan Pie [AuthorId] 194244 [AuthorName] Soup Queen [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-12-02T18:19:00Z [Description] The best pecan pie I have ever had! I have always liked pecan pie, but some were just so very sweet. This is just the right sweetness. Barb brought it to our house for Thanksgiving for many years, but when our Thanksgiving celebrations diverged, I started making it myself. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "8", "1 -3", "2", "2", "1/4", "3", "1"] [RecipeIngredientParts] ["pure maple syrup", "pecans", "butter", "honey", "flour", "salt", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.9 [FatContent] 19.7 [SaturatedFatContent] 4.0 [CholesterolContent] 73.6 [SodiumContent] 150.6 [CarbohydrateContent] 56.6 [FiberContent] 2.1 [SugarContent] 40.7 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Bring syrup to a boil and boil gently, uncovered, for 8 minutes. Cool about 15 minutes. Sprinkle nuts into pie shell. Cream butter, blend in honey, flour and salt. Add eggs, syrup and vanilla. Mix Well. Pour into pie shell. Bake 40-45 minutes at 375, until top is almost completely puffed over.
[Name] Instant Pot Zuppa Toscana (Paleo, Whole30) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2019-12-02T18:22:00Z [Description] I needed to make this nondairy, and it was surprisingly delicious. I'm glad I doubled the recipe, but I'll post it as written. Recipe courtesy of www.wholesomelicious.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "3", "1", "3", "5", "2", "1", "2", "1/2", "1 -2", NA, NA] [RecipeIngredientParts] ["olive oil", "avocado oil", "yellow onion", "garlic cloves", "Italian sausage", "russet potatoes", "chicken broth", "dried basil", "dried fennel", "fresh kale", "coconut milk", "heavy cream", "crushed red pepper flakes", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.6 [FatContent] 30.8 [SaturatedFatContent] 11.9 [CholesterolContent] 43.1 [SodiumContent] 1560.3 [CarbohydrateContent] 41.6 [FiberContent] 5.2 [SugarContent] 3.5 [ProteinContent] 23.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Select the Saute function on your instant pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2 to 3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes]. Select Cancel on your instant pot. Pour chicken broth over the sausage, and add in potatoes and herbs. Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function. Add kale (I doubled the amount I added but listed recipe as written] and stir a few minutes until kale begins to wilt. Add in coconut milk or heavy cream. Season with crushed red pepper, salt, and pepper to taste.
[Name] Pineapple Rum Daiquiri Cocktail [AuthorId] 2002557775 [AuthorName] Steven R. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-12-02T18:22:00Z [Description] The original recipe from Houston's Tongue-Cut Sparrow seem's to be more focussed on presentation - the drink recipe calls to be served over crushed ice and adorned with fresh fruit. Whilst I agree with bartender Bobby Heugel's mixes of pineapple-infused rum and maraschino liqueur for a daiquiri variation, I'd recommend serving it straight up. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002557775/3xce5OxVTVipOIZarR5B_pineapple-daiquiri.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["45", "7 1/2", "15", "7 1/2"] [RecipeIngredientParts] ["pineapple rum", "maraschino juice", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients into your cocktail shaker. Shake with ice. Strain into a chilled cocktail glass. Garnish with a lime wedge, orange twist and/or pineapple spear.
[Name] Mommy's Mac N Cheese [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-12-02T18:23:00Z [Description] Make and share this Mommy's Mac N Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/44/zNUEKEPRMexAfKs7r7uK_IMG_9628.JPG" [RecipeCategory] Thanksgiving [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "3", "3", "1/4", "1/2", "1/8", "1"] [RecipeIngredientParts] ["macaroni noodles", "water", "cheese", "milk", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.5 [FatContent] 25.2 [SaturatedFatContent] 15.7 [CholesterolContent] 66.4 [SodiumContent] 1020.9 [CarbohydrateContent] 28.1 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 21.2 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Place noodles in pot with the water. Turn stove on high heat. Bring to boil and boil for 6 minutes. Turn off stove. Drain and return noodles to pot. Add the cheese, milk, butter, salt and pepper. Return to stove on low heat. Stir until cheese is melted and it nice and thick.
[Name] Sweet Potato Harissa Hash [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-12-02T18:27:00Z [Description] I've been looking for another healthy way to make hash. I found this recipe on Running To The Kitchen and have been "playing" with it. I think I could eat this for any meal of the day [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1/2 - 1", "1/2", "1/2", "1/4", "1/8", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "bell pepper", "garlic clove", "sweet potato", "harissa", "cumin", "salt", "black pepper", "black beans", "eggs", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.8 [FatContent] 12.2 [SaturatedFatContent] 2.6 [CholesterolContent] 186.0 [SodiumContent] 416.0 [CarbohydrateContent] 32.4 [FiberContent] 8.2 [SugarContent] 6.3 [ProteinContent] 12.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add olive oil to a skillet over medium heat. Once hot, add the onions and let cook 2-3 minutes until softened. Add the peppers and garlic and cook an additional 3-4 minutes until softened. Add sweet potato, harissa paste, all the spices and a drizzle more of the olive oil. Toss to combine and cook until the potatoes are fork tender and softened, about 5-7 minutes. Add the spinach and black beans to the skillet, toss and cook until spinach is wilted. Crack the eggs over the top of the hash, cover with a lid and cook until egg whites are set. Remove the lid, season with additional salt and pepper. Sprinkle the chopped green onion on top and serve.
[Name] Traditional Recaito [AuthorId] 55392 [AuthorName] nsomniak6 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2019-12-02T18:27:00Z [Description] From Daisy Martinez!
[Name] Sweet Peanut Butter Frosting [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-12-02T18:27:00Z [Description] Make and share this Sweet Peanut Butter Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1 3/4"] [RecipeIngredientParts] ["peanut butter", "margarine", "milk", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 13.1 [SaturatedFatContent] 2.8 [CholesterolContent] 0.5 [SodiumContent] 140.2 [CarbohydrateContent] 19.9 [FiberContent] 0.6 [SugarContent] 18.1 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 Cupcakes [RecipeInstructions] Whip peanut butter in mixer on high speed. Add all ingredients in order till the consistency you desire is achieved. You may want to start with just 2 tablespoons of milk. And it's easiest to add 1/2 cup of powdered sugar at a time :].
[Name] White Bean Chocolate Chip Cookie Bars [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-12-02T18:29:00Z [Description] Make and share this White Bean Chocolate Chip Cookie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "7/8", "1", "3", "1/2", "1/8", "1/8", "1/3", "1", "1/2"] [RecipeIngredientParts] ["white beans", "brown sugar", "vanilla", "butter", "salt", "baking powder", "baking soda", "flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.6 [FatContent] 7.3 [SaturatedFatContent] 4.3 [CholesterolContent] 28.6 [SodiumContent] 195.8 [CarbohydrateContent] 40.6 [FiberContent] 2.9 [SugarContent] 26.1 [ProteinContent] 4.6 [RecipeServings] 9.0 [RecipeYield] 9 Cookie Bars [RecipeInstructions] Puree white beans in food processor. Add ingredients to processor in order as listed. Pour into greased 8 x 8 glass pan. Bake at 350 for 30 minutes. Cut like a tic-tac-toe board.
[Name] Bloody Mary Celery Sticks [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2019-12-02T18:31:00Z [Description] I make up a jar of these when I'm serving Bloody Marys to a few people, and sometimes I make a jar of them up just for my husband and myself. We can snack on these spicy, garlicky babies even without the cocktails! Cook time listed is chill time. These can be made in a bowl as well, see note. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/49/fE42cXfSqqgx8No3wbSp_bloody mary celery sticks.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "6 -8", "1", "2", "1", "10 -14"] [RecipeIngredientParts] ["white vinegar", "sugar", "salt", "garlic cloves", "mustard seeds", "peppercorn", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1090.4 [CarbohydrateContent] 13.2 [FiberContent] 1.2 [SugarContent] 11.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut celery stalks into lengths to stand up in quart wide mouth jar with a little wiggle room and just enough head room to pour in the brine and place on the lid. Bring all ingredients except celery to a boil just so sugar and salt dissolve. Remove from heat and pour over celery. Push down and adjust seeds and garlic cloves. Cool for a few minutes, place on the lid, and cool all the way, then refrigerate until completely chilled, 2 or 3 hours. They are now ready to serve in Bloody Marys or on a relish tray. NOTE: You can also cut these in lengths to fit a pint jar, or submerged in a bowl, weighing them down with a small plate. In this case, cut the ingredients in half.
[Name] Best Ever Homemade Cinnamon Rolls [AuthorId] 329671 [AuthorName] manushag [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2019-12-02T18:31:00Z [Description] Make and share this Best Ever Homemade Cinnamon Rolls 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/53/95/50/U74so52FT3uBVx70Msqb_FV8dWtTSgO8NpgKttebj_20180207_131428.jpg" [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/4", "1/2", "3", "4", "1", "4 -5", "1/2", "1/2", "2", "4", "4", "4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["milk", "sugar", "eggs", "butter", "salt", "flour", "sugar", "brown sugar", "cinnamon", "butter", "cream cheese", "butter", "vanilla", "milk", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.0 [FatContent] 28.7 [SaturatedFatContent] 17.4 [CholesterolContent] 120.9 [SodiumContent] 459.2 [CarbohydrateContent] 66.3 [FiberContent] 1.6 [SugarContent] 32.4 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] 12 Rolls [RecipeInstructions] ["Place warm milk and yeast in bowl of stand mixer with sugar and stir until dissolved. Add eggs butter and 1 cup of flour until combined. Add salt and gradually add flour until dough comes away from sides of bowl. Dough should be soft and slightly sticky. Knead 10 minutes with dough hook, or by hand, forming a smooth ball. Oil bowl and roll ball of dough around until all sides of dough are oiled. Cover bowl with plastic wrap or a towel and allow to rise in a warm place until doubled.", "Preheat oven to 350°.", "Stir together sugar, brown sugar and cinnamon. Roll out dough to 18 × 24 inch square. Spread softened butter all over dough and sprinkle filling, spreading it to edges, but leaving 1/2 inch on top edge. Starting from the bottom, roll up and pinch top edge to seal. Cut into 12 two inch rolls and place into prepared pan. Cover with plastic wrap and let rise in a warm place until doubled. Bake 30 minutes, until browned.", "While rolls are baking, mix together cream cheese and butter, until smooth. Add vanilla, milk and confectioners sugar until well blended. Set aside until rolls are baked. Cool 5 minutes and frost. Cool 30 minutes and enjoy!" ]
[Name] Sausage, Apple & Cranberry Breakfast Torta [AuthorId] 140309 [AuthorName] Tina7836 [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2019-12-02T18:32:00Z [Description] from Kroger.com - Wake holiday houseguests with a sweet (and delicious-smelling) surprise by baking Jimmy Dean® Pork Sausage, ricotta cheese, eggs, apples and cranberries together in a flaky puff pastry. Talk about a breakfast that impresses! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "1", "7", "1", "1", "1"] [RecipeIngredientParts] ["pork sausage", "frozen puff pastry", "golden delicious apples", "cranberries", "sugar", "ground cinnamon", "eggs", "vanilla", "ricotta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.8 [FatContent] 34.3 [SaturatedFatContent] 11.9 [CholesterolContent] 156.1 [SodiumContent] 460.0 [CarbohydrateContent] 27.4 [FiberContent] 1.8 [SugarContent] 6.7 [ProteinContent] 17.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Step 1. Preheat oven to 375°F. Step 2. Unfold pastry sheets. On lightly floured surface, roll out sheets to two (12-inch] squares. Step 3. Spray bottom of a 9” springform pan with cooking spray. Line with one sheet dough on bottom and upsides of pan. Step 4. In a small bowl, toss apples and cranberries with sugar and cinnamon; set aside. Step 5. In a large bowl, beat 6 eggs and vanilla with wire whisk until well blended. Add ricotta cheese; mix well. Step 6. Layer half of the sausage, ricotta cheese mixture, apples and cheddar cheese on top of the crust. Repeat layer. Step 7. Top with remaining pastry sheet, fold under edges of pastry and tuck inside of pan. Beat remaining egg and use to brush pastry. Cut 4 slits in top crust. Bake 50-60 minutes or until golden brown. Step 8. Let stand 10-15 minutes. Run small knife around edge of pan to loosen crust before removing rim. Cut into 12 wedges and serve. Refrigerate leftovers.
[Name] Musakhan Sumac Chicken [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2019-12-02T18:32:00Z [Description] The national dish of Palestine. This meal will be a combination of: the most unique + delicious meals you'll ever have! And then you'll be in disbelief of how crazy simple it is to make. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "Palestinian", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "6", "3", "1/2", "1/2", "1/8", "1", "1/4", "3", "1/4", NA] [RecipeIngredientParts] ["chicken thighs", "red onions", "black pepper", "cayenne", "olive oil", "pine nuts", "parsley", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.0 [FatContent] 26.7 [SaturatedFatContent] 5.6 [CholesterolContent] 79.0 [SodiumContent] 207.2 [CarbohydrateContent] 29.2 [FiberContent] 3.6 [SugarContent] 7.3 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine all of the spices (sumac, pumpkin spice, black pepper, smoked paprika, and cayenne]. Set aside 2 tablespoons of this mixture. in an XL 14\" saute pan blanch the sliced onions with the 1/4 cup of olive oil and 2 tablespoons of the above spice mixture. Cover when not stirring. Approximately 5 minutes. Toast pine nuts in a 10\" fry pan. With remaining spice mixture, coat the chicken pieces. In a half-sheet baking pan, lay down 6 pita loafs, smother with the sauteed onions, place one chicken piece on each loaf, and sprinkle with toasted pine nuts. Bake at 350 degrees for 45-60 minutes. Sprinkle with parsley and serve with yogurt on the side!
[Name] Spinach Artichoke Pasta Salad [AuthorId] 1803078524 [AuthorName] Rachel M. [CookTime] PT5M [PrepTime] PT8M [TotalTime] PT13M [DatePublished] 2019-12-02T18:32:00Z [Description] Make and share this Spinach Artichoke Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/2", "1", "1", "2", "2", "1/4", "1", NA] [RecipeIngredientParts] ["artichoke hearts", "sun-dried tomato", "red onion", "garlic clove", "lemon", "lemon juice", "red wine vinegar", "olive oil", "fresh thyme leave", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.7 [FatContent] 20.6 [SaturatedFatContent] 5.1 [CholesterolContent] 36.0 [SodiumContent] 779.8 [CarbohydrateContent] 61.6 [FiberContent] 13.5 [SugarContent] 5.5 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.", "Coarsely chop baby spinach. Combine with artichoke pieces, and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate." ]
[Name] Easy Breakfast Fried Rice [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-12-02T18:37:00Z [Description] Make and share this Easy Breakfast Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["cooked brown rice", "green onion top"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 220.6 [CarbohydrateContent] 12.9 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 15.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk the egg whites until they are slightly frothy. Place a small nonstick skillet over medium heat. When warm, lightly mist the pan with cooking spray, and pour the egg whites into the pan. Scramble the whites until almost set, about 3–5 minutes. Stir in the rice, chili-garlic sauce and green onion. Cook, stirring constantly, for 1–2 minutes, or until the eggs are completely cooked. Season with salt and pepper. Serve immediately.
[Name] Super Simple Pizza Dough [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2019-12-02T18:38:00Z [Description] Make and share this Super Simple Pizza Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "18", "1 1/2", "2"] [RecipeIngredientParts] ["dry active yeast", "water", "all-purpose flour", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.0 [FatContent] 8.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 878.6 [CarbohydrateContent] 99.0 [FiberContent] 4.1 [SugarContent] 0.3 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Making and dividing the dough:", "Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn’t cold]. Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.", "Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren’t mixed inches Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.", "Rising and storing the dough:", "What you do next depends on whether you want to make pizza right way or at a later date.", "If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.", "Use today:", "In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.", "If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they’ll almost double in size], and let them rise in the refrigerator overnight.", "To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.", "To freeze the dough balls, dust each one generously with flour as soon as you’ve made it, and put each one in a separate zip-top bag. Freeze for up to a month.", "It’s best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before] you want to use it. But I’ve found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.", "Shaping your pizza.", "Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.", "Lift the dough and lay it over the back of the fist of one hand. Put your other fist under the dough, right next to your first fist. Now gently stretch the dough by moving your fists away from each other (see Video]. Each time you do this stretch, rotate the dough. Continue stretching and rotating until the dough is thin, about 1/4 inch, and measures about 9 inches across. Unless your dough is still cold from the freezer, it will be so soft that its own weight will stretch it out. Alternatively, use a rolling pin to roll out the dough thinly on a floured board. If you like a very thin pizza, roll the dough out to a 10-inch round. Be careful not to make it too thin, and remember that the thinner the pizza, the less topping it can handle.", "Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet]. Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.", "Topping your pizza.", "For some people, pizza isn’t pizza without the scarlet of tomatoes peeking through the cheese, but there are many delicious savory combinations that show off fresh seasonal produce. It’s better to use winter vegetables like greens or even canned tomatoes when fresh tomatoes are out of season.", "To get you started, here are two of my favorite ways to top a pizza — plus lots of suggestions for combinations to inspire your own designs.", "To make the Angeli Caffé’s favorite, Pizza al Caprino — Over the shaped pizza, scatter 10 to 15 cloves roasted or slow-cooked garlic, 5 to 6 oil-packed sun-dried tomatoes (drained and sliced], 3 ounces crumbled goat cheese, a few capers, and a pinch of oregano. Drizzle with extra-virgin olive oil.", "To make a simple flatbread — Scatter sliced garlic (3 to 4 cloves], minced fresh rosemary (from 1 small sprig], and coarse salt over the dough. Make several 1/2-inch slashes to keep the dough from puffing up. Drizzle with lots of extra-virgin olive oil before baking, and garnish with Parmesan. Serve this delicious “Pizza Aglio e Olio” with a salad or cheese.", "To design your own pizza — Use any of these topping combinations to inspire your own creation. A generous drizzle of olive oil is a great addition to just about any pizza.", "Sautéed onions, fresh sage leaves, grated pecorino romano, grated Parmesan.", "Basil pesto, toasted pine nuts, slow-cooked garlic, grated Parmesan.", "Sautéed leeks, chopped artichoke hearts, a bit of crushed tomatoes, grated Parmesan.", "Italian Fontina, Gorgonzola, sun-dried tomatoes.", "Garlic, olives, capers, anchovies, and crushed tomatoes.", "Sliced tomatoes, mozzarella, fresh basil.", "Thinly sliced prosciutto, ricotta, fresh basil, grated Parmesan.", "Cooked Italian sausage, sautéed onions, Italian Fontina, mozzarella.", "Sautéed mushrooms, thinly sliced cooked potatoes, Gorgonzola, crumbled cooked bacon or pancetta.", "Baking your pizza:", "Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.", "Shake the peel (or baking sheet] gently back and forth to make sure the pizza isn’t stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minute Using a peel, a wide spatula, or tongs, remove the pizza from the oven." ]
[Name] Caramel Flan (Pudin De Caramelo) [AuthorId] 1832363 [AuthorName] LRMello [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2019-12-02T18:39:00Z [Description] Make and share this Caramel Flan (Pudin De Caramelo) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Brazilian", "South American", "Healthy"] [RecipeIngredientQuantities] ["2", "2", "28", "6", "4", "1/2"] [RecipeIngredientParts] ["sugar", "sweetened condensed milk", "milk", "eggs", "pure vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.0 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 94.1 [SodiumContent] 188.8 [CarbohydrateContent] 54.7 [FiberContent] 0.0 [SugarContent] 52.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 16 slices [RecipeInstructions] 1. Adjust oven rack to middle position and preheat oven to 325°F. Place clean kitchen towel in roasting pan. Set 9-inch round baking pan on top of towel. Set tea kettle or pot of water to boil. 2. Meanwhile, combine sugar and 1/2 cup water in medium heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally, until the sugar turns deep amber, 10 to 12 minutes. Immediately pour the caramel into the baking pan and swirl to coat to the bottom. Allow it to set, 5 to 10 minutes. 3. Place the sweetened condensed milk, milk, eggs, vanilla, and salt in a blender and blend until thoroughly combined, about 1 minute. (Alternatively, you may whisk the ingredients together by hand in a large bowl]. Pour the flan mixture over the set caramel. 4. Open the oven door and set the roasting pan and flan in the oven. Carefully pour hot water into the roasting pan—water should reach halfway up the sides of the flan pan. Bake until flan is set, but still a bit wobbly, about 1 hour. 5. Remove cake pan from roasting pan and cool on rack, about 15 minutes. Chill completely in refrigerator, 2 to 3 hours. Run a knife along the flan edges and invert onto serving plate. Serve.
[Name] Corn Souffle [AuthorId] 1832363 [AuthorName] LRMello [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-12-02T18:41:00Z [Description] Make and share this Corn Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "8"] [RecipeIngredientParts] ["butter", "whole corn", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.5 [FatContent] 14.7 [SaturatedFatContent] 7.9 [CholesterolContent] 31.1 [SodiumContent] 362.6 [CarbohydrateContent] 28.1 [FiberContent] 2.5 [SugarContent] 8.2 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350 and grease a 1 1/2 casserole dish. . Mix all ingredients together in a bowl. Bake in casserole dish for 50-60 min until brown.
[Name] Apple Pie Toast [AuthorId] 2002560594 [AuthorName] Amelia S. [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2019-12-02T18:43:00Z [Description] This recipe is great for a sleepover and it is very yummy.        Also this recipe is made by a 13 year old  [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1345.5 [FatContent] 25.2 [SaturatedFatContent] 10.8 [CholesterolContent] 144.2 [SodiumContent] 1767.3 [CarbohydrateContent] 265.8 [FiberContent] 10.9 [SugarContent] 48.0 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Step 1: Put two pieces of toast in the toaster for about 1 minute on medium heat. Step 2: Take out bread after 1 minute and spread the butter on each half(split butter in half then put each half on the bread. Step 3: Sprinkle cinnamon sugar on buttered toast. Step 4: Dice apples into cubes (about 1/2 inch]. Step 5: Drizzle caramel on apples . Enjoy!
[Name] Chewy Chocolate Pecan Pie Bars [AuthorId] 2000910733 [AuthorName] tod_mcclary [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2019-12-02T18:44:00Z [Description] Make and share this Chewy Chocolate Pecan Pie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1/2", "1", "1 1/2", "2/3", "1/3", "1/3", "1", "1/4", "3", "1", "1/2"] [RecipeIngredientParts] ["granulated sugar", "butter", "margarine", "vanilla extract", "all-purpose flour", "dark brown sugar", "dark corn syrup", "molasses", "vanilla extract", "salt", "eggs", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.9 [FatContent] 5.9 [SaturatedFatContent] 2.4 [CholesterolContent] 22.3 [SodiumContent] 52.0 [CarbohydrateContent] 18.3 [FiberContent] 0.6 [SugarContent] 11.7 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 36 [RecipeInstructions] 1. Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. 2. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown. 3. Meanwhile, in medium bowl, beat brown sugar, dark corn syrup, Molasses 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans and chocolate chips. Pour over crust. 4. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry. Exper Tips: Cool in Refrigerator to firmly setup up bars before cutting into squares. Create party triangles by cutting the bar squares diagonally in half before dipping in melted chocolate. Substitute baking butter with canola oil right from the refrigerator. Substitute Maple Syrup for Dark Corn Syrup.
[Name] Decadent Sweet Potato Casserole [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-12-02T18:44:00Z [Description] Light and creamy sweet potato casserole with a crunchy pecan topping. Perfect for Thanksgiving dinner! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Thanksgiving", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1/2", "1/3", "1", "1/2", "2", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["mashed sweet potatoes", "butter", "milk", "white sugar", "vanilla extract", "eggs", "light brown sugar", "all-purpose flour", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.3 [FatContent] 15.4 [SaturatedFatContent] 6.8 [CholesterolContent] 49.4 [SodiumContent] 342.4 [CarbohydrateContent] 46.6 [FiberContent] 3.1 [SugarContent] 31.4 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
[Name] Traditional Yang Chow Fried Rice [AuthorId] 2002491270 [AuthorName] thangvo2305 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-12-02T18:45:00Z [Description] Make and share this Traditional Yang Chow Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1", "3", "4", "2", "1", "1", "2 -4"] [RecipeIngredientParts] ["garlic cloves", "red bell pepper", "red onion", "eggs", "cooked jasmine rice", "scallions", "Chinese five spice powder", "kosher salt", "szechuan peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.0 [FatContent] 15.1 [SaturatedFatContent] 3.5 [CholesterolContent] 279.0 [SodiumContent] 1365.6 [CarbohydrateContent] 91.9 [FiberContent] 8.4 [SugarContent] 7.4 [ProteinContent] 21.4 [RecipeServings] 2.0 [RecipeYield] 2 2 [RecipeInstructions] ["Place a wok or large skillet over medium-high heat and when it is hot, add the oil.", "Add the ginger and garlic and cook until lightly carmelized, about 1 minute.", "Add the bell pepper, and red onion and cook for 2 minutes.", "At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly — for a couple of minutes.", "Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.", "Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes. Serve immediately." ]
[Name] Spiced Cranberry Chutney [AuthorId] 168037 [AuthorName] Dannys Diner [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2019-12-02T18:46:00Z [Description] Delicious make-ahead cranberry side dish. The flavors taste best if allowed to cool overnight before being served. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/62/Zkc8kJlQ3SZoB1K9fbvg_Cranberry Chutney 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/62/EaGhTlynTLeQ4bfaaL2g_Cranberry Chutney 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/62/7VzLY0osRbWzyrq6Yj1q_Cranberry Chutney 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/62/t1aVypf1QhGg8b6C2zkT_Cranberry Chutney 1.jpg" ] [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/3", "1", "2", "1 1/2", "1/2", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "white sugar", "brown sugar", "golden raisin", "cinnamon", "ginger", "clove", "allspice", "water", "apple", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1681.0 [FatContent] 2.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 108.5 [CarbohydrateContent] 436.5 [FiberContent] 38.0 [SugarContent] 346.9 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Add cranberries, white sugar, brown sugar, raisins, cinnamon, ginger, cloves, allspice, and water in pan over the stove. Stir to combine. Simmer over medium heat, stirring regularly until juice is released and berries start popping (approx. 15 minutes]. Stir in onion, apple, and celery. Simmer 15 minutes more. Remove from heat. Cool. Can be served immediately (once cooled], although it tastes better if it cools in the refrigerator overnight.
[Name] Slow Cooker Chuck Pot Roast [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2019-12-02T18:46:00Z [Description] Make and share this Slow Cooker Chuck Pot Roast 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/166548/qMNHaerSiahnUAeimAJg_Chuck%20Roast%20-%20Early.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat"] [RecipeIngredientQuantities] ["4 -5", "2", "2", "1", "1", "1", "1", "2", "2", "3", "2", "1", "2", "2", NA] [RecipeIngredientParts] ["canola oil", "kosher salt", "ground black pepper", "dried thyme", "carrot", "onion", "celery ribs", "yukon gold potatoes", "garlic", "beef broth", "cumin", "cornstarch", "cold water", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.1 [FatContent] 17.9 [SaturatedFatContent] 6.6 [CholesterolContent] 149.7 [SodiumContent] 1045.2 [CarbohydrateContent] 40.3 [FiberContent] 4.7 [SugarContent] 4.7 [ProteinContent] 53.0 [RecipeServings] 8.0 [RecipeYield] 8 Portions [RecipeInstructions] Season the check roast with the kosher salt, pepper and thyme. Heat you pan. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. ( Less for smaller roast, and I try to also brown edges in addition to sides]. Brown to your liking. In your slow cooker add the carrots, potatoes, garlic, celery and onion. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or 5-6 on high. (I think low is much better, more tender]. In the last hour mix your cornstarch and water and add it to slow cooker to thicken the sauce or you can take the food out when done cooking and add the leftover liquid to a small saucepan with the cornstarch / water mixture and cook on high for just 2- 3 minutes until the liquid is thickened into gravy. Pour the gravy over the meat and garnish with parsley if desired.
[Name] Low-Carb Thumbprint Cookies [AuthorId] 1803003225 [AuthorName] Bare Paws Farm [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2019-12-02T18:47:00Z [Description] Okay, I'm not sure how "low-carb" these will be, that's why I'm inputting it here. This is a lower-carb adjustment to the acclaimed recipe of Allrecipes.com. However, I already have homemade peach jam (normal recipe, with crap-tons of sugar), and I intend to use it. So be the carbs! I can only do what I can do. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1/2", "1/2", "1/4", "2/3", "1/4"] [RecipeIngredientParts] ["butter", "stevia", "egg", "vanilla", "pecans", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.4 [FatContent] 9.7 [SaturatedFatContent] 5.1 [CholesterolContent] 35.8 [SodiumContent] 127.6 [CarbohydrateContent] 12.6 [FiberContent] 0.4 [SugarContent] 8.8 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cream butter, sugar, egg and vanilla. Add flours, salt and walnuts. Shape into balls. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. Place a dent in each cookie with thumb. Put jam in each thumbprint. Bake for another 8+ minutes until golden brown.
[Name] Lower-Carb Cinnamon Roll Cookies [AuthorId] 1803003225 [AuthorName] Bare Paws Farm [CookTime] PT8M [PrepTime] PT1H30M [TotalTime] PT1H38M [DatePublished] 2019-12-02T18:48:00Z [Description] Make and share this Lower-Carb Cinnamon Roll Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1 1/2", "1 1/2", "2", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["butter", "eggs", "vanilla", "stevia", "molasses", "baking powder", "salt", "cinnamon", "stevia", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.0 [FatContent] 4.2 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 118.8 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Filling: Stir together the sugar and cinnamon; set aside. Cookies: Cream butter, stevia and molasses until well blended with an electric mixer on medium speed. Add eggs and vanilla, blend well. Combine the flours, baking powder, salt and cinnamon; add to butter mixture and blend well. Turn dough out onto a sheet of waxed paper, spread into a 9x6-inch rectangle using a rubber spatula. Sprinkle the cinnamon-sugar to within 1 inch from the edges. Roll up jelly-roll style. Wrap tightly in plastic wrap. Refrigerate at least 1 hour. Preheat oven to 350º. Slice dough 1/2-inch thick; place 2 inches apart on parchment-lined cookie sheets. Bake for 8 minutes. Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
[Name] Most Amazing Banana Bread [AuthorId] 2002564159 [AuthorName] HEAVEN M. [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2019-12-02T18:48:00Z [Description] Make and share this Most Amazing Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "2", "3", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "unsalted butter", "eggs", "bananas", "milk", "ground cinnamon", "all-purpose flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.5 [FatContent] 10.6 [SaturatedFatContent] 6.3 [CholesterolContent] 61.8 [SodiumContent] 412.0 [CarbohydrateContent] 47.6 [FiberContent] 1.7 [SugarContent] 24.4 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3-inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda, and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.
[Name] Basic Bread Recipe [AuthorId] 2002564159 [AuthorName] HEAVEN M. [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2019-12-02T18:49:00Z [Description] Make and share this Basic Bread Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "8", "2", "3", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "unsalted butter", "eggs", "bananas", "milk", "ground cinnamon", "all-purpose flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.9 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 51.5 [SodiumContent] 343.3 [CarbohydrateContent] 39.7 [FiberContent] 1.4 [SugarContent] 20.3 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Spread slices with honey or serve with ice cream.
[Name] Chewy Monkey Brownies [AuthorId] 2001807485 [AuthorName] Tom J. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2019-12-02T18:51:00Z [Description] Make and share this Chewy Monkey Brownies 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/2001807485/cuOVcb7YRAaoRtnua7ki_20191127_182954.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "2", "1 2/3", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["creamy peanut butter", "butter", "margarine", "brown sugar", "vanilla", "eggs", "baking powder", "salt", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.7 [FatContent] 26.1 [SaturatedFatContent] 8.5 [CholesterolContent] 82.3 [SodiumContent] 434.4 [CarbohydrateContent] 52.5 [FiberContent] 3.3 [SugarContent] 43.0 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Grease an 8 inch square baking pan. Combine peanut butter and butter in a mixing bowl, and beat until smooth and well blended. Add the brown sugar and vanilla and beat well. Add the eggs and mashed banana, beat until well mixed. Mixture will be slightly runny. Combine the flour, baking powder and salt, then stir and toss them together. Add to the first mixture and beat until completely mixed. Stir in the nuts. Spread the batter (should be stiff by now] evenly in baking pan. Slice last banana and place slices across the top of the batter. Bake for 25 to 30 minutes or until a toothpicked inserted in the center comes out barely clean. Remove from oven and cool on a rack.
[Name] Prosciutto Asparagus Puff Pastry Bundles [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-12-02T18:59:00Z [Description] Very easy and elegant appetizer or also for brunch. Make this when you can find the very thin asparagus spears. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/69/kxI1wuLQR4GgMxlVeGT5_Prosciutto Asparagus Puff Pastry Bundles.jpg" [RecipeCategory] Brunch [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12 -16", "1", "1", "4", "6", "1"] [RecipeIngredientParts] ["asparagus", "extra virgin olive oil", "frozen puff pastry", "gruyere cheese", "prosciutto", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.2 [FatContent] 24.9 [SaturatedFatContent] 8.1 [CholesterolContent] 51.8 [SodiumContent] 185.4 [CarbohydrateContent] 20.9 [FiberContent] 1.8 [SugarContent] 1.1 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Line a sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this]. Toss asparagus in olive oil and season with salt and pepper. To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size] and 1-2 tablespoons of cheese. Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired. Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.
[Name] Rosie's Turkey Dressing [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2019-12-02T19:02:00Z [Description] Make and share this Rosie's Turkey Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "1", NA, "4", "2", "1/2", "4", NA, "2", "2", NA] [RecipeIngredientParts] ["butter", "onions", "garlic cloves", "celery", "chicken broth", "ground sausage", "walnuts", "poppy seeds", "water chestnut", "poultry seasoning", "sage", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.9 [FatContent] 60.6 [SaturatedFatContent] 25.5 [CholesterolContent] 142.7 [SodiumContent] 1320.3 [CarbohydrateContent] 7.6 [FiberContent] 2.6 [SugarContent] 2.4 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute' first four ingredients. Then add seasoned bread crumbs, cornbread crumbs, chicken broth, sausage, and then stir in remaining ingredients. Place in large baking dish and bake 35-45 minutes at 350 degrees covered with foil.
[Name] HOMEMADE HOLIDAY EGGNOG [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2019-12-02T19:03:00Z [Description] Rich and creamy, this beverage is sure to please everyone! Sprinkle on some nutmeg & enjoy this incredible traditional beverage... VIDEO https://www.youtube.com/watch?v=ufTuDUId7p0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qrnwzB36QZyDzwsF6dwY_Eggnog_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1/2", "2", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["granulated sugar", "heavy cream", "milk", "cinnamon stick", "sea salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.9 [FatContent] 54.2 [SaturatedFatContent] 31.6 [CholesterolContent] 494.4 [SodiumContent] 162.3 [CarbohydrateContent] 32.2 [FiberContent] 0.0 [SugarContent] 25.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a medium bowl, add egg yolks and sugar; whisk until light in color and creamy (this help from curdling]. In a medium saucepan over medium heat, add cream, milk, cinnamon stick and salt; stir until mixture just starts simmering. Slowly temper the egg mixture by whisking hot cream mixture a little at a time. When half the hot liquid is combined with egg mixture, transfer it to the saucepan. Whisk continuously for 2 minutes. Remove from the heat and add vanilla; stir to combine. Strain mixture using a fine sieve placed over a bowl or measuring cup; discard what are in the sieve. Pour eggnog into a container or a pitcher and cover with cling film. Transfer to the refrigerator until cold. When ready to serve, stir the eggnog, add ice cubes in tall glasses, pour rum if desired and sprinkle with nutmeg. Yield 4 cups.
[Name] Alyssa's Baked Macaroni and Cheese [AuthorId] 2871724 [AuthorName] msgtmoe7 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-12-02T19:03:00Z [Description] Make and share this Alyssa's Baked Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1 1/2", "1", "1/2", "10"] [RecipeIngredientParts] ["elbow macaroni", "butter", "flour", "milk", "sour cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.4 [FatContent] 30.2 [SaturatedFatContent] 18.6 [CholesterolContent] 85.9 [SodiumContent] 596.6 [CarbohydrateContent] 26.4 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 13.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cook macaroni. Drain and rinse with cold water. pour into 3 quart casserole dish. In a saucepan melt butter and stir in flour. Gradually stir in milk and sour cream. Add salt and pepper. Cook over low heat stirring constantly, until sauce bubbles and thickens. Reserve 1 cup of shredded cheese. Toss macaroni with shredded cheddar cheese. Pour sauce over macaroni and mix thoroughly. Sprinkle with reserved cheese. Bake for 1 hour or until bubbly and brown.
[Name] Cranberry Sauerbraten [AuthorId] 2282243 [AuthorName] gym-princess [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2019-12-02T19:03:00Z [Description] Make and share this Cranberry Sauerbraten recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4 -5", "2", "1/8", "2", "2", "2", "1/2", "2 1/2", "1 1/2", "1/8", "1", "2", "1 1/2"] [RecipeIngredientParts] ["salt", "black pepper", "onions", "fresh cranberries", "granulated sugar", "vinegar", "water", "ground cloves", "garlic powder", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.0 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 389.9 [CarbohydrateContent] 13.1 [FiberContent] 1.1 [SugarContent] 9.8 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sprinkle meat with salt and pepper. Brown in oil. Add remaining ingredients except 2 tablespoons water and cornstarch. Simmer until meat is cooked and ingredients are cooked through. Mix 2 tablespoons water and cornstarch. Add and simmer until sauce is thickened. Serve with egg noodles or rice.
[Name] Spicy Hoisin Crockpot Chicken [AuthorId] 232861 [AuthorName] Tarlain [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2019-12-02T19:03:00Z [Description] Make and share this Spicy Hoisin Crockpot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "From Scratch"] [RecipeIngredientQuantities] ["3", "4", "1/2", "1/2", "1/2", "1/2", "1", "6", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "hoisin sauce", "soy sauce", "apple cider", "ground ginger", "lime juice", "carrot", "onion", "broccoli", "snow peas", "bamboo shoot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.8 [FatContent] 8.0 [SaturatedFatContent] 1.4 [CholesterolContent] 73.0 [SodiumContent] 987.2 [CarbohydrateContent] 10.8 [FiberContent] 1.7 [SugarContent] 5.9 [ProteinContent] 26.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sauté the cut up chicken in the oil. Remove the chicken and allow it to drain. In the sauté pan mix all the ingredients and bring to a boil. Place the chicken into the crockpot and cover with the sauce. Place the crockpot on low to finish cooking the chicken. Add the vegetables during the last 2 hours Serve over cooked rice.
[Name] Cranberry Sauce & Apple Pie Filling Mash-Up (No Cook) [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT2H [PrepTime] PT8M [TotalTime] PT2H8M [DatePublished] 2019-12-02T19:06:00Z [Description] Make and share this Cranberry Sauce & Apple Pie Filling Mash-Up (No Cook) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1"] [RecipeIngredientParts] ["whole berry cranberry sauce", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 69.1 [CarbohydrateContent] 57.9 [FiberContent] 1.8 [SugarContent] 44.8 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] In a mixing bowl put the apple pie filling mixture. Dice the apples if desired. Add the cranberry sauce and stir until well combined. Add the cinnamon, less or more as desired. Add the sugar, 1 teaspoon at a time, until you have reached the desired sweetness. Add more if you want it really sweet or leave the sugar out entirely. Mix to blend and chill until serving time. Cooking time is minimum chilling time in the fridge.
[Name] Beer-Braised Stew [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H30M [PrepTime] PT40M [TotalTime] PT7H10M [DatePublished] 2019-12-02T19:06:00Z [Description] Make and share this Beer-Braised Stew 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/53/95/76/I5sRYSxTc6sLSxgTW3Ip_IMG_0671.JPG" [RecipeCategory] Vegetable [Keywords] ["Meat", "Healthy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "2", "1", "1", "1", "12", "1", "1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["bacon", "beef stew meat", "pepper", "salt", "onion", "garlic", "bay leaf", "beer", "soy sauce", "Worcestershire sauce", "dried thyme", "all-purpose flour", "water", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.0 [FatContent] 6.5 [SaturatedFatContent] 2.7 [CholesterolContent] 74.6 [SodiumContent] 435.3 [CarbohydrateContent] 8.0 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 26.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discard all but 2 tablespoons drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in drippings. Transfer to a 5-qt. slow cooker. Add the carrots, crumbled bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. taste and adjust seasonings with salt and pepper if needed. Serve beef over noodles or mashed potatoes.
[Name] Gluten Free Chocolate Crinkle Cookies [AuthorId] 2002522787 [AuthorName] Offthewheatenpath [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2019-12-02T19:07:00Z [Description] We're taking inspiration from the snow outside and making gluten free Chocolate Crinkle Cookies. Chewy on the inside with a powdered sugar outer that looks like snow, it's the perfect cookie for Christmas and to enjoy in this chilly weather. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1/2", "2", "1", "1/4", "1/3", "1", "1/2"] [RecipeIngredientParts] ["white sugar", "brown sugar", "vanilla", "cocoa powder", "eggs", "flour", "salt", "chocolate chips", "baking powder", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.8 [FatContent] 4.9 [SaturatedFatContent] 1.2 [CholesterolContent] 20.7 [SodiumContent] 63.2 [CarbohydrateContent] 23.7 [FiberContent] 1.2 [SugarContent] 16.5 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 18 Cookies [RecipeInstructions] ["In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.", "Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.", "When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.", "Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.", "Add the balls to the bowl with the powdered suagr and roll around to coat completely.", "Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.].", "Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving." ]
[Name] A Single Pie Crust [AuthorId] 2720797 [AuthorName] Disque [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-12-02T19:07:00Z [Description] Make and share this A Single Pie Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "3 -4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "vegetable shortening", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.6 [FatContent] 13.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 146.0 [CarbohydrateContent] 17.9 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] 1 Crust [RecipeInstructions] ["Mix flour and salt with a fork.", "Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.", "Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.", "To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.", "Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.", "To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.", "Double recipe for a 2-crust pie.", "NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little." ]
[Name] Pumpkin Spice Raisin Cookies [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-12-02T19:08:00Z [Description] These are very cake-like, not crunchy or chewy. Nice and spicy, low in calories, good with a little icing. I got the recipe many years ago from my neighbor, Ruth. I like to use raisins, but you may also add 1/2 cup of nuts, chocolate chips,white chocolate chunks, m&m’s, or dried cranberries. Use one addition, or a combination as desired. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["flour", "rolled oats", "baking soda", "cinnamon", "allspice", "clove", "salt", "butter", "granulated sugar", "brown sugar", "egg", "vanilla extract", "plain yogurt", "pumpkin puree", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.8 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 18.4 [SodiumContent] 141.5 [CarbohydrateContent] 22.3 [FiberContent] 0.9 [SugarContent] 10.8 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 350 degrees F. Combine dry ingredients in a medium bowl, set aside. Cream butter and sugars together until fluffy in a large mixer bowl. Beat in egg, vanilla, and yogurt. Add pumpkin puree, alternately with dry ingredients, into butter and sugar mixture. Add raisins. Mix until well combined. Drop by large spoonfuls onto cookie sheet lined with parchment, bake 350 degrees F for approximately 10-12 minutes. They will puff slightly but keep their shape, and brown slightly around the edges. Place paper with cookies onto a cooling rack, peel from paper when cooled. Serve plain, or with a dab of vanilla or cream cheese frosting.
[Name] STUFFED DATES With GORGONZOLA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2019-12-02T19:09:00Z [Description] This elegant hors d'oeuvre pairs very well with most cocktails, wines as well as champagne... perfect for the Holidays or special occasions. VIDEO https://www.youtube.com/watch?v=UPqt_VQDWTQ [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "4", "3", "16", "1", "1", "1/8"] [RecipeIngredientParts] ["dates", "light cream cheese", "gorgonzola", "pecans", "blackstrap molasses", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.8 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 6.4 [SodiumContent] 46.1 [CarbohydrateContent] 5.9 [FiberContent] 0.6 [SugarContent] 5.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 16 dates [RecipeInstructions] Using a sharp knife, cut a lengthwise slit down the center, but not through, each date to open the dates up; set aside. In a small bowl, mash together cream cheese and gorgonzola. Spread each date with about ½ teaspoons of the cheese mixture inside the opening. Smooth the top and place 1 pecan over each date. In a small bowl, combine balsamic syrup and molasses. Transfer the dates to a serving tray. Drizzle the molasses mixture over the dates and then sprinkle very lightly with cayenne pepper. Note: If not served right away, skip the drizzling and cover with plastic wrap; refrigerate until needed. Bring to room temperature and drizzle with molasses mixture before serving.
[Name] Simply Homemade Sweet Potato Casserole [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-12-02T19:09:00Z [Description] Make and share this Simply Homemade Sweet Potato Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/81/dVypXz1rQUu8ViZpXvRw_hi.jpg" [RecipeCategory] Low Protein [Keywords] ["Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["sweet potatoes", "all-purpose flour", "brown sugar", "butter", "salt", "pecans", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.4 [FatContent] 21.0 [SaturatedFatContent] 6.0 [CholesterolContent] 20.3 [SodiumContent] 287.2 [CarbohydrateContent] 84.0 [FiberContent] 7.8 [SugarContent] 36.0 [ProteinContent] 6.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 350 degrees farenheit. Drain sweet potatoes and reserve 1/2 cup of the liquid. Place the drained sweet potatoes evenly on a 9 x 9 pan. Pour the 1/2 cup of reserved sweet potato liquid over the potatoes. For the topping, mix together flour, sugar, butter and salt. Stir in the chopped pecans. The mixture should be crumbly. Spread topping mixture evenly over the sweet potatoes. Bake in oven for 30 minutes. Place foil over pan if the toppings starts to darken too much. Remove sweet potatoes from oven and turn oven on broil. Spread the marshmallows over the sweet potatoes and return to the oven. Broil for about 5 minutes or until the tops of the marshmallows start to turn brown. Remove from oven and serve.
[Name] Butternut Squash Kugel [AuthorId] 1114246 [AuthorName] Savta Deby [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-12-02T19:09:00Z [Description] A great autumn twist on a traditional Shabbat kugel. Also perfect for Thanksgiving! I have tweaked the original recipe to make it healthier. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/95/82/shgCgHNgRVCFiyrFVC3K_Butternut Squash Kugel.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "Kosher", "Free Of...", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/2", "3/4", NA] [RecipeIngredientParts] ["eggs", "avocado oil", "stevia", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.7 [FatContent] 10.4 [SaturatedFatContent] 1.5 [CholesterolContent] 46.5 [SodiumContent] 21.5 [CarbohydrateContent] 11.2 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel, cut up, and boil squash. Mash well. Add all other ingredients except cinnamon and mix thoroughly. Place in a glass or aluminum baking pan. Sprinkle top with cinnamon,. Bake at 350F for 40 minutes. Serve warm.
[Name] Gingersnaps [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2019-12-02T19:10:00Z [Description] From Joy of Cooking, these are delightfully sharp and chewy, with a lovely crinkle look. Won first prize at the Fall Fair with these! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1/2", "2", "3 3/4", "1 1/2", "2 -3", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "molasses", "vinegar", "all-purpose flour", "baking soda", "ginger", "cinnamon", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.7 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 6.2 [SodiumContent] 27.7 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 4.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 120 cookies [RecipeInstructions] Preheat oven to 325F. Cream together butter and sugar. Stir in the eggs, molasses, and vinegar. sift the dry ingredients and add. Mix the ingredients until blended. form the dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes.
[Name] Ground Turkey (Low Carb) Stew [AuthorId] 1458958 [AuthorName] jjsiverson [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-12-02T19:10:00Z [Description] Make and share this Ground Turkey (Low Carb) Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "10", "2", "1", "2", "2", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["ground turkey", "mushrooms", "sour cream", "half-and-half", "nutmeg", "Worcestershire sauce", "sherry wine", "salt", "butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.3 [FatContent] 32.8 [SaturatedFatContent] 13.7 [CholesterolContent] 196.9 [SodiumContent] 254.9 [CarbohydrateContent] 11.3 [FiberContent] 1.7 [SugarContent] 6.4 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in instant pot set on sautee function. Slice onions and mushrooms, add to pot and saute until vegetables are soft. Add ground turkey, continue to sautee. Add salt, garlic powder. Sautee until meat is cooked through. Add remaining ingredients, mix thoroughly. Continue cooking until total cooking time is 30 minutes. Adjust seasoning to suit taste.
[Name] Spinach Dutch Baby [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2019-12-02T19:10:00Z [Description] I love baby dutchman, and this was a nice version. Recipe courtesy of Better Homes and Gardens August 2018. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "3", "1/2", "1/2", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "flour", "milk", "eggs", "salt", "pepper", "spinach", "cheddar cheese", "cherry tomatoes", "garlic", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.2 [FatContent] 16.3 [SaturatedFatContent] 5.8 [CholesterolContent] 158.6 [SodiumContent] 450.1 [CarbohydrateContent] 14.1 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place olive oil in a large skillet in a cold oven. Preheat oven to 425. Meanwhile, whisk together flour, milk, eggs, salt, and pepper. Stir in chopped spinach. Pour batter into a hot skillet. Bake 20 minutes. Sprinkle with cheddar cheese. Bake 5 minutes or until puffed and golden. Let stand 5 minutes. Top with roasted cherry tomatoes, wilted spinach, and garlic (Toss with olive oil and garlic and roast 5 minutes while the Dutch baby cooks].
[Name] French Bread Rolls [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2019-12-02T19:11:00Z [Description] I want to make more homemade bread, and I am so glad I picked this recipe. I also wanted something I could do without sugar. This is phenomenal. Such a great texture and flavor. Recipe courtesy of Mel's Kitchen Cafe. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "2", "2", "1", "3 1/2 - 4"] [RecipeIngredientParts] ["warm water", "instant yeast", "active dry yeast", "granulated sugar", "honey", "canola oil", "olive oil", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.9 [FatContent] 2.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 195.8 [CarbohydrateContent] 30.2 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 12 rolls [RecipeInstructions] ["In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt, and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3 to 5 minutes until it is foamy and bubbly before adding the oil, salt, and flour.", "Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the bread dough for 4 to minutes in a stand mixer (7 to 9 minutes by hand].", "The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of a sticky residue on your fingers, but if you can roll it into a small bowl without it sticking all over your hands, it is good to go. If not, gradually add a bit more flour.", "Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container. (I used olive oil in my bowl instead].", "Cover the bowl with lightly greased plastic wrap or a large tea towel (I used a towel]. Let the dough rise until it has doubled. This usually takes about an hour, depending on the warmth of the kitchen.", "Lightly punch down the dough and turn it out onto a lightly greased countertop.", "Divide the dough into 12 equal pieces (about 2.75 ounces each], and form the dough into round balls.", "Place the rolls into a lightly greased 9x13 inch pan or on a large rimmed baking sheet lined with parchment or lightly greased. (I used a muffin tin] Space the rolls about 1/2 to 1 inch apart.", "Cover the rolls with lightly greased plastic wrap or a towel taking care not to pin the plastic wrap under the baking sheet or the rolls will flatten while rising. (I used a towel and didn't have this issue] Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.", "Let the rolls rise until very puffy and doubled, about 4 minutes to an hour.", "Preheat oven to 400. Bake for 15 to 17 minutes until lightly browned and cooked through.", "Immediately pull out of oven and brush with butter (optional--I skipped this step and didn't miss]." ]
[Name] Simple Sausage and Herb Stuffing [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2019-12-02T19:12:00Z [Description] Make and share this Simple Sausage and Herb Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1 1/2", "1", "4", "1", "2 3/4", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "yellow onions", "celery", "garlic cloves", "low sodium chicken broth", "egg", "fresh rosemary", "fresh sage", "fresh parsley", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.8 [FatContent] 34.7 [SaturatedFatContent] 13.0 [CholesterolContent] 70.8 [SodiumContent] 1419.4 [CarbohydrateContent] 49.7 [FiberContent] 6.8 [SugarContent] 5.9 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a 9x13 inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. In the same pan (don't wash], cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces will be no larger than 1/4 inch]. Add the browned sausage and fat to the bread cubes and vegetables. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.
[Name] Vegan Roasted Garlic Mashed Potatoes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2019-12-02T19:14:00Z [Description] These were surprisingly delicious, and I didn't miss the butter or milk. Recipe courtesy of Food Network Kitchen. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "2", "1", NA, "2"] [RecipeIngredientParts] ["garlic cloves", "extra virgin olive oil", "yukon gold potatoes", "milk", "kosher salt", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.1 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 47.0 [FiberContent] 4.2 [SugarContent] 2.0 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Place the garlic on a piece of foil, drizzle with a teaspoon of the oil, wrap and roast until very tender, about 20 minutes.", "Meanwhile, put the potatoes in a large saucepan, cover by 1 inch of cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.", "Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil, and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve." ]
[Name] Spiced Cranberry-Orange Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2019-12-02T19:15:00Z [Description] Make and share this Spiced Cranberry-Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "3/4", "1/2"] [RecipeIngredientParts] ["water", "orange", "lemon", "fresh cranberries", "sugar", "ground cinnamon", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 153.2 [FiberContent] 6.7 [SugarContent] 141.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.", "Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange, and lemon wedges, and cranberries, and add the mixture to the pan.", "Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat to simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve." ]
[Name] French Cranberry-Apple Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT35M [TotalTime] PT1H30M [DatePublished] 2019-12-02T19:15:00Z [Description] I didn't realize you could put fresh cranberries with apples, but they are terrific together. Recipe courtesy of Pillsbury. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/4", "1/4", "1/2", "1/4", "1/2", "1/3", "1/4", "1", "1/4", "1/3"] [RecipeIngredientParts] ["cooking apples", "fresh cranberries", "granulated sugar", "all-purpose flour", "brown sugar", "ground cinnamon", "ground nutmeg", "all-purpose flour", "brown sugar", "ground cinnamon", "nutmeg", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.2 [FatContent] 9.3 [SaturatedFatContent] 4.0 [CholesterolContent] 15.2 [SodiumContent] 56.7 [CarbohydrateContent] 49.7 [FiberContent] 3.5 [SugarContent] 35.8 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375. Place pie crust in a 9 inch glass pie pan as directed in recipe.", "In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit, toss to coat. Pour into crust lined pan.", "In a small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.", "Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover rust edge with strips of boil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream." ]
[Name] Coconut Flour Pie Crust [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-12-02T19:16:00Z [Description] Paleo, gluten free, grain free, paleo, and low carb crust for a healthy pumpkin pie or savory quiche. Recipe courtesy of www.sweetashoney.com [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "1/3", "1/4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "coconut oil", "salt", "artificial sweetener", "ground cinnamon", "ground ginger", "lemon zest", "salt", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.0 [FatContent] 6.8 [SaturatedFatContent] 5.5 [CholesterolContent] 31.0 [SodiumContent] 254.3 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] ["Preheat oven to 350.", "Grease a 9 inch pie plate with butter or coconut oil.", "In a large mixing bowl (or a food processor] add the coconut flour beaten eggs (room temperature], melted coconut oil (not hot--lukewarm], and salt or sweetener depending whether you are making a savory or sweet pie.", "Combine with a spoon. The dough is wet at first and dry as you go. After 30 seconds, use your hands to knead the dough, it should take 90 seconds or less to form a dough ball. Food processor will be quicker. Gather the pieces into a ball with your hands if using food processor.", "If you don't feel like rolling the dough, simply place the dough ball into the center of the pie pan. Press with your hand to flatten the ball. If it becomes crumbly again you will want to have a shortbread coconut pie crust. Use your finger to spread and press evenly all over the pan until it forms a smooth crust.", "Use the back of a spoon to press the dough to the pan and smooth the surface. The more you press, the better it will hold together when serving.", "Prick crust prior to baking. Prebake 15 minutes at 350. Remove from the oven and add your sweet or savory filling. Return to the oven until filling is set--about 40 to 50 minutes for a pie or 30 to 40 minutes for a quiche." ]
[Name] Fluffy Coconut Flour Pancakes With Wild Blueberry Maple Syrup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-12-02T19:17:00Z [Description] I was surprised at how tasty these were because they did not look or smell good before they were cooked, and I wasn't sure about the combination of ingredients. I didn't even make the syrup. Recipe courtesy of Ambitious Kitchen. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1/2", "1/2", "1/4", "2/3", "2"] [RecipeIngredientParts] ["baking soda", "almond butter", "eggs", "honey", "maple syrup", "banana", "blueberries", "pure maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.1 [FatContent] 13.9 [SaturatedFatContent] 2.3 [CholesterolContent] 186.0 [SodiumContent] 266.1 [CarbohydrateContent] 35.0 [FiberContent] 3.6 [SugarContent] 25.8 [ProteinContent] 10.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In large bowl whisk together coconut flour and baking soda and set aside. In a separate medium bowl, mix together the nut butter, eggs, honey, banana, and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. Lightly coat a large skillet or griddle with coconut oil or butter and place over medium low heat. Drop about 3 tablespoons of batter onto the skillet. You may need to use a spoon to spread out the batter just a tiny bit. Smaller pancakes work best. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm pancakes immediately.
[Name] The Best Pumpkin Pie Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2019-12-02T19:17:00Z [Description] I've never thought about adding cream to pumpkin pie, but that may be the secret to making it delicious. Recipe courtesy of www.joyfoodsunshine.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pumpkin", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "15", "1", "1", "3/4", "1/2", "2", "2", "1 1/4", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "pumpkin puree", "fresh pumpkin puree", "heavy cream", "half-and-half", "vanilla extract", "light brown sugar", "sea salt", "ground cinnamon", "pumpkin pie spice", "all-purpose flour", "sea salt", "granulated sugar", "salted butter", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.2 [FatContent] 19.7 [SaturatedFatContent] 11.8 [CholesterolContent] 112.8 [SodiumContent] 349.8 [CarbohydrateContent] 33.6 [FiberContent] 1.0 [SugarContent] 18.1 [ProteinContent] 4.6 [RecipeServings] 10.0 [RecipeYield] 10 slices [RecipeInstructions] Make the pie crust: Place the flour, salt, and sugar in a food processor fitted with an S blade and pulse to combine. Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick togehter, and holds together when pinched. Remove dough from processor (will be crumbly], and form into a ball. Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight. Make the filling: In a large bowl beat the eggs. Whisk in the pumpkin, cream, and vanilla extract until combined. Add sugar, salt, cinnamon, and pumpkin pie spice and mix until completely combined. Preheat oven to 425. Lightly grease a pie plate and set aside. Roll out your pie dough onto a well-floured surface to fir the size of your pie plate. Carefully transfer the dough to the pie plate and cover the crust with a pastrly shield. Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will all firm up as it cools. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.
[Name] Honey Ham [AuthorId] 1317392 [AuthorName] jnavarrete [CookTime] PT2H15M [PrepTime] PT10M [TotalTime] PT2H25M [DatePublished] 2019-12-02T19:17:00Z [Description] This is a copy-cat from the Neely's version of a honey ham with some of the measurements updated for my personal taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1317392/dcHDRvNDSdWi9HJxtRbf_IMG_2200.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "1/2", "1/2", "3", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "honey", "cornstarch", "red pepper flakes", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1345.3 [FatContent] 79.9 [SaturatedFatContent] 29.3 [CholesterolContent] 426.1 [SodiumContent] 276.3 [CarbohydrateContent] 28.4 [FiberContent] 0.1 [SugarContent] 27.3 [ProteinContent] 121.7 [RecipeServings] nan [RecipeYield] 9 [RecipeInstructions] ["Preheat oven to 325 degrees F.", "Place the ham on a rack in a foil-lined roasting pan, fat-side up. Roast for 1 hour 30 minutes.", "While it cooks, make the glaze. Mix the honey, sugar, cornstarch, cayenne and red pepper flakes together over medium heat in a medium saucepan. Stir until it thickens. Rub half of the glaze on the ham and bake for another 30 minutes.", "Add the remaining glaze and cook until a thermometer inserted in the ham reads 140 degrees F, about 15 minutes.", "Rest the ham for 15 minutes before serving." ]
[Name] Coconut Vanilla Protein Bars [AuthorId] 1280189 [AuthorName] Weesie D [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2019-12-02T19:18:00Z [Description] Make and share this Coconut Vanilla Protein Bars recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "237", "150"] [RecipeIngredientParts] ["oatmeal", "peanut butter", "light coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.8 [FatContent] 12.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 100.3 [CarbohydrateContent] 22.5 [FiberContent] 4.0 [SugarContent] 2.2 [ProteinContent] 8.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Press into a 9x13\" pan. Cut into 12 or 14 bars.
[Name] Traditional Pecan Pie Filling [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2019-12-03T18:19:00Z [Description] This pecan pie filling recipe turns out beautifully and is easy to follow. Rich, Decadent and delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/1O6P72rUTWUecSannovq_IMG_1930.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Nuts", "Sweet", "Oven", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "6", "1", "1/2", "3", "3/4", "1", "2"] [RecipeIngredientParts] ["butter", "dark brown sugar", "salt", "eggs", "light corn syrup", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4838.8 [FatContent] 300.5 [SaturatedFatContent] 76.8 [CholesterolContent] 741.2 [SodiumContent] 3140.5 [CarbohydrateContent] 527.2 [FiberContent] 27.5 [SugarContent] 293.1 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Watch the video: https://www.momsheart.net/pecan-pie/. Heat the oven to 375°F. Spread the pecans on a pan and toast them in the pre-heating oven. This will take 5-7 minutes. Watch the pecans carefully and stir a couple times to prevent burning. Let the nuts cool, then chop coarsely. Partially bake the pie shell with pie weights (I cover the crust with foil or parchment paper then cover with pennies] for 20 minutes at 400°F and then without the weights for another 5 minutes. In the meantime, melt the butter in a double boiler over simmering water. (I use a metal bowl that fits nicely in a saucepan, but doesn’t touch the water below.]. Remove from heat and stir in the brown sugar and salt. Beat in the eggs, then the corn syrup and vanilla. Return over the hot water and stir until the mixture is shiny and hot to the touch, about 130°F. Remove from the heat and stir in the pecans. When the pie shell is finished baking, remove from the oven and decrease the temperature to 275°F. Pour the pecan mixture into the hot pie shell and bake until the pie looks set, yet soft, when gently pressed with the back of a spoon…about 50-60 minutes. Let the pie cool completely before serving…about 4 hours. If you want to serve the pie warm, cool completely first, so it is set. Then warm the pie in a 250°F oven for about 15 minutes.
[Name] Chocolate Chip Chaffles [AuthorId] 250389 [AuthorName] ORTNmom [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2019-12-03T18:19:00Z [Description] Make and share this Chocolate Chip Chaffles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["artificial sweetener", "cocoa powder", "baking powder", "egg", "cream cheese", "vanilla extract", "liquid stevia", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.0 [FatContent] 18.4 [SaturatedFatContent] 9.3 [CholesterolContent] 217.2 [SodiumContent] 255.4 [CarbohydrateContent] 11.9 [FiberContent] 2.4 [SugarContent] 7.2 [ProteinContent] 9.5 [RecipeServings] 1.0 [RecipeYield] 2 Chaffles [RecipeInstructions] ["Let egg and cream cheese come to room temperature.", "Preheat mini waffle iron.", "In a small bowl, mix coconut flour, powdered swerve, cocoa powder, and baking powder.", "in another bowl, beat eggs lightly.", "Beat in the soft cream cheese, vanilla extract, and vanilla stevia until combined.", "Stir egg mixture into coconut flour mixture.", "Stir in chocolate chips.", "Pour half of mixture into mini waffle maker; cook 4-5 minutes.", "Repeat with the other half of mixture for 2 chaffles.", "Serve with whipped cream, sugar free maple syrup, or a dusting of powdered swerve, or spread with peanut butter." ]
[Name] Best-Ever Instant Pot Chicken and Rice Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2019-12-03T18:19:00Z [Description] I made this with leftover turkey and homemade soup stock from the turkey, but I'll post it as listed. Very quick and easy--great way to use up that turkey. Recipe courtesy of Crunchy Creamy Sweet. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", "1/2", "1/4", "3/4", "1/2", "2 1/2", "2 1/3"] [RecipeIngredientParts] ["olive oil", "yellow onion", "celery ribs", "carrots", "garlic cloves", "boneless skinless chicken breast", "salt", "black pepper", "dried thyme", "long-grain white rice", "low sodium chicken broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 7.5 [SaturatedFatContent] 1.4 [CholesterolContent] 72.6 [SodiumContent] 510.7 [CarbohydrateContent] 26.0 [FiberContent] 1.8 [SugarContent] 2.8 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by cutting the chicken breast into bite size pieces. Chop onion, carrots, and celery. Make sure the stainless steel insert is in your Instant Pot. Press suate setting and let heat up for 2 minutes. When the chicken starts to turn white, add seasoning. Cook until chicken is almost cooked. Press cancel/off button. Add rice and stir well. Add liquids and stir. Close lid, set valve to sealing position. Make sure the instant pot is set to cook on high pressure. Press the manual or pressure cook button. Set timer to 4 minutes. It will take about 7 minutes for the instant pot to come to pressure. When the timer is done, let the pressure release naturally for five minutes. Then flip the valve to venting position to release remaining pressure. Open the lid carefully away from your face. Stir. Serve with chopped parsley.
[Name] Best-Ever Italian Biscotti [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2019-12-03T18:19:00Z [Description] These classic Italian Biscotti are absolutely delicious! Very festive looking, they are perfect for the Holiday season and make great gifts too! VIDEO https://www.youtube.com/watch?v=3qj6D6ufCQk [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3 1/2", "4", "1/4", "4", "3/4", "1/3", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["pistachios", "unbleached all-purpose flour", "baking powder", "sea salt", "eggs", "granulated sugar", "orange zest", "dried cranberries", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.1 [FatContent] 6.1 [SaturatedFatContent] 0.8 [CholesterolContent] 31.0 [SodiumContent] 97.1 [CarbohydrateContent] 22.2 [FiberContent] 1.1 [SugarContent] 6.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 24 biscotti [RecipeInstructions] Preheat oven to 350ºF. Place chopped pistachios onto a baking sheet and transfer to the preheated oven. Toast them for 6 minutes, flipping half way through cooking. Remove from the heat and transfer to a bowl to cool off; set aside. Meanwhile, in a small skillet over medium heat, toast almonds until golden brown, about 5 minutes, flipping them quite often. Place toasted almonds in a bowl to cool off; set aside. In a medium bowl, combine flour, baking powder and salt; whisk until ingredients are well mixed; set aside. In a bowl of a stand mixer, combine eggs, sugar, oil and orange zest; process for 1 ½ minutes on medium speed. Add flour mixture and process on low speed until the dough is soft, stopping a few times to scrape the sides of the bowl, about 4 minutes. Add toasted pistachios and toasted almonds, dried cranberries, orange juice and vanilla extract; process until well blended, about 1 to 1 ½ minutes, stopping to scrape the sides of the bowl. Transfer the dough (very sticky] on a lightly work surface and sprinkle with flour. Roll (not kneading] the dough in flour until less sticky and able to handle it. Divide dough into 2 pieces and shape into logs around 10-inch long by 3-inch wide. Place logs on a large baking sheet lined with parchment paper and transfer to the preheated oven; bake for 40 to 45 minutes or until golden. Remove from heat and transfer to a cutting board to slice into ½-inch thick with a serrated knife. Transfer the biscotti on a wire rack placed on a baking sheet to cool off for 30-45 minutes. Return the sliced biscotti and bake for 10 minutes. Flip them over and bake for an additional 10 minutes. Remove from the heat and let them cool off completely before serving and storing. Makes 24-28 biscotti.
[Name] Pizza with Green Peppers & Turkey Pepperoni [AuthorId] 2002537774 [AuthorName] Kathryn K. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-12-05T20:29:00Z [Description] Make and share this Pizza with Green Peppers & Turkey Pepperoni recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Protein", "Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "1 -2", "2 1/2"] [RecipeIngredientParts] ["warm water", "salt", "spinach", "chicken breast", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.9 [FatContent] 15.3 [SaturatedFatContent] 2.5 [CholesterolContent] 23.2 [SodiumContent] 351.7 [CarbohydrateContent] 83.3 [FiberContent] 17.5 [SugarContent] 0.2 [ProteinContent] 38.8 [RecipeServings] 4.0 [RecipeYield] 1 pizza [RecipeInstructions] ["1.Set the oven rack to the lowest setting. Preheat the oven to 425°F.", "2.Dissolve the yeast in warm water. Stir in flour, oil and salt and beat vigorously with a wooden spoon until combined. Cover and allow to rest in a warm place for 20 minutes.", "3.Grease a large pizza pan with oil. Pat the pizza dough evenly into the prepared pizza pan (if the dough is sticky, flour your hands] and prick the dough thoroughly with a fork. Bake about 10 minutes or until the crust begins to brown.", "4.Spread the pizza sauce evenly over the partially baked crust, leaving an inch border for the crust. Sprinkle with cheeses and toppings. Bake for another 10 minutes or until cheese is melted and bubbly." ]
[Name] Summer Coconut & Lime Fish [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-12-05T20:29:00Z [Description] Make and share this Summer Coconut & Lime Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "600", "1", "1"] [RecipeIngredientParts] ["coconut cream", "fresh ginger", "fresh coriander", "lime", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.3 [FatContent] 18.8 [SaturatedFatContent] 16.0 [CholesterolContent] 101.1 [SodiumContent] 235.6 [CarbohydrateContent] 56.8 [FiberContent] 1.1 [SugarContent] 52.1 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a large saucepan heat the fish stock, coconut cream, and ginger. Sprinkle with salt to taste. Bring to a gentle simmer for 10 minutes. Add the fish and lime juice, poach for 5 minutes until just cooked through. Garnish with fresh coriander, chopped, and chilli, sliced. Serve with your choice of steamed rice.
[Name] Instant Pot Rice Pudding [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2019-12-05T20:30:00Z [Description] You'll never make and quicker or easier rice pudding than this one right here. Made with arborio rice and flavored with cinnamon and bits of raisins (which are totally optional). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/02/GiETFIVS7Wu5abx6vztt_0S9A5638.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/02/oyI9HyuWRvOg8S3kd5SI_0S9A5622.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/02/aWkSZfqZTU2UUYMDjRnn_0S9A5627.jpg"] [RecipeCategory] Dessert [Keywords] ["Rice", "Low Protein", "Healthy", "Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "2", "1/3", "1", "2", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["arborio rice", "water", "salt", "cinnamon sticks", "granulated sugar", "egg", "vanilla extract", "ground cinnamon", "nutmeg", "unsalted butter", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 246.4 [FatContent] 5.6 [SaturatedFatContent] 3.1 [CholesterolContent] 44.2 [SodiumContent] 75.3 [CarbohydrateContent] 42.0 [FiberContent] 1.2 [SugarContent] 15.4 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside. Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low. Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.
[Name] Instant Pot Roasted Potatoes [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2019-12-05T20:30:00Z [Description] Flavorful roasted potatoes without having to turn on the oven is possible and it'll be the only way you make them from now on. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/03/olQNqOIbS66qTYl5IQw2_0S9A5494.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/03/FxONrdIR8WxDmr0rba5T_0S9A5510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/03/GxbpHiEaTCGAdI5sUDjI_0S9A5488.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/2", "1", "1", "1/4", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["water", "olive oil", "unsalted butter", "salt", "black pepper", "cayenne pepper", "fresh rosemary", "fresh chives", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.5 [FatContent] 7.3 [SaturatedFatContent] 2.9 [CholesterolContent] 10.4 [SodiumContent] 361.0 [CarbohydrateContent] 18.9 [FiberContent] 2.1 [SugarContent] 1.5 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Pressure cook on high for 12 minutes for larger potatoes, and 8 minutes for baby potatoes. Do a quick release to remove the pressure and then carefully open the lid.", "Remove the potatoes and set aside. Discard the water and then dry the inner bowl with a clean kitchen towel. Set the machine to sauté and once hot, add the oil and butter, along with the cooked potatoes. Cook, stirring often, until the potatoes have begun to brown, about 3 minutes. Season with salt, pepper, granulated garlic, granulated onion, cayenne pepper and rosemary. Turn off the machine and transfer to a serving platter. Garnish with chives, parsley and Parmesan cheese." ]
[Name] Instant Pot Collard Greens & Black-Eyed Peas [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2019-12-05T20:30:00Z [Description] A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/04/XlWLhsh2TdW7EFxJvQwd_0S9A7518.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/04/nvynrDUuRniM3vryTDZS_0S9A7523.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/04/X8rpPQmDQrSRKTIde5RJ_0S9A7503.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/04/ih9OJJUlQMiil68FtMZP_0S9A7514.jpg" ] [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/4", "2", "1", "4", "1", "1", "2", "2", "1", "1", "2", "3 -4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "crushed red pepper flakes", "smoked ham hocks", "dried black-eyed peas", "salt", "black pepper", "bay leaves", "fresh thyme", "liquid smoke", "apple cider vinegar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 138.8 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 1.8 [SodiumContent] 396.6 [CarbohydrateContent] 20.9 [FiberContent] 5.2 [SugarContent] 3.2 [ProteinContent] 8.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke. Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam. Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.
[Name] Instant Pot BBQ Brisket [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT1H20M [PrepTime] PT2H [TotalTime] PT3H20M [DatePublished] 2019-12-05T20:30:00Z [Description] This flavorful brisket might be made with store-bought BBQ sauce, but that doesn't mean it isn't loaded with flavor. Cooking it in the Instant Pot really infuses it and makes it very tender. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/05/MVpwtwo5RDmirc8Rf97P_0S9A7609.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/05/5q5JgAkLRfWr9Hz21oEp_0S9A7626.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/05/wkquMXsQ2WoLApmhSVAw_0S9A7644.jpg"] [RecipeCategory] Meat [Keywords] ["Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["cumin seed", "fennel seed", "beef brisket", "liquid smoke", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.3 [FatContent] 11.4 [SaturatedFatContent] 3.9 [CholesterolContent] 93.7 [SodiumContent] 649.3 [CarbohydrateContent] 22.8 [FiberContent] 0.5 [SugarContent] 16.3 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, mix together the steak seasoning, cumin seeds and fennel seeds. Brush the brisket with liquid smoke and then sprinkle both sides with the steak seasoning mixture, making sure to rub it inches Cover loosely with plastic wrap and chill for at least 2 hours or overnight. Pour the barbecue sauce into a 6-quart or larger Instant Pot. Add the marinated brisket, turning it over to coat both sides. Lock the lid, making sure the valve is set to seal, and cook on high pressure for 75 minutes. Natural release for 15 minutes before manually releasing any residual steam. Carefully open the lid and transfer the cooked brisket to a cutting board, and let it rest for 10 minutes. Press the sauté button and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, about 8 to 10 minutes. Pour the sauce over the brisket and then thinly slice before serving. Note: If you want to develop a crust on the brisket, you can place under the broiler for a few minutes after you’ve poured the BBQ sauce over the brisket.
[Name] Instant Pot Honey Roasted Carrots [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-12-05T20:32:00Z [Description] The most flavorful carrots you'll probably ever try, and the best part is that making them in the Instant Pot is super easy and makes them extra tender! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/06/yv2EvvlVRleDtEY0mR7M_0S9A5546.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/06/xbByKTQ7QjK6yZ8Qo03k_0S9A5535.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/06/AAseP0ORXG2sNIyoPWlQ_0S9A5552.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/06/5jSIclllSheWwOhqKDwW_0S9A5556.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/06/Xhv1EY4QSeGFdbgv67Xg_0S9A5558.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["carrots", "water", "unsalted butter", "light brown sugar", "honey", "salt", "black pepper", "crushed red pepper flakes", "fresh parsley", "za'atar spice mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.8 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 496.1 [CarbohydrateContent] 25.0 [FiberContent] 4.3 [SugarContent] 17.4 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the carrots on top of the rack. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 2 minutes, and then quick release the pressure inside.", "Carefully open the lid and set the carrots aside. Discard the water in the inner pot, dry with a clean kitchen towel and set to sauté. Once hot, add in the butter and the cooked carrots. Sprinkle in the brown sugar, honey, salt, pepper and crushed red pepper flakes. Sauté for 2 minutes until the sugar melts and the carrots are fully coated. Serve immediately with a sprinkle of fresh parsley and Za'atar seasoning, if using." ]
[Name] Instant Pot Sweet & Spicy Cocktail Meatballs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2019-12-05T20:33:00Z [Description] You don't have to wait hours on end to make delicious cocktail meatballs in a slow cooker anymore. These are made in an Instant Pot and are ready in no time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/07/UbbkmZZgS5eMkfMBlrQZ_0S9A5603.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/07/UCbHcKjTQGv4CxYHddmo_0S9A5567.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/07/vW7MaD2MSgm9Wpsmunbv_0S9A5585.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/07/eqMlUkM4QWanA3RkW53h_0S9A5614.jpg" ] [RecipeCategory] Meatballs [Keywords] ["Pressure Cooker", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2 - 1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["chili sauce", "barbecue sauce", "water", "red pepper flakes", "chives", "scallion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 197.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 792.9 [CarbohydrateContent] 48.6 [FiberContent] 2.1 [SugarContent] 32.6 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In the inner pot of a 6-quart or larger instant pot, whisk together the chili sauce, apricot preserves, barbecue sauce, water, red pepper flakes, granulated onion and garlic until smooth. Stir in the frozen meatballs and then lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 6 minutes, and then release the pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.", "Give the meatballs a stir and transfer to a large serving bowl. Garnish with chives or scallions before serving." ]
[Name] Instant Pot Potatoes Au Gratin [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2019-12-05T20:33:00Z [Description] These potatoes au gratin made in an Instant Pot cuts the cooking time in half compared to the traditional version, but it doesn't skimp on flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/08/jnOBtnYZQrmnfjUOyYXK_0S9A7577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/08/23I3kB7ySGmoGCf688wJ_0S9A7585.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/08/dhXOaPZQqqN3pHzzABAO_0S9A7571.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1/2", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken broth", "evaporated milk", "heavy cream", "garlic clove", "yellow onion", "water", "russet potatoes", "mozzarella cheese", "parmesan cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.1 [FatContent] 12.0 [SaturatedFatContent] 7.2 [CholesterolContent] 41.8 [SodiumContent] 340.8 [CarbohydrateContent] 22.9 [FiberContent] 2.5 [SugarContent] 1.6 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large measuring cup, stir together the chicken broth, evaporated milk, heavy cream, garlic and onion until well combined. Set a wire trivet in a 6-quart or larger Instant Pot and pour in the water. Grease a 7-inch round casserole dish with cooking spray or butter. Layer the potatoes, both cheeses, and the milk mixture into the prepared baking dish, until all are used up. Cover loosely with foil and place in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 10 minutes and then do a quick release. Carefully open the lid and remove the dish from the Instant Pot. Uncover and place under the broiler until the top is golden brown. This step is optional. Garnish with chives before serving.
[Name] Instant Pot Sausage & Potato Breakfast Casserole [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2019-12-05T20:34:00Z [Description] Make and share this Instant Pot Sausage & Potato Breakfast Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/09/Oyp61nJvRG2mZ4HJpD07_0S9A7555.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/09/wuX4DtXhSq223ceYJS82_0S9A7530.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/09/1G5Fs3pTTmekzC4iHKFi_0S9A7539.jpg"] [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Brunch", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "2", "1", "1/2", "1/4", "1", "9", "2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "unsalted butter", "breakfast sausage", "yellow onion", "bell peppers", "salt", "black pepper", "crushed red pepper flakes", "water", "eggs", "milk", "colby-monterey jack cheese", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.6 [FatContent] 37.8 [SaturatedFatContent] 13.9 [CholesterolContent] 487.4 [SodiumContent] 1262.9 [CarbohydrateContent] 7.4 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside. Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water. In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside. Carefully open the lid, remove the baking dish and garnish with chives before serving. Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.
[Name] Instant Pot Cheesy Cauliflower [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2019-12-05T20:34:00Z [Description] Tender cauliflower in a luscious cheese sauce that you won't be able to get enough of. The cauliflower makes this dish healthy, right? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/10/aA6Ufc3gQjup0Okeou02_0S9A7663.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/10/hCIpQ9I3QOuVV55PGwPx_0S9A7687.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/10/cNmpqmfRkKBYqdCNEnSA_0S9A7648.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/10/OjS3zeJSgiyPmxz1JexQ_0S9A7657.jpg" ] [RecipeCategory] Cheese [Keywords] ["Cauliflower", "Vegetable", "Pressure Cooker", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "1", "3", "1", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "head cauliflower", "heavy cream", "cream cheese", "Dijon mustard", "colby-monterey jack cheese", "salt", "black pepper", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.6 [FatContent] 33.6 [SaturatedFatContent] 19.9 [CholesterolContent] 107.1 [SodiumContent] 738.2 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Insert a vegetable steamer into a 6-quart or larger Instant Pot. Pour in the water and then place the cauliflower on top of the steamer, evenly spread out. Lock on the lid, making sure the valve is set to seal. Pressure cook on high for 2 minutes and then do a quick release. Carefully open the lid and transfer the steamer basket full of cauliflower to a plate and set aside. Discard the water from the inner pot and return to the Instant Pot. Set to sauté on high. Once hot, add the bacon and cook, stirring often, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate, lined with paper towels. Drain off most of the bacon grease and then stir in the cream, cream cheese, and shredded cheese. Stir until the cheeses have melted through and the sauce is smooth and has thickened somewhat. Turn off the machine and season with salt, pepper and granulated garlic. Stir in the cauliflower and reserved bacon until evenly combined. Transfer to a serving bowl and garnish with chives before serving.
[Name] Instant Pot Figgy Pudding [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2019-12-05T20:34:00Z [Description] A deliciously moist cake flavored with pureed figs and dates. Topped with fresh whipped cream and just perfect for the holidays. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/11/4zuUFzxNTaa9ecOOlLZf_0S9A7700.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/11/J473DAVnQ22WGbXpH9pA_0S9A7715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/11/xzzqOjycRVSCW7YJW416_0S9A7696.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "8", "3 1/2", "1", "1/2", "1", "2", "2 1/2", "1/2", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["pitted dates", "dried figs", "water", "baking soda", "unsalted butter", "granulated sugar", "eggs", "self-rising flour", "brown sugar", "heavy cream", "unsalted butter", "vanilla extract", "Bourbon", "rum", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1131.5 [FatContent] 52.1 [SaturatedFatContent] 31.7 [CholesterolContent] 197.7 [SodiumContent] 1127.9 [CarbohydrateContent] 164.8 [FiberContent] 8.1 [SugarContent] 114.4 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the dates, dried figs and 2 cups water in a medium saucepan and bring to boil over moderate heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 15 minutes, before adding to a blender and pureeing until smooth. Cream the butter and sugar in a large bowl, until fluffy, about 3 minutes. Add the eggs and beat until well combined. Fold in the flour and the pureed fig mixture. Stir in the chocolate chips. Pour the batter into a greased 6-qt glass heat-proof bowl with butter or baking spray. Insert a metal trivet into the Instant Pot and pour in the remaining 1 ½ cups water. Place the bowl with the batter into the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 40 minutes, allowing to natural release for 10 minutes before manually releasing any remaining pressure. Carefully open the lid and transfer the pudding bowl to a wire rack to cool. Remove the metal trivet and discard the water. Wipe the inner bowl dry and set to sauté. Once hot, add the brown sugar, cream and butter. Cook, stirring often, until the sauce has thickened, about 8 minutes. Turn the machine off and stir in the vanilla, bourbon (if using] and salt. Invert the figgy pudding bowl onto a platter and slice. Serve with the warm sauce and a dollop of cream.
[Name] STUFFED BUNS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2019-12-05T20:34:00Z [Description] Tasty & delicious, these little guys are packed with flavor. They are great to serve on game day, a party or during the Holidays! VIDEO https://www.youtube.com/watch?v=sB0Nav7lwIM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jyF1f39MRke7d42GYpJP_Stuffed-Buns-6_Fotor-1024x768.jpg" [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1", "3", "3", "1/8", "1/8", "1/8", "20"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "black pepper", "chicken gumbo soup", "ketchup", "prepared mustard", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.4 [FatContent] 6.1 [SaturatedFatContent] 2.0 [CholesterolContent] 22.4 [SodiumContent] 337.6 [CarbohydrateContent] 23.3 [FiberContent] 1.3 [SugarContent] 3.7 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 20 buns [RecipeInstructions] ["Preheat oven to 350ºF. In a skillet over medium heat, add oil and when it gets hot, add onion; sauté until soft, about 2 minutes. Add beef and cook until no longer pink. Half way through cooking, crack some freshly ground black pepper.", "When cooked, drain fat and return meat to skillet. Add the remaining ingredients except dinner rolls; mix well. Warm the mixture for 5 minute.", "Make a small incision in the buns and stuff with beef mixture. Place them in a baking dish side by side facing up and bake for 10 minutes. Serve immediately with mustard or any preferred condiments." ]
[Name] Instant Pot Chocolate Almond French Toast Casserole [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-12-05T20:35:00Z [Description] A chocolatey twist on a holiday morning classic. It's perfect for breakfast or brunch, but can also be a great dessert. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/13/7SbPgO0RbuRYDrFUYYiw_0S9A7985.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/13/T9cHr1eSNONtxecvoJvb_0S9A7953.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/13/5T0HAiRlS92oqUrcseZd_0S9A7962.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/13/M2HjEEqzTescQLtE1ndQ_0S9A7977.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Healthy", "Brunch", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "1/2", "1/4", "1", "1/2", "1", "1/2", "1", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["water", "eggs", "chocolate milk", "heavy cream", "granulated sugar", "vanilla extract", "ground cinnamon", "kosher salt", "powdered sugar", "maple syrup", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 834.7 [FatContent] 26.5 [SaturatedFatContent] 11.9 [CholesterolContent] 331.0 [SodiumContent] 982.5 [CarbohydrateContent] 124.8 [FiberContent] 9.2 [SugarContent] 59.3 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a 7-inch round baking dish with butter or cooking spray. Place a trivet inside your Instant Pot and pour in the water. In a large bowl, whisk together the chocolate milk, cream, sugar, vanilla, almond extract, cinnamon and salt until well combined. Add the cubed brioche and stir until combined. Allow to sit for 5 minutes so that the bread soaks up the mixture. Transfer to the prepared baking dish, top with almonds cover tightly with aluminum foil. Place the baking dish inside the Instant Pot and lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes and then follow the manufacturer's instructions for quick release. Carefully open the lid and remove baking dish from Instant Pot, uncover and let cool 10 minutes. Dust with powdered sugar, cut and serve with maple syrup and raspberries.
[Name] Instant Pot Prime Rib [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2019-12-05T20:35:00Z [Description] It might seem crazy or down right impossible to make an entire prime rib in an Instant Pot, but I'm here to tell you that it is possible and totally delicious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/14/fMWvGG0SQzSZgZeIjw1O_0S9A7761.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/14/HB5uqHh0RvGmbrvXiT16_0S9A7735.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/96/14/6sSjh1NXTSaZoHShgYGR_0S9A7766.jpg"] [RecipeCategory] Meat [Keywords] ["Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "6", "2", "1", "2", "1/2", "1", "2", "1", "1", "1/4", "4 -5", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "fresh rosemary", "fresh thyme", "fresh oregano", "dried sage", "coarse black pepper", "salt", "cumin seed", "fennel seed", "cayenne pepper", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1365.4 [FatContent] 117.6 [SaturatedFatContent] 52.0 [CholesterolContent] 297.7 [SodiumContent] 2674.9 [CarbohydrateContent] 3.8 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 69.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the butter, garlic, herbs and spices until fully incorporated. Then, spread the butter mixture evenly over all sides of the meat. Pour the beef stock at the bottom of a 6-quart or larger Instant Pot, and then place the trivet into the pot and place your roast on top. Lock on the lid, making sure the valve is set to seal. Cook on high pressure for 15 minutes, and after time is up, keep on warm for 30 minutes. If you're looking for medium-rare meat that is mostly pink with a red center, aim for a temperature of around 135 degrees F. Once the roast is at your desired temperature, carefully open the Instant Pot and transfer the roast to a small baking sheet, allow to rest for 20 minutes before carving. While the roast rests, remove the trivet from the Instant Pot and press the sauté button. In a small bowl, whisk together the cornstarch with a tablespoon of water. Bring the sauce to a simmer and stir in cornstarch mixture. Cook until the sauce has thickened. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Serve the roast sliced with the sauce spooned over. Note: If you want to develop a golden brown crust on the roast, you can place it under the broiler, turning it on all its sides until fully browned all over.
[Name] Delicious Hot Wings [AuthorId] 2001690386 [AuthorName] robinfla52 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2019-12-06T21:54:00Z [Description] My version of hot wings. Everybody has their opinion of what is the best, but this recipe is up there from all the raves I get. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["18", "3/4", "2", "2", "10", "6", "1", "1/4", "1", "1/2", "1/8 - 1/4"] [RecipeIngredientParts] ["chicken wings", "flour", "salt", "cayenne pepper", "butter", "ReaLemon juice", "apple cider vinegar", "egg", "water", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1512.5 [FatContent] 108.4 [SaturatedFatContent] 42.6 [CholesterolContent] 524.2 [SodiumContent] 4856.8 [CarbohydrateContent] 39.1 [FiberContent] 2.0 [SugarContent] 1.6 [ProteinContent] 89.8 [RecipeServings] nan [RecipeYield] 12-18 wings [RecipeInstructions] ["Combine hot sauce, butter, lemon juice, 1/8-1/4 tsp cayenne, apple cider vinegar in sauce pan and simmer 15 minutes to 30 minutes.", "Cut wings into sections sear off feathers. Combine 3/4 flour, salt, cayenne pepper.", "in a bag or bowl and coat chicken pieces, place on a rack in a aluminum lined cookie sheet for easy clean up. Place in refrigerator for at least 1/2 hour (I found a tip that when you do this chicken fries up crispier due to the drying out of the skin in fridge] or fry right away.", "Sometimes I like to make a second batch of coating with 1 egg and 1/2 cup of water and 3/4 cup of flour for a really crunchy batter type second coating.", "I find a good electric fryer the best way to cook, but a frying pan works well too. 10-12 minutes in a fryer or 5-6 minutes each side in a frying pan. I cook wingettes separately from drumettes usually.", "When finished, I serve with sauce in a small dipping bowl with ranch or blue cheese on side or just pour sauce over all pieces and coat. I hope you enjoy this version of Buffalo Hot Wings." ]
[Name] Ultimate Mexican Pasta Casserole [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2019-12-06T21:55:00Z [Description] Make and share this Ultimate Mexican Pasta Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3 1/2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["pork sausage", "green bell pepper", "canned tomatoes", "sour cream", "sugar", "chili powder", "salt", "penne", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 852.9 [FatContent] 54.6 [SaturatedFatContent] 23.5 [CholesterolContent] 141.5 [SodiumContent] 1732.1 [CarbohydrateContent] 68.1 [FiberContent] 10.0 [SugarContent] 17.4 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet brown the sausage, onions and green peppers. Drain off excess fat. Stir in the tomatoes, sour cream, sugar, chili powder and salt. Add the pasta, cover the skillet and simmer until the pasta is tender. Note that this does fill a large skillet particularly before the liquid gets inside the tubular pasta so work carefully to not make a mess.
[Name] Ground Beef Lasagna [AuthorId] 2002509310 [AuthorName] Ethan E. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2019-12-06T21:56:00Z [Description] Make and share this Ground Beef Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1/2", "8", "1", "2", "2"] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "tomato sauce", "dried parsley", "dried oregano", "ricotta cheese", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.1 [FatContent] 30.7 [SaturatedFatContent] 16.4 [CholesterolContent] 116.4 [SodiumContent] 1124.5 [CarbohydrateContent] 45.9 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 38.7 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 teaspoons of salt. Add the lasagna noodles and boil for 8-10 minutes. Drain the noodles and reserve until later. Chop the onion and garlic. Cook the ground beef, onion and garlic over medium heat in a skillet until no longer pink. Drain the excess fat. Stir the tomato sauce into the ground beef mixture, and keep this mixture in a skillet over low heat until ready to use. Mix together the ricotta cheese, 2 Tbsp. parmesan cheese, parsley and oregano. Spread ½ Celsius of the tomato sauce mixture in an ungreased 8x8 baking dish. Top with 3 of the cooked noodles and trim to fit. Spread half of the ricotta cheese mixture over the noodles; spread with a third of the tomato sauce mixture. Sprinkle with <U+2154> Celsius of the mozzarella cheese. Repeat with three more noodles, the rest of the ricotta cheese mixture, another third of the tomato sauce mixture, and <U+2154> Celsius of the mozzarella cheese. Top with the remaining noodles. Spread the rest of the sauce on top, sprinkle with the remaining mozzarella cheese and sprinkle with parmesan cheese. Place in the preheated oven and bake for 25 minutes or until hot and bubbly. Let stand about 10-15 minutes before cutting for easier serving.

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