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[Name] Sugar-Free Keto Pecan Pie [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2020-01-09T19:34:00Z [Description] My wife and I have been trying adapt recipes for a Keto lifestyle and diet. Sometimes there's some things we love that are a bit more challenging. Pies fall into that area. This pecan pie recipe was perfect for our Christmas dinner and I would definitely make it again. It takes a little time, but was worth it. Monk fruit sweetener, cream and sugar-free maple syrup for the filling and nuts for the rest of it. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/LWSqbYURR2kquwPQ1nOI_20191225_170336.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "3/4", "3/4", "1 1/2", "1", "1", "3", "1", "2", "3/4"] [RecipeIngredientParts] ["pecans", "cinnamon", "nutmeg", "butter", "butter", "artificial sweetener", "heavy cream", "salt", "vanilla extract", "maple syrup", "egg", "pecans", "whole pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.2 [FatContent] 48.9 [SaturatedFatContent] 17.6 [CholesterolContent] 91.8 [SodiumContent] 329.9 [CarbohydrateContent] 9.1 [FiberContent] 3.3 [SugarContent] 4.6 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] Preheat the oven to 350 degrees F (177 degrees C]. Crust: In a bowl, mix together the almond flour, chopped pecans, cinnamon, nutmeg and melted butter. If you want a more sweet crust, add a little sweetner to taste. Use a 9 inch springform pan or round pie tin, add the crust mixture, and press down firmly across the bottom of pan, forming the raw crust. Bake the crust at 350 degrees for 8 minutes until the crust sets and some color shows up. Do not over bake the crust at this point! It will back some more with the filling. Pull the crust out of the oven to cool the crust before filling with the pecan pie filling. Filling: Reduce the heat in the oven to 325 degress. In a large saute pan heat the butter and powdered sweetener over medium low heat about 5 minutes, stirring frequently until the butter and sweetener turns color to a golden brown. Add the cream and salt and, bring to a boil and turn heat down to a simmer. Simmer for 15 to 25 minutes until the cream caramel filling is bubbly, dark golden brown and thicker. The creamy, caramel sauce should coat a spoon. The thicker, the better, but don't burn it. Remove from the heat and stir in the vanilla extract and the maple syrup and stir completely. With the pie crust and the filling cool (15-20 minutes] and cool enough to not cook the eggs, whisk in the egg. Using a spatula pour the filling mixture into the the cooled crust and shake it a bit to even out the mixture across the crust. Carefully place the whole pecans across the top of the filling either randomly or in any fancy pattern you wish. Bake for about 40-50 minutes checking carefully on the crust color until the top of the filling is dark brown and the filling is set. They may be a few bubbles or holes on top of the filling. Don't burn the crust! Cool for at least an hour before slicing. As the filling cools it will set up more than when hot and in the oven. Serve with some whipped cream topping or ice cream of your choice.
[Name] Spicy Sausage, Escarole & White Bean Stew [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-01-09T19:34:00Z [Description] This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it’s warming and comforting, too. From finecooking.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "2", "1", "1", "1 1/2", NA, "1/4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "hot Italian sausage", "garlic cloves", "cannellini beans", "escarole", "canned chicken broth", "red wine vinegar", "kosher salt", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.9 [FatContent] 30.2 [SaturatedFatContent] 10.1 [CholesterolContent] 52.8 [SodiumContent] 2162.6 [CarbohydrateContent] 42.5 [FiberContent] 15.8 [SugarContent] 6.4 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch] pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
[Name] Jimbo's Garage Chili [AuthorId] 637887 [AuthorName] jimjam63 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-01-09T19:35:00Z [Description] Modified and tweaked from other recipes and my own recipe that mom gave me. Not very hot....mild, with a little kick. Make this ahead of time and serve the next day, you'll thank me. I usually put it in the garage overnight if its cool enough outside.....hence the name. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Weeknight", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1", "4", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ground beef", "yellow onion", "kidney beans", "black beans", "crushed tomatoes", "tomato paste", "beef broth", "chili powder", "cayenne powder", "bacon bits", "cumin", "oregano", "paprika", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 910.2 [FatContent] 38.7 [SaturatedFatContent] 14.4 [CholesterolContent] 155.6 [SodiumContent] 1737.8 [CarbohydrateContent] 76.2 [FiberContent] 27.0 [SugarContent] 11.0 [ProteinContent] 68.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown burger, diced onion and bacon bits in large pot. Drain any grease. Add remaining ingredients and stir well. Cook on low-med for one hour with lid vented. Serve with Cornbread.
[Name] Unicorn Chip Muffins [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-01-09T19:35:00Z [Description] Make and share this Unicorn Chip Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/25/QFXl2DGQzib7zDFu4zmf_E39F4896-BC85-451A-9533-19A81E29D788.jpeg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["Bisquick baking mix", "sugar", "milk", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.0 [FatContent] 5.0 [SaturatedFatContent] 1.4 [CholesterolContent] 3.3 [SodiumContent] 244.3 [CarbohydrateContent] 34.0 [FiberContent] 0.7 [SugarContent] 19.2 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] 1 Muffin [RecipeInstructions] Preheat oven to 400 degrees. Mix all ingredients until combined. Divide into 6 baking cups. Bake for 14-16 minutes (or until a toothpick comes out clean]. Makes 6 muffins.
[Name] Delightful Chicken Tortilla Soup [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2020-01-09T19:36:00Z [Description] This soup is so delightful and flavorful without being overly spicy. This is the kind of soup you won't get tired of having! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jpLmcBF8TSKHeDJgo4k6_Chicken-Tortilla-Soup-11_Fotor-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "4", "1", "1", "1", "6", "1/4", "1/2", "2", "3", "2/3", "1/4", "1", "1", "2", "1/3"] [RecipeIngredientParts] ["olive oil", "onion", "roma tomatoes", "garlic cloves", "chipotle chile in adobo", "Mexican oregano", "cumin", "low sodium chicken broth", "sea salt", "black pepper", "chicken breasts", "flour tortillas", "canola oil", "lime juice", "avocado", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1090.6 [FatContent] 78.5 [SaturatedFatContent] 15.8 [CholesterolContent] 84.2 [SodiumContent] 1073.5 [CarbohydrateContent] 62.1 [FiberContent] 7.7 [SugarContent] 6.8 [ProteinContent] 39.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven over medium heat, add oil and when hot, add onion, jalapeno pepper, tomatoes, garlic, chipotle purée, oregano and cumin. Sauté the ingredients, stirring constantly, until very soft, about 8 to 10 minutes. If more oil is needed, add a little. Pour in 2 cups chicken broth and cook for 20 minutes. Transfer the mixture into the jar of a blender. Cover but remove the cap so the steam can escape and cover with a clean dish towel; process on low speed until very smooth. Return the mixture to the Dutch oven, increase the heat to high and pour in the remaining 4 cups of chicken broth. Season with salt and pepper and bring to a boil. Add chicken halves, reduce heat to medium and simmer until done, about 20 minutes. Meanwhile, prep the flour tortillas by cutting in half. Take the two halves and cut in half again. Take a section and cut it into strips of about ½-inch wide. In a cast iron pan, add oil and bring the temperature to between 350ºF to 360ºF. Working in batches, add the strips in a single layer and flip them until golden brown, about 45 seconds. Transfer them to a plate lined with paper towels to remove any excess oil. Set aside while frying the remaining strips. Back to the soup…. Remove the chicken and place in the bowl of a stand mixer with the paddle attachment on; process on medium speed until shredded, about 30 to 45 seconds. Return the shredded chicken back to the Dutch oven, pour in lime juice and stir well. Bring it back to a gentle simmer and let it simmer for 5 minutes. To serve, ladle soup in bowls and garnish with ¼ cup Oaxaca cheese, a couple slices of avocado, a few strips of tortilla, a big dollop of crema and for the finishing touch, sprinkle on fresh chopped cilantro. Serves 4.
[Name] KIWI RASPBERRY SMOOTHIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2020-01-09T19:36:00Z [Description] Full of vitamins, proteins, fiber and other nutrients, this quick & easy beverage is a delicious recipe to enjoy in the morning! VIDEO https://www.youtube.com/watch?v=ey-81Uq3hBg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/f2ST86QKQY27YW5K2HGd_Kiwi-Raspberry-Smoothie_Fotor-1024x768.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["wheat germ", "kiwi fruits", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 18.1 [FiberContent] 3.7 [SugarContent] 10.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 5 CUPS [RecipeInstructions] In a small skillet over medium heat, toast wheat germ for about 2 ½ to 3 minutes. Remove from the heat to cool off. In a jar of a blender, combine kiwifruits, raspberries, apple juice, yogurt, almond milk, protein powder, agave nectar and 1 ½ tablespoons toasted wheat germ; process until smooth. Pour in glasses and sprinkle wheat germ on top. Makes 5 cups.
[Name] Asian Chicken Base [AuthorId] 636578 [AuthorName] Peppermynt [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-01-09T19:37:00Z [Description] Make and share this Asian Chicken Base recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken thighs", "salt", "baking soda", "eggs", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.2 [FatContent] 56.9 [SaturatedFatContent] 14.6 [CholesterolContent] 316.7 [SodiumContent] 2045.0 [CarbohydrateContent] 19.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 54.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken thighs into 1 inch cubes. Add salt and baking soda to chicken in a bowl. Mix. Add beaten eggs and mix together. Sprinkle cornstarch over chicken and mix until the cornstarch disappears. Then add in the oil. Again, mix. (I use my hands]. Heat oil in a fryer to 350 degrees. Drop chicken in oil using. a skewer or fingers. Careful with hot oil. Fry approximately 4 -5 minutes. Don’t serve undercooked chicken. can be eaten as is or serve with a sauce,.
[Name] Instant Pot Hawaiian Chicken Tacos With Jalapeño Ranch Sl [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT35M [PrepTime] PT50M [TotalTime] PT1H25M [DatePublished] 2020-01-10T21:38:00Z [Description] This recipe, from the website APinchofYum.com is so full of flavors! With the sweet pineapple and chicken mixture, done quickly in the Instant pot, then broiled for a little bit of crunch, and pugt together with a yummy jalapeno ranch dressing, it became an immediate family favorite! I have tweaked it just a bit from the original. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/29/GRIkyP6T7KVUF2cRYxgo_hawaiian taco.jpg" [RecipeCategory] Hawaiian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "3", "1", "1", "1", "1", "1", "1/4", "1/2", "1/4", "1/4", "1", "1", "2", "1", "1/4", "1/4", "1/2", "1/2", "10", "2", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "fresh pineapple", "red onion", "garlic cloves", "chili powder", "cumin", "salt", "hot chili sauce", "yellow mustard", "water", "mayonnaise", "olive oil", "sour cream", "white vinegar", "garlic cloves", "dried dill", "fresh parsley", "fresh chives", "salt", "black pepper", "tortillas", "cabbage", "monterey jack cheese", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1329.3 [FatContent] 63.9 [SaturatedFatContent] 21.0 [CholesterolContent] 246.6 [SodiumContent] 2658.5 [CarbohydrateContent] 112.3 [FiberContent] 12.1 [SugarContent] 14.9 [ProteinContent] 76.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prep: Preheat the oven to 475 degrees (broil setting].", "Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen]. Release the pressure and shred chicken directly in pot.", "Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.", "Sauce: Pulse jalapeno ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.", "Done: Serve chicken in warm tortillas with slaw and shredded cheese, an extra drizzle of jalapeno ranch, slices of avocado, extra pineapple, cilantro, red onion, etc." ]
[Name] Cream Cheese Shrimp Cocktail on a Plate [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2020-01-10T21:38:00Z [Description] This recipe came about from a mix of several other recipes I have made over the years, and it has become a favorite. 35 years ago I would slap a brick of cream cheese on a platter, toss my homemade cocktail sauce with some canned or frozen shrimp, throw some crackers around the edge, and here ya go! I think you will agree that this recipe is much more sophisticated and tastes wonderful. Give this a try, any shrimp cocktail lovers will not be able to stay away! Cook time includes chilling time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/30/SGXxKkoIRLquLty8JcMB_P1010008.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/30/fvnSbZiBT0io0HjppSPM_cream cheese shrimp cocktail 1.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "1.5", "3/4", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "chive & onion cream cheese", "large shrimp", "olive oil", "chili sauce", "celery", "green onions", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 570.0 [FatContent] 34.9 [SaturatedFatContent] 13.9 [CholesterolContent] 169.9 [SodiumContent] 1914.6 [CarbohydrateContent] 42.8 [FiberContent] 5.0 [SugarContent] 12.2 [ProteinContent] 19.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pat shrimp dry with paper towels and place shrimp in large bowl. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place shrimp onto baking sheet leaving space between them. Put sheet into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces. (If you need to get this together faster, I put a baking sheet in the freezer until cold, then put the diced shrimp on it and stuff it in the freezer for about 15 minutes to chill.]. Mix together the chili sauce, horseradish sauce, hot sauce, chopped celery, and half of the chopped green onions. Add shrimp and place in refrigerator to chill. With a hand mixer or stand mixer, beat together the cream cheeses until very smooth. Spread onto a rimmed plate, (an offset spatula is helpful here], into a smooth frosting-like layer of equal thickness. Cover lightly with waxed paper and place in refrigerator to chill. When ready to serve, use a slotted spoon to place shrimp mixture on top of cream cheese on plate and sprinkle with remaining chopped green onions. Serve with buttery crackers.
[Name] Instant Pot White Chicken Chili Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-01-13T22:19:00Z [Description] This was terrific. It's different from other chicken chili recipes, but I loved it. Recipe courtesy of NatashasKitchen.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "15", "15", "1", "15", "10", "1/2", "1", "1", "1", "8"] [RecipeIngredientParts] ["chicken breasts", "black beans", "white beans", "onion", "chicken broth", "chili powder", "cumin powder", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 13.7 [SaturatedFatContent] 6.6 [CholesterolContent] 54.4 [SodiumContent] 170.2 [CarbohydrateContent] 23.1 [FiberContent] 6.3 [SugarContent] 1.7 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth. Add 1/2 to 1 tsp chili powder, 1 teaspoon cumin, and the ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid. Switch the valve to the sealing position and cook for 20 minutes on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes and then switch the valve to the venting position to completely release steam before opening lid. Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili and then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
[Name] 15 Minute Salmon Patties [AuthorId] 1249396 [AuthorName] Loves To Cook but N [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2020-01-13T22:19:00Z [Description] Make and share this 15 Minute Salmon Patties 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/1249396/ZbdFawsIST8TdNJw6nkw_20200111_131554.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "4", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["salmon", "green onions", "eggs", "garlic", "dried parsley flakes", "red pepper flakes", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.7 [FatContent] 10.1 [SaturatedFatContent] 3.5 [CholesterolContent] 148.7 [SodiumContent] 154.1 [CarbohydrateContent] 3.2 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] 8 Patties [RecipeInstructions] Mix all ingredients, using skin and bones (they are fully cooked and very nutritious, you won't even know they're mixed in]. Press mixture together in hands to form into eight patties. Place butter in nonstick pan to coat. Cook patties in butter on medium heat for 4 mins on each side until golden brown and crispy. Serve immediately or freeze for later.
[Name] Easy Stuffed Jumbo Pasta Shells [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2020-01-13T22:19:00Z [Description] Make and share this Easy Stuffed Jumbo Pasta Shells recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/35/hZswxtMHSze1GDXIgMRQ_C3F1B714-8943-49EF-AE3E-05514B288FFA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/35/7GDM7lOIQQuiHzhUh1l1_8CA2B18D-B419-4EB0-BFCA-445642852BBC.jpeg"] [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "3", "8", "1/4", NA, "2", "5", "16", "12", "1/3", "1/4", NA] [RecipeIngredientParts] ["jumbo pasta shells", "olive oil", "onion", "garlic cloves", "tomato sauce", "fresh basil leaf", "ricotta cheese", "eggs", "mozzarella cheese", "pecorino romano cheese", "parsley", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.4 [FatContent] 48.8 [SaturatedFatContent] 26.2 [CholesterolContent] 263.4 [SodiumContent] 2298.6 [CarbohydrateContent] 85.4 [FiberContent] 6.8 [SugarContent] 14.6 [ProteinContent] 57.6 [RecipeServings] nan [RecipeYield] 60 Shells [RecipeInstructions] TOMATO SAUCE: Heat the oil in a saucepan. Add the onions, and saute for several minutes, then add the garlic. Cook until the garlic is fragrant. To the saucepan, add the tomato sauce, basil leaves and salt and pepper. Simmer for 30 minutes. CHEESE FILLING: Combine the ricotta cheese and eggs and mix lightly. Add 12 oz of the mozzarella, 6 oz of pecorino cheese, basil, parsley, salt and pepper. Combine until evenly mixed. Store in the refrigerator until ready to use. In a large pot, bring water to a boil for the pasta. Add salt then add the pasta and cook for 4 minutes. Gently remove the pasta to a strainer, then put the pasta in a pot filled with cold water, to stop the cooking. Once cooled, remove the pasta to a strainer. Preheat the oven to 350°F. In two large baking pans, add some tomato sauce to the bottom of the pan and sprinkle a bit of the reserved pecorino cheese. Stuff the cooked shells with the cheese mixture and add the stuffed shells in rows to the baking pans with the stuffing side up. Cover each shell with a bit of tomato sauce and remaining cheese. Cover the pans with aluminum foil and bake for 45 minutes - 1 hours, and the sauce is bubbling. Remove the foil cover and return the pasta to the oven for another 5 minutes. Serve with extra cheese. The dish can be made the day before and cooked before you need it..
[Name] Juicy Italian Meatballs [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-01-13T22:22:00Z [Description] These meat balls are made extra soft and juicy by using bread instead of breadcrumbs. Use your favorite homemade tomato sauce recipe or try the BASIL TOMATO SAUCE #447975 . [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "14", "3", "1", "1/4", "2", "1/4", "3/4", "1/4", "1 1/2", "4"] [RecipeIngredientParts] ["onion", "ground beef", "ground pork", "egg", "parsley", "garlic cloves", "parmigiano-reggiano cheese", "parmesan cheese", "salt", "black pepper", "olive oil", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.4 [FatContent] 27.9 [SaturatedFatContent] 9.6 [CholesterolContent] 132.9 [SodiumContent] 1960.5 [CarbohydrateContent] 21.6 [FiberContent] 4.4 [SugarContent] 11.8 [ProteinContent] 30.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove crust from bread and dice into small pieces. In a large bowl, grate the onion using a standard box grater until you have about 1/2 cup of onion and juices. Add the bread to the onions, mixing until the juices thoroughly soaks the bread. Set aside for several minutes. Add the remaining ingredients (except for the oil and tomato sauce] and mix well. Measure out a heaped tablespoon and roll lightly to form a ball. Heat the oil in a large non stick frying pan over medium heat. Add the meatballs and brown all over, about 3-4 minutes. Carefully transfer the partially cooked meatballs onto a plate. Add your favorite tomato sauce to the pan and heat. Add the meatballs and it's juices to the tomato sauce and cook for 10 minutes or until the meat balls are cooked through, turning and stirring occasionally. Cook your pasta of choice while the meatballs are cooking. NOTES: You can substitute other breads (no crusts] for the sandwich bread or if you prefer, 1/2 cup breadcrumbs. Feel free to use 1 lb (500g] beef instead of the beef/pork mixture.
[Name] Cozy Chicken and Noodles [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2020-01-14T17:15:00Z [Description] Make and share this Cozy Chicken and Noodles 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/53/97/37/Vu3AbiMOTLqprHdQRRZs_IMG_0676.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "3", "1/4", "1", NA, "1", "4", "1"] [RecipeIngredientParts] ["chicken broth", "carrots", "celery", "butter", "garlic powder", "pepper", "bay leaf", "boneless skinless chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.6 [FatContent] 15.4 [SaturatedFatContent] 6.9 [CholesterolContent] 106.7 [SodiumContent] 1058.5 [CarbohydrateContent] 35.2 [FiberContent] 2.5 [SugarContent] 3.3 [ProteinContent] 27.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use a 4-5 quart slow cooker. In a slow cooker, stir together soup, broth, vegetables, butter and seasonings. Push chicken down in mixture. Cover and cook on low setting for 6-8 hours. About 30 minutes before serving, turn slow cooker to high setting. Stir uncooked noodles into mixture in slow cooker. Cover and cook until noodles are tender, 10-15 minutes. Discard bay leaf. Remove chicken, cool slightly and shred, then stir back into noodle mixture. Taste and adjust seasoning with salt and pepper. To serve, ladle into bowls.
[Name] Bacon and Salted Caramel Crispy Rice Cereal Treats [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-01-14T17:17:00Z [Description] Make and share this Bacon and Salted Caramel Crispy Rice Cereal Treats recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "8", "2", "2", "1/4", "10", "1/4"] [RecipeIngredientParts] ["bacon", "unsalted butter", "large marshmallows", "vanilla extract", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 682.0 [FatContent] 19.8 [SaturatedFatContent] 11.2 [CholesterolContent] 46.3 [SodiumContent] 549.2 [CarbohydrateContent] 126.5 [FiberContent] 0.6 [SugarContent] 58.2 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer bacon to paper towel–lined plate, let sit until cool enough to handle, then crumble. Spray rubber spatula and 13 by 9-inch baking pan with vegetable oil spray. Melt butter in Dutch oven over medium heat. Add marshmallows, vanilla, and 1/4 teaspoon salt and cook, stirring often with prepared spatula, until marshmallows are just melted, about 3 minutes (some marshmallows may not be fully melted; this is the desired melting point]. Off heat, stir in cereal and two-thirds of bacon until fully combined. Transfer cereal mixture to prepared pan. Sprinkle remaining one-third of bacon over cereal mixture. Using your damp hands (or a strip of plastic wrap to cover], press cereal mixture into even layer. Drizzle with caramel sauce and sprinkle with 1/4 teaspoon salt. Let sit for 1 hour to set. Run knife around edge of pan to loosen treats, then turn out onto cutting board. Flip treats right side up and cut into 12 equal-size bars.
[Name] New England Clam Chowder With Shrimp [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-01-14T17:17:00Z [Description] Traditional recipe from a seafood restaurant in Burlington VT where I waited tables as a college student in the 1990s. Sadly, they are no longer in business. However, this amazing traditional recipe lives on, made even better with the addition of shrimp. This is a family favorite any time of year. It can be refrigerated for up to 3 days or frozen for OAMC future use. I prefer using canned chopped clams, not minced clams for bigger clam pieces. Bottled clam juice is readily available at WalMart or most grocery stores. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "4", "3", "6", "1", "1", "1", "1", "1", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "sweet onions", "celery", "potatoes", "clams", "fresh coarse ground black pepper", "dried marjoram", "dried thyme", "flour", "butter", "sherry wine", "fresh parsley", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1094.4 [FatContent] 67.6 [SaturatedFatContent] 36.5 [CholesterolContent] 212.7 [SodiumContent] 2046.7 [CarbohydrateContent] 83.1 [FiberContent] 5.2 [SugarContent] 12.3 [ProteinContent] 38.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse and drain canned clams, reserve liquid and set aside. In a large stockpot, cook bacon until crisp, do not drain. Add diced onion and celery, saute until soft, stirring frequently. Once onion/celery are soft, add pepper, marjoram and thyme. Add bottles clam juice and clam juice reserved from canned clams. Add diced red potatoes and simmer 10-15 min until potatoes are soft. While potatoes are simmering -- In a small saucepan, make a light roux with butter and flour. Once potatoes are soft, add roux to chowder and stir until thickened. Add cooked shrimp and drained clams and stir to mix. At this point, the chowder base may be refrigerated for 3 days or frozen for later use. To serve: add 1 qt light cream and up to 1 qt whole milk to desired consistency, while heating be careful not to boil. Right before serving, stir in sherry and fresh chopped parsley. Serve topped with paprika and oyster/soup crackers.
[Name] Baked Cod Shakshuka [AuthorId] 140309 [AuthorName] Tina7836 [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2020-01-14T17:17:00Z [Description] Make and share this Baked Cod Shakshuka recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "3", "1", "1", "1/8", "1", "1", "1", "1 -2", "4", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "red bell pepper", "garlic cloves", "paprika", "cayenne pepper", "ground cumin", "san marzano tomatoes", "sherry wine vinegar", "cod fish fillets", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.3 [FatContent] 11.9 [SaturatedFatContent] 1.7 [CholesterolContent] 73.7 [SodiumContent] 380.4 [CarbohydrateContent] 12.9 [FiberContent] 3.3 [SugarContent] 7.0 [ProteinContent] 32.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes. Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes. Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
[Name] Easy Homemade Chili Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-01-14T17:18:00Z [Description] I didn't have enough chili sauce for a recipe so I decided to see if I could make my own. This was fast and easy, and I didn't need any special ingredients. Recipe courtesy of Deep DIsh South. Serving size is estimated. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/2", "2", "1/4", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["tomato sauce", "tomato paste", "light brown sugar", "dry mustard", "onion powder", "garlic powder", "chili powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 58.9 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk all ingredients together thoroughly until mixed. Refrigerate several hours before using.
[Name] Charishma's Chicken Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-01-14T17:20:00Z [Description] This is a delectable and flavorful recipe that goes well with long-grain white Basmati rice or with roti. It is amazing to prepare and my own creation. I do hope it is well enjoyed by everyone. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16", "17", "18"] [RecipeIngredientParts] ["onion", "green chilies", "chicken", "ginger", "garlic cloves", "tomatoes", "turmeric powder", "red chili powder", "coriander powder", "tandoori spice mix", "salt", "garam masala powder", "cumin seeds", "water", "bay leaves", "cloves", "green cardamoms", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1581.8 [FatContent] 103.4 [SaturatedFatContent] 29.5 [CholesterolContent] 510.3 [SodiumContent] 501.4 [CarbohydrateContent] 26.6 [FiberContent] 6.3 [SugarContent] 14.4 [ProteinContent] 131.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Clean, wash and cut the chicken into bite-sized pieces. 2. Heat oil in a wok. 3. Once hot add cumin seeds and allow to sizzle for a few seconds. Add the bay leaves, 2 cloves, 2 green cardamoms and 1 inch cinnamon stick and mix well. 4.Fold in the chopped onions and the slit green chilli. 5. Prepare paste of the finely chopped ginger and garlic and add the ginger-garlic paste to the chopped onion mixture. Allow to stir-fry and cook until the raw smell of ginger and garlic is gone. 6. Add the dry masala powders and mix well. Sprinkle some water so that the mixture does not stick to the bottom of the wok. 7. Fold in two finely chopped tomatoes after washing them. 8. Allow to stir-fry for a few minutes on low flame. 9. Add salt to taste and mix thoroughly. 10. Now fold in the bite-sized washed, cleaned and chopped chicken pieces. 11. Mix well and add water as required to prepare the gravy. 12. Add some finely chopped fresh coriander leaves as a garnish. 13. Cover and allow to cook until the chicken is soft and tender. 14. Alternatively, you may cook the chicken in a pressure cooker with all the above ingredients until 5-6 whistles till the chicken is tender. 15. Serve hot with long-grain white Basmati rice.
[Name] Creamy Musroom, Rice and Pork Chop Casserole [AuthorId] 365283 [AuthorName] Smoky Okie [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-01-14T17:21:00Z [Description] Make and share this Creamy Musroom, Rice and Pork Chop Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "4 -5", "1", "1", "1", "2", "1", "2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["boneless pork chops", "salt", "pepper", "onion powder", "dried rosemary", "thyme", "milk", "long grain white rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 801.9 [FatContent] 43.3 [SaturatedFatContent] 16.9 [CholesterolContent] 167.3 [SodiumContent] 1814.5 [CarbohydrateContent] 52.0 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 48.7 [RecipeServings] 4.0 [RecipeYield] 2 [RecipeInstructions] Preheat oven to 275. Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary. In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes. Remove from heat and place in a 9\"x13\" pan, set aside. Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice. Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted. Pour over pork chops, cover with tinfoil and bake for 2 hours. Baking time can be reduced by baking at a higher temperature, but I have found the meat will be more moist and tender baking at 275.
[Name] Instant Pot Frito Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-01-14T17:22:00Z [Description] This is supposed to be a dinner, but I consider it more of a snack or appetizer. Not that you can't eat enough to make it a meal, but...:) Recipe courtesy of www.thisisnotdietfood.com. Serving size is estimated. I used sausage instead of beef, but any meat would probably work. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "9", "4", "1 1/2"] [RecipeIngredientParts] ["water", "lean ground beef", "chili sauce", "salsa", "corn", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.4 [FatContent] 26.6 [SaturatedFatContent] 13.7 [CholesterolContent] 118.2 [SodiumContent] 2214.3 [CarbohydrateContent] 35.5 [FiberContent] 7.9 [SugarContent] 13.6 [ProteinContent] 38.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour water and taco seasoning mix into instant pot. Stir well. Add ground beef to instant pot. Pour chili sauce, salsa, and corn on top of ground beef. Place the lid on the instant pot, turn the steam release handle to the sealing position, and set to pressure cook high for 1 minute. When the instant pot is done cooking, turn the steam release handle to the venting position and do a quick release. Remove the lid from the instant pot and stir well. Break apart the ground beef as you stir. Set the instant pot to saute for 10 minutes and leave the mixture to simmer, stirring occasionally. Once the instant pot turns off, scoop the corn chips onto plates and spoon the ground beef mixture on top. Sprinkle with shredded cheese on top of meat and serve.
[Name] SOUTHWEST BEEF CASSEROLE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-01-14T17:23:00Z [Description] This flavorful casserole is such a great comfort food recipe to add to your repertoire. It's sure to become one of your family favorites! VIDEO https://www.youtube.com/watch?v=Q58o1sRT-kU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CxfuISGfQEqTdVVqQUbU_Southwest-Beef-Casserole-1_Fotor-1024x768.jpg" [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "3", "1 1/2", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1", "1", "1", "1", "1 1/2", "1 1/2", "12", "1 1/2"] [RecipeIngredientParts] ["olive oil", "red onion", "garlic cloves", "lean ground beef", "chili powder", "ground rosemary", "Worcestershire sauce", "cayenne pepper", "sea salt", "black pepper", "corn kernels", "crushed tomatoes", "diced green chilies", "brown sugar", "sharp cheddar cheese", "monterey jack cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.4 [FatContent] 27.5 [SaturatedFatContent] 13.6 [CholesterolContent] 114.0 [SodiumContent] 971.8 [CarbohydrateContent] 41.0 [FiberContent] 5.2 [SugarContent] 4.1 [ProteinContent] 33.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF and lightly greased a 9x13” baking dish. Cook egg noodles in salted boiling water, according to directions, about 10 minutes. Drain and set aside.", "In a large deep skillet over medium heat, add oil. When hot, add onion and sauté until translucent, about 3 minutes. Add red and orange peppers; cook for 2 minutes. Add jalapeño pepper and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.", "Add ground beef and cook until no longer pink, breaking it up into small pieces. Half way thru cooking, season with chili powder, taco seasoning, ground rosemary,Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.", "Season beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chiles; combine well. Add brown sugar to the mixture and cook for 2 minutes.", "Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer to the prepared baking dish.", "Sprinkle the remaining cheese on top and transfer to preheated oven; bake for 10 minutes or until cheese is melted. Remove from heat and sprinkle with parsley. Makes 8 servings." ]
[Name] Chili Cheese Dog Bake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-01-14T17:32:00Z [Description] Make and share this Chili Cheese Dog Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1 1/4", "1 1/4"] [RecipeIngredientParts] ["butter", "garlic powder", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.6 [FatContent] 16.2 [SaturatedFatContent] 7.1 [CholesterolContent] 31.5 [SodiumContent] 539.6 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Spray 9-inch square or 11×7-inch (2-quart] baking dish with cooking spray. Pour hot chili into dish; spread evenly. Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.]. Bake 15 to 20 minutes or until dough is light golden brown. Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley. Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.
[Name] Plant-Based Banana Cornbread [AuthorId] 2000987934 [AuthorName] Gigi _Eats [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-01-16T17:43:00Z [Description] Make and share this Plant-Based Banana Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "2"] [RecipeIngredientParts] "banana" [AggregatedRating] nan [ReviewCount] nan [Calories] 262.6 [FatContent] 9.6 [SaturatedFatContent] 2.1 [CholesterolContent] 1.1 [SodiumContent] 596.1 [CarbohydrateContent] 40.3 [FiberContent] 3.8 [SugarContent] 1.6 [ProteinContent] 3.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Mash banana with a fork in a bowl. Empty contents of cornbread mix into the bowl. Add almond milk. Add vegetable oil. Mix ingredients until well combined. Batter will be slightly lumpy. Spray an 8x8 baking dish will cooking spray (you can also use muffin tin]. Empty batter into the baking dish. Place baking dish in preheated oven for 20 minutes. (Oven times may vary] I like mine a little darker, so I baked it for 30 minutes.
[Name] Quick Polenta Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-01-16T17:44:00Z [Description] Make and share this Quick Polenta Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/48/9tRI0iATVufnoK4jr5Zg_EC_Quick polenta cake.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["200", "80", "1", "3", "3", "1/3", "3/4", "1/4", "1", "3", "1/3"] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "eggs", "lemon zest", "polenta", "sea salt", "baking powder", "Amaretto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.3 [FatContent] 33.8 [SaturatedFatContent] 18.2 [CholesterolContent] 164.2 [SodiumContent] 558.6 [CarbohydrateContent] 29.4 [FiberContent] 2.3 [SugarContent] 15.3 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["With a hand-held mixer cream butter for 3 to 4 minutes. Add sugar and vanilla extract, continue beating for another 2 minutes until smooth.", "Add eggs, one by one; after each addition mix to combine.", "Add lemon zest and orange juice, mix until smooth.", "Combine polenta, sea salt and baking powder in a separate bowl.", "Add the dry mixture to the wet, mix to combine.", "Spread the dough into the buttered baking form. Bake in the oven at 170°C for about 30 minutes until golden.", "Drizzle the cake with liqueur and sprinkle with chopped almonds." ]
[Name] DUCK FAT ROASTED POTATOES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-01-16T17:45:00Z [Description] This side dish is incredible! Tasty, tender and a little crunchy on the outside, these potatoes are so decadent! VIDEO https://www.youtube.com/watch?v=kazBLUeW9tM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hi3Po5VkQ2ht0rFRtz0Q_Duck-Fat-Roasted-Potatoes-4_Fotor-1024x768.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "sea salt", "duck fat", "dried rosemary", "black pepper", "sea salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.1 [FatContent] 26.0 [SaturatedFatContent] 8.6 [CholesterolContent] 25.6 [SodiumContent] 740.8 [CarbohydrateContent] 69.2 [FiberContent] 6.5 [SugarContent] 3.0 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in a large pot, fill with enough cold water so the water level is about 1-inch above the vegetables, then add coarse sea salt. Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes. Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary; heat it up, stir and keep warm until needed. Drain potatoes in a colander. Transfer to a cutting board and cut into smaller pieces – not too small otherwise they won’t hold their shape. Place them on a baking dish lined with foil and pour on warm fat. Stir to coat and season potatoes with freshly ground black pepper, sea salt and paprika. Transfer to a 400ºF preheated oven and cook for 15 minutes. Remove from the heat and flip them over; return to oven for another 15 minutes. Remove from the oven, flip them again and roast for 15 minutes longer. Remove from the heat, flip once again and set the oven to broil; roast for 5 minutes (leave the rack in the middle]. Serves 4.
[Name] Skrew Putin [AuthorId] 1808377 [AuthorName] escripps [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-01-21T15:39:00Z [Description] Make and share this Skrew Putin recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["vodka", "Kahlua", "cream of coconut", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.6 [FatContent] 7.8 [SaturatedFatContent] 5.6 [CholesterolContent] 20.4 [SodiumContent] 11.4 [CarbohydrateContent] 11.3 [FiberContent] 0.0 [SugarContent] 10.6 [ProteinContent] 0.5 [RecipeServings] 2.0 [RecipeYield] 2 Cocktails [RecipeInstructions] Combine all ingredients in a cocktail shaker. Add ice. Shake vigorously. Serve in a martini glass.
[Name] Tex Mex Taco Lasagna [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-01-21T15:41:00Z [Description] You know this notion of taco lasagna sounded as appealing as a spaghetti milkshake, but it turns out this stuff is really good. Wife found this one on bunsinmyoven.com [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1/4", "1", "12", "1"] [RecipeIngredientParts] ["ground beef", "water", "tomatoes and green chilies", "sour cream", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1073.8 [FatContent] 46.1 [SaturatedFatContent] 18.6 [CholesterolContent] 119.2 [SodiumContent] 2651.6 [CarbohydrateContent] 116.3 [FiberContent] 7.8 [SugarContent] 7.4 [ProteinContent] 46.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1 packet taco seasoning (or 2 tablespoons of home made]. Preheat the oven to 350 degF, spray a 9x9 baking dish with non-stick spray. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through. Add the taco seasoning mix and water to the skillet and cook for 2 minutes. Dump the tomatoes, cheese soup and sour cream into a medium mixing bowl. Stir in the cooked meat. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top. Bake for 20 minutes or until hot and melty. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream as desired. I like to sprinkle chili powder on top - you can choose from any variety of powdered chilis with different flavor profiles and heat levels.
[Name] Creamy Potatoes With Crispy Fried Onions [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2020-01-21T15:46:00Z [Description] Similar to many of the Thanksgiving green bean casserole recipes, but this one is made with potatoes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["garlic powder", "potatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.0 [FatContent] 19.1 [SaturatedFatContent] 9.6 [CholesterolContent] 40.2 [SodiumContent] 986.9 [CarbohydrateContent] 42.7 [FiberContent] 4.2 [SugarContent] 3.0 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large mixing bowl put the two cans of soup and stir in 1/2 cup cream (or milk] and the garlic powder until well combined.", "Peel and thinly slice about 2 1/2 lbs. potatoes. If the potatoes are large, slice them in half length-wise first.", "Stir the potatoes into the mixing bowl with the soup and cream.", "Grease a 9 x 13\" pan (a one-layer cake pan].", "Spoon the potatoes mixture into the prepared pan. Cover with foil.", "Bake in a 350 degree oven for one hour.", "Remove the foil and sprinkle the cheese on top.", "Sprinkle the fried onions on top of the cheese.", "Return the pan to the oven, uncovered, for 10 more minutes.", "Serve at once.", "Variations: Just before sprinkling on the cheese and fried onions, top the potatoes with diced cooked chicken pieces and some frozen peas (peas are optional]. One pound of crumbled and fried hamburger meat could also be used. If using the chicken or hamburger meat, you may replace the potatoes with cooked egg noodles. The thinner type of noodle would probably work best. Cooked rice or cooked rice-a-roni can also be added instead of the potatoes or noodles." ]
[Name] Morning Rounds Copycat (Bread Machine) [AuthorId] 463486 [AuthorName] Yobittles [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-01-21T15:47:00Z [Description] Make and share this Morning Rounds Copycat (Bread Machine) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "300", "244", "2", "1/8 - 1/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["white bread flour", "whole wheat flour", "margarine", "sugar", "kosher salt", "craisins", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.8 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 411.3 [CarbohydrateContent] 44.3 [FiberContent] 3.6 [SugarContent] 8.7 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] 12 Rounds [RecipeInstructions] ["Put all ingredients in a 2-pound bread machine on dough or homemade mode. After it's done (including 1 hour rise in the machine], cut and roll into 12 balls. Roll each ball to about 1/2\" thick and place on a greased baking sheet. Let rise another 10-30 minutes. Bake at 350 for 10 minutes, flip over, and then bake another 10 minutes.", "Variation: Sub craisins for 2 Tbsp. homemade everything bagel seasoning (make it without salt!] to make a savory version.", "Variation: Sub craisins for raisins and cinnamon." ]
[Name] Ustad's Alu Methi Sabzi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-01-21T15:48:00Z [Description] This is a super healthy and nutritious recipe that can be well enjoyed with hot chappati or phulka or roti and some yoghurt on the side. I learnt this from our long time cook at home in Pune, Maharashtra and make it quite often. It is good for pregnant women. It helps keep constipation at bay. It also boosts Vitamin B in the body. One must keep in mind never to add red chilli and garam masala powders when cooking this dish or even when cooking any spinach dish because it totally ruins the color of the vegetable being prepared. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12"] [RecipeIngredientParts] ["ginger", "garlic", "fenugreek seeds", "potatoes", "salt", "fenugreek leaves", "turmeric powder", "coriander powder", "fresh coriander leaves", "tomatoes", "tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.9 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 81.1 [CarbohydrateContent] 149.1 [FiberContent] 21.7 [SugarContent] 22.9 [ProteinContent] 22.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Heat oil in a wok. 2. Once hot, put fenugreek seeds and allow to splutter. 3. Fold in the finely chopped ginger and garlic. 4. Allow to stir-fry for a few minutes until the raw smell of ginger and garlic is gone. 5. Fold in the cubed potatoes. Mix well. 6. Add salt and mix well. 7. Cover and allow to cook for 5 minutes on low flame. 8. Uncover, fold in the chopped fenugreek leaves (methi] and mix well. Allow to cook for 10 minutes on low flame. 9. Add the turmeric and coriander powders. Mix well. 10. Fold in the chopped tomatoes and add some water. Mix once again well. 11. Cover and allow to cook for 5-10 minutes on low flame. 12. Uncover, mix well and serve hot after garnishing with fresh coriander leaves.
[Name] Ustad's Pakoda Kadhi Punjabi Style [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-01-21T15:48:00Z [Description] This is a super delicious Punjabi style pakoda kadhi that goes well with long-grain white Basmati rice. It makes for a wonderful lunch main course meal. It is rich in calcium and hence wonderful for women who are pregnant as it is highly nutritious and good for the health. Enjoy! [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10 1/8", "11", "12", "13", "14", "15", "16", "17", "18", "19", "20"] [RecipeIngredientParts] ["yoghurt", "gram flour", "red chilies", "black mustard seeds", "salt", "asafoetida powder", "curry leaves", "fenugreek seeds", "turmeric powder", "onions", "fresh coriander leaves", "cumin seeds", "red chili powder", "asafoetida powder", "gram flour", "salt", "water", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.5 [CarbohydrateContent] 43.0 [FiberContent] 7.8 [SugarContent] 20.3 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Beat 500 grams of yoghurt in a bowl thoroughly. 2. Fold in gramflour and mix well. 3. Heat oil in a wok. 4. Add Kashmiri red chillies, black mustard seeds, 1/4 tsp of salt, 4 pinches of asafoetida powder, few curry leaves and lastly fenugreek seeds which is an optional ingredient. 5. Mix thoroughly. Allow to stir-fry for a few minutes until the mustard seeds and fenugreek seeds splutter. 6. Add 1/4 teaspoons turmeric powder and 3/4 teaspoons salt. Mix well. 7. Allow to come to a boil. Cook the kadhi (curry] by stirring every 5 minutes until it comes to a boil. Then lower flame and allow to cook on a simmer for a few minutes. 8. Now start the preparation of the pakodas. 9. To prepare pakodas, chop 2 medium-sized onions very finely and transfer to a bowl. 10. Add fresh finely chopped coriander leaves, asafetida powder, cumin seeds, 1/4 teaspoons red chilli powder, 3/4 teaspoons salt and 3/4 cup gramflour (besan]. 11. Add water as required to the above pakodas mixture and knead thoroughly using your fingers. 12. Shape this prepared pakodas mixture into small even-sized balls or pakodas. 13. Drop the pakodas gently in hot oil in a wok. 14. Fry on slow flame till the pakodas turn golden brown. This takes about 15 minutes. You will notice that the pakodas will turn on their own in the hot oil and cook till lightly browned on all sides. This is quite magical and fun to watch. 15. Drain off the excess oil on kitchen paper towels. 16. Once the kadhi has come to a boil and cooked on a simmer for a few minutes and is ready, then transfer the pakodas to the curry and mix gently. 17. Garnish with fresh finely chopped coriander leaves and serve hot. 18. Enjoy with long-grain white Basmati rice.
[Name] Ustad's Pineapple Raita [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-01-21T15:49:00Z [Description] Make and share this Ustad's Pineapple Raita recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6"] [RecipeIngredientParts] ["yoghurt", "sugar", "water", "tomatoes", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 6.0 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Take the pineapple slices from a tin of Del Monte brand pineapples in syrup. 2. Chop the pineapple slices into small pieces. 3. In a bowl thoroughly beat yoghurt until smooth. 4. Add the sugar-water syrup. To prepare this syrup, mix 4 tbsp of sugar with 1/4 cup of water very thoroughly in a bowl. 5. Now add the prepared sugar-water syrup to the beaten yoghurt and chopped pineapple pieces in a bowl. 6. Take one tomato and cut it in the shape of a rose. 7. Garnish the rose styled tomato in the center of the bowl containing the pineapple raita. Drizzle some honey all around the garnished tomato. 8. Serve chilled.
[Name] Authentic New England Clam Chowder [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-01-21T15:49:00Z [Description] Authentic recipe from a Fish House Restaurant in Vermont. I worked there as a college student in the 90s. Sadly they are no longer in operation, but the Clam Chowder lives on. This is a family favorite in my house, made even tastier with the addition of shrimp. Use bottled clam juice (readily found at WalMart and in most grocery stores) and chopped canned clams. I prefer chopped over minced canned clams for bigger clam pieces. This recipe can be made in advance, refrigerated or frozen, then reheated with milk & cream. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "4", "3", "6", "1", "1", "1/2", "3", "1", "1", "1", "1", "1", "1", "1", "9"] [RecipeIngredientParts] ["bacon", "sweet onions", "celery", "clams", "fresh parsley", "fresh coarse ground black pepper", "dried marjoram", "dried thyme", "flour", "butter", "sherry wine", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1120.7 [FatContent] 68.1 [SaturatedFatContent] 36.6 [CholesterolContent] 272.5 [SodiumContent] 2327.8 [CarbohydrateContent] 81.8 [FiberContent] 4.6 [SugarContent] 12.9 [ProteinContent] 44.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain and rinse clams, reserving the clam juice and set aside. In a large stockpot, cook bacon until crisp. Do not drain. Add onion & celery, saute until soft. Add pepper, marjoram and thyme. Add bottled clam juice and reserved juice from canned clams. Add diced potatoes. Simmer 10-15 min until potatoes are soft. In a separate saucepan, make a light roux with the butter & flour. Add roux to chowder, stir until thickened. Add cooked shrimp. At this point, the chowder base can be refrigerated for up to 3 days or frozen for future use. To serve: Reheat gently and add 1 Qt light cream and up to 1 Qt whole milk to desired consistency. Be careful not to boil. Add fresh chopped parsley and sherry & stir. Ladle into bowls, top with a sprinkle of paprika and serve with oyster crackers.
[Name] Ryan's Maple Muffins [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-01-21T15:49:00Z [Description] Fast and easy, can be made with or without nuts. We prefer with chopped pecans and topped with crystal sugar. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "1/2", "1/2", "1", "1", "2", "1 1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "milk", "maple syrup", "egg", "flour", "baking powder", "salt", "pecans", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.8 [FatContent] 17.3 [SaturatedFatContent] 10.5 [CholesterolContent] 74.5 [SodiumContent] 351.2 [CarbohydrateContent] 60.1 [FiberContent] 1.1 [SugarContent] 25.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400. Place 12 cupcake liners in a standard size muffin pan. Melt 1 stick butter in a microwave safe bowl. Stir in brown sugar Add egg, milk, maple syrup & maple extract, mix well. Sift together dry ingredients, flour, baking powder & salt. Add nuts (optional]. Divide batter evenly between 12 cupcake liners. Top with crystal sugar or sugar in the raw granular sugar for a crunchy topping. Bake 15 minutes.
[Name] TENDER OVEN-BAKED CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT23M [PrepTime] PT5M [TotalTime] PT28M [DatePublished] 2020-01-21T15:50:00Z [Description] Grilling chicken breasts on the barbecue is great but if you don't own one or are in the middle of the winter, this is the next best thing! VIDEO https://www.youtube.com/watch?v=RSOXJ7baUyo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LSfit0fFSxOMkdUBbgn8_Oven-Baked-Chicken-5_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "lemon juice", "dried rosemary", "sea salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.0 [FatContent] 13.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 390.2 [CarbohydrateContent] 2.7 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 chicken breast [RecipeInstructions] In a bowl, place chicken. Pour oil and freshly squeezed lemon juice over. Sprinkle with herbs of your choice. Toss chicken breast to coat. Place chicken on a baking sheet lined with foil that has been lightly greased. Transfer to a 400º F preheated oven and bake between 23 to 26 minutes, depending on the thickness of the breast or until the internal temperature reaches 165º F. Remove from the heat and let it rest for 5 minutes before slicing or serving.
[Name] Thai Red Chicken Curry (Khaeng Phet Gai) [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2020-01-21T15:50:00Z [Description] Make and share this Thai Red Chicken Curry (Khaeng Phet Gai) 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/53/97/60/Wjn0ql52TeifpVAy3z95_cooked 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/60/WDIttTkAQivJ4HjrbBUg_with rice s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/ONd0tRlqzYQd3M3VdQPL_vegetables%20s.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "6", "4", "8", "1", "1", "1", "200", "200", "4", "2", "2", "1", "500", "2"] [RecipeIngredientParts] ["olive oil", "spring onions", "garlic cloves", "red chilies", "carrot", "cucumber", "red capsicum", "plain yogurt", "kaffir lime leaves", "Thai red curry paste", "fish sauce", "sugar", "chicken", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 606.6 [FatContent] 38.0 [SaturatedFatContent] 10.2 [CholesterolContent] 135.9 [SodiumContent] 1218.1 [CarbohydrateContent] 28.2 [FiberContent] 4.2 [SugarContent] 16.7 [ProteinContent] 39.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a non-stick wok. Chop the spring onions into short lengths and separate the pale from the dark green. Add the pale to the hot oil together with the garlic, carrot, cucumber, chillis and capsicum. Stir fry for about 5 minutes. Add the yoghurt, chicken stock, kaffir lime leaves, red curry paste, fish sauce, and sugar and stir vigorously. Bring to a boil and simmer gently for a few minutes until it starts to thicken. Add the chicken pieces and simmer gently until the chicken is cooked through (about 5 - 7 minutes]. Stir in the dark green spring onions leaves and the coriander leaves. Serve with/over rice.
[Name] Low-Carb Gluten-Free Danish Aebleskivers [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-01-21T15:50:00Z [Description] Make and share this Low-Carb Gluten-Free Danish Aebleskivers recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1/2", "2", "6", "1"] [RecipeIngredientParts] ["artificial sweetener", "baking soda", "xanthan gum", "salt", "eggs", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.7 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 22.3 [SodiumContent] 57.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 50 Aebleskivers [RecipeInstructions] Heat the Aebleskiver pan between medium and medium high. Mix almond flour, salt, monk fruit sweetener, baking soda, xanthan gum, almond milk, and lemon juice in a large bowl. Separate eggs--mix the yolks into the almond flour mixture and set the whites aside in a separate clean bowl. Whip the egg whites until soft peaks form. Gently fold the egg whites into the almond flour batter. Spray hot Aebleskiver pan with nonstick cooking spray. Drop in rounded tablespoons of the batter into each cup of the Aebleskiver pan. Cook until the tops start to bubble and the bottom of the ball is lightly browned. Turn the ball over in the cup to cook the other side (chop sticks work well to do this]. Remove from pan when both sides are golden brown and the center is done. Serve with breakfast toppings, such as syrup, jam, whipped cream, berries, etc.
[Name] Final Exam Brownies [AuthorId] 375730 [AuthorName] MinnMomof2 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-01-21T15:52:00Z [Description] Make and share this Final Exam Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "1", "1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "vanilla", "flour", "mini marshmallows", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.8 [FatContent] 34.8 [SaturatedFatContent] 17.6 [CholesterolContent] 102.7 [SodiumContent] 170.6 [CarbohydrateContent] 65.7 [FiberContent] 4.0 [SugarContent] 50.1 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 12 Brownies [RecipeInstructions] Melt chocolate and butter. Stir till soft and cool slightly. Combine sugar, eggs, vanilla and chocolate. Add flour-mix well. Fold in marshmallows, nuts, and 1/2 cup chocolate chips. Spread into 9 x 13” pan. Sprinkle with remaining 1 cup of chocolate chips. Bake at 350°F for 40-45 min or until set. Cool and enjoy.
[Name] Pesticide Wash for Fruits and Vegetables [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-01-21T15:52:00Z [Description] Who knew that baking soda would get rid of all the pesticides on your produce. Even the organic can have some pesticides, and it's so simple. Serving size doesn't really apply, but it's required for the recipe. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["baking soda", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 127.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] I like to place my produce (fruits or vegetables] into a large bowl, but you may not need to if you're doing a small batch at a time. Place produce in a bowl, and add 2 cups of water and a teaspoon of baking soda. Keep adding water and baking soda until submerged. Leave produce in water to soak for 10 to 15 minutes. Rinse produce again with water and store like usual.
[Name] Creamy Tortellini Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-01-21T15:52:00Z [Description] I made this with black bean crumbles for the sausage and coconut milk for the cream. I also added a lot more kale and added more coconut milk to offset and didn't use any salt. Plus, I used a mushroom tortellini. Recipe posted as written. Courtesy of DamnDelicious.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", NA, NA, "2", "4", "8", "9", "1/2", "1/3", "3"] [RecipeIngredientParts] ["olive oil", "Italian sausage", "garlic cloves", "sweet onion", "kosher salt", "fresh ground black pepper", "all-purpose flour", "tomato sauce", "kale", "heavy cream", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.6 [FatContent] 49.6 [SaturatedFatContent] 19.1 [CholesterolContent] 125.8 [SodiumContent] 2425.6 [CarbohydrateContent] 55.7 [FiberContent] 3.3 [SugarContent] 9.0 [ProteinContent] 39.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat. Stir in garlic, onion, and Italian seasoning. Cook , stirring frequently until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and tomato sauce. Bring to a boil and reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 10 minutes]. Stir in tortellini. Cover and cook until tender, about 5 to 7 minutes. Stir in kale until wilted, about 1 to 2 minutes. Stir in heavy cream and basil until heated through, about 1 minute. Season with salt and pepper to taste.
[Name] Authentic Split Pea Soup [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2020-01-21T15:53:00Z [Description] Make and share this Authentic Split Pea Soup 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/53/97/65/pcLcmh9SSOja0Y064VpR_HeartyVegetableSplitPeaSoup.jpg" [RecipeCategory] Vegan [Keywords] nan [RecipeIngredientQuantities] ["16", "1", "3", "2", "1 -2", "1", "1/4", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["ham hocks", "ham", "carrots", "celery", "garlic clove", "bay leaf", "fresh parsley", "fresh ground pepper", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 25.1 [CarbohydrateContent] 24.6 [FiberContent] 10.2 [SugarContent] 3.9 [ProteinContent] 9.5 [RecipeServings] 12.0 [RecipeYield] 2 Quarts [RecipeInstructions] Layer ingredients in a slow cooker. Pour in hot water DO NOT STIR. Cover and cook on low for 8-10 hours or on high for 4-5 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.
[Name] Super-Easy Indoor S'mores [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-01-21T19:31:00Z [Description] By using this method, you can enjoy these Indoor S'mores every month of the year! There's no reason to wait until next summer to have them... VIDEO https://www.youtube.com/watch?v=1ucaBowE5rk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/M0Y7w77lSauqvhnAhoC1_Indoor-SMores-2_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2"] [RecipeIngredientParts] ["honey graham crackers", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.9 [FatContent] 14.5 [SaturatedFatContent] 8.4 [CholesterolContent] 10.1 [SodiumContent] 107.1 [CarbohydrateContent] 42.6 [FiberContent] 1.9 [SugarContent] 31.0 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows. Transfer to a 400º F preheated oven and bake for 5 minutes. When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown. Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
[Name] Tried-and-True Chocolate Chip Cookies [AuthorId] 2002617774 [AuthorName] Michael D. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-01-21T19:32:00Z [Description] Make and share this Tried-and-True Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "shortening", "sugar", "egg", "vanilla", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.1 [FatContent] 38.3 [SaturatedFatContent] 18.4 [CholesterolContent] 77.0 [SodiumContent] 427.0 [CarbohydrateContent] 64.0 [FiberContent] 2.9 [SugarContent] 48.1 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] 24 Cookies [RecipeInstructions] preheat the oven to 350 degrees. cream together butter, shortening and both sugars in the mixer until light and fluffy. Beat in the egg and vanilla and mix until combined. add the flour, baking soda and salt and mix just until combined. stir in chocolate chips. drop by large spoonfuls onto the parchment paper bake for about 10 minutes or until the edges are nicely brown. remove the cookies form the pan and place on a cooling rack.
[Name] Easy Cast-Iron Skillet Pizza [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-01-23T20:21:00Z [Description] This came out well and was so easy to make. Kids loved it! I used a 10" Skillet in this recipe. The pre-made pizza dough I like best is from the Chef Boyardee Pepperoni Pizza Maker kit because it can sit in my cupboards a long time. It comes with enough to make 2 pizza doughs. All you have to do is add water, let it sit a bit and it's ready to go! However, I've seen pizza dough ready to go made at your local grocery stores and other various ways. This is just a super easy method to get some really good pizza for the family. The skillet cooking method gives it a professional taste like you would get in a restaurant. I really enjoy it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1267504/do6OdLnNTaeumdMyHi8B_20200121_163542_HDR_2.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1 -2", "1", "1", NA] [RecipeIngredientParts] ["tomato sauce", "sugar", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.5 [FatContent] 9.8 [SaturatedFatContent] 4.2 [CholesterolContent] 22.1 [SodiumContent] 624.8 [CarbohydrateContent] 6.3 [FiberContent] 1.3 [SugarContent] 5.0 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put cold skillet on cold burner. Add the olive oil, italian seasoning, salt and pepper coating the bottom of the skillet.", "Spread the ready dough to the edges of the skillet filling it around with the dough. Some of the oil might come up around the top, thats cool. Let the dough rise for about 5 minutes.", "Add your sugar to the tomato sauce or spaghetti sauce. If you are using only plain tomato sauce, add some of that italian seasoning in there and a little bit of oil and salt.", "After the 5 minutes, coat the top of the dough with the sauce. I like a lot of sauce, so I make sure the top layer is coated well. You probably won't use the entire 12oz. I'm not sure cause I don't know the size of your skillet. Mine is a 10\" wide skillet.", "Turn on your oven broiler. When the broiler is hot and ready. Turn on the burner under the skillet to medium high heat and set a timer for 5 minutes. You'll notice the dough start to bubble a little bit, but we won't be cooking it here for long. It's just to get it started and to get that bottom nice and brown. Start adding your cheese and toppings. NOTE: It might be easier to use chunks of mozzarella vs shredded because it will take longer to melt and allow the dough to cook properly without over burning the cheese. So keep the cheese cold in the fridge until you're ready to use it.", "After the 5 minutes on the burner we are going to transfer the skillet to the oven under the broiler. My pizza was in there approximately 5 minutes. You'll want to watch your pizza and use a knife to see how well your dough is cooked on the bottom and sides. When it's nice and brown and the top is nice and golden, take it out. Let the pan cool for a bit and then transfer your pizza to another cooler surface so it stops cooking.", "Salt and sugar can be adjusted to your needs and preference. It's not a big deal. Its' pizza. It's hard to screw up. Just keep an eye not to burn it!" ]
[Name] Instant Pot Beer Cheese Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-01-23T20:22:00Z [Description] This was delicious. I used aged cheddar and sage derby. Serving size is estimated. Recipe courtesy of Jeffrey at pressurelluckcooking.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1", "1", NA, "1/2", "4", "1", "12", "1", "16", "5 1/4", "1", "1/4", "1/2", "1", NA, NA] [RecipeIngredientParts] ["salted butter", "shallots", "carrot", "red bell pepper", "garlic", "all-purpose flour", "chicken broth", "liquid smoke", "beer", "heavy cream", "half-and-half", "sharp cheddar cheese", "boursin cheese", "cream cheese", "dried thyme", "nutmeg", "Worcestershire sauce", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.6 [FatContent] 53.8 [SaturatedFatContent] 33.7 [CholesterolContent] 161.4 [SodiumContent] 1006.8 [CarbohydrateContent] 13.1 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the butter to the instant pot. Hit Saute and adjust so it's on More. Once the. Once the butter's melted, add the shallots, carrots, peppers, and garlic and saute for about 3 minutes. Follow by adding the flour until the vegetables are nice and coated and constantly stir for another 2 minutes. Add the chicken broth, beer, and liquid smoke and whisk to combine. Be sure to get any flour lumps out and deglaze/scrape the bottom of the pot to ensure no flour is caked on. Secure the lid, and move the valve to sealing position and hit Keep Warm/Cancel. Then hit Manual or Pressure Cook High Pressure for 5 minutes. Perform a quick release when done. Add the cream and whisk in with the thickened broth. Then, whisk in the cheddar cheese and Boursin or cream cheese until smooth. Follow by whisking in the Old Bay, nutmeg, thyme, lemon juice, Worcestershire sauce, and hot sauce until fully combined. Puree the soup by either using an immersion blender or in batches in a regular blender. If it's in the blender, don't fill more than halfway to prevent overflow. Immerse until very smooth and vegetables are pulverized. Cook the hot bread or pretzels according to package directions (usually about 5 minutes in the oven]. Serve alongside the soup for dipping. Ladle into bowls and garnish with a few crumbles of blue cheese.
[Name] Easiest Brown Rice Ever [AuthorId] 2686972 [AuthorName] Carl Ray [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-01-23T20:22:00Z [Description] Easy and Tasty. With as many options as you can imagine. I keep this rice in the fridge all the time. I'm sure once you try this reciepe you'll love it. Feel free to add any spice you like or maybe sesame oil. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "5"] [RecipeIngredientParts] ["olive oil", "chicken bouillon", "ground black pepper", "garlic", "thyme", "brown rice", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.2 [FatContent] 8.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 31.0 [CarbohydrateContent] 48.9 [FiberContent] 2.5 [SugarContent] 0.6 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] 4 Cups [RecipeInstructions] Turn oven on to 350 degrees. In a covered oven safe dish add oil,bouillon, Pepper, garlic, thyme, rice and boiling water. Stir well and put into the oven for 1 hour. at end of the hour turn oven off and let oven and rice cool. Or remove and let set till water is all gone.
[Name] Easy Best Bread Recipe [AuthorId] 2686972 [AuthorName] Carl Ray [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-01-23T20:22:00Z [Description] I make this bread all the time. No need for store bought. You can change the grain or the fat its very forgiving. Maybe add a cup or two of wheat instead of bread flour or instead of butter use olive oil. Add more sugar for wonderful sweet rolls. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2686972/NUPgJIuBTYiJLeG8hBfz_IMG_2980.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "2", "3", "1", "1", "4", "1", "3"] [RecipeIngredientParts] ["milk", "boiling water", "butter", "olive oil", "sugar", "apple cider vinegar", "egg", "bread flour", "salt", "dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.5 [FatContent] 9.8 [SaturatedFatContent] 3.9 [CholesterolContent] 36.8 [SodiumContent] 931.1 [CarbohydrateContent] 55.0 [FiberContent] 2.9 [SugarContent] 4.9 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Add Milk, boiling water, butter, oil, sugar, salt and vinager to a bowl and stir till butter melts. add most of the whipped egg saving enough to brush onto the shaped bread loaf. Set that aside and let it turn thick and curdles.", "Mean time mix flour and dry yeast in a mixing bowl. add wet ingredients and mix till smooth and not sticky anymore. The more you kneed the bread dough the better. when finished oil the outside of the dough ball and let double in size.", "After the ball has doubled in size turn on oven to 375 degrees. Then kneed the bread dough again and shape into a loaf. Make relief cuts if any and brush with remaining egg mixture. Then I like to sprinkle Kosher salt and Sesame seeds on it. When loaf is double in size or more, slide into oven for 20 to 25 mins, turning once at 10 minutes." ]
[Name] Instant Pot Beef Stroganoff [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-01-23T20:23:00Z [Description] Make and share this Instant Pot Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2 1/2", "1", "2", "3", "2", "2", "1", "4", NA, "2", "2", "3", "3"] [RecipeIngredientParts] ["onion", "Worcestershire sauce", "flour", "onion powder", "garlic powder", "mustard", "sour cream", "bacon drippings", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.4 [FatContent] 31.4 [SaturatedFatContent] 15.9 [CholesterolContent] 168.7 [SodiumContent] 902.6 [CarbohydrateContent] 13.8 [FiberContent] 0.8 [SugarContent] 4.1 [ProteinContent] 44.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute chopped onion in the hot oil, with your pot on saute, until translucent. Add meat. Season with salt and pepper to taste. Brown on all sides, about 6 minutes. Add garlic and onion powders, Worcestershire, and mustard. Stir into the meat well, being sure to scrape the bottom for any browned bits. Sprinkle flour on top. Add broth and stir well. Put lid on pot. Seal and set for 15 minutes. When the timer goes off, let sit for 15 minutes, then quick release remaining pressure. Take about 1 cup or so of liquid and mix it into the sour cream. Whisk well. Add to pot and stir well. Mix cornstarch and water. Turn pot on to saute. Add corn starch and water slowly while stirring until thickened. Turn off pot. Serve over cooked egg noodles.
[Name] Spiced Pasta Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-01-23T20:24:00Z [Description] This delicious sauce is packed with herbs, spices including some you wouldn't expect. It will enhance many pasta dishes VIDEO https://www.youtube.com/watch?v=8a2DU2tmNlI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/XyZIMAqqQLyXsDZR1Lg4_Pasta-Sauce-1024x765.jpg" [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/4", "1/2", "3", "1 1/2", "1 1/2", "3/4", "3/4", "3/4", "12", "1/2", "1 1/2", "5", "1 1/2"] [RecipeIngredientParts] ["Worcestershire sauce", "dried oregano", "dried basil", "ground turmeric", "red pepper flakes", "cayenne pepper", "black pepper", "brown sugar", "olive oil", "red onions", "button mushrooms", "sea salt", "lean ground beef", "garlic cloves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.8 [FatContent] 6.5 [SaturatedFatContent] 2.2 [CholesterolContent] 31.6 [SodiumContent] 157.7 [CarbohydrateContent] 8.0 [FiberContent] 1.2 [SugarContent] 4.5 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 14 cups [RecipeInstructions] ["In a large pot over medium-low heat, pour in Prego sauce and add Montréal Steak spice, Greek seasoning, Worcestershire sauce, hot sauce, oregano, basil, Italian seasoning, turmeric, red pepper flakes, garlic salt, cayenne pepper, freshly ground black pepper and brown sugar. Stir well and let it simmer gently.", "In a large saucepan over medium heat, add oil and when it gets hot, add onions and sauté until translucent, about 3 minutes. Add peppers and cook until soft, about 4 minutes. Stir mushrooms in and sprinkle with ground sea salt and freshly ground black pepper; cover and cook for 2 ½ minutes. Stir once again, cover and let the vegetables cook for 5 more minutes.", "Transfer vegetable mixture to the sauce including the liquid and stir to combine. Let it simmer while cooking the meat.", "In the same saucepan over medium heat, add ground beef and cook until no longer pink. Half way through cooking, add pressed garlic and stir well before seasoning with freshly ground black pepper. When the meat is cooked, transfer to a colander to drain any excess fat.", "Transfer the drained meat to the sauce, stir well, taste and adjust if necessary. Add some fresh chopped parsley, stir once again and proceed with the recipe. Makes 14 cups." ]
[Name] Crawfish Fetichenne [AuthorId] 2807902 [AuthorName] VAinTX [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2020-01-28T15:43:00Z [Description] This is not my recipe.  I tried to have the website delete it, but could not a reply or help from them.  The original recipe also called for processed cheese block, which I had removed to make it more diet friendly for our family.  Oh the joys of hitting publish public not private!!   -.- [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1", "3", "1", "1", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "onion", "green bell pepper", "celery", "garlic clove", "all-purpose flour", "crawfish tails", "half-and-half cream", "fettuccine pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 888.0 [FatContent] 39.7 [SaturatedFatContent] 22.6 [CholesterolContent] 427.0 [SodiumContent] 589.4 [CarbohydrateContent] 75.3 [FiberContent] 1.7 [SugarContent] 3.2 [ProteinContent] 56.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C]. Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.
[Name] Charishma's Homemade Banana Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2020-01-28T15:43:00Z [Description] An amazing recipe which I have made for my husband and he is super delighted for this! I have made this believe it or not in a pressure cooker and not baked in an oven like people usually bake their breads. I am unique and so is my creation and I am happy to share it with one and all here. This bread goes well on its own (it is addictive and will be gone within a few minutes) or with some hot tea on the side for an evening snack. Enjoy! [Images] character(0) [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13"] [RecipeIngredientParts] ["banana", "butter", "baking soda", "baking powder", "salt", "sugar", "eggs", "vanilla essence", "all-purpose flour", "cinnamon", "yogurt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.9 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 217.0 [SodiumContent] 83.0 [CarbohydrateContent] 4.9 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. In a bowl mix together all the wet ingredients. 2. Add in all the dry ingredients to the same bowl containing the wet ingredients. Mix well using a handheld beater. 3. Grease the bottom of a rounded dish using butter. 4. Transfer the dough for the banana bread to the greased dish. 5. Cover and cook in a pre-heated pressure cooker on a stand for 90 minutes. 6. Uncover, insert a knife in the center and check if it comes out clean. This means that the banana bread is ready. 7. Allow to cool for 10 minutes in the greased dish. 8. Transfer to a plate and allow to cool. 9. Serve with tea or on its own also this goes so well. 10. Enjoy!
[Name] Portuguese Fava Beans [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-01-28T15:44:00Z [Description] Make and share this Portuguese Fava Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/67/1/XcC8ur6QFCmsnTTY38ER_20200124_174357.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/67/1/wQxtS4VNRY6KjiNAW71g_20200124_174427.jpg"] [RecipeCategory] Portuguese [Keywords] ["European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "5", "5", "1/4", "1/2", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["olive oil", "fava beans", "garlic cloves", "pepper", "green onions", "parsley", "red wine", "garlic powder", "onion powder", "cumin", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.4 [FatContent] 8.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 19.5 [CarbohydrateContent] 57.4 [FiberContent] 15.9 [SugarContent] 5.5 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the olive in a sauce pan. Once hot, add the garlic, onions, and parsley then saute for a few minutes. Drain the Fava Beans, reserving the liquid. To the pan, add the Fava Beans, wine, spices and some of the reserved water. Cook over medium heat 8 - 10 minutes, stirring occasionally and adding more water as sauce dries. Taste and adjust seasonings. *This is ground red pepper made from fresh peppers. Available in the International section of the grocery store.
[Name] Best-Ever Dakgangjeong [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-01-28T15:44:00Z [Description] (Sweet & Spicy Korean Chicken) - Spicy, sweet, and salty with a crispy texture, an awesome dish that everyone will love! VIDEO https://www.youtube.com/watch?v=jQ8AQ7jsKWg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QeBJR3SiqRUq6mv8FYwB_Dakgangjeong-1_Fotor-1024x768.jpg" [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "1/2", "1/4", "1/2", "1", "2", "2", "1", "1/4", "3", "2", "1 1/2", "1/4", "1/4", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken breast", "buttermilk", "garlic cloves", "ginger", "black pepper", "sea salt", "cornstarch", "canola oil", "peanuts", "green onion", "rice wine", "rice vinegar", "low sodium soy sauce", "honey", "brown sugar", "garlic cloves", "ginger", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2597.0 [FatContent] 142.9 [SaturatedFatContent] 16.3 [CholesterolContent] 147.7 [SodiumContent] 1061.1 [CarbohydrateContent] 254.2 [FiberContent] 7.3 [SugarContent] 65.3 [ProteinContent] 66.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.", "In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.", "Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy] sitting on a baking sheet lined with paper towel.", "Place fried chicken in sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions." ]
[Name] Easy Fish Taco Sauce [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-01-28T15:44:00Z [Description] Make and share this Easy Fish Taco Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "lime juice", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 1/4 cup [RecipeInstructions] Mix all ingredients together in a small bowl. enjoy.
[Name] Honey Mustard Glazed Ham [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2020-01-28T15:45:00Z [Description] This was super easy, and although I left out the brown sugar it was terrific. Recipe courtesy of Foodnetwork.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "1/3", "3", "2", "2"] [RecipeIngredientParts] ["ham", "honey", "brown sugar", "Dijon mustard", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 921.5 [FatContent] 29.6 [SaturatedFatContent] 9.8 [CholesterolContent] 265.8 [SodiumContent] 7860.5 [CarbohydrateContent] 44.7 [FiberContent] 0.4 [SugarContent] 43.8 [ProteinContent] 114.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Place the ham in a small roasting pan, cut side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours. Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole grain mustard, and thyme in a small saucepan. Cook over medium low heat until the sugar has dissolved, about 2 minutes. Increase the oven temperature to 75 degrees. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan. It is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golen b rown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well browned and glazy. Be careful not to let the glaze burn. Serve warm.
[Name] Honey Mustard Glazed Ham [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2020-01-28T15:45:00Z [Description] This was super easy, and although I left out the brown sugar it was terrific. Recipe courtesy of Foodnetwork.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "1/3", "3", "2", "2"] [RecipeIngredientParts] ["ham", "honey", "brown sugar", "Dijon mustard", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 921.5 [FatContent] 29.6 [SaturatedFatContent] 9.8 [CholesterolContent] 265.8 [SodiumContent] 7860.5 [CarbohydrateContent] 44.7 [FiberContent] 0.4 [SugarContent] 43.8 [ProteinContent] 114.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Place the ham in a small roasting pan, cut side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours. Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole grain mustard, and thyme in a small saucepan. Cook over medium low heat until the sugar has dissolved, about 2 minutes. Increase the oven temperature to 75 degrees. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan. It is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golen b rown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well browned and glazy. Be careful not to let the glaze burn. Serve warm.
[Name] Hot Pizza Sauce [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-01-28T15:46:00Z [Description] Make and share this Hot Pizza Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/83/wWaBtc04QtWdzYmCZRtZ_Sauce s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/83/eMA3uPEQkqFmgJpYUfuA_Herbs s annotated.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/83/c1WvKX0RaCaHCjC3O6HL_Tomatoes s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/97/83/dq2Hix5pSYGtwvEIJQMW_pizza.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/YwetsGwHSkmiS8Hi7x0O_Hot%20sauce%20s.jpg"] [RecipeCategory] Onions [Keywords] ["Peppers", "Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "4", "5", "1 1/2", "600", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "red chilies", "garlic cloves", "tomato paste", "tomatoes", "dried oregano", "dried basil", "dried parsley", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.3 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.1 [SodiumContent] 211.5 [CarbohydrateContent] 9.0 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir fry the onion in the olive oil until golden brown. Add the chillis and garlic and stir fry for a further minute. Add the tomato paste and cook for a further minute. Add the remaining ingredients, bring to the boil and simmer for 45 minutes stirring occasionally. Allow to cool.
[Name] Instant Pot Italian Wedding Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2020-01-28T15:46:00Z [Description] I've never eaten this before today when I made it, but I liked the spinach with beans and spinach and pasta and meatballs. Personally, I would like this with more spinach and more ham, and maybe even a bit more pasta, but this is my first time making and even eating so I don't have a frame of reference for how it should be. I've posted it as written, and it was nice and hearty with lots of flavors. Recipe courtesy of Paint the Kitchen Red.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1", "2", "1", "3/4", "1/2", "1", "1/2", "2", "1", "1", "1", "1", "1", "1/2", "1", "2", "1", "1", "1", "7", "25", "1/2", "2", "2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["parmesan cheese", "parsley", "egg", "garlic", "salt", "black pepper", "nutmeg", "ground beef", "ground pork", "olive oil", "onion", "carrot", "celery", "garlic", "ham", "white wine", "crushed red pepper flakes", "dried oregano", "fresh ground black pepper", "salt", "bay leaves", "bay leaves", "chicken broth", "acini di pepe pasta", "cannellini beans", "fresh spinach", "eggs", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.4 [FatContent] 19.3 [SaturatedFatContent] 6.3 [CholesterolContent] 138.7 [SodiumContent] 2421.8 [CarbohydrateContent] 35.5 [FiberContent] 7.3 [SugarContent] 6.3 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mini Italian Meatballs: Combine all ingredients except the ground meat. Add the beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth. Form into 3/4 inch mini meatballs and place on a baking sheet until ready to use. Soup: Select the saute function and preheat the instant pot. Once the instant pot has preheated, heat the olive oil. Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes. Deglaze with white wine and stir to remove any brown bits. Press Cancel. Stir in red pepper, oregano, black pepper, salt, and bay leaves. Stir in broth. Gently stir in meatballs and pasta. Close the lid and pressure cook on high pressure for 6 minutes. Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out the steam. Open the instant pot and stir in beans and spinach. In saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted. Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or se a trivet. Temper the eggs. Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition. Add the egg/broth mixture to the soup in a slow steady drizzle, constantly stirring in a circular fashion. Serve in soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
[Name] Traditional Tea Cake [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-01-28T15:47:00Z [Description] Stir up teacakes for a midday tea, or anytime treat.Here is a recipe for traditional teacakes. It’s pretty easy to make and is extremely gratifying. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/Wfr9kg9vQR6QWir5IbF1_Tea%20Cake.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1 1/2", "1 3/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1410.7 [FatContent] 54.1 [SaturatedFatContent] 32.3 [CholesterolContent] 316.6 [SodiumContent] 1454.2 [CarbohydrateContent] 213.2 [FiberContent] 3.0 [SugarContent] 125.7 [ProteinContent] 20.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Take a medium bowl and mix the butter and sugar until it becomes fluffy and creamy. Add one egg at a time and mix it well to continue the fluffiness. Add vanilla, flour, baking powder, salt and stir into the batter while adding milk. Add some more milk if the batter is too stiff.", "Preheat oven to 350 degrees F. Grease and flour a 9-inch round pan and spread the batter that you have prepared, evenly into the pan. Step 3: Keep the pan in the preheated oven and bake it for 30 to 35 minutes. Once done, insert a toothpick into the centre of the cake and if it comes out clean, the cake is ready. Let it cool and out the cake in the serving pan or plate. Dust with confectioners’ sugar & the delicious tea cake is ready to be served." ]
[Name] Ethiopian Red Pepper Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-01-28T15:47:00Z [Description] With only 3 ingredients, you can transform most proteins from ordinary to something special using this sauce! VIDEO https://www.youtube.com/watch?v=bzJs-UIb2ow [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BwlHLBMVRfGnHXHmaN2p_Ethiopian-Pepper-Sauce_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1/2"] [RecipeIngredientParts] "berbere" [AggregatedRating] nan [ReviewCount] nan [Calories] 781.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 78.1 [CarbohydrateContent] 202.1 [FiberContent] 3.0 [SugarContent] 149.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often. Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup.
[Name] Fluff Boi Biscuit [AuthorId] 2002623140 [AuthorName] Christina C. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-01-29T23:02:00Z [Description] Get Carbquik Here! <br> <a href="https://amzn.to/3aOM05H">Carbquik</a> <br>This recipe can make two biscuits or one large biscuit. Bake times will vary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002623140/EEW67udkQUChDhBzPlFS_DSC_0689.JPG" [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["flour", "butter", "buttermilk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.9 [FatContent] 47.2 [SaturatedFatContent] 29.6 [CholesterolContent] 124.5 [SodiumContent] 470.8 [CarbohydrateContent] 50.7 [FiberContent] 1.7 [SugarContent] 3.1 [ProteinContent] 9.0 [RecipeServings] 1.0 [RecipeYield] 2 Biscuits [RecipeInstructions] Measure Carbquik into a medium bowl. Add cubed butter. Incorporate by pinching and rolling butter into flour using fingertips. When mixture can be squeeze in palm and forms a lump that hold its shape it is incorporated. Add buttermilk and mix with a wooden spoon or similar utensil. Mixture should be soft, but not super sticky. If it is too dry or wet, you can add more buttermilk or Carbquik. Once mixture is at the right consistency, turn out onto lightly floured (with Carbquik] surface and form into 1-2 thick discs. Lay biscuits onto lightly greased or parchment paper lined baking sheet. Bake at 425 degrees Fahrenheit for 20-25 minutes or until golden brown. Let cool before enjoying.
[Name] Baked Toastada Tortillas [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2020-01-29T23:03:00Z [Description] Make and share this Baked Toastada Tortillas 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/53/97/88/l6KSg5PtRhKR1klB9yWj_bakedTostadaShells.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", NA] [RecipeIngredientParts] "corn tortillas" [AggregatedRating] nan [ReviewCount] nan [Calories] 104.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 21.4 [FiberContent] 3.0 [SugarContent] 0.4 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 8 Toastada Tortillas [RecipeInstructions] Preheat oven to 400 degrees ferenheit. (optional] spray each tortilla front and back with cooking oil spray. Place directly on oven rack. Cook for 4 minutes. Turn over and turn 90 degrees. Cook for 4 minutes or until golden brown but not dark brown. Watch closely the last minute. They can go from toasty to burnt in a minute.
[Name] Ustad's Stuffed Karela (Stuffed Bittergourds) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-01-29T23:03:00Z [Description] This makes for a wonderful side dish which can be served with hot roti on the side. I learnt this recipe from our long time International chef, Sahabji (Ustad) - Krishna Tamang. Hope you enjoy this as much as we all do at our home. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12"] [RecipeIngredientParts] ["fennel seed", "whole coriander seeds", "red chilies", "onions", "water", "karela", "salt", "turmeric powder", "jaggery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.2 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 41.7 [CarbohydrateContent] 50.2 [FiberContent] 18.6 [SugarContent] 16.4 [ProteinContent] 9.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. In a wok on slow to medium flame stir fry a cup of fennel seeds, a cup of whole coriander seeds, 2 tbsp of kalonji and 6 to 7 whole (long] Kashmiri red chillies. 2. Allow to cool for a few minutes. Then process the above mixture in a mixer-grinder till finely powdered. 3. Chop an onion very finely and keep aside. 4. Heat water in a pot. The water should be filling about half a pot. 5. Add the 3 peeled karelas to it (bittergourds]. Do not trim off the ends of the karelas. 6. Now add 1 teaspoons heaped of salt and 1 teaspoons heaped of turmeric powder. 7. Cover and allow to boil. 8. After 10 to 15 minutes drain and wash in cool water. 9. In a bowl put the above processed masala which was prepared in step number 2. 10. Add 4 inches of jaggery, quarter teaspoons of salt, a very finely chopped onion and a tablespoon of mustard oil to the bowl containing the masala. Mix well and keep aside. 11. Remove the boiled karelas and wash them under cold water. 12. Now gently stuff the above prepared masala or spice mixture in the karelas and carefully tie each one with a thread. 13. Heat about 4 tablespoons of rice brain oil on a flat bottomed griddle. 14. Gently put the karelas on the griddle. 15. Cook, uncovered for about 10 minutes on low flame till the color darkens. 16. Allow to cool. 17. Slice and serve them hot with roti or parathas. 18. Enjoy!
[Name] Ustad's Alu Bhindi - a Spicy and Tangy Version of Ladyfinger [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-01-29T23:03:00Z [Description] This is a super wonderful ladyfinger recipe which I learnt from our long time International chef whom we fondly call 'Ustad' (Sahabji) - Krishna Tamang. It is easy to prepare, does not take much time and is super delicious as well. It goes well as a side dish with hot roti. I hope you enjoy it as much as we do. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9"] [RecipeIngredientParts] ["ladyfinger", "red chili powder", "chat masala", "mango powder", "garam masala powder", "salt", "garam masala powder", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.1 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 12.2 [SodiumContent] 65.6 [CarbohydrateContent] 170.7 [FiberContent] 21.1 [SugarContent] 8.9 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Chop the ends off the ladyfinger. 2. Peel and wash the potatoes and then chop them lengthwise and a bit thick meaning into medium-sized pieces. 3. Heat oil in a wok. 4. Deep fry the ladyfinger in the hot oil until it is crispy. Drain on clean kitchen paper towels. Keep aside. 5. Deep fry the potatoes again in hot oil. 6. Now prepare the spice mixture (masala] for this dish. 7. In a bowl take red chilli powder, chat masala powder, dry mango powder, pao bhaji masala powder, salt to taste, a pinch of garam masala powder and mix thoroughly. 8. Transfer the ladyfinger and potatoes to a dish. 9. Sprinkle the prepared spice mixture on the ladyfinger and potatoes. 10, Mix well using a spoon and serve hot.
[Name] Amazing Margarita Shrimp Tacos [AuthorId] 406885 [AuthorName] Mande-kay [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2020-01-29T23:04:00Z [Description] Make and share this Amazing Margarita Shrimp Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "2", "1", "1/2", "1", "1/2", "16", "1/2", "1/4", "1", "1/2", "1/2", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["frozen shrimp", "limes", "lime, zest of", "butter", "paprika", "onion powder", "parsley", "cumin", "mayonnaise", "garlic", "cilantro", "cucumber", "cilantro", "lime juice", "stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.6 [FatContent] 8.3 [SaturatedFatContent] 4.0 [CholesterolContent] 254.4 [SodiumContent] 1150.2 [CarbohydrateContent] 18.1 [FiberContent] 5.2 [SugarContent] 6.1 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.Marinate Shrimp in Juice of 2 Limes, Zest of 1 Lime, ½ Chopped Jalapeno, Paprika, Onion Powder, Parsley, Cumin, Salt and Pepper.<U+2063><U+2063><U+2063>. <U+2063><U+2063><U+2063>. 2.Allow shrimp to marinate for 20-30 min.Melt Butter in pan on medium high heat and toss in shrimp and jalapeno mix. Don’t add Lime juice. After shrimp begins to turn pink add in tequila, your pan should begin to smoke. DON’T TRIP. It’s the alcohol cooking out.<U+2063><U+2063><U+2063>. <U+2063><U+2063><U+2063>. 3.Lower heat and occasionally stir shrimp coating with the buttered Tequila sauce and set aside.Dress Tacos with Shrimp, Purple Cabbage, Cucumber Salsa, Cilantro and top with Garlic Jalapeno Sauce.<U+2063><U+2063><U+2063>. <U+2063><U+2063><U+2063>. Process in Food Processor. Store in Cool Area<U+2063><U+2063><U+2063>. <U+2063><U+2063><U+2063>. . Dice Cucumber and Red Chile then toss in remaining ingredients. Store in Cool Area<U+2063><U+2063><U+2063>.
[Name] Classic Chocolate Chip Bundt Cake [AuthorId] 831285 [AuthorName] one_of_t2 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-01-29T23:04:00Z [Description] Amazing cake that gets rave reviews every time we make it. Very easy to make and freezes well either as a whole cake to serve in the future or in slices for quick snacks. Cake will be dense but moist. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Brunch", "Baking", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "butter", "eggs", "sour cream", "sugar", "milk", "vanilla", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 41.0 [SodiumContent] 165.6 [CarbohydrateContent] 25.4 [FiberContent] 0.7 [SugarContent] 16.7 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 24 Slices [RecipeInstructions] Preheat oven to 350 F. Spray bundt pan with cooking spray and coat with flour. Mix the dry ingredients well in one bowl (except the chocolate chips]. Mix the wet ingredients well in another bowl. Add the dry ingredients slowly to the wet and mix just enough to wet them. Stir in the chocolate chips. Pour mixture into bundt pan and cook for 50 minutes.
[Name] Ustad's Green Chutney Using Coconut [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-01-30T22:54:00Z [Description] This is a super wonderful recipe which goes well with dosa, idli and a whole lot more dishes. Thank you so much for stopping by to read it. This was taught to me by our long time International chef, Krishna Tamang, whom we fondly call 'Ustad'. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11"] [RecipeIngredientParts] ["onion", "garlic cloves", "coriander leaves", "salt", "yoghurt", "green chilies", "curry leaves", "water", "black mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 10.6 [FiberContent] 1.7 [SugarContent] 5.2 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a mixer put together half an onion (chopped], 5 to 6 garlic cloves, 1 sliced brown coconut (dried], chopped fresh coriander leaves, salt, yoghurt, green chillies and 4 to 5 curry leaves (torn]. 2. Add a quarter cup of water and process in the mixer till smooth. 3. To prepare the seasoning, heat a tablespoon of oil in a pan. 4. Fold in the black mustard seeds and few curry leaves. 5. Allow to splutter. Once it stops spluttering, add the mustard seeds and curry leaves seasoning to the processed mixture. 6. Allow to come down to room temperature by cooling on the kitchen table or countertop. 7. Store refrigerated and use within 3 to 4 days.
[Name] Ustad's Paneer Manchurian [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-01-30T22:55:00Z [Description] This recipe was taught to me by our long time International chef Krishna Tamang whom we fondly call 'Ustad'. It is a wonderful Chinese recipe, easy to prepare and with a remarkable flavor. I do hope you enjoy it as much as I do. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16", "17", "18", "19"] [RecipeIngredientParts] ["panir", "cornflour", "all-purpose flour", "black pepper", "eggs", "green chilies", "onions", "green capsicum", "spring onions", "salt", "garlic", "green chilies", "green chili sauce", "fresh coriander leaves", "soya sauce", "tomato ketchup", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.5 [FatContent] 8.1 [SaturatedFatContent] 2.4 [CholesterolContent] 232.5 [SodiumContent] 160.5 [CarbohydrateContent] 121.9 [FiberContent] 16.7 [SugarContent] 30.3 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Chop the paneer into cubes.", "2. Now prepare the batter for the paneer manchurian. For this, in a bowl take approximately 3 tbsp of cornflour, 5 to 6 tbsp of all-purpose flour (maida], 1/2 teaspoons black pepper powder, 1 egg (beaten] and 3 finely chopped green chillies. Mix thoroughly.", "3. Coat the paneer pieces in the above-prepared batter.", "4. Heat oil in a wok.", "5. Deep fry the paneer cubes in the hot oil. Drain and keep aside to cool.", "6. Now prepare the gravy for the paneer manchurian.", "7. For gravy, heat about 2 to 3 tablespoons of rice bran oil in a skillet.", "8. Add the chopped onion and spring onion. Stir fry for a few minutes.", "9. Fold in the chopped ginger, garlic and green chilli, all of which are finely chopped.", "10. Mix well and stir-fry for a few minutes.", "11. Add green chilli sauce and soya sauce.", "12. Cook until the gravy thickens.", "13. Fold in the fried paneer cubes and mix lightly.", "14. Garnish with finely chopped fresh coriander leaves.", "15. Serve hot with vegetarian fried rice." ]
[Name] Mexican Enchilada Meatballs [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT28M [PrepTime] PT45M [TotalTime] PT1H13M [DatePublished] 2020-01-30T22:56:00Z [Description] Something a little different, but easy! Can be served with toothpicks for an appetizer, or eaten as a main course. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4 - 1/2", "1", "3 1/2", "2", "10", "28", "2", NA] [RecipeIngredientParts] ["garlic powder", "cilantro", "green onion", "panko breadcrumbs", "eggs", "milk", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.3 [FatContent] 13.6 [SaturatedFatContent] 7.7 [CholesterolContent] 93.2 [SodiumContent] 2065.5 [CarbohydrateContent] 32.8 [FiberContent] 4.4 [SugarContent] 11.3 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] 30 meatballs [RecipeInstructions] Preheat oven to 350 degrees. Finely chop the green onions and saute them in 2 Tablespoons oil until soft. In a large mixing bowl put the ground meat (85/15 is nice-I usually use turkey]. Top with the taco seasoning mix, garlic powder, cilantro (fresh coriander], and sauteed green onions, Put the panko bread crumbs on top. In a small bowl put the two eggs and beat them with a fork. Add the milk to the egg mixture and beat again. Pour the milk/egg mixture on top of the panko bread crumbs and then mix everything together with your hands. Make 30 meatballs and place them on 1-2 oiled baking sheets. Bake the meatballs for 20 minutes. Remove the meatballs from the oven and place as many of them as you can, in a one-layer cake pan (9 x 13\"]. Top the meatballs with the enchilada sauce. Top with grated cheese. Bake just until the cheese melts. Serve with toothpicks if serving them as an appetizer or if serving them as a main course, you can stuff them into tortillas, bread, or serve them with rice.
[Name] Spicy Pepper Jack Cheese Sticks [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2020-01-30T22:57:00Z [Description] Crispy and chewy with a little heat, this is a flavorful twist on an old favorite... great finger food for any party! VIDEO https://www.youtube.com/watch?v=_44zC89fxxQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hgS2Vt45QWWXEwjjEqQM_Pepper-Jack-Sticks-1_Fotor-1024x768.jpg" [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "cayenne pepper", "eggs", "monterey jack pepper cheese", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.1 [FatContent] 21.8 [SaturatedFatContent] 6.3 [CholesterolContent] 63.8 [SodiumContent] 261.2 [CarbohydrateContent] 21.7 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 18 sticks [RecipeInstructions] In a bowl, combine flour and cayenne pepper; whisk to blend and set aside. Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir. Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes. In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks.
[Name] Crispy & Classic Baked Potato [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2020-01-31T22:40:00Z [Description] Make and share this Crispy & Classic Baked Potato recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.8 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 594.2 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] 4 Baked Potatoes [RecipeInstructions] Preheat oven to 300 degrees farenheit. coat each potato in olive oil. roll in salt. place directly on rack. Place foil on lower rack to catch drippings. bake at 300 for 90 minutes.
[Name] Ustad's Mongolian Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-01-31T22:41:00Z [Description] I learnt this dish from our long-time International Chef, Krishna Tamang, at my home. This is a family favorite. This makes for a super wonderful appetiser. Hope you enjoy it as much as we do. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10"] [RecipeIngredientParts] ["chicken", "gram flour", "salt", "ginger", "garlic", "green chilies", "fresh coriander leaves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.8 [FatContent] 35.4 [SaturatedFatContent] 10.0 [CholesterolContent] 170.1 [SodiumContent] 200.4 [CarbohydrateContent] 74.4 [FiberContent] 6.1 [SugarContent] 9.8 [ProteinContent] 56.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Marinate the chicken in all the ingredients listed above from 2 to 9. 2. Heat few drops of oil on a non-stick griddle. 3. Spread out all the chicken pieces. 4. Allow to cook on slow flame, tossing the pieces of chicken very carefully. 5. Flip to turn the chicken pieces on the other side and cook well on both sides. 6. Garnish with coriander leaves and serve hot.
[Name] Ustad's Scrambled Eggs on Toast [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-01-31T22:41:00Z [Description] This makes for a wonderful breakfast and was taught to me by our long time International Chef, Krishna Tamang from Nepal. Hope you all enjoy it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6"] [RecipeIngredientParts] ["salt", "milk", "eggs", "butter", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.0 [FatContent] 9.5 [SaturatedFatContent] 3.1 [CholesterolContent] 372.0 [SodiumContent] 142.0 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Toast the bread slices in a toaster. 2. Keep a pan to heat and keep the flame on low. 3. In a bowl mix together thoroughly the salt, eggs and milk. 4. Melt butter in a pot. 5. Add the mixture which was beaten and prepared in step number 3 to the melted butter. 6. On low flame cook this above prepared mixture while mixing thoroughly. 7. Keep stirring the mixture and scraping the sides and bring the entire egg mixture in the middle of the pan with every stir. 8. Serve the above prepared mixture on toasted bread garnished with freshly ground black pepper. 9. Serve hot for breakfast with a tall glass of milk. 10. Enjoy!
[Name] Ustad's Ginger Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-01-31T22:42:00Z [Description] This is a super delicious and an amazing ginger chicken recipe which is well enjoyed by everyone in my family. It was taught to me by our long time International Chef, Krishna Tamang. I've been wanting to post this family favorite recipe for so long. I do hope you will enjoy it as much as we all do. Bon Appetite! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11"] [RecipeIngredientParts] ["all-purpose flour", "salt", "boneless chicken", "ginger", "spring onions", "sugar", "water", "tomato ketchup", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 3.3 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Heat oil in a wok. 2. Deep fry the chopped chicken in the hot oil and drain on clean kitchen paper towels. Allow to cool. 3. Heat 1-2 tablespoons oil in a wok. 4. Add 1 tablespoons of chopped ginger and stir-fry for a few minutes or until the raw smell of ginger is gone. 5. Add half a cup of plain water and mix well. 6. Fold in the fried chicken and bring to a boil. 7. Add a tablespoons of cornflour which is mixed with some water in a bowl. 8. Add a pinch of orange food colour. 9. Add sugar, tomato ketchup and salt. Mix well. 10. Garnish with chopped spring onion and coriander leaves. 11. Serve hot and enjoy!
[Name] Ustad's French Toast [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-01-31T22:42:00Z [Description] This is an easy to prepare breakfast which I learnt from our long time International chef, Krishna Tamang, whom we call 'Ustad' or 'Sahabji' with love. I hope you enjoy this as much as we do. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7"] [RecipeIngredientParts] ["eggs", "salt", "milk", "all-purpose flour", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["1. Mix the ingredients listed from 2 to 5 together in a bowl. Beat well.", "2. Heat a flat bottomed griddle.", "3. Dip the bread slices in the beaten mixture on either side.", "4. Heat few teaspoons of rice bran oil on a flat bottomed pan. Allow the oil to spread on all sides of the pan.", "5. Place the coated bread on the flat bottomed pan and cook on either side.", "6. Flip and cook until lightly browned.", "7. Serve hot with tomato ketchup and enjoy.", "Note: Sugar can be used instead of salt to prepare sweet French toast." ]
[Name] Ustad's Cream of Tomato Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-01-31T22:42:00Z [Description] This recipe was taught to me by our long time International Chef whom we fondly call 'Ustad' or 'Sahabji'. I hope you enjoy it as much as we all do. This is an amazing soup to enjoy on cold winter nights. Bon Appetite! [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16", "17", "18"] [RecipeIngredientParts] ["bay leaf", "cinnamon sticks", "star anise", "cloves", "black peppercorns", "all-purpose flour", "water", "onions", "garlic cloves", "ginger", "tomatoes", "sugar", "salt", "white vinegar", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.0 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 29.6 [CarbohydrateContent] 40.0 [FiberContent] 8.8 [SugarContent] 20.3 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Heat oil in a pot. 2. Add bay leaves, cinnamon stick, star anise, cloves and whole black peppercorns. Stir-fry for a minute. 3. Add the chopped onion, garlic and ginger (both finely chopped] and stir-fry for a few minutes or until the raw smell of ginger and garlic has gone. 4. Fold in the all-purpose flour and stir-fry until lightly browned. Keep aside to cool. 5. In another pot put water and allow to become warm on medium heat. 6. Add the chopped tomatoes and then add the all purpose flour-onion-ginger-garlic spice mixture and stir well. 7. Stir in the salt, 2 tsp sugar, 1-2 tablespoons white vinegar and 1-2 drops of food color. 8. Allow to cook on slow flame for about 40 to 45 minutes. Stir well every few minutes. 9. Garnish with chopped coriander leaves. 10. Strain and serve hot. Note: The spices mixture consisting of bay leaves, star anise, whole black peppercorns, cloves and the cinnamon sticks can be prepared and kept in a closed container for 4 to 5 days in the refrigerator.
[Name] Ustad's Veg Fried Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-01-31T22:43:00Z [Description] This is one of our family favorite Chinese cuisine dishes which we love to have with Veg. Manchurian which we again prepare at home. I will be posting the recipe separately for that. This is one of my personal favorites too. I hope you enjoy the recipe as much as we all do. Bon Appetite! [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12"] [RecipeIngredientParts] ["carrot", "cabbage", "spring onions", "rice", "black pepper", "soya sauce", "green chili sauce", "salt", "spring onions", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 100.6 [CarbohydrateContent] 31.6 [FiberContent] 13.1 [SugarContent] 16.5 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Heat 2 tbsp of rice bran oil in a wok. Ensure that the wok is really hot. 2. Fold in the finely chopped spring onions, reserving some for garnish at the end. 3. Now add all the finely chopped and shredded veggies. Mix thoroughly. 4. Stir-fry for a few minutes, mixing the contents in the wok every few minutes, until cooked. 5. Stir in soya sauce, green chilli sauce, salt and black pepper powder. Keep aside. 6. Heat water in an open mouthed vessel until it comes to a boil. 7. Add 1/2 teaspoons ghee to the boiling water and 1/4 teaspoons of salt. Mix well. 8. Fold in the washed rice and stir gently. Allow to cook on medium heat until the rice is ready. 9. Drain out the excess water from the cooked rice. 10. Add the cooked rice to the prepared veggies mixture in step 5. 11. Mix thoroughly and then garnish with finely chopped spring onions. 12. Serve hot with Veg Manchurian and enjoy an amazing Chinese meal.
[Name] Ustad's Veg Manchurian [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2020-01-31T22:43:00Z [Description] This recipe was taught to me by our long time International chef, Krishna Tamang, whom we fondly call 'Ustad'. It is easy to prepare and tastes great with Ustad's Veg fried rice recipe which I have posted separately. I do hope you enjoy this family favorite of ours as much as we all do. Bon Appetite! [Images] character(0) [RecipeCategory] Onions [Keywords] ["Peppers", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16", "17", "18", "19", "20", "21", "22"] [RecipeIngredientParts] ["cabbage", "carrots", "spring onions", "fresh coriander leaves", "green chilies", "onions", "green bell peppers", "ginger", "garlic", "soya sauce", "salt", "eggs", "baking powder", "all-purpose flour", "green chili sauce", "tomato ketchup", "soya sauce", "salt", "cornflour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.5 [FatContent] 17.3 [SaturatedFatContent] 5.5 [CholesterolContent] 604.5 [SodiumContent] 340.1 [CarbohydrateContent] 103.4 [FiberContent] 18.4 [SugarContent] 28.5 [ProteinContent] 38.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. In a bowl knead together the grated cabbage, carrots, chopped beans, quarter cup of spring onions, quarter cup of coriander leaves and 2-3 green chillies. Knead these veggies with all purpose flour, soya sauce, salt and a beaten egg or baking powder if you do not eat egg. Remember not to add any water when you knead,. 2. If the mixture is not kneading easily you can add more all purpose flour to help bind the veggies together. 3. Shape the prepared kneaded mixture into round balls. 4. Heat oil in a wok. 5. Deep fry the veggie balls in the hot oil till golden brown. Then allow to cool. 6. It must be noted that the manchurian balls should be put in the gravy only at the time of eating or else they will get soggy. 7. To prepare the manchurian gravy, heat 4 to 6 tbsp of rice bran oil in an open-mouthed vessel or a wok. 8. Add the cubed onion and cubed capsicum. Stir fry for a few minutes. 9. Add finely chopped ginger and garlic and 2-3 green chillies followed by soya sauce, 1 tablespoons green chilli sauce, salt and tomato ketchup. 10. Allow the gravy to come to a boil. 11. Add a tbsp of cornflour mixed with 2-3 tbsp of water and mix well. 12. It must be noted to always add cornflour after the gravy comes to a boil because otherwise the dark manchurian gravy color will not come. 13. Enjoy!
[Name] Sausage With Kraut and Apples [AuthorId] 71034 [AuthorName] songofbernadette [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-02-03T22:07:00Z [Description] This is a family favorite that I throw in our pressure cooker after work. If you prefer, you may cook in a crock pot on low for 4 hours or in the oven at 350 for 60 minutes. It needs to cook long enough for the flavors to meld together. Serve over mashed potatoes with a side of sweet peas or green beans. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/71034/htxN6I0eSd2waufjkEVe_kraut%20and%20apples.jpg" [RecipeCategory] Pressure Cooker [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["36", "1", "5", "3/4", "1", NA] [RecipeIngredientParts] ["Polish sausage", "sauerkraut", "tart apples", "brown sugar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.3 [FatContent] 24.7 [SaturatedFatContent] 8.8 [CholesterolContent] 59.6 [SodiumContent] 1251.9 [CarbohydrateContent] 30.9 [FiberContent] 4.1 [SugarContent] 24.6 [ProteinContent] 12.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Place 1/2 of sauerkraut in bottom of pressure cooker.", "Cut sausage into 3 inch pieces and layer over kraut.", "Layer wedged apples over sausage.", "Sprinkle brown sugar over top of apples and sausage.", "Sprinkle pepper to taste over top.", "Layer remaining sauerkraut on top.", "Pour apple juice over the top.", "Seal Pressure Cooker XL, set Soup/Stew to 12 minutes of cook time and press start. Release steam at end of cook time, stir, and serve.", "This is a forgiving recipe. Don't have rope sausage? Use links. Can't find refrigerated kraut? Use canned. Don't have tart apples. Use sweeter apples and cut some of the sugar. Substitute water for apple juice, but know that it won't taste quite the same. If you reduce the recipe, I recommend keeping 1 cup of apple juice in order to allow for enough liquid in your pressure cooker." ]
[Name] Slow Cooker Ham Chowder [AuthorId] 1633270 [AuthorName] Kenny [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2020-02-03T22:07:00Z [Description] Make and share this Slow Cooker Ham Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Ham", "Pork", "Meat"] [RecipeIngredientQuantities] ["1 1/2", "15", "4", "1", "4 -5", "4", "1/2", "4", "2", "2", "2", "1", "3 -4"] [RecipeIngredientParts] ["russet potatoes", "ham", "onion", "garlic cloves", "celery ribs", "black pepper", "2% low-fat milk", "cornstarch", "sour cream", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 936.4 [FatContent] 44.2 [SaturatedFatContent] 23.7 [CholesterolContent] 179.0 [SodiumContent] 2979.0 [CarbohydrateContent] 73.2 [FiberContent] 7.3 [SugarContent] 19.2 [ProteinContent] 63.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In 6 quart slow cooker add the first 8 ingredients. Stir, cover and cook on LOW for 6 to 8 hours, or until potatoes are cooked to desired tenderness. Whisk together the milk and cornstarch until smooth. Stir into chowder, cover and cook on HIGH 25 to 30 mins until desired thickness, stirring from time to time. Turn off heat, stir in cheese and sour cream until cheese is melted. Sprinkle with more cheese and garnish as desired for serving.
[Name] Easiest Pimento Cheese Recipe [AuthorId] 2001064550 [AuthorName] johnrdobbins [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-02-03T22:07:00Z [Description] Make and share this Easiest Pimento Cheese Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "1/3", "2", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["sharp cheddar cheese", "extra-sharp cheddar cheese", "mayonnaise", "pimentos", "Dijon mustard", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 9.5 [SaturatedFatContent] 6.0 [CholesterolContent] 29.8 [SodiumContent] 253.8 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Shred cheeses and set aside. Combine mayonnaise, diced pimento, smoked paprika, Dijon mustard, salt, and cayenne pepper (to your taste] in a small bowl. Stir with a fork to blend flavors. Add the cheeses to the mayonnaise mixture stirring to fully incorporate. Wrap and chill for 2-3 hours before serving for best flavor. May be kept tightly covered in the refrigerator for 1 week. Serve with celery sticks or other vegetables. Each serving is about 2 Tbsp.
[Name] Apple Danish Pastry Deb [AuthorId] 2002625774 [AuthorName] foxxchic [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2020-02-03T22:07:00Z [Description] Sheet Pastry You could also use balck berries or blue berries or peaches mixed with 2 T Flour and 2 T butter [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1/2", "1 1/8", "6", "1/4", "2", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "shortening", "milk", "sugar", "apples", "butter", "all-purpose flour", "ground cinnamon", "confectioners' sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.6 [FatContent] 13.3 [SaturatedFatContent] 4.3 [CholesterolContent] 16.2 [SodiumContent] 82.8 [CarbohydrateContent] 34.7 [FiberContent] 1.5 [SugarContent] 18.1 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] 20-24 [RecipeInstructions] In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. Peel and slice Apples. In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with beaten egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold. Nutrition Facts. 1 each: 230 calories, 11g fat (3g saturated fat], 15mg cholesterol, 74mg sodium, 32g carbohydrate (18g sugars, 1g fiber], 2g protein.
[Name] Chocolate Date Balls With Oatmeal & Chia Seeds [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-02-03T22:08:00Z [Description] I'm allergic to nuts, coconut, peanuts and almost all seeds (few exceptions: chia and poppy seeds). I made these to keep in refrigerator and take on hiking trips. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["20", "3", "1 1/2", "1/4", "1", "1/4", "4 -6"] [RecipeIngredientParts] ["dates", "cocoa powder", "rolled oats", "vanilla", "cinnamon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.2 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 19.9 [FiberContent] 2.9 [SugarContent] 9.2 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] 20 balls [RecipeInstructions] ["In a large bowl, cover the dates with 2 cups of boiling water and allow to sit for 10 minutes.", "Remove dates from water, shaking off excess, and place in a food processor fitted with a steel blade.", "To the food processor add the remaining ingredients, except water.", "Process until smooth, scraping down sides. If mixture doesn't process, add water 1 tablespoon at a time until it does.", "Roll into 1 tablespoon sized balls (I use a small melon baller]. Roll in cocoa powder (optional]. Place on wax paper lined plate until firm (2 hours or so]. Store in plastic container in refrigerator and eat." ]
[Name] Six Layer Chip Dip [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-02-03T22:09:00Z [Description] This appetizer will score a touchdown at your Super Bowl party or any other occasion! You'll love the combination of fresh ingredients in this wonderful dip! VIDEO https://www.youtube.com/watch?v=CMYXRJ3vY1Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LmCGNxamTCagpZZuZXH2_6-Layer-Dip-8-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1", "3", "2", "2", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "green onions", "light cream cheese", "light sour cream", "salsa", "sharp cheddar cheese", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.5 [FatContent] 13.4 [SaturatedFatContent] 7.8 [CholesterolContent] 40.5 [SodiumContent] 641.7 [CarbohydrateContent] 11.4 [FiberContent] 2.9 [SugarContent] 2.8 [ProteinContent] 9.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, mix together tomato and green onion; set aside.", "In a medium bowl, blend taco seasoning mix and refried beans. Spread the mixture onto a large serving bowl.", "Mix sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with homemade guacamole then add a layer of salsa. Sprinkle cheese over top and finish with the tomato mixture. Garnish with black olives.", "Note: Substitute tomato mixture with Ro*Tel. Substitute salsa with fresh homemade Pico (tomato/onion/cilantro/lime]." ]
[Name] Easy Scalloped Potatoes with Ham [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-02-03T22:09:00Z [Description] I made a ham and needed to use some of it, and this recipe is a keeper. I did substitute almond milk for regular milk and probably used more cheese and ham than the recipe called for. Recipe courtesy of Food Network Kitchen. Serving size is estimated. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", NA, NA, "1", "2", "4", "12", "2"] [RecipeIngredientParts] ["butter", "flour", "milk", "salt", "pepper", "butter", "onions", "russet potatoes", "ham", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.9 [FatContent] 10.3 [SaturatedFatContent] 6.1 [CholesterolContent] 39.8 [SodiumContent] 510.8 [CarbohydrateContent] 22.2 [FiberContent] 2.6 [SugarContent] 1.6 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper, and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese, and another 3rd of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
[Name] Southern Pinto Beans and Ham Hocks Made in the Crock Pot [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2020-02-03T22:09:00Z [Description] I made a ham, and there's nothing better with the ham bone than a pot of beans. I also added ham to the recipe with the ham hock. I love that you don't have to presoak your beans. Just throw them in the crock after you clean. Fast and easy delicious mean to serve over rice or just as is. Recipe courtesy of iheartrecipes.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Beans", "Meat"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "7", NA] [RecipeIngredientParts] ["dry pinto beans", "ham hock", "yellow onion", "garlic", "seasoning salt", "ground black pepper", "water", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.4 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 168.4 [CarbohydrateContent] 14.4 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] After sorting and washing the beans, put them in the crock pot. Add the onions, garlic, and ham hock. Pour in the water, then sprinkle with the seasonings. COver the crock pot and set on high for 6 hours. Once the beans are done, serve them over rice. Garnish with green onions.
[Name] Easy Cheesecake Brownies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-02-03T22:09:00Z [Description] I needed a fast dessert to use with a brownie mix recipe, and and this was simple and delicious. Recipe courtesy of allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["19 7/8", "1/2", "2", "1/2", "8", "1", "1/3"] [RecipeIngredientParts] ["eggs", "water", "cream cheese", "egg", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.8 [FatContent] 20.7 [SaturatedFatContent] 5.5 [CholesterolContent] 57.7 [SodiumContent] 196.6 [CarbohydrateContent] 38.1 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare the brownie mix as directed on package. I listed the ingredients you'll likely need above like 2 eggs, 1/2 c oil, and water.", "Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg, and sugar until smooth.", "Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.", "Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve." ]
[Name] Simplest French Toast [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-02-03T22:09:00Z [Description] This was easy and delicious. I used almond milk instead of regular milk, and I couldn't tell the difference. Recipe courtesy of Food Network. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "2", "4", "4", "1/4", "1/2", "8", "1/2"] [RecipeIngredientParts] ["ground cinnamon", "ground nutmeg", "sugar", "butter", "eggs", "milk", "vanilla extract", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.1 [FatContent] 21.7 [SaturatedFatContent] 10.5 [CholesterolContent] 259.5 [SodiumContent] 514.4 [CarbohydrateContent] 72.7 [FiberContent] 2.2 [SugarContent] 31.8 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly. In a 10 inch or 12 inch skillet, melt butter over medium heat. Whisk together cinnamon mixture,eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
[Name] Dill Pickle Dip Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-02-03T22:09:00Z [Description] Make and share this Dill Pickle Dip Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["16", "1/2", "3", "1", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "pickle juice", "dill pickles", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.8 [FatContent] 12.1 [SaturatedFatContent] 7.0 [CholesterolContent] 38.7 [SodiumContent] 369.8 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 1.5 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, add the softened cream cheese and pickle juice. Use an electric mixer to mix on low speed until well combined. Add the pickles, cheddar, and red onion. Stir to combine. Cover and store in the refrigerator for a minimum of 2 hours and up to 3 days. Stir before serving with dippers like crackers, melba toast, pretzel chips, etc.
[Name] Lasagna Stuffed Shells [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-02-03T22:10:00Z [Description] I really wasn't sure if I would like, but it was surprisingly delicious. I used turkey instead of beef. Recipe courtesy of allrecipes.com and Traci. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["18", "1 1/2", "2", "12", "14", "1/2", "1/2", "1/2", "2", "3", "16", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["pasta", "ground beef", "onions", "tomato paste", "tomato sauce", "salt", "dried oregano", "garlic powder", "eggs", "cottage cheese", "mozzarella cheese", "parmesan cheese", "dried parsley", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 841.1 [FatContent] 51.4 [SaturatedFatContent] 24.6 [CholesterolContent] 268.9 [SodiumContent] 2961.4 [CarbohydrateContent] 25.2 [FiberContent] 4.4 [SugarContent] 16.4 [ProteinContent] 70.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the shell pasta and return to boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water. While the shells are cooking, heat a large skillet over medium-high heat. Cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13 inch baking dish. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
[Name] Easy Portuguese Chicken [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-02-03T22:10:00Z [Description] Make and share this Easy Portuguese Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/73/7/D7u5ZTQDRg2v5CGQuFFb_7D9B373D-9038-4D84-A497-671F9AC24180.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/73/7/dJxNmYWR1uOt7tIQVnY1_618E6FEF-5BCA-44EA-B196-4DA7ED57842E.jpeg"] [RecipeCategory] Portuguese [Keywords] ["European", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["chicken breasts", "garlic powder", "paprika", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.2 [FatContent] 16.8 [SaturatedFatContent] 4.3 [CholesterolContent] 92.8 [SodiumContent] 91.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] I don't measure the spices, I season each chicken breast individually with the salt, black pepper, garlic powder and paprika. I love garlic so I always add extra. Also, I like the marinade to have colour, so I add extra paprika if needed. Place the seasoned chicken in a plastic bag or container with a lid that seals. Sprinkle lemon juice so that each breast is moistened with the juice -- there should be a bit of juice at the bottom of the bag/container. Leave in the fridge overnight or for a couple of hours, moving the breasts around a couple of times. Remove from the fridge a half hour before cooking. I either pan fry the chicken breasts or barbeque them. The cooking time varies depending on the thickness of the chicken, and whether it is boneless or not. If pan frying, pat the chicken dry before placing in the pan. Cook until juices run clear.
[Name] Low Carb Chile Rellenos Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-02-03T22:11:00Z [Description] I didn't follow this exactly because I added almond milk to it, but it was terrific. Recipe courtesy of What a Girl Eats. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "6", "12", "4", "1", "1/2", "2"] [RecipeIngredientParts] ["chilies", "queso fresco", "Cotija cheese", "sharp cheddar cheese", "eggs", "kosher salt", "black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.2 [FatContent] 26.7 [SaturatedFatContent] 13.7 [CholesterolContent] 183.6 [SodiumContent] 795.7 [CarbohydrateContent] 11.8 [FiberContent] 1.8 [SugarContent] 6.2 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard seed and inside veins. Preheat to 425. Brush olive oil on the bottom of 10 1/2 x 7 1/2 baking dish. Line with chiles. Cover chiles with about 2 ounces of crumbled cotija and 4 ounces of shredded cheddar. Repeat, ending with cheese on top. In a bowl, beat 4 eggs, salt, and pepper. Pour mixture over chiles and cheese. Cover with foil. Bake at 425 for 40 minutes or until cheese is hot and bubbly. Remove form oven and let rest 5 tl 10 miutes to set. Casserole can be frozen. Cut into squares and wrap well.
[Name] Easy Coquilles St Jacques [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-02-04T18:35:00Z [Description] This dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime! VIDEO https://www.youtube.com/watch?v=jlOcxGbq1wc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Crf7GeyRQz2w0XkOacwY_Coquille-St-Jacques-8_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/2", "2", "1", "1/8", "1/8", "1/8", "1/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["shallot", "dry white wine", "water", "bay scallops", "bechamel sauce", "white pepper", "cayenne pepper", "sea salt", "cooking sherry", "gruyere cheese", "coarse sea salt", "mashed potatoes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.4 [FatContent] 6.6 [SaturatedFatContent] 3.7 [CholesterolContent] 39.4 [SodiumContent] 19482.2 [CarbohydrateContent] 16.9 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside. In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside. Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese (substitute Emmental, Comté, or Jarlsberg]. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream. Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6.
[Name] Chickpea, Sausage and Savoy Cabbage Stew [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-02-05T21:54:00Z [Description] Make and share this Chickpea, Sausage and Savoy Cabbage 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/53/98/25/BDX82fzJR4mbFsXjInkK_EC_Chickpea, sausage and savoy cabbage stew.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Lentil", "Beans", "Meat", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "3", "300", "1", "1", "1", "200", "400", "1", "500", "500", "50", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "olive oil", "sausage", "carrot", "celery", "chili pepper", "savoy cabbage", "canned tomatoes", "bay leaf", "water", "canned chick-peas", "lentils", "wine vinegar", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.9 [FatContent] 33.5 [SaturatedFatContent] 8.9 [CholesterolContent] 43.5 [SodiumContent] 1239.7 [CarbohydrateContent] 49.5 [FiberContent] 10.6 [SugarContent] 9.6 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a soup pot, gently sauté onion and garlic in olive oil for 3 - 4 minutes.", "Stir in sausage chunks and sauté for about 2 minutes until they start to release its oils and crisp up.", "Stir in the carrot, celery and chili pepper, sauté for about 1 minute.", "Add savoy cabbage, chopped tomatoes, bay leaf and 200 ml of water; stir and cook for 10 minutes on medium high flame.", "Stir in the chickpeas, lentils, vinegar and 300 ml of water, bring to a simmer and cook for 5 minutes.", "At the end of cooking, stir in the smoked paprika, cinnamon and sugar. Serve warm with crusty bread." ]
[Name] Homemade Mexican Refried Beans [AuthorId] 2001156243 [AuthorName] Kraig Elliott [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2020-02-06T21:05:00Z [Description] This is a fabulous tried and true recipe for the best tasting refried beans. This is right out of a Mexican home and tastes way better than store bought. If cooking on the stove, it is a 10 hour cooking time for the beans. You can do this over night just leaving the beans in water on low. Or, you can do it in a slow cooker. If doing in an Instant Pot, it will only take about 45 minutes of cooking time. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "1 -2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["dry pinto beans", "onions", "onion powder", "butter", "garlic cloves", "salt", "ground cumin", "oregano", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.5 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 539.2 [CarbohydrateContent] 12.3 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Stove-top Refried Beans:", "Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.", "Add the beans to a large pot, cover with water and soak overnight.", "Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.", "Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.", "Drain the beans, removing the onion and reserving 1/2 cup of the bean broth water.", "In a large skillet (preferably an iron skillet], heat lard or oil over medium heat.", "Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan].", "Cook, gently smashing the beans as they cook with a potato masher or fork.", "Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed. Top with shredded cheese, if desired.", "Instant Pot Refried Beans:", "Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.", "Add the beans, onion or onion powder, garlic powder, and salt to the instant pot and fill the pot with about 7-8 cups of water.", "Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender. If still hard, cook for another 15-20 minutes.", "Drain the beans, removing the onion and reserving 1 cup of the bean broth water. Turn instant pot on to SAUTE.", "Add butter or oil. Once hot, add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan].", "Cook, gently smashing the beans as they cook with a potato masher or fork.", "Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes. Add more bean broth liquid if necessary. Taste and season with additional salt if needed. Top with shredded cheese, if desired." ]
[Name] Jo Cooks' Sausage Potato Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-02-06T21:06:00Z [Description] I love to make breakfast casseroles because there's always leftovers. I used almond milk and couldn't tell the difference. Recipe courtesy of Jo Cooks. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1", "4", "1", "1", "6", "1/3", "1/4", "1/4", "1/4", "20", "2", "6"] [RecipeIngredientParts] ["Italian sausage", "onion", "white mushrooms", "green bell pepper", "red bell pepper", "eggs", "milk", "salt", "black pepper", "red pepper flakes", "potatoes", "mozzarella cheese", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.3 [FatContent] 22.1 [SaturatedFatContent] 9.2 [CholesterolContent] 187.3 [SodiumContent] 828.6 [CarbohydrateContent] 19.8 [FiberContent] 2.9 [SugarContent] 3.5 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Heat a large skillet over medium-high heat. Add the sausage and cook until it's no longer pink, crumbling with a spoon. Transfer the sausage to a plate and set aside. In the same skillet, add the onion and mushrooms and cook until onion is soft and mushrooms have cooked down. Add bell peppers and stir. Cook until bell peppers soften a bit. In a small bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes. Add the sausage to the vegetables, add the potatoes, 1 1/2 cups of the mozzarella cheese, the egg mixture, and about 3/4 cup of the chopped green onions and stir everything together until well combined. Pour the mixture into a 9x13 inch baking dish and sprinkle remaining mozzarella over top. Bake for 30 minutes or until slightly browned (mine was bigger so I baked a little longer]. Sprinkle with remaining green onions and serve.
[Name] QUATTRO FORMAGGI PIZZA (Four-Cheese Pizza) [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-02-06T21:06:00Z [Description] Using Italian inspired ingredients, this pizza is deliciously different! The flavors in this pie are incredible... you'll have to find out! VIDEO https://www.youtube.com/watch?v=k-0G_AMEl5M [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rKcIMQrtRVONxC1xJjra_Quattro-Formaggi-Pizza-2_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "2 -14", "1", "1/2", "14", "14", "1", "1", "1", "1", "0.5", "10"] [RecipeIngredientParts] ["Italian sausage", "sun-dried tomato", "green peppers", "mozzarella cheese", "asiago cheese", "Fontina cheese", "parmesan cheese", "black olives", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1391.9 [FatContent] 95.1 [SaturatedFatContent] 43.7 [CholesterolContent] 248.1 [SodiumContent] 4487.1 [CarbohydrateContent] 50.7 [FiberContent] 10.6 [SugarContent] 27.2 [ProteinContent] 84.2 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] Preheat oven to 500ºF. In a skillet over medium heat, place sausage, breaking down the meat into tiny pieces, and sauté until cooked. Remove from the heat and drain well. Meanwhile, spread marinara sauce over the pizza crusts. Spread drained meat evenly on both pies as well as sun-dried tomatoes. Place green and red pepper strips alternately in a circular pattern. Sprinkle evenly mozzarella, then asiago followed with fontina and parmesan. Top pies with black olives and finish with basil leaves. Transfer pizza in the preheated oven and bake for 10 to 12 minutes or until crust is nice and brown, and cheeses are melted. Makes 2 pizzas.
[Name] Pork Egg Roll Bowls [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-02-07T22:32:00Z [Description] I found a recipe on line that we like but always felt it needed "something". After multiple attempts, I finally figured it out. This is a very satisfying meal, hearty yet light. Full of flavors. Add your favorite spices or vegetables. If you make this and plan on having leftovers, reserve 2 cups of bok choy. Stir fry or saute the bok choy then add to the reheated bowl mixture. That way you will have the lovely crisp fresh bok choy which really elevates this dish! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/30/RCOgR8FTNKnhr55KT4pe_Pork Egg Roll Bowl.jpeg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/3", "3", "4", "2", "2", "1", "1", "1", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ground pork", "yellow onion", "low sodium soy sauce", "hoisin sauce", "garlic cloves", "fresh ginger", "carrots", "bok choy", "green onion", "red pepper flakes", "salt", "fresh ground pepper", "rice vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.1 [FatContent] 29.4 [SaturatedFatContent] 9.7 [CholesterolContent] 82.0 [SodiumContent] 981.4 [CarbohydrateContent] 18.2 [FiberContent] 5.1 [SugarContent] 8.7 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In small bowl mix together soy sauce, hoisin sauce and red pepper flakes. Set aside. In your wok or large skillet over medium-high heat, cook the ground pork until browned. Drain fat if needed. Season with salt, pepper. Stir and taste. Add onion, garlic and the matchstick carrots and for for another 6-8 minutes. Stir in fresh ginger and mix well. Stir in the soy sauce, hoisin sauce & pepper flakes (if you like spicier foods add more pepper flakes, we are more on the mild side]. Add the bok choy, coleslaw mix and continue cooking for an additional 5 minutes. You want the veggies crisp tender! Taste and adjust seasonings accordingly. Stir in the rice vinegar. Remove from heat and sprinkle half the sliced green onions over the top. Serve in bowls. Serve with rice optional. If watching your carbs, omit the rice completely. You won't miss it!
[Name] SILK & SATIN CHOCOLATE PIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-02-10T23:26:00Z [Description] A delightful combination of dark & semi-sweet chocolate, whipped cream and shaved chocolate, this dessert is absolutely amazing! VIDEO https://www.youtube.com/watch?v=bN59sHnLIqE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/i8fkOEVSrKHtH4U5CQVI_Silk-Satin-Pie-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "6", "1", "3", "1"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "unsalted butter", "pure vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.0 [FatContent] 27.8 [SaturatedFatContent] 15.6 [CholesterolContent] 115.5 [SodiumContent] 103.2 [CarbohydrateContent] 30.3 [FiberContent] 2.0 [SugarContent] 23.8 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.

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