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[Name] Hash Brown Breakfast Casseerole [AuthorId] 705390 [AuthorName] Cosmogirl [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2020-02-10T23:26:00Z [Description] This is an easy make ahead casserole that feeds a crowd. It's perfect for a potluck or holiday morning. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "9", "2 1/2", "1/2", "1 1/2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["hot Italian sausage", "eggs", "milk", "salsa verde", "dry mustard", "salt", "pepper", "frozen southern style hash brown potatoes", "sharp cheddar cheese", "diced green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.3 [FatContent] 34.1 [SaturatedFatContent] 15.1 [CholesterolContent] 281.9 [SodiumContent] 1574.4 [CarbohydrateContent] 27.5 [FiberContent] 1.8 [SugarContent] 2.3 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage and drain fat. In a large bowl, combine the eggs, milk, green sauce, dry mustard, salt, and pepper. Add the hash browns (break up any large chunks first], sausage, and 1 1/2 cups of shredded cheese to the egg mixture and mix well. Pour into a greased 13 by 9 by 2 inch baking dish. Cover and refrigerate overnight. The following morning, remove from the refrigerator and let rest for 30 minutes before baking. Preheat oven to 350 degrees F. Sprinkle the remaining cheese on the top of the casserole. Bake for 60-70 minutes or until set, golden brown, or an internal temperature of 165 degrees F is reached. Let casserole rest for 10 minutes before serving.
[Name] Dry Rub for Pork Spareribs [AuthorId] 82761 [AuthorName] DJM70 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-02-10T23:26:00Z [Description] Make and share this Dry Rub for Pork Spareribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "1", "1", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["bay leaves", "ground black pepper", "dried basil", "garlic powder", "dried thyme", "dried oregano", "ground cloves", "ground nutmeg", "ground mace", "ground cinnamon", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.3 [FatContent] 8.3 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 53.5 [CarbohydrateContent] 50.0 [FiberContent] 20.0 [SugarContent] 3.9 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Combine all the ingredients. Use as a dry rub for pork or game. I grind the bay leaves in a spice grinder.
[Name] Buttery and Flaky French Croissants [AuthorId] 2002631587 [AuthorName] nasir.haghighi [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2020-02-10T23:27:00Z [Description] Make and share this Buttery and Flaky French Croissants 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/2002631587/7SqpaapASSOKGHYb8grG_croissant-2413245_1920.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Cookie & Brownie", "Brunch"] [RecipeIngredientQuantities] ["500", "10", "50", "20", "300", "300", "3", "1"] [RecipeIngredientParts] ["wheat flour", "fine salt", "kala namak", "granulated sugar", "milk", "margarine", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.8 [FatContent] 26.6 [SaturatedFatContent] 5.9 [CholesterolContent] 4.2 [SodiumContent] 687.3 [CarbohydrateContent] 43.5 [FiberContent] 5.9 [SugarContent] 5.2 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 10-12 croissants [RecipeInstructions] ["· With a mixer (or by hand], mix together the flour, salt, sugar, yeast and milk. Don’t let the yeast touch beforehand the sugar or salt.", "· Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly]. You must knead well because this is what will give softness to your croissants.", "· Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.", "· Take a piece of parchment paper. Place your 300g (1.1 lb] of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further]. With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.", "· Make a (large] cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.", "· Lay the margarine square onto the dough square (the dough square should be larger] and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.", "· With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.", "· Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc].", "· Wrap the square of dough into kitchen wrapping paper (to keep moisture] and refrigerate for 2 hours.", "· Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches] rectangle. Use roller to even out the shape if need be.", "· With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches] triangles. This should give you about 12 croissants.", "· Taking the 12cm (5 inch] side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.", "· Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup].", "· Let the croissants “push up” (i.e., grow] for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit].", "· After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit].", "· When ready, bake your croissants at 180° Celsius (350° Fahrenheit] for 15-20 minutes, depending on the color." ]
[Name] Buttery and Flaky French Croissants [AuthorId] 2002525425 [AuthorName] amisp.amisp [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2020-02-10T23:27:00Z [Description] Make and share this Buttery and Flaky French Croissants 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/2002525425/dD4opOiGScmATu4KG93E_croissant-2413245_1920.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Cookie & Brownie", "European", "Egg Free", "Free Of...", "Sweet", "Camping", "Brunch", "Mixer", "Baking", "Oven", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["500", "10", "50", "20", "300", "300", "3", "1"] [RecipeIngredientParts] ["wheat flour", "fine salt", "kala namak", "granulated sugar", "milk", "margarine", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.8 [FatContent] 26.6 [SaturatedFatContent] 5.9 [CholesterolContent] 4.2 [SodiumContent] 687.3 [CarbohydrateContent] 43.5 [FiberContent] 5.9 [SugarContent] 5.2 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 10-12 Croissants [RecipeInstructions] ["With a mixer (or by hand], mix together the flour, salt, sugar, yeast and milk. Don’t let the yeast touch beforehand the sugar or salt.", "· Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly]. You must knead well because this is what will give softness to your croissants.", "· Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.", "· Take a piece of parchment paper. Place your 300g (1.1 lb] of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further]. With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.", "· Make a (large] cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.", "· Lay the margarine square onto the dough square (the dough square should be larger] and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.", "· With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.", "· Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc].", "· Wrap the square of dough into kitchen wrapping paper (to keep moisture] and refrigerate for 2 hours.", "· Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches] rectangle. Use roller to even out the shape if need be.", "· With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches] triangles. This should give you about 12 croissants.", "· Taking the 12cm (5 inch] side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.", "· Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup].", "· Let the croissants “push up” (i.e., grow] for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit].", "· After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit].", "· When ready, bake your croissants at 180° Celsius (350° Fahrenheit] for 15-20 minutes, depending on the color." ]
[Name] Sausage and Noodles [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-02-10T23:27:00Z [Description] Make and share this Sausage and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["13 1/2", NA, NA, NA, NA, "1", "1", "1", "8", "2", "2", "1"] [RecipeIngredientParts] ["andouille sausages", "green pepper", "heavy cream", "onion", "garlic", "red pepper flakes", "rotini pasta", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.0 [FatContent] 34.8 [SaturatedFatContent] 13.1 [CholesterolContent] 67.7 [SodiumContent] 1078.0 [CarbohydrateContent] 39.7 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 26.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Saute peppers, sausage, onion and garlic about 5 minutes, until onion is soft. Add red pepper flakes. Add pasta, water 1/2 cup cream. Simmer about 20 minutes until pasta is done. Add in remaining cream and cheese. Stir to melt. Serve.
[Name] Butternut Squash Soup With Walnut OIL [AuthorId] 2002328412 [AuthorName] Laura C. [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2020-02-10T23:30:00Z [Description] This tasty soup is wonderful with the unique flavor of walnut oil added. It's quite satisfying. There is no added sugar because the butternut squash evokes enough sweetness on its own. Hint: smaller squash are generally sweeter. It's also dairy-free, but you could you milk instead or your favorite dairy alternative. The amounts are approximates. You can adjust to your preference. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/37/bpwQug2RuC7YvRt0vCCg_20200209_205647.jpg" [RecipeCategory] Vegetable [Keywords] ["Lactose Free", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "6", "3"] [RecipeIngredientParts] ["olive oil", "walnut oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.5 [FatContent] 18.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1413.5 [CarbohydrateContent] 53.1 [FiberContent] 9.1 [SugarContent] 10.0 [ProteinContent] 4.5 [RecipeServings] 5.0 [RecipeYield] 5 1 cup servings [RecipeInstructions] Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool. Remove squash skins and scoop out seeds. Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor. Blend until smooth with immersion blender or wire whisk. Add walnut oil and blend again until smooth. Season with salt, using more or less depending on your preference. Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
[Name] The Best Homemade Baked Mac and Cheese [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-10T23:33:00Z [Description] This was terrific. The only thing I would do next time is add a little more butter for the topping. Recipe courtesy of momontimeout.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "1", "6", "1/3", "3", "1", "4", "2", NA, NA, "1 1/2", "4", "1/2", "1/4"] [RecipeIngredientParts] ["elbow macaroni", "extra virgin olive oil", "unsalted butter", "all-purpose flour", "heavy whipping cream", "sharp cheddar cheese", "gruyere cheese", "salt", "pepper", "panko breadcrumbs", "butter", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.0 [FatContent] 40.9 [SaturatedFatContent] 24.3 [CholesterolContent] 121.7 [SodiumContent] 527.8 [CarbohydrateContent] 46.7 [FiberContent] 2.0 [SugarContent] 5.3 [ProteinContent] 26.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Lightly grease a large 3 to 4 quart baking dish and set aside (I just use my butter wrapper]. Combine shredded cheeses in a large bowl and set aside.", "Cook the pasta one minute shy of al dente according to package directions. Remove from heat, drain, and place in a large bowl.", "Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.", "Melt butter in a deep saucepan, dutch oven, or stock pot.", "Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.", "Gradually whisk in the milk and heavy cream until nice and smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.", "Stir in cooled pasta until combined and pasta is fully coated with the cheese sauce.", "Pour half of the mac and cheese into the prepared dish. Top with remaining 2 cups of shredded cheese and then the remaining macaroni and cheese.", "In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately." ]
[Name] Eashy Olive Garden Zuppa Toscana Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-02-10T23:33:00Z [Description] This was fast and easy and quite good. Recipe courtesy of Creme De La Crumb. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "6", "2", "4 -5", "3", "1", "2", "4", NA, NA] [RecipeIngredientParts] ["ground sausage", "butter", "garlic", "chicken broth", "water", "yellow potatoes", "salt", "black pepper", "heavy cream", "kale", "bacon", "bacon bits", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.1 [FatContent] 44.2 [SaturatedFatContent] 22.7 [CholesterolContent] 137.6 [SodiumContent] 1899.7 [CarbohydrateContent] 23.6 [FiberContent] 3.4 [SugarContent] 2.1 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pot saute sausage 5 to 6 minutes or until browned. Use a slotted spoon to transfer sausage to a plate and set aside.", "In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.", "Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender.", "Stir in kale and heavy cream. Add sausage. Taste and add salt and pepper if needed (I used much less salt than this recipe called for]. Serve garnished with grated parmesan cheese and/or bacon if desired." ]
[Name] Super-Easy Fondue Bourguignonne [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2020-02-11T18:57:00Z [Description] This is an easy and fun meal to serve! The sauces don't take much time to make nor the beef bouillon which can also be used for game meats. VIDEO https://www.youtube.com/watch?v=G6ktHRE7yUc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/02iw4AgvQRqk5YtJlTfK_Fondue-Bourguignonne-2_Fotor-1024x768.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Swiss", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "5", "1/2", "1", "1", "1/2", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "low sodium beef broth", "dry red wine", "Worcestershire sauce", "low sodium soy sauce", "rosemary", "black pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.1 [FatContent] 4.7 [SaturatedFatContent] 1.4 [CholesterolContent] 39.5 [SodiumContent] 712.0 [CarbohydrateContent] 10.8 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.", "Before transferring the bouillon in the fondue pot, taste and adjust if necessary.", "Here a dozen of sauces to chose from;.", "CHILI.", "½ cup chili sauce.", "¼ cup mayonnaise.", "¼ cup sour cream.", "½ teaspoons fresh ginger, minced.", "HORSERADISH.", "¼ cup sour cream.", "¼ cup Miracle Whip.", "1 tablespoons horseradish.", "1 tablespoons Dijon.", "DIJONNAISE SAUCE.", "¼ cup Dijonnaise.", "¼ cup sour cream.", "1 tablespoons prepared yellow mustard.", "JAPANESE SAUCE.", "3 tablespoons kewpi mayonnaise.", "3 tablespoons sour cream.", "½ teaspoons wasabi paste, or to taste.", "¼ teaspoons ponzu.", "1 teaspoons chives.", "ROSE SAUCE.", "¼ cup mayonnaise.", "2 tablespoons ketchup.", "¼ teaspoons dry mustard or garlic salt.", "ONION.", "1 envelope onion soup mix.", "12 ounces sour cream.", "DIABLO.", "1 tablespoons oil.", "½ cup white onions, finely chopped.", "2 large cloves garlic, pressed.", "1 cup ketchup.", "1 tablespoons Worcestershire sauce.", "1 teaspoons white vinegar.", "In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.", "CHEESE SAUCE.", "¼ cup mayo.", "3 tablespoons milk.", "½ cup Cheddar cheese, grated.", "½ teaspoons Cholula.", "In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.", "CURRY SAUCE.", "¼ cup mayonnaise.", "¼ cup sour cream.", "1 ½ tablespoons curry powder.", "¼ teaspoons garlic powder.", "CHUTNEY SAUCE.", "½ cup mayo.", "¼ cup chutney.", "2 teaspoons prepared yellow mustard.", "SIMPLE CHILI.", "½ cup chili sauce.", "½ cup mayonnaise.", "BBQ SAUCE.", "¼ cup mayonnaise.", "¼ cup sour cream.", "3 tablespoons BBQ sauce of your choice." ]
[Name] Air-Fryer Fried Chicken Thighs [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-02-11T18:57:00Z [Description] I based this recipe one one I saw on the blog From Valerie's Kitchen, with some changes and observations based on my experience. I ended up with really crispy and juicy chicken. Prep time does not include extended marinating time, cook time does not include multiple batches. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/43/OBZoPGmbTKOm2MFiPO85_IMG_20200210_145033366.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["4", NA, "1", "1 -3", "1", "1 -3", NA] [RecipeIngredientParts] ["chicken pieces", "buttermilk", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.6 [FatContent] 0.9 [SaturatedFatContent] 0.4 [CholesterolContent] 2.5 [SodiumContent] 158.1 [CarbohydrateContent] 26.8 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["If using skin-on chicken, trim any excess fat from the edges, or remove it completely, and season both sides with salt and pepper, to taste. Go light on the salt, as Old Bay is essentially a seasoned salt.", "Whisk together the buttermilk and hot sauce in a medium mixing bowl. Add the chicken pieces and push the down to submerge them in the liquid. Let sit for 5 to 10 minutes or cover and refrigerate for up to 24 hours.", "Line a platter or large plate with foil or wax paper. Add the flour and Old Bay Seasoning to a large plastic storage bag and shake it to combine the mixture.", "Drop one piece of chicken into the flour mixture and shake the bag to coat the chicken well, shaking off any excess flour. Transfer the coated chicken to the foil-lined dish and repeat the process with remaining chicken. Let the coated chicken rest while you preheat the air fryer to 390 degrees F for 5 minutes.", "When air fryer is preheated, use an oil mister to lightly coat the bottom of the air fryer basket with oil. Lightly coat both sides of the chicken with oil and transfer them to the preheated air fryer. It's okay if the chicken is touching but the pieces should not overlap. Set the air fryer to 390 degrees F for 25 minutes, see note.", "Check on the chicken about halfway through the cooking time and spray any dry spots with additional oil.", "The internal temperature of the fried chicken should read at least 165 degrees F at the end of the cooking.", "Note1: I had no buttermilk at home, so used some plain yogurt thinned out with milk. You could also use plain kefir.", "Note2: I found 3 tbl of Old Bay too salty, but use your own best judgement. I think you could also use any number of other seasonings, Italian and Cajun come to mind.", "Note3: I could only fit two thighs into my basket, so I had space around them. They were fully cooked in 20 minutes. I did not bother turning over the second batch and these were nicely crispy on both sides. The time to cook will depend on how many pieces you cook, how crowded they are in the basket, what chicken pieces you use. My photo is of bone-in, skin-on thighs.", "Note4: I called this four servings, as some thighs are large enough to be a serving, but you might want two drumsticks, if that's what you are using. Don't whine about it." ]
[Name] PINEAPPLE BANANa BREAD With COCONUT &amp; MACADAMIA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2020-02-13T20:05:00Z [Description] With tropical ingredients, this moist and flavorful bread is a tasty treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=zc0NoH8Y7Kw [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "3", "1", "1", "1/2", "1 1/2", "3", "1 1/4", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "ground cinnamon", "sea salt", "brown sugar", "eggs", "bananas", "fresh pineapple", "applesauce", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.6 [FatContent] 17.9 [SaturatedFatContent] 10.8 [CholesterolContent] 55.8 [SodiumContent] 277.8 [CarbohydrateContent] 71.8 [FiberContent] 2.9 [SugarContent] 36.5 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place macadamia nuts in a single layer on a baking sheet lined with a silicone mat or parchment paper. Transfer to a 325ºF preheated oven and toast for 10 minutes; coarsely chop and set aside. In a small skillet over medium heat, add wheat bran and toast for 2 minutes, set aside to cool off. In a large mixing bowl, combine flour, baking soda, cinnamon, sea salt and brown sugar; whisk to combine. To this add eggs, bananas, pineapple, applesauce, coconut and vanilla extract; stir just enough to combine. Half way through mixing, add the toasted & chopped macadamia nuts; incorporate them into the batter. Divide batter between a 9 x 5-inch loaf pan and two little ones all lightly greased. Tap each pan to remove any trapped air bubbles. Transfer pans to a 350ºF preheated oven and bake for 1 hour or until a cake tester inserted in the center comes out clean. The smaller loaf pans should be done after 35-38 minutes. When the loaves are done, remove from the heat, let cool for 15 minutes before transferring them to a wire rack to cool completely.
[Name] Indian Prawn Curry [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-02-14T21:06:00Z [Description] Make and share this Indian Prawn Curry recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["650", "2", "2", "1", "1", "2 1/2", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["garlic cloves", "ginger", "turmeric", "garam masala", "rice", "onion", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.4 [FatContent] 10.8 [SaturatedFatContent] 1.4 [CholesterolContent] 204.8 [SodiumContent] 928.2 [CarbohydrateContent] 49.0 [FiberContent] 2.9 [SugarContent] 4.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] 4 helpings [RecipeInstructions] If the prawns have been frozen, defrost and dry thoroughly. Add parwns, garlic, ginger, spices, salt and pepper (to taste] and 2 tsp oil. Stir well to coat, marinade in fridge for 15 minutes. Heat 1 tbsp oil over a high heat, add prawns and stir fry for 2 - 3 minutes ad set aside. Add 1.5 tbsp oil, reduce heat, add onion and cook, stirring, until soft. Stir in tomatoes, cover and simmer for 5 minutes. Return prawns to pan with yoghurt, warm through, stirring for about 1 minutes. Season to taste and serve over cooked rice. Garnish with finely chopped coriander if desired.
[Name] Galatoire's Remoulade Blanc [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-02-14T21:07:00Z [Description] Make and share this Galatoire's Remoulade Blanc recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "1", "2", "1/4", "1/4", "4", NA, "2", "1/2"] [RecipeIngredientParts] ["mayonnaise", "creole mustard", "dry white wine", "fresh lemon juice", "horseradish", "parsley", "cayenne", "fresh ground white pepper", "scallions", "kosher salt", "iceberg lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.9 [FatContent] 8.7 [SaturatedFatContent] 1.0 [CholesterolContent] 956.5 [SodiumContent] 4506.8 [CarbohydrateContent] 16.3 [FiberContent] 3.4 [SugarContent] 4.5 [ProteinContent] 105.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with additional parsley. Tip:  Chill plates before serving.
[Name] Gujjiya Recipe [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-02-16T21:00:00Z [Description] In India, any celebration is incomplete without sweet treats and one such popular sweet is Gujiya. An easy to prepare sweet that can be made with some easily accessible ingredients like khoya, sugar, almonds, green cardamom, semolina and flour. Gujiya is quite famous during Diwali, Holi and Teej. The most enjoyable thing about this delicacy is the blend of sweet, soft-rich filling and crispy coating. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "200", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "green cardamom powder", "semolina", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1178.8 [FatContent] 79.3 [SaturatedFatContent] 48.7 [CholesterolContent] 200.5 [SodiumContent] 4.6 [CarbohydrateContent] 103.0 [FiberContent] 3.8 [SugarContent] 0.3 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the all-purpose flour and water and knead it well. Add some ghee too. Take a frying pan and sautekhoya and semolina till it turns golden, keep it aside and let it cool. To prepare the filling for Gujiya you need to add sugar, green cardamom and soaked almonds to the khoya and mix them well. You can add some dry roasted nuts and raisins to make it more delicious and crunchy. Spread 2 drops of ghee on your palms for the next step. Make puris from the dough and fill them with the sumptuous mixture you made. Seal the corners and roll the sides as per the design you want. Take a pan and heat ghee over medium flame. Fry the Gujiyas till they turn golden brown from all the sides. For garnishing use some saffron strands and crushed pistachios.
[Name] Gujjiya Recipe [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-02-16T21:00:00Z [Description] In India, any celebration is incomplete without sweet treats and one such popular sweet is Gujiya. An easy to prepare sweet that can be made with some easily accessible ingredients like khoya, sugar, almonds, green cardamom, semolina and flour. Gujiya is quite famous during Diwali, Holi and Teej. The most enjoyable thing about this delicacy is the blend of sweet, soft-rich filling and crispy coating. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "200", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "green cardamom powder", "semolina", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1178.8 [FatContent] 79.3 [SaturatedFatContent] 48.7 [CholesterolContent] 200.5 [SodiumContent] 4.6 [CarbohydrateContent] 103.0 [FiberContent] 3.8 [SugarContent] 0.3 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the all-purpose flour and water and knead it well. Add some ghee too. Take a frying pan and sautekhoya and semolina till it turns golden, keep it aside and let it cool. To prepare the filling for Gujiya you need to add sugar, green cardamom and soaked almonds to the khoya and mix them well. You can add some dry roasted nuts and raisins to make it more delicious and crunchy. Spread 2 drops of ghee on your palms for the next step. Make puris from the dough and fill them with the sumptuous mixture you made. Seal the corners and roll the sides as per the design you want. Take a pan and heat ghee over medium flame. Fry the Gujiyas till they turn golden brown from all the sides. For garnishing use some saffron strands and crushed pistachios.
[Name] Festive Peanut M&amp;M Cookies [AuthorId] 975369 [AuthorName] ovendiva [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2020-02-16T21:00:00Z [Description] Make and share this Festive Peanut M&amp;M Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "3/4", "1", "1 1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["salted butter", "light brown sugar", "granulated sugar", "egg", "creamy peanut butter", "vanilla extract", "all-purpose flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2375.2 [FatContent] 130.9 [SaturatedFatContent] 60.6 [CholesterolContent] 236.8 [SodiumContent] 1312.0 [CarbohydrateContent] 269.0 [FiberContent] 12.3 [SugarContent] 187.2 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] 2 Dozen [RecipeInstructions] In large bowl, using a a mixer, cream together butter, both sugars on medium speed until light and fluffy. Add peanut butter and mix until combined. Add egg and vanilla, mix until combined. Set mixer to low, slowly mix in flour and baking soda until just incorporated. Do not overmix. Using a rubber spatula or wooden spoon, fold in M&M's. Chill the dough for 30 minutes. Preheat over to 350. Line a cookie sheet with parchment paper. Form 1.5 inches diameter balls of dough and place on cookie sheet. Press gently, They spread very little during baking. Bake 10-12 minutes. Cookies will be soft and look undone. They firm up as they cool. After cooling for several minutes on sheet, move to wire cooling rack to cool completely. Store in airtight container at room temperature for up to a week.
[Name] Corn Fritters - Four Mile Historical Park [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-02-16T21:01:00Z [Description] Make and share this Corn Fritters - Four Mile Historical Park 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/53/98/51/K6jtbxrvTLu15QUQKm3N_download.jfif" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "15", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["butter", "egg", "salt", "pepper", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.6 [FatContent] 9.8 [SaturatedFatContent] 4.7 [CholesterolContent] 108.3 [SodiumContent] 1275.7 [CarbohydrateContent] 80.7 [FiberContent] 5.3 [SugarContent] 6.3 [ProteinContent] 13.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt butter. mix together butter, corn (including the liquid], flour, egg, salt, and pepper. Melt a tbsp butter into a large frying pan. Pour corn mixture into the pan like you’re making pancakes. Wait for the bottom to brown than flip so that the other side can brown. After it had finished cooking enjoy.
[Name] Delicious Quinoa Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-02-16T21:01:00Z [Description] This was surprisingly delicious. I like it with lime juice and cilantro. Recipe courtesy of www.chelseasmessyapron.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/4", "1/2", "1/4", "3/4", "1/4", "1", "2", "1", "15 1/2", "15", "14 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "sweet potatoes", "chili powder", "ground cumin", "cayenne pepper", "onion powder", "garlic powder", "fine sea salt", "cracked pepper", "quinoa", "frozen corn", "chili beans", "black beans", "diced tomatoes", "fresh lime juice", "cilantro", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.9 [FatContent] 7.3 [SaturatedFatContent] 1.2 [CholesterolContent] 2.4 [SodiumContent] 632.8 [CarbohydrateContent] 72.1 [FiberContent] 13.7 [SugarContent] 5.3 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large cast iron pot over medium high heat add olive oil. Once shimmering, add the peeled and chopped sweet potatoes. Stir until quite tender, around 7 to 9 minutes. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute or until fragrant. Thoroughly rinse the quinoa. Remove the skillet from the het and add the quinoa to the hot skillet stirring constantly for 30 seconds. Return to the heat and add the stock/broth, frozen corn, undrained chili beans, black beans, and undrained petite diced tomatoes. Stir everything well and bring to a boil. Once boiling, reduce the heat to medium low and cover the pot. Turn down to simmer for 20 to 25 minutes or until the rest of the liquid is absorbed. This time will vary depending on the heat of your stove-top. For best results, check it every 3 to 5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom. Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here. Top individual bowls with favorite toppings like cheddar cheese, additional lime juice, sour cream, and chopped cilantro.
[Name] Keto Biscuits (Dairy Free) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-02-16T21:02:00Z [Description] A coworker told me about these, and they were surprisingly good besides coming together quickly. We ate them at breakfast time, but they'd be good with chili or a good soup too. Recipe courtesy of www.tasteslovely.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/3", "2", "1/2", NA] [RecipeIngredientParts] ["eggs", "ghee", "baking powder", "kosher salt", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.6 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 68.8 [SodiumContent] 254.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 with oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup. (I found the parchment paper completely unnecessary and nothing stuck for me--if I was worried I would have used my butter wrappers or a little ghee to grease the pan, but it wasn't necessary at all]. In a bowl, make the dough by combining all ingredients and whisking with a fork until combined. Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt. (I skipped additional salt on top--I thought they were salty enough without more salt]. Bake for 20 minutes, or until set and turning golden brown. Cool on a baking sheet. Serve warm or room temperature. Will last in airtight container refrigerated for 7 days or frozen for 6 months. You can substitute coconut oil or butter for ghee. Don't substitute coconut flour for almond flour though.
[Name] Fluffy Cottage Cheese Pancakes Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-02-16T21:02:00Z [Description] I never thought of adding honey to my cottage cheese pancakes, but these were good. I didn't add the raisins because I didn't have any. Recipe courtesy of natashaskitchen.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "1", "3", "4", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["small curd cottage cheese", "vanilla extract", "honey", "eggs", "raisins", "white raisins", "flour", "baking soda", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.3 [FatContent] 8.4 [SaturatedFatContent] 2.2 [CholesterolContent] 102.6 [SodiumContent] 399.9 [CarbohydrateContent] 25.4 [FiberContent] 0.7 [SugarContent] 11.8 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 15-20 medium pancakes [RecipeInstructions] ["In a medium bowl, whisk together 4 large eggs until well beaten. Add cottage cheese, vanilla, and honey and whisk until well combined. Stir in raisins.", "In a separate bowl, whisk together the flour and baking soda. Whisk the flour mixture into your wet ingredients.", "Heat a large skillet over medium-low heat and add oil. Once hot, place heaing tablespoon of pancake batter into the hot oil and saute until golden and puffed up (about 2 minutes per side].", "Serve warm with sour cream, maple syrup, fruit, or jam. I liked just butter on mine." ]
[Name] Best Chocolate Mint Brownies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-16T21:02:00Z [Description] These brownies are a little extra work, and if you don't want to make homemade brownies you could use a mix to make them simpler but the homemade brownies are more delicious. You can't go wrong with a fudge brownie layered with creamy mint frosting and topped with chocolate ganache. Recipe courtesy of Kitchen Fun With My 3 Sons. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "4", "2", "1", "1 1/4", "1/2", "1", "2 1/2", "3", "1 1/2", "4", "1", "1/4", "2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "eggs", "granulated sugar", "vanilla extract", "all-purpose flour", "baking powder", "unsalted butter", "powdered sugar", "milk", "heavy cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.3 [FatContent] 22.7 [SaturatedFatContent] 14.0 [CholesterolContent] 77.9 [SodiumContent] 34.3 [CarbohydrateContent] 40.3 [FiberContent] 1.4 [SugarContent] 32.8 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350. Grease a 9x13 inch pan with nonstick cooking spray. I don't use nonstick cooking spray--I use my butter wrappers to grease the pan. Add the butter and the unsweetened chocolate (chopped into chunks] and place together in a microwave safe bowl. Microwave on low power in 30 second intervals, stirring inbetween, until melted. Set aside and cool, stirring occasionally. In a large bowl, beat together the eggs, granulated sugar, and vanilla. Slowly add the melted chocolate, while mixing. In a separate small bowl whisk together the flour and baking powder. Stir the flour mixture into the chocolate batter, just until combined. Don't over mix. Pour batter into greased pan and bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool. For the filling, mix the butter until nice and fluffing. Add the powdered sugar, milk, peppermint extract, and food coloring and mix until nice and creamy. Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so or until the chocolate layer has set. Cut into squares and serve. Store in an airtight container in the refrigerator.
[Name] Bacon Biscuit Breakfast Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-16T21:02:00Z [Description] Make and share this Bacon Biscuit Breakfast Bake 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/53/98/56/JiBPGPT6KwglFdpwtw2j_IMG_0688.JPG" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/4", NA, NA, "1", "1", "2"] [RecipeIngredientParts] ["eggs", "milk", "salt", "pepper", "bacon", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 812.6 [FatContent] 61.4 [SaturatedFatContent] 23.5 [CholesterolContent] 248.2 [SodiumContent] 1698.6 [CarbohydrateContent] 35.1 [FiberContent] 0.5 [SugarContent] 6.1 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix eggs and milk together in a large bowl. Sprinkle with salt and pepper to your taste. Cut biscuits into fourths. Place biscuits in egg mixture and mix. Add bacon and cheese to bowl and mix. Dump all into a 9x13 baking dish. Bake for 30 minutes at 350 degrees.
[Name] Taco Pierogi Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-02-18T17:21:00Z [Description] Make and share this Taco Pierogi Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/57/PbvbrgzFQjCkDmKgN2Ng_IMG_0690.JPG" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "8", "1", "1", "1"] [RecipeIngredientParts] ["pierogi", "ground beef", "water", "Velveeta cheese", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.5 [FatContent] 28.8 [SaturatedFatContent] 14.7 [CholesterolContent] 105.1 [SodiumContent] 1805.0 [CarbohydrateContent] 13.8 [FiberContent] 1.8 [SugarContent] 6.0 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes. Stir in soup, Velveeta and salsa. Reduce heat to low, and cook until the cheese melts, stirring constantly. Taste and adjust seasoning with salt and pepper, if needed. Stir in pierogies and pour into prepared dish. Top with cheddar cheese. Bake for 30 minutes or until heated through.
[Name] Fast Crab Cakes [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2020-02-18T17:21:00Z [Description] These are quick to put together, and good even warmed up the next day. If you want to use them for appetizers, make them much smaller. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "2", "3/4 - 1", "1", "4"] [RecipeIngredientParts] ["eggs", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.2 [FatContent] 17.7 [SaturatedFatContent] 2.9 [CholesterolContent] 140.6 [SodiumContent] 1131.2 [CarbohydrateContent] 14.8 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] 9 patties [RecipeInstructions] In a large mixing bowl put the eggs and beat them with a fork. Add the mayonnaise and the creole seasoning mix and blend. Stir in the bread crumbs. Gently mix in the crab meat. Taste. If more salt is needed, add more of the creole seasoning mix. Make 9 or 10 patties and fry over medium heat, in oil, in batches, until golden brown on both sides. Occasionally add a little more oil if needed. You may not need it. Serve at once.
[Name] Slow-Cooker Beef Taco Filling [AuthorId] 2001290852 [AuthorName] Jason B. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-02-18T17:21:00Z [Description] Make and share this Slow-Cooker Beef Taco Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2 -3", "1 -2", "2", "1/2", "1"] [RecipeIngredientParts] ["beef roast", "tomatoes", "onion", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.6 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1466.1 [CarbohydrateContent] 14.5 [FiberContent] 4.5 [SugarContent] 6.0 [ProteinContent] 1.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1] Set the slow cooker to high and add the oil. Dice the onions and the tomatoes and sautéthem for two or three minutes. 2] Stir in one of the taco seasoning packets and the broth. Add roast to the slow cooker, set it to low and cook for 6-8 hours. 3] After the cooking time remove the roast and shred it. Add the beef back in to the slow cooker and mix well also add the second Taco seasoning package. 4] Add to taco shells and top with favorite toppings.
[Name] Beer Mi Asian Meatball Subs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-18T17:22:00Z [Description] From Betty Crocker: &nbsp;An easy way to form meatballs is to use a small cookie/ice cream scoop to shape.&nbsp; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1", "1/3", "1", "1", "1", "1/2", "1", "3/4", "1/2", "1/4", "2", "1", "2", "24", "1"] [RecipeIngredientParts] ["rice vinegar", "sugar", "carrot", "cucumber", "ground pork", "lager beer", "soy sauce", "salt", "egg", "ketchup", "lager beer", "honey", "soy sauce", "French baguettes", "fresh cilantro stems"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.6 [FatContent] 17.7 [SaturatedFatContent] 6.4 [CholesterolContent] 85.5 [SodiumContent] 1256.0 [CarbohydrateContent] 48.9 [FiberContent] 1.7 [SugarContent] 29.1 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches. Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray. In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch] balls; place in pan. Bake 25 to 30 minutes or until meatballs are no longer pink in center. Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add hot meatballs to warm sauce; stir to coat. To make each sandwich, cut each baguette into 3 (6-inch] pieces. Split each piece in half. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture. Add cilantro sprigs And jalapeno slices to taste;  place over with baguette tops.
[Name] Keto Cocoa Peppermint Fat Bombs [AuthorId] 1249567 [AuthorName] Retired Greyhound M [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-02-18T17:23:00Z [Description] These little truffle-like balls may be small, but they have a great flavor punch. Being on the Keto diet is pretty easy, but I find I don't fulfill my daily fat quota. I just pop one of these as a snack and it also satisfies my sweet tooth. Even my family loves them. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "2 -4", "1/3", "1/2"] [RecipeIngredientParts] ["cream cheese", "butter", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.0 [FatContent] 10.5 [SaturatedFatContent] 6.1 [CholesterolContent] 31.0 [SodiumContent] 94.6 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] Place softened cream cheese and butter in bowl. Beat with a mixer until soft and fluffy. Add sweetener. Start with 2 tablespoons and add more if you want it sweeter. Add cocoa and peppermint extract. mix until smooth and creamy. Chill for about an hour in the fridge. Form into balls and roll in cocoa powder. Store in refrigerator or or freezer.
[Name] No-Flour Apple Oatmeal Muffins [AuthorId] 1920835 [AuthorName] Wynne2005 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-02-18T17:23:00Z [Description] Make and share this No-Flour Apple Oatmeal Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1/4", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["old fashioned oats", "baking powder", "cinnamon", "salt", "milk", "eggs", "maple syrup", "vanilla", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 874.2 [FatContent] 17.4 [SaturatedFatContent] 5.7 [CholesterolContent] 203.1 [SodiumContent] 621.0 [CarbohydrateContent] 156.1 [FiberContent] 15.5 [SugarContent] 58.8 [ProteinContent] 26.6 [RecipeServings] 2.0 [RecipeYield] 12 muffins [RecipeInstructions] Mix dry ingredients: oats, baking powder, cinnamon and salt. Mix wet ingredients (milk, egg, syrup, vanilla] in large, separate bowl. Add dry ingredients to wet. Mix in apple. Used medium muffin pan w/ paper liners sprayed with Pam. Ice cream scoop made 12 muffins with a little extra for a glass ramekin. Bake at 350 degrees for 25-27 minutes. Cool 5-10 minutes in pan, then remove to rack. Fresh for 1 week, or freeze well.
[Name] Herb & Butter Rice [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-02-18T17:23:00Z [Description] This Herb &amp; Butter Rice is a delicious side dish to add to your folder. It only uses fresh ingredients making it healthier than the ones in the box! VIDEO https://www.youtube.com/watch?v=8IVOXR9RQx8 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MxhxorITjieTMuDppt3J_Herb-Butter-Rice-8_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MxhxorITjieTMuDppt3J_Herb-Butter-Rice-8_Fotor-1024x768.jpg"] [RecipeCategory] Rice [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/3", "1/4", "1", "3", "1", "1/2", "1/8", "1/4", "1/4", "1 1/2"] [RecipeIngredientParts] ["basmati rice", "orzo pasta", "red onion", "celery", "garlic clove", "low sodium chicken broth", "dried basil", "cayenne pepper", "sea salt", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.9 [FatContent] 11.4 [SaturatedFatContent] 6.1 [CholesterolContent] 22.9 [SodiumContent] 211.6 [CarbohydrateContent] 55.5 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan over medium heat, add butter, basmati and orzo. Stir well and sauté until the rice turns brown, about 7 minutes, stirring often. To this add, red onions, celery and pressed garlic; sauté for 2 minutes, stirring constantly. Pour in chicken broth and season with Herbes de Provence, basil, cayenne pepper, sea salt, freshly ground black pepper and parsley. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for 15 to 17 minutes or until the liquid is absorbed. Remove from the heat and fluff rice with a fork. Cover and let it sit for 5 minutes before serving. Makes 4 servings.
[Name] Super-Delish Oreo Banana Bread [AuthorId] 2002468683 [AuthorName] Rachel at Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-02-18T21:46:00Z [Description] Make and share this Super-Delish Oreo Banana Bread 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/2002468683/HjXowd8bTlOA1ItZrcsB_Unknown-1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002468683/HjXowd8bTlOA1ItZrcsB_Unknown-1.jpeg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "1", "1", "3", "1/2", "14"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "kosher salt", "unsalted butter", "granulated sugar", "vanilla extract", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4038.0 [FatContent] 157.2 [SaturatedFatContent] 85.9 [CholesterolContent] 428.5 [SodiumContent] 3271.9 [CarbohydrateContent] 640.2 [FiberContent] 25.4 [SugarContent] 356.1 [ProteinContent] 45.9 [RecipeServings] nan [RecipeYield] 1 loaf pan [RecipeInstructions] ["1. Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray.", "2. In a large bowl, whisk together flour, baking soda, and salt.", "3. In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.", "4. Fold in chocolate chips and crushed Oreos and transfer to prepared loaf pan.", "5. Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely." ]
[Name] Buffalo Chicken Pasta (Or Casserole) [AuthorId] 199657 [AuthorName] KWB5015 [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2020-02-20T20:08:00Z [Description] This has all the flavors of buffalo wings with celery sticks and blue cheese dressing--with the addition of carbalicious pasta! My friend gave me this recipe, but I made enough modifications (that I liked) that it qualified as a new recipe and one I want to keep--and where better than the internet? (note: prep time includes both active and inactive time). Recipe can be halved. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["16", "8 -12", "2 -3", "8", "16", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "chicken pieces", "cream cheese", "sour cream", "blue cheese", "butter", "celery ribs", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.2 [FatContent] 38.4 [SaturatedFatContent] 19.1 [CholesterolContent] 128.6 [SodiumContent] 410.1 [CarbohydrateContent] 49.5 [FiberContent] 2.2 [SugarContent] 5.3 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roast or grill chicken until done. (I used bone-in, skin-on chicken breasts and cooked them at 375 for 50 minutes or until internal temperature is 165 degrees F, but you can use boneless, skinless chicken breasts or thighs for swifter preparation]. De-bone and chop chicken, set aside. Cook pasta according to package directions. While pasta cooks, melt butter in a medium frying pan and saute onion and celery until translucent (10 minutes on medium]. Drain pasta and immediately return to the pot you cooked it inches Add sour cream, cream cheese, wing sauce, onion and celery and stir until melted and combined. Residual heat from the pot should melt it together. Add chicken, stir together and pour into a prepared casserole dish. Serve immediately. To serve later, pour into a prepared casserole and refrigerate. To reheat, cover with lid or foil and heat at 350 degrees F until heated through (15 minutes-ish].
[Name] Sugar Free Greek Yogurt Whole Wheat Waffles [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-20T20:10:00Z [Description] This is my family's favorite healthy Belgian waffle recipe that has whole grain goodness, no sugar, no oil, but isn't lacking in flavor or a fluffy texture. The base can be customized with add-ins such as blueberries, chocolate chips or mashed banana. If you like to meal prep, these waffles freeze and reheat well. I have successfully kept the prepared batter in the fridge overnight, although you may have to thin with water to get the right consistency. ON SERVING SIZE: The serving amount will vary based on the size of waffle iron used.&quot; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/Wxw4PmQCQCaYy48LJ1g3_AYQU3409.JPG" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1/2", "3/4", "2", "1", "3/4", "1"] [RecipeIngredientParts] ["white whole wheat flour", "baking powder", "baking soda", "kosher salt", "cinnamon", "orange zest", "eggs", "milk", "water", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.0 [FatContent] 4.1 [SaturatedFatContent] 1.6 [CholesterolContent] 67.7 [SodiumContent] 465.2 [CarbohydrateContent] 31.8 [FiberContent] 4.5 [SugarContent] 0.5 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 6-7 7 [RecipeInstructions] In a large bowl combine the first five ingredients (flour, baking powder, baking soda, salt, cinnamon] and zest if using; stir to mix. In a medium bowl whisk together the yogurt and egg until smooth. Slowly add the milk (I use plant-based], water and vanilla stirring after each addition. Pour the wet ingredients into the dry; stir until combined. The batter will be a bit lumpy. Let sit 10 minutes. Meanwhile, prepare and preheat your waffle iron as needed. After the batter has rested, check the consistency. It will be thick but spreadable. Cook the waffles in accordance with your waffle iron. My 7\" Belgian uses about 1/2 cup of batter per waffle. Top with pure maple syrup, fruit or whatever you fancy and enjoy!
[Name] Green Enchiladas Chicken Soup [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-02-20T20:11:00Z [Description] Make and share this Green Enchiladas Chicken 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/53/98/67/PS1hDk4HRPqEr17G0EKO_IMG_20200303_135423596.jpg" [RecipeCategory] Very Low Carbs [Keywords] "Easy" [RecipeIngredientQuantities] ["2 1/2", "28", "24", "1", "2", "4", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken broth", "half-and-half", "monterey jack cheese", "cream cheese", "salsa verde"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 536.0 [FatContent] 28.4 [SaturatedFatContent] 15.0 [CholesterolContent] 190.3 [SodiumContent] 1852.2 [CarbohydrateContent] 12.8 [FiberContent] 0.0 [SugarContent] 10.8 [ProteinContent] 54.2 [RecipeServings] 6.0 [RecipeYield] 12 Cups [RecipeInstructions] In a 6 quart slow cooker add chicken breast, Green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours. Remove chicken and shred. In a small bowl mix one or two ladles of soup with half-and-half, stir, then add to slow cooker. Add chicken, jack cheese, cream cheese, and salsa Verde. Turn crockpot to warm and stir until cheese is are melted. top with avocado, cilantro, green onion, and sour cream.
[Name] Chicken & Avocado Salad [AuthorId] 791909 [AuthorName] LES H. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-02-20T20:11:00Z [Description] Make and share this Chicken & Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1", "1/4", "1", "1/4", "1/4", "1/8", "1", "3/4"] [RecipeIngredientParts] ["green bell pepper", "onion", "avocado", "fresh cilantro leaves", "lime juice", "black pepper", "ground cumin", "cayenne pepper", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.0 [FatContent] 12.5 [SaturatedFatContent] 2.5 [CholesterolContent] 119.0 [SodiumContent] 109.1 [CarbohydrateContent] 7.4 [FiberContent] 4.2 [SugarContent] 1.6 [ProteinContent] 44.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix everything together in a large bowl. Gently stir to mix evenly.
[Name] Easy Make-Ahead Breakfast Casserole [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2020-02-20T20:12:00Z [Description] Make and share this Easy Make-Ahead Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "12", "1", "1/4", "4", "1", "1", "2"] [RecipeIngredientParts] ["pork sausage", "eggs", "sour cream", "milk", "green onions", "green bell pepper", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.3 [FatContent] 35.1 [SaturatedFatContent] 14.5 [CholesterolContent] 270.9 [SodiumContent] 688.5 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 23.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Spray a 9 x 13“ pan with cooking spray. combine the eggs, Sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. heat a large skillet over medium heat. Add sausage and cook until browned, breaking into small pieces with a spoon as it cooks. Drain the grease and add the sausage to the bowl with the egg mixture. add the bell peppers and onion to the same skillet and sauté for 2 to 3 minutes. Add to the bowl with the eggs and stir to combine. Pour mixture into greased pan and bake for 35 to 55 minutes or until the edges are set.
[Name] Pumpkin Spice Log [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2020-02-20T20:12:00Z [Description] Make and share this Pumpkin Spice Log recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "2/3", "1", "1", "3/4", "1", "1/8", "1/4", "1/8", "2", "8", "3/4", "1", "1/2"] [RecipeIngredientParts] ["eggs", "canned pumpkin", "sugar", "baking soda", "cinnamon", "flour", "clove", "allspice", "ginger", "butter", "cream cheese", "vanilla", "confectioners' sugar", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.4 [FatContent] 10.1 [SaturatedFatContent] 5.4 [CholesterolContent] 87.9 [SodiumContent] 239.8 [CarbohydrateContent] 41.8 [FiberContent] 0.8 [SugarContent] 32.5 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Line a 10 x 15” cookie sheet with waxed paper and Spray with cooking spray. Combine eggs through Ginger and pour onto cookie sheet. Bake 15 minutes. When done, roll out on tea towel sprinkled with 1/2 cup confectioners sugar, and roll up like a jelly roll. Let set for one hour. for filling, mix butter through confectioner sugar. Unroll cake carefully and spread with filling. Roll up again and refrigerate for one hour.
[Name] Frankie's Meaty Lasagna [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2020-02-20T20:12:00Z [Description] The ingredients in this flavorful Meat Lasagna blend so well together, making this dish a delicious meal to serve to your family and guests! VIDEO https://www.youtube.com/watch?v=BjDVCC4tDD0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/m6qFAjfTFiMfPugbDWCA_Meat-Lasagna-3_Fotor-1024x768.jpg" [RecipeCategory] Weeknight [Keywords] ["Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "500", "1", "2", "14", "100", "100", "250", "450", "1 1/2"] [RecipeIngredientParts] ["ricotta cheese", "egg", "parsley", "chorizo sausage", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.0 [FatContent] 31.2 [SaturatedFatContent] 13.9 [CholesterolContent] 96.4 [SodiumContent] 1838.8 [CarbohydrateContent] 69.4 [FiberContent] 8.9 [SugarContent] 27.9 [ProteinContent] 30.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl filled up with hot water from the tap (not boiling], place 6 lasagna noodles and soak for 20 minutes to soften.", "In a medium mixing bowl, add ricotta cheese, egg and 1 tablespoons chopped parsley; stir to combine and set aside.", "In a 15 ½ X 10 ½ baking dish lightly spray with cooking spray, spoon in enough pasta sauce to cover the bottom of the pan. Place the softened noodles side by side on the sauce. Repeat another batch of 6 noodles soaking in fresh hot water for 20 minutes.", "Spread pasta sauce over the noodles before adding ½ pastrami, ½ capocollo and ½ chorizo. Add ½ the ricotta mixture, spreading evenly. Sprinkle on 1/3 Mozzarella and 1/3 Grana Padano. Place another layer of soaked noodles (soak the last 6 noodles in fresh hot water from the tap for 20 minutes] and repeat the same steps; spread pasta sauce, add the remaining cold meats, then the rest of the ricotta cheese mixture and sprinkle on another 1/3 of mozzarella and Grana Padano cheese. Preheat oven to 375ºF.", "Finish with a layer of soaked noodles, pressing gently to compact the ingredients, giving more head space for the final toppings. Spread the pasta sauce evenly to cover the entire surface and sprinkle on the remaining cheeses. Sprinkle with remaining 1 tablespoons parsley.", "Spray foil with cooking spray and cover the baking dish loosely. Transfer to the preheated oven and bake for 25 minutes. Carefully remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving. Serves 12." ]
[Name] Simple Sautéed & Steamed Broccoli [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT4M [PrepTime] PT2M [TotalTime] PT6M [DatePublished] 2020-02-20T20:14:00Z [Description] A favorite way to prepare broccoli as a side dish. Not too soft, not too hard, just tasty, fresh, minimal and quick. Teen approved! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/72/sO89LI1JQtKm0gzdoiBx_DB3B39C4-FA03-48F9-8701-6D3A1683FB28.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/72/nhEZyGpESZGNiEwwezw3_broc2.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/8", "3", "1/4"] [RecipeIngredientParts] ["garlic", "salt", "broccoli florets", "broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.5 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 125.5 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in pan or skillet over medium-high heat until hot. Place garlic in skillet and stir-fry for 30 seconds. Carefully add the rinsed broccoli and salt to the skillet; continue to stir-fry for 1 minute. . Add the broth or water to the hot skillet and cover with a tight fitting lid. Steam for 1-2 minutes, or to your preference. Season with salt, pepper or a spritz of lemon if desired.
[Name] Chicken With Buttermilk and Lime [AuthorId] 115302 [AuthorName] Sweetiebarbara [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-02-23T14:54:00Z [Description] I love making things up! I am an artist, so I express myself in many ways. Papercutting is my main media, but cooking and gardening come in as close seconds. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/b6cTaNnUTAS95IPnWImM_20200220_182611.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/iAhJi2PaRZWnVxbN0Pk9_20200220_174032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/lkN3Qh7lS6ynPNDQBRRE_20200220_174639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/QRT5nBibQJuHSoMYlzlJ_20200220_181138.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/nQhDx3VRRkq9VZt8Y1Nk_20200220_174028.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/3xnEhw0wTSaSicuqRz84_20200220_183931.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/XQBWEEWMRFuapVxeQnbe_20200220_173604.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/dWzW450RqOVQEeiE6mlg_20200220_173608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/HMZD8OzyQyawNl7gW8oM_20200220_173610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/lpqoZ87gSBOJPbkDSrba_20200220_173902.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/DKErmMR12v8TEKy0gQmw_20200220_174639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/9ebbwoE9QfysOVJZeq1n_20200220_174032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/Fq8FQxUIRyavaS0rzHMv_20200220_182611.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/gXTtPJBHT56kriJo7WG3_20200220_182611.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/FLIYHENbRXy9t8iC1YFA_20200220_174639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/73/Io1eMOyQL2JvWE6lRS0A_20200220_174537.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "1/2", "2", "2", "3", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["chicken thighs", "buttermilk", "lime", "butter", "olive oil", "garlic cloves", "hot paprika", "thyme", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 894.3 [FatContent] 47.0 [SaturatedFatContent] 14.3 [CholesterolContent] 178.1 [SodiumContent] 918.3 [CarbohydrateContent] 68.5 [FiberContent] 5.4 [SugarContent] 11.6 [ProteinContent] 48.1 [RecipeServings] 4.0 [RecipeYield] 8 piecess of chicken [RecipeInstructions] Place chicken thighs and buttermilk in zip-lock bag, seal and marinate for 30 minutes or longer. Mix planko with paprika and thyme in shallow dish and reserve to coat chicken. Sauté garlic in butter and olive oil about 5- 15 minutes over low to medium heat. Add juice of 1/2 lime to chicken buttermilk mixture in last 10 minutes of marinating. Remove chicken to plate to allow excess liquid to drain. Dredge chicken thighs in planko mixture. Sauté or fry chicken pieces over medium heat in olive oil/butter mix until done. (If more oil is used and heat is higher, it will fry better and retain the crumbs.] This should be about 30-45 minutes. Serve with lime wedges and enjoy!
[Name] White Castle Pie [AuthorId] 173614 [AuthorName] shawnajean [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-02-23T14:54:00Z [Description] For a true White Castle experience, top each serving with a sauce of dill pickle relish and mustard. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "8", "1/4"] [RecipeIngredientParts] ["ground beef", "eggs", "Miracle Whip", "cheddar cheese", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.6 [FatContent] 22.1 [SaturatedFatContent] 10.2 [CholesterolContent] 119.0 [SodiumContent] 720.2 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 19.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven 350º. Brown the hamburger with about half of the onion soup mix; drain the fat and season to taste with salt and pepper. Stir in the remaining soup mix and half of the cheese and put the meat in a greased 9-10 inch pie plate. Top with remaining cheese. Whisk the eggs, mayonnaise and a dash of pepper well; pour evenly over the meat. Bake for 30-35 minutes. Let stand 10 minutes before serving.
[Name] Cheesy Broccoli Shepherd's Pie [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-02-23T14:55:00Z [Description] Make and share this Cheesy Broccoli Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "4", "4", "1/2", "1/4", "2", "1", "1/2", "1/2", "1", "2", "4", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "onion", "garlic cloves", "butter", "flour", "mustard powder", "cayenne pepper", "cheddar cheese", "parmesan cheese", "mozzarella cheese", "broccoli", "mashed potatoes", "spring onions", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.2 [FatContent] 33.0 [SaturatedFatContent] 17.1 [CholesterolContent] 133.6 [SodiumContent] 1160.0 [CarbohydrateContent] 30.8 [FiberContent] 4.5 [SugarContent] 8.3 [ProteinContent] 40.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Heat a frying pan over a medium heat. Add your chicken breasts and fry off for a couple of mins until golden, crisp and tender. Remove from the pan. Add your butter to the pan. When melted, add your garlic and cook out for 1 minute. Add your flour, cook out for 2 mins, then gradually pour in your milk in small increments, whisking all the while until you have a smooth sauce. Once all the milk has been added, bring to a boil then simmer for 2 mins until thickened. Add your cheddar, mozzarella, salt and pepper. Stir until your cheese melts. Pop your chicken back in the pan along with your broccoli and stir until everything is coated. Mash your cooked potatoes either in a potato ricer or with a potato masher. Stir through spring onion, and salt and pepper until totally combined. Pour your chicken and broccoli mixture into a dish and spread your potatoes on top. Sprinkle mozzarella cheese over the top, then take to the oven to bake for 25 minutes. Sprinkle with chives, then serve!
[Name] Easy Peasy Roasted Garlic [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT2M [TotalTime] PT1H2M [DatePublished] 2020-02-23T14:55:00Z [Description] There are a few different ways to make Roasted Garlic in the oven or on the stove top. In this video, you'll see these easy methods... VIDEO https://www.youtube.com/watch?v=8X3EWLL6wGU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vPsAupoHSSCNasOqVWpm_Roasted-A-Garlic-3_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] "garlic" [AggregatedRating] nan [ReviewCount] nan [Calories] 149.5 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 19.8 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 head of garlic [RecipeInstructions] Cut off the top of the garlic head to expose each clove. Drizzle oil on top. The oven methods…. - Place a parchment paper on a piece of foil and wrap the garlic. - Place garlic in a loaf or muffin pan then cover with foil or place parchment paper before the foil. - Place garlic in a small cocotte and put the lid on. Transfer prepared garlic in a 400ºF preheated oven and roast for 1 hour. The stove top methods…. - In a small skillet over medium heat, add garlic cloves with skin on. Dry roast them until blacken on all sides; about 20 minutes. - In a small saucepan over medium heat, add oil and peeled garlic cloves. As soon as the oil starts sizzling, reduce heat to medium-low and cook them for 30 minutes, tossing often. Remove them with a slotted spoon and continue with recipe. Transfer the garlic infused oil in a glass jar for other recipes.
[Name] Paula Deen Tater Tot Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2020-02-23T14:56:00Z [Description] Cheesy and delicious. I used almond milk instead of milk and half and half, and it still turned out yummy. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["16", NA, "1", "1", "1", "1", "1/2", "1/4", "1/4", "4", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "olive oil", "breakfast sausage", "onion", "milk", "half-and-half", "seasoning salt", "cayenne", "eggs", "red bell pepper", "green bell pepper", "cheddar cheese", "monterey jack pepper cheese", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.2 [FatContent] 30.1 [SaturatedFatContent] 12.8 [CholesterolContent] 128.5 [SodiumContent] 674.8 [CarbohydrateContent] 15.1 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line up the tater tots in a buttered 9x13 inch baking dish. Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking up the sausage and onion. Cook, breaking up the sausage with a wooden spoon about 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots. In a large b owl, mix the milk, half and half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses, and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight. Preheat oven to 350. Bake uncovered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through., another 20 to 35 minutes. Cut into squares and serve.
[Name] Simple Spring Rolls [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-02-23T14:56:00Z [Description] Make and share this Simple Spring Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/78/2UssLptJSuGUI4cW7E4l_springroll.jpg" [RecipeCategory] Chinese [Keywords] ["Thai", "Asian", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 1/2", "3 1/2", "1 1/2", "1", "1", "1", "4", "16"] [RecipeIngredientParts] ["flour", "cabbage", "carrots", "bamboo shoots", "zucchini", "snow peas", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 2.9 [SodiumContent] 838.9 [CarbohydrateContent] 48.7 [FiberContent] 2.9 [SugarContent] 2.8 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] 16 Spring Rolls [RecipeInstructions] Prepare glass noodles according to package instructions which typically includes soaking them in water at a specific temperature for 15 minutes. While glass noodles are soaking, grate carrots, cabbage prep bamboo shoots, slice zuchini and chop snow peas. While glass noodles are soaking, grate cabbage. Drain glass noodles. Stir fry cabbage and carrots for about 2 minutes over medium heat. Add drained glass noodles and stir fry for another 1 minute. Add salt near the end of stir frying. Allow mixture to cool. While mixture is cooling, mix flour well with a little water to create a runny mixture that is thick enough to be used to stick the spring roll pastries together.
[Name] Chocolate Chocolate Chip Multigrain Waffle [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-02-24T16:05:00Z [Description] Who doesn't like a little chocolate with their breakfast? I developed this waffle recipe for my chocolate loving teen. For his multigrain loving mom, I incorporated homemade oat flour (see note), white whole wheat flour and cornmeal. If you like to meal prep, these freeze and reheat well. ON SERVING SIZE: The serving amount will vary based on the size of waffle iron used. NOTE: I make oat flour by grinding instant or old-fashioned rolled oats into a fine powder with my blender or food processor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/5pfVyNwLTAOKb63Bb79x_multigrain%20waffle.jpg" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1/4", "2", "1/2", "1/2", "3/4", "3/4", "2", "1", "3/4", "2", "1", "1/3"] [RecipeIngredientParts] ["white whole wheat flour", "cornmeal", "cocoa powder", "baking powder", "baking soda", "kosher salt", "cinnamon", "eggs", "milk", "black coffee", "maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.3 [FatContent] 7.7 [SaturatedFatContent] 3.7 [CholesterolContent] 67.7 [SodiumContent] 471.4 [CarbohydrateContent] 40.3 [FiberContent] 5.8 [SugarContent] 6.2 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 6-7 7 [RecipeInstructions] In a large bowl mix the dry ingredients (both flours, cornmeal, cocoa powder, baking powder, baking soda, salt and cinnamon]. In a medium bowl whisk together the eggs and yogurt until smooth. Slowly add the milk (I use plant-based], coffee, maple syrup if using and vanilla; stirring after each addition. Pour the wet ingredients into the dry. Stir until the ingredients are thoroughly combined. The batter will be a bit lumpy. Let rest 10 minutes. Meanwhile, prepare and preheat your waffle iron as needed. After the batter has rested, check the consistency. It will be thick but spreadable. Stir in the chocolate chips. Prepare the waffles in accordance with your waffle iron. My 7\" Belgian uses about 1/2 cup of batter per waffle. Enjoy! **I make oat flour by grinding instant or old-fashioned rolled oats into a fine powder with my blender or food processor.
[Name] Reese's Peanut Butter Banana Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-02-24T16:05:00Z [Description] This was quite delicious. Who knew peanut butter and peanut butter cups belonged in banana bread. Recipe courtesy of wishesndishes.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1", "1/2", "1/4", "1 1/2", "1/2", "1 1/2", "1/2", "8"] [RecipeIngredientParts] ["bananas", "creamy peanut butter", "canola oil", "egg", "granulated sugar", "brown sugar", "all-purpose flour", "baking soda", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.5 [FatContent] 32.8 [SaturatedFatContent] 7.4 [CholesterolContent] 33.3 [SodiumContent] 638.9 [CarbohydrateContent] 88.5 [FiberContent] 5.0 [SugarContent] 52.7 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350. Grease 9x5 inch loaf pan with butter or shortening. In a medium bowl, whisk together flour, baking soda, baking powder, and salt and set aside. In a large bowl, stir together your bananas, peanut butter, oil, egg, and sugars. Pour your dry ingredients into your wet ingredients and stir just until combined. Batter will be lumpy but try not to over mix or it will change the texture. Gently fold in the peanut butter cups and spread batter into prepared pan. Bake for approximately an hour or until toothpick inserted into center comes out clean. Keep an eye on the bread. If it browns too fast on top, lower the temperature to 325 and loosely cover with foil. Let cool in pan for 10 to 15 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting.
[Name] Blueberry Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-02-24T16:06:00Z [Description] I made two batches--one with chocolate chips and one with blueberries. I didn't bother putting on top of each pancake--I just added the whole bag of chocolate chips to my batter and threw in the blueberries right before I was ready to cook. I used almond milk in one and oat milk in another in place of the regular milk, and they turned out delicious. Recipe courtesy of www.cookiesandcups.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "2", "1", "1 1/2", "5", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "light brown sugar", "eggs", "vanilla", "milk", "butter", "fresh blueberries", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.1 [FatContent] 21.0 [SaturatedFatContent] 12.1 [CholesterolContent] 144.0 [SodiumContent] 1338.0 [CarbohydrateContent] 74.8 [FiberContent] 3.5 [SugarContent] 17.8 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] In a large bowl, whisk the flour, baking powder, salt, and brown sugar together. In a separate bowl whisk the eggs, vanilla, and milk together. Add the wet ingredients into the dry mix and mix just until combined. Melet the butter and stir until combined. The batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium low heat. Melt a small pat of butter on the griddle and then scoop out 1/4 cup of pancake batter onto the hot griddle and top evenly with blueberries. Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
[Name] Florentine Spaghetti Bake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-02-24T16:06:00Z [Description] This was an interesting combination I really enjoyed. Taste of Home 2009 Contest Award Winning Recipe--Grand Prize Winner. Recipe courtesy of Lorraine Martin, Lincoln, California. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1", "1", "26", "4", "1", "2", "10", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["spaghetti", "Italian sausage", "onion", "garlic clove", "mushroom stems and pieces", "egg", "cottage cheese", "frozen chopped spinach", "parmesan cheese", "seasoning salt", "pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.8 [FatContent] 24.5 [SaturatedFatContent] 10.0 [CholesterolContent] 80.3 [SodiumContent] 1318.8 [CarbohydrateContent] 34.1 [FiberContent] 4.0 [SugarContent] 8.2 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta according to package instructions. Meanwhile, in a large skillet, cook the sausage, onion, and garlic over medium heat until the sausage is no longer pink and drain. Stir in the spaghetti sauce and mushrooms. Bring to a boil. Reduce heat, cover and cook for 15 minutes or until heated through. Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt, and pepper. Spread 1 cup sausage mixture in a greased 9x13 inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese. Cover and bake at 375 for 45 minutes. Uncover and bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting.
[Name] Crock Pot Swedish Meatballs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2020-02-24T16:06:00Z [Description] Make and share this Crock Pot Swedish Meatballs 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/53/98/83/GMPR59rS7OrzqNa3mgwk_IMG_0696.JPG" [RecipeCategory] Meatballs [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["beef broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.7 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 2.6 [SodiumContent] 921.7 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place meatballs in a 5 quart slow cooker. In a bowl, whisk together the soups, broth, gravy mix and water; pour over meatballs. Cook on low for 6 hours. Taste and adjust seasoning with salt and pepper, if needed. Serve over hot cooked noodles or rice.
[Name] White Chicken Pizza [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-02-24T16:06:00Z [Description] Make and share this White Chicken Pizza 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/53/98/84/i6sZF478S26Nlq7GpRUZ_IMG_0695.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", NA, NA, "6 -8", "1/4", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic", "olive oil", "salt", "pepper", "alfredo sauce", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.7 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 18.9 [SodiumContent] 34.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spread dough onto a lightly greased round pizza baking pan; bake at 425 degrees for 7 minutes. While baking, cube chicken; sauté with garlic in oil until juices run clear when pierced with a fork; season to taste with salt and pepper. Spread Alfredo sauce over baked crust; sprinkle with chicken and onion. Bake 10 more minutes; top with cheese blend and return to oven until cheeses melt. Makes 8 servings.
[Name] Easy Pumpkin Chili [AuthorId] 2002496262 [AuthorName] ThePumpkinBaker [CookTime] PT5H [PrepTime] PT25M [TotalTime] PT5H25M [DatePublished] 2020-02-25T17:44:00Z [Description] There is nothing quite as comforting as a warm bowl of a chili. It's delicious and very easy to make. This particular chili is a little different from most! It contains a very special ingredient...pumpkin! This chili is the perfect dish to serve on a chilly autumn night! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/98/85/pg3qu30sRqmZNJw2Le4X_564751994252260.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Winter", "Halloween", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/4", "1", "1/2", "1/2", "1/2", "1", "3", "4", NA] [RecipeIngredientParts] ["onion", "lean ground turkey", "olive oil", "whole tomatoes", "chili powder", "cumin", "sugar", "dried oregano", "garlic", "ground black pepper", "salt", "chicken broth", "celery", "pumpkin", "American cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.1 [FatContent] 16.7 [SaturatedFatContent] 5.2 [CholesterolContent] 87.3 [SodiumContent] 614.5 [CarbohydrateContent] 34.2 [FiberContent] 9.1 [SugarContent] 5.5 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet, heat up your olive oil. Then, add your ground turkey and onions to the pan. Cook (over medium heat] for about 10-15 minutes. Drain and set aside. Set your slow cooker to the 'low' heat setting. Add your meat mixture, chopped tomatoes, reserved tomato liquid, chili powder, cumin, sugar, oregano, garlic, pepper, salt, red beans, celery, pumpkin and mix well. Turn your slow cooker up to the 'high' heat setting. Add the chicken broth and stir. Cover and cook for 5-6 hours over the high heat setting. I took the slices of American cheese and cut out some little pumpkin shapes using a cookie cutter. After I cut out the pumpkins, I etched little pumpkin ribs on them using a small knife. Then, I set those slices on top of the chili and used a little sprig of cilantro as a garnish! <U+200B>.
[Name] Creamy Crockpot Macaroni and Cheese [AuthorId] 44156 [AuthorName] Chisel Monkey [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2020-02-25T17:44:00Z [Description] Make and share this Creamy Crockpot Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "8", "16", "12", "16", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["sharp cheddar cheese", "Velveeta cheese", "American cheese", "elbow macaroni", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 755.0 [FatContent] 43.3 [SaturatedFatContent] 27.1 [CholesterolContent] 131.0 [SodiumContent] 1524.3 [CarbohydrateContent] 58.6 [FiberContent] 1.9 [SugarContent] 12.5 [ProteinContent] 32.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spray or Butter crock Pot. Cook and Drain Macaroni. Layer Macaroni, Butter, and Cheese in that order. Repeat, end with layer Cheese. Pour Milk al over. Cook on low for 2 hours, stir. Continue cooking for 2 more hours on low. Stir to combine.
[Name] Next-Level Chocolate Bourbon Pecan Pie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2020-02-25T17:45:00Z [Description] Pecan pie on its own is great but when you add these two extra ingredients, this Chocolate Bourbon Pecan pie is absolutely amazing! VIDEO https://www.youtube.com/watch?v=K-ycLQmBbvI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/J3WY3lKYTKyHxTwKpoMB_Bourbon-Pecan-Pie-4_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "4", "1", "1", "1/4", "6", "6"] [RecipeIngredientParts] ["pecans", "eggs", "golden syrup", "brown sugar", "unsalted butter", "Bourbon", "vanilla extract", "sea salt", "dark chocolate", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.3 [FatContent] 42.3 [SaturatedFatContent] 17.7 [CholesterolContent] 138.9 [SodiumContent] 156.7 [CarbohydrateContent] 69.8 [FiberContent] 5.5 [SugarContent] 39.3 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325ºF and place chopped pecans evenly on one baking sheet and the 26 whole ones on another baking sheet. Transfer to the oven and roast for 10 minutes, removing them every 2 ½ minutes and flipping them. Remove from the heat, increase oven temperature to 400ºF and let them cool off while making the filling.", "In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine. To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust, add a pie crust shield to prevent from burning or use foil.", "Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes.", "Meanwhile, use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes. Remove from the heat to cool off.", "At this point the pie should be done. Remove it from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly. Gently place pecan halves around the outside edge of the pie and then make a smaller circle in the middle. Transfer the pie to the fridge to set up for about 1 ½ to 2 hours." ]
[Name] Classic Rice-A-Roni Casserole [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-02-27T20:23:00Z [Description] Make and share this Classic Rice-A-Roni Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1 1/4", "7", "10 1/2", "1/2", "1 -2"] [RecipeIngredientParts] ["corn", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.6 [FatContent] 14.5 [SaturatedFatContent] 4.5 [CholesterolContent] 12.1 [SodiumContent] 1006.4 [CarbohydrateContent] 10.8 [FiberContent] 1.4 [SugarContent] 2.4 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large frying pan put the oil and ground meat (beef, turkey, chicken, etc.]. Cook over medium high heat until browned. Add the taco seasoning mix and water per the packet instructions, and finish cooking. Remove from heat. Meanwhile, make up the rice-a-roni per the package instructions. Let cool. To the cooked hamburger meat stir in the mushroom soup and the corn. Add the cooled rice-a-roni. Put the mixture into a greased dish or hollowed out bell peppers. Top with cheese. Bake until hot. Notes: If stuffing into bell peppers, you can add some tomato sauce to the bottom of the pan before baking. If serving as a casserole, it will serve four. If making into stuffed peppers, you will need 10-12 bell peppers, serving at least six. They can be frozen. I like the taste of the bell peppers with the casserole better than just the casserole alone. In the recipe I use the chicken flavored rice-a-roni package, but any of the flavors would work.
[Name] Spicy Pork Noodles With Scallions & Bok Choy [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-02-27T20:24:00Z [Description] Make and share this Spicy Pork Noodles With Scallions & Bok Choy recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "2", NA, "3", "2", "1/2", "1", "1", "3", "1", "2", "2"] [RecipeIngredientParts] ["bok choy", "scallions", "fresh ginger", "ground pork", "chicken broth", "soy sauce", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.7 [FatContent] 21.2 [SaturatedFatContent] 6.7 [CholesterolContent] 54.5 [SodiumContent] 832.8 [CarbohydrateContent] 32.4 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 16.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook noodles. Drain and rinse under cold water and set aside.", "Heat 1 tablespoon oil over high heat. Add bok choy whites and cook for one minute. Add bok choy greens and cook until wilted. Remove from pan.", "Add remaining tablespoon of oil, scallion whites, ginger, and chili garlic sauce to the pan. Add pork and cook until no longer pink. Add broth, soy sauce, and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring until thickened. Stir in the noodles and bok choy. Cook until heated through. Top with scallion greens and crushed red pepper flakes if desired." ]
[Name] Irish Beef Stew with Beer & Wine [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2020-02-27T20:24:00Z [Description] This delicious recipe was served at one of our book club meetings and immensely enjoyed by all. Note that the liquid to solid ratio is very high. I would be tempted to double the amount of foods (steak, onion, carrots, potatoes) while leaving the amount of liquid the same. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/4", "6", "6", "1", "1", "2", "1", "1", "1", "2", "2", "3", "1", "2", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic cloves", "beer", "red wine", "tomato paste", "sugar", "dried thyme", "Worcestershire sauce", "bay leaves", "butter", "potatoes", "onion", "carrots", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 789.7 [FatContent] 27.1 [SaturatedFatContent] 8.8 [CholesterolContent] 106.0 [SodiumContent] 1682.1 [CarbohydrateContent] 81.2 [FiberContent] 10.8 [SugarContent] 12.3 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in large pot over medium-high heat. Lightly salt the beef pieces. Add the beef to the pan and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minus. Discard bay leaves. Tilt pan and spoon off fat. Add salt and pepper to taste. Sprinkle with parsley and serve.
[Name] Alabama Fire Crackers [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2020-02-27T20:26:00Z [Description] Make and share this Alabama Fire Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "2", "3", "1"] [RecipeIngredientParts] ["olive oil", "onion powder", "garlic powder", "fresh ground black pepper", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 720.8 [FatContent] 59.1 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 636.0 [CarbohydrateContent] 43.2 [FiberContent] 2.0 [SugarContent] 1.6 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To a gallon zip-top bag, add the olive oil, onion powder, garlic powder, black pepper, ranch dressing mix, and red pepper flake. Close bag and knead or shake to combine ingredients. Place all the saltine crackers in the bag, seal and turn bag over gently until crackers are coated with seasoning. Let sit in bag overnight. Preheat oven to 250°F and lay crackers out on a baking sheet. Bake until golden brown and oil has absorbed, about 15 minutes.
[Name] Lunch Lady Peanut Butter Fingers [AuthorId] 251206 [AuthorName] pigtailone [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-02-27T20:26:00Z [Description] Make and share this Lunch Lady Peanut Butter Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1", "2/3", "3", "1", "1 1/2", "1/2", "3/4", "3", "4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "brown sugar", "eggs", "vanilla", "peanut butter", "baking soda", "salt", "flour", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.1 [FatContent] 25.3 [SaturatedFatContent] 11.2 [CholesterolContent] 57.8 [SodiumContent] 403.2 [CarbohydrateContent] 46.4 [FiberContent] 3.3 [SugarContent] 19.2 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 4 Dozen [RecipeInstructions] Cream butter and sugars together. Add eggs; beat until light and fluffy. Add vanilla and peanut butter. Mix together. Mix all dry ingredients together; add to creamed mixture. Spread on two large greased cookie sheets. Bake at 325 degrees for 10 minutes, until very light brown. When cool, spread with a thin layer of whipped peanut butter. Frost with chocolate icing.
[Name] Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan) [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] nan [PrepTime] PT5H [TotalTime] PT5H [DatePublished] 2020-02-27T20:26:00Z [Description] Our family LOVES buckeye candies! Over the holidays we enjoy the traditional recipe made with butter and powdered sugar, however I developed this recipe to be vegan and more of an &quot;everyday&quot; type of treat. Although they won't fool die-hard buckeye fans, we find these little candies satisfy our peanut butter &amp; chocolate candy cravings. I usually get about 40 treats. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/v7WfPMUKSsGjxgbhu9Nq_Buckeye1.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "For Large Groups"] [RecipeIngredientQuantities] ["15", "1/4", "2", "3/4", "1/4", "3 -6", "10", "1/2"] [RecipeIngredientParts] ["garbanzo beans", "maple syrup", "vanilla extract", "sea salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.7 [FatContent] 9.5 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 96.4 [CarbohydrateContent] 18.4 [FiberContent] 2.4 [SugarContent] 11.1 [ProteinContent] 4.1 [RecipeServings] 20.0 [RecipeYield] 40 Buckeye Candies [RecipeInstructions] Drain and rinse the chickpeas. If you want to remove the clear outer skin of the chickpea feel free. It does make for a smoother texture, but is not necessary. Place the chickpeas, maple syrup and extract in a food processor fitted with a metal blade. Process on high for 30 seconds. Scrape down the sides. Add the peanut butter and salt. Pulse to combine. At this point, how the dough comes together varies. You basically want to add enough powdered peanut butter (or flours] to form a sort of dough. I generally add 2-3 tablespoons of powder, process and see where its at. The dough should be fairly smooth and able to roll into ball. Place the mixture in a bowl, cover with a lid or plastic wrap and chill at least 4 hours; or overnight. The mix needs time to firm and for the flavors to come together. Beans take a while to fully absorb flavor. When the mix is thoroughly chilled, use a measuring teaspoon to scoop a slightly heaping amount and form into a ball. The ball should be about 1” in diameter. I usually get about 40 or so balls. Resist the urge to make these big. The chocolate layer will add to the overall size and richness. Place the chocolate chips and oil in a microwave safe bowl. Microwave chocolate on high in 20 second bursts – stirring after each interval. Microwave until completely melted. NOTE: If you find the chocolate is too thick for dipping, add another 1/2 teaspoon of oil. Pour some or all of the melted chocolate into a small mug to give some depth for dipping. Using a toothpick, pierce a peanut butter ball and dip it into the melted chocolate until it's about half-way up the candy. Alternatively, you could place the ball onto a fork and dip it into the chocolate that way. If you find the chocolate is a little thick for dipping, you can add a teaspoon of vegetable oil to thin it out. Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set. Best served at room temperature. Enjoy! Because we don't eat all of these immediately, I generally store them in an airtight container in the refrigerator. Like stated above, these are best served without a chill. The peanut flavor comes through better.
[Name] Arepas With Beef Brisket [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-02-27T20:27:00Z [Description] Crispy on the outside and soft &amp; chewy on the inside, these are a great food vessel for sandwiches like Gatira, Pernil or even Beef Brisket... VIDEO https://www.youtube.com/watch?v=zLnWMAfHz18 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/sdkHurjHQiKQfXrQZVjj_Arepas-Beef-Brisket-6_Fotor-1024x768.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Colombian", "Venezuelan", "South American", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "3", "2", "1 1/2", "1/2", "1/2", "1/2", "2", "3", "1", "3/4"] [RecipeIngredientParts] ["hot water", "sea salt", "white cornmeal", "canola oil", "olive oil", "red onion", "garlic cloves", "beef brisket", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.7 [FatContent] 23.3 [SaturatedFatContent] 7.0 [CholesterolContent] 85.3 [SodiumContent] 611.9 [CarbohydrateContent] 49.4 [FiberContent] 5.0 [SugarContent] 1.6 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] 6 arepas [RecipeInstructions] To make the arepas; Preheat oven to 350ºF. Portion dough into 6 disks of 4 ½-inches in diameter by ¾-inches thick with slopped edges. If disks crack, add 1 more tablespoons hot water. In a large skillet over medium-high heat, add oil. In batches of 3, cook arepas for 2 to 2 ½ minutes per side or until golden brown. Place them on a baking sheet lined with a silicone mat. Transfer to the preheated oven and bake for 15 minutes or until they rise. Remove from the heat and cool for 7 minutes before slicing 2/3rds through forming a pocket. Stuff with beef brisket mixture and grated cheese. To make the beef brisket;. In a large skillet over medium heat, add 1 tablespoons oil. When hot, add onions and sauté for 2 minutes. Add peppers and cook for 3 minutes. Add garlic and sauté for only 1 minute. Add beef brisket and stir to mix before drizzling on ½ tablespoons olive oil to prevent from sticking. Stir in hot sauce, cover, reduce heat to low and keep warm until needed. Makes 6 arepas.
[Name] Plumb Spring Roll Sauce [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2020-02-27T20:27:00Z [Description] Make and share this Plumb Spring Roll Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] "powdered ginger" [AggregatedRating] nan [ReviewCount] nan [Calories] 165.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 41.9 [FiberContent] 0.6 [SugarContent] 29.1 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] mix ingredients together. chill for 30 minutes.
[Name] QUAKER Oats Famous Oatmeal Cookies (Older Version) [AuthorId] 1935166 [AuthorName] L80nRed [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-02-27T20:27:00Z [Description] I got this recipe inside a container of Quaker Oats a long long time ago. These cookies are SOOO GOOD! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1/2", "1", "1/4", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["vegetable shortening", "brown sugar", "granulated sugar", "egg", "water", "vanilla", "Quaker Oats", "all-purpose flour", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.3 [FatContent] 35.1 [SaturatedFatContent] 9.8 [CholesterolContent] 37.2 [SodiumContent] 156.4 [CarbohydrateContent] 115.3 [FiberContent] 5.6 [SugarContent] 63.3 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 5 Dozen [RecipeInstructions] ["(Heat oven to 350 degrees].", "Combine dry ingredients.", "Beat together shortening, sugars, egg, water and vanilla until creamy.", "Add combined dry ingredients; mix well.", "Drop by rounded teaspoonfuls onto ungreased cookie sheet.", "Bake 12-15 minutes.", "Remove to wire rack; cool completely.", "Store tightly covered.", "*OPTIONAL: Add 1 c of any combination: raisins, chopped nuts, semisweet chocolate or flaked coconut.", "**For larger cookies, drop by rounded tablespoonfuls, bake 12-14 minutes at 375 degrees." ]
[Name] Thick & Creamy New England Clam Chowder [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-02-28T22:14:00Z [Description] There's nothing better on a cold, blustery winter's day than a bowl of warm clam chowder. New England style of course, given the tomato allergy. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1", "2", "1", "3", "3", "1", "1", "1", "2 -3", "2", "1 -2", NA, "2"] [RecipeIngredientParts] ["bacon", "butter", "onion", "garlic cloves", "all-purpose flour", "bay leaf", "frozen corn", "potatoes", "baby clams", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.8 [FatContent] 21.5 [SaturatedFatContent] 12.3 [CholesterolContent] 77.3 [SodiumContent] 834.2 [CarbohydrateContent] 39.2 [FiberContent] 3.2 [SugarContent] 5.4 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] Heat a large Dutch oven or pot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, drain fat from pot. Melt butter in the Dutch oven. Add celery and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Add in flour, stirring until lightly browned, about 1 minute. Gradually whisk in clam juice and vegetable stock, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in bay leaf, corn, and potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Add in 1 cup cream and clams, stir until heated through, about 1-2 minutes; if soup is too thick add more cream. Season with salt and pepper, to taste. Serve immediately, garnished with bacon and parsley.
[Name] Flaky Phyllo Spanakopita [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-02-28T22:15:00Z [Description] The first time I tried Spanakopita, it was from the Moosewood cookbook, and I was immediately hooked. Living in Toronto, near the Greek village was awesome, I had it many times after my first taste. Still love the Moosewood version, Rachel Ray's too. This is a combination that works for my family. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "5", "1/2", "1", "1", "3", "2 -3", "1", NA, "1/2 - 1", "1", "3"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "salt", "oregano", "basil", "frozen chopped spinach", "feta cheese", "sour cream", "black pepper", "butter", "phyllo pastry", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.7 [FatContent] 46.4 [SaturatedFatContent] 25.5 [CholesterolContent] 179.1 [SodiumContent] 1231.2 [CarbohydrateContent] 44.7 [FiberContent] 7.3 [SugarContent] 5.7 [ProteinContent] 19.9 [RecipeServings] 8.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] ["Preheat oven to 375&deg;F Butter a 9 by 13 inch baking pan.", "Make sure the spinach is thoroughly defrosted. Squeeze the spinach, handful at a time, to remove excess liquid. Put squeezed spinach into a large bowl.", "Heat 1 Tbsp olive oil in a pan. Add onion, salt, and herbs, and sauté for about 5 minutes, or until the onion softens. Add garlic and stir for another minute tops. Remove from heat. Add to spinach, and mix inches.", "Mix in the cumbled feta. Taste to correct seasonings, adding lots of black pepper (and some salt]. Add in the eggs and sour cream.", "Place a sheet of filo in the buttered pan, letting the pastry edges climb up the sides. Brush generously with butter, and add another sheet. Keep going until you have a pile of 8 buttered sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of buttered filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing butter in between. Butter the top, tuck in the edges, and bake uncovered for about 45 minutes or until golden and crispy (sometimes it's been closer to an hour]. Cut into squares and serve hot or warm." ]
[Name] Instant Pot Balsamic Pork Loin [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-02-28T22:15:00Z [Description] One large or two small-medium pork tenderloins (1 - 1 1/2 pounds each) work perfectly. You can also do one small-medium tenderloin but will have extra balsamic glaze leftover - you can keep it in a jar in the fridge for up to 2 weeks and reheat in the microwave or on the stove.&nbsp; In place of the dried herb blend you can substitute 1 teaspoon dried thyme + 1 teaspoon dried basil + 1/4 teaspoon dried rosemary. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 -2", "2", NA, "1", "2", "4", "1", "1/2", "1", "2", "4"] [RecipeIngredientParts] ["olive oil", "garlic powder", "soy sauce", "brown sugar", "water", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.8 [FatContent] 11.2 [SaturatedFatContent] 2.4 [CholesterolContent] 82.1 [SodiumContent] 1097.0 [CarbohydrateContent] 64.6 [FiberContent] 0.2 [SugarContent] 58.5 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder. Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside. Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze. Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.
[Name] Buffalo Chicken Mac'n'cheese [AuthorId] 302935 [AuthorName] Lauren4372 [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2020-02-28T22:15:00Z [Description] Make and share this Buffalo Chicken Mac'n'cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["7", NA, "1", "1", "2", "3", "2", "3/4", "2", "2", "2 1/2", "1", "8", "2/3", "1", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "kosher salt", "elbow macaroni", "onion", "celery", "chicken", "garlic cloves", "all-purpose flour", "dry mustard", "half-and-half", "sharp cheddar cheese", "monterey jack pepper cheese", "sour cream", "panko breadcrumbs", "blue cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1162.8 [FatContent] 72.4 [SaturatedFatContent] 44.4 [CholesterolContent] 207.9 [SodiumContent] 1787.6 [CarbohydrateContent] 80.8 [FiberContent] 4.0 [SugarContent] 6.0 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] 1 9 x 13 pan [RecipeInstructions] Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
[Name] ULTIMATE SLOW COOKER CHILI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-03-02T21:28:00Z [Description] This chili is packed with delicious flavors that blend so well together! It's a great comfort food that gives you a warm, cozy feeling inside! VIDEO https://www.youtube.com/watch?v=x2wJDO8tRDE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/AsqfHH3gTxyC7OiNEePc_Chili-23-1024x768.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "3", "1", "1", "1/2", "2", "2", "1 1/2", "1", "1", "1/2", "1/2", "1/2", "2", "2", "1/4", "5", "1", "1", "1", "2", "6", "1"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "red onions", "chili powder", "ground cumin", "brown sugar", "chipotle chile in adobo", "Worcestershire sauce", "dried oregano", "cayenne pepper", "red kidney beans", "black beans", "diced green chilies", "roma tomatoes", "garlic cloves", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.9 [FatContent] 17.2 [SaturatedFatContent] 5.9 [CholesterolContent] 59.9 [SodiumContent] 516.4 [CarbohydrateContent] 32.8 [FiberContent] 8.6 [SugarContent] 10.4 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] 16 cups [RecipeInstructions] In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes. Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours. Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter. Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
[Name] Air Fryer Salmon [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-03-02T21:28:00Z [Description] I usually just saute salmon, but decided to try it in my air fryer. It turned out really well, I think. The recipe is just a roadmap, feel free to experiment with other seasonings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/02/o87lAx7iQdmzz1Rfaw1e_20200228_125910.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["12", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salmon fillets", "salt", "fresh ground pepper", "lemon pepper", "garlic powder", "olive oil flavored cooking spray"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 7.4 [SaturatedFatContent] 1.4 [CholesterolContent] 77.4 [SodiumContent] 126.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 34.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Spray your fillet with the olive oil.", "Season with salt and pepper, and with your choice of seasoning a. I used lemon pepper and garlic powder, but any number of things would work. I actually intended to use smoked paprika, but couldn't find it. I used about 1/2 tsp of salt, I think, and lightly sprinkled on the rest.", "Spray air fryer basket with oil. Place fillet in it. Cook at 390 deg. F. for 12 minutes. It should reach 145 deg F, a little higher if you want it really well done.", "Note: I used a single fillet. If you use two fillets, your cooking time will be less, maybe 8 minutes. The size of fryer might also affect timing, mine is smaller." ]
[Name] Curry-Flavored Fried Chicken (A Low-Salt Diet) [AuthorId] 2002645673 [AuthorName] Dietician_rie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-03-02T21:29:00Z [Description] Make and share this Curry-Flavored Fried Chicken (A Low-Salt Diet) 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/2002645673/SCN61w3SCCJvj0lYQH96_C9D63666-5C00-43FE-9091-5B36DE4BC47D.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["600", "1", "1", "2", "1/2", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken", "soy sauce", "sake", "cheese", "curry powder", "garlic granules", "salt", "pepper", "ginger", "egg", "potato starch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.3 [FatContent] 25.6 [SaturatedFatContent] 8.0 [CholesterolContent] 163.5 [SodiumContent] 480.8 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] <U+2460>Place raw chicken, soy sauce ,sake ,grated cheese, curry powder, garlic granules, salt, pepper, ginger sauce and egg in a plastic bag. And rub it. <U+2461>Coat raw chicken with potato starch. <U+2462>Heat rice bran oil. And deep-fry chicken. and drain on paper towels. <U+2463>Put fried chicken on a plate.
[Name] Hushpuppy Skillet Cornbread With Whole Wheat Flour [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT15M [PrepTime] PT22M [TotalTime] PT37M [DatePublished] 2020-03-02T21:29:00Z [Description] Ahhh...hushpuppies! Little gems of sweet and onion-y cornbread batter deep-fried to perfection. Because I can't tolerate deep-fried foods any longer, yet never lost my taste for hushpuppies, I created this baked, healthier version with whole wheat flour, no refined sugar and Greek yogurt. My goal was to create a sweet, onion-y, moist bread with a slightly crispy crust. Between the dried onion, honey and baking in a preheated cast iron skillet, my family finds this hushpuppy cornbread quite tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/MYZjgylkTG5BA5IpeeXZ_HushPupppyCornbread.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "2", "1/2", "3/4", "1/2", "1/4", "1", "1", "1", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["water", "cornmeal", "white whole wheat flour", "baking powder", "baking soda", "kosher salt", "onion powder", "garlic powder", "egg", "milk", "honey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.4 [FatContent] 5.8 [SaturatedFatContent] 2.1 [CholesterolContent] 51.0 [SodiumContent] 427.8 [CarbohydrateContent] 29.1 [FiberContent] 2.1 [SugarContent] 9.6 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 8-10 Slices [RecipeInstructions] Preheat oven to 425º F. Place a cast iron skillet (I use a 10”] on a lower third oven rack to preheat. Place the dehydrated onion flakes and water in a small bowl to sit while you prepare the cornbread batter. I have tried this with fresh grated onion, but we found the results with the dehydrated/re-hydrated onion to be much better. In a medium bowl, whisk together the fine yellow cornmeal, whole wheat flour, baking powder, baking soda, salt and spices. In a large bowl, stir the Greek yogurt, egg and egg yolk until combined. Add the milk (I used plant-based] and honey; stirring after each addition. Pour the dry ingredients into the wet mixing until the flours have been incorporated; the batter may be lumpy. Next, Fold in the re-hydrated onion making sure the onion is evenly distributed. Let the batter sit 10 minutes. After the batter has rested, carefully remove the preheated skillet from the oven using an oven mitt or towel. Put in the tablespoon of butter and tablespoon of oil (I use avocado]. Tilt and swirl the bubbling fat until the butter is melted and the skillet is coated. Pour the cornbread batter into the hot skillet with caution. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine usually takes no more than 15 minutes. Your time may vary based on skillet size and oven. When the cornbread is done, immediately run a knife or spatula along the outer edge to loosen. The skillet will be very hot, please be careful! Invert the skillet onto a cooling rack or cookie sheet. We want to get the bread out of the skillet as soon as possible so steam build-up doesn’t soften the crust. The bread remains bottom-side up while cooling and for serving. NOTE: If the bread is not releasing, run a spatula around the outside of the bread as well as underneath prior to flipping. Let the hot bread rest uncovered for about 10-15 minutes before cutting. Enjoy! **The onion flavor increases over time, the slight crisp unfortunately does not last.
[Name] Crab Dip [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-03-02T21:29:00Z [Description] Make and share this Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1", "2", "1", "1/2", "1/2", "1", "8"] [RecipeIngredientParts] ["cream cheese", "sour cream", "mayonnaise", "Worcestershire sauce", "garlic powder", "onion powder", "parmesan cheese", "lump crabmeat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.6 [FatContent] 30.9 [SaturatedFatContent] 17.6 [CholesterolContent] 136.4 [SodiumContent] 648.0 [CarbohydrateContent] 5.3 [FiberContent] 0.1 [SugarContent] 3.3 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] blend all ingredients well except for the crab. fold in crab. bake at 350 for 20 minutes.
[Name] Brown Butter Skillet Chocolate Chip Cookie [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-03-02T21:31:00Z [Description] Make and share this Brown Butter Skillet Chocolate Chip Cookie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1/3", "1/3", "3/4", "1 1/2", "1", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "granulated sugar", "kosher salt", "vanilla extract", "egg", "baking soda", "all-purpose flour", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.3 [FatContent] 15.7 [SaturatedFatContent] 9.4 [CholesterolContent] 46.1 [SodiumContent] 272.7 [CarbohydrateContent] 42.8 [FiberContent] 1.7 [SugarContent] 28.8 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In 8\" cast iron skillet over medium high heat, melt 1/4 cup of butter, whisking constantly until butter is browned, 6-8 minutes. Remove skillet from burner, place on cool surface and add remaining 2 tablespoon of butter, whisk to melt. Add brown sugar and sugar and whisk to combine. Add salt and vanilla, whisk to combine well. At this point the mixture should have cooled down, touch sides of skillet to make sure it is not too hot. Otherwise, put skillet in refrigerator for about 5 minutes to cool down. Don't want to make scramble egg here, just cool down enough to avoid cooking the egg. Add egg into mixture and whisk well. Add baking soda and whisk to combine, they add flour and stir until combined and no streaks remain but do not over stir. Fold in 3/4 cup of chocolate chips. Sprinkle with remaining 1/4 cup of chocolate and flakly sea salt. Bake until outer edges are browned and slightly puffed. 20-25 minutes. Let cool about 5-10 minutes, slice and serve. Or pass out spoons and dig inches.
[Name] Maf&eacute; or Maafe &ndash; African Groundnut Stew [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-03-02T21:31:00Z [Description] Make and share this Maf&eacute; or Maafe &ndash; African Groundnut 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/53/99/07/Q0Ux4G4RueWmkHmCEp6e_EC_maafe.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Veal", "Meat", "Peanut Butter", "< 4 Hours"] [RecipeIngredientQuantities] ["700", "400", "4", "1", "8", "20 -25", "3", "500", "500", "1", "240", "1"] [RecipeIngredientParts] ["beef stew meat", "onion", "garlic cloves", "fresh ginger", "canned tomatoes", "eggplant", "crunchy peanut butter", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.1 [FatContent] 36.6 [SaturatedFatContent] 8.0 [CholesterolContent] 95.7 [SodiumContent] 719.4 [CarbohydrateContent] 19.8 [FiberContent] 7.0 [SugarContent] 7.9 [ProteinContent] 34.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pan sauté meat for about 10 minutes on 3 tablespoons of peanut oil until lightly browned on all sides. Stir constantly to keep from burning. Set aside.", "In the pressure cooker pot sauté onion on 1 tablespoon of oil for about 3 - 4 minutes. Stir in the garlic and ginger, sauté for 1 - 2 minutes.", "Add the meat to the pot, stir in the tomato concentrate and chopped tomatoes; bring to a boil. Reduce flame and simmer for 8 - 10 minutes to reduce the volume of the tomatoes.", "Add enough beef stock to loosen the dish to a stew like consistency.", "Stir in the eggplant, peanut butter and cayenne pepper.", "Cover and lock lid on pressure cooker. Bring to pressure and, when pressure is reached, turn the flame down to low. Continue cooking for 10 minutes. Turn off the flame and release the pressure naturally.", "Serve stew with rice or couscous.", "Easy variations: mafé becomes a full meal by adding vegetables like cabbage, yams, squash, okra, eggplant, potatoes, peppers or carrots. For vegetarian mafé eliminate the meat and use only vegetables." ]
[Name] Garlic Sausage [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-03-05T20:08:00Z [Description] Packed with flavor, this Garlic Sausage is a keeper! Absolutely delicious when grilled, it can also be used in other recipes... VIDEO https://www.youtube.com/watch?v=lIxwfJGNIU4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CZcQWXWQ1uG4YJ8ZL0fg_Garlic-Sausage-6_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["3 1/2", "10", "1/4", "2", "1/2", "1 1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["garlic cloves", "powdered milk", "sea salt", "red pepper flakes", "dried marjoram", "dry red wine", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.1 [FatContent] 49.1 [SaturatedFatContent] 17.4 [CholesterolContent] 193.0 [SodiumContent] 2519.6 [CarbohydrateContent] 5.1 [FiberContent] 0.4 [SugarContent] 2.3 [ProteinContent] 47.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place meat and grinder tools, including the bowl, in the fridge for 3 hours.", "Remove the tools and process meat through meat grinder with the larger grind plate. Add the remaining ingredients and combine very well. Cover and transfer to the fridge for 4 hours.", "Make a small patty and cook it in a pan to verify the seasonings are fine otherwise adjust the ingredients. Lightly oil the sausage stuffer and put casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages." ]
[Name] Turkey and Apple Stack [AuthorId] 778296 [AuthorName] Abe ray [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-03-05T20:09:00Z [Description] Make and share this Turkey and Apple Stack recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Apple", "Greens", "Fruit", "Vegetable", "Meat", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "3 -4", "1"] [RecipeIngredientParts] ["turkey", "cranberry sauce", "cranberry sauce", "cheddar cheese", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.5 [FatContent] 23.5 [SaturatedFatContent] 12.3 [CholesterolContent] 58.8 [SodiumContent] 677.9 [CarbohydrateContent] 43.6 [FiberContent] 13.7 [SugarContent] 26.4 [ProteinContent] 22.0 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] toast bread in a toaster oven. carefully take the hot bread out of the oven and place the slices on the cutting board. with the butter knife, spread the honey mustard on one side of each slice of bread. place the turkey on top of the mustard on one slice of toast. gently spread the cranberry sauce or relish on top of the turkey with the back of a spoon. put the second slice of bread, mustard side up, on top of the sauce or relish. on this slice, place the apple slices. cover the apple with the piece of lettuce. place the last slice of bread on top, mustard side down. cut the sandwich in half with the sharp knife.
[Name] Bailey's Irish Cream Brownies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2020-03-05T20:14:00Z [Description] I made this, but I didn't have brownie mix and made homemade brownies instead. See my recipe Supernatural Brownies for a delicious alternative to a box mix. Recipe courtesy of Spend with Pennies. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["18 1/3", "3/4", "1/3", "3", "3/4", "2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "Baileys Irish Cream", "powdered sugar", "heavy cream", "irish cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.2 [FatContent] 6.6 [SaturatedFatContent] 3.5 [CholesterolContent] 11.4 [SodiumContent] 41.1 [CarbohydrateContent] 21.6 [FiberContent] 0.2 [SugarContent] 17.4 [ProteinContent] 0.9 [RecipeServings] 40.0 [RecipeYield] 40 brownies [RecipeInstructions] Prepare brownies according to package directions or your favorite recipe directions. Cool completely. Beat butter on medium speed until fluffy. Add Bailey's Irish Cream and mix well. Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. Spread over brownies and refrigerate while making the Bailey's Ganache. Combine Bailey's Irish Cream and heavy cream in a sauce pan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring. Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set.
[Name] Crispy & Juicy Oven-Baked Chicken [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-03-05T20:15:00Z [Description] Moist, juicy, crispy and flavorful, this recipe is a keeper! By baking it, it makes this dish a healthier choice. VIDEO https://www.youtube.com/watch?v=U632_hw_5SE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/V7OB3QMKTP24g2GNnEal_Crispy-Oven-Baked-Chicken-3_Fotor_Fotor-2nd-1024x768.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1", "1", "1", "1", "1", "1/2", "1/3", "2", "1", "1/2", "1", "3", "8"] [RecipeIngredientParts] ["onion powder", "garlic powder", "dried basil leaves", "ground rosemary", "ground sage", "sea salt", "black pepper", "cayenne pepper", "eggs", "unbleached all-purpose flour", "baking powder", "mixed spice", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.7 [FatContent] 34.1 [SaturatedFatContent] 9.7 [CholesterolContent] 243.0 [SodiumContent] 1447.2 [CarbohydrateContent] 38.4 [FiberContent] 3.2 [SugarContent] 1.6 [ProteinContent] 46.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF. In a bowl, combine hot sauce and eggs; whisk very well. Place chicken pieces in a large bowl and pour sauce mixture over; coat well. In another bowl, combine flour, bread crumbs, baking powder and spice mix; whisk well. Transfer flour mixture to a re-sealable plastic bag. Add a couple pieces of chicken at a time, close the bag, and shake until well coated. Place floured chicken pieces on a lightly greased rack sitting on a baking sheet lined with foil. Using cooking spray or an oil diffuser, spray chicken pieces on both sides. Transfer to the preheated oven and bake for 50 minutes or until the internal temperature reaches 165ºF, rotating the baking sheet half way through cooking. When time is up, flip chicken pieces and bake for an extra 5 to 8 minutes or until skin is crispy. Remove from the heat and let sit for 5 minutes before serving.
[Name] DIY Vegan Worcestershire Sauce [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2020-03-05T20:15:00Z [Description] Recently I was in need of a vegan worcestershire sauce. I didn't have any on hand, so I made this recipe based on the ingredients of some commercially prepared vegan worcestershire sauces. I thought it tasted pretty good and worked well in my recipe, so I thought I would share. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/f2B0SrNuRNKKNlr1nLTz_VeganWorcestershire.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "2 1/2", "1", "1/2", "1/4", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["water", "apple cider vinegar", "soy sauce", "molasses", "maple syrup", "lime juice", "kosher salt", "onion powder", "garlic powder", "clove", "black pepper", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 66.5 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 48 Teaspoons [RecipeInstructions] ["Place all of the ingredients into a blender or jar with a tight-fitting lid. Process or shake until all of the ingredients are well combined. Note: If you use a blender the sauce may lighten in color and get very bubbly from the added air. The sauce will settle into a dark color and the bubbles will dissolve after a few minutes.", "Although you can use this immediately, I find the flavors meld best and spices dissolve a bit a few hours after it’s made.", "Shake before each use.", "Makes about 8 ounces or 48 teaspoons." ]
[Name] Supernatural Brownies from Scratch [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-03-05T20:15:00Z [Description] I thought I had brownie mix to make Bailey's Irish Cream Brownies, but I didn't so I whipped these up. Wow. This makes a great fudgy brownie and is worth the extra time. It really didn't take that much longer than a brownie mix and tastes so much better. Recipe courtesy of Once Upon a Chef with Jenn Segal and adapted from Chocolate by Nick Malgieri. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "8", "4", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "bittersweet chocolate", "eggs", "salt", "granulated sugar", "dark brown sugar", "vanilla extract", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.6 [FatContent] 16.2 [SaturatedFatContent] 10.0 [CholesterolContent] 71.7 [SodiumContent] 65.2 [CarbohydrateContent] 21.4 [FiberContent] 0.1 [SugarContent] 17.3 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 24 2 inch brownies [RecipeInstructions] Set the rack in the middle of the oven and preheat oven to 350. Line a 13x9x2 inch pan with parchment paper. Bring parchment up sides of pan so there is a slight overhang. Grease with butter. (I did not use parchment paper and just greased my pan with the butter wrappers]. Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not place the chocolate butter mixture into the microwave and heat for 20 seconds or so and whis kagain. You can also combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water and stir occasionally until melted. Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla and whisk until smooth. Be sure no lumps of brown sugar remain. Whisk in the chocolate butter mixture and then add the flour and whisk until the batter is uniform. Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day. To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2 inch squares.
[Name] Easy Indian Masala Chai [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-03-10T16:39:00Z [Description] This incredible homemade recipe is perfect to enjoy any time! Rich and flavorful, you can make it as strong as you like... VIDEO https://www.youtube.com/watch?v=9qnEdaWta94 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FtXddjh2TOa9z7bZQU2b_Indian-Masala-Chai-5_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cardamom", "whole cloves", "star anise", "cinnamon stick", "nutmeg", "black tea", "ginger", "water", "masala", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.6 [FatContent] 10.1 [SaturatedFatContent] 6.0 [CholesterolContent] 34.2 [SodiumContent] 133.2 [CarbohydrateContent] 17.2 [FiberContent] 2.3 [SugarContent] 0.5 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium heat, add water and bring to a boil. Add black tea, ginger and chai mix. Stir and boil for 3 minutes. Add milk and if desired, sweetness to it. Reduce heat to medium, stir and simmer for 2 minutes. Remove from heat and steep for 2 minutes. Strain mixture to a sieve over a cup pressing with the back of the spoon what left in the sieve. Makes 1 cup.
[Name] Easy Indian Masala Chai [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-03-10T16:39:00Z [Description] This incredible homemade recipe is perfect to enjoy any time! Rich and flavorful, you can make it as strong as you like... VIDEO https://www.youtube.com/watch?v=9qnEdaWta94 [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cardamom", "whole cloves", "star anise", "cinnamon stick", "nutmeg", "black tea", "ginger", "water", "masala", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.6 [FatContent] 10.1 [SaturatedFatContent] 6.0 [CholesterolContent] 34.2 [SodiumContent] 133.2 [CarbohydrateContent] 17.2 [FiberContent] 2.3 [SugarContent] 0.5 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium heat, add water and bring to a boil. Add black tea, ginger and chai mix. Stir and boil for 3 minutes. Add milk and if desired, sweetness to it. Reduce heat to medium, stir and simmer for 2 minutes. Remove from heat and steep for 2 minutes. Strain mixture to a sieve over a cup pressing with the back of the spoon what left in the sieve. Makes 1 cup.
[Name] Southern Crawfish Cakes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-03-10T16:50:00Z [Description] Make and share this Southern Crawfish Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "2", "1", "1", "1", "1/4", "1", "3", "4"] [RecipeIngredientParts] ["crawfish tail", "mayonnaise", "green onion", "garlic cloves", "lemon juice", "Worcestershire sauce", "egg", "fresh parsley sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.5 [FatContent] 13.7 [SaturatedFatContent] 2.1 [CholesterolContent] 167.8 [SodiumContent] 305.0 [CarbohydrateContent] 19.8 [FiberContent] 1.2 [SugarContent] 2.4 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs. Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels. Garnish with parsley and serve.
[Name] Country French Skillet Chicken [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-03-10T16:52:00Z [Description] This is a quick and easy recipe that packs a punch, flavor-wise. Simple for a weeknight dinner or good enough for company! I don't remember where I got this recipe, but it was likely in a magazine. I serve it with pasta. A favorite at my house! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/17/90AzCweBQ8yba7OuAODj_French Country Skillet Chicken.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539917/sZmg1AWKTfOjnwQ9XXcw_Country French Skillet Chicken.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["chicken breast halves", "seasoning salt", "garlic powder", "butter", "water", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 316.7 [FatContent] 24.4 [SaturatedFatContent] 12.8 [CholesterolContent] 92.2 [SodiumContent] 839.2 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken breasts with seasoning salt and garlic powder. Melt butter and add chicken. Brown chicken till golden, about 3-4 minutes per side.", "While chicken is searing, mix water and soup mix in a bowl. When chicken is browned, add soup mixture to skillet, bring to boil, reduce heat, cover and simmer for 7-10 minutes depending on thickness of chicken, (until chicken is no longer pink.].", "Transfer chicken to a plate, add sour cream to sauce in skillet, (I use the full 1 cup], and return chicken to skillet and warm through." ]
[Name] Easiest-Ever French Onion Chicken [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-03-10T16:52:00Z [Description] This is an oft requested recipe by my husband, and I'm always glad when he does! I usually have the ingredients on hand to make this, but it is also delicious if I have to sub different cheeses. I got this recipe from a favorite website called Creme de la Crumb, and the host of the site, Tiffany, has a lot of great recipes to offer. If you like French Onion I'm sure you will not be disappointed in this recipe! (You will salt and pepper this, to your taste, but this site does not allow such simple and useful information in the ingredients list.) I serve this with buttered pasta and salad or asparagus, or with just a salad and crusty bread. YUM [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1", "3", "4", "1", "1", "2", "4", "4", "3/4"] [RecipeIngredientParts] ["yellow onions", "butter", "beef broth", "beef broth", "boneless skinless chicken breasts", "flour", "provolone cheese", "swiss cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.6 [FatContent] 36.0 [SaturatedFatContent] 19.7 [CholesterolContent] 160.0 [SodiumContent] 1066.0 [CarbohydrateContent] 11.0 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 48.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees (OR broil on low.] In a large oven-safe skillet over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15-20 minutes longer until nicely browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste] and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken] until browned on both sides. (Chicken may not be fully cooked through yet, that is okay]. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken. Top chicken with one slice of provolone each, then one slice of Swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted. Spoon some of the onions and gravy over the top of the chicken, garnish with fresh thyme thyme or parsley and cracked black pepper, and serve. NOTE: If you do not have an oven safe skillet, you can place all the ingredients into a baking dish for the oven cooking part of this recipe.].
[Name] Fool-Proof Sloppy Joes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-03-10T16:54:00Z [Description] This is pretty tasty. I left out the brown sugar and used a ketchup made with honey instead of sugar or anything added. It was plenty sweet for my taste, but I don't really like my food sweet. Recipe courtesy of www.culinaryhill.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "1/2", "1", "1", "1", "1", NA, NA, "8"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "ketchup", "brown sugar", "dried mustard", "white vinegar", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.6 [FatContent] 10.6 [SaturatedFatContent] 3.8 [CholesterolContent] 38.6 [SodiumContent] 582.2 [CarbohydrateContent] 30.1 [FiberContent] 1.6 [SugarContent] 9.8 [ProteinContent] 15.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.", "Meanwhile, in a small bowl, whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.", "Pour sauce ingredients over drained beef and stir until evenly coated. Simmer uncovered 20 minutes, stirring occasionally. Cover if you prefer a sloppier Sloppy Joe. Serve in buns." ]
[Name] Chorizo Egg Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-03-10T16:55:00Z [Description] I made this with almond milk instead of half and half, and it did not disappoint. The smell is enough to make you hungry when you're not. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "1", "3/4", "2", "5", "1 1/2", "4", "2", "1", "1", "3", NA, NA] [RecipeIngredientParts] ["chorizo sausage", "frozen cubed hash brown potatoes", "onion", "garlic cloves", "eggs", "half-and-half", "green chilies", "chili powder", "monterey jack cheese", "monterey jack pepper cheese", "fresh cilantro", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.0 [FatContent] 31.6 [SaturatedFatContent] 14.6 [CholesterolContent] 168.3 [SodiumContent] 767.0 [CarbohydrateContent] 17.2 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes. Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate]. Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
[Name] Easiest-Ever Beefaroni [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-03-10T16:55:00Z [Description] Make and share this Easiest-Ever Beefaroni recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "8", "8", "2", "1/8", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "bacon bits", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.0 [FatContent] 10.7 [SaturatedFatContent] 6.0 [CholesterolContent] 35.5 [SodiumContent] 341.0 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix everything together. Bake at convect 325 for 25 minutes uncovered. Eat.
[Name] Easy Lemon Piccata [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2020-03-10T16:55:00Z [Description] Make and share this Easy Lemon Piccata 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/53/99/23/y3xSUIjQRihuhqCmaDyA_piccata.jpg" [RecipeCategory] European [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "2", "1", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["spaghetti", "light olive oil", "garlic cloves", "shallot", "vegetable broth", "salted cashews", "water", "capers", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.6 [FatContent] 19.9 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 375.2 [CarbohydrateContent] 94.5 [FiberContent] 4.6 [SugarContent] 4.3 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a high speed blender, blend 1/2 cup water with 1/2 cup roasted salted cashews until smooth (2 x batter button on Blendtec] and set asside. Warm 3 tablespoons olive oil in a large skillet over medium high heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in vegetable broth and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in cashew cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with pasta and chicken, garnished with parsley, if desired.
[Name] Easiest-Ever Beef and Potato Stew [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2020-03-10T16:55:00Z [Description] Make and share this Easiest-Ever Beef and Potato 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/53/99/24/ELHB53cWTeuu9nTK4b7L_IMG_0709.JPG" [RecipeCategory] Stew [Keywords] ["Potato", "Vegetable", "Meat", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2 1/2", "1", "2", "4", NA, NA, "2"] [RecipeIngredientParts] ["water", "tomato paste", "tapioca", "dried thyme", "yukon gold potatoes", "beef stew meat", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.8 [FatContent] 9.3 [SaturatedFatContent] 3.7 [CholesterolContent] 116.1 [SodiumContent] 703.0 [CarbohydrateContent] 30.0 [FiberContent] 3.6 [SugarContent] 4.8 [ProteinContent] 44.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Whisk soup, water, tomato paste, tapioca, and thyme together in slow cooker; stir in potatoes. Season beef with salt and pepper and stir into slow cooker. Cover and cook until beef is tender, 6-8 hours on low. Using large spoon, skim excess fat from surface of stew. Stir in peas and let it sit until heated through, about 5 minutes. Adjust stew consistency with extra hot broth as needed. Season with salt and pepper to taste and serve.
[Name] Bryants Taco Tator Tot Cassrole [AuthorId] 2002652286 [AuthorName] bryant.emerson [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2020-03-10T16:55:00Z [Description] A different twist to a family favorite. I am using ground turkey in this recipe, however regular ground beef can always be used as well. I have made this many times before and it always goes over very well. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["ground turkey", "onion", "whole kernel corn", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.7 [FatContent] 17.9 [SaturatedFatContent] 5.0 [CholesterolContent] 78.3 [SodiumContent] 1727.0 [CarbohydrateContent] 41.4 [FiberContent] 7.2 [SugarContent] 5.6 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Brown ground turkey (or ground beef if desired]. Drain if needed, add taco seasoning and water, simmer for 5 minutes of medium heat. In medium bowl add one can cream of chicken soup, meat, and can of corn not drained. Mix this mixture and place into sprayed 9x13 pan. Place Tator tots in single layer on top of mixture. spread the salsa con queso on top of everything. (Most of the time I will cook the tots for 50 minutes and add the queso for the last 10 minutes]. cook in preheated oven for one hour to one hour and 15 minutes.
[Name] Roasted Rainbow Carrots [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-03-10T16:56:00Z [Description] Amazingly delectable, this recipe is a great choice to pair along with many proteins plus it will definitely bright up your table! VIDEO https://www.youtube.com/watch?v=lA8aGn0OeAg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/UGPBfqdaTSecu94YoNJM_Rainbow-Carrots_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "lemon juice", "thyme", "maple syrup", "sea salt", "black pepper", "carrots", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.9 [FatContent] 6.9 [SaturatedFatContent] 2.4 [CholesterolContent] 7.6 [SodiumContent] 481.5 [CarbohydrateContent] 30.2 [FiberContent] 7.8 [SugarContent] 16.1 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF and line a baking dish with foil; set aside. In a small bowl, combine olive oil, butter lemon juice, thyme, maple syrup, sea salt and black pepper. Stir the ingredients well. Place carrots in a single layer in the prepared baking sheet and pour over the marinade; toss until well coated. Transfer to preheated oven and roast carrots for about 25-30 minutes, flipping them half way. Transfer to a serving plate and sprinkle parsley over.
[Name] Game Day Buffalo Chicken Dip [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-03-13T20:42:00Z [Description] Found from Cook&rsquo;s Country. I subbed leftover turkey and it was still great. Don&rsquo;t leave out the Worcestershire. &nbsp;It adds depth. &nbsp;&nbsp; [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "4", "2", "4", "2", NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "chicken", "blue cheese", "Worcestershire sauce", "sharp cheddar cheese", "scallions", "tortilla chips", "celery rib"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.0 [FatContent] 52.1 [SaturatedFatContent] 20.1 [CholesterolContent] 163.4 [SodiumContent] 1175.6 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 2.6 [ProteinContent] 29.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to middle position and heat oven to 350 degrees. Combine cream cheese and hot sauce in medium bowl and microwave until cream cheese is very soft, about 2 minutes, whisking halfway through microwaving. Whisk until smooth and no lumps of cream cheese remain. Stir in chicken, dressing, blue cheese, and Worcestershire until combined (visible bits of blue cheese are OK].", "Transfer dip to shallow 3-quart baking dish and bake for 10 minutes. Remove dish from oven, stir dip, and sprinkle dip with cheddar. Return dish to oven and continue to bake until cheddar is melted and dip is bubbling around edges, about 10 minutes longer. Sprinkle with scallions. Serve with chips, carrots, and celery." ]
[Name] Braised Corned Beef Brisket [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT6H30M [PrepTime] PT15M [TotalTime] PT6H45M [DatePublished] 2020-03-13T20:43:00Z [Description] I found this recipe on another website several years ago, and decided to give it a try. The author of this recipe said you would never go back to boiling or slow cooking corned beef brisket after doing it this way, and she was right! I never have. Some people will say that braising requires a lot of liquid, but that is not true. The definition of braising is searing the meat, then cooking in a closed container. This recipe uses ONLY 2 tablespoons of water. It comes out so tender and delicious, with a nice caramelized outside, that you may never go back! Every year for St. Patty's Day since coming across this recipe, I serve this with a choice of bread or rolls, (Pretzel rolls are a favorite), a variety of mustards and cheeses, and pickled red cabbage. We like it so much we have it a few times during the year, too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/29/tSHHjIuyT8WVG2VmFkzk_braised corned beef brisket.jpg" [RecipeCategory] St. Patrick's Day [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "2"] [RecipeIngredientParts] ["corned beef brisket", "onion", "garlic cloves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.0 [FatContent] 44.4 [SaturatedFatContent] 14.6 [CholesterolContent] 222.1 [SodiumContent] 2571.2 [CarbohydrateContent] 2.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 41.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 275 degrees F (135 degrees C].", "Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.", "Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. (Yes, only 2 tablespoons!] Cover pan very tightly with double aluminum foil.", "Roast in the preheated oven until meat is tender, about 6 hours." ]
[Name] Balsamic Vinegar Peanut Butter Sandwhich [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-03-13T20:44:00Z [Description] I just thought to put the two together since Balsamic has a somewhat of a fruity flavor to it and I wasn't down for no jelly. So I tried it. Now it's my new favorite thing. Makes for a grown up peanut butter sandwich. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Peanut Butter", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2"] [RecipeIngredientParts] "honey" [AggregatedRating] nan [ReviewCount] nan [Calories] 256.5 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 308.2 [CarbohydrateContent] 56.5 [FiberContent] 1.5 [SugarContent] 28.6 [ProteinContent] 4.7 [RecipeServings] 1.0 [RecipeYield] 1 Cup [RecipeInstructions] Just mix together the vinegar and peanut butter. You should adjust vinegar to your own flavor profile with either more or less depending on your preference of vinegar strength. Spread on bread and enjoy! Optional: Just drip vinegar all over peanut butter until desired amount achieved. Close sandwich bread together.
[Name] Crunchy Peanut Butter Surprise [AuthorId] 2002652913 [AuthorName] Dakota R. [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2020-03-13T20:44:00Z [Description] Make and share this Crunchy Peanut Butter Surprise recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "4", "4"] [RecipeIngredientParts] ["salted butter", "crunchy peanut butter", "honey", "whole wheat tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.6 [FatContent] 10.8 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 530.0 [CarbohydrateContent] 41.3 [FiberContent] 0.4 [SugarContent] 14.4 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter, add to large bowl.", "Mix in honey and peanut butter.", "Crumble in wheat thins, leaving them coarse, and not too thin.", "Toss ingredients with a spatula and well mixed.", "Add yogurt and jam to the mixture, giving only a couple stirs.", "Spread mixture out evenly over four tortillas, covering about 3/4s of each.", "Roll the tortillas up, making sure to roll the un-coated part last. (Helps to keep filling from squeezing out].", "Enjoy your simple, healthy, and alternative snack at home, school, work, or on the go! For a less healthy option, substitute the yogurt for marshmallow paste." ]
[Name] Bacon Pancakes With Walnut Butter &amp; Maple Jelly [AuthorId] 2000976614 [AuthorName] nicksosa456 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-03-13T20:44:00Z [Description] Bacon Pancakes recipe straight from the Adventure Time Cookbook! Whether you make the butter and jelly is entirely up to you, I just wanted to copy this great recipe down for easier use here, and to share with others. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3", "1 1/2", "1", "1/4", "4", "2", "1/2", "1/3", "1", "1 1/2", "1", "1", "1", "3/4", "3", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "eggs", "buttermilk", "butter", "smoked bacon", "walnuts", "walnut oil", "canola oil", "honey", "butter", "salt", "maple syrup", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.6 [FatContent] 19.7 [SaturatedFatContent] 7.4 [CholesterolContent] 86.0 [SodiumContent] 564.8 [CarbohydrateContent] 46.8 [FiberContent] 1.1 [SugarContent] 26.1 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 14 Pancakes [RecipeInstructions] ["For the Pancakes:", "Combine dry ingredients (flour, sugar, baking powder, baking soda, salt] in a large mixing bowl.", "In a separate bowl, whisk together wet ingredients (eggs, buttermilk, melted butter], then slowly add the dry ingredients until mixed thoroughly.", "Heat griddle or nonstick pan over medium heat, coating pan with nonstick spray. Place large serving spoonful of batter on pan. Cook until bottom side is nicely browned, then sprinkle the crisped bacon generously onto the pancake and flip to cook the other side. Serve immediately, dressing pancakes with your choice of butter and/or syrup.", "For the Walnut Butter:", "Preheat oven to 350°F and place walnuts on baking sheet in a single lay. Toast in oven for 12 to 15 minutes.", "Once the walnuts have cooled, place them in a food processor and process until they have reached the consistency of a paste.", "Slowly add the rest of the ingredients until mixed thoroughly. You may need to scrape the sides of the food processor throughout the process in order to make sure the walnut butter is combined well.", "For the Maple Jelly:", "Combine all ingredients in a blender or food processor and blend at high speed until thoroughly combined. Place in a container, cover, and chill for at least two hours before using. This will allow the jelly to firm up a bit." ]
[Name] Slow Cooker Pepper Beef [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2020-03-13T20:45:00Z [Description] Bold in flavor, this Chinese dish is sure to please everyone. With great ingredients, this is an amazing recipe to serve... VIDEO https://www.youtube.com/watch?v=OLi0Al3Vqgg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/oE63aRvjSjCtxochdLfv_Slow-Cooker-Pepper-Beef-3_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "2", "3", "2", "4", "1", "1", "2", "1", "1", "1/2", "2", "1", "3", "3", "1/2"] [RecipeIngredientParts] ["canola oil", "beef tenderloin steaks", "sea salt", "black pepper", "bell peppers", "tomatoes", "garlic cloves", "ginger", "brown sugar", "hoisin sauce", "Worcestershire sauce", "low sodium soy sauce", "low sodium beef broth", "cornstarch", "cooked rice", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.9 [FatContent] 25.0 [SaturatedFatContent] 8.8 [CholesterolContent] 96.5 [SodiumContent] 657.1 [CarbohydrateContent] 46.1 [FiberContent] 3.9 [SugarContent] 9.9 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet over medium heat, add oil. When hot, place beef cubes and sear until just brown, season with salt and freshly ground black pepper. Transfer beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.", "Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture. Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds." ]
[Name] Classic American Goulash [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-03-13T21:08:00Z [Description] American goulash (AKA slumgullion) is nothing like Hungarian goulash, it is a totally different recipe. A budget recipe, hard to mess up and open to many variations. If desired, leave out the meat and make it vegetarian or even vegan. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1", "1", "3", "2", "2", "2", "2", "1", "28", "1", "3"] [RecipeIngredientParts] ["elbow macaroni", "olive oil", "bell pepper", "minced garlic cloves", "soy sauce", "salt", "black pepper", "crushed tomatoes", "diced tomatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.0 [FatContent] 24.6 [SaturatedFatContent] 10.2 [CholesterolContent] 36.2 [SodiumContent] 1840.9 [CarbohydrateContent] 78.3 [FiberContent] 6.8 [SugarContent] 5.6 [ProteinContent] 25.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the elbow macaroni pasta (or other small pasta] in salted water until tender. Drain. In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat. Add the bell pepper and cook until just tender. Add the garlic and cook one more minute. Add the ground meat and cook until browned. Drain off any fat. Add the soy sauce (or use Worcestershire sauce], dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.] Stir to combine. Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also. Add the drained pasta and mix well. You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side. This dish is often better the next day. Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash. You could also add taco seasoning mix and give it a Mexican twist.
[Name] Ultra Vegan Carrot Cake [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-03-13T21:08:00Z [Description] Make and share this Ultra Vegan Carrot 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/53/99/35/xEyawEvTSei9gvv0vTrw_carrotCake.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1 1/4", "1/2", "2", "1/2", "2", "1/2", "3/4", "1", "1", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["carrots", "flour", "sugar", "salt", "baking powder", "baking soda", "cinnamon", "canola oil", "raisins", "walnuts", "tofutti better-than-cream-cheese", "vegan margarine", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.8 [FatContent] 20.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 234.7 [CarbohydrateContent] 72.3 [FiberContent] 2.8 [SugarContent] 50.3 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Do not use a hand mixer for this recipe, use a ladle or spoon. Mix all the dry Ingredients together. Then mix in the Carrots and the Oil to the dry ingredients. Add the Orange Juice and mix it all together. Fold in the nuts and raisins. Grease pan with cooking spray or oil. Put the batter into cake pan. Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center. Let cool completely. Beat cream cheese and margarine together. Beat in powdered sugar and vanilla together with hand mixer. Pipe into a plastic ziplock bag and close bag. When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured. Or you can always just frost it regular.
[Name] Super Simple Chicken Marsala [AuthorId] 975369 [AuthorName] ovendiva [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-03-13T21:08:00Z [Description] From David Lebovitz, judged fav Chik Marsala recipe over Olive Garden and Carabas. Very easy to make [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1/2", "10", "3", "4", "2", "1/3", "1/3", "1", "2/3", "1 1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "mushrooms", "olive oil", "unsalted butter", "garlic cloves", "flour", "cornstarch", "marsala wine", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.3 [FatContent] 25.3 [SaturatedFatContent] 9.5 [CholesterolContent] 106.7 [SodiumContent] 764.1 [CarbohydrateContent] 18.1 [FiberContent] 1.2 [SugarContent] 3.6 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut Chicken breasts in half, crosswise. Flatten between plastic wrap or freezer bag, to .5 inch thick. Sesaon with salt and pepper, set aside. In wide skillet, melt 1 tablespoons butter with 1 tablespoons olive oil over high heat until butter sizzles. Add mushrooms, season with more salt and pepper and cook, sitrrig occasionally, until mushrooms are seared and cooked through (6-8 minutes]. Add garlic during last minute o cooking. Scrape mushrooms/garlic onto a plate, getting all garlic bits out o pan. Dredge chicken in flour, shaking off excess. Heat 1 tablespoons butter and 1 tablespoons olive oil. Add chicken pieces in a single layer, do not crowd them. Cook in 2 batches if necessary. Sautee, turning over midway through cooking, until they are browned on each side. Remove to a separate plate. While chicken is cooking, stir corn starch into stock until it's completely dissolved, then mix with the Marsala. Into the empty pan, pour about 1/3 of marsala mixture, scraping bottom to get up the browned bits. Add rest of Marsala mixture, chicken and mushrooms. Cook in the sauce over medium heat, turning chicken over occasionally to baste in the sauce, until the chicken is cooked and sauce is thickened, about 5-6 minutes. Remove from heat and stir in another tabs o butter, balsamic vinegar and chopped parsley. Taste for seasoning, add more salt I necessary. Serve warm over wide noodles over pasta or mashed potatoes.