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[Name] Dhan Bahadur's Puri Bhaji [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-03-13T21:09:00Z [Description] A delicious recipe taught on 24th February, 2020 by a person who cooked part time at my home during my pregnancy days. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Indian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14", "15", "16"] [RecipeIngredientParts] ["potato", "garlic cloves", "tomatoes", "cumin seeds", "asafoetida powder", "kasuri methi", "coriander powder", "red chili powder", "salt", "turmeric powder", "water", "whole wheat flour", "salt", "dried fenugreek leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.1 [CarbohydrateContent] 26.8 [FiberContent] 4.6 [SugarContent] 5.7 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Knead all the ingredients for puri (whole wheat flour, dry fenugreek leaves, salt and carom seeds if wanted] as required and keep aside for a few minutes. Roll out the puris to about 4 inch diameter and fry in hot oil in a wok. 2. Boil or chop two potatoes and keep aside. 3.Chop one and a half to two tomatoes and keep aside. 4. Heat oil in a pressure cooker. 5. Add cumin seeds, asafetida powder and kasoori methi (dry fenugreek leaves]. 6.Fold in the boiled or chopped potatoes and chopped tomatoes. 7. Add the dry masala powders followed by salt and turmeric powder. 8. Stir in water as required. 9. Allow to pressure cook for upto 2 whistles. 10. Serve hot with deep fried puris. 11. Enjoy!
[Name] Chipotle Pecan Candied Popcorn [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-03-17T14:52:00Z [Description] Make and share this Chipotle Pecan Candied Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Free Of...", "Spicy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "12", "1", "1", "4", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["pecans", "dark brown sugar", "unsalted butter", "honey", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.3 [FatContent] 32.3 [SaturatedFatContent] 9.1 [CholesterolContent] 30.5 [SodiumContent] 690.8 [CarbohydrateContent] 94.2 [FiberContent] 6.4 [SugarContent] 72.1 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup. Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat. Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.
[Name] The Richest Vanilla Pudding [AuthorId] 2002652677 [AuthorName] Antony W. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-03-17T14:52:00Z [Description] Make and share this The Richest Vanilla Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/3", "2 1/2", "1/3", "3", "1", "1"] [RecipeIngredientParts] ["cornstarch", "milk", "salt", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.4 [FatContent] 11.5 [SaturatedFatContent] 6.4 [CholesterolContent] 153.5 [SodiumContent] 300.5 [CarbohydrateContent] 42.4 [FiberContent] 0.1 [SugarContent] 25.1 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 4 cups of pudding [RecipeInstructions] Heat up a double boiler and put the sugar, cornstarch, milk, and salt inches. Stir until all the ingredients dissolve into the milk. Pour half of this mixture into a separate bowl with the egg yolks. Mix the egg yolks and the mixture, then pour back into the double boiler and mix. Stir this new mixture until it is mixed thoroughly and add the butter and vanilla extract. Mix this until the butter and vanilla extract dissolve. Cook this mixture in the double boiler for 15 minutes or until the pudding is thick. Put in the fridge for an hour and enjoy!
[Name] Herbes De Provence with Lavender Flowers [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-03-17T14:52:00Z [Description] This is a lovely blend of seven different herbs including lavender flowers making your dish delicious and earthy. VIDEO https://www.youtube.com/watch?v=3k74Nxy322U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3tvdT1dRXSHh0233bZlw_Herbes-de-Provence-9_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["savory", "dried marjoram", "dried thyme leaves", "dried basil leaves", "dried sage", "dried rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 1.7 [FiberContent] 1.1 [SugarContent] 0.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 6 tbsp. [RecipeInstructions] Mix all the ingredients together and store in an airtight container. Makes 6 1/2 tablespoons.
[Name] Slow-Cooker Corned Beef and Cabbage [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2020-03-17T14:53:00Z [Description] I have never made this, but it was so simple to put together, and I loved that I could throw it all in and forget it. Very tasty. I used twice the # of carrots it called for and didn't peel and left in chunks like I would a stew (they were organic). I also used only a 3 lb roast and did extra potatoes and cabbage and cut the onion in quarters. Recipe courtesy of allrecipes.com and Lusyrsgirl. Serving size is estimated. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups"] [RecipeIngredientQuantities] ["4", "10", "1", "4", "6", "12"] [RecipeIngredientParts] ["carrots", "baby red potatoes", "onion", "water", "beer", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 127.9 [CarbohydrateContent] 54.1 [FiberContent] 17.8 [SugarContent] 21.1 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the carrots, potatoes, and onion into the bottom of a slow cooker. Pour in the water, and place the brisket on top of the vegetables. Pour beer over the brisket. Sprinkle spices from the spice packet, and cover. Set cooker on high. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
[Name] Easy Company Beef [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2020-03-17T14:54:00Z [Description] Make and share this Easy Company Beef 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/53/99/46/UxpTdhdpT62h55AmBvhZ_IMG_0727.JPG" [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["beef stew meat", "mushrooms", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.5 [FatContent] 10.0 [SaturatedFatContent] 3.9 [CholesterolContent] 108.9 [SodiumContent] 917.8 [CarbohydrateContent] 8.3 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 39.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except noodles in slow cooker. Cover; cook on LOW 6-8 hours. Serve over noodles, rice, or mashed potatoes.
[Name] Lizzy's Make-Ahead Egg Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-03-17T14:56:00Z [Description] Make and share this Lizzy's Make-Ahead Egg 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/53/99/47/KKHEWwMrSJGlJHkoD60I_IMG_0732.JPG" [RecipeCategory] Breakfast [Keywords] ["Ham", "Pork", "Meat", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1", "3", NA, NA, "12", "2"] [RecipeIngredientParts] ["eggs", "ham", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.6 [FatContent] 20.5 [SaturatedFatContent] 10.3 [CholesterolContent] 326.9 [SodiumContent] 586.6 [CarbohydrateContent] 5.3 [FiberContent] 0.0 [SugarContent] 5.0 [ProteinContent] 23.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat eggs. Stir in ham, milk, salt and pepper to taste. Grease a 13 x 9 inch baking pan. Place one layer of waffles in the bottom of the pan, cut to fit bottom of pan. Pour half of the mixture on the waffles. Sprinkle with half of the cheese. Layer again with waffles, egg mixture and cheese. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 1 hour or until eggs are set.
[Name] Chicken-Rice Skillet [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-03-17T14:56:00Z [Description] Make and share this Chicken-Rice Skillet 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/53/99/48/04AIP32kRLCcg4RkN0WZ_IMG_0733.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/2", "1", "2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "onion", "chicken bouillon cubes", "boiling water", "rice", "lemon zest", "dried marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.8 [FatContent] 7.2 [SaturatedFatContent] 1.2 [CholesterolContent] 50.5 [SodiumContent] 657.9 [CarbohydrateContent] 34.4 [FiberContent] 3.0 [SugarContent] 3.4 [ProteinContent] 21.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large skillet over medium heat.", "Season chicken with salt and pepper.", "Cook chicken in oil until golden on all sides.", "Add onion and saute for 5 minutes, or until golden.", "Add bouillon, water and rice.", "Reduce heat to low.", "Cover and cook, stirring occasionally, for 25 minutes, or until rice is tender.", "Sprinkle lemon zest and marjoram over chicken mixture.", "Add peas; cover and cook over low heat for 10 minutes, or until peas are tender; taste and adjust seasoning with salt and pepper." ]
[Name] Copycat Yoohoo Recipe [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-03-17T14:58:00Z [Description] Make and share this Copycat Yoohoo Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "3", "1"] [RecipeIngredientParts] ["non-fat powdered milk", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.7 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 6.0 [SodiumContent] 223.8 [CarbohydrateContent] 27.0 [FiberContent] 0.5 [SugarContent] 25.6 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] 1 Quart [RecipeInstructions] Whisk or blend all the ingredients together. Chill. Can add other flavorings like Banana extract, Mint Extract or Malted Milk Powder.
[Name] Basic Classic Waffles [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-03-17T14:58:00Z [Description] Make and share this Basic Classic Waffles 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/53/99/50/aiuhyGZSw2TM8rgDcYQT_7E72AA91-A4BC-470F-BD30-4613EA66041A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1175377/Vr2kyfx2To6rxBE7xCxQ_D56743F5-545D-4489-AB47-D0624C782EC4.jpeg"] [RecipeCategory] Breakfast [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "8", "2", "4", "4", "3", "2/3", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "granulated sugar", "eggs", "milk", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 649.7 [FatContent] 28.9 [SaturatedFatContent] 16.9 [CholesterolContent] 195.3 [SodiumContent] 1548.4 [CarbohydrateContent] 79.6 [FiberContent] 2.3 [SugarContent] 8.9 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 12 Waffles [RecipeInstructions] Preheat the waffle maker. In a large bowl combine the flour, salt, baking powder and sugar. Stir with a fork and set aside. In a separate bowl, beat the eggs, then stir in the remaining ingredients. Pour the wet mixture into the flour mixture and beat until blended. Ladle the batter into the preheated waffle maker and cook until golden and crisp.
[Name] Quick & Easy Peanut Chicken [AuthorId] 119322 [AuthorName] Ubalstecha [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-03-17T14:58:00Z [Description] A delicious, quick meal inspired by a similar recipe from the Sheila Lukin's All Around the World Cookbook. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/119322/KZLV7ByeTIKNsuM679r1_Peanut%20Chicken.jpg" [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["450", "1/3", "2/3", "1/3", "1/3", "1/4", "2", "1", "2", NA, "3", "2", "200"] [RecipeIngredientParts] ["farfalle pasta", "peanut butter", "honey", "soy sauce", "rice vinegar", "garlic cloves", "gingerroot", "chicken breasts", "green onions", "sesame seeds", "snow peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1081.5 [FatContent] 48.4 [SaturatedFatContent] 9.4 [CholesterolContent] 46.4 [SodiumContent] 1592.7 [CarbohydrateContent] 121.8 [FiberContent] 7.8 [SugarContent] 32.6 [ProteinContent] 44.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Boil a large pot of water. When boiling, add the farfalle past and boil until al dente. 2. While the pasta cooks, mix the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic and ginger in a bowl. Whisk until well combined. Set aside. 3. Cut the chicken into small pieces. Fry until cooked in a sir fry pan or large fry pan. 4. Prepare the snow peas by destringing them. Add them to the chicken and fry for a minute or two. 5. Drain the pasta and add it to the chicken and snow pea mixture. 6. Add the sauce and stir so that the sauce is well distributed. 7. Serve with your choice of garnish.
[Name] Healthy Green Smoothie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-03-17T14:58:00Z [Description] Healthy and refreshingly delicious, this is a tasty breakfast drink to start off your day! It will energize your body... VIDEO https://www.youtube.com/watch?v=XQup5VM8TuQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/O8aGahF0TReCyoXxJecK_Green-Smoothie-2_Fotor-1024x768.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "St. Patrick's Day", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1 1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["flax seed", "banana", "mango", "kiwi fruits", "dried basil leaves", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.7 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 28.7 [FiberContent] 4.0 [SugarContent] 20.9 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In the jar of a blender, add banana, mango, kiwifruits, almond milk, orange juice, dried basil leaves, ground flax seed and agave nectar. Process until well blended. Pour it in glasses and garnish with ¼ teaspoons chopped pistachios per glass. Serve immediately.
[Name] Easy Lima Bean Soup With Bacon [AuthorId] 2002397005 [AuthorName] Laura [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-03-20T22:00:00Z [Description] Make and share this Easy Lima Bean Soup With Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "3", "2", "2", "2", "2", "1/4", "1 1/2", "1/2", "1/2", "1/2", "1", "5"] [RecipeIngredientParts] ["chicken broth", "lima beans", "carrots", "celery ribs", "onions", "potatoes", "butter", "dried marjoram", "salt", "pepper", "dried oregano", "heavy cream", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.2 [FatContent] 13.7 [SaturatedFatContent] 7.8 [CholesterolContent] 39.6 [SodiumContent] 704.9 [CarbohydrateContent] 20.4 [FiberContent] 4.4 [SugarContent] 2.5 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except the bacon and heavy cream in a soup kettle. Bring to a boil over medium heat. Reduce heat; cover and simmer until the vegetables are tender (about 25-35 minutes]. Add the cream and let it heat through (not boil]. Sprinkle the soup with the crumbled bacon just before serving.
[Name] Easy & Moist Banana Bread [AuthorId] 1325191 [AuthorName] Rushiku [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2020-03-20T22:01:00Z [Description] Shamlessly stolen from Divas Can Cook. Great recipe, poorly ordered ingredients and assembly. This should fix it :) Also added instructions for using mini loaf pans. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1 1/2", "1/2", "1/2", "8", "1 1/2", "1 1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "salt", "cinnamon", "white sugar", "brown sugar", "butter", "vanilla extract", "lemon juice", "eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.9 [FatContent] 17.7 [SaturatedFatContent] 10.5 [CholesterolContent] 103.5 [SodiumContent] 651.2 [CarbohydrateContent] 81.3 [FiberContent] 2.9 [SugarContent] 42.6 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 325°F. Grease and flour a loaf pan or 4 mini loaf pans. In a bowl, combine flour, baking soda, baking power salt, and cinnamon and stir to mix thoroughly. In a mixer, combine butter and sugars and mix to creamy consistency. Add bananas to mixer and mix well. Add vanilla, lemon juice, eggs, and buttermilk and mix well. With mixer on low speed, add dry mixture gradually. Mix only until incorporated. Put batter into loaf pan or divide evenly among the 4 minis. Put into oven, 1 hour, 10 minutes for the loaf pan, 35 minutes for the minis. Cool for 5 minutes, then remove from pan(s] onto a cooling rack.
[Name] Lazy Cake Cookies [AuthorId] 182334 [AuthorName] seventrees [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-03-20T22:02:00Z [Description] Easy cake mix cookies! Use either a yellow or white cake mix with the directions below. Or use a chocolate cake mix with mint chips or peanut butter chips for a different take on the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["15 1/4", "2", "1/2", "2"] [RecipeIngredientParts] ["eggs", "butter", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.1 [FatContent] 21.1 [SaturatedFatContent] 10.7 [CholesterolContent] 52.1 [SodiumContent] 319.6 [CarbohydrateContent] 46.1 [FiberContent] 2.0 [SugarContent] 30.9 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 12 Bars [RecipeInstructions] Spray a 9 x 13 pan with cooking spray for easy cutting and clean up. Mix together and bake in pan on 350 for 20 min.
[Name] Chicken Noodle Soup [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-03-20T22:02:00Z [Description] You can use any chicken pieces you like...thighs, drumsticks, bone in breasts, backs, etc. I often freeze bones from previously roasted chickens or bones from raw chicken when I’m spatchcocking them, to make soup at a later date.
[Name] Italian Stuffed Pasta Shells [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-03-20T22:02:00Z [Description] From the heat of the sausage, the richness of the cheeses along with the earthiness of the sauce, this is a tasty meal to have! VIDEO https://www.youtube.com/watch?v=NhNeK69_P-Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lMAgWeQTQslqG9dWCbeZ_Italian-Stuffed-Pasta-5_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1/2", "3", "1", "1/4", "2", "1", "1", "1/4", "1/4", "1/4", "4", "1", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["tomatoes", "hot Italian sausage", "red onion", "carrot", "garlic cloves", "corn kernels", "red wine", "brown sugar", "dried basil leaves", "dried oregano", "red pepper flakes", "sea salt", "black pepper", "frozen chopped spinach", "ricotta cheese", "asiago cheese", "jumbo pasta shells", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 993.9 [FatContent] 50.7 [SaturatedFatContent] 22.4 [CholesterolContent] 128.5 [SodiumContent] 1956.0 [CarbohydrateContent] 81.8 [FiberContent] 7.1 [SugarContent] 13.3 [ProteinContent] 52.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside. In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside. To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells. Fill up a large bowl with very hot water from the tap (not boiling water] and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch. In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling. Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.
[Name] Lower Sugar/Higher Protein Monster Cookies [AuthorId] 1278014 [AuthorName] Bizy_Mum [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2020-03-20T22:05:00Z [Description] This is NOT a Keto, Atkins, Paleo, etc. and not completely sugar-free. It's just me, tweaking a family favorite to have less sugar and more protein. Posting here to save for easy finding. If you are particular about your choice of protein powder and use old-fashioned oats, not quick-oats, then this is a gluten-free recipe. My family loves these. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "2", "3", "4", "1/8", "1/2", "9", "2", "8"] [RecipeIngredientParts] ["brown sugar", "butter", "eggs", "vanilla", "chunky peanut butter", "baking soda", "ground ginger", "ground cinnamon", "old fashioned oats", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1975.8 [FatContent] 124.6 [SaturatedFatContent] 42.7 [CholesterolContent] 267.3 [SodiumContent] 1831.0 [CarbohydrateContent] 182.6 [FiberContent] 26.0 [SugarContent] 78.5 [ProteinContent] 56.0 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] ["Using a mixer, combine all ingredients except oatmeal, chocolate chips and candy until creamy and well-combined.", "Begin adding oatmeal, cup-by-cup - your mixing bowl might not be large enough for all nine cups and the chips/candies. Before it over-flows, transfer the mixture to a larger bowl and stir in the remaining ingredients by hand.", "Drop by spoonfuls of the desired size onto cookie sheets (we line ours with parchment paper] and bake at 350 degrees for 10-15 minutes - longer for crispy cookies, shorter for chewy ones." ]
[Name] Holiday Oven-Roasted Turkey [AuthorId] 2002106657 [AuthorName] Kelly D. [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-03-20T22:05:00Z [Description] My family loves it when I cook a turkey. We often will have it randomly throughout the year. This is the recipe I use for a really good juicy turkey. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Thanksgiving"] [RecipeIngredientQuantities] ["8 -20", "1", "1", "1", "1", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["turkey", "orange", "lemon", "lime", "sage", "onion", "garlic powder", "salt", "pepper", "butter", "prepared stuffing"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1303.2 [FatContent] 76.7 [SaturatedFatContent] 28.3 [CholesterolContent] 369.7 [SodiumContent] 1566.2 [CarbohydrateContent] 48.5 [FiberContent] 6.9 [SugarContent] 6.7 [ProteinContent] 99.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Enjoy. Preheat oven to 325. Pull out Giblets and put aside for gravy. Rinse turkey inside and out and put the turkey into a roasting pan. Pour melted butter over and into the turkey. Season turkey inside and out or stuff turkey with prepared stuffing/dressing. Cut oranges, onions, lemons, and limes into quarters and put into the roasting pan and/or the turkey cavity if not stuffed. Add water to the bottom of the pan. Cover the pan with a lid or make a tent out of aluminum foil (be careful to not touch the foil to the turkey. this will be removed about halfway through cooking.]. Put the pan with the turkey into the oven. (remember to remove the foil from the turkey at the halfway mark]. Unstuffed Turkey takes about 13 minutes per pound to cook An 8 lb turkey will cook take 3 hours to cook. A 20 lb turkey will take 4 1/2 hours to cook. Stuffed Turkey takes about 15 minutes per pound to cook. The same 8 lb turkey will take 3 1/2 hours to cook. A 20 lb stuffed turkey will take 4 3/4 hours to cook. Remove from oven and remove the stuffing/dressing. Let the turkey rest 30 to 45 minutes. Carve and serve. Enjoy.
[Name] Tomato, Cucumber and Onions Salad [AuthorId] 2002106657 [AuthorName] Kelly D. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-03-20T22:06:00Z [Description] Make and share this Tomato, Cucumber and Onions Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "4", "4", "1", "1"] [RecipeIngredientParts] ["cucumbers", "tomatoes", "onion", "vinegar", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.9 [CarbohydrateContent] 6.4 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice cucumbers, tomatoes, and onion. Put slices into a bowl. Mix vinegar and water together. Pour vinegar mix over slices. Salt and pepper to taste. Toss to coat well. Serve.
[Name] Easy Potluck Deviled Eggs [AuthorId] 2002106657 [AuthorName] Kelly D. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-03-20T22:06:00Z [Description] Make and share this Easy Potluck Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["egg", "mayonnaise", "brown mustard", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.0 [FatContent] 4.2 [SaturatedFatContent] 1.4 [CholesterolContent] 163.7 [SodiumContent] 75.4 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 2 dozen [RecipeInstructions] Boil Eggs. Peel Eggs. Slice lengthwise. Remove yolks and put in a bowl. Put whites aside. Add Mayonnaise, Mustard, Salt and Pepper to yolks and mix until smooth. Put yolk mixture into egg whites. Sprinkle with Paprika and serve. For a bit of a kick add sriracha or cayenne or horseradish to the yolk mixture.
[Name] Perfect Picnic Potato Salad [AuthorId] 2002106657 [AuthorName] Kelly D. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-03-20T22:06:00Z [Description] Make and share this Perfect Picnic Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "2", "8", "8", "1", "2", "1", "1", "16"] [RecipeIngredientParts] ["potatoes", "onions", "pimientos", "dry mustard", "celery seeds", "Season-All salt", "pepper", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.6 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 180.8 [CarbohydrateContent] 72.0 [FiberContent] 10.2 [SugarContent] 4.3 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] 10 lbs [RecipeInstructions] Boil Potatoes and drain. Peel and Slice Potatoes (as for chips] and put in a large bowl. Chop onions and olives. Add to bowl. Drain pimentos and dice. Add to bowl. Pour a bit of olive juice over the contents of the bowl. Add ground Mustard and celery seed. Season with salt and pepper. Add mayonnaise and mix well. May be served Hot or Cold. If served cold more mayonnaise may need to be added.
[Name] Extra Crispy Oven Fried Chicken [AuthorId] 2002106657 [AuthorName] Kelly D. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-03-20T22:07:00Z [Description] Make and share this Extra Crispy Oven Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "4", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["whole chickens", "flour", "jumbo eggs", "milk", "buttermilk", "salt", "pepper", "paprika", "garlic powder", "cayenne powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1294.9 [FatContent] 85.6 [SaturatedFatContent] 20.4 [CholesterolContent] 363.1 [SodiumContent] 497.4 [CarbohydrateContent] 56.2 [FiberContent] 2.5 [SugarContent] 1.9 [ProteinContent] 70.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat Oven to 350.", "Coat oven safe pans with oil.", "In a medium bowl mix 2 cups flour and seasonings (to taste].", "In the second bowl crack eggs and pour in milk. Beat egg and milk mixture.", "In the third bowl put 2 cups breadcrumbs and 1 cup flour.", "Coat chicken in seasoned flour mix.", "Dip chicken into the egg mixture.", "Coat chicken in the flour bread crumbs mixture.", "Put in oven safe pan.", "Put pans when full into the preheated oven for 30 minutes.", "Turn chicken and cook another 30 minutes." ]
[Name] HALEAAKALa HOT CAKES [AuthorId] 876299 [AuthorName] drskyles1 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-03-20T22:07:00Z [Description] Make and share this HALEAAKALa HOT CAKES recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "3", "3/4", "2", "2", "1 1/4", "1/2"] [RecipeIngredientParts] ["flour", "eggs", "butter", "salt", "baking powder", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 954.7 [FatContent] 53.9 [SaturatedFatContent] 20.2 [CholesterolContent] 253.2 [SodiumContent] 1536.6 [CarbohydrateContent] 97.3 [FiberContent] 5.4 [SugarContent] 14.6 [ProteinContent] 23.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sift dry ingredients. chop macadamia nut & add to flour mixture. seperate egg yolks>add to flour>set whites aside. add wet ingredients to flour and mix. whip egg whites until stiff> then fold into the pancake batter. cook & serve immediately. makes 8 medium size pancakes.
[Name] Super Simple Potato Gnocchi [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-03-20T22:07:00Z [Description] This easy Potato Gnocchi recipe turns your leftover mashed potatoes into delicious little potato pillows that are tender and tasty! VIDEO https://www.youtube.com/watch?v=wuc4PHoyoO4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/gkfPhcLSHGDDR7WhrTKg_Gnocchi-2-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "1", "1/3", "2", "1/4", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["mashed potatoes", "ricotta cheese", "unbleached all-purpose flour", "olive oil", "red onion", "garlic cloves", "red pepper flakes", "whole tomatoes", "ricotta cheese", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.3 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 5.0 [SodiumContent] 24.2 [CarbohydrateContent] 2.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 80 gnocchi [RecipeInstructions] ["Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside.", "In a large bowl, pour can of tomatoes and using hand, crush them; set aside.", "In a large bowl, combine mashed potatoes, egg yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again.", "On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed]. Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat or wax paper and transfer to the fridge for 30 minutes.", "In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.", "Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.", "Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi." ]
[Name] Bang Bang Cauliflower [AuthorId] 975369 [AuthorName] ovendiva [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-03-20T22:07:00Z [Description] Make and share this Bang Bang Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "4", "4", NA, "4", "4", "1/2", "2"] [RecipeIngredientParts] ["cauliflower", "panko breadcrumbs", "eggs", "parsley", "mayonnaise", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.3 [FatContent] 10.9 [SaturatedFatContent] 3.0 [CholesterolContent] 186.0 [SodiumContent] 1030.3 [CarbohydrateContent] 94.1 [FiberContent] 7.8 [SugarContent] 18.4 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Dip cauliflower in egg, then roll in panko until fully coated and place on baking sheet lined with parchent paper. Press the coating on to help it stick. Bake for 20 minutes, until coating is a dark golden brown and crunchy. While cauliflower is cooking, make the bang bang sauce by combining chili and hot sauces, honey and mayo to a bowl, then whisk until uniform. Drizzle over baked cauliflower, reserving some for dipping. Garnish with parsley.
[Name] Easiest-Ever Chicken Francaise [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-03-24T13:32:00Z [Description] This delicious crispy chicken recipe with its lovely mushroom lemon sauce is a meal you will want to have again & again! VIDEO https://www.youtube.com/watch?v=zdraFSsMMOA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/OQkhUf9SbSWmvOCEgdli_Chicken-Fran%C3%A7aise-6_Fotor-1024x768.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2/3", "1/2", "1/2", "2", "1", "4", "1/2", "1 1/4", "1/4", "2", "6", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "black pepper", "egg", "lemon", "unbleached all-purpose flour", "hot paprika", "garlic clove", "button mushrooms", "low sodium chicken broth", "dry white wine", "lemon juice", "light sour cream", "dill", "cornstarch", "lemons", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.3 [FatContent] 33.5 [SaturatedFatContent] 15.2 [CholesterolContent] 231.4 [SodiumContent] 241.2 [CarbohydrateContent] 46.0 [FiberContent] 2.6 [SugarContent] 2.2 [ProteinContent] 43.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.", "Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.", "Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.", "Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta." ]
[Name] The Egg Brunch Bake [AuthorId] 124268 [AuthorName] Mickey in MN [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-03-24T13:32:00Z [Description] Make and share this The Egg Brunch Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1/4", "1/4", "6", "13", "1/8", "1", "1"] [RecipeIngredientParts] ["frozen hash browns", "pork sausage", "onion", "swiss cheese", "cheddar cheese", "eggs", "evaporated milk", "nutmeg", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.2 [FatContent] 59.8 [SaturatedFatContent] 25.1 [CholesterolContent] 322.8 [SodiumContent] 1038.3 [CarbohydrateContent] 29.7 [FiberContent] 1.7 [SugarContent] 2.0 [ProteinContent] 39.9 [RecipeServings] 6.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Preheat oven 425F. Press potatoes in a greased, 9x13 cake pan and bake for 15 minutes. In the meantime, brown sausage and onion. Layer on top of potatoes. Beat milk and eggs together. Add nutmeg, parsley, salt and pepper. Layer egg mixture on top of sausage mixture. Top with cheeses. Bake 350F for 30 minutes.
[Name] Easy Winter Fruit Salad - Low Sugar [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-03-24T13:32:00Z [Description] Make and share this Easy Winter Fruit Salad - Low Sugar recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1/2", "3 -4", "1", "2 -3", "2 -4"] [RecipeIngredientParts] ["sweet apples", "bananas", "lemon", "mandarin oranges", "crushed pineapple", "walnuts", "maraschino cherries", "sugar-free instant vanilla pudding mix", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.5 [FatContent] 8.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 49.6 [FiberContent] 7.1 [SugarContent] 36.5 [ProteinContent] 4.2 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] ["Peel and dice 2-3 apples and place in a large mixing bowl. Slice 2 bananas and add to the bowl. Add the juice of 1/2 lemon (or 1 lime] and stir to blend.", "Drain the can of mandarin oranges (packed in light syrup] and add to the mixing bowl.", "Drain the can of crushed pineapple (packed in light syrup] and add to the mixing bowl.", "Add the chopped walnuts to the mixing bowl.", "Mince the maraschino cherries and add to the fruit (optional].", "Drain the can of sliced peaches (packed in light syrup]. Place the peach syrup into a cereal bowl and set aside.", "Dice the peaches and add to the mixing bowl along with the other fruit.", "Add 2-3 Table. sugar-free instant (must be instant] vanilla dry pudding mix to the peach syrup and stir to blend. If the fruit that you used is somewhat tart, or if you like your fruits to be extra sweet, add 2-4 Tablespoons stevia or other zero calorie sugar.", "Stir until well mixed. Pour over the fruit and carefully combine.", "Place in the fridge until serving time.", "Variations with full sugar: 1. Make the salad using heavy syrup in your canned fruits, regular (not sugar-free] instant vanilla dry pudding mix, and regular (not zero calorie] sugar. 2. To make an old-fashioned sauce that was often used on fruit salads, take 1/2 cup mayonnaise and place in a cereal bowl. Add 2-4 Table. sugar to the mayonnaise, then slowly add the peach syrup (or you can use milk] to thin the mayonnaise mixture. Pour over the fruit and blend. 3. Take 3/4 cup heavy cream. Add sugar to taste and mix well. Pour over the fruit and blend." ]
[Name] Best-Ever Maple Bacon Cupcakes [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2020-03-24T20:11:00Z [Description] Sweet and salty, these cupcakes don't get much better than this. The addition of luscious buttercream frosting tops it all off! VIDEO https://www.youtube.com/watch?v=layfKWVbjjU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wKkwGiwjQreWqTvv1wur_Maple-Bacon-Cupcakes-6_Fotor-2nd-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 3/4", "1", "1/2", "1/4", "2", "3/4", "2", "6", "1/3", "1 1/2", "1/2", "1/2", "4", "1/4", "2", "1", "3"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "baking soda", "unsalted butter", "bacon fat", "eggs", "maple syrup", "buttermilk", "vanilla extract", "light cream cheese", "unsalted butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.9 [FatContent] 12.8 [SaturatedFatContent] 6.9 [CholesterolContent] 62.3 [SodiumContent] 214.3 [CarbohydrateContent] 41.4 [FiberContent] 0.5 [SugarContent] 25.8 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 12 cupcakes [RecipeInstructions] Preheat oven to 350ºF and line a muffin pan with cupcake liners; set aside. In a large bowl, combine flour with baking soda and baking powder; whisk until well mixed. Add the ground bacon, whisk again and set aside. In a bowl of a stand mixer with the paddle attachment, combine butter, bacon grease, and maple sugar; process until mixture gets creamy. Add eggs, one at a time, beating well between each addition. Add maple syrup and buttermilk; process until well blended. Add maple extract and vanilla extract; mix for 15 seconds. Add dry ingredients and process on low speed until just combined, stopping to clean the sides of the bowl. Add grapeseed oil and process for 15 seconds. Using an ice cream scoop, divide batter among the muffin cups and fill them up to 2/3. Tap the muffin pan to remove any trapped air bubbles. Transfer to the preheated oven and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean with a few crumbs. Remove from the heat and let them cool off in the pan for 10 minutes. Transfer the cupcakes onto a wire rack to cool completely. To make the buttercream; In a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until nice and creamy. Add maple sugar and confectioners’ sugar, both sifted, and process on low before increasing to speed 8. Add the remaining confectioners’ sugar and repeat; low speed at first and increase to 8. Spoon buttercream into a piping bag with large tip and pipe the cupcakes. Add crumbled bacon on top before serving. Makes one dozen.
[Name] Best-Ever Meatless Meatballs [AuthorId] 493747 [AuthorName] Lil Leasa [CookTime] PT2H30M [PrepTime] PT1H [TotalTime] PT3H30M [DatePublished] 2020-03-24T20:12:00Z [Description] I’ve been making these for years. This is a double batch. You could make them gluten free by using a gluten free bread crumb or oats puréed. (Just make sure all other seasonings etc are gluten free also, as different brands may not be.) You could make them vegan by substituting the eggs with all egg substitute and all nutritional yeast. Although I have never done this because I am not gluten free or vegan. &#55357;&#56842; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/71/beUlYgDhTe2ltwb8owU0_10157615330139652.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/71/aYNdGrR5TLGFzAD4RcdS_10157615330194652.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "12", "4", "4", "1 1/4", "1 1/4", "1", "1 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "eggs", "nutritional yeast", "parmesan cheese", "cheddar cheese", "walnuts", "oats", "broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.9 [FatContent] 24.1 [SaturatedFatContent] 6.8 [CholesterolContent] 97.3 [SodiumContent] 624.4 [CarbohydrateContent] 33.2 [FiberContent] 10.0 [SugarContent] 1.5 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] 38 Balls [RecipeInstructions] Mix chia and water and let it sit for 10-15 minutes. . Mix next 9 ingredients in a large bowl. Add chia/water and mix well. (I use my hands to do this]. Refrigerate for 30-45 minutes. Form into 1 inch balls and place on baking sheet with parchment paper. Bake in 400 degree oven for twenty minutes, turn halfway through. Now cool and freeze all that you want to eat at a later time. When ready to eat either after making or from freezer. Place however many you want to eat in a casserole dish and cover with water and “beef” flavor. (Amount varies depending on how many you make. I usually make 6 at a time for my family and use about a half cup of water and 1 tsp broth] They should be mostly covered but not all the way. Bake covered at 350 degrees for about an hour (or 1.5 hours if still frozen] flip halfway through.
[Name] Georgia Cornbread (Pecan Blonde Brownies) [AuthorId] 356850 [AuthorName] Dixie from Kansas [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-03-30T01:18:00Z [Description] They call this cornbread but it is really just an awesome pecan blonde brownie. I am putting this here for safe keeping because it is my husbands favorite and I do not want to lose the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1 1/2", "1", "2"] [RecipeIngredientParts] ["eggs", "sugar", "brown sugar", "molasses", "self rising flour", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1000.9 [FatContent] 66.0 [SaturatedFatContent] 8.0 [CholesterolContent] 124.0 [SodiumContent] 454.9 [CarbohydrateContent] 97.8 [FiberContent] 4.3 [SugarContent] 70.6 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] Mix together eggs, sugars, oil and vanilla. Add in flour and pecans and spread into a 9x12 greased pan. Bake for 30-35 minutes our until a toothpick comes out clean.
[Name] Berry French Toast (Cooking Light Recipe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-03-30T01:18:00Z [Description] Posting this saved recipe from the 90's. "This dish is great for lazy mornings when you don't feel like standing at the stove. Egg-rich French toast bakes atop a mixture of sweetened berries." [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "3/4", "1", "1", "1", "1", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["frozen blueberries", "frozen blackberries", "frozen raspberries", "granulated sugar", "cornstarch", "ground cinnamon", "nonfat milk", "vanilla extract", "egg", "granulated sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.3 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 31.8 [SodiumContent] 943.3 [CarbohydrateContent] 167.8 [FiberContent] 10.7 [SugarContent] 67.8 [ProteinContent] 26.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Combine first 6 ingredients in a 13 x 9 inch baking dish coated with cooking spray. (Berries to cinnamon.].", "Combine milk, vanilla, egg whites and egg in a large, shallow baking dish, stirring well with a whisk.", "Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally.", "Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar.", "Bake at 350 for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar before serving." ]
[Name] Mediterranean-Style Poached Eggs [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-03-30T01:19:00Z [Description] From an old issue of Cooking Light. Here for safe-keeping. "Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes and artichoke hearts in this version of piperade. Served over toasted bread, it makes a filling one-dish meal." [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/2", "1/2", "2 1/2", "1/4", "1", "4", "1/4", "1/4", "1/4", "4"] [RecipeIngredientParts] ["olive oil", "onions", "garlic clove", "ground cumin", "paprika", "crushed tomatoes", "ground black pepper", "artichoke hearts", "eggs", "fresh parsley", "kalamata olive", "fresh parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.5 [FatContent] 15.9 [SaturatedFatContent] 4.2 [CholesterolContent] 191.5 [SodiumContent] 622.3 [CarbohydrateContent] 56.6 [FiberContent] 12.1 [SugarContent] 6.0 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper strips and garlic; saute 5 minutes.", "Add cumin and paprika; saute 1 minute. Reduce heat to medium; stir in tomatoes, black pepper and artichokes. Cook 5 minutes, stirring occasionally.", "Form 4 (3-inch] indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation.", "Cover and cook 8 minutes or until eggs are done.", "Sprinkle with parsley, olives and cheese. Serve over toasted French bread slices." ]
[Name] Yellow Squash Gratin (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-03-30T01:20:00Z [Description] From a vegetarian article in the 90's. It serves 8 but it is easily halved and baked in a 7 x 9 inch casserole dish if you need less. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "12", "1/2", "1 1/2", "1", "1/2", "3", "3/4", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["onions", "garlic cloves", "fresh flat-leaf parsley", "salt", "fresh thyme", "fresh ground black pepper", "cooked long-grain rice", "gruyere cheese", "eggs", "fresh parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.3 [FatContent] 8.3 [SaturatedFatContent] 4.2 [CholesterolContent] 87.5 [SodiumContent] 592.5 [CarbohydrateContent] 28.8 [FiberContent] 3.0 [SugarContent] 6.7 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and saute 5 minutes or until tender. Add garlic; saute 30 seconds. Add squash; saute 7 minutes or just until tender. Remove from heat; stir in parsley, salt, thyme and pepper. Add rice, Gruyere and eggs to squash mixture, stirring until well combined. Spoon the squash mixture into a 13 x 9 inch baking dish coated with cooking spray. Place bread in a food processor, pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, Parmesan and butter, tossing to combine. Sprinkle breadcrumb mixture over squash mixture. Bake at 375 for 30 minutes or until topping is lightly browned and filling is set. Let stand 5 minutes before serving.
[Name] Spicy Hash Browns (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-03-30T01:20:00Z [Description] This recipe was submitted by the reader Galit Stevens in the Oct 1996 issue. She serves this dish for breakfast or as a side dish with dinner. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/2", "1/4", "1/8", "6 1/2"] [RecipeIngredientParts] ["olive oil", "paprika", "chili powder", "salt", "black pepper", "baking potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.0 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 247.8 [CarbohydrateContent] 41.4 [FiberContent] 4.0 [SugarContent] 1.9 [ProteinContent] 3.9 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] Preheat oven to 400. Combine first 6 ingredients in a large bowl; stir well (olive oil to black pepper]. Add potatoes; stir well to coat. Place potatoes in a single layer on a cookie sheet coated with cooking spray. Bake at 400 for 30 minutes or until browned.
[Name] Extra Fluffy Japanese Soufflé Pancakes [AuthorId] 2002665150 [AuthorName] ToriTori Cooking [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-03-30T01:21:00Z [Description] Welcome to ToriTori Cooking! This recipe teaches you how to make super fluffy souffle pancakes. Here are the ingredients and steps: [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002665150/jXzg79wOTaqtWliQW2az_unnamed.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["80", "2", "50", "5", "3", "1", "30", "20"] [RecipeIngredientParts] ["plain yogurt", "cake flour", "baking powder", "salt", "white sugar", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.4 [FatContent] 27.7 [SaturatedFatContent] 15.0 [CholesterolContent] 385.4 [SodiumContent] 769.1 [CarbohydrateContent] 60.6 [FiberContent] 1.2 [SugarContent] 5.2 [ProteinContent] 24.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["1. Place a sieve which is covered by a piece of paper towel on a bowl and place the plain yogurt on top a night before to remove moisture.", "2. Put the plain yogurt into a bowl.", "3. Add 2 egg yorks into 2 and mix them well.", "4. Sift the cake flour and baking powder into 3. Mix well.", "5. Add 3 egg whites into another bowl and add a pinch of salt into it.", "6. For meringue, use a mixer to mix 5 and add the white sugar 3 times separately while mixing. (It can make the meringue smoother by mixing on a bowl of iced water.].", "7. Add 6 into 4. Mix it 4-5 times separately. Please do not over mix! It will affect the fluffiness of the pancakes. Keep the whole process in around a minute.", "8. Melt the butter on a pan on low heat.", "9. Add one-third of 7 on the pan at each time to make 3 pancakes.", "10. Cover the pan with a lid and cook it for 3 minutes.", "11. Flip the pancakes over and cook it for another 3 minutes.", "12. Put the souffle pancakes on a plate and adding your favorite seasonings/ fruits ! Enjoy the extra fluffiness :]." ]
[Name] Phil's Potato and Ham Casserole [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2020-03-30T01:24:00Z [Description] Make and share this Phil's Potato and Ham Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "10", "1/2", "1", "2", "1", "1/2", "1/4", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["ham", "potatoes", "onion", "water", "peas", "flour", "butter", "black pepper", "garlic powder", "onion powder", "dried parsley", "cheddar cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.1 [FatContent] 19.7 [SaturatedFatContent] 9.9 [CholesterolContent] 64.8 [SodiumContent] 1505.7 [CarbohydrateContent] 36.4 [FiberContent] 5.3 [SugarContent] 5.3 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] 4 dinners [RecipeInstructions] Preheat oven to 350 degrees F. Layer half of the potatoes, half of the ham and half of the onion in a baking dish and repeat. Heat mushroom soup, water,peas, flour, butter, black pepper, garlic powder, onion powder in a frying pan over medium heat and stir for 7 to 10 minutes. Add Cheddar cheese and stir until melted. Pour sauce over ham mixture and sprinkle the paprika. Cover baking dish with aluminum foil and bake for 1 hour. Remove foil and bake 15 additional minutes.
[Name] Lailani's Asian Pork Lettuce Wraps [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-03-30T01:24:00Z [Description] Make and share this Lailani's Asian Pork Lettuce Wraps 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/53/99/79/oe7q9XD2T5yjSoCX3rYx_IMG_20200325_180725_877.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/79/LfJn9dd6Ra6WlxUBQUIK_IMG_20200325_180725_877.jpg"] [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "2", "1 1/2", "4", "3", "1 1/2", "12", "2", "1"] [RecipeIngredientParts] ["cilantro", "butter lettuce", "green onions", "ginger", "hoisin sauce", "hot chili sauce", "water chestnuts", "ground pork", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.5 [FatContent] 51.6 [SaturatedFatContent] 15.6 [CholesterolContent] 123.5 [SodiumContent] 1056.6 [CarbohydrateContent] 26.6 [FiberContent] 4.6 [SugarContent] 13.7 [ProteinContent] 33.0 [RecipeServings] 2.0 [RecipeYield] 4 Wraps [RecipeInstructions] ["Coarsely chop water chestnuts.", "Trim and slice green onions and separate white from green.", "separate lettuce leaves.", "stem cilantro reserving whole leaves.", "heat olive oil in pan and brown ground pork until no pink remains.", "add hoisin sauce, water chestnuts, Sriracha (to taste, white portions of green onions (Reserve remaining for sauce], and ginger to pan.", "stir until slightly thickened (about 3-4 minutes].", "remove from burner and season with a pinch of salt.", "fill lettuce cups with ground pork mixture and top with asian dressing, slaw, green onions, and cilantro leaves." ]
[Name] Cod Fish Fillets in a White Wine Sauce [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-03-30T01:26:00Z [Description] Make and share this Cod Fish Fillets in a White Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "1/2", "2", "1/2", "1/2", "1/4", "2", "4", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "crushed red pepper flakes", "cherry tomatoes", "dry white wine", "fresh basil", "fresh lemon juice", "fresh lemon zest", "salt", "fresh ground black pepper", "olive oil", "cod fish fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.6 [FatContent] 15.3 [SaturatedFatContent] 2.2 [CholesterolContent] 99.3 [SodiumContent] 420.9 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 42.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. For the Wine Sauce: Heat the oil in a large saute pan over medium heat, add the garlic and pepper flakes and saute for 1 minute or until the garlic is fragrant. Add the tomatoes and stir, every few minutes until they are blistering, but keep their shape (9-12 minutes]. Add the wine, stir and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt & pepper, and cook for 2 minutes. Transfer the sauce to bowl, cover and set aside. For the Cod: Heat the oil in the same pan on medium heat. Season the cod on both sides with salt and pepper. Add the seasoned fish to the hot pan and cook until golden brown, approximately 5 minutes. Carefully flip the fish over and place the pan in the oven for an additional 5 minutes, or until the fish is cooked. Pour the reserved sauce over the cod fish and serve.
[Name] Twisted Oatmeal [AuthorId] 2002468851 [AuthorName] Barb S. [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2020-03-30T01:29:00Z [Description] I made this recipe up when my youngest son was starting to eat food from the table. The applesauce, refrigerated, would cool it down perfectly and he would have natural flavors to make it sweet without added sugar. I also use cocoa wheat and cream of wheat. I eat it quite often for dinner myself when I don't want a heavy meal. You can add nuts if desired. Be creative with it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["water", "raisins", "vanilla extract", "oatmeal", "applesauce", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.0 [FatContent] 5.3 [SaturatedFatContent] 1.1 [CholesterolContent] 20.7 [SodiumContent] 229.9 [CarbohydrateContent] 76.8 [FiberContent] 7.2 [SugarContent] 13.4 [ProteinContent] 10.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring water and raisins to a boil. Add vanilla and oatmeal. Cook as directed on box. While oatmeal is cooking, make toast. Put applesauce in a bowl. When oatmeal is done, pour over applesauce. Sprinkle cinnamon on oatmeal, break up toast in oatmeal and stir until mixed thoroughly. Enjoy!
[Name] Vegan Antipasto Risotto [AuthorId] 1620171 [AuthorName] Satyne [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-03-30T01:29:00Z [Description] So, here we are, cooking out of our pantries and trying to avoid the crowds. This was just going to be mushroom and artichoke, but then the peppers just looked so good, so I figured I'd give this a whirl. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/82/aIX9GqsDSLyBwCfmeEdc_90163797_531510064440525_7065029307076182016_n.jpg" [RecipeCategory] Rice [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "300", "310", "310", "2", "2"] [RecipeIngredientParts] ["garlic oil", "arborio rice", "white wine", "red onion", "mushrooms", "bell peppers", "vegan butter", "mixed spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.2 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 55.0 [CarbohydrateContent] 97.0 [FiberContent] 11.8 [SugarContent] 5.1 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat up a risotto pan and also a medium frypan. Coat the risotto pan with the oil and the frypan with the Nuttelex. Put the two cups of rice in the pan and mix to coat with the oil, then deglaze with the wine. Start mixing the stock in, a little at a time like normal risotto. For the veggie mix, once the nuttelex has melted, add the mushrooms and onions and fry until golden, then add the artichokes and peppers. If you have a complimentary spice mix, add it to the pan and stir it all through. Once the last of the stock has been added, add the veggie mix to the risotto pan and stir everything through. If you have volcano chilli salt, it makes a nice topper.
[Name] Vegan "Seafood" Pasta [AuthorId] 1620171 [AuthorName] Satyne [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-03-30T01:30:00Z [Description] Another longlife special, brought to you by isolation I had some yummy vegan prawns and scallops in the freezer and needed to make dinner. Came out so nice. The prawns I used are Plant Asia Plant-based Prawns and the Scallops are Sophie's Kitchen Vegan Scallops [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "4", "1/4", "1", "0.5", "1", "2", "2", "500", "1", "0.5"] [RecipeIngredientParts] ["garlic oil", "red onion", "garlic cloves", "white wine", "coconut cream", "water", "dill", "white wine vinegar", "pasta", "scallops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.1 [FatContent] 15.4 [SaturatedFatContent] 13.1 [CholesterolContent] 80.6 [SodiumContent] 458.5 [CarbohydrateContent] 109.8 [FiberContent] 3.2 [SugarContent] 45.5 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] On medium Sautee onion 3 - 5 mins, add garlic and dried herbs and sautee further,. deglaze with white wine, add coconut cream and water, add fresh herbs and add vinegar to taste,. cook down to saucy consistency, approx 10 minutes Add scallops and prawns and heat for 3 - 5 minutes until warmed through.
[Name] Roast Duck With Marmalade Glaze [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2020-03-30T01:30:00Z [Description] With a beautiful combination of ingredients, this dish is perfect to serve for any occasion, impressing your guests! VIDEO https://www.youtube.com/watch?v=Los1nJoCYus [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/XiHhnjaTp20HUt4iXpQP_Duck-with-Marmalade-9_Fotor-1024x768.jpg" [RecipeCategory] Christmas [Keywords] ["Thanksgiving", "Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1/2", "1", "1", "1", "2", "1/2", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["duck", "sea salt", "black pepper", "navel orange", "lemon", "Chinese five spice powder", "hot paprika", "marmalade", "ginger", "garlic clove", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2453.5 [FatContent] 223.5 [SaturatedFatContent] 75.1 [CholesterolContent] 431.3 [SodiumContent] 674.0 [CarbohydrateContent] 42.1 [FiberContent] 2.2 [SugarContent] 34.5 [ProteinContent] 66.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck – keep to make duck crackling. Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern]. Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF. To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked. When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze. When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4.
[Name] Cranberry Oat Breakfast Bars [AuthorId] 1802852901 [AuthorName] Nancy P. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-03-30T01:31:00Z [Description] These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1 1/2", "1 1/2", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["cranberries", "sugar", "orange zest", "flour", "oats", "light brown sugar", "baking powder", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.0 [FatContent] 9.8 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 176.1 [CarbohydrateContent] 43.3 [FiberContent] 2.5 [SugarContent] 23.2 [ProteinContent] 3.9 [RecipeServings] 16.0 [RecipeYield] 16 bars [RecipeInstructions] Step 1. In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup. Add 2 tablespoons orange juice or water to make a slight syrup. Step 2. Preheat oven to 350 degrees F (175 degrees C]. Grease a 9x9 inch baking pan. Step 3. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top. Step 4. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.
[Name] Cod Fish in Wine Sauce [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-03-30T01:31:00Z [Description] Make and share this Cod Fish in Wine Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/86/IzVNn0EDTQK63tUDFEU2_4ABBEDC0-0C88-482E-AC2A-CAFF25490260.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/97/7/zCjAckXgRp2ZsxqVnS9U_AEB1955D-9865-452B-BA15-74F5EAD4DC11.jpeg"] [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1/4", "1/2", "2", "1/2", "1/2", "1/4", "2", "4", NA] [RecipeIngredientParts] ["olive oil", "crushed red pepper flakes", "garlic cloves", "cherry tomatoes", "dry white wine", "fresh basil", "fresh lemon juice", "fresh lemon zest", "salt", "fresh ground black pepper", "olive oil", "cod fish fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.6 [FatContent] 15.3 [SaturatedFatContent] 2.2 [CholesterolContent] 99.3 [SodiumContent] 420.9 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 42.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees (F]. FOR THE WINE SAUCE: Warm the oil in a large, oven safe, saute pan over medium heat. Add the pepper flakes and garlic and saute for 1 minute, or till garlic is fragrant. Add the cherry tomatoes and cook, stirring every now and then, until they are soft & blistering, but keep their shape, 9 to 12 minutes. Add inside the white wine, stir, and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for two minutes, then transfer the sauce to a bowl, and set aside. FOR THE COD;. In the same pan, heat oil over medium heat. Season both sides of the cod fish with salt and pepper. Add the seasoned cod to the pan and cook until golden brown, approximately 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for an additional 5 minutes, or until the fish is cooked. Pour the white wine tomato basil sauce over the cod and serve.
[Name] How to Make Egyptian White Pita Bread? [AuthorId] 2002507972 [AuthorName] Spinning Grillers [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2020-03-30T01:32:00Z [Description] Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in Pita Oven by Spinning Grillers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002507972/x0VBfoogQuOXRJB08oa8_Egyptian%20Pita%20Bread.png" [RecipeCategory] Breads [Keywords] ["Egyptian", "African", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "1 1/4"] [RecipeIngredientParts] ["whole wheat flour", "instant yeast", "salt", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 500.9 [CarbohydrateContent] 31.2 [FiberContent] 4.8 [SugarContent] 0.2 [ProteinContent] 6.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour. Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go. Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap. Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran. Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy. Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.
[Name] Delicious Meat and Potatoes Meatloaf [AuthorId] 2002667984 [AuthorName] angela [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2020-03-30T01:33:00Z [Description] Delicious meatloaf that never disappoints in taste and looks.  Serve hot. Serve with a green vegetable or salad. Leftovers taste great. Refrigerate with aluminum foil or put in Tupperware containers with a lid. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002667984/jpPBhFgSSq3HsEWnl0hQ_meatloafcut.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1 1/2", "1/4", "1/2", "1/2", "2", "1 1/3", "2", "1/2", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "eggs", "onion", "milk", "ketchup", "garlic powder", "mashed potatoes", "boiling potatoes", "butter", "milk", "ketchup", "brown sugar", "mustard", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.2 [FatContent] 20.1 [SaturatedFatContent] 8.7 [CholesterolContent] 119.4 [SodiumContent] 646.7 [CarbohydrateContent] 38.2 [FiberContent] 2.6 [SugarContent] 7.7 [ProteinContent] 23.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Preheat oven to 350 degrees F 175 (degrees C].", "Get a glass round casserole dish or medium size square baking pan. Put on gloves because the mixture gets gushy.", "In a large bowl, combine all ingredients except the meat: eggs, large on raw cut into small pieces, milk, breadcrumbs, ketchup, garlic powder, salt and pepper to taste. Mix with gloved hands thoroughly, then add the ground beef. Mix well. Put in a baking dish, place in oven.", "Set timer as not to overcook.", "Make sauce. In a small bowl, mix ketchup, brown sugar and mustard. Taste and adjust to taste. Make sure it is not too sweet or thick. It should be a thin paste.", "After 30 minutes, pull meatloaf out and spread sauces on top and put back in the oven to remain cooking for 45 min or until done. Test with a fork. Watch meat and pull out of the oven when it is fully cooked and brown. Then add potatoes.", "Make potatoes according to package. Do not put pepper in potatoes as it will make the layer speckled and a dirty looking color. Season with salt. Make as much as you want to cover the top of your meatloaf.", "You will need to divide the potato mixture into two layers. The first layer of potatoes will get a little sauce or meat in it. Here you can add pepper to the potatoes for the first layer only if you like. Let sit 5 min and then layer it again with the second part of white instant potatoes.Take the back of a fork and make a nice design. Garnish with parsley. Serve." ]
[Name] Easy Delicious Cheeseburger Pie [AuthorId] 2002667984 [AuthorName] angela [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2020-03-30T01:33:00Z [Description] Make and share this Easy Delicious Cheeseburger Pie 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/2002667984/DedSUI1qR8aJdaScngmQ_cheeseburger1.jpg" [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1/2", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "cheddar cheese", "ground beef", "chilies", "onion", "bouillon", "garlic powder", "eggs", "flour", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.4 [FatContent] 23.1 [SaturatedFatContent] 9.3 [CholesterolContent] 103.6 [SodiumContent] 576.2 [CarbohydrateContent] 15.5 [FiberContent] 1.5 [SugarContent] 1.7 [ProteinContent] 18.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 425 degree. Bake pastry shell according to package. That should be about 8 minutes. Remove pastry from oven. Set on top of stove. Reduce oven to 350 degrees. Brown ground beef in a large skillet. Drain off fat. Add salt and pepper, tomato and chiles, onions, bouillon, and garlic. Cook until done. Remove from heat. In a mixing bowl, stir in eggs, flour and cheese. Mix well together. Stir ingredients in mixing bowl into ground beef mixture. Mix well. Pour mixture into pastry shell. Bake 15 minute Sprinkle 1/4 cup cheese on top. Bake again 5 to 10 minutes or until done. Serve warm. *Stores well in an airtight plastic container in the refrigerator for a week.
[Name] Simple Winter Citrus Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-03-30T01:34:00Z [Description] Fresh, flavorful and packed with antioxidants, this is a delicious healthy meal to enjoy! VIDEO https://www.youtube.com/watch?v=neT43hmtNQ0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/KIr6RsSzSt2BONtRi2An_Winter-Citrus-Salad-4_Fotor-1024x768.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "2", "1", "1", "1/2", "1/2", "1/8", "4", "1", "1", "1", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["plain yogurt", "extra virgin olive oil", "red onions", "pomegranate molasses", "honey", "ground rosemary", "black pepper", "sea salt", "kale", "carrot", "grapefruit", "mandarin orange", "kiwi", "navel orange", "feta cheese", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.6 [FatContent] 41.8 [SaturatedFatContent] 11.4 [CholesterolContent] 44.0 [SodiumContent] 627.1 [CarbohydrateContent] 51.3 [FiberContent] 5.9 [SugarContent] 31.3 [ProteinContent] 12.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the dressing; In a mixing bowl, combine all ingredients and whisk until well blended. Transfer to the refrigerator for 2 hours. Place in order all the ingredients evenly on two plates. Drizzle dressing over and garnish with toasted slivered almonds. Serve 2.
[Name] Whacky Cake [AuthorId] 536106 [AuthorName] Chef Mean Green [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-03-30T01:35:00Z [Description] This delightful chocolate cake recipe was shared with me from a friends mom, Jan. This recipe is easy, and doesn’t require milk, eggs or butter. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "6", "1", "2", "2", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cocoa powder", "vinegar", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.9 [FatContent] 28.3 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 609.6 [CarbohydrateContent] 88.2 [FiberContent] 2.6 [SugarContent] 50.2 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] 1 9 x 13 Cake [RecipeInstructions] Place all dry ingredients in a 9x13 baking dish. mix the dry ingredients. make 3 wells in the dry mixture to hold the oil, vanilla and vinegar. pour each into a well. pour the water over top of the cake mixture. mix into incorporated. Bake 25-30 minutes at 350 degrees. This can yield ~33 cupcakes filling 2/3 full (1/4 c].
[Name] Evie’s Icing [AuthorId] 536106 [AuthorName] Chef Mean Green [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-03-30T01:35:00Z [Description] Make and share this Evie’s Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["milk", "cornstarch", "butter", "shortening", "powdered sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.1 [FatContent] 13.4 [SaturatedFatContent] 8.2 [CholesterolContent] 34.8 [SodiumContent] 189.6 [CarbohydrateContent] 25.3 [FiberContent] 0.0 [SugarContent] 22.1 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix and cook milk and corn starch until smooth and thick. Cool completely. Add the rest of the ingredients to the cooled cornstarch mixture and beat until smooth.
[Name] Pretty Picnic Potato Salad [AuthorId] 536106 [AuthorName] Chef Mean Green [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-03-30T01:37:00Z [Description] This is a friend’s grandmothers recipe for potato salad and it’s a favorite among the family.  [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "4 -5", NA, NA, "1"] [RecipeIngredientParts] ["potatoes", "onion", "celery", "radish", "hard-boiled eggs", "salt", "pepper", "Miracle Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.3 [FatContent] 8.8 [SaturatedFatContent] 1.8 [CholesterolContent] 101.6 [SodiumContent] 309.1 [CarbohydrateContent] 34.3 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes with skin on. Cool, peel, and cut into chunks. Dice onion, celery, radish, and eggs. mix all chopped ingredients together with miracle whip. Add more miracle whip if needed. Salt and pepper to taste.
[Name] Easy Weeknight Tuna Noodle Casserole [AuthorId] 818380 [AuthorName] Irishcolleen [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-03-30T01:38:00Z [Description] I've made this for years. Being Catholic, I'm always looking for recipes that are an easy fix for Fridays during Lent. This one fits the bill. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "10 1/2", "1/2", "2", "1", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "tuna", "cheddar cheese", "onion", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.9 [FatContent] 28.1 [SaturatedFatContent] 9.8 [CholesterolContent] 72.8 [SodiumContent] 874.8 [CarbohydrateContent] 31.0 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] 1 1/2 quarts [RecipeInstructions] Preheat oven to 425°F Grease 1 1/2 quart casserole dish. Cook noodles according to package directions. Drain. Turn into mixing bowl. Stir in soup, milk, drained tuna, cheese and onion. Mix well; turn into casserole. Sprinkle with potato chips and paprika. Bake in preheated oven for 15 minutes, or until bubbling.
[Name] Easiest Impressive Salmon [AuthorId] 2002660321 [AuthorName] Tasha G. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-03-30T01:39:00Z [Description] I made try his recipe up trying to find different ways to flavor fish. Adjust seasonings to your liking. Fresh is best but use what you can. This is best grilled but oven is just as tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/95/tTMHbCqhSKQVy6HbzfTW_2620606761542441.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/95/atZW9L1bQNuMR3u6KO7O_213573956617433.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/95/46BqfHQBTxq3UxUFNDB4_213574036617425.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/99/95/DXunoPjTT6MUfhG5a3dr_213573926617436.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/539995/Moqm6oywS5CxayW9IPrA_2620606761542441.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 -4", NA, "1/2", "1 -2", NA] [RecipeIngredientParts] ["salmon", "garlic powder", "lemon", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 195.6 [FatContent] 6.7 [SaturatedFatContent] 1.2 [CholesterolContent] 69.5 [SodiumContent] 113.7 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 31.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 or preheat Bbq grill on medium low. Descale the fish. Please look up how to do this. Easiest clean up for me is to use a plastic bag in the sink and descale the fish over the bag. Rinse off the fish with water. Tap water is fine. If cooking in oven Cover a casserole dish or if bbq make a foil boat (please look up how] then place fish skin down so the pink fleshy part is facing up. Sprinkle dry ingredients over fish. Pour Italian dressing all over salmon. Use a little more if needed. Cut up half of your lemon into slices arrange over center of salmon, the other half lemon squeeze the juice over the fish Place your fish on bbq or in oven cook for about 12 to 15 minutes or until lightly golden edges appears. Your fish will be ready when it has stiffened up and will be flakey or come apart gently in layers. Serve with rice or red potatoes.
[Name] Tender Eye of Round Roast [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2020-03-30T01:40:00Z [Description] Make and share this Tender Eye of Round Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "4", "3", "1", "3", "1", "1/2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "kosher salt", "black pepper", "dried thyme", "garlic cloves", "onions", "dried parsley", "beef bouillon cubes", "beef eye round", "dry red wine", "beef broth", "butter", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.1 [FatContent] 19.9 [SaturatedFatContent] 7.9 [CholesterolContent] 216.4 [SodiumContent] 2297.5 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 78.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F. Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound. Remove from the oven. Cover the roast with the foil and then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center. When the roast is finished, remove it and set it on a cutting board to rest (cover with foil]. Transfer any drippings from the roast into a saucepan - or just use the roasting pan -, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great. Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top. Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
[Name] Gluten Free Meat and Veggie Lasagna [AuthorId] 2002655357 [AuthorName] Alisha M. [CookTime] PT1M [PrepTime] PT1H [TotalTime] PT1H1M [DatePublished] 2020-03-30T01:41:00Z [Description] A combination of other recipes to make what my family need and likes. This lasagna has multiple vegetables but still includes a traditional pound of ground meat. The cans of tomato products and Italian seasoning can be replaced with 2 jars sauce of choice if desired. [Images] character(0) [RecipeCategory] Free Of... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "5", "1", "1", "2", "1", "8", "1", "1", "1", "16", "5", "1/4", "2", "1", "1", "2", "1", "10", "1", "1", "4"] [RecipeIngredientParts] ["onion", "garlic cloves", "zucchini", "bell pepper", "olive oil", "dried red lentils", "tomato paste", "diced tomatoes", "tomato sauce", "ricotta cheese", "parmesan cheese", "eggs", "oregano", "vinegar", "fresh basil", "fresh rosemary", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.9 [FatContent] 21.6 [SaturatedFatContent] 11.1 [CholesterolContent] 98.9 [SodiumContent] 1494.7 [CarbohydrateContent] 47.0 [FiberContent] 9.8 [SugarContent] 8.8 [ProteinContent] 29.1 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Cook lentils according to package directions. Chop onion and bell pepper, and shred zucchini. Place 2 T Olive oil in large deep pan and heat on medium. Add Onion and zucchini to heated pan, cook for about 4 minutes. Press garlic into skillet mixture and stir allowing to cook approx 1 more minute. Set vegetables aside and in the same pan brown the ground beef. While the beef is browning, add the cooked lentils to the sauteed veggie mix. When the meat is brown add the cans of tomato paste, diced tomatoes, tomato sauce, Italian sausage seasoning, Italian seasoning, oregano, and salt. Stir the veggie mixture back into the pan and turn heat to low. Cook 30 minutes stirring occasionally. While the sauce is simmering, make the ricotta mixture. Fine chop the spinach leaves. Remove the rosemary leaves from the stalk. Place spinach, rosemary, eggs, ricotta, and parmesan in a medium/large bowl and stir to combine. Refrigerate until ready to use. When the sauce has finished cooking, add champaign vinegar and remove from heat. Adjust seasoning to taste. Preheat oven to 425 degrees. Fine chop basil leaves. Place 2 cups tomato sauce in the bottom of a 13x9 baking pan. Top with 4 lasagna noodles and if desired, break up 1-2 more noodles so they will fit the pan (we found a 3 layer lasagna to be better as the top layer of noodles didn't cook very well]. Spread 1/3 of the ricotta mixture on top of the noodles. Top with desired amount of mozzarella then sprinkle 1/4 of the chopped basil. Repeat the last 3 steps twice. Saving the last 1/4 of basil until after the lasagna has baked. Cover the lasagna pan with foil and bake for 50 minutes. Remove from oven and prior to serving sprinkle the last of the fresh basil on top.
[Name] Slow-Cooker Buffalo Chicken Comfort Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-03-30T01:43:00Z [Description] This was really delicious although I'd add more beans to it next time. I love how I could throw everything in it and have a hot meal without slaving over a stove. Recipe courtesy of www.mamagourmand.com. I doubled the recipe, but will post as listed. Instant Pot directions are also posted below. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "14 1/2", "14 1/2", "14 1/2", "1/4 - 1/2", "1", "14 1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "8", NA] [RecipeIngredientParts] ["boneless chicken breasts", "great northern beans", "diced tomatoes", "chicken broth", "onion powder", "garlic powder", "dried cilantro", "salt", "cream cheese", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.5 [FatContent] 25.1 [SaturatedFatContent] 10.7 [CholesterolContent] 114.3 [SodiumContent] 530.7 [CarbohydrateContent] 29.2 [FiberContent] 6.5 [SugarContent] 5.5 [ProteinContent] 34.7 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] ["In a 5 quart slow cooker combine all ingredients except the cream cheese and toppings.", "Cook on high for 4 hours or low for 8 hours.", "Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and return to pot.", "Add the cream cheese and stir until it is incorporated. Serve with desired toppings.", "Instant Pot Directions: Place all ingredients in the instant pot except beans and cheese. Cook on high pressure for 15 minutes. Naturally release for 10 minutes and then quick release remaining pressure. Use two forks to shred chicken in instant pot or removed chicken to cutting board to shred. Add chicken back to pot. Add drained baens and cream cheese to pot Stir until chili is creamy and smooth. Serve with desired toppings." ]
[Name] Ken's Famous Cheesecake [AuthorId] 1490637 [AuthorName] Jenger [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2020-03-30T01:47:00Z [Description] Make and share this Ken's Famous Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "5", "3", "1 1/2", "2 -3"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour", "cream cheese", "eggs", "sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 843.4 [FatContent] 62.1 [SaturatedFatContent] 35.3 [CholesterolContent] 256.4 [SodiumContent] 584.6 [CarbohydrateContent] 61.7 [FiberContent] 0.4 [SugarContent] 48.5 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Shortbread Crust: Cream butter & sugar together, then add flour & combine until it forms a crumbly mixture. Press the mixture into the bottom of a 9-inch spring form pan. Cool in refrigerator for 10 minutes. Bake in the oven for 15 minutes on middle rack. Remove from oven. Lower oven heat to 350°. Cheesecake Filing: Mix cream cheese well. While mixing, pour in a little sugar at a time till combined. Continue mixing while adding eggs & vanilla extract. Add filling over the shortbread crust & smooth out the top. Bake on middle rack for 40 minutes (do not remove from oven]. Turn off, and open the oven door slightly for 30 minutes to allow the cheesecake to slowly cool down. Chill in refrigerator for 8 hours before serving.
[Name] Traditional Coconut Cream Pie [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2020-03-31T15:13:00Z [Description] When you’re repeatedly asked to bring a certain dish to family celebrations and gatherings, you know you have a winner. And that’s exactly the case with this pie. Creamy, coconuty...it's all here! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/ZvTuh113R86fbhypatcJ_coconut%20cream%20pie.png" [RecipeCategory] Pie [Keywords] ["Dessert", "Sweet", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "2/3", "3", "1/2", "3", "3", "1", "1 1/2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "milk", "butter", "vanilla", "coconut", "heavy whipping cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4148.0 [FatContent] 297.3 [SaturatedFatContent] 174.2 [CholesterolContent] 1120.1 [SodiumContent] 2752.7 [CarbohydrateContent] 321.6 [FiberContent] 20.7 [SugarContent] 158.5 [ProteinContent] 55.7 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Watch video: https://www.momsheart.net/coconut-cream-pie/. In a saucepan, whisk sugar, cornstarch and salt together. Add in milk and whisk thoroughly. . Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat. In a separate bowl, whisk egg yolks while slowly pouring most of the hot milk mixture into the eggs,. Return mixture to the saucepan, bring to a boil and boil for one more minute, stirring constantly, Remove from heat. Add butter and vanilla. Stir until completely melted. Add coconut, stir together and pour into a baked pie shell. Let cool for about 20 minute Put a piece of waxed paper over the top (to keep the pie from drying out] and put in the fridge until is is completely chilled. In a bowl, add whipping cream and powdered sugar. Beat with a mixer until thick. Remove waxed paper from pie, top with the whipped cream, and garnish with toasted coconut.
[Name] Easy Grilled Salmon With Herbed Butter Sauce [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-03-31T15:13:00Z [Description] Make and share this Easy Grilled Salmon With Herbed Butter Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, NA, "6", "6", NA, "2", "1", "1/4", "2", "1", "1", "1/4", "1/2", "2", NA] [RecipeIngredientParts] ["salmon fillet", "Dijon mustard", "brown sugar", "shallots", "unsalted butter", "white wine vinegar", "lemon juice", "heavy cream", "tarragon leaf", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.6 [FatContent] 9.7 [SaturatedFatContent] 5.4 [CholesterolContent] 28.2 [SodiumContent] 283.2 [CarbohydrateContent] 26.4 [FiberContent] 1.1 [SugarContent] 20.7 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Soak plank in salted water for 2 hours, then drain. Rinse salmon under cold running water. Pat dry with paper towels. Season with salt and pepper and lay on plank. Spread top and sides with mustard and sprinkle with brown sugar. Heat grill to medium-high. Place plank in the center of the hot grate, away from direct heat. Cover grill and cook approximately 20 to 30 minutes or until thermometer reads 135 degrees. Service salmon right off the plank. To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half. Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste. Reserve warm.
[Name] Best-Ever Hearts of Palm Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-03-31T18:42:00Z [Description] Very light and fresh, this is a tasty appetizer that can be served alone or also as part of a meal... VIDEO https://www.youtube.com/watch?v=bzvdMvKgdKQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/doTfKn5WT52xK8pqUxRC_Hearts-of-Palm-Salad_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["hearts of palm", "light sour cream", "lemon juice", "fennel seed", "sea salt", "white pepper", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.4 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 5.0 [SodiumContent] 581.8 [CarbohydrateContent] 6.2 [FiberContent] 2.6 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the vegetable thoroughly in a colander, drain and then slice. In a bowl, add sour cream, lemon juice, ground fennel seeds, sea salt and white pepper; stir to combine. Divide the torn lettuce among 4 small plates and place the sliced hearts of palm on top. Lightly drizzle the dressing on top. Serves 4.
[Name] Kielbasa With Hot Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-04-03T22:28:00Z [Description] Make and share this Kielbasa With Hot Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2", "3", "1 3/4", "1/4", "2", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["sour cream", "lime juice", "long-grain white rice", "water", "kielbasa", "olive oil", "bell peppers", "salt", "pepper", "salsa", "tomato paste", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1125.8 [FatContent] 71.2 [SaturatedFatContent] 22.0 [CholesterolContent] 138.3 [SodiumContent] 2670.5 [CarbohydrateContent] 86.7 [FiberContent] 3.2 [SugarContent] 7.2 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine sour cream and lime juice in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse. Meanwhile, cut 1/2-inch crosshatch pattern, 1/8 inch deep, on tops and bottoms of sausages. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausages and cook until browned on both crosshatched sides, about 4 minutes. Transfer sausages to large plate and tent with foil. Add bell peppers, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until browned, 5 to 7 minutes. Stir in salsa and tomato paste until combined, about 30 seconds. Add rice and cook, stirring frequently, until mixture is fully combined, about 3 minutes. Add sausages, cover, remove from heat, and let sit for 5 minutes. Drizzle sour cream mixture over top and sprinkle with cilantro.
[Name] Smoked Kielbasa With Rice [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-04-03T22:28:00Z [Description] Serve with hot cooked rice.  Can make ahead and freezable.  From Taste of Home.  Note:  I double the sauce. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3/4", "1/4", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["smoked kielbasa", "Polish sausage", "onion", "bacon", "barbecue sauce", "brown sugar", "water", "garlic", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.6 [FatContent] 28.2 [SaturatedFatContent] 9.9 [CholesterolContent] 107.2 [SodiumContent] 2101.2 [CarbohydrateContent] 28.1 [FiberContent] 0.5 [SugarContent] 17.8 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice.
[Name] PAÇOCA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-03T22:29:00Z [Description] This sweet treat is such an easy recipe with only 5 ingredients! It's a popular candy in Brazil and after you try it, I'm sure you'll love it too... VIDEO https://www.youtube.com/watch?v=DlKH9Kk2I-E [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/cHIG6sRTIC7FwPs1ibxC_Pa%C3%A7oca-1_Fotor-1024x768.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Brazilian", "South American", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["9", "10 1/2", "2", "1", "1"] [RecipeIngredientParts] ["graham crackers", "sweetened condensed milk", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.0 [FatContent] 5.3 [SaturatedFatContent] 1.2 [CholesterolContent] 3.8 [SodiumContent] 127.4 [CarbohydrateContent] 13.9 [FiberContent] 0.8 [SugarContent] 8.9 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 36 candies [RecipeInstructions] In a 9-inch baking dish, line with wax paper and set aside. In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process. Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight. Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.
[Name] Pickles - (Pa's Peasant Pickles) [AuthorId] 1148618 [AuthorName] Mr. D [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2020-04-03T22:29:00Z [Description] Make and share this Pickles - (Pa's Peasant Pickles) recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "1", "1/2", "1", "1", "6", "1", "3/4"] [RecipeIngredientParts] ["cucumbers", "onion", "garlic cloves", "kosher salt", "rosemary", "dill", "cracked black pepper", "vinegar", "olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.1 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1750.0 [CarbohydrateContent] 7.9 [FiberContent] 1.2 [SugarContent] 3.1 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] 1 pint [RecipeInstructions] Note: Vinegars: I like to mix my vinegars…Red Wine, White Wine, distilled white, Rice, Cider, Malt…. I don’t use Balsamic, as it stains the cucumbers. How To: In a small pot place… Rosemary, Pickling spices, Garlic (just lightly crush, you can leave the shell on], pepper, ½ cup water. Set to simmer until reduced by ½,. Place in an open container in the fridge until well chilled. While that is reducing: Peel and quarter each cucumber length wise, lay the quartered pieces out so it is easy to slice out the seeded section of all 8 pieces. (Throw out peels and seeds or compost] Line up the seeded sections and evenly cut into 6-7 chunks. Cut up the ½ onion (I like “stem to stern” slices… 1/8-1/4 inch] but do it anyway you wish. In a mixing, oversized bowl place the cucumber and onion pieces and add kosher salt stirring until all the salt sticks to the pieces. Transfer the pieces to a fine screened colander and place the colander resting above the bottom of the bowl (you are going to sweat these cucumber chunks] for anywhere from 1-2 hours in a fridge. In a small bowl/cup, combining your vinegars, oil and 1/3 cup of water. (at this time, from the Variations list, add 1 or 2 or more of any item or nothing. These added items will be visible in the finished pickle storage container; cut them the way you would like to see them.]. There are now 3 vessels chilling in the fridge, time to clean up what you can. When you have sweated, as long as, you can stand; take the cucumber/onion and rinse. (My Mom would say… ”rinse the ‘bejesus’ out of them”] Rinse the bowl and return the cucumbers/onions to the bowl. Note: You really need to rinse very well and try one for salt content… this is your only chance to reduce the saltiness of the final pickle. Add the Dill and stir until the dill is evenly coating pieces. Add in the chilled vinegar mix. Transfer the chilled reduced spice concoction, into the colander, and drain the liquid into a small bowl, pressing with a fork until you are satisfied no more can be extracted, throw out what remains in the colander. Add the drained liquid to the cucumber/onion/vinegar bowl, mix very well. Transfer to a storage container and place in the fridge at least ½ hour (I use a Quart sized zip-lock bag.]. Enjoy Pa’s Peasant Pickles. (best if used within 3 days].
[Name] Slow Cooker Beef Taco Filling [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2020-04-03T22:30:00Z [Description] Make and share this Slow Cooker Beef Taco Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/2", "1/4", "2", "2", "1/4", "6", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["1% low-fat milk", "lean ground beef", "salt", "fresh ground pepper", "onions", "chili powder", "garlic cloves", "ground cumin", "ground coriander", "dried oregano", "tomato sauce", "cider vinegar", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.8 [FatContent] 10.7 [SaturatedFatContent] 3.5 [CholesterolContent] 49.4 [SodiumContent] 317.1 [CarbohydrateContent] 12.8 [FiberContent] 4.2 [SugarContent] 2.3 [ProteinContent] 19.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, using a fork, mash together the milk and bread until it forms into a paste. Using your hands mix in the ground beef, salt, and pepper. Set aside ** the bread and milk paste help to keep the beef moist throughout the slow cooking process. In another medium bowl stir together the vegetable oil, onions, garlic, chili powder, cumin, coriander, and oregano. Microwave for 4 – 5 minutes. This blooms the spices which keeps the flavors pronounced during the slow cooking process. Add the onion and spice mixture along with the beef mixture into the slow cooker. Next stir in the tomato sauce and cider vinegar. Without over mixing break up some of the larger pieces of beef. Cook on low 6 to 8 hours. When done use a spoon to break up the beef into smaller pieces or whatever texture you prefer. If using, stir black beans inches.
[Name] Sea Salt Caramel Cake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT24M [PrepTime] PT30M [TotalTime] PT54M [DatePublished] 2020-04-03T22:33:00Z [Description] Make and share this Sea Salt Caramel Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "3", "2 1/2", "1/2", "1/2", "1 1/2", "1", "1", "1", "1", "1/2", "4", "2", "1/2", "1"] [RecipeIngredientParts] ["salted butter", "granulated sugar", "eggs", "all-purpose flour", "salt", "baking soda", "whole buttermilk", "vanilla extract", "unsalted butter", "light brown sugar", "dark brown sugar", "heavy cream", "powdered sugar", "vanilla extract", "fine sea salt", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.2 [FatContent] 35.8 [SaturatedFatContent] 22.1 [CholesterolContent] 141.4 [SodiumContent] 465.4 [CarbohydrateContent] 129.7 [FiberContent] 0.7 [SugarContent] 108.3 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare the Cake Layers: Preheat oven to 350°F Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in vanilla extract. Pour batter into 3 greased (with vegetable shortening] and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 24 minutes. Cool in pans on wire racks 10 minutes. Transfer from pans to wire racks. Cool completely, about 1 hour. Prepare the Caramel Frosting: Bring unsalted butter and both brown sugars to a boil in a 3 1/2-quart saucepan over medium, whisking constantly. Whisk in heavy cream, and return to a boil. Remove from heat. Pour mixture into the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. With mixer running on medium speed, gradually add powdered sugar, vanilla extract, and fine sea salt. Beat until thickened and spreadable, 8 to 10 minutes. (If it becomes too thick, beat in 1 to 2 teaspoons hot water.]. Assemble the cake: Spread frosting between layers and on top and sides of cake. Sprinkle top of cake with flaky sea salt.
[Name] Penne Alla Vodka [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2020-04-03T22:33:00Z [Description] Make and share this Penne Alla Vodka 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/54/00/09/cdupgjo8SPGkJSIt9GD7_0840EAA8-8ADE-4903-B7BD-7FDBFAA3B9AB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/09/T9MzLg3dRtaPMBcdAAzl_55083943-F996-4583-8E38-8DC4B56ADADD.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/09/gKfPZQOlSumPOQPWgIMl_6BA114A7-E82A-43F1-86F3-A9760C7709F2.jpeg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "1/2", "1/2", "2", NA, "1", "1/2", "1/2", "2", "1/4 - 1/2"] [RecipeIngredientParts] ["salted butter", "shallot", "garlic cloves", "tomato paste", "crushed red pepper flakes", "vodka", "salt", "penne", "rigatoni pasta", "heavy cream", "parmesan cheese", "basil leaves", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 687.7 [FatContent] 25.8 [SaturatedFatContent] 14.8 [CholesterolContent] 74.7 [SodiumContent] 542.2 [CarbohydrateContent] 99.0 [FiberContent] 13.9 [SugarContent] 4.2 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time] if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
[Name] Portuguese Stewed Beef [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-04-07T14:52:00Z [Description] Portuguese comfort food. I use carrots and potatoes, but you can substitute your favorite root vegetables. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/99/9/srepSGsLR8CNDvZJOLZD_3017661B-0E57-41AF-8D4F-A2F82F36B043.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/99/9/7ANHso2kRmeXKYq3P7pO_7803571A-79B4-4892-84F1-8D2D64691806.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/99/9/VLWNXcWsSvqp8usucu0p_2A3C7810-894B-4EA0-ABFC-B4009EDEA49B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/99/9/848L58lLTsW4o5ufoSup_40B18F51-3773-4038-9DBE-FD12D3A44370.jpeg"] [RecipeCategory] Portuguese [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "4", "1 1/2", "1/2", "1", "1/2", "1", "3/4", "1", "1", NA, "10", "2"] [RecipeIngredientParts] ["stewing beef", "tomatoes", "onion", "garlic cloves", "paprika", "salt", "black pepper", "garlic powder", "ground cumin", "tomato paste", "wine", "water", "olive oil", "potatoes", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 778.1 [FatContent] 11.2 [SaturatedFatContent] 4.6 [CholesterolContent] 145.2 [SodiumContent] 1177.2 [CarbohydrateContent] 103.7 [FiberContent] 14.2 [SugarContent] 7.9 [ProteinContent] 61.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pot heat the oil on medium heat then saute the onions for a few minutes. Add the garlic and sauté until fragrant.", "To the pot, add the stewing beef cubes and saute until the meat has seared on all sides. Add all of the spices, tomato (if using], and wine. Cook slowly over medium heat for 5 minutes.", "To the pot, add the carrots and cook for 5 minutes, then add the potatoes and enough water to almost cover the meat.", "Cook until potatoes and carrots are cooked, adding more water as needed. Taste and adjust the seasonings if needed." ]
[Name] Butter Milk Biscuits Cast Iorn [AuthorId] 2002146057 [AuthorName] ron.reeder [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2020-04-07T14:53:00Z [Description] Classic Buttermilk Biscuits cooked in a cast iron pan. They are the best. Not flaky but quite light. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002146057/mK9aaDvoSU2iPqgANWcb_10157915051838190.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/4", "8", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "sugar", "butter", "buttermilk", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.1 [FatContent] 24.2 [SaturatedFatContent] 15.0 [CholesterolContent] 63.5 [SodiumContent] 988.7 [CarbohydrateContent] 51.7 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 7 Biscuits [RecipeInstructions] Oven 450°F. Cast Iron in oven while heats. Place dry ingredients into bowl. Cut 6 tablespoons butter into 24 cubes - put in bowel. use pastry cutter to mix butter into dry ingredients. add buttermilk slowly, mix after each 1/4 cup buttermilk. flour pastry board. turn batter out onto board. flour rolling pen. roll out batter to about 1” thick. use 3” cookie cutter (or glass] make 7 biscuits. take cast iron from oven - 2 tablespoon butter into pan to melt. Pour off butter into small bowl. drop biscuits into pan. Grind pepper over biscuits. Paint biscuits with butter. Bake for 13 minutes till brown.
[Name] Super-Easy Red Snapper En Papillote [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-04-07T14:53:00Z [Description] This cooking method called en papillote is absolutely scrumptious because the juices and flavors are trapped in a sealed pouch baked in the oven. VIDEO https://www.youtube.com/watch?v=yYol9z5M3Lo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/xBqvbqzBTM2v5sY5quxH_Red-Snapper-en-Papillote-1-1024x768.jpg" [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "3", "3", "1/2", "1/2", "1/2", "1", "1/8", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "red snapper fillets", "cherry tomatoes", "sea salt", "black pepper", "dill", "chives", "cayenne pepper", "black olives", "dry white wine", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 938.0 [FatContent] 19.8 [SaturatedFatContent] 3.4 [CholesterolContent] 239.7 [SodiumContent] 950.9 [CarbohydrateContent] 42.4 [FiberContent] 5.0 [SugarContent] 4.0 [ProteinContent] 139.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers] cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers. Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tablespoons of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose. Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.
[Name] The Ultimate Dream Cake [AuthorId] 2002678019 [AuthorName] maryann lise [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this The Ultimate Dream 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/submissions/recipe/2002678019/J67PZaqgRferbYSV5I1K_20200404_113550.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Assemble the cakes to form a 2-layer sponge cake, with strawberry filling. On top: strawberry jam with drops of Dream Whip (or Cool Whip].
[Name] Havana Slow Cooker Pork Tenderloin [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Havana Slow Cooker Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/2", "3", "1", "1", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["onion", "garlic", "red wine vinegar", "lemon", "ground cumin", "salt", "bay leaves", "lemon peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.2 [FatContent] 8.4 [SaturatedFatContent] 2.7 [CholesterolContent] 147.6 [SodiumContent] 510.0 [CarbohydrateContent] 7.1 [FiberContent] 1.1 [SugarContent] 2.9 [ProteinContent] 47.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork. Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.
[Name] Slow Cooker Cuban Black Beans [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Slow Cooker Cuban Black Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "5", "2", "2", "1/2", "1", "7", "2"] [RecipeIngredientParts] ["black beans", "green bell pepper", "garlic cloves", "bay leaves", "salt", "ground cumin", "dry oregano", "water", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.3 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 943.4 [CarbohydrateContent] 26.4 [FiberContent] 8.8 [SugarContent] 1.8 [ProteinContent] 8.7 [RecipeServings] 5.0 [RecipeYield] 5 Cups [RecipeInstructions] Place all ingredients except for the lime juice in a slow cooker. Cook on low heat for 8 hours. Remove the bay leaves and whole garlic cloves from the beans. Stir the lime juice into the cooked beans.
[Name] Slow Cooker Chicken Alfredo Pasta [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Slow Cooker Chicken Alfredo Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["1", "3", "2 1/2", "1/4", "4", "1", "1", "1", "16", "1/2"] [RecipeIngredientParts] ["chicken breast", "chicken broth", "salt", "cream cheese", "parmesan cheese", "cornstarch", "water", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.0 [FatContent] 22.3 [SaturatedFatContent] 9.6 [CholesterolContent] 147.8 [SodiumContent] 849.8 [CarbohydrateContent] 57.5 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken, broth and seasonings in slow cooker. Top with cream cheese and shredded cheese and cook on high for 3-4 hours or low for 6-8. When chicken is fully cooked, remove to separate bowl and shred with two forks. Set aside chicken. Whisk together corn starch and water and add to slow cooker. Use a whisk and stir until cheese and cream cheese is combined and smooth. Break noodles in half and place in slow cooker. Top with chicken and cover. Turn slow cooker on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking. If noodles are not done you can add extra broth or water, 1/2 cup at a time.
[Name] Classic Perogies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Classic Perogies 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/54/00/17/D0VSQJVCSzmAOCKOjcv8_931692BF-94E8-4AC6-9518-24D397D14850.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/17/EwlSR9YNQr6aUZedwoYG_804952D1-082A-4B08-A103-398CBC4F5537.jpeg"] [RecipeCategory] German [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "2", NA] [RecipeIngredientParts] ["bacon", "onion", "butter", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.5 [FatContent] 9.4 [SaturatedFatContent] 4.9 [CholesterolContent] 20.7 [SodiumContent] 118.4 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a large pot with water and bring to a boil. Starting with a large COLD frying pan, saute the bacon pieces with the butter on medium heat. When the bacon has started to crisp, add the onions and cook until the onions are soft. When the onion mixture is ready, reduce the temperature to low. Place the perogies in the boiling water and cook according to the package instructions. When the perogies float, transfer them using a slotted spoon to the frying pan. Increase the heat for the frying pan to medium. Toss the perogies with the onion & bacon mixture and saute for 5 minutes, or until slightly golden in colour. Serve with sour cream if desired.
[Name] Classic Greek Easter Cookies [AuthorId] 475667 [AuthorName] jennwarmington [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Classic Greek Easter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "3", "3", "3", "1", "5"] [RecipeIngredientParts] ["confectioners' sugar", "butter", "eggs", "baking powder", "vanilla", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.6 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 33.7 [SodiumContent] 103.1 [CarbohydrateContent] 13.0 [FiberContent] 0.3 [SugarContent] 4.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 60 Cookies [RecipeInstructions] 1. Whip butter and confectionery sugar. Add eggs. . 2. Add flour until the dough pulls away form the sides. You don't want it too dry and certainly not too wet because you need to roll them out. . 3.Add the baking powder and vanilla. Heat oven to 375. Roll batter and \"braid\" the dough or form \"S\" shapes. Beat another egg and brush on cookies. Sprinkle sesame on top and bake for about 12 minutes.
[Name] Super Easy Whipped Cream Frosting [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-07T14:53:00Z [Description] This is a fluffy, light frosting that holds its shape well. It's more stable than regular whipped cream and is perfect for any make-ahead dessert! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/19/buVhaO7hTgK0xt2GCzdt_whipped-cream-frosting-square-whipped-cream-frosting-squareed.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/19/kMdOzK9eSYCLBkiiXdAo_0F2CA06C-6386-40F3-A1E4-E9E7ACE9181F.jpeg"] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2 3/4", "1"] [RecipeIngredientParts] ["powdered sugar", "heavy cream", "vanilla extract"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 339.2 [FatContent] 31.3 [SaturatedFatContent] 19.5 [CholesterolContent] 115.0 [SodiumContent] 32.9 [CarbohydrateContent] 14.5 [FiberContent] 0.0 [SugarContent] 11.8 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.", "Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.", "When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.", "Fold in the vanilla extract, if using.", "*The cream cheese can be used cold, it does not need to be room temperature." ]
[Name] Joe's Hot Wing Sauce [AuthorId] 2000824785 [AuthorName] Joe B. [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2020-04-07T14:53:00Z [Description] Make and share this Joe's Hot Wing Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "1/8", "2"] [RecipeIngredientParts] ["onion powder", "butter", "honey", "parmesan cheese", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.9 [FatContent] 16.1 [SaturatedFatContent] 10.1 [CholesterolContent] 42.5 [SodiumContent] 1161.5 [CarbohydrateContent] 13.0 [FiberContent] 0.3 [SugarContent] 12.1 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add butter and onion salt in a medium sauce pan and melt over medium heat. Remove from heat and add hot sauce, honey, Parmesan cheese and pepper and stir together using a wire whisk. . Toss with deep fried wings. Cover and store in the refrigerator for up to 4 week.
[Name] Sourdough Waffle or Pancake Batter [AuthorId] 1490637 [AuthorName] Jenger [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2020-04-07T14:53:00Z [Description] If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort. [Images] character(0) [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["buttermilk", "all-purpose flour", "light brown sugar", "egg", "unsalted butter", "vanilla extract", "kosher salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.6 [FatContent] 14.6 [SaturatedFatContent] 8.3 [CholesterolContent] 79.5 [SodiumContent] 982.0 [CarbohydrateContent] 62.4 [FiberContent] 2.2 [SugarContent] 7.9 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Step 1: Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature. Step 2: When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine. Step 3: Pour some of the batter onto a preheated greased waffle iron (careful not to overfill - the batter expands quite a bit] and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately. Tip: If you make waffles in a mini waffle iron, you can freeze them and heat them in the toaster until crispy.
[Name] Spicy Tomato-Lentil Stew [AuthorId] 2002679510 [AuthorName] em2jacks [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Spicy Tomato-Lentil 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/54/00/22/e4EqJuw0QtebPVKJx3KJ_Lentils_20130929_194948_929.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "12", "2", "2", "4", "1", "1", "1"] [RecipeIngredientParts] ["lentils", "roma tomatoes", "yellow onions", "garlic powder", "ground cumin", "crushed red pepper flakes", "bay leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.1 [CarbohydrateContent] 16.2 [FiberContent] 5.5 [SugarContent] 4.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] 1. dice onions and brown, uncovered, in large covered pot with olive oil, garlic and cumin at medium heat. 2. once onions are browned,about 8 minutes, cut tomatoes in half and add to pot, skin facing up. 3. add the lentils, red pepper, salt and bay leaves and cover the pot. 4. lower heat to just above simmer. 5. after 30 minutes, uncover the pot and cut the tomatoes in the pot until juice builds up. 6. stir and cover again. 7. leave covered for another 2 hours, stirring ocasionally. Serve with neutral starch like whole wheat Israeli cous-cous or whole wheat pita bread.
[Name] Classic Carrot Pudding [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT1H30M [PrepTime] PT14M [TotalTime] PT1H44M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Classic Carrot Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Birthday", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "4", "1/4"] [RecipeIngredientParts] ["carrot", "eggs", "brown sugar", "clove", "butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.5 [FatContent] 16.7 [SaturatedFatContent] 8.9 [CholesterolContent] 216.5 [SodiumContent] 255.9 [CarbohydrateContent] 25.2 [FiberContent] 3.5 [SugarContent] 19.0 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] 4 Bowls [RecipeInstructions] ["Preheat the oven to 350 degrees.", "put the butter in a small bowl to let it soften.", "wash the carrots. Put them into a 2-quart saucepan and cover with water. Bring to a boil. Turn the heat to low and cook until the carrots are tender, about 30 minutes. Drain, cool and grate them into a 1-quart greased casserole dish.", "beat the eggs with a fork until they are light yellow and foamy. Mix them with the carrots. Stir the sugar, cinnamon & cloves into the softened butter.", "add the butter mixture to the carrots. Mix well. Bake for 1 hour, uncovered. Serve hot." ]
[Name] Classic Portuguese Bean Soup [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Classic Portuguese Bean 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/rz/.3/80/00/7/SybYHDWsS0actP8rETdF_C80DB82E-4DEC-465D-B0E6-668293493423.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/00/7/EKI34XRgqJu1aSR9CQkc_14D0D79B-5E10-463C-99CA-C1BA3E3CF9F5.jpeg"] [RecipeCategory] Portuguese [Keywords] ["European", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "4", "6", "1 1/2", "1", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "garlic clove", "green onions", "parsley", "ground cumin", "garlic powder", "paprika", "salt", "black pepper", "ketchup", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.8 [FatContent] 10.8 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1527.7 [CarbohydrateContent] 26.9 [FiberContent] 5.2 [SugarContent] 2.2 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak dry beans the night before. Cook the soaked beans in water with the olive oil. Once tender, add the remaining ingredients and simmer until the potatoes are tender. Taste and adjust the seasonings if needed and add more water if required.
[Name] Oatmeal Raisin Cookie Baked Granola (Oil Free) [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-04-07T14:54:00Z [Description] Making your own no refined sugar, baked granola with just a few pantry staples has never been easier, tastier or healthier! This classic flavor combo continues to be our family favorite for cereal, snacking or parfaits. Feel free to change the nuts, spices and dried fruits to your liking – mini chocolate chips and shredded coconut are tasty additions too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/25/yj55MCLbQGGRvIPgMoEG_OatmealRaisinCookieGranola.jpg" [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", "1 1/2", "1/4", "2", "1/2 - 2/3", "2", "1"] [RecipeIngredientParts] ["flax seed meal", "pecans", "fine sea salt", "cinnamon", "nutmeg", "maple syrup", "vanilla extract", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 6.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 133.1 [CarbohydrateContent] 40.5 [FiberContent] 4.5 [SugarContent] 18.8 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 10 1/2 cup servings [RecipeInstructions] NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped. Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12” x 17” metal cookie sheet with parchment. Not recommended for glass bakeware. In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices. In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola. Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer. Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown. When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container. The granola will continue to harden and intensify in flavor over the next 8 hours. Don’t worry that the granola doesn’t taste too sweet or crunchy right out of the oven or immediately after cooling. HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola. Enjoy!
[Name] Green Bean and Asparagus Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-04-07T14:54:00Z [Description] This was delicious with my ham. I added a little balsamic vinegar to mine, and I roasted the tomatoes and onions with the green bean and asparagus mixture (personal preference). I never would have thought of this combination, but it's terrific. Some say add a little Italian dressing and others say top with ricotta. Recipe courtesy of Sarah at allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "1/4", NA, NA, "1"] [RecipeIngredientParts] ["fresh green beans", "olive oil", "fresh asparagus", "olive oil", "red onion", "cherry tomatoes", "fresh parsley", "kosher salt", "ground black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.9 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 8.4 [FiberContent] 3.4 [SugarContent] 4.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400. Toss green bean pieces and a tablespoon olive oil in a bowl until the green beans are evenly coated. Spread onto a baking sheet.", "Roast green beans in preheated oven until tender, about 10 minutes.", "Toss asparagus pieces and a tablespoon of oil in a bowl until the asparagus is evenly coated, spread onto the baking sheet with the partially roasted green beans.", "Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.", "Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl and season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired." ]
[Name] Balsamic and Dijon Glazed Ham [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2020-04-07T14:54:00Z [Description] This is delicious. Recipe courtesy of www.barefeetinthekitchen.com and loosely adapted from Bon Appetit via Epicurious. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8 -10", "1/2", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["ham", "brown sugar", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.2 [FatContent] 13.0 [SaturatedFatContent] 4.4 [CholesterolContent] 118.1 [SodiumContent] 3462.8 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 7.1 [ProteinContent] 50.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Remove the ham from the refrigerator 1 to 2 hours before it needs to go in the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven. Place the ham on a large cutting board and score the ham with cuts, 1/2 inch deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a half inch deep cut all the way across and over the top of the ham. Then repeat this cust, about an inch apart, slicing the ham from one side to the other. Then turn the ham 180 degrees and repeat, straight cuts, ll the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. Is is well-wort the effort and it only takes a few minutes. Preheat oven to 325. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. (I skipped the foil and put into my big turkey pan] Roast 45 to 50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl (I skipped the sugar when I made it]. Set aside next to the stove. Remove the ham from the oven and baste it, 10 minutes more, baste again, 10 minutes more, baste it generously with all remaining glaze one last time and finish roasting it for 5 more minutes. An average of 10 minutes cooking time per pound of ham should be just right. Transfer the ham to a large platter and let rest 10 to 15 minutes before slicing.
[Name] Wood Ranch Peanut Cole Slaw [AuthorId] 137911 [AuthorName] Pam-I-Am [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Wood Ranch Peanut Cole Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "< 30 Mins", "Small Appliance", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "1/3", "1", "1 1/2", "1/2", "1/4", "1/3", "1"] [RecipeIngredientParts] ["carrots", "purple cabbage", "celery", "red wine vinegar", "water", "sugar", "salt", "garlic powder", "unsalted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.6 [FatContent] 25.8 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 265.9 [CarbohydrateContent] 17.9 [FiberContent] 4.1 [SugarContent] 7.8 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. 2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. 3. Mix dressing with coleslaw; stir in peanuts and toss well. 4. Refrigerate until ready to serve.
[Name] Curried Quinoa and Lentil Salad [AuthorId] 875884 [AuthorName] jewelsf [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-04-07T14:54:00Z [Description] A delicious protein rich vegan salad. Dressing is "vitamix" Ginger Curry Vinaigrette, with slight reduction of salt https://www.vitamix.com/us/en_us/Recipes/Ginger-Curry-Vinaigrette [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/875884/DtaYiX4LSB9WY8tkGkuA_20200406_163148.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/3", "3/4", "4 1/2", "1", "3/4", "1", "3", "2", "1", "1/2", "1/2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["green lentil", "quinoa", "water", "garlic clove", "salt", "gingerroot", "lemon juice", "red wine vinegar", "curry powder", "olive oil", "bell pepper", "green onion", "cucumber", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.1 [FatContent] 19.7 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 301.6 [CarbohydrateContent] 28.6 [FiberContent] 5.8 [SugarContent] 5.2 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] 4 cups [RecipeInstructions] ["Cook lentils in about 3 cups of water until tender. Refrigerate until cool.", "Combine Quinoa and 1/5 cups of water in a pan. Bring to a boil, and reduce to a low simmer until done - about 20 minutes. Refrigerate until cool.", "DRESSING: combine garlic clove, salt, ginger, lemon juice, red wine vinegar, curry powder, and olive oil in a blender (preferably a high speed blender] Blend until combined. set aside.", "SALAD: chop veggies into small pieces. combine lentils, quinoa, veggies, dressing, amba sauce, and raisins and gently fold together. Chill for a few hours to allow flavors to combine." ]
[Name] Classic Italian Easter Bread [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT2H30M [TotalTime] PT2H50M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Classic Italian Easter 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/recipes/54/00/34/c49mFNM6QsKESjenlh0h_325E9F83-1F1F-4AD1-A3CD-6A34B05D987E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/34/nLGTR553RImzK3LLBGU4_italian-easter-bread-10-1200.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/34/HujwxMf1Q5WFkzSBh1QK_SprinkleBakes Sprinkle Bakes Italian Easter Bread.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/34/M4JINUXyQ8KqJMgykQn4_italian-easter-bread-12-600x900.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/34/9fTo3tIvS3quU53Wxe9A_B9842FE2-2C19-4AD8-A4CE-BE57833F42F8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/34/m1XEa9w5TuOarxq9Rtak_3969AC5E-9B0A-4426-BDE6-11F12C4F6A4D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/02/4/SAWCafjkTd7aHdb8npHA_09E8A295-8379-4DCB-A981-FBD128691F86.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/02/4/ByDZhlbSVSOSpe0bboKQ_D0A6BF97-8260-450D-8CD7-FD620FCA63FB.jpeg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "2", "1/2", "1", NA, "1", "4", "1", "1", "2", NA] [RecipeIngredientParts] ["milk", "butter", "eggs", "sugar", "vanilla extract", "lemon rind", "active dry yeast", "all-purpose flour", "egg", "water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.0 [FatContent] 11.0 [SaturatedFatContent] 6.2 [CholesterolContent] 101.4 [SodiumContent] 110.9 [CarbohydrateContent] 41.8 [FiberContent] 1.3 [SugarContent] 8.6 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] 2 Loaves [RecipeInstructions] In a saucepan, add the 1-1/4 cup milk and butter and heat just until the butter is melted. Remove from the heat. in a large bowl, place the 2 eggs, sugar, lemon rind and vanilla. Beat for several minutes. Slowly pour the milk mixture into the egg mixture constantly beating until everything is incorporated. Add the yeast to the mixture and beat until blended. Mix in the flour a 1/2 cup at a time beating continuously, stop once all of the flour is mixed inches. Lightly flour the counter then place the dough on it and knead the dough for several minutes. Place the dough in a large bowl and cover the bowl with plastic and a large towel. Let rise until doubled in size, around an hour. Turn the raised dough onto a lightly floured surface and cut into four pieces. Knead each piece for a minute, then roll into long cylinders. Loosely twist two cylinders together then form into a circle, pressing the ends together. Line 2 large baking sheets with parchment paper. Place a ring on each tray, then cover and let rise again for about an hour. Preheat the oven to 350F degrees. Mix the egg wash by beating an egg and water together, then brush over entire ring. Sprinkle the top with the coloured sprinkles, then place a dyed egg in the centre. Bake for approximatsly 20 minutes or until the bread has a nice golden colour. **If you prefer smaller rings, adjust the cooking time. Also, plain non-dyed eggs can be used.
[Name] Baz's Minestrone Soup [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-04-07T14:54:00Z [Description] Make and share this Baz's Minestrone Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "2", "1", "2", "2", "1", "1", "1", "1", "150", "150", "60", "2", NA] [RecipeIngredientParts] ["bacon", "onion", "garlic cloves", "olive oil", "fresh rosemary", "celery ribs", "carrot", "potatoes", "tomato paste", "zucchini", "diced tomatoes", "borlotti beans", "macaroni", "peas", "pesto sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.1 [FatContent] 5.9 [SaturatedFatContent] 1.2 [CholesterolContent] 2.0 [SodiumContent] 677.4 [CarbohydrateContent] 45.5 [FiberContent] 9.8 [SugarContent] 5.9 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove the rind from the bacon then cut into small squares (approx. 3/4 cm square]. Chop the onion coarsely into similar small dice and finely chop or crush garlic. Heat the oil in a large saucepan or stock pot. Add the bacon, onion, garlic and rosemary and cook over low heat for at least 5 minutes until everything has started to soften. Add celery, carrot, potato and tomato paste and cook, stirring, for 2 to 3 minutes more. Add zucchini, tomatoes, beans and stock (preheat the stock if you want to speed up the process] and bring to the boil. Reduce heat to low and simmer, covered, for 1.5 hours. (Check and stir occasionally to ensure it doesn’t catch on the bottom. If soup is looking too thick, top up with stock or water.]. Add the pasta, peas and spinach (the soup needs to be quite liquid as the pasta will thicken it as it cooks. Add more liquid if required]. Simmer, uncovered, for a further 15 minutes. Season the soup with salt and pepper, then stir in the pesto. Serve in bowls topped with grated or shaved Parmesan cheese.
[Name] English Cucumber Pickles [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-04-07T14:55:00Z [Description] Make and share this English Cucumber Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1", "1", NA] [RecipeIngredientParts] ["English cucumber", "vinegar", "water", "salt", "sugar", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 584.5 [CarbohydrateContent] 3.8 [FiberContent] 0.4 [SugarContent] 2.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a mandolin, slice the cucumber on thin, with or without skin. Mix the remaining ingredients and pour over the sliced pickles. Let marinate for several hours. Taste and adjust the seasonings. Pour off the liquid when ready to serve.
[Name] Yummy Scrumptious Nachos [AuthorId] 2002397005 [AuthorName] Laura [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2020-04-07T14:55:00Z [Description] Amazing nachos with bourbon chili that everyone will love... made with extra chili as it's a great meal all by itself! [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "2", "3 -4", "2", "2", "15", "15", "15", "24", "8", "2", "3", "1", "2", "2", "2", "1/2", "1/2", "1 1/2", "1", "1/4", "2", NA, "1", "15", "2", "2", "12", "12"] [RecipeIngredientParts] ["olive oil", "sweet onion", "garlic cloves", "brown sugar", "Bourbon", "turkey", "chicken", "kidney beans", "pinto beans", "pinto beans", "cannellini beans", "crushed tomatoes", "masa harina flour", "cornmeal", "chili powder", "ground cumin", "dried oregano", "sea salt", "cayenne", "red onion", "lime, juice of", "plum tomatoes", "cilantro", "salt", "fresh corn", "cilantro", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.8 [FatContent] 34.5 [SaturatedFatContent] 15.2 [CholesterolContent] 136.0 [SodiumContent] 1902.4 [CarbohydrateContent] 64.8 [FiberContent] 17.7 [SugarContent] 14.3 [ProteinContent] 48.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 3 Bean Chili: In a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked. Add brown sugar, mixing well and continue sautéing for 2 minutes. Carefully add bourbon, making sure it doesn't go near open flames. Allow the alcohol to burn off bourbon for a minute as the mixture continues to cook. Add ground meat and begin the browning process. You may need to add additional olive oil. Brown all the meat continuously stirring to break up the meat. ( You may find a heavy wire whisk helpful in breaking up the chunks]. When the meat is browned begin adding in your seasonings (remember you can always add more after its cooked for awhile]. Add tomatoes, chicken stock and beans combining all of the ingredients. Reduce heat to simmer and allow to simmer for 1 - 2 hours, stirring so it won't stick to the bottom. If chili begins to get too thick you can add additional stock or water to get it to the consistency you like. Taste and re-season to your taste. Be careful in adding Cayenne if you decide to kick it up a notch as a little goes a long way. Reserve two cups (or more] for nachos and cool and refrigerate the remainder for another time. Fresh Salsa: Mix red onion, lime juice, Roma tomatoes, cilantro, and salt in a bowl and allow to stand 15 more minutes for flavors to blend before serving. Pan Roasted Corn: Cut corn off of ears. Place corn in a hot sauté pan. Toss corn around pan to allow it to slightly brown. Remove corn from stove top and place on a plate to allow it to fully cool. Season corn with sea salt and black pepper to taste. Add 1 teaspoon of cilantro to the mixture and set aside till needed. Assembly: Preheat oven to 425 degrees F. Use a large flat cookie sheet to heat the nachos. Place parchment paper on cookie sheet making the piece larger than you need, so it can be lifted off of the sheet easily. Mound chips on top of the parchment paper. Spoon heated chili on top of chips. Sprinkle corn kernels on top of chips. Then add jalapeños. Top with as much shredded cheese as you desire. I used about 1 1/2 cups of cheddar. Place cookie sheet of prepared nachos into a preheated oven for 7-10 minutes or until the cheese has melted. While nachos are in the oven, heat the refried beans. You can use a microwave or a sauté pan. Just make sure they reach a temperature of 165 degrees. Place the heated beans on your serving dish, spreading them out evenly, leaving the edge around the platter uncovered. Remove the nachos from the oven and carefully pick up the parchment paper and slide the nachos off of the paper. Be careful the pan is very hot and the paper can be hot to the touch. Straighten out the nachos on the platter. Add fresh salsa on top of the nachos. Serve with sour cream, guacamole and additional salsa.
[Name] Whipped Coffee (Dalgona Coffee) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-04-07T14:55:00Z [Description] The latest craze. Its official name is Dalgona Coffee and it is technically the reverse of a regular coffee. Instead of foamy milk on top and coffee on bottom, you have milk on bottom and a frothy, foamy coffee on top.  If too strong, reduce proportions to 1:1:1 [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Korean", "Asian", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2 - 1"] [RecipeIngredientParts] ["instant coffee", "sugar", "warm water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.1 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 126.5 [CarbohydrateContent] 39.0 [FiberContent] 0.0 [SugarContent] 25.1 [ProteinContent] 8.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir together the instant coffee, sugar and warm water in a bowl. With an electric mixer, beat the ingredients until extremely foamy; something like the texture of cool whip. Add ice to a glass and pour over the milk; about 2/3 of the way to the top of the glass. Top the glass off with the whipped coffee.
[Name] Delicious BBQ Sauce for Chicken [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-04-10T19:51:00Z [Description] This sauce is tasty and quick to make. It can be used as a marinade, dipping sauce or brush it on while rotisserieing your chicken. VIDEO https://www.youtube.com/watch?v=KS-D4joewFI [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/eDrNjhuRE2m2rqRfqD4h_BBQ-Sauce-for-Chicken_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/eDrNjhuRE2m2rqRfqD4h_BBQ-Sauce-for-Chicken_Fotor-1024x768.jpg"] [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/3", "2", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "unbleached all-purpose flour", "low sodium chicken broth", "ketchup", "brown sugar", "Worcestershire sauce", "white vinegar", "hot paprika", "garlic powder", "onion powder", "sea salt", "black pepper", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.7 [FatContent] 13.3 [SaturatedFatContent] 7.6 [CholesterolContent] 35.8 [SodiumContent] 1432.3 [CarbohydrateContent] 34.8 [FiberContent] 1.5 [SugarContent] 24.2 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] To make a roux, in a medium pot over medium heat, add butter. When melted, add flour and whisk ingredients constantly for about 3 minutes. Pour in cold chicken broth, whisking constantly until well incorporated. Add ketchup, brown sugar, Worcestershire sauce, white vinegar, hot sauce, hot paprika, garlic powder, onion powder, sea salt and freshly ground black pepper; whisk well and increase heat to high. When it boils, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. About 5 minutes before time is up, add heavy cream, whisk and cook for the remaining time.
[Name] Thai Ginger and Mushroom Chicken [AuthorId] 664982 [AuthorName] BDM FAMILY [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-04-10T19:51:00Z [Description] Very similar to a recipe from an old restaurant we used to visit. Still working on getting more sauce at the end but the taste is spot on. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3 -5", "1", "1", "1", "3/4 - 1", "8", "1", "1", "1/4", "1", "1 -2", "1"] [RecipeIngredientParts] ["garlic cloves", "fish sauce", "oyster sauce", "white sugar", "ginger", "onion", "chicken broth", "chicken thighs", "chicken breast", "bell pepper", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.4 [FatContent] 25.8 [SaturatedFatContent] 6.3 [CholesterolContent] 95.5 [SodiumContent] 619.0 [CarbohydrateContent] 21.8 [FiberContent] 3.9 [SugarContent] 7.0 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place wok on the stove and bring to medium heat. Add the oil and garlic and stir until fragrant (20 seconds]. Add the cut chicken and wok it till chicken is almost done (should still be pink inside]. Add all remaining ingredients except the chicken broth and mix all until everything is coated in the sauce. Put a lid over and let cook until chicken is done and vegetable are just barely tender. Remove the lid and mix with the chicken broth and let cook on high for about 1 minute. Serve with Jasmine rice and your choices of garnish.
[Name] Perfect Flaky Pie Crust [AuthorId] 2002627568 [AuthorName] the baked angel [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-04-10T19:57:00Z [Description] Make and share this Perfect Flaky Pie Crust 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/54/00/62/EBF0Z4DTyiMt8VGFumTw_Screenshot_20200418-090110.png" [RecipeCategory] Pie [Keywords] ["Dessert", "Vegan", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 2/3", "1", "1", "6"] [RecipeIngredientParts] ["flour", "salt", "shortening", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.3 [FatContent] 34.7 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 389.1 [CarbohydrateContent] 42.4 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 1 pie pan [RecipeInstructions] combine the flour, salt, and shortening into a large bowl. now for this bit, you can use a fork to mix together but you will find it much easier to use your (washed] hands - add the cold water in 2 tablespoons at a time, kneading in between until it is well combined. if time allows, knead the dough into a ball and wrap in plastic wrap, then press it down to flatten the top and bottom until it's about 1-2 inches thick and set in the fridge for about 20minutes to allow for easier rolling out. split the dough in half - roll out one half and layer on the bottom of the pan. add your filling, then roll out the second half and cover the top. you will NOT need to bake this before adding your filling, the preferred temp and time for this crust is at 350°F for 1 hour.
[Name] Margherita Pizza [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2020-04-10T19:57:00Z [Description] Make and share this Margherita 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/54/00/63/AFdAf9osQWmApq5atkvQ_osb5c5PKT7OHWJ5hlnYn_margherita-pizza-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/01/7/osb5c5PKT7OHWJ5hlnYn_margherita-pizza-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/63/wnPkF86jRpKKsMrPr8TL_9A19DA6A-E142-439F-95C1-251B0B310ECC.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/63/n4ld7hFATyWjP6dQwKzo_8EFA6C83-4FDA-4A89-9D07-710777B1D224.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/63/fxg2alD5S7yQ34kpSbzA_60DC2A72-2934-4731-973B-5307CE4AE780.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/01/7/lwFFdJ07SHqGXvM07oHW_Margherita-Pizza-022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/01/7/vXGJj0E7TdioYyfjOoh4_Margherita-Pizza-016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/01/7/ZXB3SKjQbi71NabwVpjT_Margherita-Pizza-003.jpg" ] [RecipeCategory] European [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "4", "2", NA, NA, "1/2", "1/4", NA, "2", "32"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "all-purpose flour", "salt", "olive oil", "san marzano tomatoes", "dried oregano", "olive oil", "buffalo mozzarella", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1269.4 [FatContent] 65.8 [SaturatedFatContent] 32.0 [CholesterolContent] 179.5 [SodiumContent] 2595.5 [CarbohydrateContent] 102.3 [FiberContent] 4.3 [SugarContent] 3.3 [ProteinContent] 64.7 [RecipeServings] nan [RecipeYield] 4 13” pizzas [RecipeInstructions] ["In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.", "Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.", "Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 20 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.", "On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings." ]
[Name] Borscht Stew [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2020-04-10T21:34:00Z [Description] This isn't the traditional borscht consomme, with just beets, this is a stew, full of delicious root vegetables, comfort in the winter when you want something hearty and flavourful [Images] character(0) [RecipeCategory] Polish [Keywords] "European" [RecipeIngredientQuantities] ["2", "3", "4", "1", "1", "1", "1", "4", "2", "1", "1", "1", "2", "2/3"] [RecipeIngredientParts] ["beef drippings", "stewing beef", "salt", "pepper", "bay leaf", "butter", "carrots", "leek", "turnip", "cabbage", "beets", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.7 [FatContent] 36.2 [SaturatedFatContent] 18.7 [CholesterolContent] 196.3 [SodiumContent] 429.4 [CarbohydrateContent] 15.3 [FiberContent] 4.5 [SugarContent] 8.2 [ProteinContent] 52.3 [RecipeServings] 8.0 [RecipeYield] 8 bowls [RecipeInstructions] ["Brown the sliced onions in hot beef drippings in a large saucepan. Cut the beef into 2\" cubes, discarding as much fat as possible, then add to the browned onions and quickly sear on all sides, adding a little more drippings if necessary, but try to use as little fat as possible.", "Add the salt, pepper, herbes de provence, and bay leaf. Cover with water about 1/2\" above meat. Bring to a boil, skimming off all froth that rises to the surface, then simmer for 2 hours or until the meat is tender.", "Melt butter in another large saucepan. Cut the carrots, leek, and turnip into 1/4\" slices and add to the sizzling butter.", "Stir for 2 minutes, then add the shredded cabbage. Simmer uncovered for 10 minutes. Lift the cooked meat out of the stock and add to the fried vegetables. Strain the stock and add it to the meat and vegetables. Simmer for 2 hours.", "Shred the beets with a coarse grater or food processor and add 3 minutes before you are ready to serve the soup, then reheat. Taste and adjust the seasoning if necessary. Add the sour cream and serve hot with an additional fluff of sour cream if desired." ]
[Name] Vegetarian Lentil and Mushroom Meatballs [AuthorId] 657535 [AuthorName] Jean 7 [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2020-04-10T21:35:00Z [Description] Make and share this Vegetarian Lentil and Mushroom Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "8", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "2", "1", "3 -4", "1/4", "1", "2", NA] [RecipeIngredientParts] ["dried brown lentils", "bay leaf", "vegetable broth", "cremini mushrooms", "old fashioned oats", "flat leaf parsley", "dried oregano", "red pepper flakes", "dried thyme", "dried tarragon", "olive oil", "garlic cloves", "red wine", "tamari soy sauce", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.8 [FatContent] 10.5 [SaturatedFatContent] 1.9 [CholesterolContent] 93.0 [SodiumContent] 49.2 [CarbohydrateContent] 43.0 [FiberContent] 17.0 [SugarContent] 3.5 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] 16 meatballs [RecipeInstructions] Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.] Remove from heat, drain and let cool for a few minutes. Discard the bay leaf. In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon]. Pulse/blend until the mixture is pretty well pulverized but not mush (see photos]. In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly. Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 ½-inch diameter]. Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs]. Bake for 35 minutes, or until golden brown. Serve with pasta and tomato sauce.

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