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[Name] Yummy Relish [AuthorId] 1139722 [AuthorName] Meekocu2 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-04-10T21:35:00Z [Description] This s a recipe my mom made all summer long when her fresh tomatoes, cucumbers and bell peppers were all ripe.  Simply cut up as much as you want of each veggie, there are no exact measurements.. Simple and easy with fresh veggies and pantry staples. It also can be served over lettuce as a salad. You can also switch up to what ever veggies you like! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1139722/bekUDBWqSZCqjJNg09KV_IMG_2043.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "4", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "green bell pepper", "cucumbers", "onions", "sugar", "white vinegar", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.3 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 300.9 [CarbohydrateContent] 13.5 [FiberContent] 3.0 [SugarContent] 8.2 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Cut all veggies into large bite sized pieces and place into a large serving bowl. Make sure to cut the tomatoes over the bowl you will be using to catch the juice! In a separate bowl, (I just use a 1 cup measuring glass cup], mix the sugar, vinegar, oil, salt and pepper well. Pour it over the veggies and give it a stir. Place into the refrigerator, covered, for at least an hour, longer is better for it to marinate and get into the veggies. Stir frequently. Enjoy!
[Name] Spinach & Tropical Trail Mix Salad [AuthorId] 43392439 [AuthorName] BQuinn1234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-10T21:35:00Z [Description] 12 oz. bag baby spinach, 8 oz. can mandarin oranges, 10 oz. bag tropical trail mix mix together & serves 4. Use Raspberry-Walnut vineragrette dressing, very lightley. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "mandarin oranges" [AggregatedRating] nan [ReviewCount] nan [Calories] 248.6 [FatContent] 13.0 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 144.4 [CarbohydrateContent] 30.8 [FiberContent] 2.5 [SugarContent] 7.7 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.] Mix ingredients together in a bowl. 2.] Chill until ready to serve. 3.] Use Raspberry-Pecan Vinergrette dressing lightly to salad.
[Name] Red Devil's Food Cake [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-04-10T21:40:00Z [Description] Make and share this Red Devil's Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 2/3", "1 1/2", "1 1/4", "1", "1/2", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["sugar", "baking soda", "salt", "shortening", "milk", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.7 [FatContent] 11.0 [SaturatedFatContent] 3.0 [CholesterolContent] 49.4 [SodiumContent] 353.2 [CarbohydrateContent] 41.3 [FiberContent] 1.1 [SugarContent] 25.1 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees F. Place oven rack in center of oven. Prepare baking pans. Sift dry ingredients into mixing bowl. Add shortening, milk and vanilla, and beat 2 minutes on medium speed, scraping bowl constantly. (may substitute butter for half of shortening]. Add eggs, beat 2 minutes more. Pour into greased, floured pans. Bake at 350 degrees F. 8” layers, bake 38 minutes. 9” layers, bake 30 minutes. Cupcakes, fill half full, bake 15 - 18 minutes.
[Name] New Starlight Cake, Betty Crocker [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-04-10T21:40:00Z [Description] This is an easy, delicious cake, that is easy to double if you need a larger size. I used this recipe for decorated cakes that I sold for a while. You may use lemon flavoring instead of vanilla if desired. Half of the shortening may be replaced with butter. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/4", "3 1/2", "1", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "shortening", "milk", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 10.7 [SaturatedFatContent] 3.0 [CholesterolContent] 49.4 [SodiumContent] 328.1 [CarbohydrateContent] 38.1 [FiberContent] 0.6 [SugarContent] 20.9 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees F. Grease and flour pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scrape bowl thoroughly. Beat 3 minutes at high speed, scraping occasionally. Pour into pan(s], one 9” x 13”, two 8” or 9” layers. Bake until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pans. Frost if desired after completely cool.
[Name] Lasagna With Meat Sauce [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2020-04-10T21:40:00Z [Description] Make and share this Lasagna With Meat 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/submissions/recipe/1175377/q3uv9NbQN693PdXQADbN_F0CD6530-324B-4E25-A569-B989EAF2A704.jpeg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "3", "1", "1", "1/2", "2", "75", "3 1/2", "1/2", "1 1/2", "1/2", "1", "2", "750", NA] [RecipeIngredientParts] ["olive oil", "ground beef", "onion", "garlic cloves", "carrot", "celery rib", "tomato sauce", "tomato paste", "basil", "oregano leaves", "salt", "black pepper", "garlic powder", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 969.4 [FatContent] 44.8 [SaturatedFatContent] 20.0 [CholesterolContent] 151.2 [SodiumContent] 2105.1 [CarbohydrateContent] 84.0 [FiberContent] 6.8 [SugarContent] 13.4 [ProteinContent] 56.9 [RecipeServings] nan [RecipeYield] 1 Large lasagna [RecipeInstructions] Heat oil In a large saucepan on medium heat, then add the onions and sauté until translucent. Add the garlic and sauté until fragrant. Mince the carrots, celery and pepper then add to the onion mixture. Cook until the vegetables are tender, several minutes. Once the vegetables are done, crumble the ground beef into the pan and saute until the meat has colour. Add the tomato sauce, paste and spices and simmer for about an hour, stirring every once in a while. Taste and adjust the seasonings if necessary. Preheat the oven to 350F degrees. In a lasagna dish, place a bit of the sauce on the bottom. Layer 1/4 of the uncooked pasta sheets, a layer of sauce, sprinkle some parmesan cheese, then the mozzarella cheese. Repeat three more times. Cover with foil and bake for 45-60 minutes, then remove foil and bake an additional 5-10 minutes or untll the lasagna has the desired colour. Let rest for 10 minutes before serving. * I often make the sauce the night before and warm if up just before preparing the dish. * I prefer light amounts of sauce and cheese in the layers, but I do add more cheese to the top layer. Add or decrease the amount of cheeses as you see fit. *My dish is 13.5\" x 14.5\".
[Name] Rack of Lamb With Herbes De Provence [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-04-10T21:42:00Z [Description] This dish is flavorful and very elegant! The presentation is beautiful and the taste is just amazing! VIDEO https://www.youtube.com/watch?v=xzMSdewSddI [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/rt4dE9pZRsauCYPU0D3L_Rack-of-Lamb-15_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/rt4dE9pZRsauCYPU0D3L_Rack-of-Lamb-15_Fotor-1024x768.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1", "1/4", "1/4", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["racks of lamb", "sea salt", "black pepper", "olive oil", "panko breadcrumbs", "parsley", "parmesan cheese", "garlic cloves", "olive oil", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 12.3 [SaturatedFatContent] 2.6 [CholesterolContent] 5.5 [SodiumContent] 763.1 [CarbohydrateContent] 21.4 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.", "Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.", "After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving." ]
[Name] Barbecued Burnt Ends [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT4H [TotalTime] PT4H5M [DatePublished] 2020-04-10T21:43:00Z [Description] In addition to the ingredients, you will need 1 (13 x 9-inch) disposable aluminum roasting pan (if using charcoal) or 2 (8 1/2 x 6-inch) disposable aluminum pans (if using gas).  Recipe from America’s Test Kitchen.  [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "2", "4", "3/4", "1/4", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["kosher salt", "granulated sugar", "beef brisket", "brown sugar", "pepper", "ketchup", "brown sugar", "cider vinegar", "Worcestershire sauce", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.2 [FatContent] 21.0 [SaturatedFatContent] 7.4 [CholesterolContent] 175.8 [SodiumContent] 28814.6 [CarbohydrateContent] 34.2 [FiberContent] 0.6 [SugarContent] 31.4 [ProteinContent] 59.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For the brisket and rub: Dissolve 2 cups salt and granulated sugar in 4 quarts cold water in large container. Slice brisket with grain into 1 1/2-inch-thick strips. Add brisket strips to brine, cover, and refrigerate for 2-4 hours. Remove brisket from brine and pat dry with paper towels.", "Combine brown sugar, pepper, and remaining 1 tablespoon salt in bowl. Season brisket all over with rub. Just before grilling, soak wood chips in water for 15 minutes; drain. Using 2 large pieces of heavy-duty aluminum foil, wrap soaked chips in 2 foil packets and cut several vent holes in tops.", "For a charcoal grill: Open bottom vent halfway and place disposable pan filled with 2 quarts water on 1 side of grill, with long side of pan facing center of grill. Arrange 3 quarts unlit charcoal briquettes on opposite side of grill and place 1 wood chip packet on coals. Light large chimney starter halfway filled with charcoal briquettes (3 quarts]. When top coals are partially covered with ash, pour evenly over unlit coals and wood chip packet. Place remaining wood chip packet on lit coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.", "For a gas grill: Add 1/2 cup ice cubes to 1 wood chip packet. Remove cooking grate and place both wood chip packets directly on primary burner; place disposable pans each filled with 2 cups water directly on secondary burner(s]. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s]. (Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.].", "Clean and oil cooking grate. Arrange brisket on cooler side of grill as far from heat source as possible. Cover (positioning lid vent over brisket for charcoal] and cook without opening for 3 hours. Don’t be tempted to peek.", "Adjust oven rack to middle position and heat oven to 275 degrees. Remove brisket from grill and transfer to rimmed baking sheet. Cover sheet tightly with foil. Roast until fork slips easily in and out of meat and meat registers about 210 degrees, about 2 hours. Remove from oven, leave covered, and let rest for 1 hour. Remove foil, transfer brisket to carving board, and pour accumulated juices into fat separator.", "For the barbecue sauce: Combine ketchup, sugar, vinegar, Worcestershire, granulated garlic, cayenne, and 1/2 cup defatted brisket juices in medium saucepan. (Note: If you don’t have 1/2 cup of juices from the rested brisket, you can make up for the deficit using beef broth.] Bring to simmer over medium heat and cook until slightly thickened, about 5 minutes.", "Cut brisket strips crosswise into 1- to 2-inch chunks. Combine brisket chunks and barbecue sauce in large bowl and toss to combine. Serve." ]
[Name] Garlic Rosemary Monkey Bread [AuthorId] 1803278141 [AuthorName] Lisa L. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-04-10T21:43:00Z [Description] This bread is delicious! I've served this for several years at an event and it's gone in no time. I pre-slice before serving to make it easier. Also, If you don't have Fontina cheese, you can use any other cheese. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "7", "3", "2", "1/2", "2", NA] [RecipeIngredientParts] ["Fontina cheese", "garlic cloves", "fresh rosemary", "fresh flat-leaf parsley", "unsalted butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.3 [FatContent] 40.3 [SaturatedFatContent] 19.5 [CholesterolContent] 81.1 [SodiumContent] 1478.3 [CarbohydrateContent] 50.9 [FiberContent] 1.0 [SugarContent] 9.1 [ProteinContent] 18.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Stir together cheese, garlic, rosemary, and parsley in a medium bowl. Place melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, then transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly. Bake until golden brown, 23-25 minutes. Let bread cool for 5 minutes before removing from pan. Just before serving, drizzle with oil and top with flaky salt. TIP: Leave the bread in its Bundt pan to travel. You can reheat (and then garnish] at the party, but it's delicious at room temperature, too.
[Name] Easy All-Purpose Pizza Dough [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-04-10T21:43:00Z [Description] This basic recipe which can be used to make calzones, focaccia or bread, can easily be doubled or frozen. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/03/5/vNdf0dohTPK21WSTYH71_download%20(1).jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "3 1/4", "1/2", NA] [RecipeIngredientParts] ["dry yeast", "warm water", "all-purpose flour", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1504.8 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1183.8 [CarbohydrateContent] 313.3 [FiberContent] 13.1 [SugarContent] 1.1 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] 1 12 inch pizza [RecipeInstructions] Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 cup flour and salt to yeast mixture and stir well. Stir 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 min], and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky]. To knead, push out the mound of dough with the heels of your hands, fold it over, give it a quarter turn, ad repeat. The dough should become smooth. If necessary, add slightly more flour. Shape the pizza dough into a ball. Place the dough in a large bowl coated with olive oil turning to coat top. Cover and let rise a warm place one hour or until doubled in size. Press 2 fingers into dough, if an indentation, the dough has risen enough. Use your hands to deflate the dough, cover and let rest 5 minutes. Either roll or shape into a 12\" circle. Transfer to a pizza pan. Add desired toppings, and bake in 450F preheated oven for 13 - 15 minutes or until toppings are golden brown. **To Freeze: let the dough rise once, punch down, and shape into a ball. Place in a heavy duty zip top bag coated with cooking spray, squeeze all of the air out and seal. Store up to 1 month. To Thaw: place the dough in refrigerator 12 hours or overnight. Place dough on floured surface and shape. Alternatively, you can make the dough, roll it out, wrap in foil, and freeze. To bake, remove from freezer, top and bake according to recipe instructions, (no need to thaw].
[Name] Layered Brownie Ice Cream Cake [AuthorId] 2002685310 [AuthorName] Anonymous [CookTime] PT48H [PrepTime] PT30M [TotalTime] PT48H30M [DatePublished] 2020-04-10T21:44:00Z [Description] A brownie at the bottom as crust with vanilla ice cream and topped with whipped cream and ice cream sandwhiches around the side [Images] character(0) [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "18", "4", "8", "6"] [RecipeIngredientParts] ["ice cream sandwiches", "French vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.0 [FatContent] 27.3 [SaturatedFatContent] 13.5 [CholesterolContent] 97.0 [SodiumContent] 247.6 [CarbohydrateContent] 63.6 [FiberContent] 0.0 [SugarContent] 19.6 [ProteinContent] 5.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1. Mix and bake brownies(let it cool]. 2.Put plastic wrap on the bottom of a pop off spring pan and spread out ice cream and take out and put back in freezer till later. 3.Then put pain the pop off spring pan and add whipped topping and put in the freezer overnight. 4.Now put the brownies on the bottom of the pop off spring pan. 5.And now take off the parchment paper on the ice cream and whipped cream. 6.Top the vanilla ice cream on top of the brownie. 7. Place whipped cream on top. *Crush oreos and place on top.
[Name] DoubleTree Chocolate Chip Cookie Recipe [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT21M [PrepTime] PT20M [TotalTime] PT41M [DatePublished] 2020-04-10T21:44:00Z [Description] If you’ve ever stayed at a DoubleTree by Hilton hotel, then you know that the warm chocolate chip cookies they give to guests are everything. While it may be a while before we can get our hands on those cookies at an actual hotel, the brand has decided to gift the world with something even better. For the first time in history, DoubleTree has released the official recipe for its popular welcome cookies. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "2", "1 1/4", "1/4", "2 1/4", "1/2", "1", "1", "1", "2 2/3", "1 3/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "light brown sugar", "eggs", "vanilla extract", "fresh lemon juice", "flour", "rolled oats", "baking soda", "salt", "cinnamon", "chocolate chips", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1532.2 [FatContent] 93.4 [SaturatedFatContent] 42.5 [CholesterolContent] 172.0 [SodiumContent] 1091.3 [CarbohydrateContent] 174.0 [FiberContent] 10.4 [SugarContent] 112.3 [ProteinContent] 19.8 [RecipeServings] 5.0 [RecipeYield] 26 Cookies [RecipeInstructions] Preheat oven to 300°F. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons] onto a baking sheet lined with parchment paper about 2 inches apart. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
[Name] Instant Sweet Potato Bread for the Bread Machine [AuthorId] 1894262 [AuthorName] DavidC [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-04-14T14:34:00Z [Description] Quick and easy recipe to make an awesome loaf of sweet potato bread using your bread machine with a twist. This recipe uses Betty Crocker instant sweet potato flakes instead of the traditional instant mashed potato flakes and is incredibly addictive and delicious. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Bread Machine", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1 2/3", "1 1/2", "1 1/2", "3", "1/2", "3", "3", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["water", "margarine", "butter", "salt", "bread flour", "dark brown sugar", "ground cinnamon", "nutmeg", "bread machine yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.0 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.6 [SodiumContent] 484.2 [CarbohydrateContent] 45.9 [FiberContent] 1.8 [SugarContent] 6.8 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Measuring carefully, place all ingredients in the order listed into your bread machine pan. Program your machine to the basic cycle and desired crust setting (medium is recommended]. Use the 1-1/2 pound loaf size. Start the cycle on your bread machine. When complete, remove the bread pan from the bread machine and let cool for 15 minutes. Use a spatula to separate the top edges of the crust from the bread pan. Remove the bread loaf from the pan and let cool for an additional 15 minutes before serving. Serving Suggestion: You can serve the bread with a delicious homemade herb butter. To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl. The bread is also great toasted and used to make a peanut butter and jelly snadwich!
[Name] Cheddar Ranch Meatloaf [AuthorId] 463502 [AuthorName] Tinat51796 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2020-04-14T14:34:00Z [Description] Since we are trying to eat lower carbs I combined a few different recipes and this is what we ended up with.   It was a hit! [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", NA, "1/2", "1/2"] [RecipeIngredientParts] ["ground beef", "egg", "onion", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.4 [FatContent] 20.4 [SaturatedFatContent] 9.7 [CholesterolContent] 103.3 [SodiumContent] 329.2 [CarbohydrateContent] 6.6 [FiberContent] 0.2 [SugarContent] 4.5 [ProteinContent] 21.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Combine all but bbq sauce and 1/2 cup cheese. 2. Preheat oven to 350. 3. Spread meat mixture onto 9x13 pan. 4. Cover with BBQ sauce and remaining cheese. 5. Bake 1 hour 15 minutes. Let sit 5 minutes before slicing. Enjoy!
[Name] Classic Brownie Ice Cream Cake [AuthorId] 2002685310 [AuthorName] Anonymous [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2020-04-14T14:34:00Z [Description] Make and share this Classic Brownie Ice Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18 1/3", "4", "8", "12"] [RecipeIngredientParts] ["French vanilla ice cream", "ice cream sandwiches"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.9 [FatContent] 27.4 [SaturatedFatContent] 13.6 [CholesterolContent] 97.0 [SodiumContent] 250.3 [CarbohydrateContent] 64.3 [FiberContent] 0.0 [SugarContent] 19.6 [ProteinContent] 6.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] First put parchment paper in a spring form pop off pan and spread out ice cream on parchment paper and put in freezer overnight and do the same to the whipped topping. Second wait till tomorrow and then make and bake. Third set out on the counter overnight. Fourth take off parchment paper and layer brownie forst then ice cream and last add whipped cream. *Fifth surround with ice cream sandwiches.
[Name] Chewy Chocolate Chip Cookies [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT28M [PrepTime] PT10M [TotalTime] PT38M [DatePublished] 2020-04-14T14:34:00Z [Description] Make and share this Chewy Chocolate Chip Cookies 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/.3/80/03/8/HafnF5KT2CZfOiRNYke1_2E7609A6-A65F-4952-9282-6F4249814672.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/03/8/2Ui8JW05RTKZtdB5QMPT_04120730-7DA1-4257-9353-4D60176216E5.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/03/8/knhLoN1zSr2EptF0CZgU_4BBC0C04-22A0-4A8B-A44C-D92A6B4D890E.jpeg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "2", "1", "1/2", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "sugar", "egg", "vanilla extract", "all-purpose flour", "baking soda", "salt", "cinnamon", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.8 [FatContent] 8.4 [SaturatedFatContent] 5.1 [CholesterolContent] 23.9 [SodiumContent] 117.5 [CarbohydrateContent] 19.1 [FiberContent] 0.9 [SugarContent] 12.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] ["Space two racks in the middle of the oven then preheat to 325°F.", "You will need 4 cookie trays, depending on the type you have, you will need to use parchment paper. I use a type that never needs greasing or parchment paper because it has a rough texture and is not dark.", "In a small saucepan, melt the butter over medium heat. Bring it to a boil and boil for about about a minute.", "Place the two sugars in a bowl then pour the hot butter into it. Beat with a mixer about a minute, then add the eggs and vanilla and beat until light and creamy, about 2 minutes.", "In another bowl. whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the butter mixture on low speed, just until incorporated. Stir in the chocolate chips and pieces just until combined.", "Using a medium cookie scoop, scoop 9 cookies onto each tray, spacing them evenly apart. Bake two trays at a time for, rotating the trays from top to bottom halfway through the baking.", "Bake until edges are golden and almost set, approximately 14 minutes. Let cool on rack for 5 minutes before transferring to a cooling rack to cool." ]
[Name] The Perfect Pizza Dough [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-04-14T14:34:00Z [Description] Make and share this The Perfect Pizza Dough 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/54/00/82/qyMBHiqBRyiLXRM0akmK_9A80DD35-CC20-4E68-B692-0183D1554E2E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/a3KTVQEsQi04bc5pDOZA_FA143D45-E039-4C4E-BD4A-E8A42F805453.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/qV5uOeLcR7mRDke1jMUZ_13BA8BE9-FD73-416A-BC61-6CA55DB74AD6.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/xHDIJC1QxiEoUYtDdAJ8_A1954BD5-7302-4153-9F54-75593B7610E9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/5PJ7ey6SRSer2vpHAOd2_02765E3C-0AF4-480F-A51F-C5B3C566FEB7.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/63p9nnVhR2WgM9zCIUHW_7FE2CAC5-19B7-4857-A6DE-8BE1ABF05863.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/00/82/60ahyqAJRSG6Kutq8IRQ_E5F80E25-B064-43CD-BDFD-8AF6D3DD71AC.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/03/7/OyQRfxsJREGNP2wMTIKD_download.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "2 1/4", "4", "1", "1/3", NA, NA] [RecipeIngredientParts] ["warm water", "sugar", "active dry yeast", "fast rising yeast", "all-purpose flour", "bread flour", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.7 [FatContent] 9.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 294.0 [CarbohydrateContent] 48.7 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 2 large pizzas [RecipeInstructions] In a small bowl, whisk the water, sugar and active yeast together. Let it sit until it's frothy, for about 10 minutes. If using the fast rising yeast, you do not need to wait for it to froth, you can just add all of the ingredients to your bowl and mix. In the bowl of your mixer, add the flour, salt, olive oil and yeast mixture. Mix everything together using a dough hook for about 5 minutes, or until the dough is soft and elastic and pulls away from the bowl. Shape the dough into a ball and place in a large oiled bowl, rubbing the dough with oil as well. Cover with plastic wrap and refrigerate. The dough can also be frozen at this stage. When ready to make the pizza, remove the dough from the fridge and leave it at room temperature for at least 30 minutes before trying to roll it out. Stretch the dough with both hands using hand pulling and gravity, or roll it to form an even crust to fit the pan. Put the pizza on parchment paper to make it easy to slide on and off the stone. Preheat the oven to 500F degrees. You can use a pizza stone or baking sheet. If using a pizza stone, heat it first, then slide the pizza, with the toppings of your choice on and bake for 8 - 10 minutes, or until the crust is golden. If using a baking pan, either spray with cooking spray or use cornmeal to prevent sticking. Any leftover dough can either be kept tightly wrapped in the fridge for up to 2 days, or in the freezer for up to 3 months. When ready to use the frozen dough, just allow it to thaw at room temperature.
[Name] Easy Healthy Quinoa Salad [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-04-14T14:34:00Z [Description] Make and share this Easy Healthy Quinoa Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3/4", "1", "1/4", "1/4", "1", "2", "1/2", NA, "1/2 - 1"] [RecipeIngredientParts] ["quinoa", "water", "chickpeas", "English cucumber", "red bell pepper", "red onion", "parsley", "olive oil", "lemon juice", "red wine vinegar", "garlic cloves", "salt", "fresh ground black pepper", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.5 [FatContent] 17.7 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 627.5 [CarbohydrateContent] 61.1 [FiberContent] 9.7 [SugarContent] 4.3 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the quinoa then combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce the temperature and simmer until the water is absorbed, about 15 minutes. Remove from heat, cover and let rest for 5 minutes. (Or you can use 3 cups of leftover quinoa instead of cooking more]. Rinse the chickpeas. In a large bowl, combine the chickpeas, cucumbers, peppers, onions and parsley, then set aside. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt then whisk and set aside. When the quinoa is cool, add it to the bowl and drizzle with the dressing. Toss until the everything is thoroughly combined. Season with black pepper, to taste, and add extra salt if needed. Sprinkle with crumbled feta cheese if using. Let the salad marinate for 5 to 10 minutes before serving. Serve chilled or at room temperature. This salad keeps well in the refrigerator, covered, for about 4 days.
[Name] Spicy Chipotle Aioli [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-14T14:35:00Z [Description] Make and share this Spicy Chipotle Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1 1/2", "1", "1/8"] [RecipeIngredientParts] ["mayonnaise", "lime juice", "chipotle chiles in adobo", "garlic clove", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.2 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the all of the ingredients together in a bowl. Chill in the refrigerator for at least 30 minutes before using.
[Name] Best-Ever Quiche Lorraine [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-04-14T14:35:00Z [Description] This is such a delicious dish that can be served for any meal; breakfast/brunch, lunch and dinner along with a little salad on the side! VIDEO https://www.youtube.com/watch?v=RfTSvJA9ZL8 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ggd5YKk6RWnBXBPD005d_Quiche-Lorraine-1_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/ggd5YKk6RWnBXBPD005d_Quiche-Lorraine-1_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/ggd5YKk6RWnBXBPD005d_Quiche-Lorraine-1_Fotor-1024x768.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "4", "1", "1/3", "1/3", "1 1/2", "1/2", "2", "3", "1", "1", "1/8", "1/2", "1/2", "14", "1"] [RecipeIngredientParts] ["frozen spinach", "bacon", "butter", "red onion", "button mushrooms", "black pepper", "garlic cloves", "eggs", "heavy cream", "nutmeg", "cayenne pepper", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.7 [FatContent] 38.6 [SaturatedFatContent] 21.1 [CholesterolContent] 156.3 [SodiumContent] 494.8 [CarbohydrateContent] 16.0 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 17.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375ºF. In a large skillet over medium heat, melt butter. Add onion and suaté until soft but not translucent, about 4 minutes. Add red pepper and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Add mushrooms and black pepper. Cook until reduced, 5 minutes. Remove from heat and set aside.", "In a medium bowl, combine bacon and spinach; mix well and set aside. In a large bowl, whisk together eggs and milk. Add nutmeg, cayenne, pepper, basil and oregano; mix well. Transfer bacon mixture into egg mixture; blend well. Add cooked veggies and combine until well mixed. Sprinkle a few drops of hot sauce. Add grated cheese (or crumbled] and combine mixture until well blended.", "Pour mixture into pie crust and cover edges with foil or place a pie crust shield over top. Transfer to preheated oven and bake for 35 to 45 minutes or until a kniefe inserted in the middle comes out clean. Remove from oven and let it sit for 5 minutes before serving. Serve with a green salad.", "Note: Sauté veggies in a little bacon fat. If using fresh spinach (about 7 oz.], steam for 3-4 minutes, tossing occasionally. Drain and rinse with cold water. Gently squeeze to remove excess water and coarsely chop it. Add sliced tomatoes on top." ]
[Name] Super Easy Spicy Sausage Gravy [AuthorId] 197045 [AuthorName] Splash035 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-04-14T14:35:00Z [Description] I found this recipe on Immaculate Bites website for Biscuits and Sausage Gravy. I didn't make the biscuits but the gravy was delicious https://www.africanbites.com/biscuits-sausage-gravy [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", "3", "2 1/2", "1/2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["breakfast sausage", "butter", "all-purpose flour", "milk", "dried thyme", "paprika", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.8 [FatContent] 46.5 [SaturatedFatContent] 19.4 [CholesterolContent] 139.6 [SodiumContent] 1001.4 [CarbohydrateContent] 11.7 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a large skillet over medium heat, let it warm up. Then add breakfast sausage, followed by creole seasoning, thyme, paprika, break into chunks using a wooden spoon. Let it cook while stirring occasionally until the meat is crumbled and browned all the way through. Transfer the sausage to a plate. Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste. Slowly add milk a little at the time; you do not want the mixture to form any lumps. Add salt and pepper. Bring to a simmer then turn down to medium heat so it simmers gently and starts to thicken into a cream sauce – about 3 minute. Stir in sausage, crushed red pepper. Continue to gently simmer until thick - about 3 more minutes. Remove from heat (the gravy will continue to thicken as it sits]. Serve immediately.
[Name] Dairy-Free Chocolate Pudding [AuthorId] 2002689031 [AuthorName] Siddharth S. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2020-04-14T14:35:00Z [Description] "This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa." - Kathleen Amos-Robel [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1 1/2", "2", "1/4"] [RecipeIngredientParts] ["cornstarch", "white sugar", "vanilla extract", "soymilk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.9 [FatContent] 4.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 97.0 [CarbohydrateContent] 53.7 [FiberContent] 4.8 [SugarContent] 32.5 [ProteinContent] 8.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine cornstarch and water to make a paste. In a large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool for five minutes, then chill in refrigerator until completely cool.
[Name] American Flag Cake [AuthorId] 2002689031 [AuthorName] Siddharth S. [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2020-04-14T14:35:00Z [Description] "Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!" [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "1", "3", "3 3/4", "2", "1", "10", "2"] [RecipeIngredientParts] ["white chocolate chips", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1087.7 [FatContent] 49.2 [SaturatedFatContent] 10.3 [CholesterolContent] 8.0 [SodiumContent] 705.7 [CarbohydrateContent] 154.0 [FiberContent] 0.5 [SugarContent] 134.1 [ProteinContent] 6.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and line 4 8-inch round cake pans with parchment paper. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion. Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula. Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely. Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even. Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers. Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring. To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer. Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring. Frost the entire outside of the cake generously with the remaining frosting. Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide. Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out. To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.
[Name] Super Easy Cauliflower Casserole [AuthorId] 1832710 [AuthorName] lshapka [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-04-14T14:35:00Z [Description] This is a delicious casserole that is quick and easy to make, and pairs well with just about anything. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "10", "1/4", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["cauliflower", "milk", "mayonnaise", "cheddar cheese", "curry powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.9 [FatContent] 18.5 [SaturatedFatContent] 8.7 [CholesterolContent] 36.3 [SodiumContent] 794.6 [CarbohydrateContent] 21.0 [FiberContent] 3.4 [SugarContent] 4.2 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chopped cauliflower in boiling water for 5 minutes. Drain well. Combine milk, chicken soup, mayonnaise, cheddar cheese, and curry. Add cauliflower and toss the cauliflower until well-coated. Put cauliflower mixture in a baking dish. In another bowl, combine butter and crushed crackers. Put cracker mixture on top of cauliflower mixture. Bake at 350° F for 30 minutes.
[Name] Lynne's Butterscotch Rhubarb Pie [AuthorId] 1832710 [AuthorName] lshapka [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-04-14T14:35:00Z [Description] This is a delicious use of all your garden rhubarb. The butterscotch adds a nice twist on a traditional rhubarb pie. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "2", "2", "1/3", "1/8", "1/2"] [RecipeIngredientParts] ["rhubarb", "granulated sugar", "all-purpose flour", "butter", "shortening", "brown sugar", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.1 [FatContent] 13.8 [SaturatedFatContent] 4.5 [CholesterolContent] 7.6 [SodiumContent] 183.9 [CarbohydrateContent] 43.5 [FiberContent] 2.2 [SugarContent] 22.1 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over rhubarb. Let stand 5 minutes, then drain. Line deep 9 inch with pastry. Combine white sugar and 1/4 cup of flour. Add to sugar and flour mix to rhubarb, mix and place in pie shell. Cream together butter, shortening, brown sugar, salt, and 1/2 cup flour. Sprinkle this mixture over the rhubarb. Bake in 425° F oven for 10 minutes. Reduce heat to 375° F and bake for 20 minutes longer.
[Name] Swedish Havreflarn Cookies [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2020-04-14T14:35:00Z [Description] Swedish / Scandinavian Oatmeal Lace Cookies. Crisp and lovely. I have adapted my recipe from several sources, and adjusted through trial and error. :-) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "Swedish", "Scandinavian", "European", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1 1/2", "1/4", "3/4", "1", "4", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["butter", "rolled oats", "sugar", "egg", "all-purpose flour", "baking powder", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.2 [FatContent] 12.3 [SaturatedFatContent] 6.3 [CholesterolContent] 43.0 [SodiumContent] 253.5 [CarbohydrateContent] 26.5 [FiberContent] 1.7 [SugarContent] 15.4 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] 30 Cookies [RecipeInstructions] Melt your butter in the microwave or in a small pot on the stove. Set aside. Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits. Do the same with the toasted, cooled almonds, or chop very fine manually. Mix the melted butter, oats and almonds till well blended. Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula. Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.] Batter should be relaxed, but NOT runny. Should not be stiff. Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.] Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls. Place on middle rack in preheated 350°F oven. Set timer for 6 minutes. Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---. Remove from oven. Put your next prepared cookie sheet into the oven and set the timer. Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container. Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet. Lather, Rinse, Repeat until you have used up all the dough. NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again. Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing. This recipe makes about 30 or more cookies, depending on your portion size. Enjoy!
[Name] Felicity's Chicken Stew [AuthorId] 1802931738 [AuthorName] Rob M [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-04-14T14:35:00Z [Description] An amazing dish I used to cook for my Gran, Felicity. Easy to make and extremely tasty! If you have one daughter who has gluten issues and another who has insulin resistance... you can make one pot and use rice and cauli rice.. easy cooking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802931738/rePSvCMARIKBDDoyByRt_Dinner_for_the_win..._FelicitysChicken_-_winter_is_at_our_door_------------._-------------------_-----------------------.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802931738/rePSvCMARIKBDDoyByRt_Dinner_for_the_win..._FelicitysChicken_-_winter_is_at_our_door_------------._-------------------_-----------------------.jpg" ] [RecipeCategory] Free Of... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, NA, "2", "1", "60", "50", "1", "1", "1/2", "1/2", "1/4", "100", "1", "2", "150", "600"] [RecipeIngredientParts] ["chicken", "garlic cloves", "flat leaf parsley", "olive oil", "butter", "ground cumin", "ground coriander", "paprika", "chili powder", "cayenne pepper", "kalamata olives", "fresh lime juice", "baby tomatoes", "Italian tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.9 [FatContent] 21.1 [SaturatedFatContent] 6.9 [CholesterolContent] 21.4 [SodiumContent] 232.3 [CarbohydrateContent] 10.1 [FiberContent] 3.6 [SugarContent] 4.6 [ProteinContent] 2.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 190c. in a dutch oven… add fats and brown onion and then add minced garlic. add chicken and brown on high heat with dry spices. add cans of toms, salt and pepper and whole baby toms. cook on med heat for 15 minutes add the parsley, put on lid. Place in over for 35 mins. add blanched beans and olives, remove lid and cook for 20 mins. add squeeze of lime, stir, taste, season, taste. Its basically cooked when the meat is separating from the bone. serve with whatever your dietary needs are. This is a carb free meal if served with cauli rice. Gluten Free with pots and rice.
[Name] Spanish Unrolled Cabbage Casserole [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2020-04-14T14:35:00Z [Description] Here's an easy twist on an old favorite, Cabbage Rolls! This hearty, healthy recipe tastes a lot like chili, and packs a lot of protein. Use any combination of two meats to add texture, dimension, and flavor. I like ground sirloin and ground pork, but you could also use sausage, ground chicken, ground turkey, hamburger, or even leftover pork roast. This meal is even better the next day after the flavors meld, and it freezes well. I use a slow cooker, but you could easily modify this recipe for the Instant Pot pressure cooker, or make it on the stove top in a deep pot. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "2", "1", "1", "7", "28", "14", "3", "1", "1", "2", "2", "1", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["ground pork", "sweet onions", "garlic", "cabbage", "red bell pepper", "green bell pepper", "chipotle chiles in adobo", "tomatoes", "Italian tomatoes", "garlic powder", "onion powder", "chili powder", "cumin", "dried rosemary", "dried thyme", "allspice", "cayenne", "brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.0 [FatContent] 20.7 [SaturatedFatContent] 7.4 [CholesterolContent] 77.8 [SodiumContent] 495.8 [CarbohydrateContent] 64.3 [FiberContent] 11.9 [SugarContent] 14.2 [ProteinContent] 31.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["1] In a heavy skillet, add the onions and meats. Brown the meats until they have dark brown, crispy bits. That dark caramelization on the meat is caused by the \"Maillard Reaction,\" and is essential for depth of flavor, especially in crock pot or pressure cooking. I prefer to brown each of the meats separately to maintain their distinct flavors and textures, but if you're pressed for time, you can do both at once.", "2] Drain the grease from the mixture and add it to your slow cooker (6 qt or larger is recommended.].", "2] Set aside one of the heads of chopped cabbage and the cooked rice.", "3] Add all of the other ingredients to the crock pot. Stir gently. Cook on high for 2 hours (or 4 hours on low.].", "4] Check seasonings and add more to taste. Add the remaining cabbage and cook for one hour. This method allows half the cabbage to cook down into the stew, and the other half to stay slightly more crisp and green, which adds texture and dimension to your dish.", "5] Remove from heat, stir in the previously cooked brown rice, and serve. (You can use any kind of rice, but I find that brown rice has a chewy texture that complements the soft casserole nicely, and it has more nutrition than white rice.].", "TIPS: You can top this casserole with a variety of yummy toppings to create some interest. I like it with shredded cheddar cheese, green or red onions, sour cream, and/or crushed tortilla chips.", "The leftovers taste even better, and you can freeze this dish for up to 3 months.", "To save time, you can replace all the dried spices with 2-3 packets of chili or taco seasoning.", "This dish is mildly spicy, but if you have a non-spicy dietary restriction or picky eaters, you can omit the cayenne pepper, and the chipotle chilies, but I would replace them with an additional tablespoon of chili powder, which is not spicy but adds flavor." ]
[Name] Heavenly Chipped Chocolate and Hazelnut Cheesecake [AuthorId] 2002689031 [AuthorName] Siddharth S. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2020-04-14T14:36:00Z [Description] Make and share this Heavenly Chipped Chocolate and Hazelnut Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Winter", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "1 1/2", "3", "1", "4", "13", "1/4", "3", "3/4"] [RecipeIngredientParts] ["white sugar", "butter", "eggs", "white sugar", "hazelnut-flavored liqueur", "toasted hazelnuts", "sour cream", "cream cheese", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.2 [FatContent] 43.5 [SaturatedFatContent] 20.5 [CholesterolContent] 119.1 [SodiumContent] 319.4 [CarbohydrateContent] 60.8 [FiberContent] 3.0 [SugarContent] 36.4 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] 1-9 inch cheesecake [RecipeInstructions] ["Preheat oven to 300 degrees F (150 degrees C].", "Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.", "Raise oven temperature to 350 degrees F (175 degrees C].", "In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.", "Bake in preheated 350 degrees F (175 degrees C] oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.", "Melt 2/3 cup semisweet chocolate chips over hot (not boiling] water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.", "Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts." ]
[Name] Sour Cream Chocolate Cake With Chocolate Sour Cream Icing [AuthorId] 1832710 [AuthorName] lshapka [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-04-14T14:36:00Z [Description] Make and share this Sour Cream Chocolate Cake With Chocolate Sour Cream Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "8", "5", "2 1/4", "1", "1", "4", "1", "1/3", "2"] [RecipeIngredientParts] ["fat free sour cream", "granulated sugar", "vanilla", "dark chocolate", "eggs", "flour", "baking soda", "salt", "chocolate", "margarine", "sour cream", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.1 [FatContent] 19.7 [SaturatedFatContent] 11.1 [CholesterolContent] 83.7 [SodiumContent] 181.7 [CarbohydrateContent] 76.5 [FiberContent] 5.3 [SugarContent] 47.5 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the cake: Mix sour cream, sugar, vanilla and melted chocolate together. Beat in eggs, one at a time. Sift flour, baking soda, and salt. Stir into wet mixture. Turn into two 9-inch buttered and floured round cake tins, or one 9x12 pan. Bake 25 minutes at 350°F. For Icing: Mix together the melted chocolate and melted margarine. Then add sour cream. Add icing sugar. Beat well. Apply to cooled cake.
[Name] Zesty French Dip [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-04-14T14:36:00Z [Description] Make and share this Zesty French Dip 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/54/00/99/zDhZc9NBQEy9Jefb3v1g_IMG_0735.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Roast Beef", "Meat", "Healthy"] [RecipeIngredientQuantities] ["1", NA, NA, "1", "1", "1", "6 -8"] [RecipeIngredientParts] ["beef roast", "salt", "pepper", "beef broth", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.5 [FatContent] 11.8 [SaturatedFatContent] 4.1 [CholesterolContent] 149.7 [SodiumContent] 833.8 [CarbohydrateContent] 26.8 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 55.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pat roast dry, sprinkle with salt and pepper to taste, and place in slow cooker. In a mixing bowl, combine beef broth, onion soup, and beer. Pour over meat. Cover and cook on LOW 8 hours, or until meat is tender but not dry. Split rolls, toast in toaster oven. Remove meat from cooker and allow to rest for 10 minutes. Then shred with two forks or cut on the diagonal into thin slices, and place in rolls. Serve with dipping sauce on the side.
[Name] 3-Ingredient Cheesy Miso Tofu [AuthorId] 2002660476 [AuthorName] Elly Mel [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-14T14:36:00Z [Description] Cheesy miso tofu is marinated tofu with miso paste. This recipe has just 3 ingredients! Easy preparing but miso makes bland tofu so flavorful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002660476/H8jHbgbVQzOZxtElhHdX_3_ingredients_Cheesy_Miso_TofuGetting_wamer_n_wamer_even_still_difficult_times.Now_many_people_trying_to_challenge_cooki.%2017842038992118551.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002660476/H8jHbgbVQzOZxtElhHdX_3_ingredients_Cheesy_Miso_TofuGetting_wamer_n_wamer_even_still_difficult_times.Now_many_people_trying_to_challenge_cooki.%2017842038992118551.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002660476/H8jHbgbVQzOZxtElhHdX_3_ingredients_Cheesy_Miso_TofuGetting_wamer_n_wamer_even_still_difficult_times.Now_many_people_trying_to_challenge_cooki.%2017842038992118551.jpg"] [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Asian", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "4", "2"] [RecipeIngredientParts] ["firm tofu", "miso", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.0 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 625.4 [CarbohydrateContent] 6.3 [FiberContent] 1.7 [SugarContent] 1.7 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To drain water from tofu, wrap tofu in paper towl. Warm up in the microwave for 3 minutes. In a small bowl, mix rice miso and lemon juice, spread to the entire surface of tofu. Fold the marinated tofu with plastic wrap, put in the fridge and let it for a night or for 3 days. Remove miso paste with spoon and slice.
[Name] Vegan Tofu Caprese Salad [AuthorId] 2002660476 [AuthorName] Elly Mel [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-14T14:36:00Z [Description] Vegan caprese with cheesy miso tofu. Marinating tofu with miso adds amazing flavor to bland tofu. If you don't have shiso (Japanese herb), you can use basil. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/03/VwviQ6ECQX29HebCQtVp_3_ingredients_Cheesy_Miso_TofuGetting_wamer_n_wamer_even_still_difficult_times.Now_many_people_trying_to_challenge_cooki. 18008697529302959.jpg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Japanese", "Asian", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "4", "2", "8 -10", "2", "3", NA] [RecipeIngredientParts] ["firm tofu", "miso", "lemon juice", "basil", "tomatoes", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.6 [FatContent] 14.8 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 628.7 [CarbohydrateContent] 8.7 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To drain water from tofu, wrap tofu in paper towl. Warm up in the microwave for 3 minutes. In a small bowl, mix rice miso and lemon juice, spread to the entire surface of tofu. Fold the marinated tofu with plastic wrap, put in the fridge and let it for a night or for 3 days. Remove miso paste with spoon and slice. Arrange tofu, tomatoes and shiso or basil alternately. Drizzle olive oil, sprinkle salt and black pepper.
[Name] Cream of Celery Soup (Hot or Chilled) [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-04-16T20:33:00Z [Description] Definitely different from others, this soup is another way to enjoy celery. It can be served hot or chilled. VIDEO https://www.youtube.com/watch?v=1egLaC8DPiE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/5JMc06GjRBBPFajxYtXt_Cream-of-Celery-4_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "5", "1", "1/2", "2", "1/3", "4", "1", "1/2", "1/8", "2", "1/2", "2"] [RecipeIngredientParts] ["butter", "leeks", "celery", "sliced water chestnuts", "sea salt", "garlic cloves", "unbleached all-purpose flour", "low sodium chicken broth", "ground black pepper", "cayenne pepper", "lemon juice", "heavy cream", "celery leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.4 [FatContent] 12.3 [SaturatedFatContent] 7.3 [CholesterolContent] 35.6 [SodiumContent] 295.2 [CarbohydrateContent] 15.5 [FiberContent] 2.4 [SugarContent] 3.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven over medium heat, add butter and when melted and it starts sizzling, throw in leeks, white onions, celery and water chestnuts. Sprinkle on some salt to help sweat the vegetables, stir well, and cover for 2 minutes. Stir again and cover for an additional 2 minutes. Uncover and add pressed garlic; sauté for 1 minute. Add flour and stir to coat before pouring chicken broth; season with celery salt, black pepper, cayenne pepper and lemon juice. Stir and bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 5 minutes. Using an immersion blender, process to your liking; smooth or with little chunks in it. Stir in heavy cream; taste and adjust if necessary. Spoon soup in warm bowls, drizzle on some heavy cream and garnish with celery leaves. Serves 8.
[Name] Roasted Beets With Balsamic Vinaigrette and Feta Cheese [AuthorId] 1832710 [AuthorName] lshapka [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-04-16T20:34:00Z [Description] Make and share this Roasted Beets With Balsamic Vinaigrette and Feta Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "2", "1", "1", "2", "1/4", "1/8", "1/3"] [RecipeIngredientParts] ["beets", "extra virgin olive oil", "red wine vinegar", "fresh parsley", "salt", "pepper", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.2 [FatContent] 6.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.4 [SodiumContent] 229.9 [CarbohydrateContent] 5.9 [FiberContent] 1.1 [SugarContent] 4.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400° F. Line a baking sheet with aluminum foil. Grease the foil and place beets on top for roasting. Bake beets 50 minutes or until the flesh is softened. Allow to cool. Peel (if desired] and slice beets. Whisk olive oil, balsamic vinegar and red wine vinegar. Add parsley, salt, and pepper and mix. Pour the vinaigrette over the sliced beets. Sprinkle crumbled feta on top.
[Name] Sara's Pickled Beets (Canning) [AuthorId] 1832710 [AuthorName] lshapka [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-04-16T20:46:00Z [Description] Make and share this Sara's Pickled Beets (Canning) recipe from Food.com. [Images] character(0) [RecipeCategory] Canning [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["35 -40", "2", "2", "3/4", "1 1/2"] [RecipeIngredientParts] ["beets", "water", "vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 228.8 [CarbohydrateContent] 54.1 [FiberContent] 5.8 [SugarContent] 48.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] In a large pot, cook beets until they can be pierced with a fork and can be easily peeled (approx. 45 mins.]. Peel beets. Cut into 1/4 inch slices. Place in sanitized pint jars. Place beets in clean pint jars. Boil the water, vinegar and sugar with pickling spice. Pour over beets to within 3/4 of an inch of the rim. Wipe rims to remove any spills. Add lids and rings. Process 15 minutes in a hot water canner.
[Name] Chick Pea & Navy Bean Soup [AuthorId] 657535 [AuthorName] Jean 7 [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2020-04-16T20:46:00Z [Description] Make and share this Chick Pea & Navy Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "4", "1/2", "1/2", "4", "1", "1", "1", "4", "3", "1/2", "1/2", "2", "2", "3", "1"] [RecipeIngredientParts] ["dried navy beans", "dried garbanzo beans", "water", "pot barley", "carrot", "celery", "onion", "chicken broth", "bay leaves", "cayenne pepper", "anchovy paste", "garlic cloves", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.0 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.8 [SodiumContent] 305.2 [CarbohydrateContent] 20.8 [FiberContent] 4.5 [SugarContent] 2.8 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] 3 quarts [RecipeInstructions] Soak chick peas and navy beans overnight in water to cover plus 2 inches. Drain chick peas and navy beans. Add a quart of water. Cook for 3 hours or until tender. Add rice, barley, mushrooms, bay leaves, chicken broth. Add water as needed. Cook 1 hour. Add mushrooms, some of other ingredients and water to blender to make about 1 1/2 cups. Blend until smooth. Add all remaining ingredients. Cook until carrot is tender - @ 45 minutes. Adjust seasoning - it will likely need salt. Add enough cayene to keep it lively. Serve with 1 tbsp lemon juice added to top of bowl.
[Name] Surinamese Chicken Curry [AuthorId] 249867 [AuthorName] JoyceJoann [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-04-16T20:46:00Z [Description] This recipe is inspired by Kay at Kayotic Kitchen.  We love her Roti chicken, but needed to make a quicker meal. We like this with naan. It’s good without potatoes if you are low carb, and sometimes we omit potatoes and serve over rice. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "2", "1", "1", "1", "4", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "potato", "onion", "green beans", "chili pepper", "garlic cloves", "curry powder", "cumin", "tomato paste", "chicken broth", "water", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.8 [FatContent] 10.8 [SaturatedFatContent] 2.0 [CholesterolContent] 23.2 [SodiumContent] 432.7 [CarbohydrateContent] 18.0 [FiberContent] 3.8 [SugarContent] 3.8 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat large skillet and sauté onion in 2 tbsp oil, about 3 minutes. Add curry and diced potatoes, cooking about a minute. add chicken broth or bouillon and water, cover, high simmer for 10 minutes. While the potatoes are cooking, cut chicken into bite size pieces, prep green beans, mince garlic. After 10 minutes, move potatoes to bowl so you can use the skillet to sauté the chicken. Get it hot and add 2 tbsp oil. Add chicken, cumin, and garlic. Stir chicken for a couple minutes, then add finely chopped hot pepper and tbsp of tomato paste. Season with salt. After it’s combined, add the potato onion mixture back and simmer covered for about 20 minute. Garnish with chopped cilantro or scallions. Serve with warmed naan.
[Name] Freshly Creamed Spinach [AuthorId] 2693401 [AuthorName] HomechefEC [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-04-16T20:50:00Z [Description] Make and share this Freshly Creamed Spinach 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/54/01/20/nrjR0mBgTnOxsSFrT7tT_20200421_185746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/20/P5oOXrQTQNGDO1o3NJvi_20200421_185849.jpg"] [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["16", "2", "3", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["olive oil", "cream cheese", "shallot", "garlic powder", "nutmeg", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.8 [FatContent] 10.1 [SaturatedFatContent] 4.6 [CholesterolContent] 23.6 [SodiumContent] 161.6 [CarbohydrateContent] 5.3 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 16 oz [RecipeInstructions] Cut cream cheese into small (1/2 ounce] cubes. Heat oil on medium heat. Add shallots, then spinach. Wilt spinach for 4-5 mins, stirring or tunrning frequently to allow all leaves to cook down. Pour off any excess liquid, then reduce heat to medium-low. Add garlic powder and nutmeg, then add cubed cream cheese and allow to melt, stirring occasionally to distribute. Remove from heat and top with grated parmesan cheese.
[Name] Chilli Egg Burger [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-04-16T20:51:00Z [Description] Make and share this Chilli Egg Burger 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/54/01/21/0qTnbxRNKc15gPxvC7Ng_Egg burger s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/21/lbpmIT3bR2St0m2S7lrk_Ingredients chilli egg burger s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/21/KUVXOWBvSgeMGcqwCq1s_Animation.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/21/HQWIKm2gTF22b1ZsoU8d_egg chilli burger 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/21/rkMaGLxRGS4hxFN9n1JR_complete s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/ffbCaXRCRHuDG9d4Wj6Z_Animation.gif"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "4", "1", "1"] [RecipeIngredientParts] ["tomato ketchup", "red chilies", "onion", "garlic cloves", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.9 [FatContent] 2.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 420.0 [CarbohydrateContent] 52.2 [FiberContent] 6.2 [SugarContent] 19.4 [ProteinContent] 10.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Slice the burger bun in half and lightly toast the exposed bread.", "Spread the ketchup on the bottom half of the toadted bun,.", "Chop the fresh chillies and sprinkle over the ketchup.", "Chop the onion and garlic and spread over the chillies.", "Place the lettuce leaves over the chopped onion.", "Pan fry the beef pate in a little olive oil until cooked through.", "Place the beef pate on the lettuce leaves.", "Fry the duck egg until the white is solid then place on top of the beef pate.", "Add the top of the burger bun." ]
[Name] Cheesy Breadstick Straws [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2020-04-16T20:52:00Z [Description] These straws are tasty and easy to make. They complement perfectly many different dishes plus you can dress it up however you like... VIDEO https://www.youtube.com/watch?v=OO2JCwEv4bc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kbhwGQNTRu5j18Rf8fEJ_Cheesy-Breadsticks-2_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "2 1/2", "1", "1/2", "1/2", "1/2", "1/4", "3", "2", "2", "3/4", "3/4"] [RecipeIngredientParts] ["active dry yeast", "warm water", "honey", "bread flour", "garlic powder", "sea salt", "unbleached all-purpose flour", "butter", "hot paprika", "parmesan cheese", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.5 [FatContent] 3.8 [SaturatedFatContent] 2.0 [CholesterolContent] 8.8 [SodiumContent] 146.8 [CarbohydrateContent] 16.5 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 18 breadsticks [RecipeInstructions] In the bowl of a stand mixer, combine hot water, yeast and honey; proof for 8 to 10 minutes or until foamy. In the meantime, combine in a medium bowl, 2 cups flour, Italian seasoning, garlic powder and salt; whisk to mix and set aside. Insert dough hook attachment and add about 2 cups flour mixture to the yeast (reserve ½ cup]. Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tablespoons of remaining flour at a time until dough forms a ball and clings to the dough hook, cleaning the sides of the bowl. Increase speed to 4 and knead for 4 minutes. Form a ball by pulling dough under and placing it in a bowl lightly greased with oil; toss dough to coat. Cover with a clean kitchen towel and place it in a draft free spot such as an unheated oven. Let it rise for 30 minutes. Later, punch dough to deflate it and transfer to a work surface lightly floured. Stretch dough to about a 18 X 12-inch rectangular shape, flouring rolling pin and dough as well. If it stretches back, wait a couple minutes to let the gluten relax. Pour on melted butter and brush on evenly. Sprinkle evenly with garlic salt, paprika, parmesan and asiago cheese – or use what you like. Using a pizza cutter, slice dough in half and then divide each half into 9 long strips of 1-inch wide. Take one at a time and place it on a large baking sheet lined with a silicone mat. Twist each, starting from the middle and working your way out to each end. Transfer straws to a 375ºF preheated oven and bake for 18 minutes. Half way through cooking, rotate them to cook evenly. Remove from the heat and serve immediately. Makes 18 breadsticks.
[Name] Easy Chocolate-y Black Forest Cake [AuthorId] 2002678019 [AuthorName] maryann lise [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2020-04-17T20:14:00Z [Description] Make and share this Easy Chocolate-y Black Forest 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/VmzUlZvrTIisGOntKVoO_EEF41B81-30E0-4DCA-AB90-73FACB34DB9D.jpeg" [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] nan [RecipeYield] nan [RecipeInstructions] Assemble the cakes to form a 2-layer chocolate cake, with jam filling. On top: layer of jam, with drops of Dream Whip.
[Name] Maple Mustard Pork Tenderloin [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-04-17T20:14:00Z [Description] This scrumptious dish is perfect when entertaining as it is quick and easy to make plus very elegant to serve! VIDEO https://www.youtube.com/watch?v=jyUCkemuLsE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0vmBGeSHRiabad0WXyAn_Maple-Mustard-Pork-Tenderloin-3_Fotor-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1", "1/2", "2", "1/2", "1", "1/4", "1/2", "3", "1/4"] [RecipeIngredientParts] ["black pepper", "sea salt", "olive oil", "red onion", "garlic cloves", "ginger", "rosemary", "dry white wine", "maple syrup", "Dijon mustard", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.7 [FatContent] 13.0 [SaturatedFatContent] 4.1 [CholesterolContent] 89.7 [SodiumContent] 491.4 [CarbohydrateContent] 30.6 [FiberContent] 1.0 [SugarContent] 24.9 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season pork with black pepper; set aside. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.", "Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits. When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings." ]
[Name] Easy Italian Sausage Soup With Cheese Ravioli [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-04-17T20:14:00Z [Description] This soup is quick to put together and is very forgiving. Change up the ingredients to please your family. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "3", "10", "1/4", "8", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "Italian sausage", "garlic cloves", "tomatoes", "chicken broth", "ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.2 [FatContent] 32.1 [SaturatedFatContent] 9.2 [CholesterolContent] 43.1 [SodiumContent] 2165.8 [CarbohydrateContent] 9.4 [FiberContent] 1.3 [SugarContent] 4.3 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot put the olive oil and onion. Stir-fry over medium heat for 6-7 minutes. If the sausage is in casings, remove the casings. Add the sausage to the diced onion and break up the meat into small pieces, cooking until browned. Add the minced garlic and cook one minute. Add the diced tomatoes and cook, stirring frequently for 3 minutes. Add the chicken broth and black pepper. Bring the liquid to a boil, reduce heat and cook for about 15 minutes. Add the cheese ravioli and cook until just tender, no more than 3 minutes. Turn off heat and add the spinach leaves. Serve the Parmesan cheese as a garnish. Notes: 1. Substitute the fresh tomatoes with canned diced, canned crushed, or even tomato sauce. 2. If you don't like spinach, you may use carrots and peas or other desired vegetables, or omit entirely. 3. If you don't have cheese ravioli, use regular dried pasta, just cook it longer. Orzo pasta works great.
[Name] How to Start a Herb Garden [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-04-21T14:26:00Z [Description] Growing your own is so rewarding plus the freshness makes such a difference in your recipes. This quick tutorial will show you how to start one. VIDEO https://www.youtube.com/watch?v=96l_vAVD4H0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/yqR8chO5Sqx0QNFSJb6H_Herb-Garden-T-T_Fotor.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["rosemary", "basil", "chives", "tarragon", "oregano", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 718.8 [FatContent] 19.2 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 123.2 [CarbohydrateContent] 132.4 [FiberContent] 55.2 [SugarContent] 3.4 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 2 planters [RecipeInstructions] Place a layer of soil at the bottom of a planter enough so the top of the container is leveled with the top of the planter. When the level of each herb is figured out, remove them from their containers and place them in the planter keeping a decent distance between each of them. Surround the herbs with soil. About an inch from the top, add some fertilizer before covering with soil, lightly pressing down to compact it. If desired, place the plant tags in front of each. Water thoroughly. As the herbs get bigger, water as needed.
[Name] Emily's Old Fashioned Potato Salad [AuthorId] 339229 [AuthorName] monsterchef [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-04-21T14:26:00Z [Description] If you're looking for the ultimate church picnic potato salad look no further! This is it! I am requested to make this for every event I attend. It's my Godmother's recipe who lived to be 94 years young. She'd been making since I was a child back in the 60s. I hope you enjoy! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["7 -8", "1", "1/2", "1/2", "7 -8", "3", "3", "3", "1/2"] [RecipeIngredientParts] ["potatoes", "mayonnaise", "celery", "hard-boiled eggs", "dried dill", "white vinegar", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.5 [FatContent] 6.7 [SaturatedFatContent] 2.0 [CholesterolContent] 217.6 [SodiumContent] 293.6 [CarbohydrateContent] 56.0 [FiberContent] 5.0 [SugarContent] 16.8 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil unpeeled potatoes until fork tender. Chop when cooled. They may be a bit mushy, that's okay! Add the chopped eggs, relish, onion, and celery. Mix the mayo, dill, sugar, and vinegar together and add to potato mixture. Stir. Chill until cooled. Sprinkle with paprika if desired.
[Name] Chicken Milanesa With Ranch Sauce [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-04-21T14:26:00Z [Description] Awesome combination of chicken and sauce. Really tasty and to too challenging to prepare. Recipe by Petit Trois, Los Angeles, CA [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1", "1 1/2", "1/2", "1/2", "1/2", "1", "3/4", "3", "1 1/2", "4", "1/2", "1/2", "4", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "creme fraiche", "buttermilk", "parsley", "fresh lemon juice", "garlic powder", "onion powder", "fresh ground black pepper", "kosher salt", "all-purpose flour", "eggs", "panko breadcrumbs", "boneless skinless chicken breasts", "English cucumber", "red radishes", "distilled white vinegar", "sugar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.7 [FatContent] 47.5 [SaturatedFatContent] 12.9 [CholesterolContent] 256.4 [SodiumContent] 558.1 [CarbohydrateContent] 51.8 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For Chicken Breasts- pounded ¼ inch thick.", "Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and ½ teaspoons pepper in a medium bowl to combine. Season sauce with salt.", "Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.", "Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.", "Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.", "Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper." ]
[Name] Peanut Coffee Cake [AuthorId] 1572053 [AuthorName] LuvMy66Vette [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-04-21T14:26:00Z [Description] This is similar to a coffee cake that a bakery in my hometown made that was very popular. The peanutty icing is what makes it so tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/30/7g7dZQVuQFm6SahT4BQF_Peanut coffeecake.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1 1/2", "3/4", "2", "1/2", "2", "2 1/2", "1 1/2", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["egg", "milk", "granulated sugar", "baking powder", "salt", "milk", "butter", "powdered sugar", "vanilla", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.2 [FatContent] 26.7 [SaturatedFatContent] 7.3 [CholesterolContent] 52.1 [SodiumContent] 536.0 [CarbohydrateContent] 84.4 [FiberContent] 2.4 [SugarContent] 55.3 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] 1 coffee cake [RecipeInstructions] Combine oil, egg, and milk; sift together dry ingredients and add to milk mixture. Mix well and pour into a greased 9x9 ovenproof pan. Bake at 375 for 25 minutes. While baking, prepare icing. Heat cream; add butter. In bowl, combine sugar and add cream mixture; blend. Add vanilla and almond extracts; stir in nuts and spread on cake while it is still warm.
[Name] French Onion Soup [AuthorId] 1985988 [AuthorName] NanuqMom [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-04-21T14:26:00Z [Description] Make and share this French Onion Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1/4", "6", "1", "1/4", "6", "1 1/2", "1", "1", NA, "9", "8", "6", "2"] [RecipeIngredientParts] ["butter", "olive oil", "sweet onions", "garlic", "dry red wine", "beef broth", "beef broth", "Worcestershire sauce", "bay leaf", "cayenne pepper", "pepper", "prosciutto", "deli ham", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.8 [FatContent] 26.1 [SaturatedFatContent] 12.8 [CholesterolContent] 58.4 [SodiumContent] 1481.9 [CarbohydrateContent] 49.1 [FiberContent] 3.4 [SugarContent] 6.4 [ProteinContent] 24.7 [RecipeServings] 9.0 [RecipeYield] 9 cups [RecipeInstructions] ["In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.", "Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves]. Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil.", "Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.", "Add wine to the onion mixture; cook for 2 minutes. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.", "Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.", "Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted." ]
[Name] Stewed Beef with Vegetables [AuthorId] 2002700856 [AuthorName] IgorKabo [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2020-04-21T14:26:00Z [Description] Incredibly tender and delicious meat! The preparation time is no more than 15 minutes, and the oven will do the rest for You! Video recipe https://youtu.be/Pf5E3OcwNtM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002700856/eQTKNV4DTj6vfGwLfUQR_%D0%97%D0%B0%D1%81%D1%82%D0%B0%D0%B2%D0%BA%D0%B02.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Russian", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Christmas", "Ramadan", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beef", "potato", "onion", "carrot", "bay leaf", "allspice", "black pepper", "garlic", "olive oil", "parsley", "salt", "pepper"] [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] nan [RecipeYield] nan [RecipeInstructions] Beef entrecote, weighing 1 kg, I will wash and put in the duckling or baking tray, add 1 liter of water, bay leaf, allspice, black pepper and salt. Cover with a lid and bake in the oven for 2 hours, at a temperature of 140 degrees. Coarsely chop the potatoes, onions and carrots. Put the vegetables in a deep bowl, chop the black pepper on them, add 2 tablespoons of olive oil and mix well with your hands. Take the meat out of the oven, add the vegetables and put it to bake for another 1 hour at the same temperature. Cut the garlic into strips, add to the meat, mix and after 10 minutes turn off the oven, leave the meat in it for another 2 hours, do not open the door to the oven. Cut a small bunch of parsley, take the meat out of the oven, add to it and mix. Serve in portions in deep plates with broth or on a large platter. Enjoy your meal!
[Name] Sourdough-Like Beer Bread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2020-04-21T14:26:00Z [Description] Make and share this Sourdough-Like Beer Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1/4", "4", "2", "2", "1", "1", "1", "1/3", "2", "3", "3", "1/2", "1 1/2", "1 1/3", "1/2", "2", "2", "4", "4", "2", "2 1/4"] [RecipeIngredientParts] ["beer", "water", "bread flour", "sugar", "salt", "active dry yeast", "beer", "water", "bread flour", "sugar", "salt", "active dry yeast", "beer", "water", "bread flour", "sugar", "salt", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5556.7 [FatContent] 93.9 [SaturatedFatContent] 12.5 [CholesterolContent] 0.0 [SodiumContent] 8208.5 [CarbohydrateContent] 988.2 [FiberContent] 35.5 [SugarContent] 99.4 [ProteinContent] 127.2 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["BREAD MACHINE METHOD:", "Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add beer, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool.", "MIXER METHODS:", "Using ingredient amounts listed for the medium loaf, combine 1 cup flour, sugar, salt and yeast. Combine beer, water and oil; heat to 120 to 130ºF.", "HAMD-HELD MIXER METHOD:", "Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.", "STAND MIXER METHOD:", "Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Beat 2 to 3 minutes. Using dough hook(s], gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic.", "FOOD PROCESSOR METHOD:", "Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.", "RISING, SHAPING AND BAKING:", "Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (usually doubling in size 1-2 hours]. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly pressing dough into roll. Pinch edges and ends to seal. Place seam-side down on large greased cookie sheet (or pizza stone] sprinkled with cornmeal. With very sharp knife, make 3 or 4 diagonal slashes across top of loaf. Cover; let rise until indentation remains after lightly touching with the index finger. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from cookie sheet or pizza stone; cool." ]
[Name] Loquat Crisp [AuthorId] 79751 [AuthorName] Andi the grate [CookTime] PT35M [PrepTime] PT1H30M [TotalTime] PT2H5M [DatePublished] 2020-04-21T14:26:00Z [Description] This is a recipe that I came up with to use up some of the Loquats on my tree in the backyard. Most of the prep time comes from slicing and seeding the loquats, I don't bother peeling them or removing the papery sheathing around the seeds. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1", "1/2", "1", "1/2", "1 1/2", "1/2", "1/2", "1/2", "1/2", "6", "1/2"] [RecipeIngredientParts] ["loquats", "sugar", "water", "lemon juice", "ground ginger", "cornstarch", "flour", "brown sugar", "oats", "pecans", "walnuts", "butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 19.1 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 108.1 [CarbohydrateContent] 70.2 [FiberContent] 2.7 [SugarContent] 51.5 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] 1 8x8 pan [RecipeInstructions] Put first 5 Ingredients in a sauce pan and simmer until reduced and slightly thickened, about 40 minutes. Make a slurry of corn starch in a Tbs of water then add to simmering loquat mixture. Simmer an additional 10 minutes to thicken. Let coll completely, then spread evenly in an 8x8 pan. Heat oven to 350°F. In a food processor, combine flour (gluten free all purpose flour works too], brown sugar and oatmeal. Pulse to mix. Add butter and pulse to mix until it comes together. Add nuts and pulse again. Sprinkle topping over cooled loquat filling and bake for 35 minutes or until filling is bubbling up around the edges. Filling thickens upon cooling.
[Name] Coconut Chicken Curry [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2020-04-21T14:26:00Z [Description] Make and share this Coconut Chicken Curry recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["907", "1/2", "1", "1", "1", "1", "2", "1", "1/3", "2", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "salt", "shallot", "lime", "cinnamon stick", "star anise", "coconut milk", "peanut butter", "curry paste", "zucchini", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.5 [FatContent] 46.0 [SaturatedFatContent] 24.8 [CholesterolContent] 188.2 [SodiumContent] 605.7 [CarbohydrateContent] 14.9 [FiberContent] 3.9 [SugarContent] 4.8 [ProteinContent] 53.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Cut chicken thighs in half and place in a bowl. Sprinkle with salt, pepper, and turmeric., and toss to coat. 2. Heat oil in large non-stick pan over medium-high heat. 3. Add chicken in 2 batches, and cook until golden (1 to 2 minutes]. Add to slow cooker when done. Add shallot in last minute of cooking second batch. 4. With peeler, remove a couple of wide strips from lime peel. Add juice of 1/2 lime, peel, cinnamon stick and star anise to slow cooker. 5. Add coconut milk, peanut butter and curry paste to slow cooker. Stir until combined. Stir in red pepper and zucchini, then cover slow cooker. 6. Cook on high for 4 hours (low for 8 hours]. Serve over cooked rice sprinkled with coriander.
[Name] Homemade Borax-Free Laundry Detergent [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-04-21T14:26:00Z [Description] I wanted something for my front loader that was liquid and didn't contain Borax. I doubled this recipe, and I also cooked the water, baking soda, and salt on the stove so I didn't have to worry about how to get everything to dissolve. Then I mixed in the castile soap (I used peppermint) and some lavender oil. Really smells terrific--no chemical smell like laundry soap leaves, and it was simple to make plus inexpensive. Recipe courtesy of www.wholefully.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["14", "1", "1/2", "1", "30"] [RecipeIngredientParts] ["water", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 118003.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] In a large glass measuring cup or bowl, combine 7 cups of the hot water with half the baking soda (1/2 cup] and half the salt (1/4 cup]. Stir well until completely dissolved. The mixture will start out cloudy and fizzy, but when it's completely dissolved, it should be mostly clear. Pour the mixture into a gallon-sized jug. Repeat step one with the remaining water, baking soda, salt, and then add the mixture to the gallon-sized jug. Add in the liquid castile soap and essential oil, if using. Swirl gently, close, and label. To use: Shake the container to mix ingredients, then either pour 1/2 cup or so into washer while it fills in place in soap cup provided in your washing machine.
[Name] Pork Osso Buco À L'orange With Caramelized Onions [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT2H15M [PrepTime] PT25M [TotalTime] PT2H40M [DatePublished] 2020-04-21T14:27:00Z [Description] Make and share this Pork Osso Buco À L'orange With Caramelized Onions recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "8", "2", "1 1/2", "2", "1", "2", "1", "1", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "butter", "pork", "onions", "sugar", "garlic cloves", "chicken broth", "crushed tomatoes", "bay leaf", "fresh oregano", "orange zest", "parsley", "fresh oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.9 [FatContent] 10.2 [SaturatedFatContent] 2.9 [CholesterolContent] 7.6 [SodiumContent] 217.6 [CarbohydrateContent] 18.4 [FiberContent] 1.8 [SugarContent] 12.5 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a pot, heat oil on high and melt butter. Brown the pork slices. Set aside. 2. In the same pot, slowly cook onions until caramelized. Add sugar after 5 minutes. 3. Add the pork slices and rest of ingredients (except gremolata], and simmer on low heat until meat is tender (approximately 1-1/4 to 1-1/2 hour]. Season to taste. 4, Before serving, prepare gremolata.
[Name] Jambalaya (Paleo) [AuthorId] 109630 [AuthorName] robnjenb [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-04-21T14:27:00Z [Description] Make and share this Jambalaya (Paleo) recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "1", "1", "1/2", "1/8", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["andouille sausage", "onion", "green bell peppers", "garlic cloves", "paprika", "salt", "dried oregano", "thyme", "cayenne pepper", "diced tomatoes", "chicken broth", "cauliflower", "shrimp", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 12.0 [SaturatedFatContent] 4.0 [CholesterolContent] 116.8 [SodiumContent] 1436.3 [CarbohydrateContent] 16.8 [FiberContent] 5.0 [SugarContent] 7.5 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Cook sausage in a large, deep pot. As it browns, add a little more oil to the pan and then saute onion and bell peppers until onion is soft. Add garlic and spices. Add tomatoes and chicken broth. Bring to a simmer with the lid on for 10 minutes. While it simmers, cut the cauliflower into small florets and grate in a food processor so the texture resembles rice. Add the cauliflower to the pot and simmer another 10 minutes. Add the shrimp and simmer until cooked through and pink, about 10 minutes. Garnish with scallions.
[Name] The Best Salsa I've Ever Eaten [AuthorId] 2523330 [AuthorName] mitziadelle [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-04-21T14:27:00Z [Description] My twist on Ree's recipe. Everyone raves about this salsa, and everyone wants the recipe. So I had to post here so that it was easy to share. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2523330/nDkMr1pDQJqJSsMcyeKM_20200419_183156.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3", "1/2", "1", "1/4", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "Ro-Tel tomatoes", "green onion", "shallot", "fresh garlic cloves", "fresh cilantro", "lime, juice of", "sugar", "kosher salt", "fresh ground black pepper", "ground cumin", "chili powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 932.7 [CarbohydrateContent] 11.5 [FiberContent] 1.2 [SugarContent] 7.3 [ProteinContent] 1.3 [RecipeServings] 10.0 [RecipeYield] 6 cups [RecipeInstructions] drain Ro-Tel tomatoes do not drain whole peeled tomatoes. add all ingredients to a blender. pulse on chop mode just until well blended. you can add more or less lime juice, cilantro, or jalapeño to taste. If you leave the seeds in the chopped jalapeños the salsa will be more spicy, remove the seeds for less spice. serve with tortilla chips. enjoy!
[Name] Chicken & Pumpkin Baked Risotto [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-04-21T14:27:00Z [Description] Make and share this Chicken & Pumpkin Baked Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pumpkin", "Poultry", "Vegetable", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["700", "60", "4", "1", "2", "2", "1/2", "700", NA] [RecipeIngredientParts] ["butter", "water", "arborio rice", "fresh parsley", "parmesan cheese", "chicken breasts", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.1 [FatContent] 23.6 [SaturatedFatContent] 10.3 [CholesterolContent] 108.2 [SodiumContent] 507.9 [CarbohydrateContent] 72.5 [FiberContent] 4.2 [SugarContent] 5.2 [ProteinContent] 37.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre heat oven to 190°C Heat the stock and water. Peel and cut the pumpkin into small cubes (approx 1.5 cm] and place in a deep casserole dish with butter, rice and heated stock and water. Cover with lid or foil . Bake in oven for about 30 minutes, stir, and then cook for another 15 to 30 minutes until all the stock/water is absorbed. While risotto is cooking, slice the chicken breasts lengthwise to make them thinner and pan fry in a hot fry pan until brown and just cooked. Allow to cool and cut into cubes of a similar size to the pumpkin pieces. When risotto has finished baking, stir through the chicken pieces, parsley and Parmesan cheese, and season to taste with salt/pepper.
[Name] Turkey Steak [AuthorId] 2002700856 [AuthorName] IgorKabo [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-04-21T14:27:00Z [Description] Make and share this Turkey Steak 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/2002700856/dpkhOL95SRaWgzbhNxf5_2.jpg" [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "20", "4", "1", "2", "1", NA] [RecipeIngredientParts] ["turkey breast", "butter", "olive oil", "tomatoes", "lettuce leaves", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.2 [FatContent] 45.8 [SaturatedFatContent] 11.7 [CholesterolContent] 118.9 [SodiumContent] 169.9 [CarbohydrateContent] 3.1 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 33.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the Turkey breast fillet across the fibers 2 centimeters thick, trim all the excess to get clean pieces of meat. Chop the black pepper into steaks and RUB it into the meat with your hands. Pour 1 tablespoon of olive oil into a preheated pan and add the butter, fry for 5-7 minutes on each side until a crust forms. At the end of roasting, add salt and fry each side for 30 seconds, remove from the heat and let rest for 3 minutes. At the end of roasting, add salt and fry each side for 30 seconds, remove from the heat and let rest for 3 minutes. Cut tomatoes, lettuce and dill, add salt, pour olive oil, mix and put it to the steak as a side dish.
[Name] Outback Ranch Dressing [AuthorId] 394846 [AuthorName] todd.alex [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-04-21T14:27:00Z [Description] Make and share this Outback Ranch Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["mayonnaise", "buttermilk", "black pepper", "garlic powder", "paprika", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.6 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 16.1 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Mix all of the ingredients in a medium bowl. Chill for 30 minutes before serving to maximize flavor.
[Name] Savory Smoked Salmon [AuthorId] 1592484 [AuthorName] tommer100 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-04-21T14:27:00Z [Description] Salmon can be prepared in lots of different fantastic ways. Cold smoked and warm smoked salmon are some of my favorites. This recipe is the warm smoked version. You'll need some way to maintain a low temperature (200 degrees Fahrenheit) smoke-filled cooking environment (there are lots of ways to do this without investing in a massive offset smoker...just Google it). This recipe is easy to execute and has a pretty large "botch window" (patent pending). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/44/kjYa0oPlQpmyuk2RXkkY_Salmon3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1592484/xcAypDQ36biHRHWRxgRA_Salmon1.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["salmon fillet", "kosher salt", "dried dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.3 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 29.3 [SodiumContent] 2839.6 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 13.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Bring your smoking device to 200 degrees Fahrenheit. If you have options for the kind of wood for your smoke, you should choose a fruit wood (e.g. apple, cherry, pear, etc.]. Remove the salmon from the packaging and dry it with a paper towel. Inspect (run your fingers down the filet] for any bones. Remove them with needle-nose pliers or something dantier if you have it. If the tail end of the fillet is really thin, you can trim it off as it will will just dry out during the cook. Place the fillet on a piece of aluminum foil (if it has skin on it, then skin side down]. Liberally coat the salmon in the kosher salt. Evenly sprinkle the dill on the fillet. Do not over coat. Cut the foil to just the edges of the fillet to maximize air flow in the cooking environment. Let the salmon sit for about 15-20 minutes before putting on the smoker. Place the salmon (still on the foil] on the grates and pull it off after two hours (maybe less for thinner fillets]. No need to let this fish sit after cooking. You can dig in right away.
[Name] DSU Banana Muffins or Bread [AuthorId] 215522 [AuthorName] jobmom [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-04-21T14:27:00Z [Description] Adapted from a 1980's Dakota State University (College) cookbook. Makes about 12 Muffins or 1 Loaf of Bread [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1", "1/2", "1", "3", "1/2", "1 1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "eggs", "baking soda", "vanilla", "bananas", "salt", "flour", "oatmeal", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.1 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 52.4 [SodiumContent] 290.2 [CarbohydrateContent] 35.0 [FiberContent] 1.5 [SugarContent] 17.6 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Beat Brown Sugar and Butter Together. Mix In Eggs. Add Soda, Sour Milk and Vanilla. Mix Well. Add Bananas and Mix in Well -- There should NOT be Chunks. Stir in Flour and Oatmeal and Salt (if using]. Add Nuts and/or Raisins if Desired -- I always add Raisins. Fill well Greased Muffin Cups with 1/3 Cup of Batter. IF you add nuts and raisins you may have more than 12 Muffin Cups of Batter. OR. Fill 1 Greased Bread Pan about 2/3 full of Batter. For Muffins: Bake 25 Minutes at 325 degrees. For Bread: Bake 1 Hour at 350.
[Name] Mind-Blow Technique for Cleaning Deep-Fry Oil [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2020-04-21T14:27:00Z [Description] Who would have ever known?  Adjust amounts accordingly, if necessary.  Rest time not included.  From Serious Eats [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1"] [RecipeIngredientParts] ["water", "gelatin powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7716.3 [FatContent] 872.0 [SaturatedFatContent] 112.9 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] After deep-frying, allow your used cooking fat to cool to room temperature or slightly warmer. Measure into a small pot half a cup of water for every 1 quart of used oil. Sprinkle it with one teaspoon of powdered gelatin per half cup of water, and let the gelatin hydrate for a few minutes. Bring the water to a simmer (you can do this on the stovetop or in the microwave], stirring, until the gelatin dissolves. Stirring vigorously and constantly, pour the gelatin/water mixture into the dirty oil. It should look very cloudy and relatively homogeneous at this stage. Cover the pot and place it in the refrigerator (or transfer the mixture to a separate container before refrigerating], then allow it to rest overnight. The next day, pour the oil from the top of the pot or container into a separate clean, dry pot. Discard the disk of gelatin that remains. The clarified oil is ready to use.
[Name] Blueberry Muffin Pancakes [AuthorId] 2002703354 [AuthorName] Sam Stoffels [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-04-21T14:27:00Z [Description] These pancakes are perfect to make for anyone! They are extremely easy to cook and even easier to eat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002703354/PtaJOyVTQjSymKjbrupW_IMG_6810.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "3", "1 1/4", "1/4", "2", "1", "1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "brown sugar", "butter", "flour", "sugar", "baking powder", "baking soda", "salt", "milk", "egg", "vanilla", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.8 [FatContent] 17.6 [SaturatedFatContent] 6.1 [CholesterolContent] 52.0 [SodiumContent] 471.8 [CarbohydrateContent] 48.8 [FiberContent] 1.6 [SugarContent] 17.6 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 12 Pancakes [RecipeInstructions] 1] Preheat griddle to 300°F. 2] Mix all of the Crumb Topping ingredients together to form a Crumble. 3] Mix the Dry Ingredients from the Pancake Batter together in a large bowl, then mix in the Wet Ingredients, mix until the bumps are almost gone. Add in the blueberries and stir until combined. 4] Grease the griddle and pour about 1/2 cup of batter onto it, immediately after sprinkle some of the Crumb Topping evenly across the whole pancake. When the Pancake Batter begins to have bubbles in it, flip the pancake and wait for the bottom to become golden-brown in color. 5] Top with whatever you like and enjoy!
[Name] Jennifer's Cottage Cheese Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-04-23T20:51:00Z [Description] These were terrific. I doubled the recipe, and I'm so glad I did because they disappeared. I threw all the ingredients in the blender which made it even faster and easier. Recipe courtesy of allrecipes.com and Jennifer. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "3"] [RecipeIngredientParts] ["cottage cheese", "all-purpose flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.1 [FatContent] 12.7 [SaturatedFatContent] 3.0 [CholesterolContent] 148.4 [SodiumContent] 244.6 [CarbohydrateContent] 10.0 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cottage cheese, flour, oil, and eggs in a large bowl. Heat a large skillet over medium heat, and add butter to the pan. Once butter is melted (your desired amount so it doesn't stick], pour 1/3 cupfuls of batter onto the skillet, and cook until the bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
[Name] Quick Thousand Island Dressing [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-04-23T20:51:00Z [Description] Quick and easy to make with simple ingredients, this flavorful dressing is sure to please everyone and become your go-to recipe. VIDEO https://www.youtube.com/watch?v=UvVVXWvbPZE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/NH9zWvPaSbmG3B96svTT_Thousand-Island-3_Fotor-1024x768.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/3", "1/3", "1 1/2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["mayonnaise", "light sour cream", "chili sauce", "ketchup", "hot paprika", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 8.4 [SaturatedFatContent] 5.1 [CholesterolContent] 26.8 [SodiumContent] 661.0 [CarbohydrateContent] 18.4 [FiberContent] 1.9 [SugarContent] 9.5 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium bowl, combine all the ingredients and whisk until well blend. Cover and transfer to the refrigerator until needed. Yield 1 cup.
[Name] Mediterranean Inspired Baked Granola Cereal (Vegan) [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-04-23T20:52:00Z [Description] We love the flavors of the Middle-East and Mediterranean in our house. I created this recipe out of my love for those flavors and granola. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2455466/DHsJXXWS8qn1Kk7HoVD7_MidEastGranola.jpg" [RecipeCategory] Breakfast [Keywords] ["Southwest Asia (middle East]", "Vegan", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1/2", "1/4", "1/2", "1/2 - 2/3", "2", "1", "1/2"] [RecipeIngredientParts] ["fine sea salt", "cinnamon", "cardamom", "allspice", "tahini", "maple syrup", "vanilla extract", "dates", "unsweetened coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.5 [FatContent] 11.0 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 152.3 [CarbohydrateContent] 43.1 [FiberContent] 5.7 [SugarContent] 19.5 [ProteinContent] 7.2 [RecipeServings] 10.0 [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, chopped nuts, salt and spices. In a microwave safe cup, microwave tahini for 20 seconds to warm. In a small bowl, stir together warm tahini, maple syrup and extract. The dates 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 tahini 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 dates and shredded coconut if using. 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. Enjoy!
[Name] Vietnamese Grilled Pork Meatballs & Noodle Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-04-23T20:58:00Z [Description] Make and share this Vietnamese Grilled Pork Meatballs & Noodle Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "3", "1", "2/3", "5", "1/4", "1", "1", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["boston lettuce", "English cucumber", "fresh cilantro leaves", "fresh mint leaves", "sugar", "garlic clove", "hot water", "fish sauce", "lime juice", "shallot", "fish sauce", "sugar", "baking soda", "pepper", "ground pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.0 [FatContent] 24.7 [SaturatedFatContent] 9.1 [CholesterolContent] 81.8 [SodiumContent] 2454.7 [CarbohydrateContent] 67.5 [FiberContent] 2.7 [SugarContent] 14.5 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the noodles and salad: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Divide noodles, lettuce, cucumber, cilantro and mint separately into 4 bowls; refrigerate. For the sauce: Using mortar and pestle (or on cutting board using flat side of chef's knife], mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside. For the pork patties: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 21/2 inches wide and 1/2 inch think. For a CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts]. When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For A GAS GRILl: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas] until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes. Transfer patties to serving plate. Serve patties with noodles, salad and reserved sauce.
[Name] Chipotle Chicken Tortilla Pizza [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2020-04-23T20:58:00Z [Description] Think outside of the "pizza" box! This is a flavorful twist on your regular pizza! VIDEO https://www.youtube.com/watch?v=FclhNOP9oAg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jUrbFr9bQiOYeetMZDJB_Tortilla-Pizza-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2 1/2", "4", "2", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "1/2", "1", "2/3", "1", "1", "12", "1/2"] [RecipeIngredientParts] ["flour tortillas", "olive oil", "mayonnaise", "barbecue sauce", "orange bell pepper", "red onion", "roma tomatoes", "black pepper", "chicken breast", "pineapple chunk", "cheese", "monterey jack cheese", "black olives", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 901.0 [FatContent] 59.4 [SaturatedFatContent] 24.6 [CholesterolContent] 132.8 [SodiumContent] 1361.6 [CarbohydrateContent] 48.9 [FiberContent] 5.0 [SugarContent] 21.7 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] 2 tortilla pizzas [RecipeInstructions] ["Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time, until golden and crisp.", "In a bowl, combine *Chipotle Mayo with BBQ sauce together. Gently spread sauce mixture over tortillas and then top with peppers, onion, tomatoes and seasonings. Add shredded chicken and then pineapple, cheeses, olives and basil.", "Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Makes 2 servings." ]
[Name] Keto Pepperoni Pizza Bites [AuthorId] 1249567 [AuthorName] Retired Greyhound M [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-04-23T20:59:00Z [Description] Make and share this Keto Pepperoni Pizza Bites recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "4", "3", "1 1/4", "1", "1/3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "eggs", "mozzarella cheese", "garlic", "baking powder", "xanthan gum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.1 [FatContent] 18.8 [SaturatedFatContent] 7.4 [CholesterolContent] 84.3 [SodiumContent] 602.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 10.6 [RecipeServings] 15.0 [RecipeYield] 30 bites [RecipeInstructions] mix together dry ingredients. add wet ingredients and blend well. chill 10 to 30 minutes. using a small cookie scoop, place rounds of mixture on a cookie sheet lined with parchment paper. bake in a 350 degree oven for 18 to 20 minutes or until golden brown.
[Name] Homemade Cajun Croutons [AuthorId] 394846 [AuthorName] todd.alex [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-04-23T20:59:00Z [Description] Make and share this Homemade Cajun Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "4"] [RecipeIngredientParts] ["butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 20.3 [SaturatedFatContent] 12.2 [CholesterolContent] 48.8 [SodiumContent] 688.1 [CarbohydrateContent] 58.7 [FiberContent] 2.6 [SugarContent] 2.7 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] Preheat oven to 350*. Cut bread into bite sized pieces. Soften butter to mayonnaise consistency. Put bread on a cookie sheet and toast till golden brown. In a large bowl, add garlic and seasoning to butter, mix well and set aside. Let bread cool completely. Coat bread cubes gently in bowel with butter mixture. put croutons back on baking sheet and bake another 8-10 minutes. . Gently shake the pan to make sure all are browning correctly.
[Name] Savory Garlic Quick Bread [AuthorId] 2002536472 [AuthorName] kim f. [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2020-04-23T20:59:00Z [Description] Make and share this Savory Garlic Quick 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/rz/.3/79/91/5/GKy17eTeRQOWT26BCkd5_CF04289D-CCB1-4FFE-82B4-2FD3D7203040.jpeg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1 1/2", "1/2", "1", "1", "1", "1/3", "1", "1/3"] [RecipeIngredientParts] ["white flour", "baking powder", "baking soda", "salt", "sugar", "buttermilk", "plain yogurt", "egg", "garlic powder", "fresh garlic", "mixed fresh herbs", "green onion", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.4 [FatContent] 11.0 [SaturatedFatContent] 2.1 [CholesterolContent] 27.1 [SodiumContent] 650.2 [CarbohydrateContent] 43.1 [FiberContent] 1.4 [SugarContent] 6.3 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 350* and coat 9” loaf pan with butter. In a large bowl, combine flour, baking powder, baking soda, salt, sugar and garlic powder. Make a well in the center and set bowl aside. In another bowl, gently whisk together buttermilk ,yogurt, egg, garlic, herbs and olive oil. Pour into well of dried ingredients and mix together until just combined and dough looks shaggy. Pour batter into 9” pan. Bake bread until top is golden brown and slightly cracked, about 55-60 minutes. Let bread rest in pan about 30 minutes before removing from the pan to completely cool.
[Name] 15-Minute French Toast [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-04-23T21:09:00Z [Description] This is a tasty breakfast item to be enjoyed on weekdays or on weekends for brunch. It's quick & easy to make and can be ready in 15 minutes. VIDEO https://www.youtube.com/watch?v=R9AhEKFlBEI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Bx7WQBB6TWym8P7RsSeB_French-Toast_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/4", "1/8", "1", "4", "2"] [RecipeIngredientParts] ["eggs", "half-and-half", "nutmeg", "sea salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.4 [FatContent] 19.8 [SaturatedFatContent] 11.1 [CholesterolContent] 227.7 [SodiumContent] 475.5 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a bowl, combine eggs, half-and-half, nutmeg and salt; beat until very well mixed. One at a time, dip a slice of bread on both sides until well coated. Place coated bread on a plate while dipping the others.", "In a large skillet over medium heat, add butter. When melted and just starting to sizzle, add egged bread slices. Brown each side for 4 minutes. If you prefer a crispier texture, after they’re browned on each side, cook again for an additional 2 minutes per side.", "Transfer them to serving plates and serve with either butter, maple syrup, a dusting of icing sugar or all the above. Serves 2." ]
[Name] Whole-Meal Hearty Minestrone [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2020-04-23T21:10:00Z [Description] Make and share this Whole-Meal Hearty Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2 -3", "1 1/2", "1", "3/4", "2", "42", "28", "1/3", "2", "2", "3/4", "1", "540"] [RecipeIngredientParts] ["bacon", "zucchini", "onions", "carrot", "celery", "garlic cloves", "chicken broth", "tomatoes", "white wine", "parsley", "bay leaves", "basil", "kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.7 [FatContent] 19.2 [SaturatedFatContent] 6.2 [CholesterolContent] 31.0 [SodiumContent] 1242.5 [CarbohydrateContent] 22.9 [FiberContent] 5.4 [SugarContent] 9.0 [ProteinContent] 13.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook bacon over medium heat until crunchy. Remove and set aside. Cook all veggies except zucchini in bacon fat for about 8 minutes. Add broth, tomatoes, wine, and spices and bring to a boil. Reduce heat, cover, and simmer for 40 minutes. Remove cover, add noodles, and boil for 5 minutes. Add zucchini and 1 can romano or kidney beans, and cook another 5 to 7 minutes. Serve sprinkled with bacon and parmesan cheese.
[Name] Mom's Creamy Chocolate Fudge [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-04-23T21:10:00Z [Description] Make and share this Mom's Creamy Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1/8", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cocoa powder", "white sugar", "brown sugar", "salt", "corn syrup", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.8 [FatContent] 11.0 [SaturatedFatContent] 6.9 [CholesterolContent] 37.0 [SodiumContent] 67.8 [CarbohydrateContent] 56.3 [FiberContent] 0.9 [SugarContent] 52.4 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together cocoa, sugars, and salt. Add cream, corn syrup, and butter. Bring to boiling point while stirring. Then reduce heat and boil gently until mixture reaches soft ball stage (about 17 minutes all together]. Remove from heat, and add vanilla. Place saucepan in cold water for 5 minutes (do not mix while in water]. Remove saucepan from water, and beat until mixture thickens and loses its glossy appearance (about 7 minutes]. Spread in a buttered pan.
[Name] Maple Duck Breast [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2020-04-23T21:10:00Z [Description] Make and share this Maple Duck Breast recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "2", "2"] [RecipeIngredientParts] ["duck breasts", "salt", "kosher salt", "fresh ground pepper", "maple syrup", "red wine vinegar", "garlic cloves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.9 [FatContent] 26.1 [SaturatedFatContent] 7.0 [CholesterolContent] 326.4 [SodiumContent] 1370.7 [CarbohydrateContent] 15.1 [FiberContent] 0.3 [SugarContent] 12.2 [ProteinContent] 59.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Score duck skin with ½-inch (1 cm] deep incisions in a criss-cross pattern, avoiding cutting through to the flesh. Season skin side with half the salt and half the pepper, rubbing it inches. Set aside for five minutes in a non-reactive baking dish (ceramic, glass or stainless steel]. Turn and repeat, using the remaining salt and pepper. Set aside in the baking dish for five minutes. In a cup, whisk together the maple syrup, vinegar and garlic and pour over duck, coating it. Let stand for 30 to 60 minutes or cover and refrigerate overnight, bringing it to room temperature before baking. When ready to bake, drain duck, discarding marinade. Preheat oven to 400 degrees F (200 C]. Transfer duck to a cold, cast-iron frying pan, skin side down. Place pan over medium heat and brown duck without turning it for about three minutes. Raise heat to medium-high and continue to cook three more minutes. Turn duck over, to skin side up, and cook two more minutes. Turn duck over again, to skin side down, and place roast in preheated oven for 10 minutes, or until meat thermometer inserted in thickest part of breast registers 165 degrees F (75 C]. Place duck on a cutting board, covered with aluminum foil, for three to four minutes. Then slice meat and serve with pan drippings and parsley.
[Name] Delicious Homemade Croutons [AuthorId] 394846 [AuthorName] todd.alex [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-04-24T21:00:00Z [Description] Make and share this Delicious Homemade Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.0 [FatContent] 16.9 [SaturatedFatContent] 10.1 [CholesterolContent] 40.7 [SodiumContent] 573.1 [CarbohydrateContent] 48.5 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] 2 Quarts [RecipeInstructions] ["Preheat oven to 350*.", "Cut bread into bite sized pieces.", "Soften butter to mayonnaise consistency.", "Put bread on a cookie sheet and toast till golden brown. About 10 minutes.", "In a large bowl, add garlic and seasoning to butter, mix well and set aside.", "Let bread cool completely.", "Coat bread cubes gently in bowel with butter mixture.", "put croutons back on baking sheet and bake another 8-10 minutes. .", "Gently shake the pan to make sure all are browning correctly around halfway through baking. ." ]
[Name] Belva St. Vegetable Soup [AuthorId] 966005 [AuthorName] rachel [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2020-04-24T21:00:00Z [Description] This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "28", "15", "15", "15", "15", "22", "15", "1/2", "8"] [RecipeIngredientParts] ["whole tomatoes", "black-eyed peas", "sweet whole kernel corn", "great northern beans", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.4 [FatContent] 9.7 [SaturatedFatContent] 3.5 [CholesterolContent] 51.0 [SodiumContent] 382.0 [CarbohydrateContent] 23.5 [FiberContent] 5.7 [SugarContent] 3.9 [ProteinContent] 22.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients together in a large crock pot. Cook on high 6-7 hours.
[Name] Homemade Rhubarb Pecan Muffins [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-04-24T21:00:00Z [Description] Make and share this Homemade Rhubarb Pecan Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/2", "1/2", "1", "3/4", "1", "1/4", "2", "3/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "pecans", "egg", "rhubarb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.5 [FatContent] 20.2 [SaturatedFatContent] 2.4 [CholesterolContent] 31.0 [SodiumContent] 598.1 [CarbohydrateContent] 64.2 [FiberContent] 3.3 [SugarContent] 28.7 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] In large bowl, combine flour, sugar, baking powder, baking soda, and pecans. In medium bowl, beat egg,. Add oil, orange peel and juice. Add liquid mixture all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full. Bake at 350 degrees for 25 to 30 minutes. Makes 12 muffins.
[Name] Ultimate Cajun Seasoning [AuthorId] 394846 [AuthorName] todd.alex [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-04-24T21:18:00Z [Description] Make and share this Ultimate Cajun Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["black pepper", "white pepper", "cayenne pepper", "paprika", "garlic powder", "onion powder", "thyme", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 4.1 [FiberContent] 1.4 [SugarContent] 0.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 7 Tablespoons [RecipeInstructions] Mix spices (blend in spice grinder if desired]. Store in a well sealed jar and use as desired.
[Name] 3 Cheese Chicken Parmesan [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-04-24T21:22:00Z [Description] This is such a lovely American classic dish! It has great flavor and so delicious! Perfect main course to enjoy anytime! VIDEO https://www.youtube.com/watch?v=hUpnbJd4WmI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9ChN2fd3QAmRhFZw9mgp_3-Cheese-Chicken-Parmesan-2-2-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "1/2", "1", "4", "1/4", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "black pepper", "egg", "parmesan cheese", "unbleached all-purpose flour", "olive oil", "tomato paste", "mozzarella cheese", "asiago cheese", "dried basil", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.7 [FatContent] 51.5 [SaturatedFatContent] 15.5 [CholesterolContent] 218.1 [SodiumContent] 1635.9 [CarbohydrateContent] 50.6 [FiberContent] 4.3 [SugarContent] 8.0 [ProteinContent] 58.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF. Place chicken breasts between two sheets of plastic wrap and firmly pound chicken with a meat mallet to a thickness of ½”; season chicken thoroughly with pepper.", "Beat egg in a shallow bowl and set aside. Mix breadcrumbs, ½ cup Parmesan and Italian seasoning in a separate bowl; set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.", "Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.", "Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 1 ½ minutes on each side (chicken will finish cooking in oven].", "Place chicken on a baking sheet lined with foil and sprayed with Pam®. Spread evenly each breast with tomato paste. Layer each chicken breast with equal amounts of Mozzarella cheese and sprinkle with basil. Top with Parmesan and asiago cheese and add red pepper flakes to taste.", "Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165ºF. Serve with pasta or greens." ]
[Name] Whipped Coffee Martini [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-04-24T21:23:00Z [Description] Sweet, creamy and rich! A mix of liquors producing a drink that will keep ya going! My kind of dessert :) The whipped topping is more then enough for an other round of drinks or save for your breakfast drink. Just top it to hot or cold milk. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/85/rGICNMqXTCaW3HYVeDX2_20200424_134911.jpg" [RecipeCategory] Beverages [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "2", "2", "1", "1", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["instant espresso", "coffee", "sugar", "hot water", "cinnamon", "vodka", "vodka", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 15.8 [FiberContent] 0.1 [SugarContent] 13.7 [ProteinContent] 0.5 [RecipeServings] 2.0 [RecipeYield] 2 martini`s [RecipeInstructions] ["Chill rinsed, not dried martini glasses in freezer.", "Whipped Topping:", "With a hand mixer beat all whipped topping ingredients, coffee sugar water and cinnamon till fluffy and pale. Place in the refrigerator.", "Place all cocktail ingredients into a cocktail shaker top with ice and shake well.", "Drizzle optional chocolate syrup inside of the chilled glass.", "Pour into well chilled martini glasses.", "Top with the chilled whipped coffee foam.", "Garnish with a piece of chocolate.", "Enjoy!" ]
[Name] SILK & SATIN CHOCOLATE PIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-04-28T11:37:00Z [Description] A delightful combination of dark & semi-sweet chocolate, whipped cream and shaved chocolate, this dessert is absolutely amazing! VIDEO https://www.youtube.com/watch?v=bN59sHnLIqE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jcSfnmnFRKqAPsIpW5GU_Silk-Satin-Pie-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "6", "1", "3", "1", "1/2", "1/4", "8"] [RecipeIngredientParts] ["dark chocolate", "granulated sugar", "unsalted butter", "vanilla extract", "eggs", "graham cracker pie crust", "chocolate", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.3 [FatContent] 35.5 [SaturatedFatContent] 18.5 [CholesterolContent] 118.3 [SodiumContent] 217.9 [CarbohydrateContent] 44.7 [FiberContent] 3.1 [SugarContent] 31.5 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
[Name] Thin Crust Pizza Dough [AuthorId] 110433 [AuthorName] Sandra E. [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2020-04-28T11:37:00Z [Description] Make and share this Thin Crust Pizza Dough 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/110433/bLJAvjYPQ7aOlghM9gSV_10163517733670788.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/2 - 3", "1", "2 1/4", "2", "1 1/2", "2"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "bread machine yeast", "salt", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.7 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 584.4 [CarbohydrateContent] 41.6 [FiberContent] 3.0 [SugarContent] 0.7 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 4 pizzas [RecipeInstructions] ["Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.", "While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky.", "Add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.", "Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.", "Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.", "Turn the dough out onto a lightly floured surface and divide it into 4 pieces for thin crust or 2 equal pieces for thick crust. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.", "Roll out with flour and rolling pin, put on pan lined with parchment and cook at 350 for about 15 min." ]
[Name] Cowboy Salad [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-04-28T11:37:00Z [Description] Similar to the more familiar Cowboy Caviar, this salad makes a super addition to a summertime meal or addition to a pot luck. If you want to lighten up the dressing a bit and stick with an Italian vinaigrette or lemon and olive oil version, you can do that, but the combined flavor of the BBQ sauce, mustard and Worcestershire really complements the ingredients; the lime gives it some freshness and the mayo makes it nice and creamy…we think this dressing makes the whole dish extra tasty. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Greens", "Vegetable", "Southwestern U.S.", "Savory", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1", "1", "2", "1", "1", "1", "1", "1/2", "1/3", "1", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["romaine lettuce hearts", "whole kernel corn", "black beans", "cherry tomatoes", "sharp cheddar cheese", "avocado", "red bell pepper", "red onion", "fresh cilantro", "mayonnaise", "barbecue sauce", "spicy brown mustard", "Worcestershire sauce", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.2 [FatContent] 13.2 [SaturatedFatContent] 5.0 [CholesterolContent] 19.8 [SodiumContent] 724.5 [CarbohydrateContent] 46.6 [FiberContent] 12.2 [SugarContent] 12.2 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 1 Salad [RecipeInstructions] In a medium bowl, whisk together mayonnaise, barbecue sauce, mustard, Worcestershire sauce and lime juice together until smooth, then set aside. Place romaine strips in a large bowl, then top with corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeño, red onion and cilantro. Pour on dressing and toss together to combine. Cover and let rest 15-20 minutes in the refrigerator before serving, giving flavors a chance to build.
[Name] Sweet Alabama Pecan Bread [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-04-28T11:37:00Z [Description] Perfect as a quick breakfast when you’re on-the-go, or for a little afternoon pick-me-up with a cup of tea or a frost cold glass of milk after a long day. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Nuts", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "4", "1", "1/4"] [RecipeIngredientParts] ["pecans", "self-rising flour", "sugar", "brown sugar", "eggs", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.4 [FatContent] 33.0 [SaturatedFatContent] 4.0 [CholesterolContent] 62.0 [SodiumContent] 275.9 [CarbohydrateContent] 48.9 [FiberContent] 2.2 [SugarContent] 35.3 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] ["Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.", "In a large bowl, use a wooden spoon to stir together sugars (white and brown], eggs and oil until fully incorporated.", "Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans.", "Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.", "Remove dish from oven and let cool at least 15 minutes before slicing and serving." ]
[Name] Dadpe Pohe - a Delicious Indian Breakfast [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-04-28T11:37:00Z [Description] Dadpe pohe is a traditional dish which is made for breakfast or as an evening snack in Maharashtrian households in India. This dish is special because rice flakes are mixed with fresh coconut water. The goodness of coconut water is well preserved since it is not exposed to heat. This is really healthy so do try it. I was given this recipe by a dietician who works in a hospital. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Nuts", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13"] [RecipeIngredientParts] ["rice", "fresh coconut", "peanuts", "black mustard seeds", "curry leaves", "green chilies", "asafoetida powder", "turmeric powder", "salt", "fresh lemon juice", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2180.1 [FatContent] 199.8 [SaturatedFatContent] 176.9 [CholesterolContent] 0.0 [SodiumContent] 131.7 [CarbohydrateContent] 107.7 [FiberContent] 56.3 [SugarContent] 46.3 [ProteinContent] 23.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Mix rice flakes with coconut water and dessicated coconut (leave aside some dessicated coconut for garnish]. Ensure that the rice flakes are soft. 2. Heat oil in a wok. 3. Add peanuts, black mustard seeds, curry leaves, chillies and asafoetida. 3. Add turmeric powder. 4. Then sprinkle the ingredients of step 3 on the rice flakes. 5. Add salt and lemon juice. 6. Mix thoroughly. 7. Garnish with the remaining dessicated fresh coconut and coriander leaves.
[Name] Success Rice Jambalya [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-04-28T11:37:00Z [Description] This recipe comes from an old Success Rice pamphlet of health-inspired dishes using--you guessed it-- their boil-in-the-bag Success Rice. Admittedly, I never use the recipe as written, but I find that it is a great jumping off point for a challenged kitchen cook like myself. This poor recipe was falling apart, so I decided to add it here so that I wouldn't lose it. FWIW, My family really enjoys this with beef kielbasa, as well. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "Weeknight", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["10-minute Success rice", "olive oil", "turkey sausage", "green bell pepper", "red bell pepper", "garlic powder", "ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.2 [FatContent] 13.9 [SaturatedFatContent] 2.7 [CholesterolContent] 89.6 [SodiumContent] 332.0 [CarbohydrateContent] 24.2 [FiberContent] 1.3 [SugarContent] 1.3 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to package directions (without butter or salt]. Heat oil in a large skillet. Add all remaining ingredients except rice. Cook and stir until vegetables are crisp-tender (about 5 to 10 minutes]. Add rice & heat throughly; stirring occasionally.
[Name] The Easiest No-Yeast Bread Dough [AuthorId] 2002224770 [AuthorName] Eric M. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-04-28T11:38:00Z [Description] Make and share this The Easiest No-Yeast Bread Dough 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/54/01/92/uyIyrcUNSaiP04kzMzf5_IMG_8325.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/92/uGlc5bUwQpCmpPFlHLnG_mq3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/92/gjA7yZ0GSkKgUBFForK7_IMG_8321.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lactose Free", "Vegan", "Egg Free", "Healthy", "Free Of...", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["self rising flour", "sugar", "sparkling water", "butter", "olive oil", "sesame seeds", "poppy seed", "dried herbs", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.3 [FatContent] 19.7 [SaturatedFatContent] 5.6 [CholesterolContent] 15.3 [SodiumContent] 646.4 [CarbohydrateContent] 36.4 [FiberContent] 1.3 [SugarContent] 1.7 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] 1 Loaf [RecipeInstructions] ["Preheat oven to 375 degrees.", "For Bread, grease a loaf pan with 2 tablespoons softened butter, melt remaining butter. If using Olive Oil, then use it to coat pan and then brush additional over finished dough in pan. Any extra can be replaced to bottle. For Focaccia or Pizza, only use Olive Oil. The directions follow below.", "Place mesh colander over large bowl and add flour and sugar. Sift into large bowl. Once in bowl, use this time to also add any flavoring such as herbs, spices, caraway seeds, etc,, if using, to flour. Make a well in flour and pour carbonated water into well and around flour. It will foam. Mix thoroughly with a plastic or silicone spoon until all liquid has coated all flour. Be sure to turn, and poke through, and check bottom for any dry flour and incorporate. The dough will be extremely sticky, and should be free of any dry flour.", "Once done, If using butter, turn into buttered bread pan. Pour the melted butter over dough to completely cover then add optional sesame or poppy seeds, herbs or spices, if using.", "If you prefer not to use butter, use Olive Oil (don't use your fancy, expensive stuff, just a regular olive oil or EVOO]. Coat your pan, and the top of bread with it as you would have done with butter. This adds more flavor than a neutral oil.", "If you would rather use the dough for Focaccia or Pizza Dough. then take a 9 X 13 rimmed baking sheet and pour most of the oil into pan (it should completely cover bottom of pan], It is recommended that you use Olive oil for this method rather than butter. Plop in dough and with oiled fingers press it and do simple finger poking movements to get it towards all ends of the pan. It should look like it is 'swimming' in oil, but that is okay, the excess oil will be absorbed into the dough. Cover and brush with any extra Olive Oil. You may not need whole half cup, so pour extra back in bottle.", "If making Focaccia, cover with your favorite sliced veggies and sprinkle with some salt and pepper and place in over for 40 MINUTES. If making Pizza, place dough in oven and bake for 30 minutes, remove from oven, add sauce and cheese and whatever you like, put back in oven and cook additional 10-15 minutes.", "For the bread loaves, cook for ONE HOUR. When you remove BREAD, let cool in pan for 15 minutes, then remove from pan, and place bread on rack.", "For pizza/focaccia. let pan rest a few minutes, then with aid of large spatula which should be pushed under all sides to loosen dough, put on butcher block and slice and serve. (Pizza may be removed from pan sooner than 15 minutes, so you can slice and serve hot].", "NOTE: Depending on the size of your bread pan, you may need a little more or less butter or Olive oil. Replace excess oil to bottle.", "If you cannot obtain Self-rising flour, make a substitute using 3 cups Pastry Flour (Cake Flour is ok if free of other ingredients except just flour] or most AP flour (except King Arthur which is too high in gluten and too heavy]. For the 3 cups, remove 2 Tablespoons of flour, and replace with 4 1/2 teaspoons Baking Powder, and 1 1/2 teaspoons fine salt.", "ADDITIONAL NOTE: If you find it is not sweet enough you may try adding 1 tablespoon first and retry. It does serve a purpose, besides counteracting some of the bitterness of the baking powder, it helps keep the bread moist.", "Using substitutes will either effect bake negatively or should NOT be used, such as honey, maple syrup or molasses. They contain acids which will interfere with the baking powder rising and throw off the liquid content. Even attempts with baking sweeteners like Splenda cause a weird clumping of the dough.", "IF you cannot have sugar or gluten, this recipe is NOT for you.", "Also, It will NOT work with Gluten-Free flour as there isn't enough structural support in GF flour for the baking powder to rise. It will just collapse.", "DO NOT attempt to cook at higher temperature, it will cause the baking powder to reach its maximum lift too fast, while dough is still not fully baked, so when removed from oven it will collapse.", "For weight purposes, my SR flour weighed 140 grams per cup, and 1 TB sugar was 12.5 grams, my Carbonated water was a 12 oz can, or 1 1/2 cups (360 ml] if using from bottle, If making Self-rising flour, remove 14 grams from 420 grams Pastry Flour and replace with 12 grams of baking powder, and 3 grams fine salt (rounded up]." ]
[Name] Carrabbas Oil Dip [AuthorId] 874111 [AuthorName] Jennibear [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2020-04-28T11:38:00Z [Description] Love this!  Put a few spoonfuls of the seasoning mix on a plate and pour a good quality olive oil on top.  Dip your favorite bread and enjoy!  Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/01/93/4es0535CS86EKCEMPUTL_6C3857C3-631B-4F63-841E-CA7B904D48CF.jpeg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "cayenne pepper", "garlic powder", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.8 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 582.4 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 8 [RecipeInstructions] In a small bowl, mix all dry ingredients together. Place several spoonfuls on a small plate and pour olive oil on top. Dip pieces of our favorite Italian bread and enjoy! Save any leftover seasoning mix in a small jar or container.
[Name] SMOKY BUFFALO WING SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2020-04-28T11:38:00Z [Description] This fabulous spicy sauce is incredibly easy to make! You can use this smoky sauce on chicken wings/drumettes, or other proteins. VIDEO https://www.youtube.com/watch?v=jRFkAlgipyc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kuxna07cRJaU7HWOYyCq_Smoky-Buffalo-Sauce-4_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "Low Protein", "Weeknight", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "6", "3/4", "1/2", "1/2", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["unsalted butter", "white vinegar", "Worcestershire sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 848.1 [FatContent] 92.9 [SaturatedFatContent] 58.4 [CholesterolContent] 244.0 [SodiumContent] 4677.2 [CarbohydrateContent] 5.6 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small saucepan over medium heat, combine all the ingredients. Bring to a simmer, whisking occasionally. Remove from heat and keep it warm until ready to serve. Just before serving, whisk again until all the ingredients are combined again. Pour half of the sauce over cooked drumettes/wings and transfer chicken back to the oven (temperature off]. Remove after 10 minutes and pour the rest of the sauce over. Serve immediately.
[Name] One Bowl Whole Wheat Banana Bread [AuthorId] 2002713090 [AuthorName] Anonymous [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2020-04-28T11:38:00Z [Description] This healthy Whole Wheat Banana Bread is made with 100% whole grains and naturally sweetened. Plus, it all comes together in one bowl! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/3", "1/3", "1", "1/3", "1", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["bananas", "coconut oil", "maple syrup", "egg", "unsweetened applesauce", "vanilla extract", "baking soda", "salt", "white whole wheat flour", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2325.9 [FatContent] 121.3 [SaturatedFatContent] 69.1 [CholesterolContent] 186.0 [SodiumContent] 1507.5 [CarbohydrateContent] 298.8 [FiberContent] 33.3 [SugarContent] 117.3 [ProteinContent] 43.0 [RecipeServings] 1.0 [RecipeYield] 1 1 LOAF [RecipeInstructions] ["Preheat oven to 350°. Line a loaf pan with parchment paper and set aside.", "In a large mixing bowl, whisk together the mashed bananas, coconut oil, maple syrup, egg, applesauce, and vanilla until well blended.", "Add in the baking soda, salt, flour and walnuts, and mix until everything is just moistened—do not overmix.", "Transfer the batter to the prepared loaf pan. Bake in preheated oven for 45-55 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. Let cool completely before slicing." ]
[Name] PUMPKIN STREUSEL BREAD [AuthorId] 2002713090 [AuthorName] Anonymous [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-04-28T11:38:00Z [Description] Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "Free Of...", "Brunch", "For Large Groups", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] [NA, "1", "1/2", "1/2", "2", "1/4", "3", "2", "2", "1 1/2", "1", "2", "1", "1/2", "1/2", "1/2", NA, "1/4", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["pumpkin puree", "pumpkin puree", "brown sugar", "sugar", "eggs", "unsalted butter", "cream sherry", "dark rum", "avocado oil", "canola oil", "vanilla extract", "whole wheat pastry flour", "all-purpose flour", "baking powder", "cinnamon", "baking soda", "salt", "nutmeg", "cinnamon", "old fashioned oats", "all-purpose flour", "brown sugar", "unsalted butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.9 [FatContent] 5.8 [SaturatedFatContent] 2.5 [CholesterolContent] 29.1 [SodiumContent] 151.4 [CarbohydrateContent] 32.5 [FiberContent] 2.3 [SugarContent] 13.7 [ProteinContent] 3.4 [RecipeServings] 18.0 [RecipeYield] 18 [RecipeInstructions] Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. MAKE BREAD BATTER. Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan. MAKE STREUSEL TOPPING. Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping. BAKE BREAD. Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack. NOTES. This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap. To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours. To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes. NUTRITION. SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.
[Name] HEALTHY PUMPKIN BREAD WITH CHOCOLATE CHIPS [AuthorId] 2002713090 [AuthorName] Anonymous [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2020-04-28T11:38:00Z [Description] Healthy Pumpkin Bread with Chocolate Chips is an all-time fan favorite recipe. It is sweetened with all-natural unrefined maple syrup, and uses whole-wheat flour. It is incredibly moist and addictively good! You’ll make it over and over! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1/3", "2", "1 1/2", "1/2", "1/4", "2", "1", "1/2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "pumpkin pie spice", "baking powder", "baking soda", "salt", "eggs", "pumpkin puree", "avocado oil", "canola oil", "pure maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.9 [FatContent] 13.6 [SaturatedFatContent] 3.3 [CholesterolContent] 31.0 [SodiumContent] 161.8 [CarbohydrateContent] 30.2 [FiberContent] 2.3 [SugarContent] 14.5 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 12 SLICES [RecipeInstructions] INSTRUCTIONS. Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray. Whisk whole-wheat flour, all-purpose flour,pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk eggs, pumpkin, oil, maple syrup and vanilla in a large bowl until smooth. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined. Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 58 to 65 minutes. Test with a toothpick to make sure there is no uncooked batter in the center. Let cool completely in the pan on a wire cooling rack. Run a knife around the edges before turning out and slicing. NOTES. I prefer to use dark maple syrup when cooking. It has the strongest maple flavor. Note that baked goods sweetened with maple syrup have a darker color. White whole wheat flour can be substituted one for one with whole wheat flour. I like white whole wheat because it is lighter in color and it has a less pronounced wheaty flavor. NUTRITION. SERVING SIZE: 1 sliceCALORIES: 241FAT: 13 gSATURATED FAT: 3 gCARBOHYDRATES: 28 gFIBER: 3 gPROTEIN: 4 g.
[Name] Pasta With Spinach Pesto [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-04-28T11:38:00Z [Description] Based upon a dish served at the late Cafe des Artistes in NY as described by Rose Reisman. It's been a family favorite for decades: it's good hot or at room temperature. We frequently will upgrade it from appetizer to main course by adding some sliced, sauteed, boneless chicken breast. We've regularly served it at parties - it's a crowd pleaser and can be made in quantity. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/3", "1/3", NA, "1/3"] [RecipeIngredientParts] ["fettuccine", "fresh spinach", "garlic", "olive oil", "pine nuts", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.8 [FatContent] 30.5 [SaturatedFatContent] 4.9 [CholesterolContent] 52.7 [SodiumContent] 215.4 [CarbohydrateContent] 46.8 [FiberContent] 4.8 [SugarContent] 2.0 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the pasta in salted boiling water. Prepare the other ingredients while it boils. Once cooked, drain the pasta and reserve. Wash and cook the spinach as necessary. We'll usually give it 3-4 minutes in the microwave. Once cooked, drain and eliminate as much water as possible. Chop the spinach finely and incorporate the chopped garlic. Heat the oil in a large skillet (we use a flat-bottom wok]. Add the pine nuts and saute until they are lightly browned (be careful! they burn easily]. Reduce heat to low and add the spinach/garlic combination, cook for three additional minutes. Add the reserved pasta and toss. Season to taste with salt and pepper (the cheese is salty, so we don't ever add any salt]. Add half the cheese and toss. Add the remainder of the cheese and toss again. Transfer as necessary to a serving dish (or plate individually]. Garnish with additional grated Parm-Reg as desired.
[Name] Sarah's Crockpot Spaghetti Sauce [AuthorId] 86644 [AuthorName] KS Farmwife [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2020-04-28T11:38:00Z [Description] I've developed this based on a treasured cookbook recipe - the herbs may seem weird BUT trust me It's GREAT. I now double It for my family of 6. The WINE is a must!!!! [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "2", "4", "1/4", "1", "1/2", "1/2", "1/2", "4 -6", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["ground sausage", "ground beef", "onion", "tomato paste", "tomato sauce", "dried parsley flakes", "dried rosemary leaves", "ground sage", "dried marjoram", "dried thyme leaves", "minced garlic cloves", "mushroom stems and pieces", "salt", "white wine", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.1 [FatContent] 43.4 [SaturatedFatContent] 15.7 [CholesterolContent] 157.2 [SodiumContent] 2614.0 [CarbohydrateContent] 23.9 [FiberContent] 5.6 [SugarContent] 15.0 [ProteinContent] 44.8 [RecipeServings] 6.0 [RecipeYield] 1 crockpot [RecipeInstructions] 1. Brown and drain ground meats. 2. Drain off fat and place in large Crockpot spayed with non-stick spray. 3. Add chopped onions. 4. Add tomato paste and tomato sauce. 5. Add all herbs and seasonings. 6. Add wine and stir well. 7. Cook on low in Crockpot 6-8 hours. Should be enough sauce for 1-2 lbs. spaghetti noodles cooked according to directions on box.
[Name] Black Bean & Veggie Tacos W/ Mango Sriracha Coleslaw [AuthorId] 1940999 [AuthorName] punkrock_mama [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-04-28T11:38:00Z [Description] Make and share this Black Bean & Veggie Tacos W/ Mango Sriracha Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1 1/2", "1", "1/4", "1/2", "1", "1/2", "1/4", "1", "1/4", "1", "8", "2", "2"] [RecipeIngredientParts] ["bell pepper", "pepper", "zucchini", "onion", "pepper", "cumin", "black beans", "garlic powder", "chili powder", "lime juice", "water", "flour tortillas", "sour cream", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.2 [FatContent] 10.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 457.0 [CarbohydrateContent] 58.8 [FiberContent] 11.9 [SugarContent] 5.8 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] 8 Tacos [RecipeInstructions] Slice Peppers, zucchini and onions into medium length strips. Make the coleslaw and set aside in the fridge. Heat oil on med heat then saute veggies for 5 minutes Sprinkle the taco seasoning, salt & pepper to taste over veggies. Continue to cook until desired tenderness. While veggies are cooking for the 1st 5 mins add the beans, water and lime juice to a food processor. Blend until smooth. Transfer bean mix to small frying pan and add the chili powder, cumin, garlic powder and salt and pepper to taste. Heat thoroughly. Assemble the tacos: spread a thin layer of beans on the tortilla. Then add veggies, sliced avocado and top with coleslaw and sour cream.
[Name] JAPANESE CHICKEN SOBa NOODLES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-05-01T21:15:00Z [Description] What a nice tasty recipe! This dish is light, colorful and so quick to make. In less than 30 minutes you can enjoy this dish! VIDEO https://www.youtube.com/watch?v=4ytuUPG6E7o [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/RpQKwnA1S760EYArwQ5v_Japanese-Chicken-Soba-Noodles-8_Fotor-1024x768.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1 1/2", "1 1/2", "1 1/2", "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["canola oil", "chicken breasts", "red onions", "carrots", "purple cabbage", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 18.8 [SaturatedFatContent] 3.4 [CholesterolContent] 46.4 [SodiumContent] 435.7 [CarbohydrateContent] 50.2 [FiberContent] 5.2 [SugarContent] 9.2 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot of boiling water (no salt], add noodles and cook for 3 to 3 ½ minutes. Drain in the colander before transferring them in a large bowl filled with very cold water. Swirl them around to dislodge starch, preventing them from getting gummy. In a large saucepan over medium-high heat, add canola oil and sesame oil. When hot, add chicken breasts; season and sauté until no longer pink. Using a spider strainer or slotted spoon, transfer cubed chicken to a bowl; set aside. Back to saucepan; reduce heat to medium and add onions, peppers, carrots and cabbage; sauté until just soft about 3 to 4 minutes. Drain noodles from the cold water bowl and transfer them to a bowl filled with very hot (not boiling] water to warm up. Return chicken to skillet; sauté to heat through. Add warm soba noodles and pour in peanut sauce; stir until well mixed. Spoon mixture into bowls and garnish with coarsely chopped peanuts.
[Name] Savory Carrot Souffle [AuthorId] 2002480537 [AuthorName] Marietta Mary Lou [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-05-01T21:15:00Z [Description] I created this recipe as an alternative to the sweet carrot soufflé recipes that abound.  It is a rather unusual and elegant side dish, yet made with the humble carrot as main ingredient. It is a blank canvas, The herbs can be changed out for other flavors, such as curry, for example. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "3 -4", "1/4 - 1/2", "3", "1/4", "1 1/4", "1/2", "1/4"] [RecipeIngredientParts] ["carrots", "fresh thyme leave", "fresh mint leaves", "butter", "eggs", "white flour", "baking powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.0 [FatContent] 18.1 [SaturatedFatContent] 10.6 [CholesterolContent] 133.7 [SodiumContent] 518.5 [CarbohydrateContent] 15.4 [FiberContent] 3.4 [SugarContent] 5.5 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven, 350°F.", "Cut carrots into chunks and cook until very soft. Drain thoroughly.", "Place into blender along with next three ingredients. No need to melt butter if carrots are still hot. Puree.", "Combine flour and baking powder.", "Thoroughly whisk eggs and gradually add flour mixture.", "Combine carrot and eggs mixtures, add salt and pepper to taste, Spoon mixture into a lightly greased 1 1/2 quart souffle dish and place into hot oven immediately.", "Bake until set and serve hot from the oven." ]
[Name] Oven-Roasted Turkey Breast [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H21M [PrepTime] PT15M [TotalTime] PT1H36M [DatePublished] 2020-05-01T21:16:00Z [Description] This was terrific. Love that I threw everything in a pan and had a delicious turkey breast in a short period of time. Recipe courtesy of allrecipes.com and takes2tango. Serving size is estimated. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/2", NA, NA, "3", "1", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["butter", "garlic clove", "paprika", "salt", "salt", "pepper", "turkey breast", "shallot", "butter", "dry white wine", "all-purpose flour", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.2 [FatContent] 20.0 [SaturatedFatContent] 8.2 [CholesterolContent] 131.9 [SodiumContent] 353.8 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 38.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl.", "Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers and brush half the butter mixture over the turkey breast and underneath the skin.", "Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.", "Roast in the preheated oven for 1 hour. Baste turkey breast with remaining butter mixture.", "Return to oven and roast until the juices run clear and an instant read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees, about 30 minutes. Let turkey breast rest 10 to 15 minutes before serving.", "While turkey is resting, transfer pan drippings to a skillet. SKim off excess grease, leaving about a tablespoon in skillet.", "Place skillet over low heat and cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamer, lighter gravy, whisk in half and half." ]
[Name] Crispy Polenta With Mushrooms [AuthorId] 2002480537 [AuthorName] Marietta Mary Lou [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-05-01T21:19:00Z [Description] This do-ahead recipe is an adaptable side-dish to many cuisines.  It can be made without embellishments, but I have made it with mushrooms. It can be cut into slabs and pan-fried or baked. I don't doubt there are many iterations of this recipe out there, but this is what I have created and it was very well received as a side dish to roast leg of lamb.. Use coarse-ground grits. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2", "1/2", "1", "6", "1", "2", "3", "1"] [RecipeIngredientParts] ["fresh mushrooms", "onion", "olive oil", "thyme", "pepper", "salt", "water", "salt", "grits", "butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.9 [FatContent] 16.1 [SaturatedFatContent] 7.4 [CholesterolContent] 29.9 [SodiumContent] 1090.8 [CarbohydrateContent] 44.1 [FiberContent] 3.0 [SugarContent] 1.6 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat water and salt in a deep, large pot to boiling. Slowly stir in grits with a long-handled spoon and simmer, stirring frequently to prevent sticking. Hot grits may bubble up. Continue cooking till very thick, 20 - 30 minutes. Stir in butter, 1/2 Celsius parmesan, 1/2 of the mushrooms mixture,salt and pepper. Pour into a greased 8' x 8\" square baking pan or round pie plate. Press down well and smooth the top. Cool and chill for 24 hours or so to firm up the texture before proceeding. Bake in 350 degree oven for 15 - 20 minutes until heated through. Remove from oven, top with remaining mushroom mixture, sprinkle liberally with additional grated parmesan cheese and broil till brown and crisp. Cut into wedges or slabs and serve immediately. It is also good at room temperature.

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