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[Name] Weekend Breakfast Casserole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-05-01T21:20:00Z [Description] I have made adjustments to a recipe I found to suit my preferences. I do not like adding a can of soup to my breakfast casserole so this version is less creamy (or gooey). I think what makes this so good is cooking the hash browns in a skillet first to brown and crisp before adding to the rest of the ingredients. Squares of the casserole can be served with sliced avocado, pico de gallo, sour cream, sliced green onions or whatever suits you. My husband likes dollops of salsa on it. I actually like it plain. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "20", "3/4", "1/2", "5", "1", "2", "1"] [RecipeIngredientParts] ["hash browns", "salt", "ground pepper", "eggs", "milk", "turkey sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.7 [FatContent] 32.4 [SaturatedFatContent] 8.8 [CholesterolContent] 235.3 [SodiumContent] 975.0 [CarbohydrateContent] 28.0 [FiberContent] 2.3 [SugarContent] 1.2 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees and spray a 7 x 11 inch casserole dish with Pam. Cook Simply Potatoes in a large skillet with vegetable oil on medium high heat, following the directions on the back of the package. They need to be golden brown and crispy but not overcooked. Remember, they will cook more in the oven. Sprinkle the salt and pepper over the potatoes as they cook. Meanwhile, in a large mixing bowl, beat 4 large eggs with a whisk. Stir in 1 cup milk, 1 cup shredded cheese and 2 cups pre-cooked sausage crumbles. Allow the potatoes to cool a few minutes then stir into the egg, milk and cheese mixture. Stir till well blended. Pour into the prepared pan and bake for 30 minutes or till golden brown and cooked through. Cut into squares and serve with toppings, if desired.
[Name] Zucchini and Couscous Salad [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2020-05-01T21:21:00Z [Description] Make and share this Zucchini and Couscous Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "1", "1/4", "1/3", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["couscous", "pecans", "zucchini", "sun-dried tomato", "basil", "lemon juice", "olive oil", "Dijon mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.2 [FatContent] 28.6 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 1064.4 [CarbohydrateContent] 27.6 [FiberContent] 4.8 [SugarContent] 6.0 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to broil on high and line baking sheet with foil. Place oven rack just above center point of oven, as you don’t want baking sheet too close to broiler. Lay pepper on its side on prepared baking sheet and place under broiler. Use tongs to turn pepper every 5 minutes or so, until roasted and charred, about 15 minutes. Remove pepper from oven, place in paper bag and fold top to close. Steam for about 15 minutes. Remove pepper from bag and use small knife to scrape away skin. Slice pepper open, remove stem and remaining seeds and cut into thin slices. Transfer to large serving bowl. Make couscous following package instructions. The 1/2 cup uncooked couscous should produce about 2 cups cooked. Allow to cool. In small saucepan over medium heat, toast pecans until golden brown, about 5 minutes. Make sure to shake pan frequently to turn and evenly toast. Transfer nuts to small plate to cool. Using sharp knife or food processor, thinly slice zucchini into disks. Add couscous, pine nuts, zucchini, sun-dried tomatoes, basil and mint to serving bowl with peppers. Using large spoon, toss to combine. In small bowl, whisk together lemon juice, olive oil, mustard, herbes de Provence, salt and pepper. Dress salad and toss to combine.
[Name] Haldi Doodh [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-05-01T21:21:00Z [Description] Turmeric has been an acknowledged antiseptic and immunity booster from the ayurveda times and Pepper has also been a remedial ingredient because of its anti-inflammatory and antioxidant properties. Hot milk enhances the medicinal properties of turmeric and pepper [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/gqLqG34CTvO9CnV01EMa_Haldi%20Doodh.jpg" [RecipeCategory] Indian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["milk", "haldi powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the milk. Switch off the flame and add the turmeric and pepper. Drink it while it is very hot. Note: this can be consumed morning and night. Care: remain warm after consuming this at night. Do not get exposed to cold conditions.
[Name] Kadai Chicken Recipe [AuthorId] 2002702579 [AuthorName] kartik v. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-01T21:22:00Z [Description] Kadai Chicken recipe is a very common Chicken Dry dish made from rich tomato gravy and sauteed along with capsicum chunks and onions. Serve it for your weekday dinner with Tawa Paratha, and a Boondi Raita. Kadai Chicken Recipe is a very well known dish brought down from Pakistan and North India. The dish is known for its complexity and spiciness combined with meat. There are also chunks of onions and capsicum fried along with the food. The bowl is made semi-dry and the gravy is kept warm. Kadai chicken recipe can be made in just 30 minutes and even prepared for later use. The simplicity in this dish is the simple use of Indian Masala as garam masala powder and red chili. https://www.chefmeghnas.in/recipe/kadai-chicken-recipe [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["300", "1", "1", "1", "1", "2", "1", "4", "1", "2", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "onion", "onion", "green bell pepper", "cumin seed", "red chili powder", "ginger", "garlic cloves", "tomato puree", "red chili powder", "turmeric powder", "garam masala powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.5 [FatContent] 33.9 [SaturatedFatContent] 15.8 [CholesterolContent] 164.5 [SodiumContent] 2572.6 [CarbohydrateContent] 31.1 [FiberContent] 7.5 [SugarContent] 12.7 [ProteinContent] 37.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] How to make Kadai Chicken Recipe: Heat a heavy-bottomed pan/wok with oil to begin making the Kadai Chicken Recipe. If it gets hot, add the cumin seeds and let it splutter. Remove dried red chilies and saute until they crisp. Add ginger, garlic, and make smooth. Attach the onions sliced and diced, then saute until they melt then caramelize. Add bell peppers and cook until a little soft. When done, add a cup of tomato puree and keep cooking until well-cooked tomatoes. This will take about four to five minutes. Add red chili powder, garam masala powder, turmeric powder, salt, and boil for another 3 minutes after 4 to 5 minutes. Attach pieces of chicken and saute well, until the masala is uniformly spread over the meat. The chicken can cook for about 15 to 20 minutes. Apply a spoonful of cream at the end and blend properly. Garnish it with coriander leaves to serve sweet. For a weekday dinner, eat the Kadai Chicken Recipe along with Tawa Paratha, Boondi Raita, and a Kachumber Salad.
[Name] Simple London Broil [AuthorId] 2693401 [AuthorName] HomechefEC [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2020-05-01T21:23:00Z [Description] Make and share this Simple London Broil 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/.3/80/06/1/DKLINaSUaJ6quBwaq3NA_20200428_181213.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/06/1/cUtllNRACZB1daXiqFhA_20200428_180438.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "High Protein", "High In..."] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2", "2", "2", "1", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "honey", "Worcestershire sauce", "soy sauce", "red wine vinegar", "garlic", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.8 [FatContent] 20.0 [SaturatedFatContent] 6.0 [CholesterolContent] 179.2 [SodiumContent] 369.5 [CarbohydrateContent] 10.6 [FiberContent] 0.1 [SugarContent] 9.3 [ProteinContent] 67.2 [RecipeServings] nan [RecipeYield] 2 Lbs [RecipeInstructions] Whisk all ingredients together, allow to come to room temperature. Place steak and marinade in sealed bag or container and refrigerate over night, turning occasionally. Allow steak to return to room temperature. Heat cast iron skillet or grill pan to 425 degrees, then add steak. Cook over medium heat for 4-5 minutes per side. Allow to rest for 5-10 minutes before slicing.
[Name] Nutty Brown Butter Chocolate Chip Cookies [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-05-01T21:23:00Z [Description] Modified recipe from Bon Appetit Brown Butter and Toffee Chocolate Chip Cookies as I'm allergic to nuts. Instead of Toffee, the sugar has been increased from 1/3 cup to 1 cup. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3/4", "1", "1", "2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "baking soda", "kosher salt", "dark brown sugar", "sugar", "eggs", "vanilla extract", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.1 [FatContent] 5.5 [SaturatedFatContent] 3.2 [CholesterolContent] 21.6 [SodiumContent] 208.0 [CarbohydrateContent] 18.2 [FiberContent] 0.3 [SugarContent] 11.6 [ProteinContent] 1.3 [RecipeServings] 40.0 [RecipeYield] 40 cookies [RecipeInstructions] Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°]. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers/chips with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits. Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3\" apart (you can also form dough into ping pong–sized balls with your hands]. Do not flatten; cookies will spread as they bake. Sprinkle with sea salt. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet. Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
[Name] Fettucine With Artichokes [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2020-05-01T21:24:00Z [Description] Make and share this Fettucine With Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "1", "1/2", "1/8", "1", "1 -2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["artichoke hearts", "olive oil", "butter", "onion", "salt", "pepper", "red pepper flakes", "lemon zest", "lemon juice", "fettuccine pasta", "parsley", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.9 [FatContent] 19.0 [SaturatedFatContent] 6.8 [CholesterolContent] 63.5 [SodiumContent] 565.1 [CarbohydrateContent] 43.6 [FiberContent] 7.8 [SugarContent] 1.8 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] 1 lb [RecipeInstructions] Cook artichoke hearts in a 6 to 8 quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil. Meanwhile, heat oil and butter in 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and saute, stirring occasionally, 3 minutes. Stir in lemon juice (to taste], then remove from heat and transfer mixture to a large heatproof bowl. While artichokes are sauteing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
[Name] No Fail Banana Bread [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-05-01T21:24:00Z [Description] This banana bread is moist, flavourful, and has never failed me yet. I have used it for the past ten years, making it every time I have some bananas to use up. To change it up a bit, try substituting the butter for peanut butter, or add a swirl of cheesecake batter in the middle. You'll find lots of ways to serve up tasty banana bread to your family. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/27/GF40brHFTQakSSSPdXSM_95461039_250141433033417_6158399884559908864_n.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "1 1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["bananas", "sugar", "butter", "eggs", "vanilla", "flour", "baking soda", "salt", "sour cream", "walnuts", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.2 [FatContent] 12.7 [SaturatedFatContent] 7.5 [CholesterolContent] 67.6 [SodiumContent] 347.5 [CarbohydrateContent] 42.9 [FiberContent] 1.4 [SugarContent] 24.8 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat the oven to 350 degrees.", "In a large mixing bowl, mix the white sugar into your melted butter and stir until fully incorporated.", "Add the eggs and beat well.", "Stir in the sour cream and vanilla.", "Using a fork, mash the bananas and add to the wet ingredients. Mix well.", "Sift in the dry ingredients and stir well.", "Add the nuts and chocolate chips last.", "Pour the batter into a well greased loaf tin.", "Bake for 60 minutes or until a tooth pick comes out clean.", "Can make banana muffins instead, adjusting the baking time accordingly (around 20 minutes - depending on the oven]." ]
[Name] Chewy & Fudgy Brownies [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-05-01T21:29:00Z [Description] These yummy brownies can have many different optional ingredients added to them to make a fun new treat each time. No need for boxed brownies when you have this simple recipe at hand. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["cocoa powder", "butter", "sugar", "eggs", "vanilla", "flour", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.2 [FatContent] 12.0 [SaturatedFatContent] 7.2 [CholesterolContent] 68.5 [SodiumContent] 171.9 [CarbohydrateContent] 30.5 [FiberContent] 1.8 [SugarContent] 22.4 [ProteinContent] 3.2 [RecipeServings] 9.0 [RecipeYield] 1 9x9 pan [RecipeInstructions] Melt your butter and stir in your sugar and cocoa powder. Beat your eggs into your wet ingredients until smooth. Add vanilla and salt. Sift in your flour. Add your chocolate chips or other fun treats into your batter. Pour batter into a well greased 9 x 9 pan. Bake @ 350 for 25 minutes. Do not overcook! The toothpick may not come out fully clean but it will firm up as it cools.
[Name] Grape Nuts Custard [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2020-05-01T21:32:00Z [Description] Your family will go nuts for this heritage Grape-Nuts pudding&mdash;a creamy custard with the cereal &ldquo;crust&rdquo; on the bottom. It&rsquo;s delicious hot or cold, and the leftovers can even be enjoyed for breakfast. If you serve the pudding warm, add a scoop of quality vanilla ice cream or sweetened whipped cream to top it off! From the Old Farmer's Almanac, ca. 1920. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64642/hvkqDhosRp6E06w7chj0_grape_nut_pudding.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "Sweet", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "4", "1", "4", "1/2", "2 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "milk", "eggs", "sugar", "vanilla extract", "table salt", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.6 [FatContent] 4.8 [SaturatedFatContent] 2.4 [CholesterolContent] 73.4 [SodiumContent] 160.1 [CarbohydrateContent] 20.1 [FiberContent] 0.9 [SugarContent] 9.7 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] 1 pan [RecipeInstructions] Preheat oven to 350°F and butter a 2-quart baking dish. Put milk and Grape-Nuts cereal in a medium saucepan over medium-high heat and bring to a simmer. Remove from heat, stir, and let cool 15 minutes. While milk mixture is cooling, beat eggs with sugar, vanilla, and salt in a bowl. Add the cooled milk and Grape-Nuts to egg mixture and stir well. Pour into the prepared baking dish. Sprinkle nutmeg over the top. Set the baking dish into a deep roasting pan. Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the dish. Bake until almost set in the center, 50 to 60 minutes (there should be a very slight jiggle when you shake the pan and a knife inserted into the center should come out clean]. Let the pudding set atop the stove for at least 20 minutes before serving. Serve plain, with vanilla ice cream or with whipped cream.
[Name] Lasagne Rolls With Roasted Tomato and Eggplant [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-05-01T21:33:00Z [Description] Make and share this Lasagne Rolls With Roasted Tomato and Eggplant recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", "4", "6", "1 1/2", "1", "2", "1/3", "1", "1", "1", "1/2", "1/2", "1/8", "6"] [RecipeIngredientParts] ["plum tomatoes", "garlic cloves", "olive oil", "salt", "black pepper", "eggplants", "water", "ricotta cheese", "parmigiano", "salt", "pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.2 [FatContent] 39.4 [SaturatedFatContent] 14.0 [CholesterolContent] 104.3 [SodiumContent] 1396.3 [CarbohydrateContent] 54.9 [FiberContent] 12.5 [SugarContent] 14.1 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] 6 Rolls [RecipeInstructions] MAKE SAUCE: Put over racks in upper and lower thirds of oven and preheat oven to 425&deg;F Oil a 13x9 -inch glass or baking dish. Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan. Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks (Leave oven on]. When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish]. Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in eggplant and water. MAKE FILLING AND PASTA WHILE VEGETABLES FOR SAUCE ARE ROASTING. Stir together all filling ingredients until combined well. Cook pasta in 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles]. ASSEMBLE AND BAKE LASAGNE: Move upper oven rack to middle position. Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish. Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through about 20 minutes. Vegetables can be roasted 1 to 2 days ahead cooled completely, uncovered, then chilled, covered.
[Name] Sweet Peanut Butter Bread [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-05-01T21:35:00Z [Description] This peanut butter bread tastes like if peanut butter cookies and a cake had a delicious, moist, baby. It's dense like a banana bread, but savoury with a peanut butter flavour. Add a swirl of jam or nutella in the middle for an extra treat. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/57355/r9LRlP1R9qxizfoRs73w_92664876_10158416377119515_299755989610004480_n.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1 3/4", "2/3", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "peanut butter", "milk", "salt", "baking powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.6 [FatContent] 15.1 [SaturatedFatContent] 3.6 [CholesterolContent] 40.6 [SodiumContent] 486.6 [CarbohydrateContent] 36.6 [FiberContent] 2.1 [SugarContent] 15.8 [ProteinContent] 10.8 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Sift together the flour, sugar, baking powder, and salt. Stir in the milk and eggs until well combined. Add the peanut butter and mix until smooth. Add the chocolate chips last. Pour batter into a well greased loaf tin and bake at 350 degrees for 50 minutes.
[Name] Mennonite Buttermilk Cookies [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-05-01T21:35:00Z [Description] This is my great-aunt Martha's recipe for Mennonite buttermilk cookies. She always made them with pink icing and sprinkles. They are incredibly light cookies that just melt in your mouth. It's impossible to only eat one! Every Mennonite family has a recipe for these Schmaunt kuchen, and they can be made with different flavour extracts such as lemon or almond. The recipe is for a large batch, but it can be halved. The cookies do well in the freezer for up to a month. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/57355/WOQBf5z3TpSJXvqq0MHp_IMG_20180110_154852.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "1", "4", "2", "3", "6 -7", "1/2", "2", "6"] [RecipeIngredientParts] ["sugar", "margarine", "eggs", "buttermilk", "vanilla", "flour", "salt", "baking soda", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.6 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 9.6 [SodiumContent] 88.1 [CarbohydrateContent] 12.1 [FiberContent] 0.2 [SugarContent] 6.3 [ProteinContent] 1.2 [RecipeServings] 100.0 [RecipeYield] 10 dozen [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Beat the sugar, margarine, lard, and eggs together.", "Add buttermilk and flavouring and beat well.", "Add rest of ingredients and mix until smooth.", "Drop by the tablespoon onto a baking sheet covered in parchment paper.", "Bake for 10 minutes (these are a pale cookie - the edges should just start turning a golden colour, you don't want the tops of the cookies to turn brown or they will be overcooked].", "For icing: 1/4 cup sugar, 1/3-1/2 cup of milk, 1/4 cup margarine, 1 bag of icing sugar, couple drops of food colouring. Boil 1 minute and add enough icing sugar until it is very thick. Dip the cookies in the icing." ]
[Name] Easy 2-Ingredient Flatbread [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-05-01T21:37:00Z [Description] This recipe is a quick way to make some tender flatbread at home. Use it to make a homemade pita sandwich, to make a pizza, serve it with Indian food, or eat it on its own with some of your favourite dips. It's a real winner! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/33/n3cx3X84TqC5BgWJRPFc_90018419_2557010774517765_7398574302620024832_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/57355/KUKoqcTXT6Wk11xVXwTt_95302265_169028364392746_7555584833649377280_n.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "3", "3"] [RecipeIngredientParts] ["sour cream", "self rising flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.5 [FatContent] 21.2 [SaturatedFatContent] 9.0 [CholesterolContent] 36.4 [SodiumContent] 849.8 [CarbohydrateContent] 48.4 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] 7-8 pieces [RecipeInstructions] Mix ingredients into a sticky dough (if you don't have self rising flour, use 3 cups of flour, 3 3/4 tsp of baking powder, and 3/4 tsp of salt]. Wrap in saran wrap and let it rest for 20 minutes on the counter. Cut the dough into 7-8 equal pieces. On a well-floured board, roll out each piece of dough until it is just a few millimeters (1/8 inch] thick. Heat a cast iron pan on medium heat, with enough oil to lightly coat the bottom. Fry each side of bread for 2 minutes in the hot pan, until you see golden spots forming. You will need to add extra oil in the pan before adding a new piece of dough. Serve hot.
[Name] Ceviche [AuthorId] 2002022004 [AuthorName] vwhitehair [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2020-05-01T21:38:00Z [Description] Make and share this Ceviche recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Healthy", "< 60 Mins", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "2", "1/2", "1/8", "2", "4", "12", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["shrimp", "limes", "red onion", "green onions", "salt", "pepper", "cilantro", "cucumber", "celery ribs", "tomatoes", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.8 [FatContent] 6.1 [SaturatedFatContent] 0.9 [CholesterolContent] 99.0 [SodiumContent] 1003.7 [CarbohydrateContent] 22.3 [FiberContent] 5.1 [SugarContent] 6.6 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] 6 people [RecipeInstructions] Cook shrimp in boiling water for couple minutes until pink, then drain, cut into pieces and place in a bowl. Chop all the following ingredients and mix together. Serve with Tortilla chips!
[Name] Slow-Cooker French Onion Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2020-05-01T21:38:00Z [Description] From Cooking Light April 2015. The slow cooker completely eliminates the stirring part of caramelizing onions; it all goes happily unattended. It freezes beautifully in freezer bags. Freeze the bag of soup in a bowl rather than laying it flat, so it will fit in the saucepan when it's time to thaw. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1/4", "6", "1", "5", "1", "6", "2", "1 1/2", "1", NA, "5"] [RecipeIngredientParts] ["unsalted butter", "fresh thyme sprigs", "bay leaf", "sweet onions", "sugar", "red wine vinegar", "kosher salt", "black pepper", "French baguette", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.6 [FatContent] 11.9 [SaturatedFatContent] 7.2 [CholesterolContent] 34.8 [SodiumContent] 976.2 [CarbohydrateContent] 28.8 [FiberContent] 4.9 [SugarContent] 14.0 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours. Remove thyme and bay leaf; discard. Add stock, vinegar, salt and pepper; cook, covered, on HIGH for 30 minutes. Preheat broiler to high. Arrange bread in a single layer on a baking sheet. Broil 30 seconds on each side or until toasted. Place 1 cup soup in each 8 ounce ramekin, or ovenproof bowl, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Freezing instructions: Cool soup completely. Ladle into a large zip-top plastic plastic freezer bag. Place bag in a medium bowl; freeze. To thaw: Place zip-top bag in a large saucepan filled with water; heat 30 minutes over medium heat until thawed. Reheat: Pour soup into saucepan. Bring to a simmer over medium heat, simmer 10 minutes. Ladle into ramekins, top with bread nd cheese, and broil.
[Name] Blueberry-Yogurt Muffins (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-01T21:38:00Z [Description] This recipe was on a card sent by Cooking Light magazine with a note saying this was an all-time reader favorite. Low fat and low sugar content too. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/3", "1", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "egg", "vanilla extract", "low-fat vanilla yogurt", "fresh blueberries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1499.7 [FatContent] 9.1 [SaturatedFatContent] 2.8 [CholesterolContent] 191.0 [SodiumContent] 2348.3 [CarbohydrateContent] 313.6 [FiberContent] 10.4 [SugarContent] 114.2 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over batter. Bake at 400* for 18 minutes or until golden. Remove from pans immediately; cool on wire rack. 153 calories per muffin.
[Name] Simple Coffee Cake [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2020-05-01T21:39:00Z [Description] Moist and flavorful with a sweet and crunchy streusel, this is a delightful mid-afternoon treat that can be also enjoyed after dinner. VIDEO https://www.youtube.com/watch?v=fqNAuPnHnkA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8WCaP45TaZzzQrD7T7iA_Coffee-Cake-10_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", "1/2", "1/2", "2", "1", "8", "1/2", "2 1/4", "1", "2", "1/2", "1 1/2", "8", "2", "2", "1"] [RecipeIngredientParts] ["granulated sugar", "ground cinnamon", "butter", "unbleached all-purpose flour", "granulated sugar", "brown sugar", "ground cinnamon", "unbleached all-purpose flour", "unsalted butter", "walnuts", "unbleached all-purpose flour", "sea salt", "baking powder", "baking soda", "granulated sugar", "unsalted butter", "vanilla extract", "eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6168.7 [FatContent] 261.3 [SaturatedFatContent] 140.0 [CholesterolContent] 931.3 [SodiumContent] 4354.3 [CarbohydrateContent] 903.9 [FiberContent] 19.9 [SugarContent] 572.0 [ProteinContent] 74.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["In a small bowl, add granulated sugar and cinnamon; whisk to blend. Generously grease a 9-inch springform pan; add some flour and tap out the excess. Sprinkle the bottom with ¼ cup granulated sugar mixed with cinnamon; set aside.", "Preheat oven to 350ºF.", "In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine. Add butter and break down using a pastry cutter until the mixture resembles crumbles.", "In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.", "In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy. Add vanilla and then eggs, one at a time, mixing well between each addition. Add a third of the dry ingredients and half the buttermilk; process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.", "Spoon half of the batter evenly into the prepared pan and sprinkle on half of the crumble evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.", "Place pan on a baking sheet lined with a silicone mat and transfer to the preheated oven; bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.", "After 15 minutes, remove cake quickly and evenly spoon on the remaining streusel (that will prevent it from sinking]. Return cake to the oven for the remaining baking time.", "After 35 minutes, cover cake with foil to prevent the streusel from getting too dark.", "Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving." ]
[Name] Keto King's Best Bread [AuthorId] 1249567 [AuthorName] Retired Greyhound M [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2020-05-01T21:39:00Z [Description] Make and share this Keto King's Best Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/38/tfkKHBUeTu4JJ5GPJ1gP_20200704_113200.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/540238/UDnq6DJuSQO1janpu0ax_20200704_113200.jpg"] [RecipeCategory] Breads [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1/2", "1 1/4", "1/2", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["flax seed meal", "vital wheat gluten", "xanthan gum", "salt", "warm water", "honey", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 50.4 [FatContent] 4.1 [SaturatedFatContent] 1.3 [CholesterolContent] 27.1 [SodiumContent] 169.1 [CarbohydrateContent] 2.1 [FiberContent] 1.5 [SugarContent] 0.5 [ProteinContent] 2.0 [RecipeServings] 16.0 [RecipeYield] 1 Loaf [RecipeInstructions] Combine yeast, honey and warm water. Allow to bloom for 5 - 10 minutes. Place all wet ingredients in mixer bowl and stir. Add dry ingredients. Mix well. Using dough hook, mix on medium speed about 7 minutes or until dough ball is formed. Place in well oiled loaf pan. Cover and let rise in a warm, moist area for about 2 hours. Bake at 375* for 25 - 30 minutes or temperature measures 200*.
[Name] Crispy Roasted Chickpeas/Garbanzo Beans [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2020-05-01T21:39:00Z [Description] Make and share this Crispy Roasted Chickpeas/Garbanzo Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chickpeas", "salt", "pepper", "cayenne powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 463.2 [CarbohydrateContent] 24.1 [FiberContent] 4.7 [SugarContent] 0.0 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] 30 oz [RecipeInstructions] Preheat oven to 415 degrees. Line sheet pan with foil, add the oil. When oven is almost preheated. Put pan and oil in the oven to heat up, until smoking hot and oven reach 415 degree. Drain beans, rinse well, strain. Pat beans dry on clean tea towel or paper towels, removing as much moisture as possible. Remove hot oil pan from oven and put beans into pan. Stir beans to get coated in the hot oil. Roast beans turning every 15 minutes until crisp. After a total of 30 minutes, turn oven down to 350 degree (to prevent burning] and roast another 15 minutes until beans are crispy. Remove from oven, sprinkle with salt, pepper, and spices. Cool completely and enjoy. Store in airtight container for a couple of days. May loose crispiness after a couple of days.
[Name] Zupas Copycat Honey Bacon Club [AuthorId] 2002716183 [AuthorName] Anonymous [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2020-05-01T21:40:00Z [Description] Zupas Copycat Honey Bacon Club is delicious, its perfect for picnics, lunches, dinners, and parties. It is a perfect combination of Homemade Honey Mustard, Ham, Turkey, Bacon, Tomatoes, and Provolone Cheese. Hope you enjoy this sandwich as much as I do. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "2", "2", "3", "1", "1"] [RecipeIngredientParts] ["honey", "mayonnaise", "mustard", "ham", "turkey", "tomatoes", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 963.4 [FatContent] 24.2 [SaturatedFatContent] 8.8 [CholesterolContent] 45.7 [SodiumContent] 2476.0 [CarbohydrateContent] 173.3 [FiberContent] 5.9 [SugarContent] 143.1 [ProteinContent] 26.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, mix Honey, Mayonnaise, and Honey until well combined. Take 2 slices of bread and a spoon and spread the Honey Mustard on the slices.", "Take one slice of bread and put Ham, Turkey, Bacon, Tomato, and Provolone Cheese on top. Take the other slice and place it on top of the other half.", "Then place in Microwave for 30 seconds then press down and place in Microwave for another 30 seconds. Or in a small frying pan place sandwich and cook for 30 seconds on each side, making sure to press down. Eat fresh or store in airtight container or bag." ]
[Name] MEXICAN CHICKEN SUB [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-05-01T21:40:00Z [Description] Not your average sub... it has so many great flavors to enjoy! This is a tasty way to enjoy grilled chicken breast! VIDEO https://www.youtube.com/watch?v=786TLjQYTwQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/y32CviHVQ7yuYIneNpda_Guacamole-Chicken-Club-1-2-1024x765.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "4", "2/3", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "bacon", "mayonnaise", "cheese", "tomatoes", "black pepper", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.4 [FatContent] 15.8 [SaturatedFatContent] 5.8 [CholesterolContent] 60.9 [SodiumContent] 459.6 [CarbohydrateContent] 27.3 [FiberContent] 2.4 [SugarContent] 5.2 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Preheat grill; season chicken with pepper. Cook over medium for 5 to 7 minutes per side or until cooked through; slice chicken and sprinkle fresh lime juice over top. Spread chipotle mayo on bottom half of each roll and top with sliced chicken, bacon, guacamole, cheese and sliced tomato.
[Name] Steakhouse Wheat Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-05-01T21:40:00Z [Description] Make and share this Steakhouse Wheat Bread (Bread Machine) 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/54/02/42/4H1FH91PTuKGzs3v2baX_IMG_0754.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/4", "3/4", "1", "1", "1", "2", "1 1/4", "1", "2"] [RecipeIngredientParts] ["warm water", "butter", "honey", "salt", "instant coffee granules", "white sugar", "bread flour", "whole wheat flour", "gluten", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.2 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 164.4 [CarbohydrateContent] 32.3 [FiberContent] 2.2 [SugarContent] 7.0 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, gluten, and yeast in the pan of a bread machine in the order recommended by manufacturer. Set crust on Medium and program for the Basic/Regular cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
[Name] Apple Cinnamon Latticed Hand Pies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT1H15M [TotalTime] PT2H [DatePublished] 2020-05-05T18:28:00Z [Description] Make and share this Apple Cinnamon Latticed Hand Pies 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/33186/XLodaHnRIOWuOULpLvgK_FN_Apple%20Hand%20Pie-16x9_H.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/4", "1", "1", "1 1/2", "8", "2 -3", "1/4", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "granulated sugar", "unsalted butter", "cold water", "apples", "granulated sugar", "cinnamon", "cornstarch", "salt", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 742.2 [FatContent] 47.6 [SaturatedFatContent] 29.6 [CholesterolContent] 153.1 [SodiumContent] 505.8 [CarbohydrateContent] 71.8 [FiberContent] 3.5 [SugarContent] 17.0 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 6-8 hand pies [RecipeInstructions] ["Special Equipment.", "Food processor, apple cutter (3-inches x 3 ½-inches], two baking sheets, 12 or 18-inch plastic ruler, pastry brush.", "DIRECTIONS.", "To make the pie dough, fill a small bowl with ice and water and set aside. Place the flour, salt and sugar in the food processor bowl. Pulse the mixture two to three times to mix the ingredients together. Add the butter to the food processor bowl and use a fork to toss the pieces to cover them in the flour mixture. Place the lid on the food processor and pulse four to five times. At this point, the pieces of butter will still be fairly chunky (about the size of lima beans].", "Add the ice water to the mixture and pulse the mixture until the dough starts to come together in the bowl (25-30 pulses. See Baker’s Notes below]. Empty the mixture out onto a lightly floured surface, leaving behind any overly wet dough that remains at the bottom of the bowl. Use your hands to gently gather the pie dough together in a ball. Using a knife, cut the dough ball into three pieces and flatten each into a disc, approximately 1-inch thick. Wrap the three discs tightly in plastic wrap and place in the refrigerator for at least 30 minutes before proceeding.", "To make the filling, in a small saucepan, toss the cubed apple, cinnamon, sugar, cornstarch and salt to combine. Over a medium-low heat, warm the mixture, stirring constantly, until the apple begins to soften and releases its juices (approximately 3 minutes]. Turn the heat to medium and continue to stir constantly until the mixture begins to simmer and thicken (another 1-2 minutes]. Remove the saucepan from the heat and transfer the mixture to a bowl to cool at room temperature for 30 minutes.", "To make the lattice strips, remove one pie dough disc from the refrigerator. On a lightly floured sheet of parchment, roll the dough out to an 11-inch by 12-inch rectangle. Using a ruler and knife, cut ¼-inch wide strips of pie dough across the 11-inch width. (You will have forty four ¼-inch by 12-inch strips of dough.] Transfer the parchment paper, with the strips on it, to a baking sheet and set aside. Repeat this process with the second disc of dough. Gently place the second sheet of strips, on the parchment paper, on top of the first set of strips. Cover the baking sheet with plastic wrap to keep the strips from drying out and set aside (See Baker’s Notes below].", "To make the hand pie bottoms, on a lightly floured sheet of parchment, roll out the third pie dough disc to a 12-inch square Press the apple cutter lightly into the dough to make an impression (do not cut all the way through the dough]. Repeat to make a total of six impressions in two rows (three impressions per row] equally spacing the impressions apart. Place 2 tablespoons of apple-cinnamon filling in the centre of each impression, leaving a ¼-inch border around each edge. Slide the parchment with the pie dough impressions on it onto a baking sheet and set aside.", "To assemble the lattice, transfer the top sheet of strips, still on the parchment, to a work surface, ensuring that the strips are vertical in front of you. Fold every other strip back on itself. (These strips will now be half the length of the alternating strips]. Drawing from your second sheet of pie dough strips, place one strip horizontally over the unfolded vertical strips. Next, unfold the folded vertical strips so they lay over the horizontal strip (They should now be back in their original position]. Now, fold back the strips running under the horizontal strip back over the horizontal strip (this is the set of strips you did not fold back the first time]. Lay another horizontal strip across the unfolded vertical strips and then unfold the set of folded strips so they lay over the horizontal strip. Continue latticing, alternating sets of strips until the bottom half of the lattice is complete. Follow the same process to complete the top half of the lattice. Slide the completed lattice, on the parchment paper, onto a baking sheet and transfer it to the refrigerator to chill for 15 minutes. If you have leftover strips, set them aside.", "Preheat the oven to 375&deg;F Make an egg wash by whisking together the egg and milk in a small bowl. Set aside. Remove the chilled lattice from the refrigerator and slide it, still on the parchment, off the baking sheet and onto a work surface. Line the baking sheet with a fresh piece of parchment and set aside. Using a sharp knife or a pizza cutter, cut the lattice into six pieces, each approximately 3 ½-inches by 4-inches. Set aside.", "Place the baking sheet with the hand pie bottom impressions in front of you. Using a pastry brush, brush the egg wash around the edges of the six apple impressions. Using an offset spatula or small lifter, carefully place the lattice pieces over the impressions, being sure to encase the apple cinnamon filling and cover the impression outlines completely. Gently press along the edges of the lattice rectangles to ensure that they seal to the bottom pie dough. Place your apple cutter over each lattice rectangle, being sure to center it carefully, and cut out an apple shape. Carefully pull away the excess pie dough (It can be used to make two additional hand pies along with any extra pie dough strips, if desired, or refrigerated/frozen for another purpose]. Run an offset spatula or lifter under the cut hand pies and gently transfer them to the parchment-lined baking sheet. Brush the hand pies with egg wash then transfer them, on the baking sheet, to the freezer to chill for 15 minutes.", "Place the chilled latticed apple hand pies, on the baking sheet, into the oven. Bake for approximately 40-45 minutes, until the crust is golden brown and the apple filling bubbles through the lattice. Allow the hand pies to cool for 30 minutes.", "Baker’s Notes:", "When making the pie dough, do not add more water than called for in the recipe, even if it looks like the mixture is not coming together. Instead, continue to pulse until the mixture starts to clump.", "If your kitchen is very warm, transfer the lattice strips to the refrigerator to chill before proceeding with latticing. Allow the strips to warm for a few minutes before starting to lattice." ]
[Name] Broccoli and Garlic Quiche [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT4H [PrepTime] PT40M [TotalTime] PT4H40M [DatePublished] 2020-05-05T19:23:00Z [Description] Make and share this Broccoli and Garlic Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] nan [RecipeIngredientQuantities] ["1", "10", "2", "6", "1 1/2", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["broccoli florets", "garlic cloves", "eggs", "half-and-half", "nutmeg", "cayenne", "cheddar cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.0 [FatContent] 35.5 [SaturatedFatContent] 17.1 [CholesterolContent] 250.9 [SodiumContent] 545.3 [CarbohydrateContent] 20.7 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Pre-heat oven to 375 degrees with rack in middle. Roll out dough on lightly floured with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhand inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes. Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes. Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on. While shell bakes, cook broccoli in a 3 quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry. Mince and mash garlic to a paste with a generous pinch of salt. Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 tsp salt in a large bowl until smooth. Pour filling into pie shell and add broccoli, then sprinkle with cheeses. Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools]. Cool at least 20 minutes. Serve at warm or room temperature.
[Name] Zucchini With Lemony Crumbs [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-05T19:23:00Z [Description] Make and share this Zucchini With Lemony Crumbs recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/8", "1 1/2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["zucchini", "butter", "lemon zest", "thyme", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.9 [FatContent] 20.1 [SaturatedFatContent] 11.6 [CholesterolContent] 45.8 [SodiumContent] 466.9 [CarbohydrateContent] 36.9 [FiberContent] 4.2 [SugarContent] 8.3 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] 1 bowl [RecipeInstructions] ["Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture.", "Melt 3 tbsp butter in a 12-inch heavy skillet over medium heat, then cook bread crumbs, zest, thyme, and 1/8 tsp salt, stirring, until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and saute until softened slightly, 2 to 3 minutes. Serve zucchini topped with bread crumbs." ]
[Name] Grilled Shrimp and Sausage Skewers With Smokey Paprika Gaze [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-05T19:23:00Z [Description] Make and share this Grilled Shrimp and Sausage Skewers With Smokey Paprika Gaze recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "4", "5", "4", "3/4", "1/2", "1/2", "12", "12", "12", "12", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "sherry wine vinegar", "salt", "ground black pepper", "shrimp", "smoked sausage", "cherry tomatoes", "red onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 767.7 [FatContent] 66.1 [SaturatedFatContent] 16.6 [CholesterolContent] 98.1 [SodiumContent] 1496.0 [CarbohydrateContent] 24.1 [FiberContent] 4.9 [SugarContent] 11.7 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] 8 skewers [RecipeInstructions] Use 6 long metal skewers. Whisk oil, garlic, thyme, smoked paprika, wine vinegar, salt, pepper, red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving. Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. These can be made 6 hours ahead. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat]. Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Arrange skewers on platter. Serve with remaining bowl of glaze.
[Name] COOKIES With Chocolate Milka [AuthorId] 2002720919 [AuthorName] Anastasia M. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-05-05T19:23:00Z [Description] I decided to experiment and made cookies with Milka chocolate, which turned out to be divinely delicious. I recommend everyone to cook, I hope you enjoy the recipe!!! The video is on the channel https://www.youtube.com/watch?v=WazucI_pYk8 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Birthday", "< 30 Mins", "For Large Groups", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["200", "150", "25", "2", "350", "4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking soda", "salt", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.7 [FatContent] 7.6 [SaturatedFatContent] 4.6 [CholesterolContent] 32.0 [SodiumContent] 113.0 [CarbohydrateContent] 17.1 [FiberContent] 0.6 [SugarContent] 6.1 [ProteinContent] 2.2 [RecipeServings] 25.0 [RecipeYield] 5 1 [RecipeInstructions] 1] Beat butter. 2] Add sugar and vanilla sugar, whisk. 3] Add eggs, beat. 4] In a separate bowl, mix the flour, salt and soda. Add the dry ingredients to the creamy mass and mix. 5] Add crushed Milka chocolate to the dough. Mix. 6] Put the dough on a baking sheet. Bake for 12-15 minutes at 190 C.
[Name] Grandpa Corbin&rsquo;s Salt Cod Fishcakes [AuthorId] 2002394915 [AuthorName] Billy R. [CookTime] PT30M [PrepTime] PT10H [TotalTime] PT10H30M [DatePublished] 2020-05-05T19:24:00Z [Description] When I was a boy growing up in the Bronx, I would often stay at my Aunt Gloria and Uncle Mike&rsquo;s apartment when I got home from school until my mom got home from work. They lived on the ground floor of the same apartment building that my family lived in. My Grandpa Corbin lived with them. It was a wonderful neighborhood of many different nationalities and many wonderful cooking smells! Sometimes when turning the corner to our block, I would be greeted by the unmistakable aroma of Grandpa&rsquo;s Codfish Cakes! Once, being the little chubby piggy kid that I was I ate the last two Codfish cakes from the day before. Aunt Gloria quickly scooted me outside to play, but I could hear Grandpa yell &ldquo;Who ate the last codfish cakes!!&rdquo; After he cooled off &ndash; Grandpa had a temper &ndash; I apologized, but I could tell he was still pretty angry. Not long after, I turned the corner to the smell of Codfish Cakes! There sat Grandpa with a glint in his eye. &ldquo;I made these codfish cakes the way I really like them! It might keep you from eating them all!&rdquo; He handed me one with a smile on his face. I took a bite and thought my head might explode! But I think that started my love of hot foods! I finished and asked for another through the tears. He laughed and handed me another &ndash; this one wasn&rsquo;t quite so hot &ndash; I do think the first one was specially made just for me. Over the years I tried to duplicate Grandpa&rsquo;s Cod Fishcakes &ndash; without any success &ndash; thinking it was an English recipe. It wasn&rsquo;t until I found out that Grandpa Corbin was born in Barbados and I found a recipe from there that tasted almost like I remembered. With some adjustments over the years, I think I finally have it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/48/wioQCaM0QEylc9jpbJvm_Codfishcakes.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1 1/2", "3", "5", "1", "1/2", NA, "1", "1", NA] [RecipeIngredientParts] ["salt cod fish", "eggs", "all-purpose flour", "scallions", "garlic cloves", "curry powder", "cayenne pepper", "red pepper flakes", "baking powder", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.0 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 62.0 [SodiumContent] 209.7 [CarbohydrateContent] 26.5 [FiberContent] 1.4 [SugarContent] 0.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 12-14 Fishcakes [RecipeInstructions] Take about 510 grams (1 pound 2 ounces] of dried salt cod put it in a bowl and cover with water. Let it soak for a couple of hours drain and cover with water again. Let it soak overnight. Drain the fish and put it in a cookpot cover with water to about ½ inch above the fish. Bring to a boil and simmer for about 10 minutes. Let the fish cool. Flake the fish searching for and removing any bones. You should have 2 Cups or a little more. In a large bowl beat the eggs slightly. Mix in the fish, then the flour, scallions, garlic, curry powder, cayenne pepper, red pepper flakes and baking powder. Mix in the water thoroughly – you should have something that looks like a thick lumpy pancake batter. Heat the olive oil in a large frying pan over a low to medium flame. Use about 1/3 to 1/2 Cup per fishcake – don’t crowd them. Fry each side until they are nice and golden brown. The recipe makes about 12 to 14 burger size fishcakes.
[Name] Billy&rsquo;s Drop Biscuits for Countertop Convection Ovens [AuthorId] 2002394915 [AuthorName] Billy R. [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2020-05-05T19:24:00Z [Description] I Love Biscuits and I have been searching for a quick and easy recipe to make in my countertop convection oven. Living in a hot climate &ndash; I don&rsquo;t want to heat up the house with the regular oven and besides, I only want a small batch. This is a quick and easy Drop-Biscuit recipe that makes six or seven biscuits. Plus, you can make it Vegan if you like! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/49/YZxDc2WRVKxUv4JrpFhQ_Biscuits 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/49/i2j4Tk2oTZSegbrr88V0_Biscuits 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/49/bY58eTuRxqMuDpZq70H7_Biscuits 2.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Vegan", "Egg Free", "Free Of...", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "2 1/4", "1 1/2", "3/4", "3/8", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "salt", "olive oil", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 829.5 [FatContent] 44.9 [SaturatedFatContent] 7.8 [CholesterolContent] 12.8 [SodiumContent] 1328.4 [CarbohydrateContent] 92.1 [FiberContent] 3.0 [SugarContent] 3.4 [ProteinContent] 14.3 [RecipeServings] 2.0 [RecipeYield] 6-7 Biscuits [RecipeInstructions] Pre-heat your countertop convection oven to 450°. Mix the Flour, Baking Powder and Salt in a bowl. Stir in the Olive Oil and the Milk and gently mix it into a soft dough - do not over mix! Lightly spray a baking sheet with cooking oil or line with parchment or a silicone sheet. Drop 6 or 7 mounds of Biscuit dough on the sheet. Put them in the oven and turn the heat down to 425°. Bake for 10 to 12 minutes.
[Name] Bacon Wrapped Jalapeno Poppers [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2020-05-05T19:24:00Z [Description] Make and share this Bacon Wrapped Jalapeno Poppers recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "8", "1", "1/2", "1/2", "1/2", "12", NA] [RecipeIngredientParts] ["cream cheese", "cheddar cheese", "onion powder", "salt", "pepper", "bacon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.0 [FatContent] 26.5 [SaturatedFatContent] 13.7 [CholesterolContent] 72.3 [SodiumContent] 566.6 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400. Line a sheet with foil and coat with butter or grease. (I didn't use foil and did not need].", "Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.", "In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt, and pepper.", "Fill each jalapeno half with the cheese mixture.", "Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.", "Arrange the peppers on the baking sheet and bake for 20 to 25 minutes until bacon is crispy and browned. Serve immediately." ]
[Name] Beef S.O.S. [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-05T19:24:00Z [Description] Make and share this Beef S.O.S. recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "4", "4", "1", "1", "1", "8"] [RecipeIngredientParts] ["lean ground beef", "2% low-fat milk", "butter", "white flour", "seasoning salt", "garlic clove", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.3 [FatContent] 25.4 [SaturatedFatContent] 13.4 [CholesterolContent] 114.0 [SodiumContent] 234.0 [CarbohydrateContent] 12.2 [FiberContent] 0.4 [SugarContent] 6.2 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] 1 serving [RecipeInstructions] ["In a high sided pot, brown the ground beef, drain and set aside.", "add garlic while beef is cooking.", "melt butter in high sided pot. Add flour and stir until butter and flour mixture is bubbling. Stir until thick and bubbling. Add meat, stir, reduce heat so the meat can reheat.", "gradually add milk to the butter and flour mixture, stirring constantly as you are adding. Add seasoned salt and black pepper while continuing to stir butter/flour and milk.", "toast the whole wheat breat.", "Serve over plain whole wheat toast." ]
[Name] Honey Garlick Chicken [AuthorId] 2002719418 [AuthorName] Adriana Z. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-05-05T19:24:00Z [Description] INGREDIENTS 1 1/2 lbs chicken thighs (4 chicken thighs) Salt Ground black pepper 0 tablespoons cooking oil 4 cloves garlic, minced 1 tablespoon chopped parsley Honey Garlic Sauce: 3 tablespoons honey 1 teaspoon sugar or brown sugar 2 tablespoons soy sauce 3 tablespoons water or chicken broth, preferred 3 dashes cayenne pepper INSTRUCTIONS [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "4", "1", "3", "1", "2", "3", "3"] [RecipeIngredientParts] ["chicken thighs", "salt", "black pepper", "garlic cloves", "parsley", "honey", "sugar", "brown sugar", "soy sauce", "water", "chicken broth", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.6 [FatContent] 29.4 [SaturatedFatContent] 7.7 [CholesterolContent] 143.3 [SodiumContent] 1215.9 [CarbohydrateContent] 16.0 [FiberContent] 0.4 [SugarContent] 14.2 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season the chicken thighs with salt and pepper. Set aside. Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1 tablespoon of the cooking oil. Pan sear the chicken thighs (skin side down first] until both sides turn nicely brown. Mix all the ingredients in the Honey Garlic Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside. . Leave the chicken thighs in the Instant Pot, add the remaining 1/2 tablespoon cooking oil and add the garlic. Saute the garlic a little bit. Pour in the sauce and cover the lid. Select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley and serve the Instant Pot chicken with honey garlic sauce immediately.
[Name] Homemade Hamburger/Hot Dog Buns [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H [PrepTime] PT4H30M [TotalTime] PT5H30M [DatePublished] 2020-05-05T19:24:00Z [Description] Make and share this Homemade Hamburger/Hot Dog Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "1", "1/4", "1", "1/4", "5", "2", NA, "1", "2"] [RecipeIngredientParts] ["milk", "heavy cream", "warm water", "active dry yeast", "sugar", "flour", "salt", "egg", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.2 [FatContent] 18.9 [SaturatedFatContent] 10.8 [CholesterolContent] 92.5 [SodiumContent] 830.1 [CarbohydrateContent] 92.1 [FiberContent] 3.2 [SugarContent] 8.7 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] 16 buns [RecipeInstructions] You need a stand mixer fitted with paddle attachment; a 3-inch round cookie cutter (for burger buns] or 2 (13 x 9 inch] baking pans (for hot dog buns]. Make dough: Bring milk and cream to a bare simmering a small saucepan over medium heat. Cool mixture to 105 to 115 degrees F. Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast]. Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. Dough will be sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not tery cloth] and let rise in a draft-free place at warm room temperature until doubled, about 2 hours. To make hamburger buns: Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick]. Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and re-roll scraps , then cut out more rounds. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when pressed gently pressed (1 1/2 to 2 hours]. Preheat oven to 375 degrees with racks with in upper and lower thirds. Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-rown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely. Tom Make Hot Dog Buns: Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each]. Roll each pieces of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns start to touch 1 1/2 to 2 hours. Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through]. Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.
[Name] Crispy Buttermilk-Soaked Pork Chops [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-05-05T19:24:00Z [Description] Make and share this Crispy Buttermilk-Soaked Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "3/4", "3", "1 1/2", "3/4", "3/4", "5", "1/3", "4"] [RecipeIngredientParts] ["buttermilk", "kosher salt", "garlic cloves", "boneless pork chops", "panko breadcrumbs", "olive oil", "parsley", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.1 [FatContent] 31.8 [SaturatedFatContent] 7.6 [CholesterolContent] 117.9 [SodiumContent] 1159.0 [CarbohydrateContent] 35.8 [FiberContent] 2.3 [SugarContent] 7.2 [ProteinContent] 45.8 [RecipeServings] 4.0 [RecipeYield] 6 chops [RecipeInstructions] ["In a pie plate or re-sealable plastic bag, combine the buttermilk, hot sauce, salt and garlic, whisking the mixture in the bowl or shaking the mixture in the bag until the salt is dissolved. Add the chops, making sure they are submerged in the liquid, and marinate them, covered or sealed, in the refrigerator for at least 2 hours and up to 8 hours.", "In a plate or on a sheet of parchment combine the panko and the dry bread crumbs. Working with one chop at a time, lift it out of the marinade letting the excess marinade drip off; coat the chop well with the bread crumbs.", "In a large non-stick skillet, heat 1½ tablespoons of the oil over high heat until it is hot. Reduce the heat to medium and add half the chops. Cook for 2-3 minutes, add another tablespoon of the oil and turn the chops over, cooking them on the second side for another 2-3 minutes or until they are barely pink inside. Transfer the chops to a plate; cover with foil to keep them warm. Repeat the procedure with the remaining oil and chops.", "Top each portion with some chopped parsley; serve with a wedge of lemon." ]
[Name] The Best Easy Peasy Chicken Salad [AuthorId] 843817 [AuthorName] shadowgirl... [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-05-05T19:24:00Z [Description] This recipe is a great base for all your chicken salad ideas. Easily add grapes for a refreshing twist. Chopped pecans for the girls. It's all in the dressing. We all have a different preference on how much mayonnaise we like. Please change to your likings. The best part is you can use leftover chicken or do what I do...Costco has the white meat rotisserie chicken in a bag just waiting for you.&nbsp; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/4", "2", "3", "3", "1 -2"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "Dijon mustard", "lemon", "black pepper", "white meat chicken", "hard-boiled eggs", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.8 [FatContent] 26.7 [SaturatedFatContent] 4.2 [CholesterolContent] 89.0 [SodiumContent] 592.1 [CarbohydrateContent] 18.6 [FiberContent] 0.4 [SugarContent] 5.1 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place Mayonnaise, Dijon Mustard, Lemon Juice & Black Pepper in a bowl and mix well. Add chopped chicken, celery & chopped boiled eggs. Stir gently. We don't feel salt is needed but feel free to add. Refrigerate for best results. (If you can wait]. * When I add grapes I remove the boiled egg *. ** My favorite for Champagne Brunch is Chopped Candied Pecans (no boiled egg]. I serve with croissants. *** Easily replace with Shrimp. (no egg] Add fresh dill to mayonnaise mixture.
[Name] Chicken With Celery and Bean Sprouts [AuthorId] 611660 [AuthorName] Zephyrs Breeze [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-05-05T19:24:00Z [Description] Make and share this Chicken With Celery and Bean Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "cornstarch", "soy sauce", "fresh ginger", "celery ribs", "dry white wine", "chicken broth", "bean sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.6 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 18.9 [SodiumContent] 398.5 [CarbohydrateContent] 6.2 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into slices about 2 x 1 x 1/4 inch. In medium bowl, toss chicken with cornstarch, 1 tsp soy sauce, and 1 tbsp oil to coat evenly.", "In a wok, heat remaining 2 tbsp oil over high heat to smoking. Add ginger and stir-fry until aromatic, 30 seconds. Add celery and stir-fry 1 minute. Add chicken and stir-fry until chicken is white and opaque, about 5 minutes.", "Add remaining 1 tbsp soy sauce, wine, and chicken broth. Bring to a boil, reduce heat, and simmer 2 minutes. Add bean sprouts, stir to mix, and cook just until bean sprouts wilt, about 1 minute. Season with salt and pepper to taste and serve." ]
[Name] Amazing and Easy Crepes [AuthorId] 2002714332 [AuthorName] Anonymous [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-05-05T19:24:00Z [Description] The crepes are perfect for when you want a sugary breakfast and I don't recall where I got it from, but it's absolutely amazing and delicious. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["flour", "eggs", "milk", "water", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.4 [FatContent] 8.4 [SaturatedFatContent] 4.5 [CholesterolContent] 108.3 [SodiumContent] 125.6 [CarbohydrateContent] 24.0 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 6-10 US [RecipeInstructions] In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Put your toppings on.
[Name] Agua De Jamaica [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2020-05-05T19:25:00Z [Description] This flower infused water is not only colorful but also refreshing! It pairs so well with many Mexican foods such as Mole Poblano... VIDEO https://www.youtube.com/watch?v=iJ68TOsJU9I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/KhKULD8bTEUenasiRew5_Agua-de-Jamaica-3_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Summer", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "4", "1/4", "4"] [RecipeIngredientParts] ["water", "granulated sugar", "distilled water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.1 [CarbohydrateContent] 7.1 [FiberContent] 0.0 [SugarContent] 7.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] ["In a large pot, pour in 4 cups water and add hibiscus flowers. Bring to a boil and cook for 2 minutes. Turn off the heat, cover and let it steep for 30 minutes.", "Strain the mixture into a fine sieve over a large bowl or measuring cup; discard the flowers. Add sugar to concentrate Agua de Jamaica and stir well before adding 4 cups cold distilled water. Stir well, taste and adjust if necessary, transfer to the fridge to chill, about 4 hours.", "Pour Agua de Jamaica in a tall glass over ice cubes. Makes 7 cups." ]
[Name] Ho Chi Minh Limeade [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-07T21:07:00Z [Description] A refreshing alternative to Vietnamese coffee, this drink, (sura da chanh), is served at Cheo Leo Cafe, the oldest coffee shop in Ho Chi Minh City. When stirred until the ice melts a bit the drink is refreshing and not too sweet. From Milk Street. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/63/vNYG0wmaTmWWLR1AAQm4_Ho Chi Minh Limeade_0182.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/540263/eimoxNZJSWeoRf6SQO4N_Ho Chi Minh Limeade.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/63/NrnqYipPRhyaI65yubBt_Ho Chi Minh Limeade_0180.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/63/JPTZQnTs26GBokG0UQ9Q_Ho Chi Minh Lemonade-1.JPG" ] [RecipeCategory] Beverages [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", NA] [RecipeIngredientParts] ["lime, juice of", "sweetened condensed milk", "seltzer water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 256.6 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 26.0 [SodiumContent] 110.5 [CarbohydrateContent] 45.3 [FiberContent] 0.2 [SugarContent] 42.4 [ProteinContent] 6.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a highball glass, combine all the ingredients and then fill glass with crushed ice. Stir until melted slightly.
[Name] Homemade Banana Cream Pie [AuthorId] 2002724127 [AuthorName] sh4nebaum [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2020-05-07T21:07:00Z [Description] This homemade banana cream pie is phenomenal! The combination of the flaky crust, the luscious pudding, and the fresh bananas and whipped cream is one-of-a-kind. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1 2/3", "3", "1", "3", "2", "1", "1", "2 1/2", "1", "2"] [RecipeIngredientParts] ["water", "cornstarch", "sweetened condensed milk", "butter", "vanilla", "bananas", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.1 [FatContent] 27.3 [SaturatedFatContent] 13.8 [CholesterolContent] 127.5 [SodiumContent] 221.5 [CarbohydrateContent] 51.5 [FiberContent] 1.8 [SugarContent] 33.6 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] 1 9 inch pie [RecipeInstructions] Mix water and cornstarch until smooth in a saucepan. Stir in sweetened condensed milk and egg yolks. Cook on medium-high until thick, stirring constantly. Stir in butter and vanilla until butter is fully melted. When thick, remove from heat to cool slightly. Keep stirring to avoid clumps. Pour 1/2 of filling into cooled, baked pie crust. Place sliced bananas onto filling. Make sure the banana layer is flat. Pour remainder of filling on the sliced bananas. Place pie into freezer. Pour whipping cream into chilled metal bowl. Add sugar and beat until stiff peaks form. Remove pie from freezer and top with whipped cream. Serve with pinch of cinnamon or remaining bananas on top.
[Name] Ho Chi Minh City Chili Garlic Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-05-07T21:08:00Z [Description] In Ho Chi Minh City, home cooks use homemade chili garlic sauce to flavor rice to noodles, sauces to meats. This sauce keeps in the refrigerator for 2 weeks. From Milk Street. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vietnamese", "Asian", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "12", "6", "2", "2", "1"] [RecipeIngredientParts] ["chilies", "garlic cloves", "lemongrass", "shallots", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.2 [FatContent] 11.0 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 118.4 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 0.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender. Blend until finely minced. Scrape mixture into a 10-inch skillet, set to medium-low, and cook, maintaining a gentle simmer, until solids are completely broken down and paste-like, about 30 minutes. Transfer to a glass jar and cool completely. Keep in the refrigerator up to 2 weeks.
[Name] Lemon Hard Sauce (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-05-07T21:08:00Z [Description] Found this in Jan 2010 Southern Living magazine. A delicious topping for gingerbread, scones or muffins. Store sauce in refrigerator up to 1 week. Let stand 20 minutes before serving. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "lemon zest", "lemon juice", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1555.7 [FatContent] 92.1 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 815.4 [CarbohydrateContent] 182.7 [FiberContent] 0.3 [SugarContent] 178.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Beat softened butter, lemon zest and lemon juice at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Serve immediately over warm gingerbread or scone.
[Name] Citrus-Scented Rice With Fresh Basil (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-05-07T21:11:00Z [Description] Make and share this Citrus-Scented Rice With Fresh Basil (Southern Living) recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "3"] [RecipeIngredientParts] ["chicken broth", "butter", "orange zest", "lemon zest", "basmati rice", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.1 [FatContent] 7.8 [SaturatedFatContent] 4.1 [CholesterolContent] 15.3 [SodiumContent] 427.5 [CarbohydrateContent] 37.5 [FiberContent] 1.9 [SugarContent] 1.4 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir together chicken broth, butter, orange zest and juice, and lemon zest in a large saucepan; bring to boil over high heat. Stir in 1 cup of uncooked basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in chopped fresh basil. Garnish with orange and lemon slices and orange and lemon zest, if desired.
[Name] Warm Citrus Cider (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-05-07T21:11:00Z [Description] Make and share this Warm Citrus Cider (Southern Living) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1 1/2", "3"] [RecipeIngredientParts] ["apple cider", "lemon juice", "orange", "lemon", "whole cloves", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.4 [FatContent] 2.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 418.2 [CarbohydrateContent] 91.4 [FiberContent] 7.2 [SugarContent] 58.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Put all ingredients in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Discard solids. Garnish serving cups with thin apple slices, if desired. Serve hot.
[Name] Arnold's Fried Green Tomatoes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-05-07T21:11:00Z [Description] This recipe from Arnold's Country Kitchen cafe in Nashville, Tenn was published in the Nov 2009 Southern Living magazine. It is definitely different and good. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "2", "5", "1", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "green tomatoes", "Tabasco sauce", "cornmeal", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.3 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 108.5 [CarbohydrateContent] 113.7 [FiberContent] 7.4 [SugarContent] 16.5 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the tomatoes into 12 to 15 slices. Mix together apple juice, egg whites and Tabasco in a bowl. Combine cornmeal and finely chopped basil in a separate bowl. Coat tomato slices in flour. Dip in apple juice, egg white and Tabasco batter. Dip slices into cornmeal mixture and fry in oil until brown. Do not crowd the slices in the skillet for better browning.
[Name] Garden Fresh Meatballs [AuthorId] 109630 [AuthorName] robnjenb [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-05-07T21:11:00Z [Description] Make and share this Garden Fresh Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "2", "1", "2", "1", "2", NA, NA, "2", "1/4"] [RecipeIngredientParts] ["ground beef", "zucchini", "spinach", "garlic cloves", "sea salt", "black pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.0 [FatContent] 38.8 [SaturatedFatContent] 14.2 [CholesterolContent] 228.6 [SodiumContent] 1120.5 [CarbohydrateContent] 21.6 [FiberContent] 4.3 [SugarContent] 2.5 [ProteinContent] 48.1 [RecipeServings] 5.0 [RecipeYield] 25 meatballs [RecipeInstructions] Grate zucchini and sweet potato. In a food processor, finely mince spinach, roasted red peppers and garlic. Hand mix all ingredients and form into meatballs (about golf ball size]. Bake at 375 in a large baking dish tightly covered with foil for 40-45 minutes.
[Name] Upside-Down Apple-Pecan-Raisin Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT55M [PrepTime] PT40M [TotalTime] PT1H35M [DatePublished] 2020-05-07T21:11:00Z [Description] Make and share this Upside-Down Apple-Pecan-Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "1/2", "2", "1/2", "1/4", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["pecan halves", "butter", "light brown sugar", "granulated sugar", "all-purpose flour", "ground cinnamon", "nutmeg", "fresh lemon juice", "golden raisin", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.0 [FatContent] 33.0 [SaturatedFatContent] 11.2 [CholesterolContent] 22.9 [SodiumContent] 330.5 [CarbohydrateContent] 84.5 [FiberContent] 4.9 [SugarContent] 47.9 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Let cool 30 minutes. Increase oven temperature to 375*. Stir together melted butter and brown sugar. Stir in pecans, and spread mixture on bottom of a lightly greased 9-inch pie plate. Unroll 1 pie crust, and fit into pie plate over top of pecan mixture. Combine granulated sugar, flour, cinnamon and nutmeg in a large bowl. Peel and slice apples. Sprinkle slices with 2 teaspoons lemon juice to prevent browning. Add apple slices and raisins to bowl of sugar and spices. Toss to coat. Spoon apple mixture into prepared crust. Dot butter pieces over apple mixture. Unroll remaining piecrust; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape. Place pie on baking sheet. Bake at 375* for 50 to 55 minutes, shielding edges with foil during last 30 minutes, if necessary. Cool on a wire rack 5 minutes. Invert pie onto a plate, and let cool 1 hour.
[Name] Mexican Style Tater Tot Casserole [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2020-05-07T21:12:00Z [Description] Make and share this Mexican Style Tater Tot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1", "1/2", "10", "2", NA] [RecipeIngredientParts] ["onion", "hamburger meat", "corn", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.3 [FatContent] 35.8 [SaturatedFatContent] 14.1 [CholesterolContent] 105.0 [SodiumContent] 1152.3 [CarbohydrateContent] 10.9 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 29.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large nonstick frying pan put the oil and diced onion. Stir-fry until lightly browned and tender. Add the hamburger meat and break it up with a spoon as it browns, stirring frequently. Drain off excess oil. Add the taco seasoning mix and 3/4 cup water. Bring mixture to a boil and cook until most of the excess liquid evaporates. Stir in the corn and the cream of chicken soup. Check seasonings. Spoon the hamburger mixture into a 9 x 13 inch pan (a one-layer cake pan]. Top with the grated cheese. Layer at least 1 pound of tater tots on top, putting them close together, or as desired. Bake 350 degrees for at least 50 minutes. The tater tots should be well browned. Start checking after 40 minutes.
[Name] Chocolate Peanut Butter Cherry Baked Granola Cereal -- Vegan [AuthorId] 2455466 [AuthorName] TheNibbleNook [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-05-07T21:12:00Z [Description] Make and share this Chocolate Peanut Butter Cherry Baked Granola Cereal -- Vegan 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/2455466/trs35gcXSW5gVPz5BE9b_ChocolateCherry.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/3", "1/2", "1/2", "1", "1/2", "2/3", "2", "1"] [RecipeIngredientParts] ["roasted peanuts", "fine sea salt", "cinnamon", "peanut butter", "maple syrup", "vanilla extract", "dried cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.6 [FatContent] 14.1 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 272.5 [CarbohydrateContent] 37.5 [FiberContent] 5.2 [SugarContent] 14.8 [ProteinContent] 9.7 [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 bake-ware.", "In a large bowl, mix together instant oats, cocoa, chopped nuts, salt, and cinnamon.", "In a microwave-safe cup, warm peanut butter for 20 seconds.", "In a small bowl, stir together warmed peanut butter, maple syrup, and extract. The cherries will be added after the granola has baked.", "Add the peanut butter mix to the oat mix and stir until well combined. Place the mixture onto the parchment-lined baking sheet in an even layer.", "Bake for 30-35 minutes stirring at least once mid bake. Because the cocoa makes it hard to tell when the oats are “toasty”, I wouldn’t bake more than 35 minutes.", "When the granola is done, remove the pan to a cooling rack. Let the granola completely cool on the pan. When cooled, mix in the dried cherries. 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." ]
[Name] Parmesan and Mushroom Stuffed Meatloaf [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-05-07T21:12:00Z [Description] Make and share this Parmesan and Mushroom Stuffed Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "8", "1", "1", "1 1/2", "1/2", "1/2", "1/4", "1", "1", "1/4", "1", "1 1/2", "1 3/4"] [RecipeIngredientParts] ["butter", "mushrooms", "shallot", "garlic clove", "parmesan cheese", "milk", "egg", "salt", "ground pepper", "cheese", "sun-dried tomatoes packed in oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.2 [FatContent] 42.1 [SaturatedFatContent] 18.1 [CholesterolContent] 148.5 [SodiumContent] 1068.0 [CarbohydrateContent] 19.2 [FiberContent] 2.7 [SugarContent] 1.4 [ProteinContent] 33.8 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350 degrees. Melt butter in a non-stick skillet over medium heat; ad mushrooms, shallot, and garlic, and saute 5 minutes or until tender. Gently stir together ground round and next 6 ingredients in a large bowl just until combined. Shape mixture into a 14 x 10-inch rectangle on a sheet of wax paper. Top with mushroom mixture, cheese, and tomatoes, leaving a 1 1/2 inch border on all sides. Roll up, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Place meatloaf roll, seam side down, in a lightly greased 15 x 10-inch jelly-roll pan. Bake at 350 degrees for 1 hour or until center is no longer pink. Remove from oven, and top with bruschetta. The Food.com metrics don't seem to allow me to put a 10 1/2 container refrigerated bruschetta topping in the ingredients. Let stand 10 minutes before slicing.
[Name] Salade Lyonnaise [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-07T21:12:00Z [Description] This salad is deliciously different from others. The warm bacon-shallot dressing gives its unique taste along with the poached egg &amp; crispy bacon VIDEO https://www.youtube.com/watch?v=--7j7tQhXds [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/asAMkyEqQjirXNhmbsz5_Salade-Lyonnaise-6_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "2", "1", "2", "1", "1", "1/4", "1/4", "2", "1/4", "1", "6"] [RecipeIngredientParts] ["endive", "pancetta", "shallots", "garlic clove", "white vinegar", "sherry wine vinegar", "Dijon mustard", "sea salt", "black pepper", "eggs", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 6.7 [SaturatedFatContent] 2.0 [CholesterolContent] 186.0 [SodiumContent] 625.3 [CarbohydrateContent] 30.2 [FiberContent] 25.3 [SugarContent] 2.4 [ProteinContent] 17.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside. Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little. In a medium pot, add water and bring to a boil; add white vinegar. Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine. Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tablespoons bacon fat by pouring it in a little at a time – if you go too fast, it will separate; season with salt and pepper. Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside. Reduce water to medium and stir it to create a vortex (prevents white from spreading out]. Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes. Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2.
[Name] GF Naturally Sweetened Banana Bread in a Mug Paleo [AuthorId] 542624 [AuthorName] francoroni [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-07T21:13:00Z [Description] This is a gluten free and naturally sweetened banana bread in a mug. &nbsp;It is super easy to fix and paleo, too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/76/raXszwiJRFesQ8QySAJQ_IMG_0386.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Free Of...", "Microwave", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["banana", "egg", "maple syrup", "vanilla", "cinnamon", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.4 [FatContent] 5.2 [SaturatedFatContent] 1.7 [CholesterolContent] 186.0 [SodiumContent] 165.7 [CarbohydrateContent] 42.3 [FiberContent] 3.8 [SugarContent] 27.0 [ProteinContent] 7.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mash banana in a large mug with a fork. Add egg, milk, maple syrup, and vanilla and whisk with a fork. Add coconut flour, cinnamon, and baking powder and mix. Sprinkle with coconut sugar. Microwave for 3 minutes.
[Name] Gingerbread With Rum Glaze (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-05-07T21:13:00Z [Description] From Nov 2009 Southern Living magazine. It can be baked in 9 lightly greased (6-oz) ramekins OR baked in a greased and floured 9-inch square pan. If using the 9-inch pan, increase bake time to 50 to 55 minutes. Serve warm with whipped cream or drizzle with Rum Glaze. The rum glaze recipe follows the gingerbread recipe. The glaze recipe makes about 1/2 cup. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "2/3", "2 1/2", "2", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/8", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "dark brown sugar", "egg", "molasses", "all-purpose flour", "cinnamon", "baking soda", "ground ginger", "salt", "ground allspice", "ground nutmeg", "ground cloves", "baking powder", "buttermilk", "dark brown sugar", "rum", "butter", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.4 [FatContent] 14.0 [SaturatedFatContent] 8.5 [CholesterolContent] 55.6 [SodiumContent] 440.7 [CarbohydrateContent] 83.0 [FiberContent] 1.3 [SugarContent] 50.6 [ProteinContent] 5.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350*.", "Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg, beating until blended. Add molasses, beating until smooth.", "Whisk together flour and next 8 ingredients in a large bowl. (Cinnamon thru baking powder.] Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.", "Beat at low speed just until blended after each addition. Pour into 9 lightly greased (6-oz] ramekins.", "Bake at 350* for 24 to 28 minutes or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 15 minutes. Serve warm with whipped cream or drizzle with Rum Glaze. If using 9-inch pan, increase bake time to 50 to 55 minutes.", "Rum Glaze instructions: Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbs butter and 1 tsp molasses in a small saucepan.", "Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly. Transfer to a serving dish. Serve immediately.", "Note: If glaze becomes too thick to pour, return saucepan to cook top, and whisk in 1 to 2 Tbs water. Cook over low heat, whisking until glaze thins and becomes a pourable consistency." ]
[Name] Chicago Thin Crust Pizza [AuthorId] 2000735389 [AuthorName] kab9885 [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2020-05-07T21:13:00Z [Description] Make and share this Chicago Thin Crust Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "2", "1 1/2", "1", "3/4", "2", "2", "1", "12", "12", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "instant yeast", "salt", "cold water", "cold water", "extra virgin olive oil", "cornmeal", "sausage", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.7 [FatContent] 51.2 [SaturatedFatContent] 20.6 [CholesterolContent] 116.6 [SodiumContent] 1895.1 [CarbohydrateContent] 67.7 [FiberContent] 2.6 [SugarContent] 3.2 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] 2 12" crusts [RecipeInstructions] FOR THE PIZZA: Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 21/2 hours. Cover bowl tightly and refrigerate for 3 days. Minimum 1 day. Cut dough ball in half. Return 1 dough ball to bowl and cover with plastic. Wrap the other ball and refrigerate until needed. Let the ball in the bowl sit for 1.5 hours room temperature. Preheat your oven to 450 to 500 with pizza stone in it. Stone must heat slowly. After dough comes to temp, Transfer dough to lightly floured counter. Coat dough ball lightly with flour and gently flatten into 8-inch disk using your fingertips. Using rolling pin, roll dough into 12-inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest for 10 minutes before rolling again.]. Cut parchment paper in rough circle. Leave enough room to grab paper when pizza is on it. Sprinkle paper with cornmeal and put crust on paper. Prick crust with fork and bake on pan for 2-3 minutes. Pull dough from oven and assemble pizza. Slide pizza and paper onto stone using pan for transfer. Cook 10 to 14 minutes or until well browned.
[Name] Yummy Pork and Gravy [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2020-05-07T21:13:00Z [Description] Make and share this Yummy Pork and Gravy 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/54/02/79/onsK3TTSibXUEFtoxsQ7_IMG_0758 (1).JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "1 1/4", NA, NA, NA] [RecipeIngredientParts] ["boneless pork chops", "celery", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.8 [FatContent] 20.7 [SaturatedFatContent] 7.1 [CholesterolContent] 131.1 [SodiumContent] 837.5 [CarbohydrateContent] 9.6 [FiberContent] 0.2 [SugarContent] 1.7 [ProteinContent] 43.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except cornbread in a slow cooker; mix well. Cover and cook on low for 6 hours or on high for 4 hours. Serve over cornbread.
[Name] Zesty Chicken Barbecue Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2020-05-07T21:14:00Z [Description] Make and share this Zesty Chicken Barbecue Sandwiches recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/80/tzH3fuOXQ6KNa48UmAwg_IMG_0749.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/2", "1/2", "1/4", "2", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "barbecue sauce", "brown sugar", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.4 [FatContent] 6.6 [SaturatedFatContent] 1.2 [CholesterolContent] 56.6 [SodiumContent] 692.8 [CarbohydrateContent] 26.1 [FiberContent] 0.3 [SugarContent] 20.5 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange chicken breasts in a slow cooker. Blend together remaining ingredients (except buns] and pour over chicken. Cover and cook on low setting for 6-8 hours. Shred chicken; serve chicken and a little sauce on toasted buns.
[Name] Lemon Sandwich Cookies [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2020-05-07T21:14:00Z [Description] Make and share this Lemon Sandwich 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/54/02/81/r6eKJISsCI8rM2zOIj9Q_0322096B-B689-4ECE-8426-09ECCD0A5CBF.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "2/3", "1/2", "1", "1", "1/4", "2", "3", "1/4", "1", "4", "2"] [RecipeIngredientParts] ["lemon zest", "lemon juice", "butter", "sugar", "salt", "egg", "baking soda", "all-purpose flour", "lemon zest", "salt", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.9 [FatContent] 36.0 [SaturatedFatContent] 22.3 [CholesterolContent] 135.5 [SodiumContent] 573.3 [CarbohydrateContent] 101.5 [FiberContent] 1.1 [SugarContent] 75.8 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] 24 cookies [RecipeInstructions] Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool. Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined. Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours. Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick] round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes. Transfer to a rack to cool completely. MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined. ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp] on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.
[Name] Turkey Potpie With Cheddar Biscuit Crust [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1M [PrepTime] PT1H30M [TotalTime] PT1H31M [DatePublished] 2020-05-07T21:14:00Z [Description] From Gourmet 2007. The finished product seems too juicy but the biscuits quickly absorb. This can be used with rotisserie chicken too. I used a 13 x 9 pan. So delicious. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "10", "1", "2", "2", "1", "1", "3", "1/2", "1/4", "4", "1", "2", "2", "1", "1/2", "1/2", "1", "1/4", "3/8", "1 1/4"] [RecipeIngredientParts] ["turkey", "water", "onion", "celery ribs", "carrots", "parsnip", "thyme", "butter", "mushroom", "flour", "turkey meat", "flour", "baking powder", "baking soda", "salt", "pepper", "cheddar cheese", "parmigiano-reggiano cheese", "butter", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1462.5 [FatContent] 73.9 [SaturatedFatContent] 27.3 [CholesterolContent] 515.6 [SodiumContent] 1031.5 [CarbohydrateContent] 38.1 [FiberContent] 3.7 [SugarContent] 5.9 [ProteinContent] 151.7 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one-third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use]. MAKE FILLING: Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wise shallow pot(3-to4-quart], covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups] scraping up and brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust. MAKE BISCUIT CRUST AND BAKE PIE: Preheat oven to 400 degrees with rack in middle . Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
[Name] Eggplant, Green Olive, and Provolone Pizza [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-07T21:14:00Z [Description] Make and share this Eggplant, Green Olive, and Provolone Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "1 1/4", "1", "5", "18", "1/4"] [RecipeIngredientParts] ["garlic clove", "olive oil", "eggplants", "provolone cheese", "green olives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.4 [FatContent] 29.6 [SaturatedFatContent] 8.8 [CholesterolContent] 24.5 [SodiumContent] 503.4 [CarbohydrateContent] 9.6 [FiberContent] 5.2 [SugarContent] 3.6 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] 1 pizza [RecipeInstructions] Prepare a gas grill for direct-heat cooking over medium heat. Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoons salt and 1/2 tsp pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1 inch pieces. Stretch dough into a 12-by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes. Using tongs, return crust, grilled side up, to baking sheets. Scatter eggplant, cheese, olives and parsley over crust, Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.
[Name] Black-Pepper Salmon With Dill Smashed Potatoes [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-05-08T21:45:00Z [Description] Make and share this Black-Pepper Salmon With Dill Smashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "2", "1/4"] [RecipeIngredientParts] ["salmon steaks", "pepper", "olive oil", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.4 [FatContent] 20.5 [SaturatedFatContent] 4.1 [CholesterolContent] 55.0 [SodiumContent] 90.5 [CarbohydrateContent] 28.2 [FiberContent] 3.3 [SugarContent] 2.2 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] 4 burgers [RecipeInstructions] Preheat oven to 375 degrees with rack in middle. Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes. While potatoes cook, pat salmon dry and season with a rounded 1/2 tsp salt (total]. Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes. Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill a season with salt. Serve salmon with potatoes.
[Name] Greek-Style Mahimahi [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-05-08T21:45:00Z [Description] Make and share this Greek-Style Mahimahi recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1", "4", "1/2", "1/4", "3", "2", "1", "8"] [RecipeIngredientParts] ["tomatoes", "olive oil", "red wine vinegar", "mahi mahi fillets", "mayonnaise", "feta cheese", "mint", "dill", "lemon juice", "lemon slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.5 [FatContent] 10.4 [SaturatedFatContent] 2.8 [CholesterolContent] 157.3 [SodiumContent] 290.9 [CarbohydrateContent] 5.8 [FiberContent] 1.8 [SugarContent] 3.2 [ProteinContent] 40.2 [RecipeServings] 4.0 [RecipeYield] 4 fish [RecipeInstructions] Preheat broiler. Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 tsp each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping] on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, covered loosely with foil. Serve fish with tomatoes.
[Name] The Ultimate Italian Tiramisu [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-08T21:45:00Z [Description] This decadent classic Italian dessert is sure to please everyone! This is the perfect dessert to serve for any special occasions. VIDEO https://www.youtube.com/watch?v=1lLEG7lhixI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/bkw5ojStRc2ickillTAC_Tiramisu-765x1024.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "4", "6", "6", "3/4", "3", "2", "28", "1/2", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["boiling water", "espresso coffee", "granulated sugar", "marsala wine", "mascarpone cheese", "ladyfingers", "cocoa powder", "heavy cream", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.8 [FatContent] 20.8 [SaturatedFatContent] 11.3 [CholesterolContent] 252.9 [SodiumContent] 73.9 [CarbohydrateContent] 40.9 [FiberContent] 0.4 [SugarContent] 27.1 [ProteinContent] 6.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside. In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsala wine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl. In a very cold bowl of a stand mixer, combine cold heavy cream, sugar and vanilla. Process until stiff peaks form; set aside. Back to egg mixture; add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream] until nicely blended. To assemble Tiramisu, dip ladyfingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly. Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
[Name] Chorizo-Filled Dates Wrapped in Bacon [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-05-14T19:55:00Z [Description] Make and share this Chorizo-Filled Dates Wrapped in Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "24", "12"] [RecipeIngredientParts] ["chorizo sausage", "dates", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.7 [FatContent] 2.8 [SaturatedFatContent] 1.0 [CholesterolContent] 4.9 [SodiumContent] 64.3 [CarbohydrateContent] 5.4 [FiberContent] 0.6 [SugarContent] 4.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 tapas [RecipeInstructions] Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks. Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick. Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
[Name] Spanish Melon With Serrano Ham (Melon Con Jamon Serrano) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-05-14T20:00:00Z [Description] Salty Serrano ham with sweet honeydew melon. This Spanish tapa takes only about 10 minutes to make and requires no cooking. A quick and delicious addition to your tapas menu! From the Spruce Eats. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "12"] [RecipeIngredientParts] ["honeydew melon", "ham"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 9.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 2.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 24 tapas [RecipeInstructions] Rinse the melon and pat dry. Cut melon in half, remove seeds and cut away the rind. Cut into 1 1/2-inch cubes. Cut ham slices in half, bunch and fold them and arrange on top of melon pieces, skewer through ham into the melon with toothpicks to hold the ham in place. Serve cold or at room temperature.
[Name] Creamy Roasted Red Pepper Hummus [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-14T20:01:00Z [Description] Smooth and creamy, this homemade hummus is so good, so healthy and so full of flavor, you won't be buying it at the store anymore! VIDEO https://www.youtube.com/watch?v=vBWKGWi6voU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CRf27TsQ3u64TybE7mMH_Red-Pepper-Hummus-8-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "6", "3", "1 1/2", "2", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["chickpeas", "lemon juice", "tahini", "garlic cloves", "ground cumin", "cayenne pepper", "sea salt", "extra virgin olive oil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.5 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1514.4 [CarbohydrateContent] 46.8 [FiberContent] 9.5 [SugarContent] 0.4 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a food processor with a blade attachment, combine chickpeas, roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil. Pulse mixture for about 60 seconds and then process until smooth, 1 to 2 minutes. If hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tablespoons reserved juice until consistency is reached. Transfer hummus into a serving bowl and refrigerate for at least 1 hour. Finely chopped a1 tablespoons roasted red peppers. Make a small well in the middle, add chopped red peppers and sprinkle with chopped parsley. Serve with pita bread, pita chips, crackers or crudités. Note: Store hummus in an airtight container and refrigerate up to one week.
[Name] Picnic Broccoli Salad [AuthorId] 1695746 [AuthorName] greghafer [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-05-14T20:01:00Z [Description] Make and share this Picnic Broccoli Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3 -4", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["cheese", "broccoli", "bacon", "mayonnaise", "sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.2 [FatContent] 13.1 [SaturatedFatContent] 5.2 [CholesterolContent] 22.6 [SodiumContent] 307.2 [CarbohydrateContent] 7.9 [FiberContent] 0.7 [SugarContent] 5.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop broccoli into approximately 1\" piceces. Cook bacon until crips and crumble up. Mix broccoli, bacon and shreaded cheese together. Sauce: Mix mayonaise, sugar and vinegar together. Stir sauce into the broccoli, bacon and cheese. Mix together and chill in refridgerator. Serve when ready.
[Name] Instant Pot Shredded Chicken [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-05-14T20:02:00Z [Description] Make and share this Instant Pot Shredded Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "low sodium chicken broth", "dried oregano", "garlic powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.3 [FatContent] 3.3 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 295.2 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the chicken in the Instant Pot. Pour in the chicken broth. Add the dried oregano, garlic powder, salt and pepper. Seal the lid and turn the steam valve to the sealing position. Cook on high pressure (manual] for 10 minutes (15 minutes for frozen chicken breasts]. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. For frozen chicken, wait 5 minutes before opening the release valve after the Instant Pot is done cooking. Then release the pressure by turning the steam valve to vent. After all the steam is released, remove the chicken from the Instant Pot, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken. Stir in about 1/2 cup of the broth from the pot.
[Name] Instant Pot Frozen Fish [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-05-14T20:02:00Z [Description] Make and share this Instant Pot Frozen Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/8", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice", "water", "salmon fillet", "dill", "butter", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.4 [FatContent] 10.8 [SaturatedFatContent] 4.6 [CholesterolContent] 67.6 [SodiumContent] 217.6 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 23.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Use the metal steamer insert in the pot.", "Add the frozen salmon fillets, skin down, on top of the steamer insert.", "Pour water and lemon juice over salmon.", "Sprinkle dill, salt & pepper on the salmon. You can add lemon slices on top of the salmon for extra flavor.", "Close the lid and set to sealed.", "Set the timer for 6 minutes in manual mode.", "After cooking is done, carefully turn the valve to release the steam.", "Serve immediately with butter, extra dill and lemon, and salt and pepper." ]
[Name] GARLIC ROASTED POTATOES WITH MELTED CHEESE [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-05-14T20:04:00Z [Description] Make and share this GARLIC ROASTED POTATOES WITH MELTED CHEESE recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "5", "2", "1/2", "1", NA, "1/4"] [RecipeIngredientParts] ["yukon gold potatoes", "extra virgin olive oil", "garlic cloves", "manchego cheese", "paprika", "sea salt", "cracked black pepper", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.7 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 150.5 [CarbohydrateContent] 22.1 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 475&deg;F.", "Rinse and pat dry 3 Yukon Gold potatoes, then cut each one into 1/2 inch thick pieces, and place into a large bowl.", "To the potatoes add the minced garlic, 2 tablespoon of the olive oil, and season with salt and pepper. Toss together until well combined.", "Transfer the coated potatoes onto a baking tray lined with parchment paper, make sure they are in a single layer so they roast evenly, add into a preheated oven.", "After 25 minutes remove the potatoes from the oven, set oven to broil, transfer them into an oven-proof pan (or you can just leave them on the baking tray], sprinkle 2 cups of shredded manchego cheese over the potatoes and a sprinkle of sweet smoked paprika, add back into the oven until the cheese is fully melted. remove from the oven and sprinkle with freshly chopped chives." ]
[Name] Chef John's Chocolate Souffle [AuthorId] 2002689031 [AuthorName] Siddharth S. [CookTime] PT39M [PrepTime] PT39M [TotalTime] PT1H18M [DatePublished] 2020-05-14T20:04:00Z [Description] &quot;These visually impressive individual chocolate souffl&eacute;s are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.&quot; - Chef John [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/04/6/ZoE5s0DkRbiioBdmyciQ_csouffle.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/04/6/ZoE5s0DkRbiioBdmyciQ_csouffle.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/04/6/ZoE5s0DkRbiioBdmyciQ_csouffle.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/04/6/ZoE5s0DkRbiioBdmyciQ_csouffle.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/04/6/ZoE5s0DkRbiioBdmyciQ_csouffle.PNG"] [RecipeCategory] Dessert [Keywords] ["Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", "1", "1", "4 1/3", "1", "1", "2"] [RecipeIngredientParts] ["butter", "salt", "cayenne pepper", "white sugar", "butter", "cream of tartar", "milk", "all-purpose flour", "white sugar", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.6 [FatContent] 26.1 [SaturatedFatContent] 15.6 [CholesterolContent] 117.2 [SodiumContent] 227.1 [CarbohydrateContent] 32.4 [FiberContent] 4.8 [SugarContent] 19.4 [ProteinContent] 10.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Line a rimmed baking sheet with parchment paper. Brush bottom and sides of 2 (5-ounce] ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering] water to keep chocolate warm while you whip the egg whites. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk inches Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
[Name] Almond Puff [AuthorId] 2002729040 [AuthorName] Jared O. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-05-14T20:05:00Z [Description] Make and share this Almond Puff 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/2002729040/GCoqnimfQQ2e6uKe81ki_Almond%20Puff.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/02/95/3BfnueeTwa7UvbChHiNj_Almond Puff.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "2", "1/2", "1", "1", "1", "3", "1 1/2", "2", "1 - 1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "flour", "water", "butter", "margarine", "water", "flour", "eggs", "confectioners' sugar", "butter", "margarine", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1906.2 [FatContent] 117.6 [SaturatedFatContent] 68.6 [CholesterolContent] 553.5 [SodiumContent] 1027.1 [CarbohydrateContent] 188.8 [FiberContent] 4.8 [SugarContent] 89.7 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] 10-12 Slices [RecipeInstructions] Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture, and mix with fork. Round into ball, divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with Confectioners' Sugar Glaze (below] and sprinkle generously with nuts. Confectioners' Sugar Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, softened, 1 to 1 1/2 teaspoons almond extract until smooth.
[Name] Healthy Sweet Potato Strudel [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-05-14T20:18:00Z [Description] Make and share this Healthy Sweet Potato Strudel recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/8", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["sweet potato", "apple", "cinnamon", "nutmeg", "flour", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.0 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 62.3 [CarbohydrateContent] 58.5 [FiberContent] 3.9 [SugarContent] 38.9 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 350 deg. Spray 1 quart baking dish. Peel and slice potato (1/4 inch slices]. Place potato and apple slices in baking dish. Sprinkle cinnamon and nutmeg over vegetables. Pour juice over all cover and bake 30 minute. In a small bowl, combine flour, sugar and butter. Sprinkle over casserole. Bake 15 minute.
[Name] Chicken and Rice Aka Arroz Con Pollo With Sweet Potatoes [AuthorId] 1404273 [AuthorName] Bay Haven Inn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-05-14T20:19:00Z [Description] This dish is easily made with leftovers, which is how it was created. The quantities are negotiable, have fun. I season the chicken and the finished dish with Tajin, totally optional. Enjoy [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["sweet potato", "rotel", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.0 [FatContent] 13.1 [SaturatedFatContent] 7.0 [CholesterolContent] 69.0 [SodiumContent] 516.9 [CarbohydrateContent] 36.1 [FiberContent] 1.2 [SugarContent] 1.5 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] Preheat oven to 350. Use leftover roasted sweet potatoes or: Peel and cut sweet potatoes into bite size cubes, Roast at 400 for 20 minutes, cool. Mix everything together except cheese,, do not drain Rotel. Place in individual dishes or an 8x8 casserole dish. Cover with aluminum foil. Bake 15 to 20 minutes, remove foil and cover with cheese. Bake additional 10 to 15 minutes. Allow to cool and enjoy. hint, if using leftover rice, add a bit of chicken broth to moisten.
[Name] Boeuf Bourguignon, Dave's Style [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2020-05-14T20:19:00Z [Description] Beef braised in red wine sauce, with pearl onions and mushrooms. I often make a triple batch to serve at Christmas. Use a light bodied, dry red wine such as Cotes du Rhone, Pinot Noir, or red Zinfandel. Don't use an expensive, special occasion wine - just something from the supermarket that tastes good enough to drink. Serve with soft polenta, or boiled or mashed potatoes, and carrots, cooked separately. It is also excellent with crusty bread and a salad. This recipe comes from my brother, Dave. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1", "1", "2", "3 1/2", "3", "3", "4", "3", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["dry red wine", "red wine", "bay leaf", "dried basil", "parsley", "olive oil", "beef chuck", "shallots", "garlic cloves", "flour", "butter", "cognac", "brandy", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 876.0 [FatContent] 56.0 [SaturatedFatContent] 22.4 [CholesterolContent] 197.8 [SodiumContent] 904.8 [CarbohydrateContent] 18.4 [FiberContent] 2.3 [SugarContent] 5.2 [ProteinContent] 51.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 305 <U+2109>. (yes, 305, not 350]. Pour wine into small saucepan. Add bay leaf, bring to boil. Boil until reduced to 1 cup. When wine is reduced, add beef stock and heat to simmer. Cover, turn heat to low, and keep hot. Proceed with recipe while wine is reducing. Cut beef into 1\" cubes, trim off excess fat and fibers. Heat half the oil in a large, oven proof dutch oven, over medium heat. Brown meat in batches, searing on all sides. Do not overcrowd pan. Remove browned meat and set aside in bowl; heat remaining oil and brown remaining meat. Add shallots and garlic when almost browned. Return the first batch to the pan, season with salt and pepper. Sprinkle flour over meat in pan, stir and cook 4-5 minutes over medium heat. Pour wine and beef stock mixture into pan with meat. Stir and scrape brown bits from bottom of pan. Add herbs. Bring to boil. Cover pan and place in preheated 305<U+2109> oven. Check on stew after about half an hour. If it is not simmering slowly, turn oven up 5 degrees. If it is boiling fast, turn oven down 5 degrees. Cook for 1 1/2 hours, until meat is tender. If using fresh pearl onions, peel, trim and set aside. If using frozen pearl onions, remove from freezer and allow to thaw while beef is cooking. Clean mushrooms, and cut into pieces the same size as the onions; set aside. After 1 1/2 hours, prepare onions and mushrooms: Heat 3 TB butter in large skillet over medium-high heat. Add thawed pearl onions and cook 4-5 minutes. Add mushrooms and cook 4 more minutes. Season to taste. Add to stew and continue cooking in oven for another half-hour. Cook carrots and boiled or mashed potatoes separately to serve along side stew, if desired. Polenta is also good with stew.
[Name] Strawberry Coconut Muffins GF Naturally Sweetened Paleo [AuthorId] 542624 [AuthorName] francoroni [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2020-05-14T20:58:00Z [Description] This strawberry bread is gluten free, naturally sweetened, and paleo! &nbsp;It is made with coconut flour, which as a nice coconut taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/542624/ahtzlzBcSqKlDNOmg5hR_IMG_0388%20copy.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2/3", "1/3", "4", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["strawberries", "coconut oil", "eggs", "vanilla", "baking soda", "salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.3 [FatContent] 7.7 [SaturatedFatContent] 5.8 [CholesterolContent] 62.0 [SodiumContent] 173.4 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 425. Grease muffin tin. Stir together strawberries, sugar, oil, vanilla, and eggs. Stir in other ingredients. Spoon into muffin cups. Bake 15 min. Let cool 10 min before removing.
[Name] Iguana's Mushroom Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-05-14T20:59:00Z [Description] This mouthwatering mushroom sauce is delectably delicious spooned over chicken or pork. This will definitely being a favorite! VIDEO https://www.youtube.com/watch?v=Ats6v0jUSis [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/L7sV04IcTcuoFSEf24g3_Iguanas-Mushroom-Chicken-6_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "1/4", "1/2", "1", "2", "2", "1/2", "1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["butter", "black pepper", "sea salt", "garlic cloves", "dry white wine", "low sodium chicken broth", "cooking sherry", "heavy cream", "cornstarch", "dried rosemary", "dried basil", "dried thyme", "cayenne pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.4 [FatContent] 50.0 [SaturatedFatContent] 31.1 [CholesterolContent] 178.3 [SodiumContent] 253.1 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, melt butter then add mushrooms; sprinkle black pepper and sea salt. Sauté mushrooms until soft. Add garlic and sauté for 2 minutes. Add wine and cook until it reduces by half. Add broth, sherry and cream; stir well. Bring to a simmer. Stir in cornstarch until sauce starts to thicken, about 1 minute.", "Add the remaining ingredients except parsley. Reduce heat to medium-low and cook for 10 minutes. Taste and adjust seasoning if needed. Just before serving, stir in parsley. Spoon sauce over grilled chicken breasts or pork and serve with mashed and veggies." ]
[Name] Bravura Sandwich [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-05-14T21:02:00Z [Description] Make and share this Bravura Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "5", "1/4", "1/3", "4", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "olive oil", "onion", "garlic cloves", "red pepper flakes", "parmesan cheese", "eggplants", "olive oil", "provolone cheese", "fresh mozzarella cheese", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.6 [FatContent] 27.5 [SaturatedFatContent] 9.6 [CholesterolContent] 31.1 [SodiumContent] 635.1 [CarbohydrateContent] 37.1 [FiberContent] 8.0 [SugarContent] 8.4 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] 6-8 sandwiches [RecipeInstructions] MAKE TOMATO SAUCE: Puree tomatoes in a blender until very smooth. Heat oil in a 3 to 4 quart heavy saucepan over medium-high heat until it shimmers. Saute onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato puree, 1/2 teaspoons salt, and 1/4 teaspoons pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese. MAKE SANDWICHES: Prepare grill for direct-heat cooking over medium hot charcoal (medium-high heat for gas]. Brush cuts of rolls with 1 Tablespoon oil total. Cut eggplants cross-wise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 Tbsp oil and season with 1/2 tsp salt. Oil grill rack, then grill eggplant (covered only if using a gas grill], loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill] with half of sliced cheese, then grill, voered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray. Grill rolls (cut side only] until grill marks appear, about 1 minutes, and transfer to tray. Transfer grilled rolls to 4 plates and spoon about 3 Tbsp tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
[Name] South Georgia-Style Brunswick Stew [AuthorId] 2002524009 [AuthorName] jpat101 [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2020-05-14T21:03:00Z [Description] Make and share this South Georgia-Style Brunswick Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002524009/2pxQb0PuSnmJGGTlT6tp_Brunswick%20Stew.jpg" [RecipeCategory] Stew [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "1", "3", "1", "1", "2", "9", NA] [RecipeIngredientParts] ["ground beef", "whole chicken", "pork", "crushed tomatoes", "diced tomatoes", "onion", "potatoes", "frozen corn kernels", "frozen baby lima beans", "Worcestershire sauce", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 790.7 [FatContent] 34.9 [SaturatedFatContent] 11.0 [CholesterolContent] 174.2 [SodiumContent] 575.4 [CarbohydrateContent] 63.3 [FiberContent] 9.6 [SugarContent] 10.1 [ProteinContent] 56.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Place cleaned whole chicken in pressure cooker with pulled pork. Cover with water and cook under medium pressure for 30 minutes.", "Brown beef and saute onion in beef drippings. Drain excess fat from meat and onion mixture and add in tomoatoes and frozen vegetables. Cut up potatoes into 1 inch cubes and set aside.", "Once pressure cooker has done, let it cool and pull chicken from bones. Discard bones and skin of chicken, adding meat to the cooked beef and tomatoes. Once completely de-boned, combine all meat (pork, chicken, and beef] along with tomatoes and vegetables. Add cut up potatoes and add stock from pressure cooker to cover ingredients. Simmer on medium-low heat for 15 minutes. Then add Worcestershire and BBQ sauce and cook for another 15 minutes. Serve along side pulled pork bbq sandwiches or as a meal on its own with bread." ]
[Name] Toasty Cheese Arepas [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-05-14T21:09:00Z [Description] A Colombian and Venezuelan dish of small fried corn cakes. They have a distinctive roasty-toasty flavor. Serve with dollop of almost anything. From Gourmet. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["warm water", "butter", "sugar", "cheese", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.2 [FatContent] 13.6 [SaturatedFatContent] 8.6 [CholesterolContent] 35.9 [SodiumContent] 540.5 [CarbohydrateContent] 4.3 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] 24 arepas [RecipeInstructions] Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon. Add aprepa flour in a slow stream, stirring. Stir in cheeses, then turn out onto a work surface and knead with your hands until smooth. Heat a 2-burner heavy griddle or a 12-to 14-inch heavy skillet (not non-stick] over medium heat until hot. Meanwhile, divide dough into 24-equal pieces and roll into balls, then flatten into 2-inch rounds, covering them with a kitchen towel. Oil griddle and cook half of aprepas, turning once, until crusty and golden-brown on both sides, 8 to 10 minutes total. Continue cooking, turning occasionally, until arepas sound hollow when tapped, 18 to 20 minutes more. Cook remaining arepas in same manner. Arepas are best when freshly made. Dough can be made 1 day ahead and chilled, covered with plastic wrap. Bring to room temperature before using.
[Name] Company Best Pickles [AuthorId] 1695746 [AuthorName] greghafer [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-05-14T21:10:00Z [Description] Make and share this Company Best Pickles 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/.3/77/85/5/YPVUXOaITSe68eRQJpKn_red%20beets.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/04/FhQHoCjiSbak9dCbVXh2_IMG_20200511_161452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/85/5/YPVUXOaITSe68eRQJpKn_red%20beets.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "8", "2", "4", "4"] [RecipeIngredientParts] ["cucumbers", "sugar", "salt", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 977.8 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1346.6 [CarbohydrateContent] 245.4 [FiberContent] 2.1 [SugarContent] 235.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 7 Pints [RecipeInstructions] Cover whole cucumbers with boiling water. Allow to stand till next morning. Drain and repeat this procedure on the next 3 mornings. On the 5th day, drain and slice into 1/2\" slices. Combine sugar, spices, salt & vinegar. Bring mixture to a boil. Pour over cucumbers. Let stand for 2 days. On the 3rd day bring to a boil and seal in hot jars.
[Name] Spicy Mayo Salmon in Microwave [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2020-05-14T21:10:00Z [Description] Make and share this Spicy Mayo Salmon in Microwave recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", NA, "4", "4 -6", "1"] [RecipeIngredientParts] ["salmon fillets", "mayonnaise", "lemon slices", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.6 [FatContent] 14.1 [SaturatedFatContent] 2.6 [CholesterolContent] 146.3 [SodiumContent] 239.8 [CarbohydrateContent] 1.4 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 65.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse salmon filet with cold water and pat dry. Place the salmon skin side down in a microwave save container. Season the salmon with salt and pepper. Set aside. In a small bowl, combine mayonnaise and sriracha sauce. Generously spread the mayonnaise mixture on top of the fillet. Add lemon slices and parsley. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3.5 minutes. Check the center of the filet for doneness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Garnish with additional parsley and lemon wedges.
[Name] Veggie Orzo Risotto [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-05-14T21:10:00Z [Description] Instead of having vegetables or pasta as a side dish, now you can have them together in this tasty recipe. VIDEO https://www.youtube.com/watch?v=hgLAc6jmk7Q [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LHV0ULE8QgqTWYx9HT72_Veggie-Orzo-Risotto-4_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "3", "1/2", "1/2", "1", "2 3/4", "2", "1", "1", "1/4", "1/3"] [RecipeIngredientParts] ["olive oil", "butter", "button mushrooms", "sea salt", "black pepper", "orzo pasta", "low sodium chicken broth", "lemon juice", "cayenne pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.4 [FatContent] 10.8 [SaturatedFatContent] 4.2 [CholesterolContent] 15.0 [SodiumContent] 572.1 [CarbohydrateContent] 48.8 [FiberContent] 5.7 [SugarContent] 7.6 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a deep skillet over medium heat, add oil and butter. When hot and melted, add onions and sauté for 2 minutes. Add mushrooms and season generously with salt and freshly ground black pepper; cook for 2 minutes. Add orzo, stir until well coated and cook for 3 minutes, stirring occasionally. Pour in broth and bring to a boil. Add peas, stir and reduce heat to medium-low; simmer gently for 10 minutes.", "Pour in lemon juice and season with Herbes de Provence and cayenne pepper; cook for 5 minutes. About 2 minutes later, stir in parmesan cheese; continue cooking for the remaining time. Serve 4." ]
[Name] Handi Mutton [AuthorId] 2002730901 [AuthorName] Rohit_hit [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-05-14T21:11:00Z [Description] Handi mutton is a royal mutton curry popular in northern regions of India. The recipe is made up using mutton with bones. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "2", "2", "2", "100", "5", "5", "2", "3"] [RecipeIngredientParts] ["onions", "fresh mint leaves", "green cardamoms", "black cardamom pods", "coriander leaves", "garam masala powder", "turmeric powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 759.3 [FatContent] 56.3 [SaturatedFatContent] 17.8 [CholesterolContent] 195.4 [SodiumContent] 1615.8 [CarbohydrateContent] 6.9 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 54.0 [RecipeServings] 5.0 [RecipeYield] 1 1 [RecipeInstructions] Marinate the washed, dried lamb with curd, salt, mustard oil, turmeric powder, chilli powder and coriander powder for 2 hours. In a mixer grade onions, khara garam masalas, coriander leaves, mint leaves, ginger and garlic cloves. Heat some vegetable oil in a kadai. Add in the grated mixture and saute for 5 minutes. Now add the marinated lamb pieces. Cook for 10 minutes. Add a pinch of salt, turmeric and chilli powder if necessary. Add water to it and cover, cook till the sauce is dense and lamb pieces are tender. Garnish with freshly cut coriander leaves. Serve hot with hot rice, roti or paratha.
[Name] The BEST Jello Jigglers [AuthorId] 850431 [AuthorName] klassyjen [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2020-05-14T21:11:00Z [Description] Make and share this The BEST Jello Jigglers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Birthday", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1"] [RecipeIngredientParts] ["water", "unflavored gelatin", "Jello gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 168.2 [CarbohydrateContent] 30.8 [FiberContent] 0.0 [SugarContent] 29.2 [ProteinContent] 5.0 [RecipeServings] 5.0 [RecipeYield] 1 9 x 13 pan [RecipeInstructions] Dissolve unflavored gelatin in 1 cup cold water and set aside. Add Jell-o powder to 1 cup boiling water and stir until dissolved. Add gelatin mixture and stir. Add remaining water (1 cup] and stir. Pour into lightly greased 9 x 13 pan. Chill until set. (usually a few hours].
[Name] Quick Spicy Orange Tofu [AuthorId] 2002384694 [AuthorName] Cristina H. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-05-14T21:12:00Z [Description] This recipe is good to make if you don't like to be in the kitchen to long. And it is good for vegetarians and non- vegetarians. I hope you enjoyed it as much as I do. And if you double it or triple it, just add anther Tbs of lime or lemon and one more Tbs of the mixture and so forth . [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002384694/iIqiDX8NRdiX64xPy62F_20200512_153919.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2 -3", "350", "1/4"] [RecipeIngredientParts] ["garlic powder", "turmeric", "onion powder", "lemon juice", "lime juice", "extra firm tofu", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.3 [FatContent] 4.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 4.5 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Get a bowl and put the Garlic Powder,Turmeric and Onion Powder and mix it together.", "Take the package of tofu, and cut it into strips, then take the strips and cut them into rectangle shapes, then take the rectangles and cut them into small squares .", "Then take the squares and put them into a bowl,then take the spice mixture and the lemon or lime juice, and put it into the bowl and mix them together till it looks orangey white.", "Take out a skillet pan, and put in the cooking oil or coconut oil, then put the tofu in the pan and move it around every once in a while." ]
[Name] Basic Cake Recipe [AuthorId] 2002731435 [AuthorName] TheKidCanBake [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-05-14T21:12:00Z [Description] It's hard to find a good basic cake recipe that you can change to make it your own. So I decided to make my own. Please comment below and tell me what you think, or any adjustments I should make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002731435/0qBxur5UTEibIWatv4TA_new.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1", "3", "2", "2", "3", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "butter", "eggs", "sugar", "flour", "baking powder", "milk", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.8 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 110.1 [SodiumContent] 327.4 [CarbohydrateContent] 58.7 [FiberContent] 0.8 [SugarContent] 33.6 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Grease and lightly flour your baking pan. (Unless your making cupcakes in baking cups]. Whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter for 3-4 minutes. Gradually add sifted sugar. Mix until combined. Add eggs one at a time. (Beat until the whole egg is fully incorporated before adding another one.]. Gradually add the flour mixture and the milk. (Alternate between the flour mixture and the milk, beginning and ending with the flour mixture.] After all is incorporated, stir in vanilla extract. Pour batter into the prepared pan. Bake for 20-27 minutes. (Every oven is different, I don't have a very good oven, so keep an eye on the cake] To make sure it's done stick a toothpick into it, if it comes out clean then it's done. Wait for it to cool down before decorating, and enjoy!
[Name] Phenomenal Gumbo [AuthorId] 1267504 [AuthorName] RavenousRavenDesign [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-05-14T21:12:00Z [Description] I put together a few different recipes from online and added my own twist to it. I've found myself making this on a monthly basis. Eating the leftovers over the rest of the days. The flavor profile is just phenomenal. I'm obsessed with this gumbo. I feel the magic flavor does come from the choice of beer I use in there. I've not tried other flavors of beer as I've been afraid. Please let me know if you try anything else. You most certainly can use more than 12oz if you feel it's better. I roughly use that or a tad more to deglaze the chicken pan. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1267504/VipfFW2CRpaR8QZ5Riz4_98021901_10222373322300189_4230724347712503808_o.jpg" [RecipeCategory] Gumbo [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "4 -5", "1", "3", "6 -8", "10", "4", "1", "12", NA, "1", "1", "10", "3 -4", "2"] [RecipeIngredientParts] ["all-purpose flour", "chicken thighs", "andouille sausage", "celery", "sweet peppers", "garlic cloves", "chicken broth", "beer", "bay leaves", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.5 [FatContent] 37.3 [SaturatedFatContent] 9.0 [CholesterolContent] 71.8 [SodiumContent] 1119.3 [CarbohydrateContent] 17.6 [FiberContent] 2.2 [SugarContent] 4.5 [ProteinContent] 23.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] make the roux by combining the heated grapeseed oil and the flour and stirring till its peanut butter brown color. add the chopped onion, celery, peppers, and parsley and a dash of sea salt. the salt will help release the juices from the veggies to help it cook up. Set the oven to broil. Season your chicken with salt, pepper and creole seasonings. In a oven safe pan (i use cast iron] place your seasoned chicken in the oven for about 5-6 minutes on each side to brown it up. They should look cooked on the outside. Doesn't matter if they are cooked on the inside or not. Remove from oven and deglaze the pan with beer. add garlic to the veggie pot. now add the rest of the beer. after stirring a bit and letting the vegetables dance. Pour in the chicken and it's beer juices into the pot. Stir a bit. then pour in the chicken stock and bay leaves. Cut up the sausage and get that in there too. all leftover seasonings such as cajun and leftover creole can go in now. after an hour of cooking on medium low heat, taste to see what the flavor is like and adjust as necessary. All seasonings should be adjusted to your own tastes. After 2 more hours, the flavor profile should be reached. Any further cooking will just make it richer. Since the shrimp does cook so quickly in the hot gumbo broth, you only need to wait maybe 10 minutes until they are fully cooked. So adjust time for shrimp for the last 15 minutes of cooking. Serve with a side of rice.
[Name] CAESAR SALAD [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-05-14T21:13:00Z [Description] This flavorful salad pairs so well with steak and other proteins. It's a delicious salad to have in your recipe folder... VIDEO https://www.youtube.com/watch?v=ylK_Nlvt4ow [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0TItueyCQo679jTADq5N_Caesar-Salad-4_Fotor-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["10", "3", "1", "1", "1", "1/2", "1/2", "3", "1", "1/4", "5", "1", "1 1/2"] [RecipeIngredientParts] ["romaine lettuce", "garlic cloves", "horseradish", "Worcestershire sauce", "black pepper", "extra virgin olive oil", "lemon juice", "parmesan cheese", "bacon", "capers", "croutons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.9 [FatContent] 18.6 [SaturatedFatContent] 4.6 [CholesterolContent] 53.8 [SodiumContent] 343.9 [CarbohydrateContent] 14.2 [FiberContent] 3.3 [SugarContent] 1.8 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] After washing salad and draining well, place it in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy. Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again. Pour slowly olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing. When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings.
[Name] Gourmet's Raspberry Buttermilk Cake [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-14T21:13:00Z [Description] Make and share this Gourmet's Raspberry Buttermilk Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/4", "2/3", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "butter", "sugar", "vanilla extract", "egg", "buttermilk", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 9.0 [SaturatedFatContent] 5.3 [CholesterolContent] 52.1 [SodiumContent] 228.8 [CarbohydrateContent] 41.8 [FiberContent] 1.9 [SugarContent] 24.2 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch-round cake pan. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp. sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
[Name] Peach-Lacquered Chicken Wings [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-05-14T21:13:00Z [Description] Make and share this Peach-Lacquered Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2/3", "1/3", "2", "1/4", "4"] [RecipeIngredientParts] ["garlic cloves", "ginger", "soy sauce", "water", "red pepper flakes", "chicken wings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.7 [FatContent] 48.4 [SaturatedFatContent] 13.6 [CholesterolContent] 233.1 [SodiumContent] 1114.2 [CarbohydrateContent] 3.1 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 57.4 [RecipeServings] 6.0 [RecipeYield] 4 lbs wings [RecipeInstructions] ["Preheat broiler. Wtih motor running, drop garlic into a food processor and finely chop. Add giner and finely chop.", "Add preserves, soy sauce, water, and red-pep[er flakes and pulse until sauce is combined.", "Line bottom and sides of a large 4-sides sheet pan with foil and lightly oil foil.", "Pat wings dry and put in sheet pan. Season with 3/4 teaspoons salt. Pour sauce over wings and toss to coat, then spread in 1 layer.", "Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes." ]
[Name] RERE'S MELT IN YOUR MOUTH OVEN BBQ RIBS [AuthorId] 2002732486 [AuthorName] yazmyn.seitzinger01 [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2020-05-14T21:14:00Z [Description] If your looking for a nice tender sweet smoky rib recipe with a sweet and smoky BBQ sauce this is for you. I made these for my family and they loved it and it was the first time I actually made ribs. Usually my dad makes ribs and he does them on the grill, he said he doesn't like oven ribs, but when I made this he changed his mind. There super tender and not dry at all it has a perfect texture and its not super chewy either. Add some baked beans to this meal and your set. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3 -4", "1", "1", "1/3", NA, "1 -2", NA, "1", "1/2", "1/2", "1/2", "3", "2", "2", "1", "1", "1/8"] [RecipeIngredientParts] ["paprika", "garlic powder", "brown sugar", "barbecue sauce", "barbecue sauce", "ketchup", "apple cider vinegar", "molasses", "brown sugar", "paprika", "garlic powder", "onion powder", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1172.1 [FatContent] 59.6 [SaturatedFatContent] 21.4 [CholesterolContent] 228.6 [SodiumContent] 1338.4 [CarbohydrateContent] 97.8 [FiberContent] 2.8 [SugarContent] 79.1 [ProteinContent] 64.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°f. Then line a baking sheet with foil and spray with olive oil or PAM. For the BBQ, add all ingredients together in a saucepan. Bring to a boil on medium heat. Reduce heat and simmer for 5 minutes. Add salt to the finishing product. For the ribs, peel Membrane off the ribs and coat both sides with salt and pepper. Combine the paprika, garlic powder, and brown sugar in a bowl. Add the mixture to the ribs and spread evenly on both sides. Place the ribs on the baking sheet and line the top with a sheet of foil make sure edges are secured tightly. Transfer to the oven and bake for 2 hours. Remove ribs from the oven and take off the foil on top, turn broiler on low heat. Coat ribs in BBQ sauce and place back into the oven for 10 minutes. Remove from oven, let rest for a few minutes and enjoy.
[Name] German-Style Potato and Ham Salad [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-05-14T21:14:00Z [Description] Make and share this German-Style Potato and Ham Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "5", "5", "2", "1", "1/2", "1/3", "3", "7", "2", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["asparagus", "bacon", "celery ribs", "onion", "parsley", "sweet pickle", "olive oil", "white vinegar", "sugar", "Dijon mustard", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.0 [FatContent] 12.4 [SaturatedFatContent] 2.8 [CholesterolContent] 18.1 [SodiumContent] 965.8 [CarbohydrateContent] 46.9 [FiberContent] 6.7 [SugarContent] 8.4 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] 1 bowl [RecipeInstructions] ["Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4-to-5 quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.", "Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.", "Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.", "Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.", "Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing potato salad and toss to coat." ]
[Name] Grilled Jumbo Shrimp With Lemon and Oregano [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-05-14T21:14:00Z [Description] Make and share this Grilled Jumbo Shrimp With Lemon and Oregano recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "4", "3/4", "5", "1/2", "3/4", "1/4", "3"] [RecipeIngredientParts] ["shrimp", "garlic cloves", "salt", "lemon juice", "black pepper", "olive oil", "oregano", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.5 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 285.8 [SodiumContent] 1575.6 [CarbohydrateContent] 6.9 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] 3 lbs shrimp [RecipeInstructions] ["Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.", "Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.", "Prepare grill for cooking over direct heat with medium-hot charcoal, moderate heat for gas.", "Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long].", "Lightly brush lemon wedges with some of remaining dressing grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.", "Grill shrimp on lightly oiled grill rack (covered only if using a gas grill], turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing." ]
[Name] Roasted Carrots, Onions and Potatoes [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-05-14T21:15:00Z [Description] Make and share this Roasted Carrots, Onions and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 -3", "1", "2 -3", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["carrots", "red onion", "potatoes", "olive oil", "oregano", "sea salt", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.6 [FatContent] 13.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 349.9 [CarbohydrateContent] 49.6 [FiberContent] 7.4 [SugarContent] 8.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel carrots and onion. Slice the carrots in half lengthwise and then in half or thirds the short way. Slice onion in half, then each half in thirds. Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. In a medium bowl mix oil and vinegar. Add vegetables and toss well to coat. Add oregano. To Grill on barbecue: Put into 'grill pan' (a metal or foil pan dedicated to use on the grill] or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire -- ] Cook over medium heat 40-45 minutes, until vegetables have a nice color and potatoes are done. Serve. To Roast in oven: Put vegetables on a baking sheet with a lip or in a shallow roasting pan. Bake in 420F (215C] oven for 40-45 minutes or until done, stirring occasionally. Vegetables should be lightly browned and tender. Remove, sprinkle with sea salt and serve.
[Name] Mom's Apple Sausage Ring With Corn Relish [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2020-05-14T21:16:00Z [Description] Make and share this Mom's Apple Sausage Ring With Corn Relish 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/54/03/19/64lw3lLWTIinqrfDzji9_B085B5C7-38D5-4E2F-A2C3-83865DD45E71.jpeg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1/3", "1/3", "1/3", "1/3", "6", "2", "1 1/2", "1", "1/2", "4", "36", "2", "1", "1/3", "2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["cider vinegar", "water", "sugar", "green bell pepper", "red bell pepper", "red onion", "celery", "garlic cloves", "dried chipotle chiles", "salt", "mustard seeds", "celery seed", "corn kernels", "bulk pork sausage", "eggs", "onion", "flat leaf parsley", "rosemary", "thyme", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 873.7 [FatContent] 40.0 [SaturatedFatContent] 13.8 [CholesterolContent] 205.4 [SodiumContent] 2075.2 [CarbohydrateContent] 82.5 [FiberContent] 6.9 [SugarContent] 22.5 [ProteinContent] 50.2 [RecipeServings] 6.0 [RecipeYield] 1 ring [RecipeInstructions] Needed: 6 to 12 cup-nonstick heavy bundt pan. Make Relish: Stir together all relish ingredients except corn in a 4-quart heavy nonreactive saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Stir in corn and boil, uncovered, 5 minutes. Transfer to a large heatproof bowl and cool to room temperatures, stirring occasionally, about 1 1/2 hours. Make Sausage Ring: Put oven rack in middle position and preheat oven to 350&deg;F Butter bundt pan. Pulse crackers in a food processor until finely ground. Combine crackers and remaining sausage ring ingredients in a large bowl and mix with your hands until combined well. Pack mixture into pan, pressing down to eliminate air pockets. Bake 1 hour. Carefully pour off excess fat, then unmold sausage ring onto a plate and pour off any liquid on plate. Cut into 1 1/2-inch-thick slices and serve with drained relish. Corn relish can be served the day it is made, but is best after flavors have developed at least 1 day. Chill, covered, up to 1 month. Bring to room temperature before serving.
[Name] Swordfish Skewers With Cilantro-Mint Pesto [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT6M [PrepTime] PT1H [TotalTime] PT1H6M [DatePublished] 2020-05-14T21:16:00Z [Description] Make and share this Swordfish Skewers With Cilantro-Mint Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "2", "1/4", "1", "2", "1", "2", "2", "2", "1 1/2", "24", "1/4", "1/4"] [RecipeIngredientParts] ["cilantro leaf", "mint leaf", "green onions", "lime juice", "olive oil", "salt", "garlic clove", "lime rind", "sugar", "garlic cloves", "swordfish fillets", "cherry tomatoes", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.8 [FatContent] 13.9 [SaturatedFatContent] 3.1 [CholesterolContent] 112.2 [SodiumContent] 437.6 [CarbohydrateContent] 10.1 [FiberContent] 1.9 [SugarContent] 6.5 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes. Prepare grill to medium-high heat. To prepare skewers, combine lime rind and next 5 ingredients through 2 garlic cloves in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each 8 skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.
[Name] Spiced Chicken Bhuna [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-05-14T21:16:00Z [Description] Make and share this Spiced Chicken Bhuna recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "2", "1", "2", "2", "2", "1", "1", "900", "1", "1", "300"] [RecipeIngredientParts] ["garlic cloves", "green chili pepper", "ginger", "onions", "turmeric powder", "chili powder", "ground cumin", "ground coriander", "garam masala", "diced tomatoes", "chicken thighs", "lemon juice", "fresh coriander", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.3 [FatContent] 28.1 [SaturatedFatContent] 7.1 [CholesterolContent] 126.0 [SodiumContent] 136.4 [CarbohydrateContent] 10.0 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 27.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large deep frying pan (or wok, karahi, tagine] and add the garlic, green chillies and ginger. Mix them for a minute in the hot oil then add chopped onions. Stir and leave to cook over low heat for 8 to 10 minutes until soft and golden, stirring occasionally so it doesn't catch. Add turmeric, chilli, cumin coriander and garam masala powders. Stir and cook for one minute. Add the can of tomatoes with 100ml water, stir. Cover the pan, turn up heat to medium and bring to a boil. Stir occasionally while it simmers, until the sauce thickens (approximately 5 minutes]. Add more water, if you need to, to prevent sticking. Add the chicken to the pan and mix, ensuring all pieces of chicken are well coated in the sauce. Cook over medium heat, stirring occasionally for 15 to 20 minutes, or until the chicken is tender. If using beans, par-boil or microwave them for a few minutes and add to the sauce for the last 10 minutes or so. Before serving, stir in lemon juice and garnish with coriander (if using]. Serve with basmati/pilau rice and/or naan/roti].
[Name] Oriental Zippy Paste [AuthorId] 684460 [AuthorName] Chef-slim [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2020-05-14T21:17:00Z [Description] This paste can be used to make your own instant noodles, spring rolls, stir fry, fried rice, and I even used it to make meatloaf. You can store your Oriental Zippy Paste in a jar in the refrigerator for 2 months. It never lasts that long in my house. This paste will be sticky and jam like in appearance. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/684460/K57MyFlrR3CjYxjlPkH9_611092282.jpg" [RecipeCategory] Asian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "3", "1/3", "1/2 - 1"] [RecipeIngredientParts] ["garlic", "yellow onions", "olive oil", "fish sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.6 [FatContent] 2.2 [SaturatedFatContent] 0.4 [CholesterolContent] 1.4 [SodiumContent] 181.1 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 7.6 [ProteinContent] 1.2 [RecipeServings] 16.0 [RecipeYield] 15-20 Ounces [RecipeInstructions] Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off. Peel Onions and cut each into 4 quarters. Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree. Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown. Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.] Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency. You can store your paste in a glass jar in the refrigerator for up to 2 months. See how I use the paste by looking at my other recopies with the term zippy in the title.
[Name] Homemade Mongolian Beef [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-14T21:17:00Z [Description] This dish is a popular item in Chinese-American cuisine and now with this recipe, you &amp; your family can enjoy it at home! VIDEO https://www.youtube.com/watch?v=cjGN4ahQe00 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qTmDAU0IRnCUBbyvznKH_Mongolian-Beef-3_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "1/4", "1/2", "1/2", "1", "1", "3", "3", "1/2", "3/4", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["cooking wine", "baking soda", "sea salt", "black pepper", "cornstarch", "canola oil", "ginger", "garlic", "green onions", "cooked white rice", "sesame seeds", "low sodium beef broth", "brown sugar", "low sodium soy sauce", "hoisin sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.3 [FatContent] 41.6 [SaturatedFatContent] 7.4 [CholesterolContent] 83.0 [SodiumContent] 920.1 [CarbohydrateContent] 83.8 [FiberContent] 1.7 [SugarContent] 29.6 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place beef strips in a large bowl and add Shaoxing wine, baking soda, salt and pepper; stir to coat and let it sit for 30 minutes.", "Meanwhile make the sauce; in a medium bowl, combine beef broth, brown sugar, soy sauce, hoisin sauce and cornstarch. Whisk well to blend and set aside.", "Half an hour later, add ¼ cup cornstarch to the beef strips; stir to coat.", "In a heavy bottom skillet over medium heat, add ½ cup canola oil. When the temperature reaches 365ºF, working in batches, add beef strips and sear until browned, about 2 minutes. Transfer to a plate lined with paper towel to absorb excess oil. Let them sit while working with the remaining strips.", "In a large skillet over medium-high heat, add 1 tablespoons canola oil and chili oil. When hot but not smoking, stir in ginger and garlic; sauté for 30 seconds or until they start to brown. Add white parts of green onions and sauté for 15-20 seconds before pouring in the sauce; stir to blend. Carefully add fried beef strips and stir them into the sauce until well coated and heated through. Add green parts of green onions and stir well; remove from the heat.", "Spoon mixture over a bed of rice and sprinkle on some sesame seeds; serve immediately. Serves 4." ]