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[Name] Cheese Bread Bars [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2020-05-14T21:18:00Z [Description] Make and share this Cheese Bread Bars recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "3", "1/3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "eggs", "parmigiano-reggiano cheese", "pecorino romano cheese", "gruyere"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.9 [FatContent] 23.6 [SaturatedFatContent] 9.4 [CholesterolContent] 110.4 [SodiumContent] 601.5 [CarbohydrateContent] 21.8 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 19.4 [RecipeServings] 8.0 [RecipeYield] 24 bars [RecipeInstructions] Put oven rack in middle position and preheat oven to 400 degrees. Butter bottom and sides of baking pan, then sprinkle with bread crumbs, knocking out excess. Whisk together flour and baking powder in a bowl. Whisk together eggs, oil, and milk in a large bowl, then stir in cheeses. Add flour mixture, stirring until incorporated (dough will be stiff]. Press dough evenly into a 13 x 9 inch pan, then smooth top with a spatula. Bake until golden and firm to the touch, about 25 minutes. Remove from heat and cool 10 minutes, turn bread onto a cutting board, then turn right side up. Cut into 24 bars (3 by 1 1/2 inches] and serve warm or at room temperature. Bread keeps, tightly wrapped in foil and chilled, 2 days. Reheat bread, uncovered, on a baking sheet in a preheated 300 degree oven until heated through, 5 to 10 minutes.
[Name] SPICY SPANISH CLAMS WITH TOMATOES [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-05-14T21:18:00Z [Description] Spicy and delicious tapas dish that is done in only about 25 minutes. This dish can also be served with pasta for dinner. Whether serving it as tapas or a meal, be sure to have a nice crusty bread with it to soak up the spicy sauce! From the website Spainonafork.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "1/2", "15", "2", "1/3", "1", "1"] [RecipeIngredientParts] ["clam", "garlic cloves", "onion", "paprika", "paprika", "diced tomatoes", "extra virgin olive oil", "parsley", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.5 [FatContent] 8.2 [SaturatedFatContent] 1.2 [CholesterolContent] 34.0 [SodiumContent] 837.2 [CarbohydrateContent] 11.3 [FiberContent] 2.1 [SugarContent] 3.5 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse cleaned clams under cold running water, shake off any excess water.", "Heat oil in skillet, add onions and garlic and saute until onions are translucent, about 3 minutes.", "Add both paprikas and stir around until combined, then add canned tomatoes, 1 tablespoon parsley, and salt and pepper. Simmer for 5 minutes.", "Add the clams into the pan, mix together so the clams are fully bathing in the tomato sauce, and once well mixed place a lid on the pan and lower the heat to medium-low.", "Between 6 to 8 minutes after placing the lid on the pan remove it, all the clams should be open, discard any that did not, remove the pan from the heat and serve directly from the pan, sprinkle some freshly chopped parsley on top and serve with a crusty baguette. (Or you can toss with some pasta if you prefer.]." ]
[Name] Mustardy Kale With Bacon [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-15T21:29:00Z [Description] From Gourmet, 2008. "Sharp mustard adds edginess to the old standby combination of greens and bacon." [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "5", "1", "2"] [RecipeIngredientParts] ["kale", "bacon", "scallion", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.8 [FatContent] 7.3 [SaturatedFatContent] 1.8 [CholesterolContent] 6.8 [SodiumContent] 322.3 [CarbohydrateContent] 37.9 [FiberContent] 8.2 [SugarContent] 1.1 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Cook kale in a large pot of boiling salted water (1 Tbsp salt for 6 quart water] ntil just tender, 10 to 13 minutes, then drain. Cook bacon in a 4-qt. heavy saucepan over medium heat until crisp. Transfer with a slotted spoon to a paper towel to drain. Discard all but 2 Tbsp fat from pan, then cook scallions until soft, about 3 minutes. Stir in kale and mustard and cook over medium-low heat, covered, stirring occasionally, until very tender, about 10 minutes. Serve topped with bacon.
[Name] Poached Salmon With Dill-Mustard Sauce [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-15T21:29:00Z [Description] Make and share this Poached Salmon With Dill-Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1 1/2", "1 1/2", "3 1/2", "2", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "dill", "lemon juice", "Dijon mustard", "white wine", "water", "lemon juice", "onions", "dill sprigs", "salmon fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.3 [FatContent] 15.4 [SaturatedFatContent] 3.3 [CholesterolContent] 149.4 [SodiumContent] 281.8 [CarbohydrateContent] 14.3 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 66.5 [RecipeServings] 4.0 [RecipeYield] 4 fillets [RecipeInstructions] ["To Prepare Sauce: Combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.", "To Prepare Salmon: Heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150 degrees. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150 degrees for 12 minutes or until desired degree of doneness. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired." ]
[Name] CREOLE SHRIMP & ANDOUILLE SKEWERS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-05-15T21:30:00Z [Description] Packed with tons of flavor, this recipe is unquestionably a grilled summer food you love to make! VIDEO https://www.youtube.com/watch?v=wv953dCQvWk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/i2aP2N5UQOOZ3ILj6S3H_Creole-Shrimp-Andouille-Skewers-3_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1", "12", "16", "16", "12", "12", "4"] [RecipeIngredientParts] ["unsalted butter", "lemon juice", "lemon zest", "shrimp", "red onions", "bell peppers", "andouille sausages", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.7 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 53.2 [SodiumContent] 112.3 [CarbohydrateContent] 17.4 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 4 skewers [RecipeInstructions] ["In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers.", "Heat grill to 500-550ºF and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers." ]
[Name] Mommy's Pan-Fried Pork Chops [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-05-17T22:04:00Z [Description] Delicious with mashed potatoes with gravy and corn. We also like to eat it with rice and gravy with a side of veggies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/29/WSjjNBCdTVGa7ndPeq8F_Pork 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/29/4GRioQP0T9KfZhpLBomM_Pork 2.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "2", "1", "1/4", "2", "1", "1/4", "2", "1", "1/2", "2", "1 3/4"] [RecipeIngredientParts] ["flour", "garlic powder", "salt", "pepper", "msg", "eggs", "flour", "milk", "salt", "pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1091.1 [FatContent] 77.3 [SaturatedFatContent] 15.8 [CholesterolContent] 227.4 [SodiumContent] 1938.2 [CarbohydrateContent] 49.3 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Instructions for Pork Chops:", "In a large skillet add the oil, start to preheat oil on medium heat.", "Line a plate with paper towels to drain the pork chops once they come out of the pan.", "Combine flour, garlic powder, salt, pepper, and MSG in a large bowl with lid. Stir to mix well.", "Crack eggs in a rectangle bowl and beat eggs well.", "Add the pork chops to flour mixture bowl and place lid on bowl. Shake the bowl vigorously to coat the pork chops.", "Shake off excess flour from each pork chop and set aside on plate.", "Dip each side of pork chop in egg and place in flour mixture bowl. Do this with the rest of the pork chops. Place lid on bowl and shake vigorously to evenly coat the pork chops.", "Raise heat for oil to medium high.", "Carefully place pork chops in the oil. Fry for 2-3 minutes. Using a fork, carefully flip pork chops over and fry for another 2-3 minutes. The coating should be a nice golden brown color.", "Placed cooked pork chops on plate with paper towels to absorb the oil. Fry the rest of the pork chops the same way. Turn off heat when done.", "Milk Gravy Instructions:", "Carefully pour out all the oil into an oil jar or into a heat safe bowl to throw away the oil after it has cooled.", "Wipe the sides of the skillet to remove any oil that has dripped down the sides.", "Add 3-4 tablespoons of the oil used to cook the pork chops into the same skillet.", "Turn heat on medium high heat.", "Add the 1/4 cup of flour and mix with the oil. Mix constantly until the flour turns a golden brown.", "Add the 2 cups of milk and stir constantly. The gravy will start to thicken.", "Add the 1 tsp salt and 1/2 tsp of pepper. Remove from heat and place gravy in a bowl. Serve with mashed potatoes.", "Gravy for Rice Instructions:", "Empty 2 packages of pork gravy mix into a medium saucepan.", "Add 1 3/4 cups of water and whisk well until all the lumps are gone.", "Turn heat on high and whisk constantly until the gravy begins to boil.", "After it starts to boil, whisk for another 1-2 minutes. The gravy should now be thick. Remove from heat and turn off stove.", "Place gravy into a bowl and serve over pork chops and cooked rice." ]
[Name] Crabmeat Cannelloni Like Sal & Judy's [AuthorId] 460623 [AuthorName] -Mary- [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-17T22:05:00Z [Description] Sal and Judy's is an amazing Italian/Creole restaurant in Lacombe. This is one of their signature dishes. This recipe is a close facsimile. Thanks to Emile Gardette on the Cajun and Creole recipe circle on Facebook for this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/460623/Y7npI7vUQmmaovse883X_cannelloni.jpg" [RecipeCategory] Crab [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "6", "5", "1 1/4", "1", "1/4", "1", "2", "1/2", "1/2", "1/4", "3", "3", "3", "1 1/2", "1", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["crawfish tails", "lump crabmeat", "romano cheese", "fresh Italian parsley", "egg", "garlic cloves", "lemon peel", "green onion", "green onion", "garlic cloves", "butter", "olive oil", "all-purpose flour", "parmesan cheese", "fresh ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.6 [FatContent] 46.9 [SaturatedFatContent] 28.6 [CholesterolContent] 238.8 [SodiumContent] 729.3 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 3.6 [ProteinContent] 25.3 [RecipeServings] 6.0 [RecipeYield] 12 cannelloni [RecipeInstructions] ["Directions for Cannelloni:", "Cook cannelloni according to package directions and drain.", "Place cannelloni in a single layer on a sheet of greased foil.", "Meanwhile, preheat oven to 350°F.", "In a medium bowl combine crawfish, crabmeat, 3/4 cup of the Italian cheese, 1 cup whipping cream, parsley, egg, garlic, and lemon peel.", "Using a small spoon, fill cannelloni with crawfish/crabmeat mixture.", "Arrange filled cannelloni in an ungreased 13x9 inch baking dish.", "Pour Garlic Cream Sauce over filled cannelloni.", "Bake, covered, for 25 minutes.", "Sprinkle with the remaining 1/2 cup Italian cheese.", "Bake, uncovered, about 10 minutes more or until heated through and cheese is melted.", "If desired, garnish with green onions and more parmesan cheese.", "Directions for Garlic Cream Sauce:", "In a medium saucepan cook green onions and garlic in hot butter until tender and fragrant.", "Stir in the flour.", "Add milk all at once; cook and stir until thickened and bubbly.", "Stir in the cream, black pepper, and salt." ]
[Name] Sal & Judy's Sauteed Crabclaws [AuthorId] 460623 [AuthorName] -Mary- [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-05-17T22:05:00Z [Description] Sal & Judy's is an amazing Italian/Creole restaurant in Lacombe, Louisiana. This is one of their best appetizers. This recipe is a reasonable facsimile. Thanks to Emile Gardette in the Cajun and Creole Recipe Circle group on Facebook for this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/460623/7wb6mckwQi5ESwGVA9Ag_crab.jpg" [RecipeCategory] Crab [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["butter", "garlic", "salt", "lemon juice", "dry white wine", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.9 [FatContent] 18.4 [SaturatedFatContent] 11.7 [CholesterolContent] 48.8 [SodiumContent] 280.0 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 0.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant.", "Add the crab fingers and sprinkle with Creole seasoning and salt. Agitate the pan to cook the crab fingers evenly.", "After two minutes, mix the wine and lemon juice and pour into the pan. Add the green onions. Agitate the pan to stir the ingredients together, and bring to a light boil for two more minutes. The sauce should have a somewhat creamy appearance.", "Serve crab claws in a bowl with all the sauce for dipping. Some toasted French bread crescents would be nice to dip in there, too. You want to eat all of the sauce." ]
[Name] Sugar-Free Chocolate Cupcakes [AuthorId] 2002319890 [AuthorName] Sensational V. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-17T22:06:00Z [Description] One of the easy sugar-free cupcake recipes. I tried many others and they didn't work so I created my own. The sweetener is pure maple syrup and it works great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002319890/mrf3PO4qRkmfr3ZGX2wK_00100trPORTRAIT_00100_BURST20200515173435179_COVER.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/33/1w24CicjTGCg2mkkY4Sx_00100trPORTRAIT_00100_BURST20200515173435179_COVER.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002319890/mrf3PO4qRkmfr3ZGX2wK_00100trPORTRAIT_00100_BURST20200515173435179_COVER.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "pure maple syrup", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.3 [FatContent] 13.5 [SaturatedFatContent] 8.2 [CholesterolContent] 51.3 [SodiumContent] 84.9 [CarbohydrateContent] 24.5 [FiberContent] 1.7 [SugarContent] 16.0 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 12 Cupcakes [RecipeInstructions] Preheat oven to 375°. Fill pot with water and add glass bowl on top. Start stove on medium. Add the butter and the unsweetened chocolate. Stir until melted. (You can also heat in microwave]. Add maple syrup, and then the eggs. Make sure everything is well mixed and add flour. Put into muffin tins and bake for 20-25 minutes. Let them cool for 10 minutes and frost with sugar free frosting.
[Name] Caldo De Peixe De Cabo Verde Cape Verdean Fish Soup [AuthorId] 2001396300 [AuthorName] Helena B. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-05-17T22:13:00Z [Description] There are a few solid Caldo de Peixe recipes online, but most call only for salt and pepper or are very vague regarding the spice profile used in the Islands of Cabo Verde. I am from Cabo Verde, and would like to add my own twist to this recipe that (hopefully) will give an authentic taste to this beloved traditional recipe. I hope that you enjoy this taste of my childhood. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001396300/COlVy8JLRWY3EpxlUIiY_WP_20200515_01_52_02_Pro.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001396300/COlVy8JLRWY3EpxlUIiY_WP_20200515_01_52_02_Pro.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "6", "3", "1", "1", "1", "1", "2", "1", "3", "6", "2", "2", "4 -6", "2 -3", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["potatoes", "sweet potatoes", "fresh parsley", "fresh cilantro", "green bell pepper", "red bell pepper", "garbanzo beans", "yucca root", "onions", "garlic cloves", "tomatoes", "tomato paste", "spring onions", "salt", "pepper", "dried basil", "dried parsley", "dried cilantro", "garlic powder", "curry powder", "paprika", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.7 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 532.1 [CarbohydrateContent] 38.5 [FiberContent] 6.2 [SugarContent] 6.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 12-16 cups [RecipeInstructions] 1] Cut the fish into 2-3 inch pieces . 2] Add a little salt and pepper to the fish pieces and set aside for 10 minutes. 3] Into a large pot add 1/2 cup olive oil over medium high heat. 4] Add the onions, garlic, tomatoes, tomato paste, cilantro and parsley, spring onions and peppers until the onions are translucent. Add the dried spices and stir together well until this mixture begins to simmer. Reserve some parsley for a garnish. 5] Cover with 12-16 cups of water and bring to a gentle boil. 6] Add the white and sweet potatoes, parsley and cilantro (and optional Yucca and Garbanzo Beans]. 7] Check the potatoes after 12 -15 minutes. Once the potatoes are fork tender, add the fish and keep soup at a gentle simmer for another 20-30 minutes. 8] Taste broth and adjust salt. Garnish and serve.
[Name] Old-Fashioned Waffle Batter [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-17T22:13:00Z [Description] Make and share this Old-Fashioned Waffle Batter recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "flour", "baking powder", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.7 [FatContent] 33.0 [SaturatedFatContent] 6.1 [CholesterolContent] 103.7 [SodiumContent] 437.4 [CarbohydrateContent] 59.0 [FiberContent] 1.7 [SugarContent] 6.7 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat eggs; Add milk. Sift Flour, salt, baking powder, vanilla, and sugar into liquid. Mix well until free from lumps. Add oil and mix well. Pour into waffle iron and cook to a golden brown.
[Name] Sausage Stuffed French Bread Boats [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-05-17T22:18:00Z [Description] This was terrific, and a great way to use French bread. Loved it. Recipe courtesy of jonesdayfarm.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "1/2", "1", "1/2", "1/2", "1", "6", "1", "6", "2", "6", "1", NA] [RecipeIngredientParts] ["roll of pork sausage", "yellow onion", "garlic", "green bell pepper", "red bell pepper", "unsalted butter", "garlic powder", "eggs", "cheddar cheese", "mozzarella cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 768.7 [FatContent] 36.1 [SaturatedFatContent] 17.4 [CholesterolContent] 226.5 [SodiumContent] 1202.7 [CarbohydrateContent] 75.6 [FiberContent] 3.6 [SugarContent] 4.9 [ProteinContent] 35.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 and line large baking sheet with parchment paper. In skillet over medium heat cook sausage, breaking up as it cooks. Add onion, garlic, and bell peppers during last 4 to 5 minutes of cooking. Cut bread lengthwise and place face up on baking sheet. Melt 4 tablespoons butter and brush both pieces generously with melted butter. Sprinkle with garlic powder. Cover with aluminum foil and bake for 10 to 12 minutes. While bread bakes, melt remaining butter in pan. Add eggs, scramble for 30 seconds and add milk. Cook to desired doneness. Take bread out of oven and top with cheddar cheese slices, sausage and vegetable mixture, eggs, and mozzarella cheese. Turn oven to broil and place bread back in oven for 1 to 3 minutes (watching carefully] or until cheese is melted. Remove and top with chives and cooked, crumbled bacon if desired. Slice and serve.
[Name] Garlic Pork Loin Roast [AuthorId] 1802569003 [AuthorName] Gretchen W. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-05-19T13:17:00Z [Description] Ultimate Garlic Pork Loin Roast made with just a few ingredients. It is easy enough for a weeknight meal and fancy enough for your holiday dinner parties! From Dinnerthendessert.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1/2", "1/2", "1/4", "4", "2", "1/4"] [RecipeIngredientParts] ["garlic cloves", "kosher salt", "fresh coarse ground black pepper", "paprika", "unsalted butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.9 [FatContent] 40.5 [SaturatedFatContent] 16.2 [CholesterolContent] 158.8 [SodiumContent] 405.0 [CarbohydrateContent] 7.6 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 47.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven to 375 degrees. Add the pork loin to a saute pan. Mix the seasonings (salt, pepper and paprika] in small bowl and rub it on the pork. Coat with the garlic on top of the fat cap. Cook the pork for 60 minutes or until it has reached a temperature of 150-160 degrees. Remove from the oven and let rest for five minutes before serving. Optional: Make gravy in pork pan. Melt butter in pan over medium heat. Add flour and stir briskly for 1 minute. Whisk in broth and continue until well blended. Bring to a gentle boil, then simmer until thickened. Add salt and pepper to taste.
[Name] Easy Fresh Tomato Pasta [AuthorId] 429976 [AuthorName] ann2boys [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-19T13:17:00Z [Description] Make and share this Easy Fresh Tomato Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3 -4", "5 -7", "1", "1/4", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["pasta", "olive oil", "onion", "garlic cloves", "tomatoes", "zucchini", "red wine", "kalamata olive", "asparagus", "green beans", "spinach", "greens", "fresh herb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.1 [FatContent] 2.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 63.7 [FiberContent] 4.3 [SugarContent] 6.0 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First, prep all of the ingredients. Fill the large pot with water, bring to a boil and make the pasta. Drain the pasta and set aside. Rinse the pot well. This should take about 8 minutes. You can prepare the side while the pasta is cooking. See below. Heat the pot. Spray with a little oil or add oil. Then, saute the onion for a couple minutes. Add garlic and zucchini. Saute another couple minutes. Add tomatoes. Saute a couple minutes. Add whatever other optional ingredients you'd like. Allow 4-5 minutes for asparagus or green beans to cook. I add greens and herbs (oregano, parsley, basil, chives] right at the end so they are still fresh and lively. You can add wine, water, or vegetable broth to make it more saucy if you want. Remove 1/2 -3/4 cup of the sauce for Frankie if she wants. Ask her if she wants you to make gluten free noodles or if she wants something else. She likes the rice ramen noodles. Toss the noodles into the sauce and heat -- and wala - time to eat. For a side, you can serve carrots and cucumbers with dip, or cut up some fruit.
[Name] Easy Beet Brownies [AuthorId] 99872 [AuthorName] smiles4u [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-05-19T13:18:00Z [Description] Make and share this Easy Beet Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "2", "1", "1 1/2", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "beets", "instant chocolate pudding mix", "flour", "baking soda", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.5 [FatContent] 20.2 [SaturatedFatContent] 2.8 [CholesterolContent] 46.5 [SodiumContent] 352.8 [CarbohydrateContent] 49.7 [FiberContent] 2.3 [SugarContent] 32.7 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat together eggs and sugar. Add oil, beets, cocoa and pudding, mix well. Blend in vanilla, flour, soda and salt. Bake in greased and floured 11 x 15 x 1\" sheet cake pan for 30 minutes at 375. Top with chocolate icing or glaze.
[Name] Spinach and Feta Stuffed Turkey Burgers [AuthorId] 2002723906 [AuthorName] Lex B. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-05-19T13:18:00Z [Description] super easy and delicious. Recipe is flexible but creates turkey burgers that grill very well without drying out. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1/4", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ground turkey", "feta cheese", "spinach", "carrot", "barbecue sauce", "Dijon mustard", "lemon", "black pepper", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.4 [FatContent] 18.2 [SaturatedFatContent] 7.0 [CholesterolContent] 126.7 [SodiumContent] 654.0 [CarbohydrateContent] 21.2 [FiberContent] 1.9 [SugarContent] 5.6 [ProteinContent] 36.6 [RecipeServings] nan [RecipeYield] 6 burgers [RecipeInstructions] Combine all ingredients in large bowl. Shape into 6 patties. Grill until lightly browned and cooked through, about 5-7 minutes per side. Serve in hamburger buns with desired toppings.
[Name] Pasta With Lentils and Kale [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2020-05-19T13:18:00Z [Description] Make and share this Pasta With Lentils and Kale recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "2", "3/4", "6", "1", "1/4", "3/4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["green lentil", "water", "salt", "olive oil", "onion", "black pepper", "kale", "pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.5 [FatContent] 24.6 [SaturatedFatContent] 4.3 [CholesterolContent] 5.5 [SodiumContent] 629.3 [CarbohydrateContent] 94.6 [FiberContent] 12.6 [SugarContent] 4.4 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Simmer lentils in water (2 cups] with 1/4 teaspoon salt in a 1- to 1-1 1/2 quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt. While lentils simmer, heat 1/4 oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking], about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered. Coarsely cho kale and add to onion along with lentils (including lentil-cooking liquid], then simmer, stirring, 1 minute. Season with salt and pepper. Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist] and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil. Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary. Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
[Name] Almond Flour Pie Crust [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-05-19T13:18:00Z [Description] Wheat flour isn't the most healthy thing to eat. Almond flour is a nice alternative for those who want a gluten free pie crust. TIPS: The dough should be somewhat dry and crumbly so mix and press until it has a uniform consistency throughout. If the edges crumble as you flute, just mold it back together. If you want to use it as a top crust, cover with parchment paper or plastic wrap and roll it on a flat surface. You can also use this as a crumble. I typically add 1 more tbsp sugar and flavor with cinnamon (or other favorite spices like nutmeg or allspice) for a crumble. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "sea salt", "ghee", "egg", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.0 [FatContent] 56.7 [SaturatedFatContent] 33.9 [CholesterolContent] 319.7 [SodiumContent] 669.0 [CarbohydrateContent] 54.6 [FiberContent] 0.0 [SugarContent] 53.8 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 crust [RecipeInstructions] Preheat oven to 350 degrees. In a 9-inch pie pan, grease well or line the bottom with parchment paper. Mix all of the dry ingredients in bowl. Lightly beat the egg in a separate bowl. Add ghee and vanilla to the egg. Stir the wet ingredients into the dry ingredients. Stir until there is no more powder and the dough is uniformly moist. It should be somewhat dry and crumbly. Press the dough into the bottom of the pan until it is uniformly spread across the pan. Poke holes in the bottom of the dough with a fork to prevent bubbles. Bake for about 10 minutes or until lightly golden.
[Name] Glen's Table Salsa [AuthorId] 353659 [AuthorName] Gohogsgirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-19T13:18:00Z [Description] A mildly spiced salsa for dipping, tacos, whatever you want!! This recipe was developed for the taste of my 8 year old son. It is very smooth, but thick. Enjoy!! [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["tomatoes and green chilies", "tomato sauce", "onion", "lime juice", "salt", "sugar", "ground cumin", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2006.5 [CarbohydrateContent] 17.5 [FiberContent] 2.1 [SugarContent] 6.8 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 1 quart [RecipeInstructions] Roughly chop the onion and the pepper, place in microwave safe dish and cover with water. Cook 2 minutes on high. While the microwave is going, pour all other ingredients into a blender and puree for about 10 seconds. Add onion and pepper with the water to the blender and puree another 10 seconds. This salsa is best when it has about 30 minutes or so to blend flavors, but you can eat it straight away.
[Name] Pastrami and White Cheddar Grilled Cheese Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-19T13:18:00Z [Description] Make and share this Pastrami and White Cheddar Grilled Cheese 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/54/03/44/4IP8GmWR2GnLzAmHH3St_IMG_0763.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/4", "12", "4"] [RecipeIngredientParts] ["butter", "margarine", "mustard", "Dijon mustard", "white cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 22.7 [SaturatedFatContent] 12.2 [CholesterolContent] 101.8 [SodiumContent] 1567.0 [CarbohydrateContent] 32.4 [FiberContent] 4.2 [SugarContent] 2.8 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On one side of each bread slice, spread with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with mustard. Top equally with pastrami and cheese. Cover with remaining bread slices, buttered side up, and press gently. Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using skillet, for 3-4 minutes or until golden brown and cheese is melted. Serve immediately.
[Name] Fudgier Brownies [AuthorId] 2002738038 [AuthorName] Kendra M. [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2020-05-22T16:32:00Z [Description] This recipe is from the updated Joy of Cooking. It's a fudgier version of their Brownies Cockaigne. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["115", "170", "100", "115", "2", "2", "1", "95", "25", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "white sugar", "brown sugar", "eggs", "pure vanilla extract", "all-purpose flour", "salt", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.3 [FatContent] 9.9 [SaturatedFatContent] 5.9 [CholesterolContent] 38.7 [SodiumContent] 122.4 [CarbohydrateContent] 19.5 [FiberContent] 1.3 [SugarContent] 12.9 [ProteinContent] 2.2 [RecipeServings] 16.0 [RecipeYield] 16 2-inch squares [RecipeInstructions] Preheat oven to 350°F. Grease a 9-inch baking pan and line with parchment paper so it extends over the sides 2\". This will act as a sling to make removing the brownies easier later! Prep your ingredients: Mix white and brown sugar. Stir to combine. Mix flour, cocoa powder, and salt. Stir to combine. In a large saucepan over low heat, melt the cubed butter and chocolate chips. Whisk in sugar mixture until sugar is fully dissolved. Whisk in espresso powder, vanilla, and eggs. Stir until just combined. Stir in flour mixture until just combined. Batter may be lumpy, that's ok! Pour batter into prepared pan. Sprinkle with flaky sea salt (optional]. Bake until a toothpick inserted in the middle comes out with moist crumbs attached, 18 - 20 minutes. Let the brownies cool completely in the pan on a rack before cutting!
[Name] Jamaican Dinner Roll [AuthorId] 2002737244 [AuthorName] Shadeeth H. [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2020-05-22T16:32:00Z [Description] Make and share this Jamaican Dinner Roll 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/2002737244/Iu8BdDavQ0yZXvhW7OMj_IMG_3204.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1"] [RecipeIngredientParts] ["bread flour", "instant yeast", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.5 [FatContent] 1.2 [SaturatedFatContent] 0.6 [CholesterolContent] 2.7 [SodiumContent] 787.6 [CarbohydrateContent] 24.1 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 3.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Dump all the ingredients in a large bowl and combine completely. Let dough rest 5-15 minutes in bowl. Dust countertop with some extra flour and remove dough from bowl to floured surface. Knead dough for 10min and place dough back in covered bowl for 1st rise. Leave dough to rise until doubled in size. Or for at least 2hrs. Flour surface again and place dough. Gentle tap dough to realease some air not all. Then divide dough in 8 equal section. Grease baking pan of choice. Shape dough second in small round and place in greased pan side by side. Cover and leave to rise for another 1-2 hours our until looking like unbaked rolls. Bake Rolls at 350 for 20-25 min. Brush with melted butter when done.
[Name] Flaky & Tender Cheddar Biscuits [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2020-05-22T16:33:00Z [Description] Nice, warm, flaky and tender, these biscuits are delicious with any main course, with breakfast or even on their own. VIDEO https://www.youtube.com/watch?v=U-u1_5TXVdw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lLMr9F3dTDSFv55DA5St_Biscuit-6-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1/2", "1/8", "1/2", "3/4", "1", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "baking soda", "granulated sugar", "dried rosemary", "garlic powder", "sea salt", "cayenne pepper", "butter", "milk", "sharp cheddar cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.2 [FatContent] 17.4 [SaturatedFatContent] 10.8 [CholesterolContent] 48.5 [SodiumContent] 640.0 [CarbohydrateContent] 26.8 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 8 biscuits [RecipeInstructions] Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms. Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits; serve with *Country Gravy. Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit.
[Name] The Pink Margarita from Las Brisas Acapulco [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-22T16:33:00Z [Description] One of the most popular drinks at the popular beach side resort Las Brisas Acapulco is the Margarita Rosa. This is the perfect cocktail to sit back and enjoy while dreaming of your next vacation to Mexico. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] "lemon juice" [AggregatedRating] nan [ReviewCount] nan [Calories] 3.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 Cocktail [RecipeInstructions] Into your blender, pour the tequila, orange liquor, lemon juice and a splash of grenadine. Blend the ingredients together with some ice. Serve in a martini glass.
[Name] Gourmet's Spaghetti & Swiss Chard With Garlic Chips [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Spaghetti & Swiss Chard With Garlic Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1", "1", "1/2", "2", "1/2", "1", "1/2", "6"] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "currants", "swiss chard", "water", "spaghetti", "kalamata olive", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.9 [FatContent] 31.7 [SaturatedFatContent] 9.9 [CholesterolContent] 40.2 [SodiumContent] 1124.1 [CarbohydrateContent] 117.4 [FiberContent] 9.8 [SugarContent] 20.8 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute. Stir chard stems into onion mixture with water and 3/4 teaspoons each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes. Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 Tbsp salt for 5 quart water] until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti. Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
[Name] Gourmet's Buttermilk Cookies [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Buttermilk Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "3/4", "1 1/2", "2", "1", "2/3", "1 1/2", "3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "lemon zest", "baking soda", "salt", "butter", "sugar", "eggs", "vanilla extract", "buttermilk", "confectioners' sugar", "buttermilk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1173.1 [FatContent] 38.3 [SaturatedFatContent] 23.1 [CholesterolContent] 186.6 [SodiumContent] 845.8 [CarbohydrateContent] 194.4 [FiberContent] 2.6 [SugarContent] 122.0 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] 5 dozen [RecipeInstructions] Preheat oven to 350 degree with rack in middle. Butter 2 large baking sheets. Whisk together flour, zest, baking soda and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 2 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Drop level tablespoons of dough about 1 1/2 inch apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks. Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glazed is set. Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.
[Name] Gourmet's Deviled Crab [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Deviled Crab recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/3", "3/4", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "butter", "lump crabmeat", "egg", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.7 [FatContent] 25.2 [SaturatedFatContent] 15.1 [CholesterolContent] 149.4 [SodiumContent] 564.1 [CarbohydrateContent] 8.0 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] 1 dish [RecipeInstructions] ["Have 6 (5-oz shallow ramekins.", "Preheat oven to 350 degrees with rack in middle.", "Cook onion in butter in a small heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.", "Tear bread into very small pieces, then spread in 1 layer in a shallow dish or pie plate. Pour onion and butter mixture over torn bread and let stand 15 minutes.", "Add crab, egg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss.", "Divide mixture among ramekins and bake until crab is just starting to brown 20 to 30 minutes. Serve immediately." ]
[Name] Gourmet's Seafood Gumbo [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H10M [PrepTime] PT1H [TotalTime] PT2H10M [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Seafood Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "2", "1", "1", "5", "2 1/2", "1", "1", "1", "1", "1", "1/2", "1/2", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["bacon", "flour", "celery ribs", "green bell pepper", "onion", "garlic cloves", "whole tomatoes", "okra", "thyme", "bay leaf", "cayenne", "flat leaf parsley", "scallion", "medium shrimp", "lump crabmeat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.9 [FatContent] 33.8 [SaturatedFatContent] 7.6 [CholesterolContent] 226.1 [SodiumContent] 1459.1 [CarbohydrateContent] 27.4 [FiberContent] 3.8 [SugarContent] 3.5 [ProteinContent] 45.5 [RecipeServings] 8.0 [RecipeYield] 1 pot [RecipeInstructions] Cook bacon in a 10-inch heavy skillet (preferably cast-iron] over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup. Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter], about 20 minutes. Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6 to 7-quart pot. Stir in stock, tomatoes, okra, thyme, bay leaf, cayeen, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes. Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes. Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt, Discard bay leaf.
[Name] Gourmet's Baked Chicken Meatballs With Peperonata [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Baked Chicken Meatballs With Peperonata recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1", "1/8", "3", "1/3", "3", "1", "1", "2", "1", "1", "3", "1"] [RecipeIngredientParts] ["red bell peppers", "olive oil", "capers", "red wine vinegar", "red pepper flakes", "milk", "pancetta", "onion", "garlic clove", "olive oil", "egg", "ground chicken", "flat leaf parsley", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.3 [FatContent] 23.8 [SaturatedFatContent] 5.3 [CholesterolContent] 146.9 [SodiumContent] 316.9 [CarbohydrateContent] 17.0 [FiberContent] 3.0 [SugarContent] 5.2 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Preheat oven to 400 degrees with racks in upper and lower thirds. Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside. Soak bread in milk in a small bowl until softened, about 4 minutes. Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan. Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes. Toss bell peppers with caper mixture. Serve meatballs with peperonata.
[Name] Gourmet's Pimento Corn Muffins [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Pimento Corn Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1", "1", "2 1/2", "1/2", "1/2", "2", "1 1/4", "1/3"] [RecipeIngredientParts] ["unsalted butter", "yellow cornmeal", "all-purpose flour", "baking powder", "baking soda", "salt", "eggs", "buttermilk", "pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.9 [FatContent] 10.7 [SaturatedFatContent] 5.8 [CholesterolContent] 84.4 [SodiumContent] 537.3 [CarbohydrateContent] 35.1 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 12 muffins [RecipeInstructions] A muffin pan (preferably nonstick] with 12 (1/2 cup] muffin cups. Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups. Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl. Whisk together eggs, buttermilk, and butter (1/2 stick] in another bowl, then stir into flour mixture along with pimentos until just combined. Divide batter among muffin cups (about 1/3 cup each] and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm. Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in 325 degrees oven until warm, about 10 minutes.
[Name] Gourmet's Sesame Onion Nan (Uyghur Flatbread) [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2020-05-22T16:34:00Z [Description] Make and share this Gourmet's Sesame Onion Nan (Uyghur Flatbread) recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "3 3/4", "2", "1", "1/2", "1", "2", "1", "2", "3"] [RecipeIngredientParts] ["warm water", "sugar", "active dry yeast", "unbleached all-purpose flour", "salt", "baking powder", "plain yogurt", "egg", "onion", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.7 [FatContent] 15.1 [SaturatedFatContent] 2.5 [CholesterolContent] 33.6 [SodiumContent] 860.8 [CarbohydrateContent] 64.2 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] 2 flatbreads [RecipeInstructions] Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and let stand until foamy, about 10 minutes (If yeast doesn't foam, discard and start over with new yeast. Stir together flour (3 3/4 cups] salt, and baking powder in a large bowl. Stir together yogurt, egg, and oil in a small bowl. Make a well in center of flour mixture and add yeast mixture and yogurt mixture, then stir in flour mixture gradually with a wooden spoon until dough just comes together. Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, using no more than 1/4 cups flour, until dough is smoother, soft, and elastic, about 10 minutes. Transfer dough to a lightly oiled large bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 1/2 hours. Make Topping While Dough Rises: Put oven rack with pizza stone in lower third of oven and preheat oven to 450 degrees (heating pizza stone will take about 1 hour]. Coarsely grate onion on largest holes of a box grater and drain well in a sieve. Cook onion and sesame seeds in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until onion is just beginning to turn golden, about 12 minutes. Transfer to a bowl and cool to room temperature. Turn dough out onto a lightly floured surface without punching down. Cut dough into 2 pieces and trasfer 1 piece to parchment lined pizza peel or baking sheet. (Keep remaining piece of dough covered with plastic wrap]. Flatten dough with lightly oiled fingertips, patting and gently stretching into an 11 to 12 inch round. Spread half of onion mixture over round, then poke holes through dough all over with skewer. Slide bread, along with parchment, onto pizza stone. Bake until golden brown, 10 to 12 minutes. Remove bread to a rack and discard parchment. While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner. Serve flatbreads warm.
[Name] Spicy or Mild Mughlai Chicken [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2020-05-22T16:35:00Z [Description] With a complex blend of spices and seasonings, this Mughlai Chicken recipe is full of flavor! It's a spicy dish that can be made mild or hot. VIDEO https://www.youtube.com/watch?v=52XF3vfjyXg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ajMcTngBSn6wU1RmC6QU_Mughlai-Chicken-8_Fotor-2nd-1024x768.jpg" [RecipeCategory] Indian [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["30", "2 1/2", "1", "2", "1", "2 1/2", "4", "1", "5", "2", "3", "1 1/2", "1", "5", "5", "3", "1/2", "1", "1 1/2", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cashews", "chicken thighs", "ground turmeric", "garam masala powder", "lime juice", "ghee", "onions", "sea salt", "garlic cloves", "green chilies", "red chilies", "ginger", "low sodium chicken broth", "cardamom pods", "whole cloves", "bay leaves", "cinnamon stick", "brown sugar", "ground cumin", "ground coriander", "mild paprika", "black pepper", "light sour cream", "heavy cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.9 [FatContent] 46.8 [SaturatedFatContent] 18.8 [CholesterolContent] 213.4 [SodiumContent] 593.0 [CarbohydrateContent] 23.4 [FiberContent] 3.6 [SugarContent] 9.1 [ProteinContent] 37.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.", "In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 teaspoons garam masala. Pour in lime juice and coat; set aside for 30 minutes.", "In a large saucepan over medium heat, add 1 ½ tablespoons ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.", "In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.", "In the same saucepan over medium heat, add 1 tablespoons ghee and when hot, working in batches, fry the chicken (thighs skin side down at first] just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.", "Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.", "Add the onion paste, remaining 1 teaspoons garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up], cover, reduce heat to medium-low and cook for 15 minutes.", "When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.", "When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread." ]
[Name] Tomato-Lime Sipper [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2020-05-22T16:35:00Z [Description] From Taste of Home. It's easy to make lots of this in advance. Everybody loves a bloody Mary--and this virgin version's not too spicy, either. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1/4", "1", "1/3", "1/3", "2 -3", "4"] [RecipeIngredientParts] ["boiling water", "tomato juice", "lime juice", "Worcestershire sauce", "dried basil", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 67.2 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 32 ounces [RecipeInstructions] Dissolve bouillon in boiling water. Add next 5 ingredients (tomato juice through basil] into large pitcher. For a kick, add the brine from pickled jalapeno slices to taste. Cover and chill. To serve, pour into glasses; add celery rib to each glass.
[Name] No-Bake Lime Cheesecake Bars [AuthorId] 2002738038 [AuthorName] Kendra M. [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-05-22T20:21:00Z [Description] Make and share this No-Bake Lime Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["285", "1", "50", "113", "225", "400", "125", "1", "250"] [RecipeIngredientParts] ["graham cracker crumbs", "salt", "brown sugar", "unsalted butter", "cream cheese", "sweetened condensed milk", "lime juice", "lime zest", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.9 [FatContent] 27.0 [SaturatedFatContent] 15.4 [CholesterolContent] 80.5 [SodiumContent] 239.1 [CarbohydrateContent] 42.7 [FiberContent] 0.7 [SugarContent] 30.4 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 12 Bars [RecipeInstructions] Combine the graham cracker crumbs, salt, brown sugar, and melted butter. Press into a 9x13-inch baking pan. Chill in the fridge 1 hour. In a large bowl, beat the cream cheese until smooth with a hand-held mixer or stand mixer with a paddle attachment. Add sweetened condensed milk, lime juice, and zest and mix until smooth. In a separate, chilled bowl, beat the heavy whipping cream to stiff peaks. Gently fold whipped cream into cream cheese mixture in two additions until just combined. Spread evenly on top of graham cracker crust. Chill in the fridge 4 hours, or overnight.
[Name] Chocolate Chip Coconut Bars [AuthorId] 383359 [AuthorName] aHardDaysNight [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-05-22T20:21:00Z [Description] Chocolate chip cookie bars made with coconut flour, recipe tweaked to my preferences from ambitious kitchen.com's The Best Coconut Flour Chocolate Chunk Bars. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/20/2/Gct7hlhGRbOeuM8zOBBA_IMG_1421.jpeg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2/3", "4", "6", "1/2", "1 1/2", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["coconut oil", "brown sugar", "vanilla extract", "eggs", "milk", "baking soda", "sea salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.2 [FatContent] 12.1 [SaturatedFatContent] 8.4 [CholesterolContent] 63.0 [SodiumContent] 165.4 [CarbohydrateContent] 17.5 [FiberContent] 0.8 [SugarContent] 15.7 [ProteinContent] 2.9 [RecipeServings] 18.0 [RecipeYield] 18 bars [RecipeInstructions] ["Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray OR (I prefer] use nonstick stoneware pan.", "In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, milk.", "Sift in coconut flour, baking soda, salt. Mix until combined and batter is completely smooth. Fold in chocolate chips.", "\"Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!\"." ]
[Name] Tomato and Beef Casserole With Polenta Crust [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-05-22T20:21:00Z [Description] Make and share this Tomato and Beef Casserole With Polenta Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["salt", "yellow cornmeal", "sharp cheddar cheese", "zucchini", "olive oil", "diced tomatoes", "tomato paste", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.9 [FatContent] 22.6 [SaturatedFatContent] 9.6 [CholesterolContent] 71.9 [SodiumContent] 790.6 [CarbohydrateContent] 27.7 [FiberContent] 4.7 [SugarContent] 8.1 [ProteinContent] 22.3 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350 degrees. Bring 3 cups water and 1 teaspoon salt to a boil in 2 quart saucepan over medium-high heat. Whisk in cornmeal, reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11 x 7 -inch baking dish. Brown ground chuck in a large non-stick skillet over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Saute onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
[Name] Parmesan and Mushroom-Stuffed Meatloaf [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-05-22T20:22:00Z [Description] Make and share this Parmesan and Mushroom-Stuffed Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "1/2", "1/2", "1/4", "1", "1", "1/4", "1 1/2", "3/4"] [RecipeIngredientParts] ["butter", "fresh mushrooms", "shallot", "garlic clove", "parmesan cheese", "milk", "egg", "salt", "ground pepper", "sun-dried tomato packed in oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 32.7 [SaturatedFatContent] 13.5 [CholesterolContent] 130.5 [SodiumContent] 856.5 [CarbohydrateContent] 13.0 [FiberContent] 1.7 [SugarContent] 1.5 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] 1 meatloaf [RecipeInstructions] One more ingredient which Food.com could not recognize in ingredient list: 1 (10-1/2 oz] container Bruschetta topping. Such as Buitoni Refrigerated Classic Bruschetta topping. Preheat oven to 350 degrees. Melt butter in a nonstick skillet over medium heat; add 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. Shaped 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. Bale at 350 degrees for 1 hour or until center is no longer pink. Remove from oven, and top with bruschetta topping. Let stand 10 minutes before slicing. To make ahead, prepare recipe as directed through step 2. Cover and chill 8 hours. Let stand at room temperature 15 minutes. Proceed with recipe as directed.
[Name] ITALIAN BURGERS With TOMATO SLAW [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-22T20:22:00Z [Description] These are so tasty! With great ingredients mixed together, the flavor is amazing, making these quite unique! VIDEO https://www.youtube.com/watch?v=hfB2TnNqXaA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/AtNh5o4wTKmwWxXhnCsg_Italian-Burgers-6_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "2", "1", "1/4", "1/4", "8", "4", "1", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["lean ground beef", "ground sausage", "panko breadcrumbs", "red onion", "garlic cloves", "sea salt", "black pepper", "provolone cheese", "roma tomato", "fresh basil", "extra virgin olive oil", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 845.5 [FatContent] 54.5 [SaturatedFatContent] 22.7 [CholesterolContent] 173.6 [SodiumContent] 1868.2 [CarbohydrateContent] 30.6 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 55.4 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours. Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside. Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty. Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
[Name] Classic Pork Chops With Mushroom Gravy [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-05-26T12:20:00Z [Description] Make and share this Classic Pork Chops With Mushroom Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1", "1", "16", "1/4"] [RecipeIngredientParts] ["onion", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 19.2 [SaturatedFatContent] 6.3 [CholesterolContent] 139.6 [SodiumContent] 225.2 [CarbohydrateContent] 11.3 [FiberContent] 1.4 [SugarContent] 3.9 [ProteinContent] 45.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Season chops with salt and pepper.", "Heat half the oil in large skillet over medium heat. Sear chops until golden on each side, about 2 minutes per side. Remove from skillet.", "Add remaining oil to skillet and saute mushrooms, onions until lightly brown.", "Add flour and cook until flour is absorbed.", "Stir in stock. Simmer until thickened, about 3 minutes.", "Return chops to pan and cook for 20 minutes over medium heat until gravy is thickened. Cover for an additional 10 minutes until chops are done." ]
[Name] Classic Creamy Mushroom and Chicken Rice Casserole [AuthorId] 1141377 [AuthorName] CyndiCB [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-05-26T12:20:00Z [Description] Make and share this Classic Creamy Mushroom and Chicken Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "8", "1", "1", "1/2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["cooked rice", "extra virgin olive oil", "chicken breasts", "garlic powder", "heavy whipping cream", "fresh thyme", "cornstarch", "mozzarella cheese", "asiago cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.0 [FatContent] 22.5 [SaturatedFatContent] 9.9 [CholesterolContent] 77.7 [SodiumContent] 279.9 [CarbohydrateContent] 32.2 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 and grease a 9x9 casserole dish. Cook rice per package instructions on stove top or in rice maker. Add 1 tbsp of extra virgin oil olive to pan. Season chicken with garlic powder, salt, and pepper. Brown chicken for 4-5 minutes. Set chicken into large mixing bowl. Add 1 tbsp of extra virgin olive oil to pan. Add mushrooms to the pan where you cooked the chicken. Saute mushrooms. Season with salt, pepper, and garlic powder. Take the mushrooms out of the pan and add to mixing bowl. Add cooked rice to mixing bowl with chicken and mushrooms. Add additional salt, pepper and garlic powder to your taste. Add 1/2 cup of shredded mozzarella, all the Asiago & Parmesan to mixing bowl. Mix well until combined. In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream. Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture. Stir in salt, pepper, and thyme. Bring to simmer and take off heat. Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish. Spread the casserole mixture evenly and top off with remaining cheese. Bake for 18-20 minutes.
[Name] Chef Mo's Korean Roasted Quail [AuthorId] 2002741802 [AuthorName] mauricefarmer21 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-05-26T12:20:00Z [Description] Chef Maurice loves the fact you can do so many things to a quail but this simple dish here adding Korean flavors.. It can go great with a simple mix green salad with truffle deep fried tofu ... amazing  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/66/xSSL7wJ8QhasvagEzAvD_4BF1FF71-2577-4731-A39F-7650B58459BE.jpeg" [RecipeCategory] Korean [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "3", "2", "3", "1", "1/4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["quail", "sesame seeds", "barbecue sauce", "honey", "garlic cloves", "fresh ginger", "white wine", "soy sauce", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.5 [FatContent] 32.4 [SaturatedFatContent] 6.6 [CholesterolContent] 82.8 [SodiumContent] 1131.0 [CarbohydrateContent] 15.7 [FiberContent] 1.1 [SugarContent] 11.4 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] 3 Rest [RecipeInstructions] Directions : Combine all ingredients , excluding the quail sesame seeds , & green onions & peanut oil . In a large heavy-duty zip-top plastic bag & add quail . Seal , & chill 30 mins , turning occasionally . Preheat oven to 375 F degrees . In an oven proof large skillet or a dutch oven , heat the peanut oil over. Medium to high heat . Sear the quail on all sides until brown , be careful to turn often , snice quails are small they will burn quickly . Save left over marinade . Roast quail in the oven uncovered for 20 to 30 mins or until quail is done . In the meantime , pour the marinade in a small pot & simmer over medium heat for 10 mins , it should reduce a bit . Pour marinade sauce over quail and sprinkle sesame seeds & green onions over quail & serve . This dish is amazing with; Crunchy Tofu salad :
[Name] Most-Refreshing Lemon Meringue Pie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-26T12:21:00Z [Description] The perfect combination of tart and sweet makes this pie recipe the perfect dessert that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=3-XPA5NHBPU [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Swiss", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1/4", "1/2", "1 1/2", "1", "2", "4", "1", "4", "8"] [RecipeIngredientParts] ["granulated sugar", "unbleached all-purpose flour", "cornstarch", "sea salt", "lemon juice", "cold water", "lemon zest", "butter", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.7 [FatContent] 12.5 [SaturatedFatContent] 4.4 [CholesterolContent] 90.6 [SodiumContent] 248.2 [CarbohydrateContent] 53.4 [FiberContent] 1.0 [SugarContent] 38.1 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. To make lemon filling, in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil, scrapping the bottom with a spatula. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To make meringue, in a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over hot filling pie, sealing the edges at the crust with spatula and making peaks. Bake pie in preheated oven for 10 minutes, or until meringue is golden brown. Let the pie sit on a cookie rack for an hour at room temperature after baking, then 3 hours, uncovered, in the fridge to ensure everything has solidified. After 6 hours in the refrigerator, cover the pie with foil. Note: When you fill the pie crust with lemon filling, the crust should still be warm. The same when you top the pie with the meringue; the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn't separate from the crust.
[Name] Classic Cheesy Corn Spoon Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-05-26T12:21:00Z [Description] A great recipe from Taste of Home. I like that it does not have a of of butter like so many have. The fat content of the sour cream can be controlled by you. Full fat, less fat or non-fat. This is so good and flavorful. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1 1/2", "1", "1", "1/4", "1/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "onion", "eggs", "sour cream", "whole kernel corn", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.5 [FatContent] 39.1 [SaturatedFatContent] 21.4 [CholesterolContent] 152.6 [SodiumContent] 1238.8 [CarbohydrateContent] 58.9 [FiberContent] 5.4 [SugarContent] 15.5 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just blended. Mince jalapeno peppers. Fold into corn mixture with sauteed onion and 1 1/2 cups of cheese. Transfer to a greased shallow 2 1/2 - 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-45 minutes; cool slightly. Sprinkle optional sliced jalapeno over dish and serve.
[Name] Deconstructed Bananas Foster Cream Pie [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2020-05-26T12:21:00Z [Description] This is a delicious dessert that will impress you friends and family, perfect for a dessert party or any time you want a special ending to your meal. It looks complicated but all of the steps are fast and easy to make and end result is well worth the effort. You can make the pie crust squares, easy pastry cream, toasted pecans and praline sauce earlier in the day, make the whipped cream an hour or so before serving, and quickly saute the bananas at the last minute. This is a variation of my Deconstructed Banana Cream Pie (234854) I love cream pie but don't like how the slices ooze and look less attractive after you cut them, and if you have leftovers the crust gets soggy. This method avoids both of these problems. Prep time does not include making the pie crust. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "1/2", "2 -4", "1", "1", "2", "1", "1", "1/3 - 1/2", "1/3", "1/3", "3 -4"] [RecipeIngredientParts] ["instant vanilla pudding", "vanilla", "half-and-half", "heavy whipping cream", "powdered sugar", "vanilla extract", "butter", "brown sugar", "vanilla extract", "pecans", "dark rum", "maple syrup", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 735.4 [FatContent] 43.5 [SaturatedFatContent] 21.0 [CholesterolContent] 99.0 [SodiumContent] 641.5 [CarbohydrateContent] 74.9 [FiberContent] 3.2 [SugarContent] 47.9 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°F.", "PIE CRUST: Make your favorite pie crust, roll dough as you normally would but roll into a rectangular shape, cut six 3 1/2\" - 4\" squares and at least 18 - 1 1/3\" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size]. Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom. Once cool store in airtight container until ready to serve.", "PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve. Place plastic wrap over the pastry cream touching it so a skin doesn't form, before chilling.", "WHIPPED CREAM: Whip heavy cream with powdered sugar and vanilla, adjust amounts to your taste, chill.", "PRALINE SAUCE.", "Melt butter over medium heat in a small pan. Stir in brown sugar and cream. Cook and stir until isauce reaches a full boil.", "Reduce heat and boil gently for three minutes stirring occasionally. Stir in vanilla and cool. Makes around 1/3 cup . Delicious on ice cream too or almost anything else! Making ahead chill and gently reheat (microwave 5 seconds at a time until drizzle consistency].", "PUTTING IT TOGETHER:", "Place a large pastry square on each dessert plate, spoon on some pastry cream - if using all six at once divide evenly.", "Place 3-4 banana slices on top of each square, top with whipping cream.", "Drizzle with Praline Sauce and chopped pecans, place one or more small cinnamon pastry squares into the cream point down . TA DAH! Fast and beautiful!" ]
[Name] Call Me a Cab (Lemonade Vodka Wine Cocktail) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-05-26T12:21:00Z [Description] This is a lovely summertime cocktail that is not overly sweet. I admit, sometimes I make it by the pitcher! I found the original recipe on a happy little blog called Food Wine Sunshine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/70/mTrhIRQWTBOi0TgJnMiU_Call Me a Cab (Lemonade Vodka Wine Cocktail]_0039.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/540370/UJwLCa3Qga6TUlN2ZCWV_IMG-0213 (4].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/70/mrNe2wtzRaOjxhu540nA_Call Me a Cab (Lemonade Vodka Wine Cocktail]_0032.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/70/265l9OLmTLGbyoNg2rry_Call Me A Cab.jpg" ] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "6", "1", "3"] [RecipeIngredientParts] "vodka" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 68.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 17.7 [FiberContent] 0.0 [SugarContent] 17.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place ice in your desired cocktail glass. Pour in the vodka. Pour in the lemonade and gently stir. Slowly pour on the red wine. Isn't that pretty? Now enjoy!
[Name] Nathalie Dupree's Everybody's Favorite Chocolate Cake [AuthorId] 41879 [AuthorName] SYBRSUZY [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-05-26T12:21:00Z [Description] Make and share this Nathalie Dupree's Everybody's Favorite Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/2", "3/4", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "buttermilk", "eggs", "vanilla", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.2 [FatContent] 22.8 [SaturatedFatContent] 3.6 [CholesterolContent] 47.1 [SodiumContent] 339.7 [CarbohydrateContent] 77.9 [FiberContent] 2.6 [SugarContent] 51.0 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350 degrees F. Grease and flour three 8-inch or two 9-inch round pans or a 13 x 9 x 2-inch pan. If desired, line bottom of pans with wax paper cut to fit and grease and flour the paper. Combine flour, sugar,, cocoa powder, baking soda and salt in a mixing bowl. Add oil, milk, eggs and vanilla. Beat 2 minutes at medium speed. Stir in the boiling water until blended. The batter will be thin. Pour batter evenly in prepared pans. Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean. If using round pans, cool on wire racks 5 minutes and then remove from pans. Finish cooling on wire racks. Frost with desired icing. NOTES: Sour milk if you don't have buttermilk: 1 1/2 t. lemon juice to 1/2 cup milk. Cake may be frozen, frosted or unfrosted.
[Name] Easy French Macaroons [AuthorId] 2002742946 [AuthorName] Charlotte [CookTime] PT15M [PrepTime] PT50M [TotalTime] PT1H5M [DatePublished] 2020-05-26T12:21:00Z [Description] Make and share this Easy French Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "3", "5", "1"] [RecipeIngredientParts] ["powdered sugar", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 12.2 [FiberContent] 0.0 [SugarContent] 12.0 [ProteinContent] 0.5 [RecipeServings] 20.0 [RecipeYield] 40 cookies [RecipeInstructions] Make 1-inch circles on parchment paper for your stencil. sift the almond flour and powder sugar together in a small bowl. place eggs whites in a stand mixer and beat until they look frothy add slowly the tablespoons of sugar and the vanilla extract. You should beat until peaks from. Now add half of the flour mixture to your egg whites and incorporate the flour. add the second half and incorporate it. Now put into piping bag and pipe on you circles. slam on the counter three times. preheat oven to 280. now let the macaroons sit for 30 minutes. now after sitting for 30min put one pan at a time in the oven for 15- 18 min to crisp on top. take and let cool and frost.
[Name] Easiest Coconut Whipped Cream [AuthorId] 2001728499 [AuthorName] Anonymous [CookTime] PT5M [PrepTime] PT6M [TotalTime] PT11M [DatePublished] 2020-05-26T12:21:00Z [Description] I didn't have any whipping cream, but I did have coconut milk. This was surprisingly delicious and easy. Who knew. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "1/4 - 3/4", "1/2"] [RecipeIngredientParts] ["coconut cream", "coconut milk", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.5 [FatContent] 10.9 [SaturatedFatContent] 10.3 [CholesterolContent] 0.0 [SodiumContent] 24.1 [CarbohydrateContent] 40.5 [FiberContent] 0.1 [SugarContent] 39.3 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] ["Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid.", "The next day, chill a large mixing bowl 10 minutes before whipping.", "Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies].", "If your coconut milk doesn't harden you can add a bit of tapiocaflour (1-4 tablespoons] during the whipping process.", "Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.", "Add vanilla and powdered sugar or stevia and mix until creamy and smooth (about 1 minute]. Taste and adjust sweetness as needed.", "Use immediately or refrigerate. It will harden and set in the fridge the longer it's chilled. Will keep for up to 1 to 2 weeks.", "Coconut whipped cream is perfect for topping desserts like pie, hot cocoa, and ice cream. It's also ideal for french toast, pie fillings, mousse, and no-churn ice cream." ]
[Name] Easy Cajun Jambalaya Pasta [AuthorId] 2000524371 [AuthorName] Darnel B. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-05-26T12:21:00Z [Description] Easy Cajun Jambalaya Pasta with chicken, sausage, and shrimp and all the delicious deep Louisiana flavor in just 30 minutes! This recipe is only slightly modified by Sabrina Snyder's recipe. I only added the cheese and used red, yellow, and orange bell peppers as well as yellow onion instead of red onion. Her original recipe can be found at https://dinnerthendessert.com/easy-cajun-jambalaya-pasta/#wprm-recipe-container-34338. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "3", "1/2", "1/4", "3", "1", "1", "1", NA, "1 -2"] [RecipeIngredientParts] ["chicken breast", "shrimp", "andouille sausage", "red bell pepper", "orange bell pepper", "yellow bell pepper", "red onion", "garlic cloves", "kosher salt", "ground black pepper", "canola oil", "tomatoes", "chicken broth", "fettuccine pasta", "bell pepper", "parmesan cheese", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.2 [FatContent] 28.2 [SaturatedFatContent] 7.4 [CholesterolContent] 177.1 [SodiumContent] 1131.3 [CarbohydrateContent] 48.1 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 40.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss. In a large skillet or a cast iron skillet add the canola oil on high heat. In two batches sear off the ingredients until they're cooked through, about 4-5 minutes. Add the tomatoes and chicken stock to the pan with all the cooked ingredients. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce. Garnish with parsley and leftover minced bell peppers if desired.
[Name] Fire Crackers Snack Mix [AuthorId] 1256775 [AuthorName] Chef Chad [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-05-26T12:21:00Z [Description] Make and share this Fire Crackers Snack Mix 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/1256775/uDH7mrpQmesyGWZNK6UR_20200524_145910.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["white cheddar cheese", "canola oil", "garlic powder", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.5 [FatContent] 50.4 [SaturatedFatContent] 16.1 [CholesterolContent] 59.6 [SodiumContent] 802.8 [CarbohydrateContent] 33.1 [FiberContent] 1.2 [SugarContent] 4.3 [ProteinContent] 17.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix oil, ranch, garlic powder and crushed red pepper in a small bowl. Pour both boxes of crackers in a big bowl. Add oil and seasoning mixture little by little as you stir the crackers. Toast crackers on a cookie sheet at 200 degrees for 10-15 minutes.
[Name] Melissa Clark's One Bowl Shortbread [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2020-05-26T12:21:00Z [Description] Make and share this Melissa Clark's One Bowl Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "0.25", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.3 [FatContent] 23.4 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 149.1 [CarbohydrateContent] 29.4 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Whisk together flours or flour and cornstarch, sugar and salt. Stir in melted butter. Press dough into 8x8 or 9x9 pan lined with parchment paper. Bake until golden on top, 35 to 45 minutes. As soon as it comes out of the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it's still hot.
[Name] Puff Puff Pastry [AuthorId] 2002713817 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT1H9M [TotalTime] PT1H29M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Puff Puff Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "African", "Sweet", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 1/4", "3 1/2", "2", "1/2 - 3/4", "2 1/2"] [RecipeIngredientParts] ["warm water", "flour", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.3 [FatContent] 27.5 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 234.0 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 5.0 [ProteinContent] 2.4 [RecipeServings] 20.0 [RecipeYield] 1 22 [RecipeInstructions] ["Mix salt, sugar, water, and yeast in a large bowl. Set aside for 5 minutes.", "Add flour and mix with your hand until smooth. Make sure to press the batter against the side of the bowl so it can become smoother. Do it until you can see bubbles forming when you pause from the mixng.", "Let the mixture rise for approximately 1- 2 hours.", "In a large,sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters] high (too little will result in flatter balls], and place on low heat.", "Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.", "Using your hands grab a little bit of mixture at time and drop in the oil in the shape of a ball.", "When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.", "Fry for a few minutes until the bottom side is golden brown.", "Turn the ball over and fry for a few more minutes until the other side is golden brown.", "Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.", "To make a perfect ball, scoop some batter into your hand, make a fist with the batter still in your hand, face the fist sideways with the pinkie finger above the pot and the thumb facing you, then squeeze out a moderate amount and make sure your hand is not too far from the oil or it will plop too hard and oil will spill out." ]
[Name] Classic Winter Melon & Fish Ball Soup [AuthorId] 131484 [AuthorName] TATYANA NGAI [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Classic Winter Melon & Fish Ball Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "9", "1"] [RecipeIngredientParts] ["winter melon", "white pepper", "shiitake mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 2.9 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] 4 large bowls [RecipeInstructions] 1. If using dried mushrooms, soak in cold water for 3 hours ahead of cooking. Wash any dirt off and cut off the stems. 2. Wash winter melon and cut out seeded inside and skin. Cube into 1/2 inch sides. 3. Boil chicken stock in 5 quart stock pot on high heat with lid on. Add dash of white pepper. Reduce to medium high heat. 4. Add mushrooms and allow to cook for 5 minutes. 5. Add fish balls and allow to cook for 20 minutes. 6. Bring heat to medium low and add cubed winter melon. Allow to cook for 10 minutes or until translucent. 7. Serve hot.
[Name] Classic White Chocolate Chip Cookies [AuthorId] 2002743701 [AuthorName] ashcrofthayley3 [CookTime] PT11M [PrepTime] PT20M [TotalTime] PT31M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Classic White Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["115", "90", "50", "2", "1", "210", "1/2", "150"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "caster sugar", "vanilla extract", "egg", "plain flour", "baking soda", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.0 [FatContent] 10.6 [SaturatedFatContent] 6.4 [CholesterolContent] 33.2 [SodiumContent] 62.8 [CarbohydrateContent] 30.6 [FiberContent] 0.5 [SugarContent] 16.3 [ProteinContent] 3.1 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180 C (350 F] standard / 160 C (320 F] fan-forced. Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add egg and vanilla and beat until combined, scrapping down the sides. Add flour, baking soda and beat again until a soft cookie dough forms. Add the chocolate chips and stir. Spoon 1.5 tablespoons of dough into small balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10-11 minutes or until golden brown on the edges. Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt.
[Name] Classic Chocolate Fudge Pie [AuthorId] 250031 [AuthorName] HisPixie [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Classic Chocolate Fudge Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/80/uZ1LFKgMSJmIE8HS7LLx_pie.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1/2", "3", "1/8", "1/2", "3", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "eggs", "kosher salt", "white sugar", "white sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.9 [FatContent] 48.6 [SaturatedFatContent] 27.1 [CholesterolContent] 161.4 [SodiumContent] 203.8 [CarbohydrateContent] 35.4 [FiberContent] 4.4 [SugarContent] 17.6 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Heat oven to 375. Place the pie plate on a baking, line with piecrust (homemade or store-bought]. Prick crust with fork and line with foil. Fill to top with pie weights or dried beans (I use rice]. Bake until edges are firm, 20-25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes (I cover the edges with a pie shield because you need to bake it again with the chocolate filling]. Reduce oven temperature to 325°F Combine the butter and chocolate and melt (over a sauce pan--not in--of simmering water or in the microwave, being careful not to burn]. Using an electric mixer, beat the eggs, salt and 1/2 cup sugar until fluffy, 4-5 minutes. Fold of third of the egg mixture into the chocolate mixture, then fold in the remainder. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill. TOPPING: Beat the heavy cream with 3 TBL sugar until soft peaks form. Spread over the pie and sprinkle with shaved chocolate, if desired.
[Name] Classic Farmland Vegetable Pie [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2020-05-26T12:22:00Z [Description] From Gourmet 2008. This is excellent. Submitting recipe as is, however I omitted the okra, added zucchine, a little pasilla chili, and baby bok choy. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/4", "1/4", "1", "1/2", "1 1/2", "1", "1", "4", "1 3/4", "1/2", "1", "3/4", "3/8", "3/4"] [RecipeIngredientParts] ["scallion", "garlic cloves", "olive oil", "okra", "yellow tomatoes", "corn kernel", "havarti cheese", "muenster cheese", "basil", "cornmeal", "hard-boiled eggs", "all-purpose flour", "cornmeal", "baking powder", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.3 [FatContent] 26.6 [SaturatedFatContent] 10.4 [CholesterolContent] 157.9 [SodiumContent] 564.4 [CarbohydrateContent] 53.5 [FiberContent] 5.3 [SugarContent] 5.0 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] ["Place a heavy baking sheet on middle rack of oven, then preheat oven to 400 degrees.", "Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.", "Cook scallions (except greens] and garlic in ol with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.", "Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.", "Make Crust and Bake Pie: Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.", "Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.", "Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.", "Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.", "Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/3-inch overhang. Press edges of crust together. Fold overhand under and crimp edge all around.", "Brush crust with additonal milk, then cut 3 steam vents.", "Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature." ]
[Name] Melty Cheddar Jalapeño Bread [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H [PrepTime] PT5H [TotalTime] PT6H [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Melty Cheddar Jalapeño Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] nan [RecipeIngredientQuantities] ["1", "1 3/4", "4", "1 1/2", "1/4", "3", "2", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "all-purpose flour", "salt", "olive oil", "cheddar cheese", "parmigiano-reggiano cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.7 [FatContent] 22.8 [SaturatedFatContent] 9.3 [CholesterolContent] 67.9 [SodiumContent] 942.6 [CarbohydrateContent] 64.9 [FiberContent] 2.6 [SugarContent] 0.7 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] Equipment: a stand mixer fitted with paddle attachment. Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. If it doesn't foam, discard and start over with new yeast. Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeno, 1 1/2 cups cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined. Scrape dough down side of bowl (all around] into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth] to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours (Alternatively let dough rise in bowl in refrigerator 8 to 12 hours]. Turn dough out onto a well-floured surface and gently form into a roughly 11 by 8-inch rectangle with floured hands. Fold dough in thirds (like a letter] with floured hands (dough will be sticky], pressing along seam of each fold to seal. Put dough, seam side down, in an oiled 9-by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 400 degrees. Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf. Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around ege of pan to loosen loaf , then remove from pan to test for doneness. Return bread (not in pan] to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.
[Name] Reduced Sugar Cherry Bars [AuthorId] 2002584747 [AuthorName] Carla M. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Reduced Sugar Cherry Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "4", "1", "1/4", "3", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "salt", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.4 [FatContent] 7.7 [SaturatedFatContent] 4.4 [CholesterolContent] 65.9 [SodiumContent] 242.9 [CarbohydrateContent] 48.1 [FiberContent] 1.1 [SugarContent] 6.8 [ProteinContent] 4.6 [RecipeServings] 15.0 [RecipeYield] 1 pan [RecipeInstructions] In mixing bowl, cream butter and sugar. Add eggs and extracts. Combine flour, salt; add to mixture and combine. Spread batter in 15 x 10 x 1 inch baking pan (I use tin from dollar store], spread with pie filling. Bake 350 degrees for 35 minutes, cool on rack.
[Name] Simple Sausage Potato Bake [AuthorId] 872334 [AuthorName] Dbart91 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-05-26T12:22:00Z [Description] This is comfort food- a hearty dinner casserole with turkey sausage, potatoes, spinach and mushrooms in a creamy Alfredo cheese sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/872334/mMpKuxhpRRy8bn7ef7Fo_20200525_184152.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/03/84/7srOYcfYRi25YXpoPvP8_20200525_184152 (1].jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1", "1/4", "3", "2", NA] [RecipeIngredientParts] ["russet potatoes", "garlic alfredo sauce", "beef broth", "garlic cloves", "cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 670.7 [FatContent] 44.2 [SaturatedFatContent] 18.7 [CholesterolContent] 117.8 [SodiumContent] 1345.2 [CarbohydrateContent] 35.7 [FiberContent] 4.1 [SugarContent] 1.4 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Boil potatoes for 15 minutes. Drain and rinse in cold water to cool them enough to handle. Meanwhile, brown sausage links in pan on low-medium heat. Once sausage is cooked, cut it in to bite sized pieces and set aside. Cut cooled potatoes into half inch chunks. Prepare a 13 by 9 baking dish with nonstick cooking spray. Add in potatoes, sausage, mushrooms, spinach, and garlic. Pour jar of Alfredo sauce over mixture. Then add in beef broth and one cup of the cheese. Mix until well combined, spreading mixture out evenly in baking dish. Top mixture with remaining cup of cheese, Then sprinkle with paprika, if desired. Bake for 30 minutes. Enjoy!
[Name] Easiest-Ever Sausage Stuffed Jalapeños [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2020-05-26T12:22:00Z [Description] These were so good a couple weeks ago I decided I needed to try another new popper recipe. They did not disappoint. Recipe courtesy of allrecipes.com and Merlot_58. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "8", "1", "1", "8"] [RecipeIngredientParts] ["pork sausage", "cream cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.1 [FatContent] 28.8 [SaturatedFatContent] 10.0 [CholesterolContent] 61.6 [SodiumContent] 636.7 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] 12 jalapeno poppers [RecipeInstructions] Preheat oven to 425. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spook about a tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in preheated oven, until bubbly and lightly browned. Serve with ranch dressing if desired (I skipped].
[Name] Easy Molten Chocolate Lava Cake [AuthorId] 540117 [AuthorName] Angelcheex [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2020-05-26T12:22:00Z [Description] Make and share this Easy Molten Chocolate Lava Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "2", "4", "1/4", "2"] [RecipeIngredientParts] ["unsalted butter", "bittersweet chocolate chips", "eggs", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.4 [FatContent] 43.7 [SaturatedFatContent] 25.8 [CholesterolContent] 247.0 [SodiumContent] 80.8 [CarbohydrateContent] 36.2 [FiberContent] 4.1 [SugarContent] 28.3 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] 4 ramekins [RecipeInstructions] Put butter in medium bowl and melt it in microwave. Add chocolate chips to hot butter and stir until melted. Crack 2 eggs into a bowl and add 2 egg yolks (repurpose extra whites]. Add sugar and beat or whisk until light and thick - about 2-3 minutes. Add egg mixture and 2 teaspoons of flour to melted chocolate. Beat until combined and smooth. Butter and lightly dust four 4-ounce molds with flour or cocoa powder. Tap out excess flour/cocoa powder. Divide the batter among the molds. **At this point you can refrigerate them up to 3 hours (I've done overnight]; just bring them back to room temperature before baking. Not necessary step - add about 12 chocolate chips to the each mold and push down with a toothpick. Heat oven to 450º. Put molds on rimmed baking sheet and bake 7-9 minutes -- I do 9 minutes; until cakes have puffed up a bit. The tops are barely set and the cakes still jiggle slightly when shaken. Let sit for 1 minute. Put a plate on top of ramekin and carefully invert the cake onto plate. Let sit for 10 seconds, then lift up the ramekin. Serve immediately with ice cream or whipped cream.
[Name] Delicious Cannoli [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2020-05-26T14:02:00Z [Description] This incredible Sicilian pastry is so scrumptious! It a great dessert that everyone will enjoy - just be sure to make a double batch… VIDEO https://www.youtube.com/watch?v=zLbUjK1vQ-U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/g2kxSFzZQClEB8dUW5wh_Cannoli-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/2", "3", "1", "4", "1", "2 1/2", "1/2", "1/2", "1", "1/2", "1", "1/2", "1/4", "1/3", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "ground cinnamon", "sea salt", "butter", "egg", "marsala wine", "heavy cream", "powdered sugar", "ricotta cheese", "mascarpone cheese", "orange zest", "pure vanilla extract", "sea salt", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.4 [FatContent] 59.0 [SaturatedFatContent] 14.2 [CholesterolContent] 56.8 [SodiumContent] 220.2 [CarbohydrateContent] 22.6 [FiberContent] 0.8 [SugarContent] 8.2 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 12 cannoli [RecipeInstructions] In a large bowl, add flour, sugar, cinnamon and salt; whisk to combine. Add butter and using a pastry cutter or hands, break it down in flour mixture into pea sized clumps. Add egg and cold wine; mix well. Using hands, put dough together (at first, it will look like it won’t stick but it will eventually]. Knead until smooth, about 4 minutes. Form a ball by pulling under, wrap in cling film and refrigerate for 1 hour. Meanwhile, make the filling by whipping cream and ¼ cup powdered sugar in the bowl of a stand mixer with the whisk attachment on medium-high speed. When stiff peaks form, spoon into a small bowl and set aside. In the same bowl, add drained ricotta, mascarpone cheese, orange zest, vanilla extract and sea salt. With the paddle attachment, process on medium speed for 1 minute or until nice and fluffy. Add whipped cream and chocolate chips; gently fold until well incorporated. Cover and transfer to the fridge for 2 hours. After 1 hour, remove dough from the fridge and place it on a lightly floured work surface. Flour the dough and roll it as thin as possible, about 1/8-inch thick. Using a 4-inch round cookie cutter, cut dough into circles and then stretch to about a 5-inch oval shape. Repeat until there are 12 ovals. Place a cannoli form in the center of one oval dough and lightly brush one side with egg white. Hold the opposite end and roll it gently but firmly until dough is wrapped over the “egg white” part; press down to seal. In a large skillet over medium heat, add oil (about 2-inches] and bring it to between 360 to 375ºF; line a baking sheet with paper towels. Using tongs, place dough forms in the hot oil and fry until golden brown, turning them as they fry, about 1 to 1 ½ minutes. Carefully remove the shells with the tongs and transfer them to the prepared baking sheet to cool off. When cool enough to touch, remove molds, about 7 to 10 minutes. Two hours later, spoon filling into a piping bag and cut off the end. Take one cannoli shell and fill up half way from one end and then repeat on the other end until filled. Only fill when time to serve otherwise, store shells at room temperature. If longer than a few days, place them in a container and freeze until needed. The filling will keep for one week in the refrigerator. When time to serve, pipe a small dab on a small serving plate and place cannoli on top so it stays in place before lightly sprinkling on some confectioners’ sugar. Makes 12 large cannoli.
[Name] Morning Glory Muffins With Coconut Flour and Coconut Oil [AuthorId] 383359 [AuthorName] aHardDaysNight [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2020-05-28T18:57:00Z [Description] My original recipe, doubled, and adapted to lower carbs and raise fiber by substituting some of the wheat flour with coconut flour. Still delicious! Coconut oil adds moisture and the health benefits are numerous! [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1 1/4", "1 1/4", "2/3", "1/4", "4", "1 1/2", "1", "2", "4", "2", "20", "6", "2", "4"] [RecipeIngredientParts] ["raw sugar", "flour", "flour", "cinnamon", "baking soda", "sea salt", "unsweetened coconut", "raisins", "carrots", "apples", "crushed pineapple with juice", "jumbo eggs", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.9 [FatContent] 13.0 [SaturatedFatContent] 10.8 [CholesterolContent] 29.3 [SodiumContent] 199.0 [CarbohydrateContent] 25.9 [FiberContent] 2.1 [SugarContent] 17.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 48 Muffins [RecipeInstructions] Set oven to 350 degrees. Sift sugar, flours, cinnamon, baking soda and salt together into large bowl. Add coconut, fruit, and carrots. Stir to combine. In separate bowl, whisk together eggs, oil and vanilla. Pour into dry ingredients; blend well. Bake in paper-lined muffin tin at 350 degrees for 20-30 minutes. Test with toothpick for doneness. Cool in pan 10 minutes. Better after 24 hours. Freeze well.
[Name] Chicken in Sun-Dried Tomato Cream Sauce [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-05-28T18:57:00Z [Description] Make and share this Chicken in Sun-Dried Tomato Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["boneless chicken breast", "salt", "pepper", "sun-dried tomato packed in oil", "shallot", "dry white wine", "heavy cream", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.4 [FatContent] 34.5 [SaturatedFatContent] 17.0 [CholesterolContent] 154.2 [SodiumContent] 282.5 [CarbohydrateContent] 10.0 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle chicken with salt and pepper. Add 1 tablespoon oil from tomatoes to a large skillet and heat over medium heat. Add the chicken and cook, turning once, until browned. Transfer to a plate.", "Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for one minute. Increase heat to high and add wine. Cook scraping up any browned bits, until the liquid has mostly evaporated.", "reduce heat to medium and stir in cream. Simmer for two minutes.", "return chicken to pan and turn to coat with the sauce. Cook until chicken is done. Sprinkle with parsley and serve over pasta." ]
[Name] Mexican Chicken Sub [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-05-28T18:58:00Z [Description] Not your average sub... it has so many great flavors! 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/2001004241/3XTBBTAfQdSD8QqyIHcM_Guacamole-Chicken-Club-1-2-1024x765.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "1/2", "4", "2/3", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "black pepper", "lime juice", "mayonnaise", "bacon", "cheddar cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.9 [FatContent] 16.9 [SaturatedFatContent] 6.6 [CholesterolContent] 66.7 [SodiumContent] 407.7 [CarbohydrateContent] 23.3 [FiberContent] 1.4 [SugarContent] 3.7 [ProteinContent] 24.0 [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] Gourmet's Southeast Asian Squash Curry [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-05-28T18:58:00Z [Description] Make and share this Gourmet's Southeast Asian Squash Curry recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3/4", "1", "1", "1 1/2 - 2", "1/3", "1", "3", "5", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "cumin seed", "onion", "unsweetened coconut milk", "red curry paste", "water", "cinnamon stick", "whole cloves", "fish sauce", "cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.4 [FatContent] 30.9 [SaturatedFatContent] 20.4 [CholesterolContent] 0.0 [SodiumContent] 462.1 [CarbohydrateContent] 30.7 [FiberContent] 5.5 [SugarContent] 5.7 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate. Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes. Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews. Serve with jasmine rice.
[Name] Gourmet's Caramel Pecan Cakes [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2020-05-28T18:58:00Z [Description] Make and share this Gourmet's Caramel Pecan Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/4", "1", "1/3", "1 1/4", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "water", "pecans", "butter", "egg", "heavy cream", "all-purpose flour", "baking soda", "salt", "sugar", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.0 [FatContent] 15.1 [SaturatedFatContent] 6.6 [CholesterolContent] 52.1 [SodiumContent] 291.5 [CarbohydrateContent] 79.2 [FiberContent] 1.2 [SugarContent] 63.2 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 8 cakes [RecipeInstructions] Use 8 (6-oz.] ramekins. Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and stiffen]. Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature. Toast pecans for cake: Preheat oven to 350 degrees with rack in middle. Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop. Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce] and add butter, egg, and cream, whisking well after each additon. Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results]. Preheat oven to 325 degrees with rack in middle. Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan. Divide batter among ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan. Divide batter among ramekins (about 1/4 cup each; batter will be stiff]. Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top. Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300 degrees oven.
[Name] The Brave Bull [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2020-05-28T18:59:00Z [Description] Back in the mid-70s when I was staying briefly on the East Coast, my mother and sister called me at 5 AM from the West Coast to ask me how the sunrise looked and if they should stay up for it. They were drinking these. LOL. Usually this cocktail recipe calls for white tequila, which you can certainly substitute for the gold. We just feel that the gold tequila adds another dimension. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] "Kahlua" [AggregatedRating] nan [ReviewCount] nan [Calories] 92.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 13.3 [FiberContent] 0.0 [SugarContent] 13.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pout tequila over ice in old fashioned cocktail glass. Add Kahlua and gently swirl to mix.
[Name] Laurel's Spicy Sweet and Sour Green Beans [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-05-28T18:59:00Z [Description] After trying several recipes over the years, this is the culmination of my search for the perfect sweet and sour beans. They are sweet and tangy, and you can adjust the spiciness by adding or subtracting red pepper flakes and using a hotter or milder picante sauce. With a nice buttered biscuit to go with, I could make a meal out of this! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/23/0/ew3M2LTQqjZykdWx81ng_Spicy%20Sweet%20and%20Sour%20Green%20Beans.jpg" [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1 1/2", "7", "1", "3", "3", "1/3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["green beans", "bacon", "sweet onion", "brown sugar", "cider vinegar", "Worcestershire sauce", "seasoning salt", "black pepper", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 27.9 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 1.5 [SodiumContent] 46.1 [CarbohydrateContent] 4.2 [FiberContent] 0.8 [SugarContent] 2.8 [ProteinContent] 0.8 [RecipeServings] 25.0 [RecipeYield] 6 [RecipeInstructions] In a large pot of salted water, bring beans to a boil and simmer for 12-15 minutes. Drain. While beans are cooking, fry bacon in a large non-stick pan until crisp. Remove and drain on paper towels. Cool and break into bite-sized pieces. (Alternatively, you can cut the bacon into bite sized pieces and fry them until crisp, remove with slotted spoon and drain on paper towels.]. Add onions to bacon grease in the pan and cook until soft. (If you feel you have too much grease, remove some first and save for another recipe. I like to leave at least 1/4 cup of grease in the pan.]. In a bowl mix remaining ingredients and add to pan, simmering and stirring until the sauce thickens and has a nice thick syrupy consistency. Add beans to the pan and stir to coat the beans with sauce. Add the bacon and stir till combined. Serve.
[Name] Fish in Coconut Milk [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-05-28T18:59:00Z [Description] This is a mild yet flavorful dish! The seasonings enhance but don't overpower the delicate taste of the fish... VIDEO https://www.youtube.com/watch?v=sAdtliyIMbM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9DVvF1qbQxKlrqkyTTZ7_Fish-in-Coconut-Milk-6_Fotor-1024x768.jpg" [RecipeCategory] Free Of... [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/4", "2", "1", "1/2", "1/2", "2", "1/2", "3", "1", "1", "1", "3", "2 1/2", "1/2"] [RecipeIngredientParts] ["red snapper", "dried kaffir lime leaves", "lemon juice", "garlic cloves", "ginger", "sea salt", "black pepper", "yellow onion", "roma tomatoes", "hot paprika", "coconut milk", "cilantro", "cooked white rice", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.4 [FatContent] 31.6 [SaturatedFatContent] 20.2 [CholesterolContent] 84.1 [SodiumContent] 469.2 [CarbohydrateContent] 50.9 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 53.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large shallow dish, add lime juice, kaffir lime leaves, garlic, and ginger. Add fish pieces and turn to coat; season with salt and freshly ground black pepper. Marinate the fish for 10 minutes. In a large skillet over medium heat, add oil. When hot, add onion and red peppers; cook until the vegetables start to soften, about 3 minutes. Add tomatoes and hot paprika; sauté for 3 minutes. Pour in coconut milk and add chopped cilantro; stir well. Place fish pieces including the marinade including ginger, garlic and kaffir lime leaves. Gently move fish pieces around so the sauce mixture covers them. Cover and poach fish for 12 minutes but as soon as it simmers, reduce heat to low and cooking for the remaining time. When time is up, place two pieces of fish over a bed of rice per plate; taste and adjust the sauce. Increase heat to medium-high and bring the sauce to a rapid simmer. Pour in the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Spoon sauce over fish and serve immediately. Serves 4.
[Name] Ham, Leek, and Three-Cheese Quiche [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2020-05-29T20:28:00Z [Description] Make and share this Ham, Leek, and Three-Cheese Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "2", "1/4", "1", "1", "1", "3", "1/8", "1/4", "1 3/4"] [RecipeIngredientParts] ["leek", "butter", "smoked ham", "gruyere cheese", "Fontina cheese", "mozzarella cheese", "eggs", "nutmeg", "pepper", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.1 [FatContent] 44.9 [SaturatedFatContent] 23.8 [CholesterolContent] 200.0 [SodiumContent] 683.4 [CarbohydrateContent] 18.7 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 19.4 [RecipeServings] 8.0 [RecipeYield] 1 quiche [RecipeInstructions] Use a 9-inch pie plate. Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350 degrees. Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes. Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese], then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in creme fraiche until smooth. Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture] and transfer to a baking sheet. Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid], and 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling wll continue to set as it cools]. Quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered] in a 350 degree oven until warmed through, about 15 minutes.
[Name] Lemon Oregano Vinaigrette [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-05-29T20:29:00Z [Description] Make and share this Lemon Oregano Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "1", "1 1/2", "1 1/2", "1/4", "1/4", "3", "2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["garlic clove", "lemon zest", "lemon juice", "distilled white vinegar", "Dijon mustard", "honey", "salt", "pepper", "olive oil", "canola oil", "canola oil", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.9 [FatContent] 22.5 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 167.2 [CarbohydrateContent] 3.2 [FiberContent] 0.3 [SugarContent] 2.4 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 1/2 cup [RecipeInstructions] Blend all ingredients except oregano in a blender until combined well. Transfer to a bowl and stir in oregano, then season with salt and pepper. Keep in tightly sealed container, in refrigerator for a week.
[Name] Roasted Corn, Pepper and Tomato Chowder [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-05-29T20:30:00Z [Description] Make and share this Roasted Corn, Pepper and Tomato Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "2", "4", "3", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["red bell peppers", "corn", "tomatoes", "olive oil", "onions", "chicken broth", "salt", "pepper", "blue cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 8.7 [SaturatedFatContent] 2.2 [CholesterolContent] 4.2 [SodiumContent] 841.7 [CarbohydrateContent] 31.3 [FiberContent] 5.9 [SugarContent] 13.3 [ProteinContent] 10.3 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Prepare grill to medium-high heat. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additional minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes. Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Pres tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.
[Name] Pinto-Bean Mole Chili [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-05-29T20:30:00Z [Description] From Gourmet, 2007. This is excellent. For the chilis, I used 2 dried ancho chilis, put in boiling water for 20 minutes and the meat scraped from inside. Plus 1 small chipotle chili in adobe sauce. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/8", "2", "2", "4", "3", "3/4", "1", "1/8", "1", "1", "1 1/4", "3"] [RecipeIngredientParts] ["dried ancho chiles", "dried chipotle chile", "cumin seed", "dried oregano", "cinnamon", "onions", "olive oil", "garlic cloves", "zucchini", "kale", "orange zest", "sugar", "tomatoes with juice", "water", "pinto beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.5 [FatContent] 9.7 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 140.0 [CarbohydrateContent] 75.6 [FiberContent] 24.6 [SugarContent] 6.5 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds, tear into small pieces. Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt. Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans, about 5 minutes. Season with salt. Chili improves in flavor if made 1 to 2 ahead. Chill, uncovered, until cool, then cover.
[Name] Tex-Mex Potatoes [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2020-05-29T20:30:00Z [Description] This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BUxWpNuRxmygqfYba3HC_Tex-Mex-Potatoes-5_Fotor-1024x768%20(1).jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["20", "2", "1 1/2", "1 1/2", "1 1/2", "3", "1", "1", "1 1/2", "3"] [RecipeIngredientParts] ["baby potatoes", "coarse sea salt", "red onions", "garlic cloves", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.8 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 951.0 [CarbohydrateContent] 95.8 [FiberContent] 15.2 [SugarContent] 9.8 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.", "Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings." ]
[Name] Goya Shrimp Paella [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-06-02T12:48:00Z [Description] Make and share this Goya Shrimp Paella recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "chorizo sausage", "garlic", "yellow rice", "large shrimp", "pimientos", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.4 [FatContent] 13.9 [SaturatedFatContent] 4.2 [CholesterolContent] 129.3 [SodiumContent] 794.9 [CarbohydrateContent] 4.6 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in 10-12 inch paella pan (or large skillet] over medium-hi heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add 1 3/4 cups water to pan; bring to a boil. Stir in contents of yellow rice mix and Alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer 12 minutes. Add shrimp, simmer for 13 more minutes, until rice is tender and water is absorbed. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.
[Name] Laal Maas [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-06-02T12:48:00Z [Description] A classic curry from Rajasthan, India.
[Name] The Best Cosmocello [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-02T12:48:00Z [Description] Slightly sweet with some tartness to it, this wine cocktail is so refreshing! It is another way to enjoy your favorite dry white wine... VIDEO https://www.youtube.com/watch?v=nkRyCOo9wYg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MP61cMkxRmKDJwGd5KIy_cosmocello-2_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cranberry juice", "dry white wine", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 37.9 [FiberContent] 0.2 [SugarContent] 31.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] In a tall glass or a red wine glass, add ice cubes, limoncello and cranberry. Fill it up with white wine and add a slice of lemon. Serve immediately. Note: Substitute 7 Up® for cranberry (this version is called Winecello].
[Name] Sarah's Rice Pilaf [AuthorId] 2000448569 [AuthorName] Pam K. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-06-02T12:48:00Z [Description] This is a delicious twist to traditional rice.  **This recipe is from allrecipes.com.
[Name] Best Banana Nut Muffins [AuthorId] 2002748555 [AuthorName] Maddie888 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-06-02T12:48:00Z [Description] With whole wheat flour and some nuts, “Best Banana Nut Muffins” are the guilt-free solution to the search for a delicious on-the-go breakfast!    Special thanks to @Ikadlec for the original recipe. You can check out their stuff here: https://www.food.com/user/1762  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002748555/Svc2ZaRARIGYelrw7hyv_56AEB72E-EF34-46EC-BDD5-CA2D545B3CAA.jpeg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lactose Free", "Free Of...", "Baking", "< 60 Mins", "Oven", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "4", "7", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "bananas", "whole wheat flour", "baking soda", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.4 [FatContent] 29.6 [SaturatedFatContent] 12.0 [CholesterolContent] 102.7 [SodiumContent] 716.7 [CarbohydrateContent] 76.6 [FiberContent] 7.0 [SugarContent] 43.0 [ProteinContent] 10.9 [RecipeServings] 12.0 [RecipeYield] 24 Muffins [RecipeInstructions] Preheat oven to 350º / 180º. Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Mix until just combined. Do not over mix. Fold in chopped nuts. Pour into greased and floured muffin cups. Bake at 350 for 25 - 30 mins or until golden brown. Wait 1-2 mins before placing muffins on wire cooling rack. Keeps well when refrigerated.
[Name] Memphis Dry Rub [AuthorId] 2001380269 [AuthorName] THOMAS C. [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2020-06-02T12:48:00Z [Description] Make and share this Memphis Dry Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "1/3", "1", "1", "2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["turbinado sugar", "paprika", "chili powder", "kosher salt", "black pepper", "ground cumin", "dry mustard", "cayenne pepper", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 9566.2 [CarbohydrateContent] 15.1 [FiberContent] 7.2 [SugarContent] 1.9 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] 2 Racks [RecipeInstructions] 1. Smoke at 250°F for 2 hours. 2. Wrap in tin foil with brown sugar, Memphis Dry Rub applied front and back along with honey and apple juice. 3. Place back on the grill at 250°F for about 2 hours. 4. Ribs are ready when the meat pulls nicely from the bone. Pork Loin Back Ribs aka Baby Back Ribs are cut above the loin muscle located on the back of the pig. The ribs are shorter and more tender than their spare rib counterparts. People who prefer baby backs also like the thickness of the meat compared to spare ribs. All in all, think of baby backs as short and stocky while spare ribs are long and lean. https://www.youtube.com/watch?v=TXUmQfamyh4.
[Name] Mustard-Glazed Carrots [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT28M [PrepTime] PT12M [TotalTime] PT40M [DatePublished] 2020-06-02T12:49:00Z [Description] Make and share this Mustard-Glazed Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["carrot", "salt", "butter", "yellow mustard", "Dijon mustard", "brown sugar", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.3 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 317.2 [CarbohydrateContent] 16.5 [FiberContent] 2.3 [SugarContent] 12.5 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] 6 Small plates [RecipeInstructions] Slice carrots in half lengthwise; place in a saucepan. cover carrots with water; add salt. cover and simmer over medium-high heat for about 20 minutes. in a separate small saucepan, mix butter, mustard and brown sugar. cook and stir over medium heat for 3 minutes, or until syrupy. drizzle butter mixture over carrots; simmer for 5 minutes. sprinkle with parsley before serving .
[Name] Easiest-Ever Honey Butter Rolls [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2020-06-02T12:49:00Z [Description] From Sally's Baking Addiction - These tried & true honey butter rolls are my favorite dinner rolls to make! They’re unbelievably soft, fluffy, and just melt in your mouth. Do not omit the honey butter glaze as these roll come out of the oven! [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/4", "1/2", "1/4", "1", "1", "1/4", "1/2", "3 1/2", "1/4", "2"] [RecipeIngredientParts] ["granulated sugar", "honey", "egg", "unsalted butter", "salt", "bread flour", "unsalted butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.0 [FatContent] 7.1 [SaturatedFatContent] 4.2 [CholesterolContent] 39.9 [SodiumContent] 86.1 [CarbohydrateContent] 28.6 [FiberContent] 0.9 [SugarContent] 7.5 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 16 rolls [RecipeInstructions] Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C] then turn the oven off and place the bowl inside the warm-ish oven. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour. Preheat oven to 350°F (177°C]. Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C] oven for 10 minutes. Make Ahead & Overnight Instructions: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.
[Name] Strawberry-Lime Lemonade [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-06-02T12:49:00Z [Description] Make and share this Strawberry-Lime Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Citrus", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "10", "2", "7"] [RecipeIngredientParts] ["sugar", "limes", "strawberries", "lemon juice", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 61.8 [FiberContent] 1.9 [SugarContent] 54.8 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Using potato masher, mash sugar, half of lime slices, and half of strawberries in large bowl until fruit is thoroughly crushed and sugar is completely wet, about 1 minute.", "Add water and lemon juice and whisk until sugar is completely dissolved, about 1 minute. Strain mixture through fine-mesh strainer set over large bowl or pitcher, pressing on solids to extract as much juice as possible. Discard solids.", "Add remaining lime slices and remaining strawberries to strained lemonade and chill for at least 1 hour. Serve." ]
[Name] Best-Ever Breakfast Casserole Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-06-02T12:49:00Z [Description] I thought this might be boring based on the ingredients, but it was terrific. I used regular potatoes and left the skins on and diced them, and they cooked up nicely. I also used Canadian Bacon in place of the ham. I'd probably add onions or better yet chives if I made again. Recipe courtesy of www.thewholesomedish.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["24", "16", "8", "12", "1", "1", "1/2", NA] [RecipeIngredientParts] ["frozen hash browns", "sharp cheddar cheese", "eggs", "milk", "salt", "ground black pepper", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.3 [FatContent] 15.5 [SaturatedFatContent] 6.9 [CholesterolContent] 176.7 [SodiumContent] 651.8 [CarbohydrateContent] 13.4 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 15.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9x13 inch baking dish that has been greased. The recipe calls for cooking spray, but I don't use that. I use butter wrappers that I save or just plain butter. In a large bowl, whisk the eggs with the milk, salt, and pepper. Pat everything down with a wooden spoon. Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
[Name] Turnip Pudding [AuthorId] 209280 [AuthorName] David J Rust [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2020-06-02T12:49:00Z [Description] Inspired by the Pathfinder second edition role-playing game module, "The Fall of Plaguestone", this dish is a maguffin in the story. It comes from a small, impoverished community of farmers, known mostly for growing turnips. They don't have much in the way as a source of sugar but there are bees being kept in the old orchard on the edge of town. I came up with this recipe on my own to try and make the "slightly sweet" dish for members of my gaming group. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "12", "3", "3", "1 1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["turnips", "eggs", "sweetened condensed milk", "1% low-fat milk", "honey", "lemon juice", "cinnamon", "thyme", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.1 [FatContent] 4.5 [SaturatedFatContent] 2.4 [CholesterolContent] 67.6 [SodiumContent] 149.4 [CarbohydrateContent] 26.8 [FiberContent] 0.8 [SugarContent] 25.4 [ProteinContent] 5.1 [RecipeServings] 10.0 [RecipeYield] 10 portions [RecipeInstructions] Dice the turnips into 3/4\" cubes and cover with water by about 2 inches in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until soft. This takes about 30-40 minutes. Remove from the heat but keep the turnips covered and in the water for another 20 minutes. Drain the water from the turnips and mash them with a potato masher. In a separate, large bowl, whisk the eggs, condensed milk, and 1% milk until completely incorporated. Add the honey, lemon juice, cinnamon, thyme and salt and stir to combine. Combine the egg mixture and the mashed turnips and blend until smooth. Pour into a greased loaf pan and set in ban marie. Place into a 350 degree oven on the middle rack for 1 hour, turning it halfway through. Remove from the oven, let it cool and set a bit before placing in the refrigerator until thoroughly chilled. Remove and serve with whipping cream, berries, or simply as-is.
[Name] Easiest-Ever Strawberry Jam [AuthorId] 2002749231 [AuthorName] shilpa j. [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-06-02T12:49:00Z [Description] Strawberry jam is very easy to make. All you need is just three ingredients and lots and lots of patience. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002749231/bNYEfUW6TCqYqR9R51s3_IMG_20191231_175241~2.jpg" [RecipeCategory] Birthday [Keywords] ["Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3"] [RecipeIngredientParts] ["strawberry", "sugar", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.7 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1. Cut all the strawberries and put them into a pan. 2. Now squeeze 1/2 lemon on strawberries. 3. Add sugar until all the strawberries are completely covered in sugar. 4. Now mix well and keep it aside for 2hrs. After 2 hrs you will see that sugar is dissolved. 5. Now cook these strawberries on Low flame until it's thick and starts to leave the sides of the pan. Keep stirring for every 5mins.To check whether the jam is ready or not, put a drop of jam on a plate ( keep this plate in the freezer for 10 mins] and see whether the jam flows down or not. If the jam does not flow then it's ready . In order to get more clarity, check out my youtube video. Please subscribe to my youtube channel as well. https://youtu.be/MIcBgk5tGZ0?sub_confirmation=1. Thank you for reading.
[Name] Best-Ever Strawberry Jam [AuthorId] 2002749231 [AuthorName] shilpa j. [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-06-02T12:49:00Z [Description] Hi, Today's recipe is strawberry jam. It's very easy to prepare strawberry jam, you need just three ingredients, but you need to have a lot of patience until till the jam is done [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002749231/44KGSzfHTSwkktkSWtBd_IMG_20191231_175241~2.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Kid Friendly", "Birthday", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "3"] [RecipeIngredientParts] ["strawberry", "sugar", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.7 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1.Cut all the strawberries and put them into a pan. 2. Now squeeze 1/2 lemon on strawberries. 3. Add sugar until all the strawberries are completely covered in sugar. 4. Now mix well and keep it aside for 2hrs. After 2 hrs you will see that sugar is dissolved. 5. Now cook these strawberries on Low flame until it's thick and starts to leave the sides of the pan. Keep stirring for every 5mins.To check whether the jam is ready or not, put a drop of jam on a plate ( keep this plate in the freezer for 10 mins] and see whether the jam flows down or not. If the jam does not flow then it's ready . In order to get more clarity, check out my youtube video. Please subscribe to my youtube channel as well. https://youtu.be/MIcBgk5tGZ0?sub_confirmation=1. Thank you for reading.
[Name] Versatile Mexican Rice [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-06-04T22:07:00Z [Description] Filled with flavorful ingredients, this is an excellent side dish for different entrées. It's easy to make, delicious and versatile. VIDEO https://www.youtube.com/watch?v=PSVl5ibyr6c [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/dbWA3fQ7SgSGl8M8DmBm_Mexican-Rice-4_Fotor-RED-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "3", "2", "1", "1", "1", "1", "1/2", "1", "1/2", "1/4", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["canola oil", "onion", "garlic cloves", "long grain rice", "tomato sauce", "green chilies", "granulated sugar", "ground cumin", "hot paprika", "ground turmeric", "sea salt", "low sodium chicken broth", "roma tomatoes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.0 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 536.4 [CarbohydrateContent] 62.4 [FiberContent] 3.3 [SugarContent] 7.9 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.", "Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving." ]
[Name] Smoky Porky Burgers [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-06-04T22:08:00Z [Description] Packed with yummy ingredients starring... bacon, these burgers are a delicious choice for your next barbecue! VIDEO https://www.youtube.com/watch?v=Ht8eW5euavY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7M4haExRQzO3QY6RF3sg_Porky-Burger-1_Fotor-1024x768.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1 1/2", "1", "1/2", "1 1/2", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["lean ground beef", "ground pork", "onion", "basil", "black pepper", "pineapple", "bacon", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 811.8 [FatContent] 54.8 [SaturatedFatContent] 22.1 [CholesterolContent] 227.2 [SodiumContent] 384.4 [CarbohydrateContent] 12.8 [FiberContent] 1.1 [SugarContent] 3.9 [ProteinContent] 62.9 [RecipeServings] nan [RecipeYield] 3-4 burgers [RecipeInstructions] ["In a large mixing bowl, combine meat, panko, onion, basil, smoked paprika and black pepper. Mix with hands until well blended. Form patties and stuff burgers with pineapple, bacon and BBQ sauce, spreading evenly. Place the top patty and seal the edges. Place burgers in a pie plate, cover with cling film and transfer to the fridge for 1 hour.", "Grill burgers at 500ºF preheated BBQ for 7 to 7 ½ minutes per side. If wanted, 3 minutes before the end of cooking, place 2 slices of Jarlsberg cheese per burger." ]
[Name] Refreshing Smoothie [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-06-04T22:08:00Z [Description] It is a known fact that bananas are a complete food, because they contain the entire range of vitamins, minerals and other nutrients the body requires. Yogurt is a pro-biotic- meaning it is healthy because it also contains good bacteria which is essential for digestion as well as other nutrients. Refreshing in summer [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["yogurt", "banana", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 4.2 [SaturatedFatContent] 2.6 [CholesterolContent] 15.9 [SodiumContent] 57.1 [CarbohydrateContent] 22.0 [FiberContent] 1.5 [SugarContent] 15.8 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Whisk the yogurt lightly. Mash the banana to a smooth paste. Fold banana and honey into the yogurt and lightly whisk. Serve chilled.
[Name] Multi-V Smoothie Copycat [AuthorId] 332701 [AuthorName] eavey [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-06-04T22:08:00Z [Description] Make and share this Multi-V Smoothie Copycat recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["fresh spinach", "fresh kale", "pineapple chunk", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.6 [FatContent] 15.5 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 69.1 [CarbohydrateContent] 55.5 [FiberContent] 10.7 [SugarContent] 36.8 [ProteinContent] 6.1 [RecipeServings] 1.0 [RecipeYield] 20 oz [RecipeInstructions] Blend in blender or Nutribullet. Smile! :o].
[Name] Smooth Strawberry Ice Cream [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2020-06-04T22:08:00Z [Description] Deliciously smooth and creamy, this cold treat is so refreshing on a hot summer day! It's a great, flavorful ice cream you can now make at home. VIDEO https://www.youtube.com/watch?v=GbA0upU6Z6M [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/pefG2PBIQY6cEslIwSOd_Strawberry-Ice-Cream_Fotor-1024x768.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Summer", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "granulated sugar", "sweetened condensed milk", "pure vanilla extract", "fleur de sel", "heavy cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1584.5 [FatContent] 106.0 [SaturatedFatContent] 65.7 [CholesterolContent] 393.5 [SodiumContent] 403.9 [CarbohydrateContent] 144.7 [FiberContent] 4.3 [SugarContent] 132.2 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] 2 liters [RecipeInstructions] ["Place prepared strawberries in a bowl and add granulated sugar; stir to combine and let sit for 15 minutes.", "Preheat oven to 350ºF while strawberries are macerating.", "Using a slotted spoon, place strawberries on a baking sheet lined with parchment paper; keep juice for later. Transfer to the preheated oven and reduce heat to 250ºF roast for 50 minutes.", "About 20 minutes later, turn pan around and roast for another 30 minutes. When time is up, remove from the heat and toss; return to the oven for 15 minutes and increase the heat to 350ºF for the remaining time.", "Remove from the heat and transfer the strawberries and their juice to the bowl of a food processor including the one earlier with the sugar; process until smooth, about 15 seconds. Transfer to a large bowl and add sweetened condensed milk, vanilla extract and fleur de sel; whisk until well blended and set aside.", "In the chilled bowl of a stand mixer, add cold heavy cream and powdered sugar. Using the whisk attachment (chilled as well], process until stiff peaks form.", "Scoop half the whipped cream into strawberry mixture and fold in gently. Add the strawberry mixture to the remaining whipped cream and fold in until well mixed and fairly smooth. Pour mixture into a 9 x 5 x 3 inch chilled metal loaf pan, cover with plastic then wrap with foil; transfer to the freezer until hard, about 6 to 8 hours." ]
[Name] Almond-Stuffed Chicken [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-06-05T18:47:00Z [Description] Make and share this Almond-Stuffed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "4", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["cheese spread", "parsley", "chicken breast halves", "salt", "pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.0 [FatContent] 12.7 [SaturatedFatContent] 3.2 [CholesterolContent] 50.2 [SodiumContent] 379.8 [CarbohydrateContent] 2.1 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] ["Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons fresh parsely in a small bowl. Add other fresh snipped herbs if desired. Set aside.", "Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.", "Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side to pan; cook 10-15 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley." ]
[Name] Southwester Corn and Potato Soup [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-06-05T18:47:00Z [Description] Make and share this Southwester Corn and Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/4", "1 1/2", "3 1/4", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "salt", "black pepper", "yukon gold potatoes", "reduced-sodium chicken broth", "water", "frozen corn", "lime juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.2 [FatContent] 8.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 241.3 [CarbohydrateContent] 36.8 [FiberContent] 3.6 [SugarContent] 2.2 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Additions: 1/2-in cubes avocado, cilantro, tortilla chips, lime wedges. Heat oil in a 5 to 6 quart heavy pot over moderate heat until hot but not smoking, then cook onion,jalapeno, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes. Meanwhile, peel potatoes and cut into 1-inch pieces. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes. Stir in lime juice, cilantro, and salt to taste.
[Name] Triple Chili Wing Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2020-06-05T18:49:00Z [Description] Surprisingly not too spicy, this tasty sauce has a great balance of flavor and can be used on wings as well as with other proteins. VIDEO https://www.youtube.com/watch?v=e3LcdZBNm-U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/9gsRSaU8RfSKJMLjMArc_Triple-Chili-Wing-Sauce-1_Fotor_001-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1", "2", "1", "1/8"] [RecipeIngredientParts] ["chili sauce", "garlic clove", "brown sugar", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.4 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1903.5 [CarbohydrateContent] 161.7 [FiberContent] 11.6 [SugarContent] 128.1 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a saucepan over medium heat, combine all the ingredients. Whisk until well mixed and cook sauce down until it reaches a syrupy consistency, about 30 to 45 minutes. Pour ½ the sauce over cooked wings and proceed with the recipe.
[Name] Super Simple Strawberry Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-09T14:02:00Z [Description] Looking for a summer salad? Here's a delicious one for you! This salad is packed with superfoods! VIDEO https://www.youtube.com/watch?v=qN0Sq--5t94 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/UeHuqkm0QUufOKcXuH6d_Strawberry-Salad-4-1024x765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/UeHuqkm0QUufOKcXuH6d_Strawberry-Salad-4-1024x765.jpg"] [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "1", "1/4", "1", "1/4", "1/4", "1", "1/2", "1/4", "1", "3", "2"] [RecipeIngredientParts] ["sesame seeds", "white vinegar", "champagne vinegar", "extra virgin olive oil", "granulated sugar", "poppy seed", "mild paprika", "Worcestershire sauce", "red onion", "black pepper", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 804.1 [FatContent] 81.2 [SaturatedFatContent] 11.0 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 20.0 [FiberContent] 2.9 [SugarContent] 15.4 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.", "In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.", "In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings." ]
[Name] Easy Blue Cheese Cole Slaw [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2020-06-09T14:02:00Z [Description] Had this recipe for awhile. I believe it to be an Ina Garten. I'm not a huge fan of raw cabbage or cole slaw, but the addition of blue cheese to this recipe is delicious! [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "4", "2", "1/4", "2", "2", "1", "1/2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["green cabbage", "red cabbage", "carrots", "mayonnaise", "Dijon mustard", "apple cider vinegar", "kosher salt", "black pepper", "blue cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 8.0 [SaturatedFatContent] 4.8 [CholesterolContent] 19.0 [SodiumContent] 676.2 [CarbohydrateContent] 10.5 [FiberContent] 3.5 [SugarContent] 4.8 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut the cabbages in half and then in quarters and cut out the cores.", "Using a food processor or box grater, shred the cabbage.", "Shred or thinly slice the carrots.", "Transfer cabbage and carrots to a large mixing bowl.", "In a medium bowl, whisk together the mayo, both mustards, vinegar, celery salt, salt and pepper.", "Pour enough of the dressing over the grated vegetables to moisten well and toss.", "Add crumbled blue cheese and parsley and mix together.", "Cover slaw and chill several hours in the fridge before serving." ]
[Name] Festive Stuffed Mushrooms [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2020-06-09T14:02:00Z [Description] Of all the stuffed mushroom recipes I have ever tried, this is by far my favorite. It's a great appetizers for a holiday party or potluck. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["mushrooms", "bulk pork sausage", "dried cranberries", "cherries", "cream cheese", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.1 [FatContent] 4.2 [SaturatedFatContent] 2.0 [CholesterolContent] 15.4 [SodiumContent] 30.9 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 30 appetizers [RecipeInstructions] Preheat oven to 425 degrees. In a skillet, brown the sausage. Drain the fat once sausage is crisp. In a medium mixing bowl, stir together the sausage, cream cheese, dried cranberries and green onions. Place a heaping spoonful of the mix into each mushroom cap and arrange on a baking sheet. Bake at 425° for 6 to 8 minutes.
[Name] Traditional Shrikhand [AuthorId] 365603 [AuthorName] Sandeep [CookTime] PT30M [PrepTime] PT12H [TotalTime] PT12H30M [DatePublished] 2020-06-09T14:03:00Z [Description] It's a dessert that has its origin in the Western parts of India and is made of yogurt and served chilled. It is quite close to Greek Yogurt but with its own distinct flavor and texture. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/47/nZSDTO2xTM2gvowKcmJv_DSC_5397_Fotor.jpg" [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["32", "1", "1", "5", "10", "2"] [RecipeIngredientParts] ["yogurt", "granulated sugar", "cardamom powder", "saffron strands"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.9 [FatContent] 9.6 [SaturatedFatContent] 5.1 [CholesterolContent] 29.7 [SodiumContent] 133.2 [CarbohydrateContent] 62.0 [FiberContent] 0.5 [SugarContent] 60.7 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Hang the yogurt overnight in a muslin cloth. Take the yogurt in a large mixing bowl. Add sugar and whisk with a wire whisker. Add the sugar gradually and not all at once. Keep adding the sugar and whisk regularly until the sugar disolves and the mixture is sweet as per your taste. Add cardamom powder and whisk. Add the cardamom powder gradually until it reaches your desired level of flavor. Add the food color and whisk to get an even color. Fold in the saffron and the nuts. Pour the mixture in a tight-lid container or a serving bowl with a lid or in individual dessert cups with lids. Shrikhand is ready but not yet ready to serve. Chill the Shrikhand in the fridge for a couple of hours. Sprinkle saffron and the crushed (powdered] nuts before serving. You can complete this step earlier if using individual serve cups. Please note that the measurements are approximation and can be adjusted to suit individual taste.

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