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[Name] Pistachio-Chocolate-Cherry Pudding Pops [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2020-06-09T14:03:00Z [Description] These are super easy summer treats that even your kiddos could make! To add a more creative twist, try using different flavours of pudding mixes and add in some extra ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/48/DZvXx6JZTzeGfPsDIoo7_IMG-8662.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Summer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["instant pistachio pudding mix", "milk", "sweet cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.0 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 8.5 [SodiumContent] 29.9 [CarbohydrateContent] 2.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] 8 Popsicles [RecipeInstructions] Follow the directions on the box of your instant pudding mix. (Usually it's to add about 2 cups of milk and whisk until smooth and thickened]. Mix in any optional ingredients. Scoop the prepared pudding mix into popsicle molds. One prepared box of pudding mix makes around 8 pudding pops, depending on the size. If you don't have a popsicle mould, you can use paper cups with wooden popsicle sticks. Place the filled moulds into the freezer and freeze until solid (around 4+ hours].
[Name] Best Copycat Orange Julius [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2020-06-09T14:03:00Z [Description] Yum! &nbsp;I love Orange Julius! &nbsp;Can&rsquo;t always make it there - so now I can make it at home! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/49/LfiCPXT5QCK7XXY9z9Je_A164601E-9361-4213-B2BE-2DE4DD2136B6.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "12"] [RecipeIngredientParts] ["water", "milk", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.8 [FatContent] 4.7 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 66.9 [CarbohydrateContent] 59.0 [FiberContent] 0.8 [SugarContent] 52.4 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] 4 Cups [RecipeInstructions] Put all ingredients in blender and blend until smooth. Pour into a cup. Enjoy!
[Name] Copycat Chick Fil A Frozen Lemonade [AuthorId] 874111 [AuthorName] Jennibear [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2020-06-09T14:03:00Z [Description] Make and share this Copycat Chick Fil A Frozen Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 372.0 [FatContent] 14.6 [SaturatedFatContent] 9.0 [CholesterolContent] 58.1 [SodiumContent] 115.5 [CarbohydrateContent] 56.9 [FiberContent] 0.9 [SugarContent] 52.7 [ProteinContent] 4.8 [RecipeServings] 1.0 [RecipeYield] 1 Beverage [RecipeInstructions] Blend equal parts of lemonade and vanilla ice cream in a blender. It’s that easy!
[Name] Cheddar Omlette [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-06-09T14:03:00Z [Description] Make and share this Cheddar Omlette recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "5", "1", "1"] [RecipeIngredientParts] ["eggs", "cheddar cheese", "onion", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.3 [FatContent] 44.1 [SaturatedFatContent] 26.0 [CholesterolContent] 379.1 [SodiumContent] 802.4 [CarbohydrateContent] 4.9 [FiberContent] 0.5 [SugarContent] 2.2 [ProteinContent] 37.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] in a bowl beat 7 egg yolks and whites and shredded chedder cheese. melt butter i omlett pan. put mixture in pan stir to avoid burning. as omlette forms flip over to cook other side. serve.
[Name] Bread Machine Sunflower Oatmeal Bread [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-06-09T14:03:00Z [Description] Make and share this Bread Machine Sunflower Oatmeal Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/52/nvX2Di6iSPuYx8KytcMJ_IMG_0777.JPG" [RecipeCategory] Breads [Keywords] ["Healthy", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1 1/2", "1/2", "3", "2", "2 1/4", "1/2"] [RecipeIngredientParts] ["water", "water", "honey", "butter", "salt", "quick-cooking oats", "bread flour", "active dry yeast", "sunflower seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.0 [FatContent] 5.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.3 [SodiumContent] 316.9 [CarbohydrateContent] 34.1 [FiberContent] 1.9 [SugarContent] 6.7 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color (I used Medium]. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed].
[Name] Grape Turkey Chili [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-06-09T14:03:00Z [Description] Make and share this Grape Turkey Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1", "1 1/2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["canola oil", "onion", "garlic cloves", "tomato sauce", "mild chili powder", "oregano", "ground cumin", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.1 [FatContent] 8.1 [SaturatedFatContent] 1.0 [CholesterolContent] 70.4 [SodiumContent] 876.5 [CarbohydrateContent] 23.4 [FiberContent] 7.3 [SugarContent] 13.8 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] In a large pot, cook the onion in the oil over medium heat until softened, about 8 minutes. Add the turkey and cook, stirring often to break up the lumps, until lightly browned. Stir in the tomato sauce, grape juice, chili powder, oregano, cumin, salt, and pepper. Bring to a simmer. Cook 20 minutes or until thickened. Serve with chopped red onion, cilantro, sour cream.
[Name] Classic Asparagus Gratin [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-09T14:03:00Z [Description] Make and share this Classic Asparagus Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "4", "1/4", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["asparagus", "olive oil", "unsalted butter", "shallot", "pine nuts", "ground black pepper", "parmigiano-reggiano cheese", "salt", "mascarpone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.0 [FatContent] 16.7 [SaturatedFatContent] 5.8 [CholesterolContent] 19.8 [SodiumContent] 527.2 [CarbohydrateContent] 16.2 [FiberContent] 3.7 [SugarContent] 3.0 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] 1 dish [RecipeInstructions] Butter a 2 to 2 1/2 quart shallow ceramic flameproof baking dish. Cook asparagus in a 5 to 6 quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a colander then transfer to baking dish and keep warm, tightly covered with foil. Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring,until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cu Parmesan, and 1/4 teaspoon salt, tossing to combine. Preheat broiler. Toss warm asparagus with mascarpone, remaining 1/2 cup Parmesan, and remaining 1/4 teaspoon salt combined well. Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.
[Name] Chicken Fajita Pizza (No-Oven) [AuthorId] 2002754122 [AuthorName] cookbright5 [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2020-06-09T14:03:00Z [Description] Enjoy homemade Chicken Fajita Thin Crust Pizza. Enjoy the good times with your family and friends. watch full video
[Name] Flag Focaccia [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2020-06-11T18:13:00Z [Description] You've heard of and seen floral focaccia bread art everywhere, but have you seen it like this before? This 4th of July, get festive with a patriotic Flag Focaccia! It's fun to make and a real show-stopper! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/4eE77r8JR4q1dFvPWBd8_0S9A2780.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/q6Jurew7QR6o25sHOzf8_0S9A2763.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/DWSIRkAARgaHUVqNYcRy_0S9A2749.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/kkfFj512QouNUNU7xC80_0S9A2745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/JpzmOrA6Q6KMCxQAXlX2_0S9A2747.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/mNfUXgHWTQeGOrKf7O8S_0S9A2752.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/bnFm5c9MRWiRcErpJLa0_0S9A2756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/QBFf0BgUQgGFYqwXJxfm_0S9A2682.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/bt8vI6OQ1mA0ypGemfZQ_0S9A2713.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/CytQgqAoS7qtA7YRrJuy_0S9A2716.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/rmb8fVWRBKHy1vcU5NPQ_0S9A2741.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/grPld8LeQPOs3T4rJsas_0S9A2743.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/0zJxOqpZTxqYwtQqHm2D_0S9A2674.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/TY7WAtNTVOcmgIgFQ4wy_0S9A2677.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/R2FkEdGKTbCzywt9LbCs_0S9A2663.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/LD1o4jEQkIuHnvPiSiTQ_0S9A2667.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/56/74a5nrTS3yLgdOMzZ42m_0S9A2670.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Baking", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", "5 - 5 1/2", "1", "3/4", "3 -4", "1", "1/4", "8"] [RecipeIngredientParts] ["warm water", "active dry yeast", "sugar", "all-purpose flour", "kosher salt", "olive oil", "purple potatoes", "red bell pepper", "sun-dried tomato", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.8 [FatContent] 6.9 [SaturatedFatContent] 1.9 [CholesterolContent] 6.7 [SodiumContent] 312.1 [CarbohydrateContent] 16.3 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 3.3 [RecipeServings] 32.0 [RecipeYield] 1 sheet pan [RecipeInstructions] ["In a measuring glass or bowl, combine the warm water, yeast and sugar. Allow to rest for about 10 minutes, until foamy and frothy.", "In the bowl of a stand mixer, fitted with the dough hook, combine 5 cups flour, salt, ½ cup oil and the water/yeast mixture. Mix on low until it begins to come together. Increase the speed and knead until the dough pulls away from the sides of the bowl, about 5 to 7 minutes. Add enough of the remaining ½ cup flour as needed to create a smooth dough yet is still slightly sticky to the touch.", "Transfer to a floured work surface and knead a few times. Shape it into a ball and place in an oiled bowl, turning over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel and let rest until doubled in size, about 1 hour.", "Drizzle the remaining ¼ cup olive oil onto the bottom of a half sized baking sheet (18 in × 13 in]. Transfer the risen dough onto the oiled baking sheet and stretch it out to cover the bottom of the pan completely. Use your fingers to make indentations throughout the dough. Cover loosely with plastic wrap and a damp kitchen towel and let rest until doubled in size, about 1 hour.", "Preheat oven to 425°F.", "Uncover the risen dough and then lay out the thinly sliced potatoes in an overlapping square at the top left corner of the pan. This will be the blue section of the flag. Use the sliced red bell peppers and sun-dried tomatoes to create the stripes.", "Bake until the top is golden brown, about 25 to 30 minutes. Remove from the oven and immediately sprinkle some feta over the potatoes, to create the stars. And then create the white stripes by sprinkling the empty spaces with feta as well. Allow to cool before slicing and serving." ]
[Name] Homemade Cat Treats [AuthorId] 2002734791 [AuthorName] CheeseKitty3 [CookTime] PT2M [PrepTime] PT3M [TotalTime] PT5M [DatePublished] 2020-06-11T19:46:00Z [Description] I found this in a book about cats and cool things you can do to &ldquo;pamper&rdquo; them, and I found this recipe. Please understand that if your cat doesn&rsquo;t really like it, it might be because some cats aren&rsquo;t that crazy for catnip as others. Cats are actually born with a gene that reacts to it. So, if your cat doesn&rsquo;t have that gene, that might be the reason why your cat wouldn&rsquo;t like it. I gave this to my cats and they preferred it in their bowl, and they liked it. Thanks for reading the description! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["warm water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 4-7 Mini Cups [RecipeInstructions] Place the catnip in the empty water bottle. Pour the warm water in the water bottle. Close the water bottle with the lid very tightly. Shake the water bottle with the catnip and water until the “tea” turns into a greenish color. Give it to your cat!
[Name] Sarah&rsquo;s Rice Pilaf [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-06-11T19:46:00Z [Description] Make and share this Sarah&rsquo;s Rice Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["butter", "orzo pasta", "garlic cloves", "white rice", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.1 [FatContent] 6.9 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 427.9 [CarbohydrateContent] 37.4 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] 3 Cups [RecipeInstructions] ["Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.", "MY NOTES: **I prefer to make this in a rice cooker to ensure it cooks perfect. I also double the recipe. Followed the directions for Step 1 as written except added diced carrots and used shallots in lieu of onions. Might even consider adding slivered or sliced almonds to the sauté. Transferred mixture to rice cooker. Added the **liquid and seasoning. Cooked on white rice selection. **Remember, 1-1/4 cups liquid (chicken or vegetable broth] per 1 cup each rice/orzo when cooking in a rice cooker." ]
[Name] Creamy Lemon Pasta With Shrimp [AuthorId] 382418 [AuthorName] vs421021 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-06-11T19:47:00Z [Description] Make and share this Creamy Lemon Pasta With Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "12", NA, NA, "1", "1", NA] [RecipeIngredientParts] ["heavy cream", "spaghetti", "pasta", "salt", "pepper", "jumbo shrimp", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 844.2 [FatContent] 37.1 [SaturatedFatContent] 19.4 [CholesterolContent] 299.4 [SodiumContent] 893.5 [CarbohydrateContent] 88.7 [FiberContent] 3.6 [SugarContent] 3.1 [ProteinContent] 37.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil 4 cups of salted water. While water is boiling, in a large skillet, heat oil. Add shrimp (as many as will fit in pan in a single layer] and cook on both sides until shrimp are pink and cooked through. Remove to a small plate and continue to cook additional shrimp until all are cooked. Add pasta to boiling water and cook for 8-12 minutes or until done. During last few minutes of pasta cooking, add heavy cream, lemon zest, salt & pepper to small saucepan and heat over medium heat until it just begins to boil. (around 2 minutes]. Drain pasta and return to pan. Add sauce and reserved lemon juice and toss/stir continually over medium heat for around 2 minutes until pasta has absorbed sauce. Add cooked shrimp and stir to combine. Add salt/pepper to taste. Top with parsley & serve.
[Name] Grape Apple Cider Lemon Grass Punch [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2020-06-11T19:47:00Z [Description] Make and share this Grape Apple Cider Lemon Grass Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Asian", "European", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2"] [RecipeIngredientParts] "apple cider" [AggregatedRating] nan [ReviewCount] nan [Calories] 49.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 12.1 [FiberContent] 0.2 [SugarContent] 11.5 [ProteinContent] 0.3 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Blend in large punch bowl. add blocks of ice. serve chilled.
[Name] Berry Fusion Smoothie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-11T19:47:00Z [Description] Super healthy and delicious plus packed with anti-oxidants, this is the perfect choice to start your day off right! VIDEO https://www.youtube.com/watch?v=XU4vbD2WitM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/tNz5MYTSTsKyQDru0asV_Berry-Fusion-1024x768.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["blueberries", "blackberry", "raspberries", "cranberries", "low-fat vanilla yogurt", "low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.7 [FatContent] 1.9 [SaturatedFatContent] 0.9 [CholesterolContent] 6.1 [SodiumContent] 68.8 [CarbohydrateContent] 27.0 [FiberContent] 5.9 [SugarContent] 19.4 [ProteinContent] 6.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients together and blend until smooth. Add more milk to thin it up if needed. It makes 2 servings.
[Name] Mixed BBQ Bean Dish [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-06-11T19:48:00Z [Description] So yummy... I wish there was a better way to filter recipes here... maybe this is already here. The original food.com tried very hard not to have duplicates, but those days are gone. This is a keeper. I would like to cut the sauce in half next time to lower the sugar guilt. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["green beans", "kidney beans", "great northern beans", "ketchup", "white sugar", "brown sugar", "salt", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.4 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 4.2 [SodiumContent] 599.5 [CarbohydrateContent] 68.8 [FiberContent] 10.6 [SugarContent] 38.7 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix everything together in a glass casserole dish. Bake 40 minutes at 400 degrees (F].
[Name] Hot Dog Buns [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-06-11T19:49:00Z [Description] Soft and delicious with a hint of sweetness, these buns are simply amazing! They taste better than the ones from the store... VIDEO https://www.youtube.com/watch?v=3TaUUZL5EJM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/JvTLlkTW3edZOfXgHeAc_Hot-Dog-Buns-5_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["Summer", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "3", "1 1/2", "1 1/2", "1", "1", "6", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "granulated sugar", "unbleached all-purpose flour", "bread flour", "sea salt", "egg", "butter", "honey", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.4 [FatContent] 10.3 [SaturatedFatContent] 5.8 [CholesterolContent] 46.1 [SodiumContent] 378.1 [CarbohydrateContent] 43.1 [FiberContent] 1.5 [SugarContent] 7.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 8 large buns [RecipeInstructions] In the bowl of a stand mixer, combine yeast, water and granulated sugar; stir and let it sit for 15 minutes or until foamy. Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with ¼ cup melted butter and honey; set aside. After the yeast is alive and foamy, pour in the egg mixture and most of the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tablespoons of flour mixture until the dough releases from the sides of the bowl. To know when it’s done, the texture should be soft and slightly sticky but not enough to stick to your fingers and when pressing down on it, the dough bounces back. Transfer dough to a lightly floured work surface and form a ball by pulling the dough under. Place in a large bowl lightly oiled and roll the dough around to coat it. Cover with a clean light dish towel and transfer the bowl to a draft-free area such as inside the oven (with temperature off] and let it rise for 2 hours or until it doubles in size. Punch dough and transfer back to the floured work surface. Sprinkle on a little flour and roll it while pressing down to remove any air bubbles. Stretch it to a rectangular shape of 16-inches long by 5-inches wide. Using a bench scrapper, cut it in half then each half in half and finally in half again. This recipe makes 8 large hot dog buns but if you prefer, it can always be cut into smaller pieces to make 12 buns. Take one and flip the top side down. Tuck the ends in and pull the sides to the middle, pinching them together. Flip it again and gently finalize the shape. Place them onto a baking sheet lined with silicone mat or parchment paper, leaving a small gap in between each bun. Brush them with the remaining 2 tablespoons butter making sure to brush in between so to be able to pull them apart after baked. Cover them with a clean dish towel and place it back to the oven (temperature off] for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won’t rise. When time is up, remove them from the oven and preheat it to 375ºF. Bake for 18 to 20 minutes or until golden brown. Remove from the heat and let buns cool off completely before separating them. Transfer them on a wire rack to dry out the bottoms then slice and serve.
[Name] Fruity Raita [AuthorId] 365603 [AuthorName] Sandeep [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-06-15T20:35:00Z [Description] This is an accompaniment that is made with yogurt. There are various versions of a Raita, this one is unique as it is very cool and offers a medley of flavors [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["32", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["yogurt", "green chilies", "grapes", "cucumbers", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.0 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 11.9 [SodiumContent] 276.9 [CarbohydrateContent] 11.4 [FiberContent] 0.6 [SugarContent] 9.2 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Wash and clean the grapes and chop them into 2 or 4 pieces. Peal the cucumber and cut them into 3 to 4 medium size pieces NOT length-wise. Clean the green chillies and finely chop or mince them and set aside. In a large wide bowl whisk the yogurt until smooth. Do not add any water. Using a grater, grate the cucumber - just the flesh and not the seeds - into the yogurt. Try to grate it as fine as possible. Add the chopped/minced green chillies to the yogurt mixture. Add the 3/4th of the chopped grapes to the yogurt mixture. Crush rather bruise the remaining grapes and add them along with the juice to the mixture. Mix it well. Do not use a wire whisk at this stage as the whisk will trap the grated cucumber! Chill it in the refrigerator for a few hours. Add salt and mix just before serving!
[Name] King Ranch Bubble Up [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-06-15T20:36:00Z [Description] Make and share this King Ranch Bubble Up 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/54/04/65/HyGBFk5Tuuxip4c9loVw_IMG_0779.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1/2", "1/2", "8", "1"] [RecipeIngredientParts] ["Rotel Tomatoes", "garlic powder", "onion powder", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.0 [FatContent] 18.1 [SaturatedFatContent] 7.3 [CholesterolContent] 58.6 [SodiumContent] 1108.5 [CarbohydrateContent] 26.0 [FiberContent] 0.7 [SugarContent] 3.4 [ProteinContent] 19.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spray a 13 x 9 inch pan with cooking spray; side aside. In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, tomatoes, garlic powder and onion powder. Microwave on high at one minute intervals, until smooth. Stir in chopped chicken. Cut biscuits into quarters. Stir into chicken and cheese mixture. Pour mixture into prepared 13 x 9 inch pan. Bake for 30-35 minutes.
[Name] Calico Bean Soup [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2020-06-15T20:36:00Z [Description] Make and share this Calico Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/66/ncm4HWqSdRAz1Z7FdK8A_IMG_0784.JPG" [RecipeCategory] Beans [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "4", "4", "4", NA, NA] [RecipeIngredientParts] ["diced tomatoes", "garlic cloves", "chicken broth", "vegetable broth", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 380.4 [CarbohydrateContent] 4.6 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add beans to a large stockpot and cover completely with water. Let soak overnight or 8 hours; drain beans. Use a 6 quart slow cooker. Add the beans to the insert. Add the diced onion, tomatoes and garlic. Stir in the seasoning packet, the broth, and water. Cover and cook on LOW for 7-10 hours, or until the beans have begun to burst and are bite-tender. If you'd like to naturally thicken the broth, pulse a few times with a handheld immersion blender, or blend 1 cup of the beans in a traditional blender and then stir back in the pot. Taste and adjust seasoning with salt and pepper.
[Name] Simple Milk Steamed Bread (Chinese Style) [AuthorId] 2002746374 [AuthorName] sammi [CookTime] PT18M [PrepTime] PT1H42M [TotalTime] PT2H [DatePublished] 2020-06-15T20:39:00Z [Description] The ingredients are simple. From the beginning of battering, the buns can be baked within an hour and a half. The freshly steamed fresh buns are soft and soft. The steamed buns are made a little more frozen at a time. Just steaming at breakfast is delicious and convenient. It is very suitable for learning. This article has detailed steps. Hurry up and prepare the ingredients-- [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002746374/tlWKsaWbShGwx7JiLB2q_1472216352-675120767_l.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["300", "160", "35", "3"] [RecipeIngredientParts] ["all-purpose flour", "milk", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.9 [FatContent] 2.2 [SaturatedFatContent] 1.0 [CholesterolContent] 5.5 [SodiumContent] 21.0 [CarbohydrateContent] 59.5 [FiberContent] 2.2 [SugarContent] 0.3 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir in all-purpose flour, sugar and instant yeast. Warm the milk first(Just warm, don't be cold], pour the milk into the flour in batches and mix well. After kneading it into a smooth, round, non-stick hand, place the container and cover with plastic wrap for about 20 minutes to increase the time. (When the weather is cold, 40 minutes to 60 minutes is recommended]. After the dough is taken out and flattened, use a club to flatten it (squeeze out the air], fold it into three folds (spray the flour lightly], flatten it again and squeeze out the air. After finishing the dough, apply clean water on top of the dough (to make the dough stick], then slowly roll the dough into a cylindrical shape (be careful not to let the air in, it needs to be tight], and finally cut into the required number of portions. Place the sliced raw buns in a container and ferment them. The time depends on how the raw buns are fermented. When the raw buns become lighter in weight, they can be steamed (about 40 minutes on hot days; 30 minutes on cold days may be added; Depends on the actual fermentation of raw steamed buns]. After preheating the electric pot, put the raw buns and cook for about 12-15 minutes (you can cover a cloth to prevent water vapor dripping over the buns]. After steaming, let it stand for about 3-5 minutes, not too fast Open the lid to prevent the steamed buns from wrinkling and wrinkling immediately after contact with cold air.
[Name] Simple No Bake Oatmeal Balls [AuthorId] 2002746374 [AuthorName] sammi [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-06-15T20:39:00Z [Description] Make and share this Simple No Bake Oatmeal Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/3", "1/3"] [RecipeIngredientParts] ["oatmeal", "peanut butter", "honey", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.9 [FatContent] 27.2 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 228.9 [CarbohydrateContent] 67.6 [FiberContent] 6.4 [SugarContent] 41.4 [ProteinContent] 15.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Steps. 1] Measure out your ingredients. 2]Mix the peanut butter and honey till smooth. 3]Add in the raisins, oatmeal, coconut. 4]. Mix together till all is mixed Use a tablespoon, spoon the mixture and with wet hands form into balls. 5]Keep in the fridge for a quick breakfast or snack on the go. 6]Makes 20 balls.
[Name] BBQ Ham Sandwiches [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-06-15T20:40:00Z [Description] Make and share this BBQ Ham Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "1/4", "3", "2", "1", "1", "1 1/2", "6"] [RecipeIngredientParts] ["ketchup", "brown sugar", "lemon juice", "prepared mustard", "paprika", "deli ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.0 [FatContent] 12.0 [SaturatedFatContent] 3.8 [CholesterolContent] 64.7 [SodiumContent] 2051.2 [CarbohydrateContent] 45.3 [FiberContent] 2.9 [SugarContent] 20.2 [ProteinContent] 23.8 [RecipeServings] 6.0 [RecipeYield] 6 sandwiches [RecipeInstructions] Mix to. Mix together first 7 ingredients and simmer in medium sized saucepan for 10 minutes. Stir in chipped ham and heat through. Can be served on hamburger buns, king's hawaiian rolls or small dinner rolls.
[Name] Kahlua Frosty [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-15T20:44:00Z [Description] Make and share this Kahlua Frosty recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/540470/770w2uJSYCI9RheDvpQQ_Kahlua Frosty.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Beverages", "Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["vanilla", "coffee ice cream", "half-and-half", "milk", "Kahlua", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 906.1 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 22.4 [SodiumContent] 49.1 [CarbohydrateContent] 61.5 [FiberContent] 0.0 [SugarContent] 58.8 [ProteinContent] 2.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in blender container. . Blend on high until smooth. Pour into two glasses and serve with straws.
[Name] Southern Sweet Potato Pancakes [AuthorId] 975779 [AuthorName] ilovechocolate [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-06-15T20:44:00Z [Description] Make and share this Southern Sweet Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "2", "2", "1", "2"] [RecipeIngredientParts] ["egg", "milk", "cinnamon", "brown sugar", "sweet potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 3.2 [SaturatedFatContent] 0.8 [CholesterolContent] 34.7 [SodiumContent] 161.2 [CarbohydrateContent] 14.9 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] 6 Pancakes [RecipeInstructions] Combine all ingredients. Batter should be thick. Heat oil in pan on medium heat. Spread batter in 3-4” wide circles. Pancakes will take longer to cook than regular pancakes and will not form bubbles on top when they are ready to turn.
[Name] Sirloin Steak Marinade [AuthorId] 1504249 [AuthorName] Worlds Greatest Jun [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-06-15T20:45:00Z [Description] Make and share this Sirloin Steak Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["Lea & Perrins Worcestershire Sauce", "lemon juice", "olive oil", "onion", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.4 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 112.8 [CarbohydrateContent] 3.4 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine marinade. Marinate 2 hours.
[Name] Old-Fashioned Chocolate Applesauce Cake [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-06-15T20:45:00Z [Description] Make and share this Old-Fashioned Chocolate Applesauce Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2 1/2", "3", "2", "1", "1/2", "2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "Crisco shortening", "egg", "applesauce", "flour", "cocoa powder", "nutmeg", "cinnamon", "ground cloves", "baking soda", "salt", "vanilla extract", "walnuts", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.6 [FatContent] 20.2 [SaturatedFatContent] 4.8 [CholesterolContent] 26.3 [SodiumContent] 494.1 [CarbohydrateContent] 72.7 [FiberContent] 3.3 [SugarContent] 32.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak the raisins in hot water for 15 minutes, then drain. Cream together the sugar and crisco. Add the beaten egg and the applesauce. Sprinkle a small amound of flour over the nuts and raisins and blend. Add the dry ingredients and the sour milk (To make sour milk put 1 Table. vinegar into 1 cup milk and let stand for a few minutes] to the applesauce mixture, alternating as you mix and add. Stir in the vanilla, nuts and raisins. Bake in a one-layer cake pan (9\" x 13\"] at 350 degrees for 30 minutes, or until the cake tests done. Let the cake cool and then spread with your favorite frosting (or combine 2 cups. powdered sugar, 3 Tablespoons butter, 2 teaspoons vanilla, 3 Tablespoons cream or milk and a pinch of salt].
[Name] Instant Pot Hungarian Goulash [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-06-15T20:48:00Z [Description] Make and share this Instant Pot Hungarian Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 -2", "2", "1/2", "2", "2", "2", "2", "1", "2", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["yellow onion", "olive oil", "beef stew meat", "carrots", "red bell peppers", "sweet paprika", "tomato paste", "beef broth", "bay leaves", "salt", "flour", "beef broth", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.5 [FatContent] 13.5 [SaturatedFatContent] 5.6 [CholesterolContent] 106.7 [SodiumContent] 772.5 [CarbohydrateContent] 12.8 [FiberContent] 2.9 [SugarContent] 4.9 [ProteinContent] 35.7 [RecipeServings] 6.0 [RecipeYield] 6 Cups [RecipeInstructions] Instant Pot instructions: Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe. Add onions and oil. Sauté for 5 minutes. Add meat and sauté for another 5 minutes. Add in salt and pepper. Add in carrots and bell pepper, paprika and tomato paste. Stir together. Add in beef broth and stir. Liquid will almost cover the meat, but not fully. Submerge the bay leaves. Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at “sealing.”. While that is cooking, make egg noodles according to package (or rice if you prefer]. Now it's time to make the rue/sauce. We call this sauce, \"slurry.\". For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise]. This sauce will be added at the end. When the timer on the Instant Pot turns off, turn it from \"sealing\" to \"venting.\" This will release the steam. Let steam naturally release for 5 minutes. This simply means to just let it set and rest. Stir the slurry into the stew. Remove the bay leaves and serve. Enjoy!
[Name] The Ultimate Scrambled Eggs [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-15T20:48:00Z [Description] Eggs are high in protein and scrambled eggs do not lose the nutrition in the process of cooking. Carrots, tomatoes and runner beans provide the other necessary vitamins and minerals. A wholesome meal for all age groups [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/75/mPcwGno1RkufpmXh88HC_Scrambled-Eggs.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", NA, NA, "1/4", "1", NA, "2", NA] [RecipeIngredientParts] ["eggs", "salt", "black pepper", "milk", "tomatoes", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.1 [FatContent] 4.0 [SaturatedFatContent] 1.5 [CholesterolContent] 126.8 [SodiumContent] 59.4 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 5.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Shallow fry the vegetables in a l-2 tablespoons oil. Add salt and pepper and keep aside. Break the eggs and whisk them well. Heat 1 tablespoon oil in a non-stick pan. Add the whisked eggs and milk keep stirring vigorously- do not let it settle like an omlette. Add salt and pepper. Switch off the flame before the scrambled mix hardens. Serve hot with stir fried vegetables and toast (optional].
[Name] Delicious Chocolate Chip Cheesecake Bars [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-06-15T20:49:00Z [Description] Make and share this Delicious Chocolate Chip Cheesecake Bars 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/54/04/76/N9O82JQUS8KD8WNAIUej_DF4E6A7E-A95B-442A-99CF-A8239A9268AB.jpeg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/3", "8", "1", "1/2", "1"] [RecipeIngredientParts] ["egg", "cream cheese", "egg", "sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.5 [FatContent] 21.7 [SaturatedFatContent] 7.8 [CholesterolContent] 52.5 [SodiumContent] 311.4 [CarbohydrateContent] 46.3 [FiberContent] 1.2 [SugarContent] 32.2 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 12 Bars [RecipeInstructions] Mix together cake mix, egg and oil.  Reserve 1/3 cup for topping.  Press into 13x9 pan. Mix together cream cheese, egg and sugar until soft and creamy. Pour on top of crust. Top with chocolate chips and 1/3 cup cake topping. Bake at 350 for 25 minutes. Let cool completely.  Cut into squares.  Eat and enjoy!  Save leftovers in fridge.
[Name] Peanut Butter Oat Bars With M&amp;M&rsquo;s. [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-06-15T20:50:00Z [Description] Peanut Butter and Chocolate - yum! &nbsp;The &ldquo;chocolate candies&rdquo; are M&amp;M&rsquo;s. &nbsp;You can pretend it&rsquo;s healthy because of the oats... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/77/tGlIpzm7QUWQq8IjWJoV_66897043-3F33-4BDF-A6B8-B4246B806DCC.jpeg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1", "1/2", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["oatmeal", "brown sugar", "flour", "butter", "baking soda", "salt", "sweetened condensed milk", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.8 [FatContent] 27.2 [SaturatedFatContent] 15.0 [CholesterolContent] 51.9 [SodiumContent] 419.6 [CarbohydrateContent] 67.7 [FiberContent] 3.1 [SugarContent] 44.5 [ProteinContent] 8.6 [RecipeServings] 12.0 [RecipeYield] 12 Bars [RecipeInstructions] Mix oatmeal, brown sugar, flour, butter, baking soda and salt. (Mixture will be crumbly.] Reserve 1 cup of mixture.  Press into a 13x9 baking pan. Bake at 350 for 12 minutes. Mix sweetened condensed milk and peanut butter until well combined.  Pour over crust, add M&M’s, chocolate chips and the rest of the crust crumble.  Bake an additional 15-18 minutes.  Do not overbake.
[Name] Easy Blueberry Dream Dessert [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-06-15T20:50:00Z [Description] Make and share this Easy Blueberry Dream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "1", "8"] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "butter", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1231.1 [FatContent] 52.1 [SaturatedFatContent] 34.7 [CholesterolContent] 91.5 [SodiumContent] 354.4 [CarbohydrateContent] 184.4 [FiberContent] 8.8 [SugarContent] 123.1 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter. In a mixing bowl blend together the oats, flour and brown sugar. Add the melted butter and mix again. Line the bottom of an 8\" pan with the oatmeal mixture, reserving about 1/2 cup for the topping. Add the blueberry pie filling on top and then sprinkle with the 1/2 cup reserved oat mixture. Bake 350 degreese for 45 minutes. Optional: Serve with whipped cream or Cool Whip.
[Name] Four Cheese Margherita Pizza [AuthorId] 2002689031 [AuthorName] Siddharth S. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-06-15T20:51:00Z [Description] &quot;This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!&quot; - Michelle, the creator [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/2", "8", "4", "8", "2", "10", "1/2", "1/2"] [RecipeIngredientParts] ["garlic", "olive oil", "sea salt", "roma tomatoes", "Fontina cheese", "mozzarella cheese", "fresh basil leaves", "feta cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.7 [FatContent] 21.4 [SaturatedFatContent] 9.9 [CholesterolContent] 52.8 [SodiumContent] 640.6 [CarbohydrateContent] 4.2 [FiberContent] 0.8 [SugarContent] 2.6 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] 2 pizzas [RecipeInstructions] Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C]. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
[Name] Arizona Sour Cream Enchiladas [AuthorId] 2002084497 [AuthorName] preagle [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-06-18T20:06:00Z [Description] This is a recipe that my mom has been making for well over 50 years (at least back when she cooked). Now she leaves that up to my sister and I. But, this one is the real deal--a recipe she acquired when we lived in Arizona--and is a delicious, authentic Mexican enchilada. Enjoy!!! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sour cream", "mild green chilies", "salt", "cheddar cheese", "green onion", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 710.6 [FatContent] 59.7 [SaturatedFatContent] 16.8 [CholesterolContent] 57.5 [SodiumContent] 1192.2 [CarbohydrateContent] 31.1 [FiberContent] 3.5 [SugarContent] 2.6 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] 12 Enchiladas [RecipeInstructions] Preheat oven to 350°. Combine ingredients for sauce and beat until smooth. In a separate bowl, mix grated cheese and green onions. In a small frying pan, add oil and heat, you want the tortillas to bubble around the edges, but not so hot that it fries them crisp. Using tongs, dip each tortilla in the hot oil for a few seconds, then flip and hold for a few seconds. Lift tortilla and set in casserole dish that you are using to bake the enchiladas. You will see it is very soft, so take care not to tear it. Place about 2 tablespoons cheese and onion filling across center of tortilla, add about 1 to 2 tablespoons sauce over cheese, then roll enchiladas as tightly as you can and slide over in pan with the seam side down. Repeat with remaining tortillas, until you have 12 finished enchiladas. You will have a good amount of sauce and a small amount of cheese filling remaining. The 12 enchiladas should fit snugly in a 9 x 13 casserole dish. Spoon remaining sauce over enchiladas and spread to cover completely. Sprinkle with the remaining cheese and onion mixture. Bake for 20 to 30 minutes or until bubbly hot. This may be prepared ahead of time, simply prepare as directed but do not bake. Cover with cling wrap and keep in refrigerator. When ready to bake, remove from refrigerator and allow to come to room temperature, or for at least 30 minutes, then bake as directed. My first recipe post -- be kind. =o].
[Name] Mexican Spoonbread [AuthorId] 2002084497 [AuthorName] preagle [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-06-18T20:07:00Z [Description] This delicious side dish is a family favorite for 50+ years. I've heard people refer to this as a corn pudding, but in our family its always been spoonbread. It ridiculously easy to make and is a great side for enchiladas up to grilled steaks. Hope you enjoy! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "2", "1", "1/2", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["milk", "shortening", "eggs", "yellow cornmeal", "baking soda", "salt", "green chilies", "cheddar cheese", "butter", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.0 [FatContent] 18.7 [SaturatedFatContent] 7.8 [CholesterolContent] 73.0 [SodiumContent] 701.7 [CarbohydrateContent] 25.1 [FiberContent] 2.0 [SugarContent] 2.8 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Grease a 2-qt. Pyrex baking dish with butter or shortening. Mix all ingredients--except green chiles and grated cheese--in order given; wet ingredients first, then dry ones. Pour half of the batter into greased baking dish and sprinkle with all of the green chiles and half of the cheese. Spread remaining batter on top to cover cheese layer and sprinkle with the rest of the grated cheese. Bake in 350° oven for 35 to 45 minutes. Remove from oven and let it cool for about 10 minutes to allow it to set. Enjoy!
[Name] Spicy Stir Fry [AuthorId] 497466 [AuthorName] Amyputkonen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-06-18T20:15:00Z [Description] Make and share this Spicy Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "3 1/4", "1", "3", "1/4", "1", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["chicken breast", "fresh ginger", "garlic", "carrot", "rice vinegar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.4 [FatContent] 3.7 [SaturatedFatContent] 1.0 [CholesterolContent] 23.2 [SodiumContent] 298.7 [CarbohydrateContent] 7.5 [FiberContent] 2.1 [SugarContent] 3.8 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] ["Cook rice ahead of time.", "Saute chicken pieces in small amount of olive oil until no longer pink. Remove from pan and set aside.", "Add sliced onion, red pepper, mushrooms, and carrots to same pan. If desired, add a pat of butter to help them fry up. When soft, add the ginger and garlic. Once that is heated, add the chicken back inches Add the frozen peas and sauce ingredients. Heat through. Serve over rice.", "NOTES: If you like it saucier, add more sauce in same proportions but be careful of that spicy sauce. It's really hot and I do like spicy." ]
[Name] Microwave Fried Shallots [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT4M [PrepTime] PT3M [TotalTime] PT7M [DatePublished] 2020-06-18T20:18:00Z [Description] Make and share this Microwave Fried Shallots recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "2"] [RecipeIngredientParts] "shallots" [AggregatedRating] nan [ReviewCount] nan [Calories] 94.5 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 3.0 [RecipeYield] 1/4 cup [RecipeInstructions] Thinly slice shallots in rounds. Combine shallots and oil (just enough to barely cover] in a small microwavable bowl. Microwave on high for 2 minutes, check then microwave for another minute or until golden. Watch carefully, if it's golden, remove and shallots will cook more as oil is still hot. Drain shallots and use or keep in airtight container for about 3 days. I always use all of it each time.
[Name] Sopa De Atun [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2020-06-18T20:19:00Z [Description] Make and share this Sopa De Atun recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2", "3", "2", "1/2", "2"] [RecipeIngredientParts] ["clam broth", "tuna fillets", "plantains", "onions", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.2 [FatContent] 1.9 [SaturatedFatContent] 0.6 [CholesterolContent] 98.2 [SodiumContent] 1617.8 [CarbohydrateContent] 38.5 [FiberContent] 5.1 [SugarContent] 12.7 [ProteinContent] 59.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] bring clam broth to a boil then reduce to simmer. add yams plantains and onions to pot then chile powder and tuna. add salt. bring back to rolling boil then reduce to simmer let cook 3 hours serve very hot.
[Name] Southern Pimento Cheese [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-19T20:34:00Z [Description] From the chef at Chenal Country Club in Little Rock, AR. Jordan Davis is executive chef. He contributes recipes for our monthly community magazine, Life In Chenal. He writes, &quot;Enjoy this spread on your favorite bread, enjoy it as a grilled cheese, or use it to top a burger! My favorite way is to grill some crusty bread and use the pimento cheese as a dip!&quot; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "1/2", "1", "3", "2", "2"] [RecipeIngredientParts] ["monterey jack cheese", "cream cheese", "pimiento", "scallion", "mayonnaise", "Worcestershire sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.4 [FatContent] 49.9 [SaturatedFatContent] 30.6 [CholesterolContent] 155.2 [SodiumContent] 1222.1 [CarbohydrateContent] 14.6 [FiberContent] 2.0 [SugarContent] 5.5 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a mixer, whip the softened cream cheese, making sure to scrape the sides of the bowl, adding the shredded cheeses and mayo next, whip until well combined. After the cheese and mayo mixture is combined, stir in the rest of the ingredients till well blended, making sure not to over whip.
[Name] Slow Cooker Minestrone (Taste of Home) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-06-19T20:34:00Z [Description] This is very tasty and an easy to put together soup. Use a large pot as this makes 4 quarts. It takes 6-8 hours to cook. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "2", "2", "2", "1", "1", "3", "2", "1", "1", "1/2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["tomato juice", "water", "potatoes", "celery ribs", "carrots", "Italian-style tomatoes", "onion", "garlic cloves", "bay leaves", "salt", "ground black pepper", "kidney beans", "cannellini beans", "zucchini", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 756.9 [CarbohydrateContent] 32.2 [FiberContent] 7.0 [SugarContent] 6.8 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine the first 13 ingredients (vegetable stock to ground black pepper] in a 5 or 6-qt slow cooker. Cook, covered on low until vegetables are tender, 6-8 hours. Stir in remaining ingredients. Cook, covered, on high until pasta is tender, about 30 minutes longer. Discard bay leaves. If desired, top each bowl of soup with grated Parmesan cheese.
[Name] Old Thymy Salmon [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2020-06-19T20:46:00Z [Description] From March 2020 Eating Well magazine. &quot;Cooking butter until it browns adds a toasty, nutty flavor. Here it gives Old Bay-rubbed salmon a chef-worthy finish.&quot; [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/4", "2", "1", "2", NA] [RecipeIngredientParts] ["extra virgin olive oil", "salmon", "butter", "fresh thyme leaves", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.6 [FatContent] 12.5 [SaturatedFatContent] 3.4 [CholesterolContent] 72.8 [SodiumContent] 131.7 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Sprinkle salmon with Old Bay and add to the pan, skin side up. Cook, flipping once, until it is browned and flakes with a fork, 6 to 7 minutes total. Add butter and thyme to the pan. Cook stirring, until the butter is brown and fragrant, about 30 seconds. Drizzle over the salmon. Serve with lemon wedges, if desired.
[Name] Cajun Pork Chops With Asparagus &amp; Cheesy Polenta [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2020-06-19T20:46:00Z [Description] From March 2020 Eating Well magazine. The polenta has a nice sharp bite thanks to cheddar cheese. Parmesan or Gouda can be substituted instead. Serve meal with serving of polenta on the plate, pork chop on the edge of the polenta, and asparagus sprinkled around the pork chop. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "1", "1/2", "2", "1", "1/4", "1 1/4", "4", "1", "1/4"] [RecipeIngredientParts] ["water", "cornmeal", "salt", "canola oil", "asparagus", "white wine", "sharp cheddar cheese", "scallions", "butter", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.4 [FatContent] 38.3 [SaturatedFatContent] 15.1 [CholesterolContent] 162.1 [SodiumContent] 665.7 [CarbohydrateContent] 30.1 [FiberContent] 4.9 [SugarContent] 2.4 [ProteinContent] 49.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil in a medium saucepan over high heat. Slowly whisk in polenta cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 20 minutes. Meanwhile, season pork chops with Cajun seasoning and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 1 minute per side. Reduce heat to medium and continue cooking until an instant-read thermometer inserted in the thickest part registers 140*F, 3 to 6 minutes more. Transfer the pork to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, asparagus, wine and pinch of salt to the pan. Cook, scraping up any browned bits, until the asparagus is tender, about 3 minutes. Remove the polenta from the heat and stir in cheese, scallions, butter, pepper and the remaining 1/4 teaspoon salt. Serve the pork chops with the asparagus and polenta.
[Name] Garlic Smashed Potatoes (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-06-19T20:47:00Z [Description] Make and share this Garlic Smashed Potatoes (Cooking Light) recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/4", "1/4", "2", "1/2", "3"] [RecipeIngredientParts] ["yukon gold potatoes", "reduced-fat sour cream", "butter", "salt", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.4 [FatContent] 7.7 [SaturatedFatContent] 4.8 [CholesterolContent] 21.2 [SodiumContent] 354.2 [CarbohydrateContent] 32.8 [FiberContent] 2.9 [SugarContent] 1.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 4 cups diced potatoes in a saucepan; cover with water. Bring to a boil; cook 6 minutes or until tender. Drain. Return potatoes to pan. Add broth, sour cream, butter, salt and minced garlic cloves. Mash with a potato masher to desired consistency.
[Name] Shrimp Paste (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-06-19T20:47:00Z [Description] From 2003 article about dishes from Charleston churches and tea rooms. Use as a sandwich filling or appetizer spread. Boost the flavor with 2 tablespoons chopped green onions or fresh herbs, if desired. Makes 3 1/2 cups. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["shrimp", "cream cheese", "lemon juice", "garlic clove", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.9 [FatContent] 6.9 [SaturatedFatContent] 3.7 [CholesterolContent] 68.5 [SodiumContent] 328.4 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Process shrimp in a food processor until coarsely ground. Add remaining ingredients, processing until smooth. Store in a covered crock. Serve with crackers, baguettes, or sandwich filling (spread softened butter in bread slices first].
[Name] Orange Cake With Fresh Berries (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-06-19T20:47:00Z [Description] From a 2005 Cooking Class article about foods from Provence. &quot;Provence has been influenced by other Mediterranean countries. Oranges and olive oil are highly valued--here they coexist in a cake. Orange-flower water adds an intense perfume but can be omitted. It can be found in Middle Eastern food stores.&quot; [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1", "1/4", "1", "1", "1/4 - 1/2", "2", "6", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["cake flour", "sugar", "baking powder", "salt", "olive oil", "vanilla extract", "orange flower water", "cream of tartar", "powdered sugar", "blueberries", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.5 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 46.1 [SodiumContent] 162.2 [CarbohydrateContent] 33.0 [FiberContent] 1.8 [SugarContent] 16.9 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder and salt in a large bowl; stir well. Add rind and next 5 ingredients (through egg yolks]; beat at medium speed until smooth. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350* for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.
[Name] Pepperoncini Martini [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-06-19T20:48:00Z [Description] Recipe adapted from The Baltimore Sun. &nbsp;It&rsquo;s a nice change from a dirty martini. . My addition was the dry vermouth. &nbsp;I didn&rsquo;t measure that. &nbsp;About an ounce. &nbsp;Don&rsquo;t forget to chill your martini glass for about 10 min.&nbsp; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/92/Ozwf118iSIKn7DgAePmK_2ABE9833-8CCB-4822-B56E-FEC66F72A4CA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/109030/W2TIDWqR3KQx0lwiEWlG_F5DDB080-B285-4EFB-B077-15A9CC4E8FD4.jpeg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["vodka", "dry vermouth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 858.2 [CarbohydrateContent] 4.5 [FiberContent] 0.9 [SugarContent] 2.6 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] 1 Glass [RecipeInstructions] Pour liquor and pepperoncini juice in a martini shaker with ice. Shake well. Serve straight up, garnish with a pepperoncini.
[Name] CLASSIC VICHYSSOISE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-06-19T20:48:00Z [Description] Cold and beautifully flavored, this is the perfect soup to serve on hot summer days! VIDEO https://www.youtube.com/watch?v=4jOSEmyySO8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/aICt3V2TSxKxWQ28Jg7k_Vichyssoise-8_Fotor_001-1024x768.jpg" [RecipeCategory] European [Keywords] ["Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "8", "5", "2", "1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "leeks", "russet potatoes", "low sodium chicken broth", "black pepper", "sea salt", "tarragon", "basil", "lemon juice", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.4 [FatContent] 16.5 [SaturatedFatContent] 9.9 [CholesterolContent] 52.2 [SodiumContent] 257.2 [CarbohydrateContent] 37.7 [FiberContent] 4.7 [SugarContent] 4.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives. Note: Submerge peeled potatoes in cold water to prevent from browning.
[Name] Roasted Honey Sweet Potatoes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-06-19T20:55:00Z [Description] From Taste of Home. &quot;Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish.&quot; [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/3", "1/4", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "honey", "olive oil", "salt", "ground cinnamon", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 326.9 [CarbohydrateContent] 21.1 [FiberContent] 2.2 [SugarContent] 10.4 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375*. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15 x 10 x 1 inch baking pan. (I like to use aluminum foil for easy clean up.]. Roast until tender, 40-50 minutes, stirring once or twice to prevent burning.
[Name] Florida Shrimp Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-06-19T20:55:00Z [Description] Make and share this Florida Shrimp Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "12", "1/2"] [RecipeIngredientParts] ["chive & onion cream cheese", "eggs", "medium shrimp", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.9 [FatContent] 20.6 [SaturatedFatContent] 9.0 [CholesterolContent] 225.7 [SodiumContent] 603.2 [CarbohydrateContent] 16.1 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place cookie sheet on oven rack. Heat oven to 375*. Let crust thaw 10 to 20 minutes. Prick bottom and around side with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.", "Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy.", "Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust.", "Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving." ]
[Name] Simple Southern Peach Cobbler [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-06-19T20:56:00Z [Description] Served warm with a nice big scoop of vanilla ice cream, this is a delicious dessert to enjoy this summer while the peaches are in season. VIDEO https://www.youtube.com/watch?v=T4CMuOaEKHY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/F528LyKiSXaKDAwJGUHO_Peach-Cobbler-6_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Summer", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "1/4", "1/4", "1/2", "1", "1", "1/4", "2", "1", "1", "1/2", "1/2", "3/4", "1/2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["brown sugar", "lemon juice", "cornstarch", "ground cinnamon", "ground nutmeg", "unsalted butter", "unbleached all-purpose flour", "baking powder", "granulated sugar", "sea salt", "unsalted butter", "heavy cream", "heavy cream", "granulated sugar", "ground cinnamon", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.3 [FatContent] 33.4 [SaturatedFatContent] 20.8 [CholesterolContent] 94.2 [SodiumContent] 203.9 [CarbohydrateContent] 53.2 [FiberContent] 3.4 [SugarContent] 37.1 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375ºF. In a large bowl, combine peaches, peach schnapps, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg; stir to coat and set aside. In a medium bowl, add flour, baking powder, sugar and salt; whisk until mixed. Add ¾ cup butter and with a dough blender, cut butter in until mixture is crumbly; set aside. In a large saucepan over medium-low heat, add the remaining 2 tablespoons butter and when melted, add peach mixture. Stir well and simmer gently for 5 minutes. Transfer the mixture to a 2-quart casserole. Pour in ½ cup heavy cream in the dough and stir just enough so the liquid is absorbed – don’t overdo it. Spoon dough over the peach mixture and gently spread it out with a spatula. Pour 2 tablespoons heavy cream over and brush on evenly. In a small bowl, combine sugar and ground cinnamon; sprinkle over the cobbler. Place small pieces of butter all over the top. Place casserole on a baking sheet in case it overflows and transfer to the preheated oven; bake for 40 to 45 minutes or until the fruit is bubbling and the top is nice and golden brown. Remove from the heat and let it sit for 5 minutes before serving with vanilla ice cream. Serves 8.
[Name] Simple Rotisserie Chicken [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2020-06-19T20:56:00Z [Description] Juicy and so flavorful, this is much better than the ones from the supermarkets! This is totally a must make for summer grilling... VIDEO https://www.youtube.com/watch?v=2A52oDKiTFI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/bacGiCoDQ5umDgRK3XBY_Rotisserie-Chicken_Fotor-1024x768.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "2", "1", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["whole chickens", "canola oil", "garlic powder", "za'atar spice mix", "hot paprika", "sea salt", "black pepper", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.8 [FatContent] 59.5 [SaturatedFatContent] 15.5 [CholesterolContent] 240.6 [SodiumContent] 1072.2 [CarbohydrateContent] 13.8 [FiberContent] 0.8 [SugarContent] 8.3 [ProteinContent] 57.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place an aluminum drip pan in the center of the grill. Position the rotisserie fork slightly off center on the barbie. Preheat BBQ to 375 to 400ºF, turning on the outside burners. In a small bowl, add oil, garlic powder, za’atar, paprika, salt and black pepper; whisk to combine and set aside. Rinse chicken under cold water, remove any giblets, pat dry and truss legs together as well as wings. Insert the spit rod through the bird cavity. Place the other fork on spit rod and insert firmly so the chicken stays in place when turning. Place chicken over a large stainless steel bowl and brush on the rub, covering the entire bird with it. Transfer chicken to the BBQ, start the rotisserie motor, close the lid and roast on indirect heat for 1:15 hours to 1:30 hours or until the internal temperature reaches 175ºF. After 30 minutes of roasting, brush on BBQ Sauce for Chicken and repeat every 15 minutes until done.
[Name] Linguine With Spicy Red Clam Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-06-19T20:56:00Z [Description] You can make this dish spicier or less spicy simply by adjusting the amount of red pepper flakes. This recipe originally came from a magazine, but I've changed it up a bit over the years. Also, I often make it with just the canned clams when the little fresh ones are not readily available or I'm just cooking from my pantry, so I'm listing them as &quot;optional&quot; in the ingredients, but use them if you can, because they bring this dish to a new level! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/04/98/7F9EZX9hSl6YQCYkYX2g_P1010005.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "3", "3", "2", "1/2", "1/2", "1/2", "1", "1 1/4", "3", "1/2"] [RecipeIngredientParts] ["linguine", "olive oil", "garlic cloves", "anchovy fillets", "red pepper flakes", "oregano", "dry white wine", "whole tomatoes", "littleneck clams", "clams", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 598.0 [FatContent] 13.5 [SaturatedFatContent] 2.0 [CholesterolContent] 42.7 [SodiumContent] 917.4 [CarbohydrateContent] 79.2 [FiberContent] 5.7 [SugarContent] 8.3 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes. Add wine and simmer until reduced by half. Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes. Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open. Add cooked drained linguine, season well with salt, and toss to combine.
[Name] Garlic Spinach (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2020-06-19T20:56:00Z [Description] Make and share this Garlic Spinach (Cooking Light) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "12", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.6 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 212.9 [CarbohydrateContent] 3.6 [FiberContent] 1.9 [SugarContent] 0.4 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet over medium heat. Add garlic; saute 2 minutes, stirring constantly. Add half of spinach; cook 1 minute, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts, stirring frequently. Stir in salt. Yields four 1/2 cup servings.
[Name] Lightened Sour Cream Coffee Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-06-19T20:57:00Z [Description] Cooking Light adjusted a reader's recipe and made it more healthy. It went from 19 grams fat per serving to 8 grams. [Images] character(0) [RecipeCategory] Breads [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "3/4", "2", "1/2", "1", "2", "1/2", "4", "1", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "sugar", "butter", "lemon rind", "fresh lemon juice", "egg", "low-fat sour cream", "walnuts", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.2 [FatContent] 9.1 [SaturatedFatContent] 5.0 [CholesterolContent] 31.8 [SodiumContent] 242.4 [CarbohydrateContent] 40.2 [FiberContent] 0.7 [SugarContent] 22.7 [ProteinContent] 4.3 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring well with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes]. Add rind, juice and extract, beating until well blended. Add egg whites and egg, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in walnuts. Spoon batter into prepared pan. Bake at 350* for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
[Name] Authentic Taco Seasoning [AuthorId] 2500830 [AuthorName] Shockeroo [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-19T20:57:00Z [Description] No more store bought taco mixes for me. I make this and keep it in my pantry. I like that is has no fillers like in store bought mixes. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "5", "4 1/2", "3", "3", "2 1/2", "1/8"] [RecipeIngredientParts] ["chili powder", "paprika", "ground cumin", "onion powder", "salt", "garlic powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 454.5 [CarbohydrateContent] 1.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 1/2 cup [RecipeInstructions] Combine all spices in an airtight container. Store in a cool dry place for up to 6 months. When making taco meat: Cook meat in a skillet and drain, add 8 tsp of seasoning mix for every pound of cooked meat and add 1/2-3/4 cups water for every pound of meat. Bring to a boil and stir, reduce heat and simmer for 10 minutes.
[Name] Baked Spanish Rice [AuthorId] 2500830 [AuthorName] Shockeroo [CookTime] PT30M [PrepTime] PT7M [TotalTime] PT37M [DatePublished] 2020-06-19T20:57:00Z [Description] I needed a baked rice recipe to feed 200 that could be baked the day before and would chill and reheat well. This fit the bill! This is a forgiving recipe (once the rice/liquid ratio is achieved) that can easily be customized like halving, doubling or tripling, or adding chopped veggies or salsa. I like to use Extra Long Grain white rice and my own homemade taco seasoning. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3 1/2", "1/2", "4", "1", "1/2", "2 -3", "1/2", "1", "3"] [RecipeIngredientParts] ["long grain rice", "chicken broth", "olive oil", "salt", "fresh ground black pepper", "green onion", "lime, juice of", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 10.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1023.8 [CarbohydrateContent] 51.9 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat oven to 350F. Place rice in a 2 qt baking dish. In a medium saucepan, bring chicken stock, enchilada sauce, oil, salt, pepper, and taco seasoning to a boil. Pour this mixture over the rice and stir. Cover tightly with foil and bake for 30 minutes. When the rice is don, fluff with a fork and stir in the sliced green onions. If desired, stir in cilantro and/or lime juice.
[Name] Salmon With Spinach &amp; White Beans [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-22T20:30:00Z [Description] Make and share this Salmon With Spinach &amp; White Beans recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1/4", "1/4", "8", "4"] [RecipeIngredientParts] ["salmon fillets", "olive oil", "garlic clove", "cannellini beans", "salt", "pepper", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.3 [FatContent] 8.1 [SaturatedFatContent] 1.4 [CholesterolContent] 51.6 [SodiumContent] 589.4 [CarbohydrateContent] 18.5 [FiberContent] 7.1 [SugarContent] 2.4 [ProteinContent] 30.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with Old Bay seasoning. Place on a greased rack of a broiler pan.", "Broil 5-6 inches from heat 6-8 minutes or until fish just begins to flake easily with a fork.", "Meanwhile, in a large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant.", "Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted.", "Serve salmon with spinach mixture and lemon wedges." ]
[Name] Phoenician Shrimp Ceviche [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2020-06-22T20:31:00Z [Description] From Lifestyle magazine April 2013. From chefs Chafic Dada and Randy Moreno, Pita Kabob &amp; Grill in California. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1/2", "1", "1", "4", "1/3", "2", NA] [RecipeIngredientParts] ["raw shrimp", "red onion", "radishes", "tomatoes", "cilantro", "cucumber", "lemon juice", "olive oil", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.5 [FatContent] 13.3 [SaturatedFatContent] 1.8 [CholesterolContent] 95.5 [SodiumContent] 581.1 [CarbohydrateContent] 20.1 [FiberContent] 1.4 [SugarContent] 7.0 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Peel and remove veins from shrimp. Cut into small pieces. Place shrimp in 2 cups of lemon juice, reserving the other 2 cups.", "Cook shrimp in lemon juice for about 10 minutes. When shrimp is done cooking, drain and discard the juice.", "In a large bowl combine all ingredients including the reserved 2 cups of lemon juice. Season with salt to taste. If craving more spice add 2 tablespoons of minced jalapeno peppers.", "Let ingredients sit in a covered bowl in the refrigerator over night or at least 8 hours." ]
[Name] Cote Steak Marinade [AuthorId] 2002698072 [AuthorName] Anthony Z. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-06-22T20:36:00Z [Description] Make and share this Cote Steak Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1/2", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["boneless beef roast", "pear", "onion", "ginger", "garlic", "soy sauce", "water", "mirin", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.8 [FatContent] 9.5 [SaturatedFatContent] 3.8 [CholesterolContent] 149.7 [SodiumContent] 8578.0 [CarbohydrateContent] 72.5 [FiberContent] 3.2 [SugarContent] 59.5 [ProteinContent] 65.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Score the meat (i.e. diagonal slices every 1/2 inch] so the marinade can soak in. Puree ingredients Pear, onion, garlic, ginger. Roughly chop and puree pear, onion, garlic, and ginger. Rub puree all over the meat. Put in the fridge for 30 minutes covered. Marinade Ingredients: soy sauce, water, mirin, sugar: Stir together marinade ingredients and put on meat (meat should be fully submerged]. Leave in fridge for 3-4 hours.
[Name] Pork and Rice Noodle Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-22T20:37:00Z [Description] Make and share this Pork and Rice Noodle Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "5", "3", "1 1/2", "3", "1", "2", "1", "4", "1/4"] [RecipeIngredientParts] ["soy sauce", "fresh ginger", "garlic cloves", "English cucumber", "rice vinegar", "ground pork", "scallions", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.3 [FatContent] 34.8 [SaturatedFatContent] 10.5 [CholesterolContent] 81.8 [SodiumContent] 1428.7 [CarbohydrateContent] 53.5 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 5 minutes. Drain and rinse under cold water shaking off all excess water; set aside. Whisk soy sauce, 2 tablespoons oil, ginger and garlic together in large bowl. Combine cucumber and vinegar in second bowl. Next heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes. Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber and cilantro.
[Name] Skillet Nacho Dip (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-06-22T20:37:00Z [Description] From Aug 2017. A staff favorite. &quot;We combined our favorite elements of cheesy queso dip and loaded beef nachos into one epic skillet dish.&quot; Serving size is 1/2 cup dip. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3/4", "2", "1 1/2", "2", "2", "2/3", "8", "1", "1/2", "1/2", "1/2", "1/2", "2 1/2"] [RecipeIngredientParts] ["olive oil", "red onion", "all-purpose flour", "cumin", "chili powder", "ground beef", "canned pinto beans", "part-skim mozzarella cheese", "chopped tomato", "avocado", "baked corn tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.3 [FatContent] 28.9 [SaturatedFatContent] 11.2 [CholesterolContent] 75.2 [SodiumContent] 1045.0 [CarbohydrateContent] 48.4 [FiberContent] 7.8 [SugarContent] 3.7 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler with oven rack in upper middle position. Heat oil in a large cast iron skillet over medium high. Add 1/2 cup onion and jalapeno to pan; saute 4 minutes or until tender. Add flour, cumin and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, stir in cooked, crumbled beef and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat. Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato and avocado over pan. Serve with chips.
[Name] Amazing Chicken Quesadillas [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-22T20:37:00Z [Description] Absolutely delicious, this easy dish is a great meal to have anytime you're craving Mexican food! VIDEO https://www.youtube.com/watch?v=zjTWdEUG9rQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/apzOaOl5QgWQAlhneHLt_Chicken-Quesadillas-2_Fotor-1024x768.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1/2", "1/8", "4", "1/2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["olive oil", "green onions", "chicken breast", "flour tortillas", "sharp cheddar cheese", "corn kernels", "avocado", "cilantro", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1392.8 [FatContent] 62.4 [SaturatedFatContent] 18.8 [CholesterolContent] 91.0 [SodiumContent] 1766.8 [CarbohydrateContent] 165.9 [FiberContent] 19.2 [SugarContent] 8.1 [ProteinContent] 49.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a medium skillet over medium, heat oil. Season chicken breast and cook on both sides in hot oil until no longer pink, about 5 minutes. Transfer to a cutting board and let it rest for 5 minutes before slicing.", "In the same skillet, add onions, red and jalapeño peppers; sauté until just tender, 3 minutes. Meanwhile, heat up the kernels and keep warm. Transfer sautéed veggies to a bowl; set aside. Return sliced chicken to the pan and season with *Old El Paso and chili flakes. Warm it up until ready to assemble.", "Preheat oven to 170ºF. In a large saucepan over medium, heat pan until very warm. Add, one at a time, tortilla; spread cheese on half of the tortilla, 4 slices chicken, top with sautéed veggies, niblets, 4 slices avocado and sprinkle with cilantro. Fold tortilla over half and using a spatula, press down to flatten tortilla. Cook until tortilla is browned and carefully flip quesadilla over; cook until browned. Place quesadilla on a baking sheet and transfer in preheated oven while cooking the rest. Slice quesadillas in thirds and serve with salsa and/or sour cream." ]
[Name] Lighter Sweet Potato and Pecan Casserole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-06-22T20:37:00Z [Description] Make and share this Lighter Sweet Potato and Pecan Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "3", "2", "1", "1/2", "1", "1/2", "1/2", "1/3", "1/2"] [RecipeIngredientParts] ["canola oil", "mashed sweet potatoes", "eggs", "sugar", "half-and-half", "vanilla extract", "salt", "flour", "brown sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.8 [FatContent] 17.8 [SaturatedFatContent] 3.1 [CholesterolContent] 69.5 [SodiumContent] 660.8 [CarbohydrateContent] 53.4 [FiberContent] 5.2 [SugarContent] 23.9 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Coat 8-inch square baking dish with cooking spray. In mixing bowl, combine sweet potatoes, eggs, sugar, half and half, vanilla, salt and 1 Tbs oil. Mix well and spoon into the prepared baking dish. To make the topping, mix flour, brown sugar, pecans and 2 tablespoons oil in bowl until well combined. Sprinkle evenly over the sweet potato mixture. Bake until hot and topping begins to brown, 30 to 40 minutes.
[Name] Harvest Sausage and Apple Stuffed Acorn Squash [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-06-22T20:37:00Z [Description] This sweet and savory dish becomes a satisfying meal when paired with a salad featuring dried cranberries and pecans. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", NA, NA, "1", "1/4", "1", "1", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["acorn squash", "olive oil", "cayenne pepper", "Italian sausage", "onion", "celery ribs", "apples", "dried sage", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.0 [FatContent] 25.9 [SaturatedFatContent] 10.3 [CholesterolContent] 57.8 [SodiumContent] 1210.0 [CarbohydrateContent] 36.7 [FiberContent] 5.2 [SugarContent] 7.0 [ProteinContent] 23.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425*. Using a very sharp knife, cut off stem end and the bottom of each acorn squash to make them both flat (remove as little as possible]. Cut in half so they appear like small round bowls. Place the halves on a greased baking sheet. Rub with oil; season with salt, pepper, Italian seasoning and cayenne pepper. Bake squash for about 40 minutes, or until they're easily pierced with a fork but still hold their shape. Meanwhile, brown the sausage, adding the onion and celery after a few minutes. Saute until sausage is completely browned. Drain off excess fat. Add apples; saute for an additional 2 minutes. Stir in sage and bread crumbs. Add 3/4 of the Parmesan cheese; stir. Remove from heat. Spoon meat mixture into the acorn squash halves. Return to the oven for an additional 15-20 minutes. Serve warm with additional Parmesan cheese sprinkled on top.
[Name] No-Bake Coconut White Chocolate Cheesecake (Needs Tested) [AuthorId] 2002734791 [AuthorName] CheeseKitty3 [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2020-06-22T20:38:00Z [Description] This needs testing because I have not tried this recipe yet. The measurements might be off. Feel free to try it out and make some tweaks! [Images] character(0) [RecipeCategory] Cheesecake [Keywords] "Dessert" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", "1", "1", "1/2", "1", "6", "1/2"] [RecipeIngredientParts] ["white chocolate chips", "milk", "coconut flakes", "cream cheese", "sour cream", "lemon juice", "coconut milk", "white chocolate chips", "graham crackers", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1396.6 [FatContent] 118.1 [SaturatedFatContent] 72.6 [CholesterolContent] 259.3 [SodiumContent] 821.2 [CarbohydrateContent] 75.2 [FiberContent] 1.5 [SugarContent] 65.6 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 1 Cheesecake [RecipeInstructions] ["For the crust, melt the white chocolate chips in your microwave using 15-second intervals. .", "While the chocolate is cooling down, smash the graham crackers into crumbs either with a food processor or dump the crackers in a Ziploc bag and zip it tight. Then, take a rolling pin and crumble them that way.", "Pour graham cracker crumbs into a bowl. Melt the butter.", "Once the butter has melted, pour it into the bowl with the graham crackers and mix it thoroughly.", "Using a spoon, scoop the graham cracker mix into a pan and spread it.", "Pour the melted white chocolate over the graham cracker crust.", "Place the pan in a fridge. Let’s move on to the filling!", "Let the cream cheese become room temperature.", "Pour in the coconut milk, sour cream, cream cheese, whipped cream, and lemon juice into a bowl, and mix it throughly.", "Take the crust out of the fridge and pour the filling in to the pan.", "Chill overnight.", "Optional: Melt chocolate chips and wait for them to be room temperature. Pour in the teaspoon of milk and mix it. Put it in a piping bag, and drizzle it over the cheesecake. Take the whipped cream and with the piping bag pipe it near the edge of the cheesecake. Garnish the cheesecake with coconut flakes." ]
[Name] Chiltepin Hot Salsa Recipe from the Taste of Tucson Cookbook [AuthorId] 2000002734 [AuthorName] Jackie Alpers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-22T20:38:00Z [Description] Chiltepin salsa is one of the defining elements of Sonoran food because the bushes that produce the chiles grow wild in parts of Southern Arizona and aren&rsquo;t common to other regions. This is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. Chiltepica is a local Tucson company that sells their chiltepin online. This recipe is from the Taste of Tucson cookbook by Jackie Alpers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000002734/dXYfVnQ62Rx8cMRyDMMA_salsa_chiltepin_Jackie-Alpers_taste-of-Tucson.jpg" [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1/4", "1/4", "2", "2", "1", "2"] [RecipeIngredientParts] ["water", "garlic cloves", "crushed tomatoes", "white vinegar", "cilantro", "dried Mexican oregano", "olive oil", "chile", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.8 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 571.8 [CarbohydrateContent] 7.3 [FiberContent] 2.1 [SugarContent] 0.3 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put the 1 cup of water and garlic in a blender and puree. Add the tomatoes, onion, vinegar, cilantro, oregano, olive oil, chiles, and salt. Pulse until well combined.
[Name] Easy Peasy No-Bake Cheesecake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-22T20:39:00Z [Description] This was terrific served with fresh raspberries--light and refreshing and creamy. Recipe courtesy of Sally's Baking Addiction. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/2", "1 1/4", "24", "1/2", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "light brown sugar", "dark brown sugar", "unsalted butter", "heavy whipping cream", "cream cheese", "granulated sugar", "confectioners' sugar", "sour cream", "lemon juice", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.5 [FatContent] 46.4 [SaturatedFatContent] 26.8 [CholesterolContent] 143.1 [SodiumContent] 318.3 [CarbohydrateContent] 35.6 [FiberContent] 0.5 [SugarContent] 26.4 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9 inch or 10 inch springform pam and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10 to 20 minutes or as you prepare the filling. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 to 5 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2 to 3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using a mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air into the whipped cream. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover lightly with aluminum foil or plastic wrap and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer it is refrigerated, teh nicer the no-bake cheesecake will set up. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Serve cheesecake with desired toppings (whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel]. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
[Name] CREAMY PEPPERONCINI CHICKEN TENDER SKILLET [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-06-22T20:39:00Z [Description] So yummy. If using jarred roasted red red peppers, drain the juice. &nbsp;I served mine over rice. Recipe from&nbsp;https://sweetcsdesigns.com/ [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/4", "1/2", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "chicken", "salt", "ground pepper", "onion", "garlic", "heavy cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 824.0 [FatContent] 65.7 [SaturatedFatContent] 29.3 [CholesterolContent] 277.9 [SodiumContent] 1445.7 [CarbohydrateContent] 8.2 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 49.3 [RecipeServings] 4.0 [RecipeYield] 1 Skillet [RecipeInstructions] In a large, heavy pan, melt butter on medium high heat. Season chicken with salt and pepper, add to pan. Brown chicken on all sides, turning every couple minutes - about 8 minutes total. Remove chicken from pan (chicken might not be fully to 165 degrees internal temperature, which is fine]. Add garlic and onion to pan, let brown, about 5 minutes. Add stock and peppers and let reduce to half, another 5 minutes. Turn heat off, and slowly stir in cream and parmesan, whisking vigorously as you add cream. Slowly bring heat back to medium high, add italian seasoning, pepperoncinis, and chicken back to pan. Let sauce reduce to half and bring chicken fully to 165 fahrenheit internal temperature. Remove from heat and serve over vegetables, pasta, rice, or on own!
[Name] No Carb or Low Carb Gluten Free Spinach Bread [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2020-06-22T20:39:00Z [Description] A tasty No Carb or with a little cheese a low carb bread. A slice of this bread with a thin slice of pepper cheese broiled in top and a slice of bacon is one of my favorite breakfasts. The cheese works with my diabetic regimen but feel free to omit or use less. My gluten free daughter uses just swiss cheese. I have kept it refrigerated in a baggie for 2 weeks with no problems. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/33/3/2aQvc0OORaqmudal0il9_20200617_000738.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "12", "1/8", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["margarine", "butter", "frozen spinach", "eggs", "black pepper", "feta cheese", "mozzarella cheese", "parmesan cheese", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.9 [FatContent] 8.2 [SaturatedFatContent] 2.4 [CholesterolContent] 248.0 [SodiumContent] 186.7 [CarbohydrateContent] 5.3 [FiberContent] 3.1 [SugarContent] 0.9 [ProteinContent] 12.3 [RecipeServings] 9.0 [RecipeYield] 18 slices [RecipeInstructions] preheat oven to 350. grease the loaf pan liberaly with the butter. squeeze the water out of the spinach. Chop the spinach to about half the size it comes. mix all the ingredients and pour into a loaf pan. bake about an hour and 15 minutes until a knife insearted in the center comes out dry. let cool and slice as desired. Keep refrigerated.
[Name] Chicken Burgers With Zing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-06-22T20:43:00Z [Description] From a local supermarket magazine. &quot;This flavorful recipe mixes Mediterranean flair right into the patty for a lightened-up take on a classic burger.&quot; [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1/2", "1/2", "1/3", "1", "1", "1/3", "1", "4", NA] [RecipeIngredientParts] ["parmesan cheese", "black pepper", "kosher salt", "garlic powder", "marinated artichokes", "mayonnaise", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.8 [FatContent] 8.6 [SaturatedFatContent] 3.3 [CholesterolContent] 83.6 [SodiumContent] 1018.5 [CarbohydrateContent] 27.7 [FiberContent] 4.8 [SugarContent] 3.3 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine cheese through garlic powder; toss to combine. Add red pepper, artichokes and chicken. Stir together thoroughly; form into 4 burgers. To cook, grill over medium-high heat 4-5 minutes per side (or cook burgers in a large skillet filmed with oil over medium high heat]. Meanwhile, mix together the mayonnaise and pesto in a small dish. Serve cooked burgers on mini ciabatta buns smeared with pesto mayo and topped with baby spinach and tomato slices.
[Name] Rustic Fall Fruit Tart [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-06-22T20:43:00Z [Description] From Arkansas Flavor magazine. It is a lighter tart baked in a 9-inch springform pan. Soft fruits may be substituted such as plums or nectarines, as well as various Asian pears and apples. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Pears", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "4", "1/4", "2/3", "1", "1/2", "1/2", "2", "1 1/2", "1/2", "6"] [RecipeIngredientParts] ["light olive oil", "panko breadcrumbs", "vanilla yogurt", "granulated sugar", "salt", "ground ginger", "cinnamon", "fresh lemon juice", "all-purpose flour", "dried cranberries", "pears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.5 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.7 [SodiumContent] 43.1 [CarbohydrateContent] 37.4 [FiberContent] 3.2 [SugarContent] 19.6 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375*. Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.", "Beat the egg whites and yogurt in a large mixing bowl. Beat in sugar, salt, spices and lemon juice.", "Fold in the flour and mix to form a thick cake batter.", "Add the fruit to the batter and mix gently, just until the slices are evenly coated. Pour into the prepared pan.", "Bake for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature." ]
[Name] Scrumptious Chocolate Chip Cookies [AuthorId] 2002765542 [AuthorName] Imm2Cool [CookTime] PT11M [PrepTime] PT5H50M [TotalTime] PT6H1M [DatePublished] 2020-06-22T20:45:00Z [Description] Make and share this Scrumptious Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1", "1", "2", "4", "3 1/2", "1", "1", "2 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "baking powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.0 [FatContent] 11.8 [SaturatedFatContent] 7.2 [CholesterolContent] 46.5 [SodiumContent] 181.7 [CarbohydrateContent] 34.3 [FiberContent] 0.5 [SugarContent] 18.9 [ProteinContent] 2.8 [RecipeServings] 22.0 [RecipeYield] 22 cookies [RecipeInstructions] cream together. Set oven to 350 degrees. Cream together margarine and sugars. Mix in eggs and vanilla (2 tsp]. In a separate bowl, stir together dry ingredients and add to cream mixture. Stir until ready. Add 2 tsp of vanilla. Add chocolate chips. Bake on greased cookie sheet for 9-11 minutes. After baked, let cookies sit for 10 minutes.
[Name] Scrumptious Chocolate Chip Cookies [AuthorId] 2002765542 [AuthorName] Imm2Cool [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2020-06-22T20:45:00Z [Description] Make and share this Scrumptious Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/19/qUIXTJSaSRCSpBb3y8Aj_Cookies.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/19/qUIXTJSaSRCSpBb3y8Aj_Cookies.jpg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/19/qUIXTJSaSRCSpBb3y8Aj_Cookies.jpg.png"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/3", "1", "1", "2", "4", "4", "1/8", "1", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "vanilla extract", "flour", "salt", "baking soda", "baking powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.6 [FatContent] 15.0 [SaturatedFatContent] 9.1 [CholesterolContent] 42.6 [SodiumContent] 180.3 [CarbohydrateContent] 42.3 [FiberContent] 1.4 [SugarContent] 25.0 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Set oven to 350 degrees. Cream together margarine and sugars. Mix in eggs and vanilla extract (2 tsp]. In separate bowl, stir together dry ingredients and add to creamed mixture. Stir until ready. Add 2 tsp vanilla extract. Add chocolate chips. Roll dough into balls. Put chocolate chips on the top of dough (optional]. Bake on greased cookie sheet for 9-11 minutes.
[Name] Portuguese Cebolada [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-06-22T20:45:00Z [Description] Make and share this Portuguese Cebolada recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/34/9/3gucUrhRWKf49BirGCBW_20200622_024739.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/34/9/KuhdqbPOQ0yo5dJIwteQ_20200622_024756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/34/9/F8K6N1crTyqDK4vP5Fct_20200622_024811.jpg"] [RecipeCategory] Onions [Keywords] ["Peppers", "Vegetable", "Portuguese", "European", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2", "1/2", NA, "2/3"] [RecipeIngredientParts] ["onions", "bell peppers", "olive oil", "paprika", "garlic powder", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.9 [FatContent] 13.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 11.2 [FiberContent] 2.9 [SugarContent] 5.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a frying pan on medium high. Slice the onions into half inch rings, separating the rings. Add the onions to the oil, then saute until the onions have softened. Cut the peppers into half inch strips, then add to the onions, and saute for several minutes. Add the remaining ingredients to the pan and saute until the peppers have softened. Taste and adjust the salt and pepper.
[Name] Angel Hair Pasta With Shrimp &amp; Parmesan Lemon Cream Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-22T20:47:00Z [Description] Make and share this Angel Hair Pasta With Shrimp &amp; Parmesan Lemon Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1/4", "3", "3/4", NA, "1", "1/2", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["heavy whipping cream", "lemon juice", "angel hair pasta", "parsley", "chives", "lemon, zest of", "parmesan cheese", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.6 [FatContent] 22.9 [SaturatedFatContent] 12.9 [CholesterolContent] 215.6 [SodiumContent] 883.7 [CarbohydrateContent] 70.0 [FiberContent] 3.6 [SugarContent] 4.3 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil. In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 3 to 4 minutes. Add the angel hair pasta to the boiling water. Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 3 to 4 minutes. Halfway through the cooking, stir in the parsley and chives. When the pasta is done, drain and put in a large bowl. Stir in the shrimp and lemon sauce, the zest and most of the Parmesan. Sprinkle with diced fresh tomatoes. Divide into servings, and top with the remaining Parmesan.
[Name] Lindsay's Chocolate Cafe Chocolate Chip Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2020-06-22T20:48:00Z [Description] Make and share this Lindsay's Chocolate Cafe Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1/2", "1", "1", "1", "2", "1", "1", "1 1/2", "4"] [RecipeIngredientParts] ["rolled oats", "all-purpose flour", "baking powder", "baking soda", "salt", "butter", "granulated sugar", "brown sugar", "eggs", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.0 [FatContent] 29.7 [SaturatedFatContent] 13.8 [CholesterolContent] 59.8 [SodiumContent] 315.2 [CarbohydrateContent] 70.6 [FiberContent] 4.4 [SugarContent] 43.9 [ProteinContent] 7.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.", "In a large mixing bowl, beat butter with an electric mixer on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.", "Drop dough from a large cookie scoop (3 Tbs] 4 inches apart onto ungreased cookie sheets. Bake in a 375* oven for 9-10 minutes or until edges are light brown. Cool on cookie sheets 1 minutes. Transfer to wire racks and let cool. Makes about 30 cookies." ]
[Name] Florida Citrus Meringue Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-06-22T20:49:00Z [Description] Make and share this Florida Citrus Meringue Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "8", "1/2", "2", "4", "1/2", "2", "1/2", "1/2", "4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "lemon juice", "butter", "lemon zest", "orange zest", "vanilla extract", "cream of tartar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.9 [FatContent] 12.8 [SaturatedFatContent] 4.5 [CholesterolContent] 99.9 [SodiumContent] 321.0 [CarbohydrateContent] 63.2 [FiberContent] 1.1 [SugarContent] 43.3 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450*. Line an unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven setting to 350*. Meanwhile, in a saucepan, mix sugar, cornstarch and salt. Whisk in orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick]. Remove from heat. In a small bowl, whisk a small amount of hot mixture into beaten egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter and lemon and orange zests. For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Transfer hot filling to crust. Spread meringue over filling, scaling to edge of crust; swirl top with the back of a spoon. Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
[Name] Golden Puff Pancake (Aka Dutch Baby) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-06-23T11:42:00Z [Description] Make and share this Golden Puff Pancake (Aka Dutch Baby) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1/2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["eggs", "flour", "milk", "sugar", "vanilla extract", "salt", "butter", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.8 [FatContent] 10.6 [SaturatedFatContent] 5.5 [CholesterolContent] 159.0 [SodiumContent] 410.0 [CarbohydrateContent] 20.0 [FiberContent] 0.4 [SugarContent] 6.5 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender or food processor, combine eggs, flour, milk, sugar, vanilla and salt; blend until smooth. Let batter rest while oven preheats to 425*. Place butter in a heavy, ovenproof skillet; place in hot oven for 1-2 minutes to melt (do not burn]. Carefully swirl pan to coat with butter; pour in batter. Bake for 18-20 minutes, until pancake is puffy and deeply golden. Cool 5 minutes, then liberally dust with powdered sugar; cut into 4 wedges and serve with jam or fruit.
[Name] 5-Ingredient Lemon Cake [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-06-23T11:42:00Z [Description] Baking is a science and is all about exact measurements. Follow these simple steps to create this easy and simple lemon cake. There are a number of health benefits from lemons. They can improve digestion and even help control weight. A great way to savor the deliciousness of this fruit is to bake it. Baking is one of the healthiest cooking methods you can use. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/25/h4KfoILStW9pTsDyccQh_5-Ingredient Lemon Cake.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Sweet", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "2", "1/2"] [RecipeIngredientParts] ["powdered sugar", "butter", "eggs", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.2 [FatContent] 20.8 [SaturatedFatContent] 12.7 [CholesterolContent] 112.8 [SodiumContent] 193.1 [CarbohydrateContent] 21.7 [FiberContent] 0.5 [SugarContent] 20.1 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Grease and line the base and sides of a 7-inch springform tin with a baking paper. In a food processor, add the flour, 2.5 oz of butter and 1 slightly beaten egg. Pulse until its crumbly. Divide the dough into two. Press one half of the dough into the base of the tin and set aside. Prepare the lemon curd by placing 1/2 cup lemon juice, 1/2 cup powdered sugar, slightly beaten egg and 2.5 oz butter in a saucepan. Stir continuously until thickened, on low heat. Pour the lemon curd onto the cake base. Top with the remaining crumble mix. Bake until golden brown for 30 minutes. Cool and remove from springform tin. Dust with confectioners sugar and serve.
[Name] A Healthy Quinoa Tabouli [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-06-23T11:42:00Z [Description] This easy quinoa tabouli meal is best paired with white wines, whether for lunch or dinner. Quinoa is increasingly easy to find these days. It&rsquo;s indigenous to the Americas and has a nutty flavor. Unlike Orzo, Couscous or bulgur wheat, Quinoa is gluten-free. Quinoa is a whole grain that is rapidly growing in popularity due to its many health benefits. The quinoa plant itself is more similar to beetroots and spinach. People can eat both the seeds and leaves of this versatile, nutritious plant. Quinoa has a high fiber content compared with other grains. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/26/ayMCst2NStaTmztH7Gvm_A Healthy Quinoa Tabouli.jpg" [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["quinoa", "parsley", "spring onion", "cherry tomatoes", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 828.5 [FatContent] 59.8 [SaturatedFatContent] 8.2 [CholesterolContent] 0.0 [SodiumContent] 42.8 [CarbohydrateContent] 62.3 [FiberContent] 8.9 [SugarContent] 2.9 [ProteinContent] 14.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse and drain the quinoa under cold water. In a saucepan, cook the quinoa in the vegetable stock for 10 minutes. Fluff the quinoa with a fork and put it in a bowl. Finely chop the parsley, spring onions and add it to the quinoa. Slice the cherry tomatoes into quarters and toss with the quinoa. Add some olive oil, lemon juice, salt, and pepper and mix.
[Name] Amazing One-Pot Lamb Stew [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2020-06-23T11:43:00Z [Description] This slow-cooked lamb recipe is packed with umami flavors that you can&rsquo;t resist trying. When it comes to cooking lamb, shoulder probably isn&rsquo;t the cut you&rsquo;d think of first. But inexpensive cuts like lamb shoulder are the unsung heroes of the butcher case. They&rsquo;re cheaper than other cuts and extremely rich in flavor. Some people are a bit afraid of lamb. For them, it&rsquo;s too gamey. The key to fixing this problem is to cook it low and slow. This recipe is just that kind of lamb recipe. Share it with your lamb skeptical friends. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/27/iosStXwVTXWMI2YNM84c_Amazing One-Pot Lamb Stew.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Winter", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", NA, "1", "1", "4", "2", "2", "1/2", "4", "1/2", "1/2", "2", "3", "1/4"] [RecipeIngredientParts] ["bacon", "lamb shoulder", "flour", "garlic cloves", "dry red wine", "paprika", "button mushroom", "dried thyme", "bay leaves", "carrots", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.1 [FatContent] 31.4 [SaturatedFatContent] 12.9 [CholesterolContent] 91.5 [SodiumContent] 647.6 [CarbohydrateContent] 6.3 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 23.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mince the garlic and onions, dice the carrots and chop the mushrooms. Trim the excess fat off the lamb shoulder and cut into bite-sized pieces. Chop the bacon into chunks. In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off. Saute the garlic and the spices in the remaining fat. Add the lamb meat and saute until browned. Add the onions, carrots and cannellini beans and saute for another 2 minutes. Add the red wine and beef stock and bring it to a full boil. simmer for 1 hour or until fork-tender. Season with salt and pepper. Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
[Name] Apple Fennel Salad [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-23T11:43:00Z [Description] This zesty fennel salad recipe can be served as a early course in a multi-course meal or as an entre&eacute;. This recipe doesn&rsquo;t include other aromatics besides onions and fennel. But, you can include others as you like. Thyme or parsley would be very nice additions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/28/Nuhl0MYoSbCgaSLqpC4y_Apple Fennel Salad.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/4", NA, "3", "1/2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["lemon juice", "olive oil", "celery ribs", "walnuts", "parmesan cheese", "fennel", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.3 [FatContent] 27.1 [SaturatedFatContent] 5.0 [CholesterolContent] 11.0 [SodiumContent] 277.3 [CarbohydrateContent] 28.1 [FiberContent] 6.8 [SugarContent] 13.0 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the apples, onion,fennel, and celery into crescents. Reserve fennel tops for garnish. Roughly chop the walnuts. Place all vegetables in a large bowl. Shave Parmesan into strips and set aside. Whisk lemon juice, olive oil, salt and pepper together in a small bowl. Pour dressing over salad and toss. When serving add a few shavings of Parmesan and Fennel tops.
[Name] Aromatic Beef Cacciatore [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2020-06-23T11:43:00Z [Description] This version of cacciatore is worth trying and devouring. This dish typically uses chicken and rabbit as the main components. In this version of the dish, however, beef was selected as the star since it has a refined flavor and contains a level of umami that chicken can&rsquo;t meet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/29/W8ljfhJEQvSgo5a3K16Q_Creamy Citrus Shrimp Soup.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Very Low Carbs", "Spring", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["17", "1", "1", "1", "1", NA, "1/2", "2", "1", "4", "4"] [RecipeIngredientParts] ["beef tenderloin", "olive oil", "onion", "orange bell pepper", "canned tomato", "parsley", "dried oregano", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.1 [FatContent] 27.8 [SaturatedFatContent] 9.8 [CholesterolContent] 102.6 [SodiumContent] 1165.4 [CarbohydrateContent] 5.7 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Season the slices of beef with salt and pepper.", "Heat oil in a cast-iron skillet.", "Sear the beef until brown.", "Add the minced onions and saute for 2 minutes.", "Add the orange bell pepper, dried oregano, pitted olives and saute for another minute.", "Add the red wine and let it simmer for 5 minutes.", "Stir in canned tomatoes and beef stock and bring to a boil.", "Reduce to a simmer and let it cook until tender for about 40 minutes.", "Season with salt and pepper.", "Add the chopped parsley and serve." ]
[Name] Asian Ginger and Sesame Salmon [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2020-06-26T20:40:00Z [Description] This is a great entree when you&rsquo;re looking for a lighter meal. We call for salmon here, but you could use other seafood. Scallops would be very nice with these flavors as well. If you&rsquo;re looking for a side to go with this dish try this apple fennel salad. Really, any leafy green salad would do. Spinach would be a happy medium ground between the lighter and heavy greens. A soy sauce based dressing also tastes quite nice on spinach, which would bring the flavors of the dish together. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "2", "1/2", "1", "1", "1 1/2", "1", "3", "1", "2", NA] [RecipeIngredientParts] ["salmon fillets", "garlic cloves", "ginger", "honey", "soy sauce", "sesame seeds", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.0 [FatContent] 9.6 [SaturatedFatContent] 1.6 [CholesterolContent] 51.6 [SodiumContent] 841.2 [CarbohydrateContent] 11.3 [FiberContent] 1.1 [SugarContent] 7.0 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees Farenheit. Cut the salmon fillet into 4 equal servings and season with salt and pepper. In a bowl, mix the sweet chili sauce, rice wine vinegar, honey, sesame oil, and soy sauce. Mine the garlic and add it to the mixture. Grate the ginger and also add it to the marinade. Add the salmon fillet and marinate for 30 minutes. Arrange the salmon fillet in a baking sheet and bake for 15 minutes. Every 5 minutes, brush the top of the fillet with the marinade. Chop the scallions. When cooked, pour the remaining sauce from the pan over the fish. Sprinkle with sesame seeds chopped spring onions.
[Name] Awesome Carrot Cake [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-06-26T20:41:00Z [Description] A wonderfully moist, perfect recipe for carrot cake. This delicious homemade carrot cake would be perfect for any celebratory occasion or as an afternoon snack idea with friends. A cake that is simple to make from scratch with pantry ingredients. You can easily make it in an afternoon, with plenty of time to kill while the cake is cooling down. The carrots are the star of the show, the crushed pineapples add acidity and at the same time add moisture to the cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Spring", "Summer", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1 1/2", "1", "1", "4", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "brown sugar", "white sugar", "eggs", "vanilla extract", "carrots", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1072.5 [FatContent] 58.4 [SaturatedFatContent] 8.2 [CholesterolContent] 124.0 [SodiumContent] 1017.3 [CarbohydrateContent] 128.4 [FiberContent] 3.2 [SugarContent] 77.3 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x3x3 pan and set aside. Sift flour, baking powder, baking soda, and salt together in a bowl. Combine oil and sugar. Add eggs one at a time beating well after addition. Stir in vanilla extract. Add dry ingredients, then carrots and pineapples. Mix until well blended. Bake for 35 minutes.
[Name] Bacon Wrapped Shrimp With Cheese [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-06-26T20:44:00Z [Description] This bacon wrapped shrimp is a great appetizer for a cocktail party, a garden party, a summer grill out, or even brunch. Who doesn&rsquo;t love skewers, right? This recipe calls for baking to get the bacon crispy. But, you could easily grill this dish as well for an added smoky flavor. Just grill them for 5 minutes on each side. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "6", "2", "4", "8"] [RecipeIngredientParts] ["shrimp", "bacon", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 13.9 [SaturatedFatContent] 5.6 [CholesterolContent] 135.0 [SodiumContent] 827.6 [CarbohydrateContent] 2.5 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a bowl, toss the shrimp with smoked paprika. Wrap each shrimp with a bacon strip. Thread three of the wrapped shrimp onto each skewer. Arrange the skewers on a baking sheet and bake until the bacon is crisp, about 12 minutes. Plate while still hot and sprinkle feta cheese crumbles over the dish so that they melt slightly.
[Name] Baked Cheese in Ramekins [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T20:45:00Z [Description] Historically speaking, there are a bunch of misconceptions about the creation of Parmesan. One thing is for sure is that it comes from the Italian province of Parma. Monks in the Parma region were the first group to make the distinctive hard cheese during the Middle Ages. By the Renaissance period, people in the nobility were producing this fine cheese as well. The perfect Parmigiano Reggiano is aged for about 18 to 24 months. Time and cheese go together quite well. Additional aging permits full development of the cheese&rsquo;s flavor potential. [Images] character(0) [RecipeCategory] African [Keywords] ["Spring", "Summer", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["butter", "parmesan cheese", "milk", "salt", "white pepper", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.4 [FatContent] 15.2 [SaturatedFatContent] 9.2 [CholesterolContent] 40.3 [SodiumContent] 628.8 [CarbohydrateContent] 11.8 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients. Pour the mixture into the ramekins. Bake it at 350 for 15 minutes. Optional: Torch or broil additional cheese.
[Name] Cheesy Baked Oyster and Spinach [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-26T20:47:00Z [Description] Baked oysters are usually served as an appetizer for wine tasting menus since they are light, have a distinctive taste and party vibe. Oysters have a deliciously briny and flavorful meat and are considered a delicacy around the world. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spring", "Summer", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["16", "5", "1/4", "1/4", "1", "4", "1", "2", "1/4"] [RecipeIngredientParts] ["ricotta cheese", "monterey jack cheese", "cheddar cheese", "bacon", "spinach", "garlic powder", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.2 [FatContent] 28.5 [SaturatedFatContent] 12.3 [CholesterolContent] 157.3 [SodiumContent] 663.4 [CarbohydrateContent] 13.3 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut bacon into smaller pieces and cook until crisp. Set aside to cool. Shuck the oysters and leave them in the bottom half of the shell. Preheat the oven to 450 degrees Fahrenheit. Squeeze the chopped spinach to remove excess moisture. In a bowl, combine ricotta, Monterey jack cheese, cheddar, bacon bits, spinach, garlic powder, and smoked paprika. Set the oysters in their shells on the baking sheet. Scoop a dollop of cheese filling and top over the oyster. Sprinkle with parmesan cheese. Bake for 10 minutes, until the cheese is golden. Serve warm.
[Name] Delicious Blue Cheese Burgers [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2020-06-26T20:50:00Z [Description] Incredibly flavorful, they are absolutely amazing! With bacon and blue cheese, these are perfect for summer grilling! VIDEO https://www.youtube.com/watch?v=pDklAB7EJPM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3Y3HBmQuScaPRBeJu1qr_Blue-Cheese-Bacon-Burgers-4_Fotor_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/4", "1", "1/2", "4"] [RecipeIngredientParts] ["lean ground beef", "bacon", "roquefort blue cheese", "red onion", "pureed chipotle chile", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.3 [FatContent] 21.6 [SaturatedFatContent] 8.3 [CholesterolContent] 114.6 [SodiumContent] 369.2 [CarbohydrateContent] 22.8 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, add ground beef, bacon, cheese, onions, chipotle purée and freshly ground black pepper. Mix the ingredients until well blended. Divide the beef mixture into 4 sections and form 4 patties. Press in the center of each patty (make a dent] and transfer to a plate. Cover with plastic wrap and transfer to the refrigerator for 2 hours.", "Set the BBQ temperature to 450ºF and place patties; grill about 7 minutes per side or until the internal temperature reads 160ºF.", "A couple minutes before patties are done cooking, place hamburger buns on the highest grill and toast. When serving, place blue cheese on top of the patty. Makes 4 burgers." ]
[Name] Baked White Fish [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T20:51:00Z [Description] This is an herbaceous baked white fish dish, but also has the umami and salt of the soy sauce. It calls for cod, but any meaty white fish will work such as John Dory, swordfish or halibut. If you want to punch up the flavor a bit more, add a hunk of butter or some bacon to the dish. That will really make it sing. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "5", "1", "1", "1", "1"] [RecipeIngredientParts] ["cod fish fillets", "garlic clove", "ground black pepper", "lemon", "dill", "basil", "spring onion", "low sodium soy sauce", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.8 [FatContent] 20.0 [SaturatedFatContent] 8.5 [CholesterolContent] 104.2 [SodiumContent] 465.5 [CarbohydrateContent] 9.3 [FiberContent] 3.6 [SugarContent] 1.2 [ProteinContent] 35.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees Fahrenheit. Mince the garlic, dill, and basil; put in a bowl together with the softened butter, mix well. Zest the lemon into the bowl. Arrange the fish on a baking tray lined with a parchment paper. Add all ingredients and fold the parchment paper around the edges in 1/4-inch folds to create a half-moon shape. Fold to seal the pockets. Bake for 15 mins. Squeeze lemon over the dish before serving.
[Name] Beef Roast in Pinot Noir Sauce [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT3H15M [PrepTime] PT30M [TotalTime] PT3H45M [DatePublished] 2020-06-26T20:51:00Z [Description] Beef chuck is an overlooked cut of meat. But, it's inexpensive. It's a great way to serve a family very inexpensively. If it's not cooked correctly, however, it can be stringy or tough. But, this recipe cooks this cut low and slow, until it's tender and full of flavor. We have dressed up this exquisite piece of meat with fresh thyme and caramelized shallots and a rich red wine sauce to push this dish over the edge of decadence. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1/4", "2", "1 1/2", "1 1/2", "1 1/2", "1/8", "3", "2", "3", "3"] [RecipeIngredientParts] ["shallot", "olive oil", "pepper", "salt", "fresh thyme leaves", "olive oil", "beef broth", "flour", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.5 [FatContent] 26.6 [SaturatedFatContent] 10.9 [CholesterolContent] 164.9 [SodiumContent] 1461.9 [CarbohydrateContent] 11.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 50.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 275 degrees F. Trim the roast of excess fat. Add olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle the salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings. Cut shallots in half and remove skins. Next, add the shallots to the pot and cook until browned. Remove the shallots and set aside. Add red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot. Place shallots and roast into roasting pan and place in the preheated oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart. Meanwhile, in the saucepot, stir together beef broth and Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups. After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast. Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan. In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste. Pour the sauce over the roast and shallots and serve.
[Name] Berry Sarabande [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T20:51:00Z [Description] A berry sarabande is the sweet ending to a pleasant meal. Berries in cream are a lovely spring dish &mdash; creamy, a bit tart, and very appetizing. [Images] character(0) [RecipeCategory] African [Keywords] ["Summer", "Winter", "Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "1", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["unflavored gelatin", "water", "heavy cream", "sugar", "cream of tartar", "berries", "orange zest", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.0 [FatContent] 44.1 [SaturatedFatContent] 27.4 [CholesterolContent] 163.0 [SodiumContent] 54.0 [CarbohydrateContent] 30.6 [FiberContent] 0.3 [SugarContent] 26.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chill whipping cream and orange juice. Dissolve four tablespoons of gelatin in hot water and then chill. If berries were frozen remove some of the juice. While beating slowly; add the sugar, zest orange juice, cream of tartar until well combined. Once whipped, fold in the berries. Cover the inside of a Bundt pan with plastic wrap and add the berry and cream mixture. Chill until ready to serve. When serving turn-over Bundt pan and pull the edge of the plastic wrap to remove from the pan. Remove the wrap and garnish with chopped mint.
[Name] Winter Fruit Chutney [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-06-26T20:52:00Z [Description] This cinnamon and coriander spiced chutney combines California wine, raisins and citrus. Serve it with the barbecued turkey, or as an appetizer with goat cheese and crusty bread. From John Ash, culinary director at Fetzer Vinyards in Sonoma, California. From Bon Appetit Nov 1997. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/3", "1", "1", "1", "1 1/2", "1 1/2", "1/2", "1/3", "1/3", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["orange", "dry white wine", "sugar", "fresh lemon juice", "cinnamon stick", "bay leaf", "whole black peppercorns", "dried cranberries", "dried fig", "raisins", "crystallized ginger", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.0 [CarbohydrateContent] 78.5 [FiberContent] 7.6 [SugarContent] 64.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside. Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids. Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.]. *Nonreactive cookware interiors that will not adversely affect foods include stainless steel, anodized aluminum, enamel linings and nonstick surfaces.
[Name] Wild Salmon With Grapefruit Beurre Blanc [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-06-26T20:52:00Z [Description] From Cooking Light magazine July 2006. The outdoor goes upscale at the Kachemak Bay Wilderness Lodge, where this is served with grilled vegetables. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1/2", "1/2", "7", "3/4", "4", "1", "2", "1/8", "1/4"] [RecipeIngredientParts] ["olive oil", "shallot", "anchovy fillet", "garlic", "dry white wine", "pink grapefruit juice", "salmon fillets", "pink grapefruit", "butter", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.9 [FatContent] 46.6 [SaturatedFatContent] 17.9 [CholesterolContent] 223.5 [SodiumContent] 355.9 [CarbohydrateContent] 13.4 [FiberContent] 1.0 [SugarContent] 4.6 [ProteinContent] 67.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil in small skillet over medium heat. Add shallots, anchovy and garlic; saute until soft. Add wine and 6 tablespoons grapefruit juice; boil until reduced to 1/2 cup, about 4 minutes. Add cream; reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 minutes. Set sauce aside. Prepare barbecue (medium high heat]. Brush salmon and grapefruit rounds with 2 tablespoons oil. Sprinkle with salt and pepper. Grill salmon until cooked to desired doneness, about 4 minutes per side for medium, and grapefruit until charred in spots, about 2 1/2 minutes per side. Transfer salmon and grapefruit to plates. Bring sauce to simmer, whisking often. Whisk in butter by 1/2 tablespoonfuls, then Worcestershire and hot pepper sauce. Mix in 1 tablespoon grapefruit juice. Season with salt and pepper. Serve salmon with sauce.
[Name] Lightened Zucchini Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-06-26T20:52:00Z [Description] Make and share this Lightened Zucchini Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1 3/4", "1", "1", "1", "1/4", "3/4", "1/2", "1/3", "1"] [RecipeIngredientParts] ["zucchini", "all-purpose flour", "sugar", "baking soda", "salt", "ground cinnamon", "baking powder", "applesauce", "egg substitute", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.1 [FatContent] 3.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 166.6 [CarbohydrateContent] 28.7 [FiberContent] 0.7 [SugarContent] 15.0 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside. Combine flour and next 5 ingredients (flour through baking powder] in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (7 1/2 x 3-inch] loaf pans coated with cooking spray. Bake at 350* for 1 hour (to 1 hour 15 minutes] or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
[Name] Reese&rsquo;s Peanut Butter Cup Martini [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-26T20:53:00Z [Description] This was so fun. &nbsp;I let my peanut butter cup vodka chill in the fridge for a few days to let all that goodness blend together. &nbsp;You&rsquo;ll have leftover chocolate vodka https://whitneybond.com/reeses-peanut-butter-cup-martini/ [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/42/UGp8E5NIQYyNz2Wauy7G_7637422B-75E0-43E7-8899-B94CC548F4E9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/42/fykii7eSueynGnylE56Q_204BD6EA-6853-489F-9E8E-7151721FF0AA.jpeg"] [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["vodka", "vodka", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.7 [FatContent] 12.1 [SaturatedFatContent] 5.0 [CholesterolContent] 10.4 [SodiumContent] 183.9 [CarbohydrateContent] 27.3 [FiberContent] 1.4 [SugarContent] 18.2 [ProteinContent] 5.5 [RecipeServings] 1.0 [RecipeYield] 1 Martini [RecipeInstructions] ["Add the Reese's cups and vodka to a blender.", "Cover and blend until smooth, then strain into a mason jar and store until ready to use.", "Add the Reese's vodka, chocolate liqueur, milk and ice to a cocktail shaker.", "Shake well.", "Drizzle a chilled martini glass with the chocolate syrup, then pour the martini from the cocktail shaker into the glass.", "Skewer a couple of mini peanut butter cups as a garnish, if you'd like. (I dipped my rim into  creamy peanut butter & crushed Reese’s Pieces.]." ]
[Name] Chilaquiles El Rancho Merlita [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2020-06-26T20:53:00Z [Description] Make and share this Chilaquiles El Rancho Merlita recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1", "1", "8", "1", "1/2", "2"] [RecipeIngredientParts] ["eggs", "milk", "cottage cheese", "corn tortillas", "green chilies", "fresh cilantro", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.7 [FatContent] 18.6 [SaturatedFatContent] 9.4 [CholesterolContent] 230.5 [SodiumContent] 497.3 [CarbohydrateContent] 16.6 [FiberContent] 1.9 [SugarContent] 3.0 [ProteinContent] 22.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well. Pour into 2 (9-inch] pie plates sprayed with cooking spray.", "Refrigerate at least 8 hours or overnight.", "Heat oven to 350 degrees F. Bake chilaquiles, uncovered, 50 minutes or until puffed and golden brown.", "Variation: Prepare as directed, substituting one 13x9 inch baking dish for the 2 pie pans and increasing the baking time to 55 minutes or until puffed and golden brown.", "Serve with salsa, guacamole and/or sour cream." ]
[Name] Wild Berry-Oatmeal Cheesecake Muffins [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-06-26T20:53:00Z [Description] Make and share this Wild Berry-Oatmeal Cheesecake Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "3", "1", "3/4", "1", "1/2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["old fashioned oats", "buttermilk", "cream cheese", "granulated sugar", "orange zest", "flour", "brown sugar", "baking powder", "baking soda", "salt", "egg", "butter", "mixed berry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.7 [FatContent] 11.5 [SaturatedFatContent] 6.4 [CholesterolContent] 47.3 [SodiumContent] 306.7 [CarbohydrateContent] 37.5 [FiberContent] 1.5 [SugarContent] 19.2 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F. Combine oats and buttermilk in small bowl; let stand 10 minute. Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl. Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir until just moistened. Gently stir in berries. Spoon half the batter evenly into muffin cupps lined with 12 extra-large or giant paper liners. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter. Bake 30 - 35 minutes or until toothpick inserted in centers comes out clean.
[Name] Cooking Light Chicken Tetrazzini [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2020-06-26T20:53:00Z [Description] From March 2003. This classic dish, created and named for the 19th century opera singer Luisa Tetrazzini, is a great way to use left over chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking. Can make 2 casseroles, eat one now and freeze the other for later. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1", "3/4", "3", "1/2", "2/3", "3", "2 1/4", "1/2", "7", "4", "1"] [RecipeIngredientParts] ["butter", "onion", "celery", "fresh ground black pepper", "salt", "mushrooms", "dry sherry", "all-purpose flour", "low sodium chicken broth", "fresh parmesan cheese", "low-fat cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 817.7 [FatContent] 27.7 [SaturatedFatContent] 12.9 [CholesterolContent] 130.5 [SodiumContent] 1112.1 [CarbohydrateContent] 75.1 [FiberContent] 5.3 [SugarContent] 6.1 [ProteinContent] 63.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350*.", "Melt butter in large stockpot coated with cooking spray over medium high heat. Add onion, celery, pepper, salt and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry, cook 1 minute.", "Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick] with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.", "Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8 inch square] baking dishes coated with cooking spray.", "Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture. If using panko crumbs, spray with cooking spray after sprinkled on top.", "Bake at 350* for 30 minutes or until lightly browned. Remove casserole from oven, let stand 15 minutes. Yields 2 casseroles.", "To freeze unbaked casserole: Prepare through step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Store in freezer for up to 2 months.", "To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours]. Preheat oven to 350*. Remove foil; reserve foil. Remove plastic wrap and discard. Cover casserole with reserved foil; bake at 350* for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes." ]
[Name] Cooking Light Health Muffin [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-26T20:54:00Z [Description] A contribution by reader Sandy Roth. 1992 Nov/Dec Cooking Light magazine. A few shredded apples and chopped nuts can be added. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["water", "baking soda", "fat-free buttermilk", "quick-cooking oats", "raisins", "all-purpose flour", "whole wheat flour", "brown sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 132.3 [CarbohydrateContent] 23.8 [FiberContent] 2.0 [SugarContent] 8.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 20 muffins [RecipeInstructions] Combine cereal and water in a bowl; let stand 5 minutes. Dissolve baking soda in buttermilk; stir. Add buttermilk, oats, and next 7 ingredients to cereal; stir just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 375* for 15 minutes. Remove from pans; let cool on a wire rack. About 128 calories each.
[Name] Four-Cheese Vegetable Lasagna from Cooking Light [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2020-06-26T20:54:00Z [Description] Make and share this Four-Cheese Vegetable Lasagna from Cooking Light recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "1", "1/2", "3", "1/2", "3", "1/2", "1/4", "1/4", "1 1/2", "1", "1/2", "12"] [RecipeIngredientParts] ["spinach", "zucchini", "carrots", "green onion", "red bell pepper", "garlic cloves", "all-purpose flour", "low-fat milk", "fresh parmesan cheese", "salt", "pepper", "low fat cottage cheese", "part-skim mozzarella cheese", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.0 [FatContent] 10.4 [SaturatedFatContent] 5.7 [CholesterolContent] 34.4 [SodiumContent] 521.7 [CarbohydrateContent] 17.7 [FiberContent] 2.2 [SugarContent] 8.5 [ProteinContent] 19.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Press spinach between paper towels until barely moist, and set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add zucchini and next 4 ingredients, saute 7 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 5 minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt and pepper; cook an additional minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup, and set aside. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese mixture, half of vegetable mixture, and half of spinach mixture. Repeat layers, ending with noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover and bake ate 375 degrees for 35 minutes. Let stand 5 minutes before serving.