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[Name] Prosciutto-Wrapped Shrimp With Lemon Couscous [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-06-26T20:56:00Z [Description] From March 2000 Cooking Light magazine. The prosciutto adds intense saltiness to balance the sweetness in the sauce. The lemony zing of the couscous rounds out the complex flavors of this dish. [Images] character(0) [RecipeCategory] Grains [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "3", "2", "1/2", "24", "6", "1 1/4", "3/4", "1/4", "2", "2", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["Bourbon", "maple syrup", "Dijon mustard", "chili powder", "jumbo shrimp", "prosciutto", "water", "couscous", "green onion", "fresh parsley", "lemon rind", "fresh lemon juice", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.6 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 211.7 [SodiumContent] 1312.2 [CarbohydrateContent] 39.4 [FiberContent] 2.1 [SugarContent] 10.7 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Shrimp: Preheat broiler. Combine first 5 ingredients in a bowl, stirring with a whisk. Peel shrimp, leaving tails intact. Add shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, discard marinade. Cut each of the prosciutto sliced lengthwise into 4 strips. Wrap 1 strip around each shrimp. Thread 6 shrimp onto each of 4 (8-inch] skewers. Place skewers on a broiler pan coated with cooking spray, and broil 3 minutes on each side until done. Serve shrimp over Lemon Couscous. Yield: 4 servings (serving size: 6 shrimp and 1/2 cup couscous]. 305 calories. Lemon Couscous: Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients. Serves 4, 1/2 cup each.
[Name] Cooking Light Strawberry Amaretto Cheesecake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2020-06-26T20:56:00Z [Description] Make and share this Cooking Light Strawberry Amaretto Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "2", "2", "4", "1/8", "2 3/4", "1"] [RecipeIngredientParts] ["amaretti cookie crumbs", "cottage cheese", "cream cheese", "sugar", "Amaretto", "eggs", "cream of tartar", "fresh strawberries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.3 [FatContent] 14.1 [SaturatedFatContent] 7.4 [CholesterolContent] 71.2 [SodiumContent] 320.8 [CarbohydrateContent] 20.6 [FiberContent] 0.6 [SugarContent] 19.1 [ProteinContent] 9.9 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Coat the bottom of a 10 inch spring form pan with cooking spray; sprinkle with crumbs, and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process until smooth. Pour into a large bowl; set aside. Beat egg whites (at room temperature] and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbs at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared pan. Bake at 325 degrees for 50 minutes. Remove pan from oven. Cool 15 minutes. Cover and chill at least 8 hours. Combine 3/4 cup strawberries and 1 Tbs sugar in container of an electric blender; cover and process until smooth. Arrange remaining 2 cups strawberries on top of cheesecake. Drizzle with strawberry glaze.
[Name] Apple Cobbler from Cooking Light [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-06-26T20:56:00Z [Description] October 2002 This cobbler comes together quickly with the help of packaged pie dough. Tart Granny Smith apples remain firm and pleasantly sharp after cooking. You could also experiment with Rome or Braeburn apples. About 275 calories per serving. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/3", "1/4", "1/2", "1/2", "1", "0.5", "1", "1", "1"] [RecipeIngredientParts] ["apple cider", "all-purpose flour", "brown sugar", "ground cinnamon", "butter", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.7 [FatContent] 10.1 [SaturatedFatContent] 3.6 [CholesterolContent] 3.8 [SodiumContent] 157.3 [CarbohydrateContent] 48.0 [FiberContent] 2.4 [SugarContent] 26.1 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Arrange apples in an 11 x 7 inch baking dish. Drizzle cider over apples. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture. Roll dough into a 12 x 8 inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape. Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350 degrees for 40 minutes or until crust is golden brown.
[Name] Oatmeal Pecan Pie from Cooking Light Nov 2006 [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-06-26T20:57:00Z [Description] Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store in the refrigerator if you do. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "2/3", "1/2", "2", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["dark brown sugar", "light corn syrup", "oats", "pecans", "butter", "vanilla extract", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.0 [FatContent] 10.8 [SaturatedFatContent] 4.2 [CholesterolContent] 54.1 [SodiumContent] 252.3 [CarbohydrateContent] 79.1 [FiberContent] 1.9 [SugarContent] 38.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Roll dough into an 11 inch circle. Fit into a 9 inch pie plate coated with cooking spray. Fold edges under; flute. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 degrees for 50 minutes or until center is set. Cool completely on a wire rack.
[Name] Grandbaby Cakes' Banana Fritters [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-06-26T20:57:00Z [Description] This is a recipe by Joycelyn Delk Adams. I put recipes here until I'm ready to make them. I could never remember where I find good recipes otherwise. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/4", "2", "1 1/4", "1", "1", "1/3", "3", "1/2", "2", "2", "1 1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "granulated sugar", "egg", "milk", "milk", "vanilla extract", "butter", "bananas", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 987.2 [FatContent] 86.6 [SaturatedFatContent] 13.0 [CholesterolContent] 56.0 [SodiumContent] 959.7 [CarbohydrateContent] 48.6 [FiberContent] 2.6 [SugarContent] 10.6 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sift one cup of flour with baking powder, salt and granulated sugar.", "Combine egg, milk and melted butter until smooth then add to dry ingredients and mix until batter is smooth yet stiff.", "Roll banana pieces in remaining ¼ cup of flour then shake off (the extra flour helps to create an adhesive before dipping into the batter]; dip into fritter batter, completely coating pieces with batter.", "Fry in oil at 375 degrees until golden brown, turning fritters to brown evenly on all sides; drain on paper towels; sprinkle when hot with powdered sugar and serve with caramel sauce if you so desire!" ]
[Name] Haslet [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2020-06-26T20:57:00Z [Description] Make and share this Haslet 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/54/05/53/q4RnImmASqSTRaf1I6FN_With chips 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/EyGxrWySAiL1O104IdZN_Sliced s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/eWwruVmhRfqgUhMp0Sm3_Ramakin cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/KwjhBgt3TkCgXDBIr7Zn_Ramakin uncooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/yUifdy1XQnziKTvfpFSA_Soaked bread s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/nYa1D3yIQmW88brRvSvj_Processing 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/c4nmly8Tae9a7GNP4WTa_Cut cu s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/iTvbqMVT2abzOm8u94uI_Cut cu s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/M47pjtTRQaqMZXC81cDN_Dished s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/OooIn1pqQoSnMLX6S70a_Turned out s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/53/8GcwKshpTuaxOMU86Eao_Cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/qGfiMGpRcejZ9EOBQgMw_Bread%20and%20milk%20s.jpg" ] [RecipeCategory] Pork [Keywords] ["Onions", "Vegetable", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["130", NA, "400", "1", "4", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["milk", "ground pork", "onion", "garlic cloves", "egg", "sage", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.1 [FatContent] 23.5 [SaturatedFatContent] 8.5 [CholesterolContent] 118.5 [SodiumContent] 241.5 [CarbohydrateContent] 20.2 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break up the bread into a bowl and cover it with milk. Allow the bread to soak for at least 30 minutes. Squeeze out as much of the milk as possible and discard the milk. Place the bread in a processor. Add all the other ingredients and process for two minutes or so. Lightly oil a glass dish or metal tin and spoon in the mixture. Place on the lower rack of the oven and bake at 190°C for about 75 minutes. Check frequently and cover with aluminium foil if the surface shows signs of burning. Remove from the over, turn onto a rack and allow to cool completely. Thinly slice the haslet and refrigerate.
[Name] Mixed Berry Shrub [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-06-26T20:58:00Z [Description] Berries are one of the healthiest foods you can eat. Why not add a little berry juice shrub to your life? We guarantee that it&rsquo;ll be tasty. Incorporating berries in different jams, preservatives, and baked goodies is common. But how about in cocktail mixes? Berries are one of our top favorites when it comes to wine cocktails. They tend to balance the flavor between tanginess, sweet, and sour flavor notes. [Images] character(0) [RecipeCategory] African [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "2"] [RecipeIngredientParts] ["berries", "sugar", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 75.0 [FiberContent] 0.0 [SugarContent] 74.8 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring the mixture to a boil, then reduce to a simmer for 10 minutes to infuse the berry flavor into liquid. Once cooked, chill the shrub. Mix two cups of shrub mix with a bottle of champagne. You will have some shrub mix left over to use later.
[Name] Budget-Friendly Garlic &amp; Mushroom Pasta [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T20:58:00Z [Description] Soy sauce, tofu, mushrooms and pasta aren&rsquo;t a typical combination. But, it works well in this dish. A tasty and easy dish you can make in a snap. You can interchange the spinach for broccoli or cauliflower or even baby asparagus. You can also add other flavors such as Hoisin sauce to add more of an Asian kick. You may want to add some chopped chicken breast to add more protein to the dish. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "12", "6", "1", "3", "3", "5", "2", NA] [RecipeIngredientParts] ["fettuccine pasta", "button mushrooms", "silken tofu", "garlic cloves", "cherry tomatoes", "spinach", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.7 [FatContent] 6.4 [SaturatedFatContent] 0.9 [CholesterolContent] 43.0 [SodiumContent] 554.2 [CarbohydrateContent] 39.8 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta as per the directions. Mince the garlic, cut the silken tofu into bite-sized pieces, cut the cherry tomatoes into half, chop the button mushrooms. Add oil in a hot pan and sear silken tofu until it forms a crust. Add the mushrooms and tomatoes and saute for 2 minutes. Add the garlic and saute for another minute. Crank up the heat and add the pasta. Add the spinach, soy sauce, and mix well. Season with salt and pepper and serve immediately,.
[Name] Cafe Au Cin [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-06-26T20:58:00Z [Description] This sweet coffee drink will tickle your taste buds at brunch or on other special occasions such as holidays. This recipe uses Port, a sweet red wine. The other dominant flavor here is coffee. It would pair well with sweet brunch items. Think syrup, so French Toast, waffles and pancakes would all be nice with this beverage. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Cajun", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 21.7 [FiberContent] 0.8 [SugarContent] 17.1 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine and mix ingredients in a blender at high speed. Pour into a large coffee mug.
[Name] Bubbly Champagne Punch [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-26T20:58:00Z [Description] A refreshing and light sangria drink is perfect for a gathering or most any occasion. This ros&eacute; sangria is very simple and very thirst quenching. Because this is a sparkling ros&eacute;, serve it immediately while there bubbles are at their most effervescent. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "16", "25", "1", "1", NA] [RecipeIngredientParts] ["orange", "apple", "pear", "pineapple", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.6 [CarbohydrateContent] 17.7 [FiberContent] 2.8 [SugarContent] 12.8 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the orange and pineapples into slices. Diced the apples and Pear. And put it into a large punch bowl. And add all other ingredients and mix well. You can optionally add mint leaves to add a minty flavor to the punch. Serve and Enjoy!
[Name] Cheesy Baked Lobster Tails [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T20:59:00Z [Description] Lobster is one of the most prized foods of the sea, it has richer flavor but a similar texture as shrimp. Lobster is versatile as an ingredient. The meat can be grilled, steamed and even boiled. The shell can be used for added flavor in stocks and soups. One of the best recipes for lobster is created by grilling and baking. These methods turn this incredible ingredient into a perfect meal that can be enjoyed with a glass of wine. This recipe bakes the lobster to release all of its tasty goodness. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1", "1", "1", "1", "5"] [RecipeIngredientParts] ["lobster tails", "garlic powder", "parmesan cheese", "lemon juice", "dried rosemary", "dried thyme", "dried oregano", "dried basil", "onion powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.9 [FatContent] 21.7 [SaturatedFatContent] 13.5 [CholesterolContent] 60.2 [SodiumContent] 514.4 [CarbohydrateContent] 7.7 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Using a sharp knife, cut the lobster tail in half and set aside. In a bowl, mix all other ingredients. Place the lobster tails in a baking pan lined with parchment paper. Add the cheese-garlic-herbs-butter mixture on top of the lobster meat. Bake the lobster for 15 minutes. Serve and top with fresh parsley or coriander.
[Name] Cheesy Pork Cordon Bleu [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-26T21:00:00Z [Description] A salty and cheesy combination perfect for those who want to taste a new version of cordon bleu. Cordon bleu hails from Switzerland and is typically a slice of meat that is wrapped and has a filling of cheese. [Images] character(0) [RecipeCategory] European [Keywords] ["High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["24", "1", "8", "1/4", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["parmesan cheese", "canola oil", "flour", "garlic powder", "egg", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.3 [FatContent] 32.2 [SaturatedFatContent] 8.8 [CholesterolContent] 148.1 [SodiumContent] 826.7 [CarbohydrateContent] 15.1 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Cut the pork tenderloin into 6 equal parts. Sandwich each piece between two sheets of wax paper or parchment paper. Using a rolling pin, pound each pork tenderloin until thin steaks. Season with salt and pepper. Place grated parmesan on each piece. Divide the pepperoni slices into 6 servings and carefully lay down each piece of port. Fold over the steak to enclose the cheese and the pepperoni slices. In a small bowl whisk together 1/2 cup of flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Place the beaten egg in another small bowl, and the panko bread crumbs in a third small bowl. Carefully pick up the stuffed pork and lightly coat each side in the flour mixture, then dip in the egg mixture, followed by the panko bread crumbs to coat. Once the oil is hot, place the pork in the skillet and cook for 2 to 3 minutes per side to form a golden-brown crust. Place the skillet into the oven for an additional 7 to 10 minutes or until cooked through.
[Name] Chicken Braised in Red Wine [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-06-26T21:00:00Z [Description] It doesn&rsquo;t get more decadent than this dish. Coq au Vin is a French classic. But this version you can make at home. If you want to add some additional flavor, you could add some tarragon or herb de Provence to this recipe. You may could also add some potatoes and carrots to soak up the tasty gravy of this dish. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "3", "2", "2", "1", "1", "25", "1", NA] [RecipeIngredientParts] ["chicken breasts", "garlic cloves", "soy sauce", "bay leaves", "black pepper", "red wine", "lemon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.9 [FatContent] 18.6 [SaturatedFatContent] 4.6 [CholesterolContent] 96.8 [SodiumContent] 776.6 [CarbohydrateContent] 10.5 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 33.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mince the garlic and zest the lemon. In a pan, heat oil and saute the garlic and chicken for 3 minutes. Add the soy sauce, black pepper, and bay leaf. Add the wine, bring to a boil then reduce to a simmer for 40 minutes. Once the meat is tender, season with salt and add some lemon zest.
[Name] Chicken Katsu in Honey Glaze [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-06-26T21:01:00Z [Description] A sweet and citrusy chicken katsu! This is a tasty version of a katsu recipe with panko-crusted chicken and a perfect honey glaze. Katsu is a cut of meat breaded in panko, usually served with shredded cabbage and a sweet sauce called tonkatsu sauce. The invention of Katsu was in the 1900s at a Tokyo restaurant. Katsu is traditionally made from beef. However, during the modernization in Japan, pork and deep frying were introduced. So today, variations of katsu range from chicken to vegetables. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["24", NA, "1", "3", "3", "3", "3", "1/2", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "all-purpose flour", "eggs", "water", "panko breadcrumbs", "honey", "hoisin sauce", "grapefruit juice", "black sesame seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2308.0 [FatContent] 178.8 [SaturatedFatContent] 24.7 [CholesterolContent] 254.1 [SodiumContent] 932.7 [CarbohydrateContent] 121.9 [FiberContent] 5.5 [SugarContent] 42.6 [ProteinContent] 58.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lightly pound each chicken breast. Season with salt and pepper. Put seasoned flour, lightly beaten eggs with water and panko with chili flakes in 3 separate bowls. Dredge each piece of chicken in flour, tapping off the excess. Dip in the egg. Then coat the chicken with panko. Transfer to a baking sheet. Repeat with the remaining chicken. Deep fry each piece of chicken over medium-high heat until golden brown. Combine lemon juice, hoisin sauce, and honey in a small saucepan. Bring to a simmer for 3 minutes. Add the sesame seeds. Toss the chicken into the katsu glaze. Slice before serving.
[Name] Chicken Meatballs With Mustard-Mayo Sauce [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-06-26T21:01:00Z [Description] Chicken is the most popular meat in the United States. Why not chicken as a meatball? These won&rsquo;t be dried since they&rsquo;re fried. The recipe calls for an easy mayo-mustard sauce. But these would be delicious in a marinara, barbecue or teriyaki sauce as well. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", "2", "1", "1", "1", "3", "3", NA, "1", "2", "1"] [RecipeIngredientParts] ["ground chicken", "garlic powder", "eggs", "wheat flour", "Worcestershire sauce", "oyster sauce", "paprika", "onion powder", "dried thyme", "all-purpose flour", "mayonnaise", "yellow mustard", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1350.3 [FatContent] 117.6 [SaturatedFatContent] 16.5 [CholesterolContent] 127.0 [SodiumContent] 412.6 [CarbohydrateContent] 53.5 [FiberContent] 2.6 [SugarContent] 0.5 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill. In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg. Mix well until fully incorporated. Using an ice cream scooper, scoop out the mixture and form it into a ball. Heat the oil in a heavy-bottomed pan. Standard breading procedure. Flour - Egg Wash - Flour. Deep fry the meatballs until golden brown and put it in a bowl lined with paper towels to drain excess oil. Plate and top with the sauce.
[Name] Chilled Goat&rsquo;s Milk Soup [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT1H10M [PrepTime] PT23M [TotalTime] PT1H33M [DatePublished] 2020-06-26T21:01:00Z [Description] A sweet dessert is a great way to end a meal. This is a unique one and is very easy to make. There are a lot of soup recipes but, not many sweet ones. And this one is a palate pleaser. Simmering the milk rather than boiling prevents the milk from curdling. In this way, the milk retains its creamy texture and taste. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "12", "12", "15", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["lemon", "milk", "cardamom pods", "sugar", "water", "nasturtium blossoms", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.0 [FatContent] 10.9 [SaturatedFatContent] 5.0 [CholesterolContent] 22.2 [SodiumContent] 93.3 [CarbohydrateContent] 111.9 [FiberContent] 2.2 [SugarContent] 104.1 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the lemon and get rid of the pith. Completely dissolve the sugar in the water. Candy lemon peel by boiling for 60 minutes in the sugar water. Dip nasturtium blossoms in the hot sugar to candy. Set aside. Combine goat's milk and evaporated cow's milk in a saucepan. Stir in Cardamom pods and simmer for 10 minutes. Chill in the refrigerator for about 20 minutes before serving. Top with candied lemon peel and nasturtium blossoms, seeds and nuts.
[Name] Chocolate Beer Cheese Bread [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-06-26T21:02:00Z [Description] Chocolate and beer combination? Sounds interesting right? There&rsquo;s no denying that chocolates are some people&rsquo;s guilty pleasure. It can be mixed and matched with spices and savory classic ingredients. This recipe creates a combination that can surely please both beer lovers and chocolate enthusiasts. Adding some walnuts and almonds will add additional texture to this delicious cake recipe. A good chocolate ganache in the middle will level-up the cake too. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Cheese", "High In...", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "6", "1", "1", "2", "12", "12", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "cheddar cheese", "beer", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.8 [FatContent] 14.3 [SaturatedFatContent] 8.9 [CholesterolContent] 40.1 [SodiumContent] 562.9 [CarbohydrateContent] 50.3 [FiberContent] 1.1 [SugarContent] 16.9 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift all the dry ingredients into a bowl. Add beer, butter, cheese and tea and mix well. Bake at 375 for 60 minutes. Let it cool, then slice as needed.
[Name] Codfish Hash [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-06-26T21:02:00Z [Description] Hash is well known in its corned beef variety, complete with a poached or fried egg on top. But, this cod version is one of the best brunch meals you&rsquo;ll ever have. This recipe is also versatile as to the meal you eat it at. You&rsquo;ll be surprised that you&rsquo;ll be making it for breakfast, lunch, dinner, and whenever you feel the desire to eat a good meal. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/2", "5", "4", "1", NA] [RecipeIngredientParts] ["cod", "potato", "red onion", "corn kernel", "green peas", "red bell pepper", "butter", "capers", "garlic cloves", "eggs", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.9 [FatContent] 14.9 [SaturatedFatContent] 8.2 [CholesterolContent] 147.9 [SodiumContent] 431.0 [CarbohydrateContent] 24.0 [FiberContent] 4.0 [SugarContent] 2.6 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put the eggs in cold water and bring to a boil. After they reach a boil, turn off the heat and let them cook for 20 minutes. After 20 minutes, replace the hot water with cold to stop cooking. Bring a large pot of salted water to a boil. Once boiling, add cod and cook until just flaky, about 15 minutes. Once the cod is cooked, remove hot water and cover in cold water to stop cooking. Sautee diced garlic and onions butter until fragrant. Add vegetables (except capers and parsley] and potatoes. And cook until just tender, about 15 minutes. Mix cooked ingredients. Garnish with chopped parsley and capers and eggs sliced in half.
[Name] Creamy Avocado &amp; Potato Salad [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-06-26T21:02:00Z [Description] Another way to have your salad is a no-mayo potato salad. You just need a couple of ingredients and voila! A perfect afternoon snack or a starter for your dinner. If you feel like adding some protein, you can add nuts such as pine nuts, cashews, and even walnuts. A fried silken tofu will make this dish better too. But if you are a bacon lover, crispy bacon bits would also be a fit for this light and herbaceous potato salad. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "1/4", "4", "2", NA, "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["avocados", "cilantro", "olive oil", "lime juice", "russet potatoes", "garlic clove", "dried thyme", "dried oregano", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.8 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 23.4 [FiberContent] 5.0 [SugarContent] 1.2 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees Fahrenheit.", "In a small bowl, mix the dried herbs and 2 tbsp of olive oil.", "Wash and dice the potatoes.", "Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.", "Bake in the oven for 25 minutes. Set aside and let it cool.", "In a large bowl, gently mash avocados using a potato masher.", "Stir in cilantro, olive oil, and lime juice.", "Season with salt and pepper.", "Combine and toss in the roasted potatoes.", "Serve at room temperature." ]
[Name] Creamy Avocado Ice Box Cake [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] nan [PrepTime] PT2H10M [TotalTime] PT2H10M [DatePublished] 2020-06-26T21:03:00Z [Description] This unique dessert will be one you come back to again and again. Avocado is one of the most popular fruits of the moment due to it&rsquo;s healthy fats and fiber content. But, most avocado recipes are savory. This is a sweet option if you want to try avocado another way. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "12", "3", "3"] [RecipeIngredientParts] ["unflavored gelatin", "graham crackers", "avocados", "cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.6 [FatContent] 18.4 [SaturatedFatContent] 7.4 [CholesterolContent] 34.6 [SodiumContent] 384.4 [CarbohydrateContent] 79.2 [FiberContent] 1.5 [SugarContent] 56.3 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bloom the gelatin in a 1/4 cup of water. Microwave the mixture for 10 seconds and set aside. Using a whisk attachment, whip the cream to stiff peaks. Carefully pour the gelatin mixture into a bowl and mix at low speed. Add the condensed milk and continue whisking until fully combined. Divide the mixture into two. Mash the 2 pieces of Avocado and mix with the first cream mixture. Thinly slice the remaining piece of avocado. Use a 9-inch glass baking dish and assemble the icebox cake. Place a small amount of the plain cream at the bottom and layer the graham crackers. Place a third of the avocado cream mixture and spread, topped with graham crackers. Repeat each step alternating the use of plain cream mixture and the avocado cream mix. Top with avocado wedges and cashew nuts. And chill for 2 hours before serving.
[Name] Creamy Citrus Shrimp Soup [AuthorId] 2002766352 [AuthorName] winosity.app [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-06-26T21:03:00Z [Description] This creamy and flavorful stew is a great combination using almond milk and shrimp. This recipe is inspired by Thai Coconut curry where one of the main ingredients is coconut milk. Coconut milk is common in Asian homes. Here we substitute it with almond milk which is a commonly available in the US. It will give you a rich and flavorful stew and a more soup-like consistency. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "2", "14", "1/2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["shallot", "ginger", "garlic", "bok choy", "large shrimp", "lime zest", "lime juice", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.9 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 143.2 [SodiumContent] 653.6 [CarbohydrateContent] 11.4 [FiberContent] 1.2 [SugarContent] 0.8 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a heated pan, add oil and sauté the minced shallots until translucent. Stir in ginger and chopped garlic, cook until fragrant. Add almond milk and 1/4 cup bokchoy leaves. Bring it to a simmer and let it cook for 2 minutes. Stir in peeled Shrimp, lime zest & juice. Continue to simmer until shrimp turn pink, for about 5 minutes. Season with salt, pepper, and topped with the cilantro and lemon wedges.
[Name] No Churn Vanilla Bean Ice Cream [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-06-26T21:03:00Z [Description] Light, creamy and incredibly delicious, this is definitely a keeper! With hot summer days ahead, this is the perfect cold treat everyone will enjoy! VIDEO https://www.youtube.com/watch?v=teOdrxs65_I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vxndPnnSo2P0wTbbKIwy_No-Churn-Vanilla-Ice-Cream-5_Fotor-1024x768.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Summer", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sweetened condensed milk", "vanilla extract", "vanilla bean", "fleur de sel", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1464.2 [FatContent] 105.3 [SaturatedFatContent] 65.7 [CholesterolContent] 393.5 [SodiumContent] 401.6 [CarbohydrateContent] 114.9 [FiberContent] 0.0 [SugarContent] 108.5 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] 2 liters [RecipeInstructions] ["In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.", "In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.", "Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours." ]
[Name] Bakers Banana Bread (Sourdough Discard) [AuthorId] 657535 [AuthorName] Jean 7 [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2020-06-26T21:04:00Z [Description] From https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/
[Name] Sesame Asparagus [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-26T21:04:00Z [Description] Make and share this Sesame Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", NA, "1 1/2"] [RecipeIngredientParts] ["asparagus", "olive oil", "coarse salt", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.5 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 24.1 [CarbohydrateContent] 7.3 [FiberContent] 3.5 [SugarContent] 2.2 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450*. Trim ends from asparagus; cut stalks into 2-inch lengths. Place asparagus in a roasting pan; drizzle with olive oil and season with coarse salt. Toss to combine. Spread asparagus evenly. Roast 10 minutes, turning asparagus halfway through. Add sesame seeds, and continue roasting until asparagus is lightly browned in spots and tender, about 5 minutes more.
[Name] Brussel Sprouts With Shallots [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-06-26T21:05:00Z [Description] Make and share this Brussel Sprouts With Shallots recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1", NA, "1", "2", "1/2", "1"] [RecipeIngredientParts] ["Brussels sprouts", "butter", "shallot", "sugar", "white wine vinegar", "low sodium chicken broth", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.0 [FatContent] 3.5 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 51.6 [CarbohydrateContent] 8.2 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat large covered saucepot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.] Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.]. In same large pot, melt half of butter on medium. Add shallot and 1/8 tsp salt and cook 2 to 5 minutes or until tender, stirring frequently. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry. Reduce heat to medium and stir in remaining butter, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.
[Name] Tangerine Ice [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2020-06-26T21:05:00Z [Description] Make and share this Tangerine Ice recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "4", "4"] [RecipeIngredientParts] ["water", "tangerine juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 133.3 [FiberContent] 0.0 [SugarContent] 133.1 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 2 pints [RecipeInstructions] prepare simple syrup by heating sugar and water to brisk boil then simmer until a clear syrup is formed. remove from heat add tangerine juice. blend well with mixer. place in ice tray and freeze for at least 2 hours or until firm. serve very cold.
[Name] Turkey Burgers (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-06-26T21:05:00Z [Description] Make and share this Turkey Burgers (Cooking Light) recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "1/2", "1/4", "1/4", "1/2", "2", "2", "4", NA] [RecipeIngredientParts] ["ground turkey", "onions", "parsley", "chili powder", "salt", "dried oregano", "pepper", "Worcestershire sauce", "garlic cloves", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.2 [FatContent] 9.8 [SaturatedFatContent] 2.5 [CholesterolContent] 78.5 [SodiumContent] 667.6 [CarbohydrateContent] 18.0 [FiberContent] 1.5 [SugarContent] 1.5 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 10 ingredients in a bowl; stir well (turkey thru garlic]. Add egg whites; stir until well blended. Divide mixture into 4 equal portions, shaping into 1/2 inch thick patties. Dredge patties in flour. Coat a non-stick pan with cooking spray; place over medium heat until hot. Add patties, cook 5 minutes on each side. Serve patties on hamburger buns with tomato and onion.
[Name] RosaMaria's Stuffed Zucchini [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-06-26T21:06:00Z [Description] From a Cooking Light article about making Parmigiano-Reggiano cheese in Italy. This recipe is from the cheese maker's cousin. She makes these as an appetizer. 70 calories each. Sept 1996 edition. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "2", "10", "8", "2", "1", "1", "1 1/2", "3", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["zucchini", "fresh rosemary", "basil leaves", "garlic cloves", "onion", "carrot", "olive oil", "plum tomatoes", "salt", "fresh parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.8 [FatContent] 2.4 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 282.3 [CarbohydrateContent] 8.4 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell. Set pulp aside. Cut each zucchini shell in half crosswise. (For myself, I prefer to leave them intact, steam them, fill then cook -- then cut in half before serving.].", "Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.", "Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl. Set aside.", "Place rosemary and next 5 ingredients (rosemary through carrot] in a food processor, and process until finely chopped.", "Heat oil in a Dutch oven over low heat. Add rosemary mixture; cover and cook 5 minutes, stirring occasionally.", "Add zucchini pulp, tomatoes and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.", "Preheat oven to 350*.", "Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350* for 25 minutes or until golden brown. Yield: 16 servings (serving size: 1 stuffed zucchini piece]." ]
[Name] Marinated Shrimp With Remoulade Sauce (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-06-26T21:07:00Z [Description] This is a recipe given to Cooking Light by married actors Michael Tucker and Jill Eikenberry in an article in the Sept 1996 edition. &quot;So the shrimp can absorb the flavors in the marinade, start preparing this elegant first course a day ahead.&quot; It needs to chill for 24 hours. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/8", "1/8", "1", "3", "2", "2", "24", "1", "1/4", "2", "2", "2", "2", "1/4", "1/8", "2"] [RecipeIngredientParts] ["dry white wine", "water", "tarragon vinegar", "salt", "black pepper", "celery", "garlic cloves", "bay leaves", "shrimp", "celery", "spicy brown mustard", "parsley", "red onions", "sherry wine vinegar", "olive oil", "sweet Hungarian paprika", "black pepper", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.1 [FatContent] 3.4 [SaturatedFatContent] 0.4 [CholesterolContent] 45.4 [SodiumContent] 515.4 [CarbohydrateContent] 7.4 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 9 ingredients (wine to bay leaves] in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Return mixture to a boil; add shrimp. Cook 3 minutes or until done. Drain shrimp in a colander over a medium bowl, reserving cooking liquid. Rinse shrimp under cold water; drain well. Set aside. Discard celery stalks, garlic and bay leaves from cooking liquid; set cooking liquid aside. Let cool completely. Add shrimp to cooled cooking liquid, and cover and marinate in refrigerator for 24 hours. Remoulade Sauce: Combine chopped celery and next 7 ingredients (celery through black pepper] in a small bowl; stir well. Cover and chill 24 hours. To serve: Drain shrimp; discard liquid. Combine shrimp and 1/2 cup remoulade in a bowl; stir well. Arrange 1/2 cup watercress on each of 4 plates; top each with 6 shrimp and 2 tablespoons remoulade. 142 calories per serving.
[Name] Homemade Sweet Relish [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-06-26T21:07:00Z [Description] This is a very tasty and versatile condiment. Use it on hot dogs and hamburgers as well as in tartar sauce, picnic salads, and more... VIDEO https://www.youtube.com/watch?v=EbUQW97KTPM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/z14ZKQdTJG71qo4IBKA9_Sweet-Relish-8_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Canning", "From Scratch"] [RecipeIngredientQuantities] ["7", "2", "1/2", "1/4", "2", "3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cucumbers", "pickling salt", "white vinegar", "granulated sugar", "celery seed", "mustard seeds", "ground turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4051.4 [CarbohydrateContent] 95.4 [FiberContent] 1.7 [SugarContent] 90.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 7 -250ml jars [RecipeInstructions] In a large bowl, combine cucumbers, onions, red pepper and salt. Cover the vegetables with water and let sit for 2 hours. Drain the vegetables in a colander lined with cheesecloth. Rinse well and drain again. Meanwhile, in a large pot over medium-high heat, add sugar and vinegar. Bring to a boil, stirring constantly until sugar is dissolved. Add celery seeds, mustard seeds and turmeric; stir again. Add drained vegetables, stir, bring back to a boil then reduce heat to medium; simmer for 10 minutes, stirring occasionally. If there’s foam on the surface, skim it off with a spoon and discard it. Ladle the relish into sterilized jars leaving ½ inch headspace. Wipe the rims, place the lids and screw on the bands. Process jars in boiling water bath for 10 minutes. Yields 7 250 ml jars.
[Name] Braised Red Cabbage (Martha Stewart) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2020-06-26T21:07:00Z [Description] This recipe is from her Nov 2012 Thanksgiving magazine. &quot;This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat or in the microwave.&quot; [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/2", "3/4", "2", NA, "1"] [RecipeIngredientParts] ["bacon", "onion", "red cabbage", "cider vinegar", "dry red wine", "water", "dark brown sugar", "golden delicious apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.5 [FatContent] 6.6 [SaturatedFatContent] 2.2 [CholesterolContent] 9.6 [SodiumContent] 150.1 [CarbohydrateContent] 16.2 [FiberContent] 3.0 [SugarContent] 10.5 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes.", "Add onion, and cook, stirring occasionally, until translucent, about 3 minutes.", "Add cabbage, vinegar, wine, water, sugar and 1 1/2 tsp salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.", "Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes.", "Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper." ]
[Name] Ombre Lemonade [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2020-06-26T21:08:00Z [Description] Make and share this Ombre Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "2", "2", "3", NA, NA] [RecipeIngredientParts] ["vodka", "mangoes", "strawberries", "lemon slice", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.7 [CarbohydrateContent] 37.2 [FiberContent] 2.8 [SugarContent] 33.3 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill blender with mango, 2 ounces vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze for 30 minutes. Clean blender. Fill blender with strawberries, 2 ounces vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. Clean blender. Fill blender with remaining vodka, lemonade and ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. Pour each mixture into serving glasses in layers starting with the mango mix, then adding the strawberry lemonade mix, and ending with the lemonade mix. Garnish with lemon slices and strawberries.
[Name] Speedy Pate [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-06-26T21:08:00Z [Description] I found this in a magazine 30 years ago. It is a favorite of my husband's. Use good quality braunschweiger. Serve on crackers or slices of firm bread. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1/4", "2", "2"] [RecipeIngredientParts] ["braunschweiger sausage", "green onions", "black olives", "cream cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.5 [FatContent] 6.9 [SaturatedFatContent] 2.5 [CholesterolContent] 37.8 [SodiumContent] 250.2 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and spoon into crock or serving dish. Chill several hours before serving.
[Name] Mermaid Lemonade [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-06-26T21:08:00Z [Description] Make and share this Mermaid Lemonade 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/54/05/81/FGAfWpx1T5uhE1Wq86ZQ_Mermaid Lemonade 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/81/ck3RYXAQ1uXiZ7O5yqTb_Mermaid Lemonade.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "4", "8"] [RecipeIngredientParts] ["blue curacao", "white rum", "lemon slices", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 17.7 [FiberContent] 0.5 [SugarContent] 16.4 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put 1/4 cup ice in each glass, then add a splash of blue curac?ao, 1/4 cup rum, and another 1/4 cup ice. (The ice helps with the ombre?.] Pour over 1/2 cup lemonade. Skewer a lemon slice and 2 maraschino cherries on a paper umbrella or toothpick and garnish drinks before serving.
[Name] Squash Pickles [AuthorId] 2000406974 [AuthorName] Daylene A. [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2020-06-26T21:09:00Z [Description] Make and share this Squash Pickles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/82/Olf0OSAkSK8c5pPPKsBj_IMG_20200626_160721.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/82/ITOqxPnlSQ6sNa7o39hB_IMG_20200626_160721.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["13", "6", "3", "3 1/2", "2 1/2", "4", "1/2"] [RecipeIngredientParts] ["squash", "cucumber", "bell peppers", "onions", "vinegar", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 663.7 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 14169.6 [CarbohydrateContent] 156.8 [FiberContent] 9.1 [SugarContent] 142.3 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Slice all ingredients. Sprinkle with salt, mix well, and allow to set for 1 hour then drain. Mix vinegar and sugar and bring to a boil. Add squash mix to boiling vinegar and bring to a boil again. Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2\" headspace. Water bath for 30 minutes at 180-185&deg;F Carefully monitor temperature with a candy thermometer (low temperature pasteurization].
[Name] Summer Creamy Coleslaw [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-26T21:09:00Z [Description] With a nice crunchy texture and a creamy peppery taste, this side dish is perfect for a summer BBQ or picnic! VIDEO https://www.youtube.com/watch?v=bAjsN4Ts8Nc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LVaLofaGSqSyS4o5CmBX_Creamy-Coleslaw-1_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "2", "2", "1 1/2", "1/2", "1/4", "1", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["mayonnaise", "granulated sugar", "milk", "sour cream", "lemon juice", "white vinegar", "black pepper", "cayenne pepper", "sea salt", "green cabbage", "red cabbage", "carrots", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.7 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 1.6 [SodiumContent] 107.4 [CarbohydrateContent] 16.5 [FiberContent] 2.6 [SugarContent] 12.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice. In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well. Place in refrigerator and allow at least 2 hours before serving or preferably overnight.
[Name] Mom's Apricot-Pineapple Marmalade [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2020-06-26T21:10:00Z [Description] We used to have an apricot tree when I was growing up in California. Mom made this wonderful marmalade that was heavenly on biscuits. Fresh, sweet apricots make it so special. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1/2", "1/2", "5"] [RecipeIngredientParts] ["apricots", "crushed pineapple", "butter", "ground cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 987.9 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 1.0 [SodiumContent] 28.8 [CarbohydrateContent] 252.3 [FiberContent] 6.5 [SugarContent] 237.0 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] ["Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.", "Pit apricots; do not peel. Finely chop. Measure exactly 3 1/2 cups prepared apricots into a 6 or 8-quart saucepot. Add canned pineapple to pot. Add Fruit Fresh produce protector and pectin; mix well.", "Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred] on high heat, stirring contantly.", "Add cinnamon and sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.", "Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2 inches. Add boiling water, if necessary.].", "Cover; bring to a gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.]." ]
[Name] Perfect Chili Powder Blend [AuthorId] 209280 [AuthorName] David J Rust [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-06-26T21:10:00Z [Description] A medium-to-mild spice blend of dried chili peppers and cumin for use in Tex-Mex or Mexican-style dishes. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "2", "1", "3", "1/4", "1", "1/2"] [RecipeIngredientParts] ["chilies", "chilies", "chile", "cumin seeds", "cayenne powder", "dried ancho chile powder", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 224.4 [CarbohydrateContent] 7.0 [FiberContent] 1.6 [SugarContent] 2.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 Tablespoons [RecipeInstructions] ["Remove the stems from the dried chilies. OPTIONAL: You may wish to remove the seeds from inside each dried chili to reduce heat.", "In a dry skillet over medium-high flame, toast the dried chilies and cumin seeds until they begin to release their scent. Be careful not to scorch. This should take between 1-3 minutes.", "Place the toasted chilies and cumin seeds, with the other ingredients, into a spice grinder and blend into a fine powder.", "Seal in a tight-lidded jar or spice container for up to 2 months." ]
[Name] Hollywood Cheesecake [AuthorId] 75681 [AuthorName] Panakanic [CookTime] PT1H25M [PrepTime] PT25M [TotalTime] PT1H50M [DatePublished] 2020-06-29T21:41:00Z [Description] Make and share this Hollywood Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/4", "1/4", "2", "3/4", "6", "2", "3", "1/2", "2"] [RecipeIngredientParts] ["shortening", "graham cracker crumbs", "cinnamon", "sugar", "butter", "cream cheese", "sugar", "eggs", "vanilla", "sour cream", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.7 [FatContent] 33.3 [SaturatedFatContent] 18.5 [CholesterolContent] 162.3 [SodiumContent] 287.9 [CarbohydrateContent] 25.7 [FiberContent] 0.2 [SugarContent] 23.5 [ProteinContent] 6.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Grease a 9-inch spring-form pan with shortening. Sift crumbs and almond flour with cinnamon, and sugar, combine with butter, and cover sides and bottom of pan. Bake for about 10 minutes, or until lightly browned.", "Cream the cheese. Add sugar, eggs and vanilla and beat until smooth. Pour into crumb-lined pan and bake for about 40 minutes. Remove and let cool for about 15 minutes.", "Raise heat to 425 degrees. Mix sour cream, sugar and vanilla until well blended. Spread over the filling and bake for about ten minutes. Remove from oven and let stand at room temperature for about five hours before serving." ]
[Name] Pi&ntilde;a Colada Sangria [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2020-06-29T21:42:00Z [Description] A cocktail and a sangria all in one! Another addition to my list of cocktails to try this summer. From Delish. Cook time is chilling time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/87/1Jkw1LguRJuEBNNdxSmi_Pina Colada Sangria.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["white wine", "seltzer water", "pineapple", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 301.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.8 [CarbohydrateContent] 26.3 [FiberContent] 0.8 [SugarContent] 18.3 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pitcher combine white wine, pineapple juice, seltzer, and coconut rum. Add pineapple chunks and maraschino cherries. Stir and chill before serving.
[Name] Pacific Coast Salmon on the BBQ [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-29T21:42:00Z [Description] This tasty fish recipe is easy to prepare &amp; in less than 30 minutes, it's ready to serve! It's the perfect go-to recipe when you have company over! VIDEO https://www.youtube.com/watch?v=FNnqWzt5KQ8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mNsPSdmTqSpO9Cf8gZ2L_Pacific-Coast-Salmon-2_001-2-1024x768.jpg" [RecipeCategory] Canadian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["salmon fillet", "lemons", "Miracle Whip", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.4 [FatContent] 10.3 [SaturatedFatContent] 1.8 [CholesterolContent] 77.3 [SodiumContent] 252.7 [CarbohydrateContent] 10.7 [FiberContent] 2.7 [SugarContent] 3.7 [ProteinContent] 33.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sliced lemon and place them on aluminum foil to form the size of the filet. Rinse the filet under water and tap to dry the excess water. Sit the filet on top of the lemon slices. Spread Miracle Whip on the filet. Add seasonings and close the foil over making like a tent so it doesn’t touch the Miracle Whip and seasoning. Transfer on the BBQ and cook at 450ºF for 15 minutes or until the filet is flaky.
[Name] Summertime Frozen rose [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2020-06-29T21:42:00Z [Description] A very simple and delicious &quot;frozen ros&eacute;&quot; cocktail, a mix of adult slushie and sangria. I liked it with lemon and also strawberry vodka, but plain was orinally called for. Adapted from Real Simple, and it is! (Cooking time is freeezing time.) [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Easy"] [RecipeIngredientQuantities] ["1", "10", "1", "1/4", "2", NA] [RecipeIngredientParts] ["rose wine", "fresh strawberries", "granulated sugar", "lemon-flavored vodka", "lemon slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 15.3 [FiberContent] 1.4 [SugarContent] 11.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the strawberries and the sugar in a blender and let sit at room temperature for about 10 minutes or so, until the berries begin to release their juices. Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries and lemon slices.
[Name] Pink Se&ntilde;orita [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-06-29T21:43:00Z [Description] Make and share this Pink Se&ntilde;orita 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/54/05/90/nh3vDIZRdqNk2TvNB6uQ_12712_PinkSenorita.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/90/rDblGH5aRrWrQC7LGN9e_12712_PinkSenorita.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/90/A550IJgGSeWgJeNOyASy_12712_PinkSenorita.JPG"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "2 1/4", "1/4", "1/2", "1", "4"] [RecipeIngredientParts] ["lemon wedge", "coarse salt", "fresh lemon juice", "triple sec", "lemon slices"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 65.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 16.9 [FiberContent] 0.4 [SugarContent] 14.9 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub a lemon wedge around the rim of four glasses, then dip rims into salt. Mix together ice, pink lemonade, lemon juice, triple sec, and tequila. Stir to combine. Pour over ice in glasses and garnish with lemon slices.
[Name] Prosecco Slushies [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-06-29T21:43:00Z [Description] Another refreshing summer sip that I'm adding to my list of cocktails to try this summer. From Delish. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["strawberries", "lime juice", "vodka", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 8.5 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] I blender, combine prosecco, lime juice, vodka, and strawberries. Fill blender about halfway full with ice and blend until mixture is slushy. Divide between 4 glasses and garnish with mint and fresh strawberries.
[Name] White Wine Sauce for Pasta [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-06-29T21:43:00Z [Description] This is a sauce that is really good on seafood pasta, but it's great on just plain pasta as a side also. I use it on pasta with roasted shrimp with some grated parmesan and it's a favorite at my house! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/92/wOq0HX8wTk6LRZqJJfOI_IMG_0579.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/92/VwpN1fFdQGansC6q718T_IMG_0515.jpg"] [RecipeCategory] European [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1", "1/2", "1/2", "5"] [RecipeIngredientParts] ["olive oil", "shallot", "garlic", "crushed red pepper flakes", "salt", "pepper", "white wine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.6 [FatContent] 18.6 [SaturatedFatContent] 7.3 [CholesterolContent] 25.4 [SodiumContent] 473.9 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] 1 1/4 cups [RecipeInstructions] In large saucepan, heat olive oil over medium. Add shallots and sauté until tender, about 3 or 4 minutes. Add garlic and red pepper flakes and sauté until slightly golden, about 1 minute. Add salt, pepper, wine and butter and whisk for about 2 minutes. Toss with cooked pasta.
[Name] Portuguese Chorizo &amp; Potatoes [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2020-06-29T21:44:00Z [Description] Make and share this Portuguese Chorizo &amp; Potatoes 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/.3/80/37/0/k3HRsrKTDOKe3frQPn3Q_20200627_202000.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/0/Bus7BWZzTdyLow8F3jT2_20200627_193042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/0/cwq946MSG2QZ9FO0zMta_20200627_192914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/0/KA5cfVMmSUq6JQmmK6By_20200627_190914.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/0/1JNEiDPZRpe8khyf4fkX_20200627_191140.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/0/dRq73OFHTCiRzZScOgSw_20200627_190924.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Portuguese", "European", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "3/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["potatoes", "olive oil", "paprika", "salt", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1069.6 [FatContent] 52.9 [SaturatedFatContent] 10.1 [CholesterolContent] 26.4 [SodiumContent] 998.4 [CarbohydrateContent] 130.9 [FiberContent] 16.9 [SugarContent] 5.9 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F Slice the sausages into 1 inch pieces and set aside. Peel the potatoes and cut them into 6 to 8 pieces, depending on their size. Add all of the ingredients, except for the sausage, to an 9 x 13 roasting pan. Toss the potatoes and spices until well combined,. Roast for 20 minutes or just until the potatoes are almost cooked, tossing a few times. Stack the potatoes on one side of the pan, then add the sausage slices to the empty side. Cook the sausage for 5 minutes, then flip the sausage over and cook for another 5 minutes. Mix the potatoes and sausage together and cook for another 10 - 15 minutes, tossing twice. Taste the potatoes and adjust for the spices. Enjoy. I love to eat this meal with sides of corn and a crispy salad.
[Name] Skillet Chicken With Mushroom Wine Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2020-06-29T21:45:00Z [Description] Easy and delicious recipe. Great for a weeknight, and fit for company. Everyone is always impressed with this. Oh, except for my kids, they hated mushrooms and still do, even though they're all grown up now! I have also used boneless, skinless chicken thighs here. If you don't want to make the cutlets yourself, you can usually buy them at the grocer, or have them cut them for you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/94/2ZLGV9vQ4KzAzEhnzgUO_Skillet Chicken With Mushroom Wine Sauce (2).jpg" [RecipeCategory] Low Protein [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", "1/2", "1", "6", "3", "3", "2", "1 1/2", "1/2", "1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "all-purpose flour", "salt", "pepper", "garlic powder", "mushroom", "butter", "olive oil", "garlic cloves", "shallots", "chicken broth", "dry white wine", "heavy cream", "fresh thyme", "Dijon mustard", "cornstarch", "broth", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 390.2 [FatContent] 27.9 [SaturatedFatContent] 13.3 [CholesterolContent] 95.5 [SodiumContent] 586.5 [CarbohydrateContent] 14.6 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Dry chicken breasts with paper towels. Holding your hand on top of the breast, carefully slice horizontally to make thinner cutlets. (Or you can pound into thinner cutlets].", "Combine flour, salt and pepper, and garlic powder in a zip top bag, shake well, and shake the cutlets, 2 at a time in the flour mixture. Remove to platter.", "Heat 2 tablspoons butter and 1 tablesoon olive oil in a large skillet. Brown the chicken pieces in two batches, not touching, until lightly browned, 3-5 minutes per side. Remove to a plate, add 2 more tablespoons butter and 1 tablespoon oil and brown remaining chicken. Remove chicken to plate and wipe skillet with paper towels.", "Add remaining 2 tablespoons butter to the pan and heat. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. Remove mushrooms to plate.", "Add 1 tablespoon olive oil to the pan, add the sliced shallots and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes.", "Momentarilly remove pan from heat, dissolve cornstarch in water or broth, and add to the sauce, stirring. Place pan back on the heat and bring the sauce back to a light simmer and add the chicken and half the mushrooms. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season with salt and pepper, to taste. Sprinkle remaining browned mushrooms over the top of the dish.", "Garnish with parsley and fresh thyme if desired. Serve over noodles, rice, or potatoes." ]
[Name] Fresh Portuguese Cheese [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-06-29T21:45:00Z [Description] Make and share this Fresh Portuguese Cheese 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/.3/80/35/0/AZoi0KC0Rr2AsuDVSM95_20200627_195754.jpg" [RecipeCategory] Portuguese [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "8", "2"] [RecipeIngredientParts] ["warm water", "homogenized milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.4 [FatContent] 10.6 [SaturatedFatContent] 6.1 [CholesterolContent] 32.5 [SodiumContent] 915.2 [CarbohydrateContent] 15.6 [FiberContent] 0.0 [SugarContent] 16.4 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 2 Cheeses [RecipeInstructions] Crush the tablets in a small bowl then add the lukewarm water to dissolve it, then set aside. In a saucepan, heat the milk just until you can feel the milk starting to warm. (Do not overheat or cheese will curdle]. Remove from the heat then add the dissolved Rennet tablets and salt and stir. Set aside for 2 hours until the mixture becomes firm. Cut an X in the cheese and set aside for 10 minutes. Using a large spoon, gently spoon the mixture into 2 cheese forms, draining any whey that accumulates. Refrigerate the cheeses for several days, or until desired firmness is reached. Remove the whey regularly, and add more salt if needed. Once cheese is firm, store in a sealed container.
[Name] Brazilian Fish, Shrimp &amp; Mussel Stew (Moqueca) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2020-06-29T21:45:00Z [Description] Trying to find a recipe that duplicates what I had on the coast of Oregon a few years ago. It was pale pink, creamy and did not have an abundance of vegetables. It was loaded with fresh seafood. I'm hopeful this compilation can come close to that wonderful bowl of soup. Traditional moqueca uses PALM OIL. If you can find it add just a tablespoon to the stew along with the coconut milk. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1", "2", "3", "1/4", "2", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["fresh lime juice", "olive oil", "onion", "garlic cloves", "cilantro", "tomato paste", "bottled clam juice", "unsweetened coconut milk", "palm oil", "medium shrimp", "mussels", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.0 [FatContent] 45.1 [SaturatedFatContent] 23.6 [CholesterolContent] 282.5 [SodiumContent] 1521.3 [CarbohydrateContent] 14.7 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 65.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, toss the fish with 1 tablespoon of the lime juice. (The rest will be used later.] Cover and refrigerate for 1 hour. Drain and pat dry.", "In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on 1 side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.", "Add the onion, jalapeno, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1-2 minutes.", "Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce heat to moderate and simmer for 4 minutes.", "Pour in the coconut milk (and palm oil if you have it] and simmer until thickened slightly, about 3 minutes.", "Return the fish to the pot. Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes.", "Nestle the mussels into the stew, cover and cook until the mussels have opened, about 2 minutes.", "Add the remaining 3 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with chopped cilantro and serve." ]
[Name] Mexican Wedding Cakes With Ground Pecans (Cookies) [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-06-29T21:51:00Z [Description] Growing up in the 1960's, my mother used to make these cookies, but the recipe wasn't very good. I have been using this new recipe for over 20 years and they are delicious. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 -3", "1", "2", "2 1/4"] [RecipeIngredientParts] ["real butter", "powdered sugar", "vanilla extract", "pecans", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.7 [FatContent] 43.0 [SaturatedFatContent] 16.3 [CholesterolContent] 61.0 [SodiumContent] 203.8 [CarbohydrateContent] 60.6 [FiberContent] 3.6 [SugarContent] 30.6 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Let the butter come to room temperature. Preheat oven to 300 degrees. Sift 1 cup of powdered sugar, and set the remaining powdered sugar aside. Grind the pecans in a food processor (2 cups is about 1/2 lb. of pecans]. Don't over grind or the nuts will become oily. With an electric mixer, slowly cream together the butter and powdered sugar, a little at a time. Mix in the vanilla. Add 1/4 of the flour and blend. Keep repeating until all of the flour is incorporated into the butter. Stir in the pecans. Mold the cookies into golf-size balls and place on an ungreased cookie sheet. Bake for 20-25 minutes until the cookies are beige in color, being careful to not over bake. Let the cookies cool completely, then roll in the reserved powdered sugar. Note: These cookies freeze well. If freezing, do not roll in powdered sugar until they are thawed out, then roll in powdered sugar just before serving.
[Name] Swedish Pancakes - Grandmas Forss' Recipe [AuthorId] 2002384439 [AuthorName] Karen H. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-06-29T21:51:00Z [Description] This recipe was passed down from Grandma Forss who made piles of these for her grandchildren Saturday mornings. We often boasted about how many we ate when Mom and Dad would pick us up, and that put a big smile on Grandma's face. We ate these with syrup, but as an adult I like to squeeze a bit of lemon juice on top and maybe spread some blueberry jam. My favorite ingredient was the love Grandma put into these as she remained at the stovetop all morning cheerfully coaxing us to have one more. I would suggest a tripe recipe for a family of 4! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002384439/jS2pIkKVSfqqiB0RzZUx_Grandma%20Forss%20Swedish%20Pancake.jpg" [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1", "1/3"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.4 [FatContent] 44.9 [SaturatedFatContent] 25.4 [CholesterolContent] 470.3 [SodiumContent] 472.5 [CarbohydrateContent] 55.5 [FiberContent] 0.8 [SugarContent] 25.6 [ProteinContent] 20.1 [RecipeServings] 2.0 [RecipeYield] 9 pancakes [RecipeInstructions] Beat eggs in blender. Add 1/4 cup (for 10 or 12 inch skillet] to medium hot pan. When batter dries and edges are brown, carefully turn and cook another minute or so. Roll into a tube, and top with jam, lemon juice, syrup or whatever you're in the mood for!
[Name] Spicy Jalape&ntilde;o Relish [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-06-29T21:52:00Z [Description] Make and share this Spicy Jalape&ntilde;o Relish recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/99/41d3jY4WRk0S8tArEBED_0023FCF0-7B0A-40B0-A27E-0282D2736EC5.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/05/99/FWaJa48PS5SdNHisyLOq_88578159-CA7D-4660-9261-230BF786B365.jpeg"] [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["dill pickle slices", "garlic clove", "onion", "black pepper", "Tabasco sauce", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 394.1 [CarbohydrateContent] 1.5 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 0.3 [RecipeServings] 15.0 [RecipeYield] 3 1/2 Cups [RecipeInstructions] Place all ingredients in a food processor and pulse until finely chopped. (Or you can finely chop the jalapenos and pickles with a knife and then mix them with the other ingredients.]. Chill for at least 1 hour before serving.
[Name] Healthy Banana Peanut Butter Raisin Cookies [AuthorId] 2002770416 [AuthorName] Patrice T. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-06-29T21:52:00Z [Description] Make and share this Healthy Banana Peanut Butter Raisin 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/submissions/recipe/2002770416/QAIg3yS5SoSMBzvXAt00_CYMERA_20200628_150500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/00/nuP8o56LTPy08DN0hgPb_CYMERA_20200628_150340.jpg"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1 1/2", "1", "1/2", "2", "1/4", "1", "1/2", "1/3"] [RecipeIngredientParts] ["banana", "peanut butter", "unsweetened applesauce", "rolled oats", "vanilla extract", "honey", "salt", "cinnamon", "unsweetened flaked coconut", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.6 [FatContent] 8.2 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 93.6 [CarbohydrateContent] 15.7 [FiberContent] 2.5 [SugarContent] 6.8 [ProteinContent] 4.4 [RecipeServings] 15.0 [RecipeYield] 30-35 Cookies [RecipeInstructions] Preheat oven to 350 degrees. In a large mixing bowl, mash the bananas, then stir in the apple sauce, vanilla and almond extract, peanut butter, salt, cinnamon, honey and shredded coconut. Stir in oats and raisins. Using a small cookie scooper, spoon about 1 tablespoon of cookie mixture onto a pan greased with coconut oil (or an oil of your choice]. Flatten and shape your cookie to your liking. Bake for 15-20 minutes. Allow to cool for 10 minutes, then eat, enjoy and share the goodness. Variations: Instead of raisins, you can add chocolate chips, craisins or chopped walnuts.
[Name] Southern Cheddar and Jalape&ntilde;o Stuffing [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2020-06-29T21:52:00Z [Description] This is delish!! &nbsp;Feel free to use store bought baggged stuffing. Croutons. I do. You&rsquo;ll need 16 cups worth&nbsp; [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "16", "2", "4", "2", "1/2", "1 1/2", "2", "2", "6"] [RecipeIngredientParts] ["unsalted butter", "onions", "celery ribs", "lager beer", "low sodium chicken broth", "eggs", "sharp cheddar cheese", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.5 [FatContent] 19.6 [SaturatedFatContent] 11.9 [CholesterolContent] 99.1 [SodiumContent] 227.4 [CarbohydrateContent] 5.7 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] 1 Pan [RecipeInstructions] Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes. Step 2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, celery, jalapeños, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the beer and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes. Step 3. Add the bread, broth, eggs, Cheddar, scallions, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
[Name] Pandemic Drumsticks [AuthorId] 341136 [AuthorName] rdawn27 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-06-29T21:52:00Z [Description] It was April 2020, and the only thing left at my local grocer was chicken drumsticks. I made this marinade from items in my kitchen and it turned out great! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/341136/6N5heaYLSHYthibJCKiA_drumsticks.png" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "1", "1", "20", "2", "8", NA, NA] [RecipeIngredientParts] ["dark soy sauce", "garlic", "Dijon mustard", "cayenne pepper", "paprika", "dried rosemary", "dried tarragon", "fresh parsley leaves", "green onions", "chicken drumsticks", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.8 [FatContent] 13.9 [SaturatedFatContent] 3.7 [CholesterolContent] 118.3 [SodiumContent] 390.1 [CarbohydrateContent] 1.2 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the marinade, mix together in a small bowl the first eight (8] ingredients.", "Then add a pinch each of the rosemary, tarragon, Old Bay, and the Dukkah blend. Chop the parsley and green onion and mix well. This should yield about 1/3 cup. This can be stored overnight in the refrigerator.", "Salt the drumsticks and place them in a shallow dish. After about an hour, add the marinade and toss. Let the chicken marinate for at least 20 minutes.", "Preheat oven to 425°. Spray a rimmed baking sheet with the cooking spray. Or line a cookie sheet with aluminum foil and spray with the cooking spray. Cook approximately 40 minutes or until chicken reaches 165°." ]
[Name] Mom's Barbecue Sauce [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-06-29T21:53:00Z [Description] Make and share this Mom's Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "3", "1", "5", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["Heinz Chili Sauce", "garlic cloves", "sweet onion", "soy sauce", "wine vinegar", "apple cider vinegar", "brown sugar", "fresh ground black pepper", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1056.2 [CarbohydrateContent] 16.7 [FiberContent] 1.9 [SugarContent] 12.6 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Pour all ingredients in a saucepan and place on high until it starts to come to a boil. Turn down heat to low and cook for 20 minutes. Cool and refrigerate until ready to use.
[Name] Marbled Jalape&ntilde;o &amp; Cheddar Cornbread [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-06-29T21:54:00Z [Description] Make and share this Marbled Jalape&ntilde;o &amp; Cheddar Cornbread 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/54/06/04/daK3Ao3qQZ6xI6SZJfNr_BA843727-E056-4C96-B471-363274701CA0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/04/AGFm6IWsQJx6lGuLELOg_8049DC6B-25AC-4712-B03D-64262DB9457C.jpeg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "3", "2", "1 1/2", "3", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["masa harina", "yellow cornmeal", "all-purpose flour", "baking powder", "salt", "sugar", "eggs", "milk", "sour cream", "unsalted butter", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.6 [FatContent] 15.1 [SaturatedFatContent] 8.7 [CholesterolContent] 85.3 [SodiumContent] 517.4 [CarbohydrateContent] 30.5 [FiberContent] 1.8 [SugarContent] 5.2 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] Preheat oven to 425 degrees F. In a blender or food processor puree cilantro and jalapenos until smooth. Set aside. In a separate large bowl, place masa harina, cornmeal, flour, baking powder, sugar and salt together and stir to combine. Next, in a small bowl, whisk half and half, sour cream, eggs and melted butter together. Add wet ingredients to dry ingredients and stir to combine. Take care to not over-mix. Then, remove 1 cup of the batter and place into a separate bowl. Add the pureed jalapeno/cilantro mixture and stir to combine. The batter should be nice and green. Next, fold the cheddar cheese into the remaining plain batter. Spray or grease a 9×13 pan or 10-inch cast-iron skillet and spoon the plain batter into the pan and smooth the top. Now, take spoonfuls of the green batter and put on top of the plain batter. Make sure some yellow is still peaking through. Then, make it pretty! Using a knife, swirl the two batters together until well-marbled. Bake for 20 to 25 minutes—or until the edges are browned and a toothpick inserted into the center comes out clean. Cool on a rack slightly before serving. Serve warm.
[Name] Pressure Cooker Chicharron [AuthorId] 1661368 [AuthorName] afarrell727 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2020-06-29T21:54:00Z [Description] I didn't have much luck finding a recipe online so I gave it a try and it worked out great! Crisp Pork Belly, chicharrones, chicharron, there are probably other names. I use this on corn tortillas with a pico de gallo and it was great with an extra squirt of lime. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1661368/FQuj8B4SQaDvBuripSR7_2020-06-28.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Puerto Rican", "Caribbean", "Colombian", "Mexican", "South American", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "2", "1/4"] [RecipeIngredientParts] ["salt", "brown sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 882.7 [FatContent] 90.3 [SaturatedFatContent] 32.9 [CholesterolContent] 122.7 [SodiumContent] 639.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cut the pork belly into about 1 inch cubes. place into pressure cooker with about 2 C water and half the salt. cook on high pressure for 80 minutes. quick release the pressure. simmer uncovered until all of the water has cooked away. add vegetable oil if needed, to bring the oil level up to about 3/4 covering the pork. simmer in oil for about 20 minutes or until the pork reaches your desired texture. drain quickly and toss in seasoning while still very hot. serve with fresh lime, corn tortillas, and pico de gallo, pickled onion, cilantro, and/or cotija cheese. spice blend is completely up to you, salt, heat, sweetness are all good compliments.
[Name] Easy Meaty Spaghetti [AuthorId] 2628288 [AuthorName] Pamcakes614 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-06-29T21:54:00Z [Description] The spaghetti is very quick to make and tastes delicious. It tastes like you spent all day over the stove. It makes a very large batch and also freezes well. Sometimes I change up the different flavors of sauce and still is very delicious. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/06/XNbEDCwRK6qjqy64wIhg_20200702_212041.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/06/vt5SavBASS2VVlKycnWW_20200628_202650.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/06/OVRCAVrNSoiKzcJ7YTJT_20200702_212041.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "2", "1", "1", "1 1/2", "1/2", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["spaghetti", "garlic cloves", "green pepper", "olive oil", "ground beef", "mild Italian sausage", "garlic powder", "onion powder", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.9 [FatContent] 25.9 [SaturatedFatContent] 8.4 [CholesterolContent] 58.9 [SodiumContent] 1269.1 [CarbohydrateContent] 71.0 [FiberContent] 5.4 [SugarContent] 13.6 [ProteinContent] 28.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat a very large pan on med high heat. Add olive oil. once oil is shimmery add the green pepper and garlic cook until green peppers are bite tender. Remove from pan and put aside in a bowl. Next add the Italian sausage and ground beef to the pan and cook over medium-high heat, breaking meats up into smaller pieces as at browns. Add the Italian seasoning, garlic powder, and onion powder. Salt to taste. Add the green pepper and garlic back into the pan and cook for a minute or so. Next add all three cans of a pasta sauce and simmer until heated through. Add the sugar to cut back on the acid. Combine the spaghetti and your sauce together mix it really well. Serve with grated parmesan cheese.
[Name] Portuguese Pork Bifanas (Sandwiches) [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-06-29T21:54:00Z [Description] Make and share this Portuguese Pork Bifanas (Sandwiches) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/4/OYpwP5GpTEGUd9gINe6e_8B074E2E-2ACA-4E73-BECB-30DB55E5AE9B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/4/DGmYGtJEQCqfH0C1Zhnj_18575EEE-ADBD-416B-878E-0CB4B25E0BD1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/4/kJsYv7QSWe4Z6d8mQWjs_1E5D7596-3647-4DDB-84B0-5D4DD4C4FAFE.jpeg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Portuguese", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "6", "1 1/2", "2", "1", "1", "1 1/4", "3", "2", "4"] [RecipeIngredientParts] ["white wine", "garlic cloves", "hot chili sauce", "bay leaves", "white wine vinegar", "paprika", "kosher salt", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.7 [FatContent] 17.6 [SaturatedFatContent] 6.4 [CholesterolContent] 121.5 [SodiumContent] 1025.4 [CarbohydrateContent] 33.0 [FiberContent] 2.9 [SugarContent] 6.9 [ProteinContent] 43.6 [RecipeServings] 4.0 [RecipeYield] 4 Sandwiches [RecipeInstructions] Pound the pork cutlets until they are very thin (1/8\"], being careful not to tear the meat. Stir the wine, garlic, siracha, bay leaves, vinegar, paprika, and salt. Add the pork to a shallow pan and pour the marinade over top, and submerge the meat. Refrigerate for 1-1/2 hours, tossing the meat several times. Heat a large skillet until hot, then add the lard. Fry the cutlets (reserve the marinade] quickly just until cooked through, about a minute per side, adding more lard as needed. Transfer the cooked meat to plate, and set aside. Slice the onions into 1/2 inch slices. Separate the rings then add them to the skillet and saute until softened. Discard the bay leaves, then pour the reserved marinade into the pan with the onions, and heat for 5 minutes. Add the pork back into the skillet, reduce the heat to low, and simmer for 5 minutes. Slice the buns and spoon some of the sauce & onions over half of each bun, then pile with meat.
[Name] Cran-Orange Icebox Cookies [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-06-30T13:10:00Z [Description] Make and share this Cran-Orange Icebox Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3", "1 1/2", "2", "2/3", "1/4", "8 -10"] [RecipeIngredientParts] ["butter", "sugar", "egg", "2% low-fat milk", "vanilla extract", "all-purpose flour", "baking powder", "orange zest", "dried cranberries", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.9 [FatContent] 35.5 [SaturatedFatContent] 20.1 [CholesterolContent] 112.7 [SodiumContent] 377.0 [CarbohydrateContent] 83.9 [FiberContent] 2.7 [SugarContent] 34.5 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] 5 Dozen [RecipeInstructions] * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half. Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
[Name] Cran-Orange Icebox Cookies [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-06-30T13:10:00Z [Description] Make and share this Cran-Orange Icebox 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/54/06/09/Ruwv8epPSbyxd0HoBk7K_9B955DC6-E1B3-494A-85FD-400749AB3637.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/09/O7lE5pyT9mZRCZahMYzp_320A50DD-699D-451D-AAE3-832EF144759B.jpeg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3", "1 1/2", "2", "2/3", "1/4", "8 -10"] [RecipeIngredientParts] ["butter", "sugar", "egg", "2% low-fat milk", "vanilla extract", "all-purpose flour", "baking powder", "orange zest", "dried cranberries", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.9 [FatContent] 35.5 [SaturatedFatContent] 20.1 [CholesterolContent] 112.7 [SodiumContent] 377.0 [CarbohydrateContent] 83.9 [FiberContent] 2.7 [SugarContent] 34.5 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] 5 Dozen [RecipeInstructions] * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half. Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
[Name] Fluffy Vanilla Buttercream [AuthorId] 2002770875 [AuthorName] cupcakekiaera [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-30T13:10:00Z [Description] This buttercream is fluffy, smooth, and delicious. I like to put it on cupcakes, but feel free to put it on cakes or whatever you want.&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Sweet", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "3", "1 3/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "milk", "heavy cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2646.3 [FatContent] 138.9 [SaturatedFatContent] 88.0 [CholesterolContent] 369.2 [SodiumContent] 1234.3 [CarbohydrateContent] 360.8 [FiberContent] 0.0 [SugarContent] 352.7 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Put the butter into a large bowl and blend until fluffy, about two minutes, using a hand mixer. Sift in the confectioners sugar one cup at a time, beating well after each addition. Once the confectioners sugar is fully mixed into the butter, add in the milk or heavy cream and the vanilla. Use a spatula to spare down the sides of the bowl, and beat with the hand held mixer one last time, incorporating the milk, vanilla and all of the butter or confectioners sugar that was left on the sides of the bowl. Once buttercream is done, you can pipe on to cupcakes, spread onto cakes, and much more. Just make sure that if you are putting it on something that has been in the oven, it is at least room temperature as it could melt and slide off of your dessert. Store in the fridge for up to two weeks.
[Name] Fluffy Vanilla Buttercream [AuthorId] 2002770875 [AuthorName] cupcakekiaera [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-06-30T13:10:00Z [Description] This buttercream is fluffy, smooth, and delicious. I like to put it on cupcakes, but feel free to put it on cakes or whatever you want.&nbsp; [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Sweet", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "3", "1 3/4"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "milk", "heavy cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2646.3 [FatContent] 138.9 [SaturatedFatContent] 88.0 [CholesterolContent] 369.2 [SodiumContent] 1234.3 [CarbohydrateContent] 360.8 [FiberContent] 0.0 [SugarContent] 352.7 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Put the butter into a large bowl and blend until fluffy, about two minutes, using a hand mixer. Sift in the confectioners sugar one cup at a time, beating well after each addition. Once the confectioners sugar is fully mixed into the butter, add in the milk or heavy cream and the vanilla. Use a spatula to spare down the sides of the bowl, and beat with the hand held mixer one last time, incorporating the milk, vanilla and all of the butter or confectioners sugar that was left on the sides of the bowl. Once buttercream is done, you can pipe on to cupcakes, spread onto cakes, and much more. Just make sure that if you are putting it on something that has been in the oven, it is at least room temperature as it could melt and slide off of your dessert. Store in the fridge for up to two weeks.
[Name] Mixed Berry Margarita [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-01T21:28:00Z [Description] Refreshing and colorful, this cocktail is sure to be welcomed during the hot summer months. Serve it with a salt rim and a lime wedge. VIDEO https://www.youtube.com/watch?v=PGCscKFk30w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mjZK9zyTQPSSAyQFgdbJ_Triple-Berry-Margarita-5_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["10", "3", "6", "6", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["frozen mixed berries", "Cointreau liqueur", "sparkling water", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 6.4 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] In the jar of a blender, combine ice cubes, berries, tequila, Cointreau, orange juice, soda, sparkling mineral water, agave nectar and lime juice; process until smooth and well blended. Pour margarita in a large pitcher and transfer to the refrigerator for 2 hours or until chilled. Yields 8 cups.
[Name] Easy Oatmeal Cake from the 1960's [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-07-01T21:28:00Z [Description] My Mom used to make this cake when I was growing up. The only different thing that I do today, is that I double the topping from what my mother used to do. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1/2", "1 1/3", "1/2", "1", "1/2", "1", "2", "1 1/2", "9", "3/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["boiling water", "oatmeal", "brown sugar", "white sugar", "butter", "all-purpose flour", "nutmeg", "cinnamon", "salt", "baking soda", "eggs", "walnuts", "butter", "brown sugar", "sweetened flaked coconut", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 862.6 [FatContent] 47.1 [SaturatedFatContent] 22.9 [CholesterolContent] 111.3 [SodiumContent] 597.9 [CarbohydrateContent] 106.8 [FiberContent] 4.0 [SugarContent] 80.1 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Pour the boiling water over the oatmeal and let stand for 20 minutes. Preheat oven to 350 degrees. To the oatmeal, add the 1 cup brown sugar (lightly packed], 1 cup white sugar, 1/2 cup butter, flour, nutmeg, cinnamon, salt, baking soda and eggs. Mix well. Pour into a greased one-layer (9 x 13\"] cake pan. Next, make the topping. The topping is baked along with the batter. To make the topping, in a saucepan put the chopped walnuts (or use pecans], 9 Tablespoons butter, 3/4 cup brown sugar, flaked sweetened coconut, and 1 1/2 teaspoons vanilla. Heat over low heat just until everything is well blended and the butter has melted. (This topping is doubled from how my Mom used to make it.]. Drop the topping over the cake batter with a spoon. Bake for 45 minutes or until the cake tests done when a toothpick is inserted. Good served with whipped cream.
[Name] Amish Style White Loaf Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2020-07-01T21:30:00Z [Description] Best eaten the day it is made. Soft, fluffy texture. Perfect for sandwiches. Next day--makes great toast. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/14/RIVB22DSYym3onckWAmg_IMG_0786.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1/3", "3/4", "1"] [RecipeIngredientParts] ["water", "all-purpose flour", "sugar", "salt", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.5 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 147.1 [CarbohydrateContent] 29.8 [FiberContent] 1.1 [SugarContent] 5.6 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients in the bread pan in the order according to manufacturer's directions--usually liquid ingredients>>>dry ingredients>>yeast. Put the pan in the bread machine. Select Basic Cycle, press start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
[Name] American Chop Suey (Slow Cooker) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-07-01T21:30:00Z [Description] Make and share this American Chop Suey (Slow Cooker) 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/54/06/15/19fuT7tESYyBqQN9WQim_IMG_0788.JPG" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "5", "1", "1", "1", "14 1/2", "6", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["lean ground beef", "bacon", "onion", "green bell pepper", "diced tomatoes", "water", "garlic cloves", "elbow macaroni", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.7 [FatContent] 16.5 [SaturatedFatContent] 7.0 [CholesterolContent] 57.2 [SodiumContent] 604.2 [CarbohydrateContent] 64.9 [FiberContent] 5.9 [SugarContent] 13.4 [ProteinContent] 26.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Use a 6-quart slow cooker.", "In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink.", "Drain well and transfer to slow cooker.", "Add everything else into the pot except for pasta and cheese.", "Stir to combine.", "Cover and cook on low for 6-8 hours.", "Stir in the raw pasta and cook on high for ~30 minutes, or until pasta is bite-tender. Season to taste with salt and pepper.", "Serve in a wide-mouthed bowl with a handful of cheese on each serving." ]
[Name] Hattie Mae's Tomato Pie [AuthorId] 758742 [AuthorName] CeeGee [CookTime] PT25M [PrepTime] PT1H15M [TotalTime] PT1H40M [DatePublished] 2020-07-01T21:30:00Z [Description] Our electric co-op published this as one of the 7 &quot;classic recipes every South Carolina cook should know&quot;. I am posting it here for safe keeping! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "2", "1", NA, "8"] [RecipeIngredientParts] ["tomatoes", "salt", "mayonnaise", "fresh basil", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 926.6 [FatContent] 59.9 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 4475.4 [CarbohydrateContent] 85.8 [FiberContent] 7.6 [SugarContent] 2.5 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice tomatoes and cover with 1/4 cup salt, Let sit for 1 hour. Rinse well in colander and pat dry with paper towel. Place piecrusts in pans and lay tomato slices in pie shells. In medium bowl, combine other ingredients. Pour over tomatoes. Bake at 350 F for 25 minutes.
[Name] Portuguese Bolos Levedos [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-07-01T21:31:00Z [Description] Make and share this Portuguese Bolos Levedos 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/54/06/17/ibgctE1KR2yhjP8FBCN8_6A1B0EC7-16BD-4EED-816E-351FFEB155C0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/17/etSXZNtuROibRumjaQ2O_1F38AF40-45B8-4587-9F54-077F2BA89FE7.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/37/5/K6517TVQNuc0vy1O12Kj_9739978F-533A-4C7E-930A-0588407AEF01.jpeg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Dessert", "Portuguese", "European", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "3", "1/2", "2", NA, "1/2", "1 1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "eggs", "butter", "homogenized milk", "warm water", "all-purpose flour", "sugar", "dry active yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.8 [FatContent] 11.1 [SaturatedFatContent] 6.2 [CholesterolContent] 70.9 [SodiumContent] 299.6 [CarbohydrateContent] 100.5 [FiberContent] 2.7 [SugarContent] 35.8 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 25-30 Small buns [RecipeInstructions] ["Prepare the yeast by mixing the yeast, sugar, flour and warm water, then set aside to proof. For best results, use a thermometer to gauge the temperature if the water. If the mixture doubles in volume, it's active,.", "In a pot or a microwave, heat the 2 cups milk and butter just until the milk is warm and the butter has melted, do not boil.", "In a mixer, combine the sugar, salt and eggs and beat for 1 minute. Slowly pour the milk mixture in and beat for another 2 minutes, Add the yeast mixture, mixing just until combined, then add the flour. Change the mixer blade to a dough hook and mix for 4 minutes (dough will be soft],.", "Place the dough in a large bowl that has been oiled, Fold over dough a few times, then cover with a thick towel and then plastic cover. Let the dough rest for 20 minutes,.", "Remove the cover and fold the dough over 4 to 5 times. Cover the bowl again and let the dough rise for one hour.", "Place a pie plate on the counter and add some flour. Dip your fingers in a bowl of water, then grab a handful of dough and shape into a ball, folding over a few times. The size depends on your preference.", "Flatten the ball then dip both sides in the flour and then place on the counter, Repeat with the remaining dough. Cover the finished bolos with a towel and let rise for 30 minutes. (My mom puts the bolos on small plastic/paper plates to finish rising, she finds it easy to just flip the dough into the frying pan using the plate].", "Heat 2 heavy skillets (cast iron is prefered] until they're hot. Reduce the heat to low then add the bolos and cook slowly until they have the desired colour. Flip to cook the other side. Place the completed bolos on a rack to cool." ]
[Name] Hot Chorizo Pate [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-07-01T21:34:00Z [Description] This is delicious on a sandwich or used as a spread on sliced bread. I save the broth from cooking the chorizo and make Rapini Soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/18/HyBByZctTe9dQJiev7dg_D05228A8-D623-440B-9B76-B292696BA8B0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/18/WknL2YdHQdO5jNZTEdim_2F45A089-22D9-4B93-A56D-787ACAEDB9BB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/18/gMG4rnZQxx2SNSxjFFmg_C119F184-88F1-4464-8DE2-CFCB2A1F79BE.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/18/ERciUS6QQ7yGMEhyaFNi_BF98696E-19CD-4C35-BEDF-08BD3D0285CE.jpeg"] [RecipeCategory] Spreads [Keywords] ["Pork", "Meat", "Portuguese", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8 -10", "1/4"] [RecipeIngredientParts] ["water", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.5 [FatContent] 11.5 [SaturatedFatContent] 4.3 [CholesterolContent] 26.4 [SodiumContent] 377.6 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the whole chorizo sausages in a large saucepan and add the water, making sure the sausages are covered. Bring to a boil, then reduce the heat and simmer until the sausages are tender, around 30 minutes,. Chop the cooked sausages into large chunks then add to the food processor. Process the sausages adding some of the broth, as needed, to moisten the mixture. Depending on the machine you use, the sausages may need to be processed in batches. Once all of the chorizo has been processed, transfer the mixture to a bowl then start adding the mayonnaise. Add a tablespoon at a time until you reach a consistency you like. Use as little or as much as you want. If you're not a mayonnaise fan, you can replace it with butter. Refrigerate until ready to use.
[Name] Ultimate Fruit Tray [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 2020-07-02T19:08:00Z [Description] This fruit tray is not only beautiful to look at, but it's fun to put together as well. You can really use whatever fruit is in season or whatever you prefer, use this recipe as a guideline for putting together your tray! It's the perfect summer treat to cool you down. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/xL5wwsZQTYGLWfgZEx2N_Fruit-Tray-15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/gFVPBCF3RjWh9ulUXpCh_Fruit-Tray-14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/2yPI5s1RSOqE9e05wW1W_Fruit-Tray-12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/YRNv4exCStiJl5BS8QC8_Fruit-Tray-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/xW1b3Vy3QKCbp9eOWKB1_Fruit-Tray-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/yUioyUOsSXKBFCYgbFxu_Fruit-Tray-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/QAYT18RTRcOfNhn0Kgkp_Fruit-Tray-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/jYzQzotHRX2mZsKBuObY_Fruit-Tray-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/MU66Wk7OT8eWhq1Gv5xW_Fruit-Tray-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/unYDZLPuTL2NYOkhlJ17_Fruit-Tray-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/xUYeYd3RikqY3LYVRVdA_Fruit-Tray-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/kFcg5TpjRSyk3s9FGE0T_Fruit-Tray-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/4Ue7OxXKREW8wcbBgUCc_Fruit-Tray-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/19/Yh3IlAYhToShR90D7OCh_Fruit-Tray-3.jpg"] [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1", "1", "1/2", "1/2", "2", "2 -3", "1", "2", "1", "1/2", "1", "1/2", "1/2", "4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pineapple", "blueberries", "grapes", "oranges", "grapefruit", "blackberry", "raspberries", "fresh strawberries", "cherries", "plums", "fresh apricots", "kiwi", "mango", "green apple", "cantaloupe", "watermelon", "cream cheese", "marshmallow cream", "heavy cream", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.8 [FatContent] 10.2 [SaturatedFatContent] 5.5 [CholesterolContent] 24.0 [SodiumContent] 51.0 [CarbohydrateContent] 70.7 [FiberContent] 9.1 [SugarContent] 51.2 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use whatever fruit you have on hand or whichever you prefer. You can use some or all of what is listed. This is more of a guideline for putting together a beautiful fruit tray, rather than a strict recipe! Start by placing two small sauce bowls in the center of a very large tray or baking sheet. This is where you'll build your fruit tray so find something large enough to hold all your fruit. Create a bowl out of a pineapple by slicing it in half, crosswise, and then coring it and removing the fruit leaving only the outer layer to create a bowl. Fill with blueberries (or any other small fruit]. Then place the larger items around the board. Fruit like grapes on the vine, the sliced oranges, and grapefruit. Then you can start to fill in some of the areas and build off the other fruit with small mounds of blackberries, raspberries and strawberries. You want to place the fruit that'll turn brown quicker, towards the end and right before serving. Apple slices, pear slices, and plums would go in next. If you want to prevent them from browning, you can drizzle some lemon juice over those fruits. Then you start putting the decorative touches. Make thin slices of strawberries, without cutting all the way through, and then fan them out. Peel and make slits around kiwi and then separate to make decorative halves. Use small cookie cutters in different shapes to cut out stars, flowers or hearts out of the cantaloupe, watermelon or honeydew. Place those on last, and then marvel at your beautiful creation. Fill the sauce dishes with the sauces below or any of your favorite store-bought sweet sauces. For the marshmallow sauce, place the cream cheese and marshmallow fluff into a heat safe bowl. Microwave in short 30 second bursts until warmed through. Stir until smooth. You want to serve this slightly warm so that it's easier to dip into. For the chocolate sauce, warm the cream either in the microwave or on the stove until just heated through. Pour over the chocolate and let sit for about 5 minutes before stirring until smooth.
[Name] Tequila Mockingbird [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-02T21:16:00Z [Description] Tequila and watermelon, an unexpected combination! Adding this to my list of cocktails to try. From Liquor.com [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "3/4", "3/4"] [RecipeIngredientParts] ["watermelon", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4076.0 [FatContent] 20.4 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 136.4 [CarbohydrateContent] 1026.2 [FiberContent] 54.7 [SugarContent] 841.3 [ProteinContent] 82.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Muddle the jalapeño and watermelon in a shaker. Add the remaining ingredients and ice, and shake until well-chilled. Fine-strain into a rocks glass over fresh ice.
[Name] Sweet Tea Sangria [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2020-07-02T21:16:00Z [Description] Make and share this Sweet Tea Sangria recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "2", "2", NA] [RecipeIngredientParts] ["white wine", "tea", "triple sec", "raspberries", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.7 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.3 [CarbohydrateContent] 28.5 [FiberContent] 4.2 [SugarContent] 21.5 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a pitcher, combine wine, sweet tea, triple sec, frozen peaches and raspberries and stir until combined. Refrigerate until chilled. Serve garnished with mint.
[Name] Mermaid Coladas [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-02T21:16:00Z [Description] Make and share this Mermaid Coladas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/540622/rcyGwe4fT4OdJLZihbGc_Mermaid Coladas.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["white rum", "coconut milk", "blue curacao", "maraschino cherry", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 250.5 [FatContent] 8.2 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 24.1 [FiberContent] 1.0 [SugarContent] 21.0 [ProteinContent] 1.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a blender, combine pineapple juice, rum, coconut milk, blue Curaçao, and frozen pineapple. Blend until smooth. If you want it slushier, add ice and blend until slushy. Pour into glasses and garnish with maraschino cherries and pineapples. These look cute with paper umbrellas!
[Name] Bourbon Strawberry Iced Tea [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-02T21:16:00Z [Description] Nice summer sipper from Liquor.com. I like the idea of bourbon and iced tea! Adding to my list of cocktails to try this summer. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["fresh strawberries", "fresh lemon juice", "Bourbon", "mint sprig", "blueberries", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 4.8 [FiberContent] 0.8 [SugarContent] 2.5 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the strawberries and lemon juice into a shaker and gently muddle. Add the bourbon and simple syrup, add ice, and shake until well-chilled. Strain into a Collins glass over fresh ice. Top with unsweetened iced tea. Garnish with a mint sprig and skewered blueberries and strawberries.
[Name] Red, White &amp; Night [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-02T21:17:00Z [Description] A ruby red punch for the 4th of July, or any summer day! Another red wine and vodka mixture. From Liquor.com [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3"] [RecipeIngredientParts] ["vodka", "fresh lemon juice", "blueberries", "black raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 4.1 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Garnish with 3 blueberries or black raspberries coated in powdered sugar.
[Name] Firecracker Cocktail [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-02T21:17:00Z [Description] Make and share this Firecracker Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/3", "3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["watermelon", "dark rum", "golden rum", "triple sec", "fresh lime juice", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 3.8 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a mixing glass, muddle the watermelon very well. Add remaining ingredients and ice and stir. Pour (unstrained] into a cocktail or Margarita glass. Garnish with a lime wedge.
[Name] Tropical Pina Colada Bread Pudding [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2020-07-02T21:17:00Z [Description] Oh, this is a good one! I wish I would have taken a picture. Next time! From Tornadough Alli. (I changed this recipe a bit.) [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "5", "1/3", "1", "3/4", "1/2", "1 1/2", "1", "1 1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["coconut milk", "milk", "eggs", "sugar", "crushed pineapple", "maraschino cherry", "butter", "milk", "cornstarch", "sugar", "vanilla", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.5 [FatContent] 15.7 [SaturatedFatContent] 10.6 [CholesterolContent] 119.8 [SodiumContent] 372.1 [CarbohydrateContent] 54.2 [FiberContent] 1.7 [SugarContent] 20.6 [ProteinContent] 12.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Place bread chunks into large bowl and set aside. In another large bowl mix together coconut milk, milk, eggs, sugar, pineapple, cherries and coconut and whisk until combined. Pour milk mixture over bread and stir to coat, let sit for about 10 minutes. In greased 8\"x8\" or 9\"x9\" baking dish spread bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1.5 hours or until center is set. Let cool slightly. Meanwhile to make vanilla rum sauce: In sauce pan on medium high melt butter and stir in milk. In small bowl whisk together sugar and cornstarch and add to milk mixture, reduce heat slightly and stir until sauce begins to thicken. Once thick add in vanilla and rum and stir to combine. Pour over bread pudding and serve. Add additional sauce over individually cut slices if desired.
[Name] Padt Krapow Gai [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-07-02T21:17:00Z [Description] Make and share this Padt Krapow Gai 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/54/06/27/3YORTkoRTTmsUpGzGB50_plated 3 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/27/1j2sV5M3Tsicvbq6Ll8s_dished s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/27/9dxrthKSRoS3BHQq2btE_plated s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/27/6qu7JjcR4OAfpANTYOym_Ingredients 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/5ZUAiQZSuC5bEdQeArnA_plated%202%20s.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "1 1/2", "80", "1", "2", "1", "2", "1", "6", "6", "1", "1"] [RecipeIngredientParts] ["chicken pieces", "bicarbonate of soda", "soy sauce", "fish sauce", "sugar", "olive oil", "onion", "garlic cloves", "chili peppers", "basil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.4 [FatContent] 27.4 [SaturatedFatContent] 6.8 [CholesterolContent] 140.9 [SodiumContent] 1100.7 [CarbohydrateContent] 11.3 [FiberContent] 1.4 [SugarContent] 6.0 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken pieces in a bowl and sprinkle over the bicarb. Mix well, cover and leave for 20 minutes. Remove the chicken and thoroughly wash. Slice the chicken thinly and keep aside. Mix the chicken broth, soy sauce, fish sauce and sugar in a jug until blended together. Heat the oil in a wok and stir fry the chicken for about 3 to 4 minutes. Add the onion, garlic and chillis and continue to fry for a further 3 to 4 minutes. Add the sauce and continue to cook for a further 3 to 4 minutes. Stir in the basil, cook for a few more seconds then remove from the heat. Serve with steamed white rice and the fried egg.
[Name] Summer Dessert Fruit Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-07-02T21:18:00Z [Description] Colorful, tasty and refreshing, this is absolutely delicious! This is definitely the prefect dessert for the summer months... VIDEO https://www.youtube.com/watch?v=nLYS3M0jceA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/473sF4DwRT2lpTIzYSLz_Fruit-Salad-5_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Potluck", "Summer", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1", "1", "1", "2", "2", "2", "2", "1 1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["lime juice", "lemon juice", "lemon zest", "lime zest", "Cointreau liqueur", "strawberries", "blueberries", "mangoes", "mandarin oranges", "pineapple", "kiwi fruits", "red seedless grapes", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 22.6 [FiberContent] 3.1 [SugarContent] 16.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 14 cups [RecipeInstructions] In a small bowl, combine agave nectar, orange juice, lime juice, lemon juice, and zests; whisk until well blended and set aside. In a large bowl, combine all the fruits except the diced bananas. If not serving immediately, cover with plastic wrap making sure it touches the surface. If serving right away, add bananas and pour on agave nectar mixture; toss gently. Add diced bananas and carefully toss again. Yields 14 cups.
[Name] Slow Cooker Turkey Breast (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2020-07-03T21:23:00Z [Description] From Feb 2018 SL magazine. &quot;Unlike roasting, slow-cooking locks in moisture, creating juicy and flavorful meat. Keep the skin on (it will be removed later) to seal in the herbed butter rub.&quot; [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In..."] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "2", "1", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "fresh thyme", "garlic", "fresh rosemary", "fresh sage", "lemon zest", "kosher salt", "black pepper", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.6 [FatContent] 35.5 [SaturatedFatContent] 13.8 [CholesterolContent] 251.6 [SodiumContent] 1121.3 [CarbohydrateContent] 0.8 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 75.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 tsp of the salt and 1 tsp of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin.", "Sprinkle outside of turkey with remaining 1 tsp salt and 1/2 tsp pepper.", "Pour chicken broth in the bottom of a 6-quart slow cooker; add turkey, skin side up.", "Cover and cook on LOW until a thermometer inserted into thickest portion registers 165* F, 4 1/2 to 5 hours.", "Remove turkey; remove skin from turkey and serve slices." ]
[Name] Slow Cooker Black Beans (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2020-07-03T21:23:00Z [Description] From Feb 2018 edition. &quot;Soaking black beans can make them mushy and bland. Instead, slow cook them in broth kicked up with smoky bacon and sauteed aromatics.&quot; [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "3", "1", "6", "1 1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["dried black beans", "yellow onion", "red bell pepper", "bacon", "garlic cloves", "jalapeno chile", "reduced-sodium chicken broth", "kosher salt", "light brown sugar", "ground cumin", "black pepper", "fresh oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.0 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 659.9 [CarbohydrateContent] 55.0 [FiberContent] 12.5 [SugarContent] 4.4 [ProteinContent] 21.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse and sort beans. Heat oil in a large skillet over medium-high. Add onion, bell, and if desired, bacon. Cook, stirring occasionally, until onions are tender, about 8 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds. Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeno chile, chicken broth, salt, brown sugar, cumin, pepper, and chopped oregano. Cover and cook on LOW until beans are tender, about 6 hours.
[Name] Apple Cranberry Slab Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2020-07-03T21:24:00Z [Description] Make and share this Apple Cranberry Slab Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1 1/2", "1/4", "4", "4", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "tart apples", "raspberries", "cranberries", "ground nutmeg", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 35.0 [FiberContent] 4.1 [SugarContent] 27.7 [ProteinContent] 0.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Divide pastry dough into two portions so one is slightly larger than the other; wrap in plastic wrap. Refrigerate at least 1 hour.", "In a Dutch oven, mix sugar and flour; stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender, stirring occasionally. Cool slightly.", "Preheat oven to 375*. Between waxed paper, roll larger portion of pastry dough into a 16 x 12-inch rectangle. Remove top waxed paper; place a 13 x 9-inch baking pan upside down over pastry. Lifting with bottom waxed paper, invert pastry into pan. Press pastry onto bottom and up sides of pan. Add filling.", "On a floured surface, roll remaining dough in a 14 x 10-inch rectangle; cut into 3/4-inch wide strips. Arrange over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar.", "Bake 45-50 minutes or until golden brown and filling is bubbly. Cool on a wire rack.", "Pastry for two double crust pies. In a bowl, mix 4 1/2 cups all-purpose flour, 1 Tbs sugar and 2 tsp salt; cut in 1 3/4 c shortening until crumbly. Whisk 1 egg, 1 Tbs white vinegar and 1/2 c ice water; gradually add to flour mixture, tossing with a fork until dough forms." ]
[Name] Bacon-Hash Brown Quiche (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-07-03T21:25:00Z [Description] From March 2018 edition. The usual pastry shell has been replaced with a golden crust made from shredded potatoes and bacon. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "8", "4", "1 1/2", "3/4", "6", "1", "4", "2", "1/4"] [RecipeIngredientParts] ["bacon", "fresh asparagus", "frozen shredded hash browns", "kosher salt", "black pepper", "eggs", "half-and-half", "gruyere cheese", "Dijon mustard", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.5 [FatContent] 28.6 [SaturatedFatContent] 13.6 [CholesterolContent] 338.1 [SodiumContent] 1299.0 [CarbohydrateContent] 43.8 [FiberContent] 4.7 [SugarContent] 1.8 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375*F. Cook bacon in 10-inch cast-iron skillet over medium until browned and almost crisp, but still tender, about 6 minutes. transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly. Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl. Add hash browns, bacon, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine. Using a wooden spoon, spread mixture into an even layer across the bottom and 1 inch up sides of skillet. Transfer to preheated oven, and bake until lightly golden, about 30 minutes. Whisk together eggs, half-and-half, Gruyere, Dijon and remaining 1 tsp salt and 1/2 tsp pepper in a large bowl. Stir in scallions. Remove skillet from oven and scatter asparagus over crust. Pour egg mixture over asparagus and return to oven. Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing.
[Name] Comforting Kielbasa-Potato Bake [AuthorId] 2628288 [AuthorName] Pamcakes614 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-07-03T21:25:00Z [Description] Kielbasa, Potatoes and Cheese are baked until hot and bubbly. This is a comforting dish on a cool fall day. Serve with your favorite veggie and fresh crusty bread! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "2", "6 -8", "1", "1", "2/3", "1"] [RecipeIngredientParts] ["yellow onion", "shortening", "Polish kielbasa", "russet potatoes", "salt", "black pepper", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.9 [FatContent] 35.9 [SaturatedFatContent] 12.7 [CholesterolContent] 92.6 [SodiumContent] 1851.7 [CarbohydrateContent] 71.1 [FiberContent] 8.6 [SugarContent] 3.7 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large baking dish add shortening and sliced onions. Place in a oven preheated to 350 degrees. When onions are softened and shortening melted, (about 15 minutes] add potatoes and kielbasa. Season with salt and pepper.Gently stir so all ingredients so it is easily distributed. Top with shredded cheese. Cover with foil and bake 35-40 minutes until potatoes are tender and everything is heated through. Remove foil and sprinkle with parsley. Serves 6.
[Name] Delicious Chicken Marsala [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-07-03T21:25:00Z [Description] Make and share this Delicious Chicken Marsala recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "1", "1/4", "1", "1", "1/2", "1/2", "16", "1/2", "1/2", "4"] [RecipeIngredientParts] ["boneless chicken breasts", "unsalted butter", "garlic clove", "fresh lemon", "salt", "black pepper", "dried basil", "linguine", "marsala wine", "white flour", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1968.2 [FatContent] 56.7 [SaturatedFatContent] 24.8 [CholesterolContent] 255.5 [SodiumContent] 1534.2 [CarbohydrateContent] 205.5 [FiberContent] 9.1 [SugarContent] 9.8 [ProteinContent] 99.8 [RecipeServings] 2.0 [RecipeYield] 2 chicken breasts [RecipeInstructions] Cook linguine according to directions on he box. Rinse boneless chicken breasts. Remove any skin. Melt the butter in a 10 inch frying pan on low heat. Put flour on a plate an coat all sides of the breast with flour. Repeat for all pieces of chicken. Add chicken breasts to frying pan and increase heat to medium. Season chicken with half of the salt, pepper and basil. Cook for 4 to 5 minutes then flip. Season chicken with the rest of the salt, pepper and basil. Add the garlic and mushrooms and Marsala wine and 1 tsp of lemon juice. Spoon 1 tp of Parmesan cheese onto each chicken breast. Cover and cook another 4 to 5 minutes or until cheese in melted. Plate the linguine as a bed for the chicken. Place chicken on top of the linguine. Spoon the mushrooms over the chicken.
[Name] Grand Marnier Cakes (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT18M [PrepTime] PT25M [TotalTime] PT43M [DatePublished] 2020-07-03T21:26:00Z [Description] From Feb 2018 edition. The article featured recipes from junior league type regional cook books. This recipe came from &quot;Tea Time at the Masters&quot; which debuted in 1977 in Augusta, Georgia. The original recipe called for the cake to be baked in a tube pan, they opted for mini Bundt pans for a tea party-worthy presentation. Recipe includes cake, glaze and additional ingredients for presentation. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1", "1/4", "1 1/4", "1", "3", "1", "2", "1/2", "1/2", "1/2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "salted butter", "eggs", "sour cream", "orange zest", "sugar", "heavy cream", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.4 [FatContent] 31.1 [SaturatedFatContent] 17.2 [CholesterolContent] 124.3 [SodiumContent] 376.4 [CarbohydrateContent] 53.0 [FiberContent] 1.4 [SugarContent] 31.3 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare the Cakes: Preheat oven to 325*F. Grease and flour 12 mini Bundt pans. Whisk together flour, baking powder, baking soda and salt in a bowl. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture. Add orange zest and almonds and beat on medium speed until combined. Divide batter evenly among prepared Bundt pans, and smooth tops. Bake in preheated oven until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let stand in pans on a wire rack 10 minutes; remove from pans to wire rack. Prepare the Glaze: Combine sugar, orange liqueur and orange juice in a small saucepan; bring to a oil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm Cakes. Beat heavy cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes. Top each of the glazed Cakes with a dollop of whipped cream, and garnish with orange segments.
[Name] Garlic Parmesan Roasted Shrimp [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2020-07-03T21:26:00Z [Description] Make and share this Garlic Parmesan Roasted Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "1/2", "1/4", NA, "1", "2"] [RecipeIngredientParts] ["medium shrimp", "olive oil", "garlic cloves", "dried oregano", "dried basil", "parmesan cheese", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.7 [FatContent] 9.8 [SaturatedFatContent] 2.2 [CholesterolContent] 148.8 [SodiumContent] 741.0 [CarbohydrateContent] 3.4 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400*F. Lightly oil a baking sheet or coat with non-stick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Stir in lemon juice. Serve immediately, garnished with parsley, if desired.
[Name] Greek Meatball Kabobs [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2020-07-03T21:27:00Z [Description] Make and share this Greek Meatball Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1/2", "1", "1", "1", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "feta cheese", "green onions", "red bell pepper", "green bell pepper", "zucchini", "extra virgin olive oil", "oregano", "lemon peel", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.3 [FatContent] 25.7 [SaturatedFatContent] 8.8 [CholesterolContent] 83.8 [SodiumContent] 311.1 [CarbohydrateContent] 5.6 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 4 kabobs [RecipeInstructions] ["Spray broiler pan rack with nonstick cooking spray. In large bowl, combine all meatball ingredients; mix well. Shape mixture into 16 meatballs.", "Thread meatballs, bell peppers, and zucchini alternately on four 14-inch or eight 7-in metal skewers. Place on broiler pan rack.", "In small bowl, combine oil, oregano, lemon peel and salt; mix well. Brush mixture over kabobs.", "Broil 4 to 6 inches from heat for 12 to 15 minutes or until meatballs are thoroughly cooked and vegetables are crisp-tender, turning kabobs 2 or 3 times and brushing occasionally with remaining oil mixture." ]
[Name] Greek Meatball Kabobs [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2020-07-03T21:27:00Z [Description] Make and share this Greek Meatball Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1/2", "1", "1", "1", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "feta cheese", "green onions", "red bell pepper", "green bell pepper", "zucchini", "extra virgin olive oil", "oregano", "lemon peel", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.3 [FatContent] 25.7 [SaturatedFatContent] 8.8 [CholesterolContent] 83.8 [SodiumContent] 311.1 [CarbohydrateContent] 5.6 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 4 kabobs [RecipeInstructions] ["Spray broiler pan rack with nonstick cooking spray. In large bowl, combine all meatball ingredients; mix well. Shape mixture into 16 meatballs.", "Thread meatballs, bell peppers, and zucchini alternately on four 14-inch or eight 7-in metal skewers. Place on broiler pan rack.", "In small bowl, combine oil, oregano, lemon peel and salt; mix well. Brush mixture over kabobs.", "Broil 4 to 6 inches from heat for 12 to 15 minutes or until meatballs are thoroughly cooked and vegetables are crisp-tender, turning kabobs 2 or 3 times and brushing occasionally with remaining oil mixture." ]
[Name] Marinated Artichoke Slaw [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-03T21:27:00Z [Description] Make and share this Marinated Artichoke Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1/2", "2", "2", "6"] [RecipeIngredientParts] ["cabbage", "red bell pepper", "green onions", "mayonnaise", "artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.6 [CarbohydrateContent] 6.5 [FiberContent] 3.7 [SugarContent] 2.0 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] 4 cups [RecipeInstructions] In large bowl, combine all ingredients including liquid from artichokes; toss gently to coat. . Serve immediately, or cover and refrigerate up to 6 hours before serving.
[Name] Hawaiian Punch Vodka Slush [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT12H [PrepTime] PT5M [TotalTime] PT12H5M [DatePublished] 2020-07-03T21:27:00Z [Description] Oh, those summer nights! Mix up a bucket of these and keep it in your freezer for those hot summer days! So delicious and refreshing! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "46", "2", "2"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 205.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 43.9 [CarbohydrateContent] 41.1 [FiberContent] 0.4 [SugarContent] 36.3 [ProteinContent] 0.3 [RecipeServings] 24.0 [RecipeYield] 5 quarts [RecipeInstructions] Mix Hawaiian Punch, lemonade, pineapple juice and vodka in a 5 qt bucket. Place in the freezer for about 12 hours, stirring every hour or so to distribute the vodka. When ready to serve, scoop slush into a tall glass. Pour your favorite citrus soda (I prefer Squirt] in the glass over the slush and stir. Add a straw and you're ready for summer!
[Name] Refreshing Hawaiian Punch Vodka Slush [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT12H [PrepTime] PT5M [TotalTime] PT12H5M [DatePublished] 2020-07-03T21:28:00Z [Description] Perfect for a hot summer day! Recipe calls for a lemon-lime soda, but I prefer to use Squirt in the mix-up. Just be careful! Heat+vodka=shenanigans :) [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "2", "46", "2", "2"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 411.4 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 87.8 [CarbohydrateContent] 82.2 [FiberContent] 0.7 [SugarContent] 72.6 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] 5 quarts [RecipeInstructions] In a 5 quart container (ice cream bucket works great] combine the Hawaiian Punch, frozen lemonade, pineapple juice and vodka. Stir well. Freeze for 12 hours, stirring occasionally. When ready to serve, scoop out a glass of slush mixture. Add lemon-lime soda or Squirt over the top of the slush. Mix a bit, add a straw and you're ready for summer!
[Name] Creamy German Cucumber Salad (Gurkensalat) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2020-07-06T13:48:00Z [Description] This creamy German cucumber salad, or Gurkensalat, is the perfect companion side dish for bratwurst or burgers. Tangy, sweet and fresh, it's a deliciously easy summer salad. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "3", "1 1/2", "1/2", "6", "2 -4"] [RecipeIngredientParts] ["English seedless cucumbers", "apple cider vinegar", "sugar", "kosher salt", "pepper", "sour cream", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.4 [FatContent] 3.7 [SaturatedFatContent] 2.1 [CholesterolContent] 9.4 [SodiumContent] 891.4 [CarbohydrateContent] 15.9 [FiberContent] 0.9 [SugarContent] 12.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel cucumbers and cut into very thin slices with mandoline. Mix together vinegar, sugar, salt and pepper and pour over cucumbers. Marinate at least 20 minutes but NO MORE than an hour. Drain off liquid. Toss cucumbers with sour cream, top with fresh parsley, and serve.
[Name] Argentine Chimichurri Burgers (Rachel Ray) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2020-07-06T13:49:00Z [Description] Make and share this Argentine Chimichurri Burgers (Rachel Ray) recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/4", "2", "2", "1", "2", "1/2", "1/2", "1", NA, "1 1/2", "1", NA, "4", "4", "4", "4"] [RecipeIngredientParts] ["fresh flat-leaf parsley", "fresh cilantro leaves", "extra virgin olive oil", "shallot", "lemon juice", "oregano leaves", "red wine vinegar", "jalapeno chile", "garlic cloves", "salt", "red onion", "red wine vinegar", "fresh coarse ground black pepper", "Worcestershire sauce", "olive oil", "cheese", "lettuce leaves", "beefsteak tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.2 [FatContent] 44.7 [SaturatedFatContent] 17.5 [CholesterolContent] 146.9 [SodiumContent] 1013.3 [CarbohydrateContent] 12.3 [FiberContent] 1.7 [SugarContent] 2.4 [ProteinContent] 46.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a food processor, pulse the ingredients for the chimichurri until a chunky sauce forms (10 to 12 pulses]; season with salt. In a small bowl, toss the onion and vinegar to make quick pickles; season with salt and pepper. In a medium bowl, mix the beef and Worcestershire; season. Form 4 patties (thinner in the centers for even cooking]. Heat a large griddle or cast iron skillet over medium-high to high. Drizzle the patties with oil. Add to the griddle. Cook, turning occasionally and pressing down with a spatula to help create a crispy crust, 7 to 8 minutes. Transfer the burgers to a plate and cover with foil to keep warm. If necessary, scrape the griddle to remove any browned bits of beef. Add the 4 slices of cheese to the griddle, spacing them an inch or two apart. Cook until melted and lightly crispy on the bottom, 1 to 2 minutes. Uncover the burgers and top with some chimichurri sauce. Using a thin metal spatula or two, transfer the fried cheese to the burgers. Top the roll bottoms with some pickled onions, the chimichurri cheeseburgers, lettuce, tomato slices and roll tops.
[Name] Aunt Virginia's Easy Lemon Cake [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-07-06T13:50:00Z [Description] This recipe is over 50 years old. My aunt used to call it her lemon pudding cake, but it is actually just a lemon cake. It is a simple cake to make that has a nice fresh flavor. It is a cake that most people enjoy during the summer months. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "3/4", "3/4", "4", "2", "2"] [RecipeIngredientParts] ["water", "eggs", "powdered sugar", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.8 [FatContent] 30.5 [SaturatedFatContent] 4.6 [CholesterolContent] 94.3 [SodiumContent] 516.9 [CarbohydrateContent] 92.2 [FiberContent] 1.1 [SugarContent] 67.3 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. In a large mixing bowl put the yellow cake mix, the package of lemon jello (the small package not the large], the oil and the water. Mix well. Add the 4 eggs, one at a time, beating well after each addition. Pour the batter into a greased one-layer cake pan (9 x 13\"]. Bake for 40 minutes or until the cake tests done with a tooth pick. While the cake is baking, juice the two lemons and combine the juice with the powdered sugar, mixing until all lumps have disappeared. When the cake tests done, remove it from the oven and poke holes in the cake with large meat prongs. Immediately, while the cake is still hot, pour the powdered sugar mixture over the cake and holes, using the back of a spoon to smooth evenly. Let the cake cool before eating.
[Name] Unbelievable Tuna Pasta Salad [AuthorId] 782050 [AuthorName] All-Natural-Nut [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-07-06T13:51:00Z [Description] This recipe is a result of searching the top recipes of it's kind, combining and altering them, and resulting in such an unbelievable dish of flavor and color that I simply can't leave it to chance that I'll be able to accidentally create it again. My family is tough to please, and all were taking seconds and thirds. This can be made ahead and/or doubled, used as a main dish for a hot summer evening, next-day's lunch, a pot-luck hit, or a fancy side dish. This dish requires some of the vegetables to be cooked (while the pasta cooks), and the extra bit of effort is extremely rewarding. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "6", "1", "3/4", "1/3", "2", "1", NA, "2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["pasta", "butter", "onion", "carrot", "garlic cloves", "mayonnaise", "apple cider vinegar", "Dijon mustard", "cayenne pepper", "yellowfin tuna fillets", "celery", "red onion", "kalamata olive", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.8 [FatContent] 7.5 [SaturatedFatContent] 3.0 [CholesterolContent] 28.6 [SodiumContent] 334.6 [CarbohydrateContent] 40.7 [FiberContent] 4.8 [SugarContent] 5.3 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] 3 qts [RecipeInstructions] ["Cook pasta according to box directions in a pot of salted, boiling water. Rinse with cold water and set aside to cool fully.", "Sautee some the vegetables:", "A-Melt butter in a large skillet.", "B-Add onion and carrot, sauteeing until onions are translucent and carrots are softened. The garlic, if using dried, should be added to the cooking onion & carrot. If using fresh garlic, add it when the carrots & onions are almost finished cooking.", "C-Add the frozen peas and cook just til warm.", "D-Set aside the cooked vegetables to cool.", "Mix the dressing:", "A-In a small bowl, add mayonnaise, vinegar, mustard, salt, pepper, and cayenne. Whisk well to combine and set aside.", "Prepare the rest of the raw vegetables:", "A-slice celery thinly, rough-chop the olives and parsley, finely chop the red onion.", "Combine everything together when fully cooled:", "A-drain the tuna and flake at the bottom of a large bowl.", "B-add the celery, red onion, chopped olives, parsley, and the cooked vegetables.", "C-add the dressing.", "D-fold everything together until well mixed, seasoning to taste if necessary." ]
[Name] Mexican Burgers with Avocado Spread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-07-06T13:52:00Z [Description] The unique ingredients set these delicious burgers apart. With a lovely avocado spread, these will be a hit at your next BBQ party! VIDEO https://www.youtube.com/watch?v=RhawlAYdpBc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mFYXzcF0SbiZ9QPJlOAy_Mexican-Burger-1_Fotor-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1/4", "2", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["lean ground beef", "panko breadcrumbs", "red onion", "pureed chipotle chile", "cilantro", "ground cumin", "black pepper", "sharp cheddar cheese", "avocado", "lime juice", "light sour cream", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.5 [FatContent] 32.0 [SaturatedFatContent] 11.8 [CholesterolContent] 127.9 [SodiumContent] 384.2 [CarbohydrateContent] 15.2 [FiberContent] 5.1 [SugarContent] 1.9 [ProteinContent] 40.7 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] ["In a large bowl, combine ground beef, panko, onion, jalapeño peppers, chipotle pepper, cilantro, cumin, freshly black pepper and cheese. Divide mixture into 4 equal portions and form 4 patties. Place them in a plate, cover with plastic wrap and transfer to the refrigerator for 1 hour.", "In a small bowl, scoop avocado and add lime juice; mashed with a fork until smooth. Add sour cream, garlic, hot sauce and freshly ground black pepper; stir until well blended. Transfer spread to the refrigerator until ready to serve.", "Preheated BBQ. Grill burger at 500ºF for 7 minutes per side. If desired, about 3 minutes before the end of cooking, place 3 thin slices of cheese per burger. Spread avocado mixture to top buns and garnish to liking.", "The stuffed version: mix all the ingredients except cheese and form 6 balls but 3 bigger than the others. Create a well in the center of the biggest ones and add 2 tablespoons cheese per. Place the smaller patties on top and seal. Cover with plastic wrap and refrigerate for 1 hour." ]
[Name] Coconut Milk Braised Chicken Legs [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2020-07-06T13:52:00Z [Description] Make and share this Coconut Milk Braised Chicken Legs recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "4", "2", NA, NA] [RecipeIngredientParts] ["unsweetened coconut milk", "lemongrass", "ginger", "garlic cloves", "chicken legs", "kosher salt", "unsweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.8 [FatContent] 44.4 [SaturatedFatContent] 27.1 [CholesterolContent] 138.6 [SodiumContent] 147.6 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 33.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place a rack in top third of oven; preheat to 400°.", "Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got].", "Add lemongrass, ginger, and garlic.", "Season chicken with salt (hold back a bit since curry pastes often have a lot of salt].", "Place in baking dish and spoon some liquid over.", "Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex], 60–75 minutes." ]