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[Name] "Balmer" Coddies [AuthorId] 428885 [AuthorName] Andi Longmeadow Farm [CookTime] PT6M [PrepTime] PT36H [TotalTime] PT36H6M [DatePublished] 2020-07-06T13:53:00Z [Description] This history of "Balmer" (Baltimore) Coddies is as ambiguous as the stars in the sky. You love them, you know they are there, but you are slightly muddled in how it all came to be. The legend goes that the Cohen family (living in Baltimore in the early 1900s) owned a sandwich stand in the Belair Market and wanted to make their stand have a bit more advantage over other stands that just sold basic items. Thus using ingredients that were easy to come by, and that you could process them easily, the Coddie was born. This is not to be confused with Cod Fish Cakes. Coddies are a mixture of 60% salted cod and 40% potato (mashed) and seasonings. Cod Fish cakes normally use fresh cod and the use of potato is a lot less. Come on and try some! You will not regret it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/48/KnFrIjyhTkWRO8zoaQhH_107272336_3250633024986747_1970950584666845257_n.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "1", "1", "2", "1", "1 1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["salt cod fish", "potatoes", "milk", "onion", "fresh parsley", "eggs", "butter", "fresh ground black pepper", "chives", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 5.6 [SaturatedFatContent] 2.2 [CholesterolContent] 182.9 [SodiumContent] 5371.6 [CarbohydrateContent] 18.7 [FiberContent] 2.6 [SugarContent] 1.3 [ProteinContent] 52.0 [RecipeServings] 6.0 [RecipeYield] 16 cakes [RecipeInstructions] Soak the cod overnight (12 hours or more] and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod. If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes Drain immediately. Peel and dice potatoes and put water and simmer until tender. Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool. Saute onion in 1T butter until transparent, (in the same pan as potatoes were] about 5 mins adding in parsley at the end, remove from heat and cool. Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out]. Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives. Form into 1.5oz or golf ball size balls and flatten slightly. OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake. I put in the refrigerator for 3/4 hours to firm up. Take out and fry in 1/2\" very hot oil until browned, turn over and fry the other side. The cakes brown quickly so be sure not to burn them. Serve 4 on a plate with 8 saltines and some mustard on the side.
[Name] Heavenly Brownies with Cream Cheese Frosting [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-07-06T13:55:00Z [Description] I wanted to make brownies, but I didn't have a brownie mix. I found this easy alternative with a cake mix. Nothing like a little cream cheese topping. Recipe courtesy of 101 Things To Do With A Cake Mix. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", NA, "8", "2"] [RecipeIngredientParts] ["butter", "egg", "pecans", "powdered sugar", "cream cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.8 [FatContent] 11.5 [SaturatedFatContent] 6.7 [CholesterolContent] 65.8 [SodiumContent] 109.5 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Mix dry cake mix, butter, and 1 egg. Add pecans if desired. Spread into a greased 9x13 inch pan. (I use the butter wrapper from the butter to grease my pan]. Beat powdered sugar, cream cheese, and remaining 2 eggs together and spread over bottom layer. Bake 40 to 50 minutes, or until golden brown.
[Name] Time Out Key Lime Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT17M [PrepTime] PT10M [TotalTime] PT27M [DatePublished] 2020-07-06T13:56:00Z [Description] Wow. This is so delicious. Normally I don't care about dessert, but this one takes the cake. It's even better the second day. My friend send me key limes from Louisiana, and I'd never made a Key Lime Pie before. All the grating and juicing is worth it in the end. Recipe courtesy of Mom On TImeout. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "6", "28", "1/2", "3/4", NA, "1", "1/2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "granulated sugar", "butter", "sweetened condensed milk", "light sour cream", "key lime juice", "limes", "key limes", "heavy whipping cream", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.1 [FatContent] 25.1 [SaturatedFatContent] 15.2 [CholesterolContent] 81.9 [SodiumContent] 239.6 [CarbohydrateContent] 68.6 [FiberContent] 0.4 [SugarContent] 60.0 [ProteinContent] 8.2 [RecipeServings] 10.0 [RecipeYield] 10 pieces [RecipeInstructions] ["Graham cracker crust: Preheat oven to 375. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8x9 1/2 inch pie pan. Bake for 7 minutes. Cool for at least 30 minutes.", "Key Lime Filling: Preheat oven to 350. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes. Let pie cool slightly before chilling. Chill for at least 3 hours.", "Whipped Cream TOpping: Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired." ]
[Name] Margarita Jello Shot Wedges [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2020-07-06T13:57:00Z [Description] These jello shots look like real lime wedges, and will go over so well at your party! And no plastic cups to dispose of. It takes some time and effort to remove the material from the rinds, but it is well worth the effort when you serve them to your guests and see their smiles! From tablespoon.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/51/2Px66fKTwih54qkTRn2i_Margarita Jello Shots 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/51/xyPAQXzNTpGJqIdJBqGr_Margarita Jello Shots 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/51/WTPUj1TiRrGgjWcY60eA_Margarita Jello Shots 2.jpg"] [RecipeCategory] Beverages [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["6", "1", "2 1/4", "3/4", "2", "1", "1"] [RecipeIngredientParts] ["limes", "plain gelatin", "triple sec", "sweetened lime juice", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 296.5 [CarbohydrateContent] 3.2 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Cut the limes in half from end to end. Juice each lime half to remove the liquid, (reserve the lime juice for another recipe]. Using a cloth, pull the white fiber on the inside of each rind away from the peel to completely clean each lime half. If you are having trouble pulling the membrane out of the lime rinds, use a scissor to make a small cut right at the stem-point of the lime, on the inside, to get started. I found the peeling of this material away from the lime rind to be rather difficult, and ended up utilizing scissors and a melon baller to scrape, and a cloth to get a good hold to pull it out. Just be careful not to scrape through the peel. (See photos].", "Transfer the clean lime haves to a muffin tin.", "In a saucepan, add limeade. Sprinkle gelatin over the juice and let sit for 2 minutes. Next, gently heat the limeade on low, stirring, until the gelatin has dissolved, about 5 minutes.", "Remove from heat, (liquid should be just warm, not hot], and stir in tequila, triple sec and sweetened lime juice. Pour the mixture into the lime halves.", "Refrigerate until set, about four hours. When they are firm, turn each half upside down and gently cut in half to make wedges. I found using a serrated knife worked best for this. To serve, sprinkle with coarse salt." ]
[Name] Easy Ginger Coleslaw [AuthorId] 2002776265 [AuthorName] zvonkovaa1983 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-07-07T11:45:00Z [Description] This is a great example of how just one ingredient can change the taste of a regular coleslaw! https://youtu.be/j1UK3ag8ijw [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/2", "4", "1", "1/2", "50", "2"] [RecipeIngredientParts] ["cabbage", "carrot", "red onion", "cucumber", "lemon juice", "salt", "pickled ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.3 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 315.2 [CarbohydrateContent] 11.4 [FiberContent] 2.8 [SugarContent] 4.9 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop cabbage finely, salt and mash. Grate carrots. Cucumber cut into strips. Onion cut into half rings. Add corn. Pour lemon juice. Ginger cut into small pieces. Mix everything with salt and season with oil.
[Name] Moo Shu Pork Tortillas [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-07-07T15:31:00Z [Description] Very colorful and inviting, this recipe is packed with flavor! This is an awesome quick and easy finger food to enjoy anytime... VIDEO https://www.youtube.com/watch?v=A1z59FlYYlY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vXh4YSPMS9Kosb3036P8_Moo-Shu-Pork-Tortilla_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "3", "2", "2", "1", "2", "1 1/2", "2", "8", "1/3", "1/3", "1", "1", "8"] [RecipeIngredientParts] ["canola oil", "ground pork", "red onion", "ginger", "garlic cloves", "low sodium soy sauce", "hoisin sauce", "oyster sauce", "sambal oelek", "brown sugar", "sesame seeds", "tortillas", "purple cabbage", "carrot", "green onion", "cilantro", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.3 [FatContent] 16.8 [SaturatedFatContent] 5.4 [CholesterolContent] 41.0 [SodiumContent] 565.3 [CarbohydrateContent] 30.7 [FiberContent] 2.5 [SugarContent] 5.9 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 8 tortillas [RecipeInstructions] ["In a large skillet over medium heat, add oil and when hot, add ground pork, onions and red peppers. Cook meat until no longer pink, about 5 minutes, breaking it down into small pieces. Add ginger and garlic; sauté for 1 minute. Add soy sauce, hoisin, oyster sauce, sambal oelek and brown sugar. Stir well, taste and adjust if necessary before adding sesame seeds.", "To assemble the tortillas; Place a little purple cabbage at the bottom of each tortilla followed by shredded carrots. Spoon pork mixture in evenly and top with more carrots and cabbage. Sprinkle with green onions and cilantro. Serve with lime wedges." ]
[Name] Moo Shu Pork Tortillas [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-07-07T15:31:00Z [Description] Very colorful and inviting, this recipe is packed with flavor! This is an awesome quick and easy finger food to enjoy anytime... VIDEO https://www.youtube.com/watch?v=A1z59FlYYlY [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "3", "2", "2", "1", "2", "1 1/2", "2", "8", "1/3", "1/3", "1", "1", "8"] [RecipeIngredientParts] ["canola oil", "ground pork", "red onion", "ginger", "garlic cloves", "low sodium soy sauce", "hoisin sauce", "oyster sauce", "sambal oelek", "brown sugar", "sesame seeds", "tortillas", "purple cabbage", "carrot", "green onion", "cilantro", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.3 [FatContent] 16.8 [SaturatedFatContent] 5.4 [CholesterolContent] 41.0 [SodiumContent] 565.3 [CarbohydrateContent] 30.7 [FiberContent] 2.5 [SugarContent] 5.9 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 8 tortillas [RecipeInstructions] ["In a large skillet over medium heat, add oil and when hot, add ground pork, onions and red peppers. Cook meat until no longer pink, about 5 minutes, breaking it down into small pieces. Add ginger and garlic; sauté for 1 minute. Add soy sauce, hoisin, oyster sauce, sambal oelek and brown sugar. Stir well, taste and adjust if necessary before adding sesame seeds.", "To assemble the tortillas; Place a little purple cabbage at the bottom of each tortilla followed by shredded carrots. Spoon pork mixture in evenly and top with more carrots and cabbage. Sprinkle with green onions and cilantro. Serve with lime wedges." ]
[Name] The Slow-Cooker Beef Stew [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2020-07-09T20:50:00Z [Description] Make and share this The Slow-Cooker Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1/2", "1 1/2", "1", "1", "1", "1", "4", "3", "2", "1", "2"] [RecipeIngredientParts] ["beef chuck", "flour", "salt", "pepper", "beef broth", "Worcestershire sauce", "garlic clove", "bay leaf", "paprika", "carrots", "potatoes", "onions", "celery", "Kitchen Bouquet"] [AggregatedRating] nan [ReviewCount] nan [Calories] 728.1 [FatContent] 39.4 [SaturatedFatContent] 15.7 [CholesterolContent] 156.5 [SodiumContent] 1412.6 [CarbohydrateContent] 46.2 [FiberContent] 6.8 [SugarContent] 6.9 [ProteinContent] 45.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place meat in Crock Pot. Mix flour, salt, and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 to 12 hours (High: 4 to 6 hours]. Remove bay leaf. Stir stew thoroughly before serving.
[Name] Church Windows [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT6M [PrepTime] PT30M [TotalTime] PT36M [DatePublished] 2020-07-09T20:51:00Z [Description] This recipe is an old one, originally from Mr. Food, although I think that he had given it a different name. It is very easy to make, and looks very pretty at Christmas time. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "12", "1", "1", "10 1/2", "1"] [RecipeIngredientParts] ["butter", "vanilla extract", "walnuts", "miniature marshmallows", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.9 [FatContent] 38.0 [SaturatedFatContent] 19.4 [CholesterolContent] 30.5 [SodiumContent] 166.6 [CarbohydrateContent] 65.1 [FiberContent] 4.0 [SugarContent] 50.1 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, melt the butter and chocolate chips over low heat, stirring constantly. Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool mixture for about 15 minutes until cooled but not to the point of hardening. Fold the multicolored marshmallows into the cooled chocolate mixture and stir until well coated. Spoon half the mixture lengthwise down the center of an 18 inch piece of waxed paper. Shape into a 12 x 2 inch log and place at one edge of the waxed paper. Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log. Wrap the log tightly in the waxed paper, folding the ends snugly. Repeat with the other half of the marshmallow mixture and the remaining 1/2 cup of coconut. Chill in the fridge until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/2 inch slices.
[Name] Cran-Apricot California Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-07-09T20:51:00Z [Description] This salad is loaded with nutrients. It's very flavorful and will please even your picky eaters. VIDEO https://www.youtube.com/watch?v=5hTEed2r_io [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lfWJ4jRrTCGj2qInVOBG_California-Salad-2-1024x765.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Potluck", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "3 1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "granulated sugar", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.0 [FatContent] 16.6 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 48.8 [CarbohydrateContent] 24.6 [FiberContent] 4.7 [SugarContent] 17.7 [ProteinContent] 6.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix vinegar, oil and sugar (always the same equal amount for these 3 ingredients]. Place in the refrigerator. Place washed spinach leaves in a large salad bowl; set aside. In a small skillet, toast almonds over medium heat. Add it with spinach. Add apricots, cranberries and pour in dressing. Gently toss to coat and serve immediately. Note: Add crumbled goat cheese for extra flavor.
[Name] Portuguese Prego No Pao (Steak Sandwiches) [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-07-09T20:51:00Z [Description] Make and share this Portuguese Prego No Pao (Steak 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/.3/80/43/0/MsUg2c50QzJDP0dtv7WY_D0F8DDAA-69B1-41BC-8BC5-7DCACABC3182.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/43/0/hlzw5UYvTIKFKtx7cehd_1265C590-4393-4419-9C80-F819567B8849.jpeg"] [RecipeCategory] Meat [Keywords] ["Portuguese", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "8", "4 -5", "3", "1 1/2", "1", NA, NA, NA, "4"] [RecipeIngredientParts] ["garlic cloves", "onions", "bell peppers", "white wine", "olive oil", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.4 [FatContent] 14.7 [SaturatedFatContent] 5.9 [CholesterolContent] 85.0 [SodiumContent] 164.6 [CarbohydrateContent] 18.8 [FiberContent] 3.5 [SugarContent] 7.8 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] 4 Sandwiches [RecipeInstructions] Slice the garlic thinly. Season the steaks on both sides with salt & pepper then pound garlic slices into each side of the steak. You should be able to fit one clove of garlic on each side. Heat Olive oil & butter in a large skillet. Cook your steaks over medium high heat. For medium-rare cook for 30 seconds per side, then set aside keeping them warm. Slice the onions into 1/2\" slices and the peppers into strips. Add some more butter to the skillet then add the onions, hot pepper sauce and salt and saute. Once onions are getting soft, add the peppers and cook until tender. Add the wine, then let it reduced over high heat for 1-2 minutes, or until sauce has thickened. Serve thd steak on crusty bread with the sauce, onions & peppers.
[Name] Tinned Tuna Sandwich [AuthorId] 2002777313 [AuthorName] Amalie D. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-09T20:51:00Z [Description] Make and share this Tinned Tuna Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "185", "2", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "tuna", "beetroots", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.8 [FatContent] 11.4 [SaturatedFatContent] 2.8 [CholesterolContent] 70.3 [SodiumContent] 694.6 [CarbohydrateContent] 46.3 [FiberContent] 5.9 [SugarContent] 14.8 [ProteinContent] 50.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine drained tuna, mayonnaise and gherkin relish in small bowl. Spread tuna mixture onto rye bread. Place lettuce and beetroot slices on top of tuna mixture. Complete the sandwich by adding top rye slice, and cut to serve.
[Name] Chilled Leek & Fennel Soup [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-07-09T20:52:00Z [Description] Refreshing, light and tasty, this cold soup is great to enjoy during the summer months. VIDEO https://www.youtube.com/watch?v=OH2H7qgwZuw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/HwTyG3pdQE2rXaJoqmgV_Chilled-Leek-Fennel-Soup_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Summer", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1", "2", "4", "2", "1", "1/2", "3"] [RecipeIngredientParts] ["olive oil", "red onion", "leek", "fennel bulbs", "zucchini", "sea salt", "garlic cloves", "low sodium chicken broth", "lemon juice", "black pepper", "heavy cream", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.4 [FatContent] 14.9 [SaturatedFatContent] 6.1 [CholesterolContent] 29.9 [SodiumContent] 499.2 [CarbohydrateContent] 11.4 [FiberContent] 2.2 [SugarContent] 3.1 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.", "Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.", "Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups." ]
[Name] Budget Sausage Ragu [AuthorId] 2002681267 [AuthorName] ayshufathi1 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2020-07-09T20:52:00Z [Description] Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "2", "1/4", "2", "2", "1", "6", "150", "1", "350"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "rosemary", "chopped tomatoes", "brown sugar", "sausages", "lemon", "rigatoni pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 971.3 [FatContent] 55.5 [SaturatedFatContent] 16.4 [CholesterolContent] 185.2 [SodiumContent] 1003.7 [CarbohydrateContent] 79.9 [FiberContent] 6.3 [SugarContent] 13.7 [ProteinContent] 38.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 minutes Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 minutes. Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 minutes To freeze, leave to cool completely and transfer to large freezerproof bags. Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
[Name] Ragi Dosa Recipe [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-07-09T20:52:00Z [Description] Ragi (Finger Millet is a nutritious grain and a staple food in many of the South Indian states. It is generally milled into flour and then used for making ragi dosa, ragi roti, etc Ideal kids and for diabetic patients [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1", NA, "1 1/2", NA, "1/4", "1/2", "5 -7", "1"] [RecipeIngredientParts] ["onion", "green chili", "coriander leaves", "water", "salt", "mustard seeds", "cumin seed", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.4 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 23.4 [FiberContent] 1.8 [SugarContent] 3.5 [ProteinContent] 2.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix ragi flour, rice flour, chopped green chillies and curds in a large bowl. Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have thin pouring consistency like buttermilk. Add chopped onion and coriander leaves and stir to mix well. Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds. When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter. Heat dosa tawa/griddle over medium flame. Stir the batter before making each dosa. When tawa is medium hot smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height] from center to the side in circular motion. Do not spread the batter. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown 9 it will take approximately 1-minute over medium flame]. Serve hot with any chutney or dry aloo curry.
[Name] Raspberry Puff Pastry Turnovers [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-07-10T17:12:00Z [Description] I make these in the summer when our raspberry bushes are producing a cup or more of nice, ripe berries per day! I make the filling ahead and keep it in the refrigerator, then I make up 4 turnovers at a time so they're always fresh. I don't think the glaze is necessary, but my hubby does! (The last 3 ingredients on the list are for the optional glaze, the site would not let me say that.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/219942/vPV9LEpqTxyrkh1OrWne_IMG_8396%20(2).jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2 1/4", "3/4", "1/8", "1 - 17 1/3", "1", "2", "1/2", "1/2", "1 -2"] [RecipeIngredientParts] ["cornstarch", "sugar", "raspberries", "vanilla extract", "salt", "puff pastry sheet", "egg", "turbinado sugar", "icing sugar", "lemon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.7 [FatContent] 2.2 [SaturatedFatContent] 0.6 [CholesterolContent] 23.2 [SodiumContent] 55.0 [CarbohydrateContent] 27.9 [FiberContent] 2.4 [SugarContent] 21.5 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 8 turnovers [RecipeInstructions] In a saucepan, combine raspberries and sugar, toss together. In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water] Add vanilla (if using] and salt. Add to berries. Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency. Cool. (This filling can now be kept in the refrigerator for several days.]. Preheat oven to 375°F. Line a large baking sheet with parchment or cooking mat. Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5\" squares. Brush edges of each square with beaten egg wash to help seal in the filling. Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling. Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar. Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust. Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack. If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.
[Name] Smothered Burrito Skillet [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-07-10T17:12:00Z [Description] I found the original recipe on the Pillsbury website, but modified it quite a bit to fit what I had in my pantry at the moment, as well as personal preferences. I found it to be a very satisfying meal, with the added bonus of being very quick to make, less than half an hour total. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/64/hGszzCeiTE6KX7XlzRZA_P1010004.JPG" [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "ground turkey", "lean ground beef", "fresh cilantro", "pico de gallo", "sour cream", "green onion", "tortilla", "tortilla chips", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 331.4 [FatContent] 18.6 [SaturatedFatContent] 8.6 [CholesterolContent] 113.0 [SodiumContent] 1054.8 [CarbohydrateContent] 10.2 [FiberContent] 1.8 [SugarContent] 7.6 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the onion and jalapeno in a skillet until tender. Use some oil if you like, I usually just add a little water to help soften the onion. It does not need to brown. Add the ground meat and saute on medium high, until it loses its pink color. Add the taco seasoning, enchilada sauce, and beans, and cook, stirring frequently, until it is heated through and sauce has thickened, about 5 minutes. Top with cheese and cover for a few minutes to let it melt. I am cooking for just one, so i prefer to add cheese to just my plated serving. Note1: You can use homecooked beans, about 2 cups. Also, if you need to stretch the servings a bit, add another can of beans. Note2: The commercial taco seasonings contain salt. I prefer to use a homemade one that has no salt, and add about 1/2 tsp of salt to the dish, which is enough for me. If you are using a homemade taco seasoning, use whatever amount is recommended for 1 lb of meat. I used Recipe 516392 .
[Name] SCa STEAK WORLD CHAMPIONSHIP RUB [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-07-13T21:38:00Z [Description] This rub has not won a world championship but it believes in itself and believes that's the first step to winning. In spite of it's record of 0-0, it's a great recipe for grilled meat and will stand above any retail products as long as your spices are fresh.
[Name] Tasty Mediterranean Bean Salad [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-13T21:38:00Z [Description] This is a decision light take on a bean salad! This store in the fridge well for a week or so. Also, occasionally I'll toy with the ingredients, and have added chopped green or black olive, chopped tomatoes, etc. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "8", "2", "2", "1", "2", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["dark red kidney beans", "chickpeas", "feta cheese", "celery", "cucumbers", "red onion", "dill", "mint", "garlic powder", "red pepper flakes", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.9 [FatContent] 11.6 [SaturatedFatContent] 4.5 [CholesterolContent] 21.4 [SodiumContent] 406.9 [CarbohydrateContent] 34.9 [FiberContent] 8.9 [SugarContent] 2.9 [ProteinContent] 13.8 [RecipeServings] 10.0 [RecipeYield] 12 Cups [RecipeInstructions] Drain cans of beans. Choose a large bowl. Add all ingredients and mix to incorporate well. Enjoy!
[Name] Mama's Carrot Cake [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-07-13T21:39:00Z [Description] Make and share this Mama's Carrot Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/68/TIonqLcRiunUAJ8Mmm9J_IMG_1630.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/68/QePqIWi8RWKqTBZkEdtq_the-best-carrot-cake-with-cream-cheese-frosting-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/68/8NuWATPLRouuxUA74QMc_the-best-carrot-cake-with-cream-cheese-frosting-8.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "2", "1/2", "1/2", "3/4", "1", "1/2", "1/2", "1/4", "1/8", "1/8", "1/8", "1", "12", "2", "2", "1 1/2"] [RecipeIngredientParts] ["carrots", "all-purpose flour", "eggs", "crushed pineapple", "walnuts", "ground cinnamon", "kosher salt", "baking powder", "baking soda", "allspice", "nutmeg", "clove", "butter", "cream cheese", "powdered sugar", "walnuts", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1281.4 [FatContent] 105.2 [SaturatedFatContent] 36.6 [CholesterolContent] 205.8 [SodiumContent] 777.6 [CarbohydrateContent] 76.6 [FiberContent] 5.6 [SugarContent] 47.2 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] CAKE: Preheat the oven to 350°F. Grease two 6-inch round pans and line with parchment paper. In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined. With the mixer running, gradually pour in the vegetable oil. With the mixer on medium-low speed, add <U+2153> of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible. Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula. Divide the cake batter evenly in the prepared pans and smooth the top. Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean – it’s done with toothpick comes out clean. 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack. ICING: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric. hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy. Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition. NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots. Ice cake once cake is cool. Gently press the walnuts into the icing around the side of the cake. Chill for 30-60 minutes to let the icing set, then slice and serve.
[Name] Speckfladen [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-07-13T21:39:00Z [Description] We once had Flammekuchen for lunch in Rothenburg op den Tauber in Germany. It was so deliious! I found this recipe online on a site named My Best German Recipes and I altered to fit our taste and the ingredients I had on hand. It turned out so well I decided to post it for future reference - to make again. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["German", "Austrian", "European", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "1", "1", "4", "125", "200", "1", "1", "1", "200", "100"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "buttermilk", "bacon", "onion", "nutmeg", "ground black pepper", "creme fraiche", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.0 [FatContent] 42.3 [SaturatedFatContent] 17.2 [CholesterolContent] 87.5 [SodiumContent] 577.5 [CarbohydrateContent] 29.3 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 390 Fahrenheit. Mix the first five ingredients until a ball forms. Let rest for 15 minutes. Meanwhile, saute the sliced bacon until lightly browned and much of the fat has rendered. Remove bacon and drain on paper towels. Roll out the dough into a thin round, 12 - 14\" with slightly raised edges. Place on pizza pan or baking sheet. Spread creme fraiche on the surface, inside the raised edges. Dust the nutmeg and ground black pepper on the creme fraiche. Scatter the browned bacon slices and sliced onions evenly on top of the creme fraiche. Top with the shredded gruyere cheese. Bake in the pre-heated oven for 20 minutes. Remove and let rest for 5 - 10 minutes. Slice and serve.
[Name] A is for Apple Salad [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2020-07-13T21:39:00Z [Description] Make and share this A is for Apple Salad 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/54/06/71/drJjsCWGTamnpPpNBzrr_IMG_0792.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/4", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["Splenda sugar substitute", "cornstarch", "pineapple tidbits", "mandarin oranges", "tart green apple", "red apple", "red seedless grapes", "green seedless grape"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 49.0 [FiberContent] 4.3 [SugarContent] 37.1 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, combine Spenda and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool. In a large serving bowl, combine the pineapple, oranges, apples and grapes. Add enough dressing to moisten fruit (I didn't need all of it]; stir gently. Cover and refrigerate until serving.
[Name] Super-Moist Banana Bread [AuthorId] 2002779839 [AuthorName] giselle.guo [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-07-13T21:40:00Z [Description] A super-moist banana bread with a tender crumb, bursting with an intense banana-ey flavour. This is perfect for adding your own mix-ins, think raisins, nuts, chocolate chips, anything that goes! This recipe uses walnuts, but feel free to substitute with your own. This bread can be made with 2 or 3 bananas; depending on how many you may have on hand- will have amazing results either way! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/4", "1/4", "100", "1/4", "1/3", "2", "2 -3", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "salt", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.4 [FatContent] 19.7 [SaturatedFatContent] 2.8 [CholesterolContent] 62.0 [SodiumContent] 334.1 [CarbohydrateContent] 51.3 [FiberContent] 2.3 [SugarContent] 25.9 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] 12 slices [RecipeInstructions] Preheat oven to 160 degrees Celsius, 140 degrees if fan-forced. Whisk all dry ingredients together except for sugars in a medium-sized bowl. Using a fork or whisk, combine sugars, oil, eggs, vanilla and bananas together in a large bowl. Add the dry ingredients to the wet, folding together until just combined. Fold in additional ingredients if desired. Pour batter into 9.5 x 6 inch lined loaf tin. Bake for 45-50 minutes or until a wooden skewer inserted inside comes out moist with a few crumbs. To store, allow banana bread to cool until just a little warm to the touch. Wrap tightly with saran wrap and leave on the kitchen bench for 3 days. Will last in the fridge for up to a week.
[Name] Buffalo Wing Powder [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-07-14T09:30:00Z [Description] If you're trying to eat healthy but want that great buffalo wing flavor on your grilled or broiled chicken wings, then this is the recipe for you. You will have to purchase some unique spices and flavors to get it right, but it's so worth it. Some online spice companies should be able to help with the supplies. Once you have them all, it's so easy to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/74/B5sKR54kT7GzkfrGhSGF_15947771857134525798868496529752.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Broil/Grill", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3", "6", "4", "1/2", "1", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["cayenne pepper", "vinegar", "msg", "worcestershire powder", "paprika", "garlic powder", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 1.8 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 20.0 [RecipeYield] 150 Wings [RecipeInstructions] Grind the larger spices to a fine powder then combine all ingredients in a bowl with a wire whisk. Store in an airtight container in a cool dry area for up to 3 months. This can also be frozen for longer storage. Grill, broil or smoke your wings then toss in a bowl with about 1 teaspoon of wing powder per wing, or just eyeball it to your liking. Enjoy.
[Name] Smokin' Joe's Wings [AuthorId] 2002548909 [AuthorName] Joe G. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2020-07-14T09:30:00Z [Description] Make and share this Smokin' Joe's Wings 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/.3/80/44/2/VcGmWyHkQAKZgbiyzjO9_w1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/44/2/OCEZCuUjT6EGrKweBFHE_w2.jpeg"] [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "2 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["chicken wings", "baking powder", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1264.2 [FatContent] 90.6 [SaturatedFatContent] 25.4 [CholesterolContent] 437.0 [SodiumContent] 1676.4 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 104.0 [RecipeServings] 4.0 [RecipeYield] 15-18 wings [RecipeInstructions] Dry the chicken wings (3 lbs shown in the picture] thoroughly on all sides with a paper towel. Place them in a zip top bag. Add the baking powder and salt to the wings, close the bag, and shake them to coat evenly. Put bag in refrigerator. Preheat your smoker, spread the wings out on the racks, and smoke for 40 minutes. Increase the heat in your smoker to 325 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F. You can rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill. Remove the wings from the grill and toss them with your favorite wing sauce. Tip: a half cup of Buffalo sauce with 2 TBS butter is about right for 5 lbs of wings. Cover & let them Rest for 10 minutes. If they seem too wet, spread parchment paper on a cookie sheet & broil the wings at 400 deg for 5 minutes. Rest again and serve. If they seem too dry after reheating, spray butter on them or baste with more sauce.
[Name] Turkish Kebabs [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2020-07-17T16:39:00Z [Description] It's such a delicious change from the usual BBQ fare. These are easy to make and the flavor is absolutely incredible! VIDEO https://www.youtube.com/watch?v=yRc8ThBo404 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/3Sy3dF4uTiut04hwHwwM_Turkish-Kebabs_Fotor-1024x768.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1", "1/3", "1", "1/2", "1/2", "1", "1/2", "1", "1", "1/4", "8", "2", "1/2"] [RecipeIngredientParts] ["aleppo pepper", "ground sumac", "ground cumin", "sea salt", "black pepper", "ground lamb", "mint", "plain yogurt", "lemon juice", "mint", "ground cumin", "sea salt", "black pepper", "red onion", "cherry tomatoes", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.0 [FatContent] 28.0 [SaturatedFatContent] 12.3 [CholesterolContent] 86.9 [SodiumContent] 522.4 [CarbohydrateContent] 6.0 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 4 kebabs [RecipeInstructions] In a small bowl, combine aleppo pepper, sumac, cumin, salt and pepper; whisk to blend and set aside. In a large bowl, add lamb and onion; mix well. Add spice blend and mint; blended all the ingredients before forming 4 equal sized balls. Roll each ball into a cylinder shape of about 8-inches long. Gently slide a skewer through the middle; tighten meat around the skewer. Place on a baking sheet while doing the others. Transfer to the refrigerator for 2 hours. Meanwhile make the sauce by combining all the ingredients. Whisk well, cover and chill until ready to serve. About 15 minutes before taking the kebabs out of the fridge, soak onion slices in very cold water for 12 to 15 minutes to remove the bite from the raw onions. Next thread tomatoes on a skewer and take naan bread out ready for the barbecue. Brush grates with oil and fire up the grill. When it reaches 450-500ºF, place kebabs, rotating every couple minutes, until evenly browned and slightly charred; cook for about 7-8 minutes. Remove from the BBQ and let them rest while grilling the other food. Place flatbread and tomatoes on the barbecue, grill for 1 ½ to 2 minutes before flipping the bread and rotating the tomato skewer; cook for another 1 ½ to 2 minutes. Remove the naan bread but leave the tomatoes for a couple more minutes. Serve with sliced red onion, parsley and yogurt sauce. Makes 4 kebabs.
[Name] Jalapeno Bacon Cheese Dip [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-07-17T16:39:00Z [Description] If you are looking for a quick & easy appetizer, don't look any further. This dip is loaded with flavor to please any crowd! VIDEO https://www.youtube.com/watch?v=VGfBAkuxYkM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/YfIbI4bTPGWhC3yqSEcV_Jalape%C3%B1o-cheese-dip-3-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/2", "0.5", "3", "3", "2", "1/4"] [RecipeIngredientParts] ["light cream cheese", "mayonnaise", "diced tomato", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.9 [FatContent] 10.1 [SaturatedFatContent] 5.3 [CholesterolContent] 29.8 [SodiumContent] 182.1 [CarbohydrateContent] 5.3 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350ºF. In a medium bowl, combine cream cheese, mayo, green chiles, red peppers, jalapeño peppers and bacon. Add ¼ cup cheese and mix thoroughly.", "In a small baking dish, spoon cream cheese mixture and spread evenly with a spatula; set aside.", "In a small bowl, combine the remaining ¼ cup cheese with breadcrumbs. Sprinkle evenly on top of the cream cheese mixture. Transfer to the preheated oven and bake for 25 to 30 minutes or until cheese is bubbling. Serve with crudités or tortilla chips." ]
[Name] 12th Man-Hattan (For Seahawks Game Day!) [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-17T16:39:00Z [Description] We enjoyed these strong little cocktails our friends made during a Seahawks game, and I asked for the recipe. They are whiskey enthusiasts and used wheat whiskey in this drink, so that's what I'm listing in the ingredients. A powerful and pretty little cocktai! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["sweet vermouth", "mandarin orange zest", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 4.2 [FiberContent] 0.3 [SugarContent] 3.9 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] To a cocktail shaker with 1 cup ice, add whiskey, sweet vermouth and bitters and stir for a few seconds to chill. Strain into cocktail glass. Rub the zest around the rim of the glass, roll it up and give it a squeeze, then drop it into the drink and add the cherries.
[Name] Caribbean Smoothie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-17T16:39:00Z [Description] Refreshing, filling, easy to prepare, and packed with vitamins & nutrients, this is a great way to start your day... VIDEO https://www.youtube.com/watch?v=A_8gJ5mUD24 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/t3XkD4VdRjaGMrDF5XeA_Caribbean-Smoothie-9_Fotor-1024x768.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2"] [RecipeIngredientParts] ["banana", "pineapple", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 27.2 [FiberContent] 3.0 [SugarContent] 21.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In the jar of a blender, add banana, pineapple, mango, almond milk, and agave nectar; process until the ingredients are well blended and the mixture is smooth. Taste and adjust if necessary before serving. Serve 4.
[Name] Suffering Bastard Cocktail [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-17T16:39:00Z [Description] This rum and gin based cocktail was served as a hangover cure at the Shepherd's Hotel in Cairo, before it burned to the ground in 1952. From Liquor.com [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/82/9OQxt3GUTGuojPSx7hy9_IMG_0665.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/82/YDotvU2bTymo83Vbdtvk_IMG_0664.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["Bourbon", "fresh lime juice", "ginger ale", "mint sprig"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 160.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the bourbon, gin, lime juice and bitters into a shaker with ice and shake until well-chilled (about 30 seconds]. Strain into a Collins glass over fresh ice. Top with the ginger ale. Garnish with a mint sprig.
[Name] Embassy Cocktail [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-17T16:39:00Z [Description] A sophisticated little cocktail that dates back to the 1930's Embassy Hotel in Hollywood. This is a nice drink to relax and enjoy after a long day. An addition to my list of cocktails to try this summer. From MixThatDrink.com [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["brandy", "Cointreau liqueur", "dark rum", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 3.5 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake everything together with ice. Strain into a chilled cocktail glass. Garnish with a lime wheel.
[Name] CARIBBEAN JERK BBQ PORK CHOPS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-07-17T16:39:00Z [Description] This amazingly delicious dish brings this protein to the next level...It has a little zip to it just enough to make things interesting! VIDEO https://www.youtube.com/watch?v=AcTZ4FiuYJs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/JrBhOPzfRgWIHCewT5N7_Caribbean-Jerk-BBQ-Pork-Chops-6-1024x765.jpg" [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/2", "2", "2", "1", "1", "1/2", "1/2", "1/4", "1", "4", "4"] [RecipeIngredientParts] ["habanero", "garlic cloves", "ginger", "red onion", "brown sugar", "dried thyme", "allspice", "ground nutmeg", "ground cinnamon", "black pepper", "sea salt", "boneless center cut pork chops", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 971.2 [FatContent] 41.1 [SaturatedFatContent] 10.8 [CholesterolContent] 211.7 [SodiumContent] 430.1 [CarbohydrateContent] 72.0 [FiberContent] 6.5 [SugarContent] 53.5 [ProteinContent] 80.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a blender, add all the ingredients except pork chops and process until well combined. In a Ziploc, place pork chops and pour marinade over. Close bag and massage/flip it until well coated. Transfer to the fridge for 8 to 10 hours.", "Preheat BBQ to 550ºF. Transfer chops on a plate and discard marinade. Place pork chops on the grill and cook 5-6 minutes per side or until internal temperature reaches 135-140ºF. 4 minutes before the end of cooking, place pineapple slices and grill 3 minutes per side. Serve with vegetable medley." ]
[Name] Double Chili Rellenos Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-07-20T16:10:00Z [Description] I'm so glad I doubled the recipe. I'll post as written, but I like to make a couple pans because they go fast. Recipe courtesy of Clarissa2 and allrecipes.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["14", "8", "8", "2", "5", "2", "1/2", "8"] [RecipeIngredientParts] ["green chili peppers", "monterey jack cheese", "cheddar cheese", "eggs", "evaporated milk", "all-purpose flour", "milk", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.6 [FatContent] 37.4 [SaturatedFatContent] 23.1 [CholesterolContent] 173.7 [SodiumContent] 870.3 [CarbohydrateContent] 14.8 [FiberContent] 1.6 [SugarContent] 5.6 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 and coat a 9x13 inch baking dish (I don't use cooking spray--I use butter wrappers].", "Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheese, and cover with remaining chilies.", "In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.", "Bake in a preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.", "Sprinkle with remaining Jack and Cheddar cheese, and serve." ]
[Name] Chicken Thighs Ripiene (Stuffed) [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2020-07-20T16:10:00Z [Description] I love chicken thighs for their flavor in chicken dishes and when you can stuff them with all sorts of other flavors, what's not to like? This recipe is fairly simple to create ahead of time, baked when guests arrive and very tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/WodbExuSsSbQ2KpU5G3k_IMG-0684.jpg" [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/4", "4", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "olive oil", "pine nuts", "mushrooms", "fresh spinach", "paprika", "garlic powder", "salt", "ground black pepper", "chicken broth", "fresh basil", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.5 [FatContent] 12.1 [SaturatedFatContent] 3.2 [CholesterolContent] 66.2 [SodiumContent] 374.9 [CarbohydrateContent] 2.4 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] 6 Thighs [RecipeInstructions] Preheat oven to 350 degrees F. Wash chicken and pat dry with a paper towel. Lay them flat, inside up. Toast the pine nuts in a skillet for 4-5 minutes until golden. Remove to a small bowl. Chop the mushrooms into small coarse pieces and saute in olive oil with salt and pepper until cooked and remove from the heat. Wash and stem the spinach. Chop the spinach into smaller pieces, add to the mushrooms in the skillet and toss in the hot pan to wilt it. Add toasted pine nuts. Add paprika, garlic powder, salt and pepper to taste and season the filling. This is the easiest place to season the mix to your liking. Sample the filling and vary to your liking. Use a large spoon and put about 2 tablespoons of filling on each chicken thigh, dividing the filling equally. Divide the 3 ounces of Monterey jack cheese evenly across the thighs. Close the thighs with toothpicks. 3 or 4 per thighs should do the trick. Place in a deep pie dish. Drizzle with the chicken broth. Cover with aluminum foil and bake for 30 minutes at 350 degrees F. Remove foil, top with chopped basil, remaining cheese and bake for another 15 minutes. Serve and enjoy!
[Name] 3 Ingredient Pancakes [AuthorId] 57355 [AuthorName] BK GeeGee [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-07-20T16:11:00Z [Description] These pancakes are healthy, packed full of protein, are gluten free and keto friendly. These are fluffier and have a better texture than the popular 2 ingredient pancakes.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/57355/4HvLWaFRxaFOaPPTTKYx_A48228E2-59CE-4A29-9944-35397B1985B6.jpeg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["banana", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.1 [FatContent] 9.0 [SaturatedFatContent] 2.5 [CholesterolContent] 186.0 [SodiumContent] 108.3 [CarbohydrateContent] 15.4 [FiberContent] 2.0 [SugarContent] 8.1 [ProteinContent] 8.9 [RecipeServings] 2.0 [RecipeYield] 4 Pancakes [RecipeInstructions] ["In a mixing bowl, mash the ripe banana with a form until it is in a thick paste.", "Add the peanut butter and stir until we’ll combined.", "Mix in both eggs and beat until the batter is smooth.", "Heat a non-stick frying pan on medium-low heat. Add a bit of margarine. Using a ladle, pour a small amount of batter into the heated pan. You want to make the pancakes small (4” or so] so that they are easier to flip.", "The batter does not bubble like traditional pancakes would do.", "You will know it is time to flip when it is no longer liquidy on top when you turn the pan at an angle. It doesn’t take long, about 2 minutes a side, depending on your stove." ]
[Name] Country Cotton Oatmeal Cake [AuthorId] 898474 [AuthorName] Ser Cooks [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-07-20T16:11:00Z [Description] From The Country Cotton Collection cookbook; Mrs. Lestar Martin (page 360): a super-moist, well-flavored cake. I did halve the topping from the original recipe, but it still makes a lot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/44/9/snDlGLScSuGbRVhLUwgy_Oatmeal%20Cake.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "1", "1", "1/2", "1", "3/4", "2", "1/2", "1/2", "1/4", "1/4", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["boiling water", "oatmeal", "flour", "cinnamon", "baking soda", "salt", "brown sugar", "sugar", "eggs", "brown sugar", "evaporated milk", "butter", "vanilla", "walnuts", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.1 [FatContent] 13.1 [SaturatedFatContent] 3.8 [CholesterolContent] 32.0 [SodiumContent] 201.9 [CarbohydrateContent] 43.8 [FiberContent] 1.2 [SugarContent] 30.2 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] Grease and flour bundt pan; preheat oven to 350 degrees. Pour boiling water over oatmeal and let stand while preparing the following: Sift together flour, cinnamon, baking soda and salt. Add dry ingredients to sugars, eggs and oil. Add oatmeal and mix well. Pour into a greased and floured bundt pan. Bake for 30 - 40 minutes. FOR TOPPING: Dissolve the sugar in milk. Add butter and cook. Stir almost constantly until mixture boils and becomes thick. Take from heat and add vanilla, nuts and coconut. Pour over cake while hot.
[Name] Grandma's Scrapple [AuthorId] 122276 [AuthorName] Petunia [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-07-20T16:12:00Z [Description] Make and share this Grandma's Scrapple recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4 1/2", "1 -2", "2 1/2", "1/2", "1"] [RecipeIngredientParts] ["cornmeal", "water", "pork", "pork", "pork", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 977.3 [CarbohydrateContent] 15.8 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, combine cornmeal and the cold water. Add the remaining ingredients and boil until thickened. Pour into a greased loaf pan. When cooled, put the pan into the fridge overnight. Run a knife around the edge of pan to loosen and remove scrapple. Slice into 1\" pieces and fry both sides in butter on top of stove until browned. Serve warm.
[Name] Grilled Corn and Watermelon Relish [AuthorId] 2002781248 [AuthorName] ChefRezaSetayesh [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-07-20T16:13:00Z [Description] This is a tasty salsa or relish. It can be enjoyed with chips and veggie sticks or on top of roasted or grilled vegetables. It can also be a relish on your favorite plant based burger or sandwich. You could also add a can of black beans and serve this salsa alongside some rice and call it a main course. So many possibilities! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002781248/fGEvqoVlQ3aSwvztBvRQ_Plant%20Loving%20Humans-Watermelon-22.jpg" [RecipeCategory] Sauces [Keywords] ["Melons", "Corn", "Fruit", "Vegetable", "Vegan", "Kid Friendly", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "48", "1/2", "2", "1", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["corn", "watermelon", "cilantro", "limes", "red onion", "cumin", "sea salt", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.2 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 586.7 [CarbohydrateContent] 29.5 [FiberContent] 3.2 [SugarContent] 14.4 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] Shuck the corn and place on the grill, allowing each side to be blistered with grill marks before rotating until all areas are uniformly grilled with dark brown spots. Using a sharp chef’s or kitchen knife cut the kernels off the cob. Place all ingredients in a mixing bowl, taste and adjust seasoning. Add a splash of cider vinegar if you like your salsa to have a punch.
[Name] Middle Eastern Lemon Pesto [AuthorId] 2002781248 [AuthorName] ChefRezaSetayesh [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2020-07-20T16:13:00Z [Description] Using condiments in middle eastern countries is a big thing. Flavoring already flavored dishes builds depth and creates an explosion of taste. This is a bright, flavorful pesto, and is derivative of Middle Eastern and North African chutneys such as Zhoug and Chermoula. Try using the pesto with roasted sweet potato and tahini, tossed into a kale salad, or with a white bean stew. This pesto makes a great addition to breakfast, too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002781248/IsxqXt0LT7WNRZUvz6Zf_Plant%20Loving%20Humans-Basil-30.jpg" [RecipeCategory] Sauces [Keywords] ["Lemon", "Citrus", "Fruit", "Southwest Asia (middle East]", "Vegan", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "2", "1/4", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sweet basil", "Italian parsley", "garlic cloves", "olive oil", "preserved lemons", "cumin", "paprika", "cashews", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.4 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 102.7 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 1.0 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a food processor and puree until smooth. Taste and add salt if needed. Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.
[Name] Home-Cured Pecan-Smoked Bacon [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-07-20T16:13:00Z [Description] Making your own bacon isn't difficult but it is time consuming. First you have to find a place that will sell you raw, skinned pork belly or fresh side. If you do, it will most likely be cut into smaller pieces unless you buy it from a meat locker or foodservice supplier. Regardless, this recipe will cure 10 pounds of pork belly, no matter if its one large piece or several smaller ones. You will need room in your refrigerator for this for seven to ten-days. You will also need a hardwood smoker of some sort with pecan chips, chunks or logs. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/erSJdnuNRORZecm9cGaE_Bacon%20Pecan%20Bacon.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1/2", "2", "1/2", "1/2", "4", "4", "2"] [RecipeIngredientParts] ["kosher salt", "brown sugar", "honey", "red pepper flakes", "paprika", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.7 [FatContent] 80.5 [SaturatedFatContent] 29.3 [CholesterolContent] 109.1 [SodiumContent] 1936.9 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 8.4 [ProteinContent] 14.4 [RecipeServings] 30.0 [RecipeYield] 8 Pounds [RecipeInstructions] Rinse pork belly and pat it dry with paper towels. Place pork belly into a deep stainless steel pan or heavy 2-gallon zip-lock bag. Make the cure mixture by whisking all ingredients in a bowl. Coat the pork belly on all sides with the mixture making sure to use all of the mixture. The recipe requires that the entire amount of the cure is used to properly cure the bacon. If you need to, add the excess cure to the bag or the pan that is going to hold the pork belly while it cures. You will be turning the bacon daily, so the mixture will eventually turn to liquid and become useful. Flip each piece of pork belly daily. The pork belly will leech some liquid during this process and will become more firm over time. This is a normal occurrence. Salt reduces the water activity in meats, reducing the chance of spoilage. We will be using the method known as Equilibrium (eq] Curing, which means to add a percentage of salt based on the total weight of the meat. This will protect against over salting and set you up for more success. If the pork belly is thin (1 1/2\"], remove the pork belly after 7-days. If it is thicker, allow it to cure an extra couple days. Remove the cured pork belly from the bag or pan and rinse thoroughly. Pat the pork belly dry and place on a wire rack with a sheet pan under it to keep the drippings from making a mess in your refrigerator. Place into the refrigerator once again for at least 24-hours to develop a pellicle on the outer flesh of the pork belly. Setup your smoker to smoke at around 225 degrees F. Place the pork belly on the smoker on a wire rack, with a sheet pan. Pour some water into the bottom of the pan. This will protect the bacon from getting too warm and shield it from excess heat. Make sure you place the pecan wood on the smoker in a way that creates a good amount of smoke, but not an excessive amount. A thin-blue smoke is what you're looking for. After about 1 1/2 hours or possibly 2 hours, you will see the nice mahogany color develop on the top of the bacon. At this point, it's ok to remove it from the smoker. Once it's removed, cut it into manageable pieces. Vacuum seal each piece and freeze it. Once it's frozen, it will be much easier to slice with a sharp knife or meat slicer. Store in the freezer for up to one-year.
[Name] Spiced Banana Gingerbread Muffins [AuthorId] 18787 [AuthorName] Mirdreams [CookTime] PT17M [PrepTime] PT10M [TotalTime] PT27M [DatePublished] 2020-07-20T16:13:00Z [Description] This is a fairly healthy muffin that my kids beg me to make year round. You can also use canned pumpkin instead of the banana. If you do that use 1 cup pumpkin, omit the banana, and increase the sugar to 1/2 cup white sugar and 1/2 cup dark brown sugar. They can also be made in mini muffin tins. If you do that I find these temps and time work for me. 400F for 8 minutes, then 375F for 3 minutes. If you want a sweeter muffin (or if your bananas are less ripe) you can use 2/3 cup brown sugar and 2/3 cup white sugar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/18787/yirIZtjS6y1An2rIKgsl_Muffins.jpg" [RecipeCategory] Breakfast [Keywords] ["Baking", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2/3", "2/3", "1/3", "1 1/2", "1", "3", "2", "1", "1", "1", "1/2", "1/4", "1", "1/3", "2", "1"] [RecipeIngredientParts] ["bananas", "eggs", "vanilla extract", "molasses", "milk", "dark brown sugar", "all-purpose flour", "whole wheat flour", "ground cinnamon", "ground ginger", "ground cloves", "ground mace", "ground allspice", "ground nutmeg", "ground cardamom", "table salt", "granulated sugar", "baking powder", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.4 [FatContent] 8.0 [SaturatedFatContent] 1.2 [CholesterolContent] 13.2 [SodiumContent] 155.2 [CarbohydrateContent] 20.5 [FiberContent] 1.0 [SugarContent] 9.8 [ProteinContent] 1.9 [RecipeServings] 30.0 [RecipeYield] 30 muffins [RecipeInstructions] 1. Preheat oven to 400F. 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer. 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk]. 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat. 5. Fill each muffin cup halfway, Bake for 10 minutes at 400°F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly. The muffins keep in a ziplock on the counter for up to one week.
[Name] Million Dollar Spaghetti Casserole [AuthorId] 734426 [AuthorName] melonhead [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-07-20T16:14:00Z [Description] Make and share this Million Dollar Spaghetti Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "8", "4", "1", "1/2", "1", "1", "28", "2"] [RecipeIngredientParts] ["macaroni noodles", "sour cream", "cottage cheese", "cream cheese", "onion", "parmesan cheese", "pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.4 [FatContent] 12.0 [SaturatedFatContent] 6.3 [CholesterolContent] 35.5 [SodiumContent] 438.7 [CarbohydrateContent] 36.0 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 14.4 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] Cook 1 lb. elbow macaroni according to package directions. While the noodles cook prepare mixture. Mix together sour cream, cottage cheese, cream cheese, Parmesan cheese, half of the onions, garlic, and salt and pepper. Set aside. Brown the ground beef with 1/2 of the chopped onion. Season with salt and pepper. (if not using a lean meat of 93% fat free or better, DRAIN OFF THE FAT CAREFULLY into an aluminum lined, non plastic bowl. Pour 2/3 of the drained noodles into a 9x13 baker. Spoon meat sauce onto the noodles. Spread all of the cheese mixture over the meat sauce, cover with remaining noodles, then sauce, and cover in mozzarella cheese (up to 2 cups]. Bake 350' for 45 minutes or until bubbly! Serve with Texas garlic toast and garden salad.
[Name] PISTACHIO BAKED CHEESECAKE [AuthorId] 395940 [AuthorName] a_goddess [CookTime] PT1H5M [PrepTime] PT40M [TotalTime] PT1H45M [DatePublished] 2020-07-20T16:14:00Z [Description] A baked rich pistachio cheesecake with buttercream frosting and shortbread crust! A request from my daughter to make a pistachio cheesecake for her birthday. This recipe is based off "The Midnight Baker - Pistachio Cheesecake", available here: https://bakeatmidnite.com/pistachio-cheesecake/ Thanks for sharing! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/395940/m6OOEYoOSZOvixX19GvT_Pistachio%20Cheesecake.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1/4", "6", "2", "5", "300", "2", "1/2", "1", "2", "1/8"] [RecipeIngredientParts] ["flour", "sugar", "unsalted butter", "cream cheese", "instant pistachio pudding mix", "eggs", "sweetened condensed milk", "icing sugar", "butter", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1223.7 [FatContent] 92.4 [SaturatedFatContent] 51.4 [CholesterolContent] 380.9 [SodiumContent] 754.6 [CarbohydrateContent] 82.2 [FiberContent] 1.3 [SugarContent] 66.7 [ProteinContent] 21.1 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Lightly spray 9\" spring-form pan with olive oil or grease lightly with butter. Crust - blend: flour, nuts, sugar, butter, almond extract (all crust ingredients], pulse until mixture resembles small crumbs. Press into bottom of pan. Chill while preparing other ingredients (20 min]. Preheat oven to 350°F. Filling - mix: cream cheese, condensed milk until smooth. Add eggs 1 at a time on low speed. Separate 1/2 the mixture out into a medium bowl and set aside. Mix the other 1/2 in the mixer with the pudding mix - it will be thicker. On top of the crust, put spoonfuls of plain cream cheese and alternate with the pistachio cream cheese mix. Use a butter knife, run in curved lines to create marble effect and smooth top with a spoon. Place on a bake sheet and bake for 55-65 min until the center is almost set (about the size of a quarter or 1\" in the middle]. Fill a casserole dish (oven safe] with water and place in the oven at the same time. This will steam the cheesecake, preventing cracking. When time is up, turn off oven and let the cake cool slowly with the other dish of water, to prevent cheesecake from cracking. When cool, place in fridge from 2 - 12 hours. Buttercream Frosting - Cream: sugar, butter, almond extract, and whip cream. Use a piping bag with icing tip to decorate cake. Put pistachios in zip lock bag and crush with a wooden spoon or use food processor. Sprinkle on cheese cake as desired. Enjoy!
[Name] MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING [AuthorId] 395940 [AuthorName] a_goddess [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2020-07-20T16:14:00Z [Description] This decadent baked cheesecake features a ginger cookie crust, marbled pumpkin cream cheese, white chocolate flavoured frosting! I created it for my daughter's birthday and she loved it! Would be great for any occasion! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/395940/aOVsRGWURaqvfVIiT3Ss_20190708_182716.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/2", "1/3", "3", "1", "1", "4", "1", "1", "1/2", "1/4", "1", "1/2", "2", "1/8", "12"] [RecipeIngredientParts] ["graham cracker crumbs", "cinnamon", "ginger", "pumpkin pie spice", "butter", "cream cheese", "white sugar", "vanilla extract", "eggs", "pumpkin puree", "cinnamon", "nutmeg", "clove", "icing sugar", "white chocolate pudding mix", "cream of tartar", "white chocolate baking squares"] [AggregatedRating] nan [ReviewCount] nan [Calories] 720.5 [FatContent] 51.9 [SaturatedFatContent] 29.2 [CholesterolContent] 247.8 [SodiumContent] 464.5 [CarbohydrateContent] 56.5 [FiberContent] 1.4 [SugarContent] 41.5 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350°F. FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one. Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later. CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute. MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it! BAKING - (Optional] Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools]. Chill in the fridge. FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional]. Enjoy!
[Name] 4-INGREDIENT DUTCH CREAM WAFFLES [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-07-20T16:15:00Z [Description] Loved these! I don’t remember how many it made. But her site says 3 servings.  Recipe from https://www.lecremedelacrumb.com/4-ingredient-dutch-cream-waffles/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/97/FYk1gk3WRLWuaj1hBI7U_3BD1CF04-C8D0-4BE0-A912-DE76A1DD3B1A.jpeg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1"] [RecipeIngredientParts] ["flour", "salt", "eggs", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.9 [FatContent] 34.5 [SaturatedFatContent] 19.9 [CholesterolContent] 294.7 [SodiumContent] 295.8 [CarbohydrateContent] 34.4 [FiberContent] 1.1 [SugarContent] 0.4 [ProteinContent] 12.2 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] In a large bowl, combine flour and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth. In another bowl (make sure your beaters are clean] beat egg whites on high until stiff peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings. optional toppings: powdered sugar, syrup, fresh fruit, etc.
[Name] Casual Peppermint Bark [AuthorId] 2002781941 [AuthorName] awesomeamanda201505 [CookTime] PT2H [PrepTime] PT4M [TotalTime] PT2H4M [DatePublished] 2020-07-20T16:15:00Z [Description] Make and share this Casual Peppermint Bark recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "2", "1/4"] [RecipeIngredientParts] ["chocolate", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.5 [FatContent] 41.2 [SaturatedFatContent] 25.2 [CholesterolContent] 11.9 [SodiumContent] 62.2 [CarbohydrateContent] 47.7 [FiberContent] 7.4 [SugarContent] 34.9 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 1 large piece of bark [RecipeInstructions] Combine chocolate chips in a large bowl and microwave for three thirty second intervals, stirring in between or until completely melted. (Be sure not to burn, chocolate will burn easily if you forget to stir]. Blend in vanilla extract and spread out in molds or plate and top with peppermint crumbs. Freeze for about one hour or until completely frozen. The peppermint bark last up to a few days in the freezer.
[Name] Land Sushi [AuthorId] 680804 [AuthorName] sabrjay [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2020-07-20T16:15:00Z [Description] This is always a huge hit at my BBQs and needs to be rationed out so that late comers can get some. You can use pork of beef as the ground meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/99/O8ySH9PpQBCercgvYFGC_IMG_2815.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/99/xAyqiJv3Sv2yJrS2hGBb_IMG_2782.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/99/JELY0d8VTbKkoPgkIeJF_IMG_2783.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/06/99/kdoBQe0aRbWAHrCrjtOV_IMG_0759.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/680804/EcOBpd0AQFakzEbNmN7u_IMG_0756.JPG"] [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2"] [RecipeIngredientParts] ["bacon", "ground pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.1 [FatContent] 40.3 [SaturatedFatContent] 13.8 [CholesterolContent] 79.0 [SodiumContent] 592.2 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 15.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["This can also be made with ground beef instead of pork. It is not recommended that you use thick cut back as it is harder to roll up. The first thing to do is lay out a sheet of wax paper to weave your bacon mat on. Make sure there is 3 or 4 inches extra on the bottom. You need this for later. This isn't as intimidating as it sounds. I posted pics of how to do this. Once you get the rhythm, it goes quickly.", "Next, make two silver dollar size wafers of pork and set them aside. Theses will be used to seal the ends.", "Take pieces of ground pork (I prefer spicy Italian blend] and flatten them and place them on the mat. You want them about 1/8 of inch thick. I work from the edges to the center until the mat is covered. Don't worry about making them stick together real well as the bacon will hide any gaps.", "Once the bacon mat is covered, take your 2 cheese sticks (any type is fine and stick form isn't a requirement if your favorite cheese isn't in stick form] and place them about an inch from the bottom.", "Now grab the excess wax paper and pull the bottom up over the cheese to start rolling it. As you progress, pulling back the wax paper will help make this easier.", "Once it is in a log shape, take the two pieces of ground pork you set aside, and place those over the ends. You want those sealed so that cheese doesn't leak out.", "There is no need for toothpicks if you keep the seam near the bottom.", "Smoke for 2 hours. Remove from the smoker and grill all sides until the bacon is done to your desired level of crispness. Let sit for 10-15 minutes, then slice into medallions about 3/4 to 1 inch thick.", "I like to serve mine with a habanero pineapple glaze I make, but BBQ sauce works just fine, or any other condiment you might like." ]
[Name] Chicken and Spinach Tortellini Bake [AuthorId] 1803243415 [AuthorName] Rogers Roaster [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2020-07-20T16:16:00Z [Description] Make and share this Chicken and Spinach Tortellini Bake 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/1803243415/gl4PC1oSuirn9jYoZ3lG_Chicken%20and%20Spinach%20Tortellini%20Bake.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.5 [FatContent] 12.1 [SaturatedFatContent] 4.2 [CholesterolContent] 154.1 [SodiumContent] 945.0 [CarbohydrateContent] 44.4 [FiberContent] 3.2 [SugarContent] 6.2 [ProteinContent] 51.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Oil casserole dish with olive oil, then dice up the chicken breast and season with salt, pepper and garlic powder. Bake the diced up chicken 20-30 minutes until no longer pink. While the chicken is baking, boil the tortellini until al dente, normally 5-6 minutes, then drain and set aside. Take the diced chicken and place on a plate leave the drippings. Spread 2/3 Celsius of the sauce into the bottom of the dish, then stir to mix drippings and sauce together. Lay half of the tortellini over the sauce, top with half the chicken, spinach, cheese, and sauce. Repeat layers and finish with sprinkling remaining cheese on top. Bake, uncovered for 45 minutes until hot and bubbly.
[Name] Air Fryer Lasagna - Lasagna for Two [AuthorId] 207157 [AuthorName] Ladydaungerous [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-07-20T16:16:00Z [Description] Lasagna made in the air fryer. You will need a deep oven-safe container that fits in the basket of your air fryer. Mine is 7 inches in diameter and about 3 inches high. I use Skinner oven-ready lasagna noodles but you could use any brand. Note: This recipe is written for the air fryer but you could do it in the oven at 350 degF for 30 minutes instead. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "16", "3/4", "1", "2", "10", "1/4", "1", "3"] [RecipeIngredientParts] ["Italian sausage", "cottage cheese", "onion", "spinach", "parmesan cheese", "egg", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1721.9 [FatContent] 116.4 [SaturatedFatContent] 50.2 [CholesterolContent] 384.6 [SodiumContent] 5473.8 [CarbohydrateContent] 60.5 [FiberContent] 10.6 [SugarContent] 30.8 [ProteinContent] 106.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cook spinach and drain thoroughly.", "In skillet, brown the Italian sausage, breaking it up into small chunks and cooking it thoroughly.", "Add the marinara to the skillet and heat until hot.", "In a separate bowl, combine egg, spinach, cottage cheese, parmesan, and 2.5 cups mozzarella, reserving half a cup of mozzarella.", "Put about half the sausage-and-marinara mixture in the cooking dish, tamping it down to make it as solid as possible.", "Take the first sheet of oven-safe lasagna noodles and break it into pieces to form a layer that fits over the marinara mixture. You will have to piece it together, but do not overlap the pieces.", "Cover the lasagna with a layer of the spinach, egg, and cheese mixture, tamping it down firmly.", "Add another layer of oven-safe lasagna noodles.", "Add the rest of the marinara mixture.", "Add another layer of oven-safe lasagna noodles.", "Add the rest of the spinach mixture.", "Add half a cup of mozzarella on top.", "Cover the top with foil (to keep the loose mozzarella from flying into the air fryer coils].", "Preheat the air fryer to about 325 degF for about 3 minutes.", "Add the container to the air fryer drawer and cook for 20 minutes at 325 degF." ]
[Name] Vegan Chocolate Cookie [AuthorId] 2002782608 [AuthorName] Mary Andrews [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-07-20T16:16:00Z [Description] Make and share this Vegan Chocolate Cookie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Vegan", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["coconut oil", "soymilk", "granulated sugar", "vanilla extract", "salt", "all-purpose flour", "cocoa powder", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.4 [FatContent] 19.5 [SaturatedFatContent] 16.4 [CholesterolContent] 0.0 [SodiumContent] 425.3 [CarbohydrateContent] 54.2 [FiberContent] 3.0 [SugarContent] 33.9 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] 12 Cookies [RecipeInstructions] Whisk the dry ingredients together. In a separate bowl, mix the oil and sugar together until all dissolved. Add in soy milk and vanilla extract and mix. Sift in the dry mixture into the wet and mix until JUST incorporated. Don’t overmix. Chill in the fridge for 20 minutes. Preheat the oven to 350 F (180 C] and line a baking sheet with parchment paper. Drop about 2 tbsp of dough onto the sheet and bake for 10 minute. Enjoy!
[Name] Powerhouse Cookies [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-07-20T16:17:00Z [Description] Very healthy and so tasty, these cookies are perfect as a snack to take along for any outdoor activity or to enjoy as a dessert VIDEO https://www.youtube.com/watch?v=jp_oYNA77po [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/X9mddS4PR9mnIdQvh5On_Powerhouse-Cookies-2_Fotor-1024x765.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/3", "1", "1/4", "1/4", "1/8", "1/2", "1/3", "1", "2", "2", "1 1/4", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "whole wheat flour", "wheat germ", "ground cinnamon", "baking powder", "baking soda", "sea salt", "butter", "coconut oil", "brown sugar", "eggs", "vanilla extract", "rolled oats", "dried cranberries", "unsweetened flaked coconut", "sunflower seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 9.1 [SaturatedFatContent] 5.9 [CholesterolContent] 20.5 [SodiumContent] 60.8 [CarbohydrateContent] 17.8 [FiberContent] 1.5 [SugarContent] 9.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silpat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined. Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
[Name] Authentic NY Style Pizza Dough [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2020-07-20T16:17:00Z [Description] This is for a home oven 16" NY Style Pizza
[Name] Vibrant Broccoli Stir-Fry [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-07-20T16:17:00Z [Description] A bitter sour Indian delicacy eaten pan India. Commonly known as bitter melon, bottle gourd or bottle squash, karela is an acquired taste. Karela has blood sugar reducing properties, protects the body from carcinogens, and keeps the liver healthy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/tLRgsA8SU2GEji6028DQ_Broccoli%20Stir%20Fry.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "1", "2 -3", "1", "1", "1/4"] [RecipeIngredientParts] ["broccoli", "soy sauce", "cornstarch", "sugar", "scallion", "garlic cloves", "ginger", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.6 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 738.6 [CarbohydrateContent] 19.0 [FiberContent] 5.6 [SugarContent] 5.2 [ProteinContent] 7.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Prepare the Broccoli. Trim the florets of the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks. Slice 1/4 inch thick diagonally. Set aside. Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside. Heat a large wok over high heat. Add 2 tablespoons of the Freedom refined sunflower oil, and swirl to coat the wok. When the oil begins to smoke, add the broccoli florets and stems and cook, stirring constantly, until edges are browned 9may take about 2 minutes]. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, 9about 2 minutes ]. Push the broccoli to the edges of the pan, forming a well in the center. Add the remaining 1 teaspoon vegetable oil, the scallions, garlic, ginger and pepper flakes, and stir until aromatic for 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated for about 30 seconds. Remove from the heat, add the oil and stir to coat.
[Name] Grilled Thai Curry Chicken Skewers With Coconut-Peanut Sauce [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-07-20T16:18:00Z [Description] Make and share this Grilled Thai Curry Chicken Skewers With Coconut-Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "3", NA, "2", "3", "1", "1/2", "1/4", "1/2", "2 1/2 - 3", "1", "1/4", "1/3", "1 1/2", "1", "3", "1"] [RecipeIngredientParts] ["chicken", "dark brown sugar", "lime", "garlic cloves", "curry powder", "ground ginger", "ground cardamom", "salt", "boneless skinless chicken breasts", "coconut milk", "peanut butter", "dark brown sugar", "soy sauce", "red curry paste", "fresh lime juice", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.2 [FatContent] 33.8 [SaturatedFatContent] 17.3 [CholesterolContent] 145.3 [SodiumContent] 873.9 [CarbohydrateContent] 29.6 [FiberContent] 1.4 [SugarContent] 23.7 [ProteinContent] 53.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2\" pieces and set aside. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.
[Name] One-Pan Mediterranean Baked Halibut Recipe With Vegetables [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-07-20T16:18:00Z [Description] Make and share this One-Pan Mediterranean Baked Halibut Recipe With Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "2", "1", "1/2", "1", "1/2 - 3/4", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["lemons, zest of", "extra virgin olive oil", "garlic", "dill weed", "seasoning salt", "ground black pepper", "dried oregano", "ground coriander", "fresh green beans", "cherry tomatoes", "yellow onion", "halibut fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.3 [FatContent] 38.3 [SaturatedFatContent] 5.5 [CholesterolContent] 68.1 [SodiumContent] 103.8 [CarbohydrateContent] 12.7 [FiberContent] 3.6 [SugarContent] 6.0 [ProteinContent] 28.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example]. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer. Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top. Lightly sprinkle the halibut and vegetables with a little more seasoned salt. Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler. When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta. It’s a great idea to add a hearty salad.
[Name] Essential Oven Baked Chicken Breast [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-07-20T16:18:00Z [Description] Make and share this Essential Oven Baked Chicken Breast recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["chicken breasts", "olive oil", "brown sugar", "paprika", "thyme", "herbs", "garlic powder", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.9 [FatContent] 15.8 [SaturatedFatContent] 4.2 [CholesterolContent] 92.8 [SodiumContent] 93.4 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 5.1 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F/220°C (200°C fan]. Pound chicken to 1.5cm / 0.6\" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken]. Mix Seasoning. Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer. Remove from oven and immediately transfer chicken to serving plates. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired.
[Name] Sweet and Sour Teriyaki Baked Salmon [AuthorId] 2002784426 [AuthorName] Kaylee J. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-07-21T11:28:00Z [Description] Fresh ginger, tangy pineapple, colorful bell peppers, and moist spice-rubbed salmon. My family and I are in love with fish meals, especially when it comes to salmon so I find myself constantly making up new salmon recipes because I just can't get enough! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002784426/UqGHif8QEW7RZPGnVVlF_Sweet_and_sour_salmon_fillet_with_a_zesty_pineapple_jalapeno_bell_pepper_garnish._RecipeFor_the_zesty_veg_melody2_bell_p.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Peppers", "Fruit", "Vegetable", "Low Cholesterol", "Spicy", "Roast", "Baking", "< 30 Mins", "Oven", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1", "1/3", "2", "1", "1", "1/3", "1/2", "3", "1", "1", "1"] [RecipeIngredientParts] ["bell peppers", "pineapple", "cilantro", "green onion", "salmon", "fresh ginger", "garlic clove", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.1 [FatContent] 7.5 [SaturatedFatContent] 1.1 [CholesterolContent] 27.8 [SodiumContent] 741.0 [CarbohydrateContent] 14.4 [FiberContent] 2.8 [SugarContent] 8.1 [ProteinContent] 14.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] preheat your oven to 450 degrees F. While it’s preheating prepare a baking pan for the salmon by placing a strip of tin foil on it for the salmon to be roasted inches. Wash your fillets under water and pat dry with paper towels. Combine the teriyaki, ginger, and garlic together and then rub into the unbaked salmon. Place the fillet into the prepared baking pan. Close the salmon into the tin foil creating a sort of basket for it to cook inches. Bake the salmon for 16 minutes or until flaky when a fork is run over the top. While the salmon is cooking you can work on your veggie topping. Here's where the chopping and combining for the zesty vegetable melody comes in! This is where this dish will pick up some heat and acidity! Combine 1/3 cup of diced pineapple, 2 tablespoons of pineapple juice, the juice from 1/2 of a ripe lime, 1 tablespoon of dried cilantro, 1/3 cup of green onions (chopped], 2 diced and deseeded bell peppers (any color you want, I used one red and one yellow], 1/2 of a jalapeno finely diced and deseeded in a large mixing bowl. heat up 1 tbs of olive oil in a large skillet. Once the oil has set for about one minute add the pineapple and vegetable mixture you just made in the bowl to the skillet. Cook on medium heat until the peppers are tender, and to your desired level of firmness. Make sure you are stirring it occasionally to reach desired texture and to prevent anything from overcooking in just one spot. plate the fillets by topping it with the veggie melody and adding additional teriyaki if you want!
[Name] Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-07-21T11:28:00Z [Description] Make and share this Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["duck breasts", "salt", "pepper", "fingerling potato", "fresh rosemary", "red wine", "orange", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1294.9 [FatContent] 50.9 [SaturatedFatContent] 13.7 [CholesterolContent] 620.1 [SodiumContent] 594.3 [CarbohydrateContent] 64.2 [FiberContent] 6.3 [SugarContent] 25.5 [ProteinContent] 118.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pat dry the duck breasts with a paper towel. Score the duck skin with sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt and pepper. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander. Using the bottom of a ramekin or your palm, gently smash the potatoes. Preheat the oven to 400°F (200°C]. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary. Slice the duck ½-inch (1 cm] pieces. Serve with the sauce and the potatoes.
[Name] Pesto Roasted Cauliflower [AuthorId] 972428 [AuthorName] TaraSutton [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-07-21T11:28:00Z [Description] Make and share this Pesto Roasted Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["cauliflower", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 5.3 [FiberContent] 2.1 [SugarContent] 2.0 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] Preheat oven to 425. Cut cauliflower into desired sized pieces. Mix pesto and yogurt. Coat cauliflower in the pesto mixture. Place in pan and cook for 10 minutes. Toss and return to oven for 10 more minutes.
[Name] Simple Shrimp Salad Sandwich [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-21T15:12:00Z [Description] Creamy, crunchy, light and delicious, this sandwich is a great recipe to make when you want a quick & easy meal... VIDEO https://www.youtube.com/watch?v=INA2bbrmxdY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BPd4M99uQESfk5oXxb9W_Shrimp-Salad-Sandwich-10_Fotor-2nd-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1/4", "1/2", "1", "1/4", "1/2", "15", "1", "1", "1/4"] [RecipeIngredientParts] ["Miracle Whip", "mayonnaise", "celery", "green onion", "lemon juice", "Worcestershire sauce", "dill", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.1 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 32.5 [SodiumContent] 434.2 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine Miracle Whip®, mayo, celery, green onions, lemon juice, Old Bay seasoning, Worcestershire sauce and hot sauce; stir until well mixed. Add chopped shrimp and stir again before adding dill, sea salt and freshly ground black pepper. Stir again, cover and transfer to the fridge for at least 30 minutes or up to 2 hours. Serve on croissants or on a bed of lettuce with cherry tomatoes and slices of cucumber. Makes 4.
[Name] ETHIOPIAN RED PEPPER SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-07-24T13:29:00Z [Description] With only 3 ingredients, you can transform most proteins from ordinary to something special using this sauce! VIDEO https://www.youtube.com/watch?v=bzJs-UIb2ow [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hYfwylViSNKwk0j70sw8_Ethiopian-Pepper-Sauce_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1", "1/2"] [RecipeIngredientParts] "berbere" [AggregatedRating] nan [ReviewCount] nan [Calories] 781.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 78.1 [CarbohydrateContent] 202.1 [FiberContent] 3.0 [SugarContent] 149.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often. Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup.
[Name] Asparagus With Maltaise Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2020-07-24T13:29:00Z [Description] This side dish tastes so wonderful! The combination of this flavorful orange sauce over asparagus is simply perfect! VIDEO https://www.youtube.com/watch?v=FCnZbf7q4jA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/McE5BmHTu2shdUE8ANqG_Asparagus-with-Maltaise-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["asparagus", "lemon juice", "orange zest", "salt", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.1 [FatContent] 49.7 [SaturatedFatContent] 30.4 [CholesterolContent] 260.4 [SodiumContent] 467.1 [CarbohydrateContent] 6.9 [FiberContent] 2.8 [SugarContent] 2.1 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don’t shock the yolks], whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking]. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups.
[Name] Easy Chocolate Cupcakes [AuthorId] 2002784804 [AuthorName] lilmiss_cupcake [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-07-24T13:31:00Z [Description] Make and share this Easy Chocolate Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1/2", "1", "1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "milk", "sugar", "egg", "vanilla", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.6 [FatContent] 7.2 [SaturatedFatContent] 1.3 [CholesterolContent] 16.9 [SodiumContent] 55.3 [CarbohydrateContent] 30.3 [FiberContent] 1.0 [SugarContent] 16.8 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 12 Cupcakes [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners. Whisk dry ingredients in medium bowl until combined. Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms. Add the hot water and stir well. Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.
[Name] Cantaloupe Margarita [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-24T13:32:00Z [Description] I've been trying all kinds of margaritas this summer, and here is one that is unique. If you're a melon fan and can find a nice sweet one, try this! I found this on the lovely blog of a fellow Washingtonian and Cougs fan, called Country Cleaver. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/jeEbAsPPQtqI1S0TIPpA_Cantaloupe Margarita_0216.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/QdnCim2iQNyeQnBntPH2_Cantaloupe Margarita_0212.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/FmftljWpTPup3tGSW4Uu_8B4B20B9-BB9E-4A88-B00B-31CA8911BE89.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/upWZqYTkQGuOpHC0iYCR_564594B5-F2FB-40DE-8A1C-B7FC08BA9B77.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/oJbg3yYSI6UHULrfRVFZ_02DDD514-0D93-4755-8A87-1B3E7B1223EF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/gpwov5I4Qahmyy7VqU8A_3AA10B78-E1AF-4717-9116-0E24244BF484.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/16/Ghq989gSRaPCsJI2krWy_50952DC2-4E2E-4062-BD02-0033AD6C4DA5.jpeg" ] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["cantaloupe", "lime juice", "sugar", "coarse salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 165.1 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7028.4 [CarbohydrateContent] 41.3 [FiberContent] 3.0 [SugarContent] 38.2 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a blender or food processor, blend the cantaloupe until it is smooth. Strain half of the blended cantaloupe through sieve to remove the pulp, leave the other half as is.", "Fill a cocktail shaker with all the cantaloupe puree, tequila, lime juice, orange liqueur, and agave. Shake well.", "On a small dish, mix together the sugar and salt. Using a slice of lime, wipe around the rim of two glasses. Dip the rim of the glasses into the sugar/salt mixture. Fill both glasses with ice. Pour cantaloupe margarita into the glasses. Serve immediately." ]
[Name] Honey Paloma Cocktail [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-07-24T13:32:00Z [Description] Added this to the list of cocktails to try this summer. I like this one because the honey syrup gives it more depth of flavor. From blog "The little epicurean." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/17/kkoepbkNQHySTMVHTIhA_Honey Paloma Cocktail_0016.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/17/XG1HqZ4MTc2tCmper4Ar_Honey Paloma Cocktail_0018.JPG"] [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["grapefruit juice", "fresh lime juice", "honey syrup", "coarse salt", "water", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6994.9 [CarbohydrateContent] 76.7 [FiberContent] 0.3 [SugarContent] 75.5 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["For the honey syrup:", "In a small sauce pot combine water and honey. Set over medium heat. Stir until honey dissolves into water. Remove from heat and allow to cool to room temperature.", "For the cocktail:", "Place salt on a small plate. Moisten the rim of serving glass with grapefruit rind. Twist glass around to thoroughly salt the rim. Fill serving glass 2/3 full with ice.", "Combine grapefruit juice, lime juice, honey syrup, tequila and club soda in a shaker or other vessel.", "Pour into glass. Add more ice if necessary. Garnish with grapefruit wedge." ]
[Name] Ultimate Grilled Vegetable Tray [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-07-24T13:36:00Z [Description] This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/1jDkzCktQHqOl3ckA7ai_Grilled-Veggies-16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/9zLhWrftST2I0NKtn4fg_Grilled-Veggies-12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/htrMcNdTlqbzs3b8gKfz_Grilled-Veggies-13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/XmoFy21SIWApV1M4Pq6h_Grilled-Veggies-14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/iZAHxz18TNK0ftWFqikb_Grilled-Veggies-17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/TWxGMUBRvC42TUwFR7al_Grilled-Veggies-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/Dnd2hNnSVSK8UBUkHemU_Grilled-Veggies-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/67PKOrgFTUC2WMGQo6ns_Grilled-Veggies-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/wxXXNRaR4i2cRWhRytYB_Grilled-Veggies-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/vgm11HsSg6UfAk3Gvi79_Grilled-Veggies-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/v4em9DMKRvGNdXK7LEYe_Grilled-Veggies-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/xl4fvlZoRcygbB2cFGui_Grilled-Veggies-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/xS4GItHEQ8mvnFIWEf4b_Grilled-Veggies-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/rKbWkRiTSK3cHD78OPoG_Grilled-Veggies-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/81IwlZTTkqNvtF1Sd4cw_Grilled-Veggies-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/18/GAcU2EeKSsuu7UGizwqI_Grilled-Veggies-5.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "2", "2", "2", "2", "1", "1", "1", "2", "2", "3/4", "1", "1/2", "1/2", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "dried oregano", "dried basil", "parsley", "salt", "black pepper", "crushed red pepper flakes", "baby red potato", "zucchini", "red bell peppers", "green bell peppers", "eggplant", "red onion", "scallions", "fresh corn", "plain yogurt", "salt", "black pepper", "ground cumin", "crushed red pepper flakes", "fresh parsley", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.2 [FatContent] 10.8 [SaturatedFatContent] 1.9 [CholesterolContent] 3.0 [SodiumContent] 327.2 [CarbohydrateContent] 27.3 [FiberContent] 7.9 [SugarContent] 9.9 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using].", "You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!", "Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.", "Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.", "Brush the vegetables with the garlic herb oil on both sides.", "Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables].", "Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.", "To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using] and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.", "To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!" ]
[Name] Spanish Gazpacho [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2020-07-24T17:40:00Z [Description] Amazingly flavorful, this refreshing classic cold soup is the perfect dish during the summer especially when it's very hot! VIDEO https://www.youtube.com/watch?v=DrQsFaqZHMU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/zgw4PijLRiCznXjcWH8o_Gazpacho-3_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "Summer", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1 1/4", "1/4", "3", "2", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["tomatoes", "crouton", "cucumber", "green pepper", "extra virgin olive oil", "sherry wine vinegar", "garlic cloves", "lemon juice", "powdered sugar", "sea salt", "ground cumin", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.8 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 177.2 [CarbohydrateContent] 10.3 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] ["To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.", "Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches]. Cover and chill overnight. Served with crostini." ]
[Name] Gluten-Free Morning Glory Muffins [AuthorId] 1171777 [AuthorName] Lunch Lady [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-07-27T14:35:00Z [Description] Make and share this Gluten-Free Morning Glory Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "3/4", "1", "1/2", "1/2", "1/2", "1/2", "2", "2", "2", "1/2", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "brown sugar", "applesauce", "vanilla", "cornstarch", "sorghum flour", "tapioca starch", "potato starch", "baking soda", "xanthan gum", "cinnamon", "sea salt", "carrot", "walnuts", "coconut flakes", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.0 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 31.0 [SodiumContent] 231.4 [CarbohydrateContent] 23.4 [FiberContent] 1.5 [SugarContent] 10.6 [ProteinContent] 2.3 [RecipeServings] 18.0 [RecipeYield] 18 muffins [RecipeInstructions] Preheat oven to 350 degrees F. Combine eggs, sugars, applesauce and vanilla extract in a large bowl and whisk by hand to incorporate air into the mixture; about one minute. Combine flours, baking soda, cinnamon, xanthan gum and salt in a separate bowl. Add the flour mixture and the remaining ingredients to the egg mixture, using a rubber spatula to mix it all together. Scoop into 18 muffins tins (sprayed with cooking spray or paper cups]. Bake for 25 minutes.
[Name] Stuffed Mushrooms in Wine Sauce [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2020-07-27T14:35:00Z [Description] An easy and tasty appetizer. To make it even easier and save time on party day, the sauce can be made ahead and frozen. From Cuisinart. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "4", "2/3", "2/3", "5", "24"] [RecipeIngredientParts] ["butter", "shallots", "garlic cloves", "white wine", "chicken broth", "cheese", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.0 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 12.7 [SodiumContent] 176.2 [CarbohydrateContent] 3.8 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 24 mushrooms [RecipeInstructions] Heat oven to 425° In skillet, heat butter and cook shallot and garlic until browned. Add wine and broth. Bring to a boil, then reduce heat and simmer 15 minutes. Remove stems from mushrooms and spoon soft cheese into mushroom caps. Pour sauce into au gratin dish and top with mushrooms. Pour sauce into au gratin dish and top with mushrooms. Bake, uncovered, 10-12 minutes or until heated through.
[Name] Turn It up Another Nacho [AuthorId] 2002786722 [AuthorName] 222Minutes [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-07-27T14:44:00Z [Description] I will bet you a dollar that these are the best nachos you have ever had. Don't make them in urban settings, as one bite will impregnate every woman for miles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002786722/WcS1OdNTe6h2UJDMWYkP_IMG-20190106-WA0007.jpeg" [RecipeCategory] Mexican [Keywords] ["High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2", "400", "2", "3", "1/4", "1/4", "1", "1", "1", "1/2", "2", "500", "500", "500"] [RecipeIngredientParts] ["tortilla chips", "green pepper", "mushroom", "green onions", "tomatoes", "bacon bits", "chicken breasts", "olive oil", "white wine", "pepper", "salt", "sugar", "cilantro", "lemons", "smoked cheddar cheese", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2055.0 [FatContent] 134.2 [SaturatedFatContent] 52.5 [CholesterolContent] 276.8 [SodiumContent] 3062.9 [CarbohydrateContent] 125.2 [FiberContent] 11.3 [SugarContent] 5.9 [ProteinContent] 91.4 [RecipeServings] 8.0 [RecipeYield] 1 Batch [RecipeInstructions] ["Note that quantities, serving size, and all numbers are inexact at best. I've never actually measured any of this. Put as much of this stuff in as you want. I'm not your dad. You want a worrisome amount of chicken? Add more. You're (probably] in a free country. Live a little.", "Cheese selection: it says old cheddar cheese because that's what I'm allowed to write for ingredients, but that doesn't do it justice. That's not what we're talking about here. You need to find the oldest cheddar possible. Your search for this cheese should be a literal quest. Ideally, you should get it from a museum or a pyramid. When you heft it in your hand, you will feel the weight of forgotten cultures, obsolete technologies, and extinct animals. For best results, drag it behind a 40 year old pickup truck on the way home.", "*Cheese quest not reflected in prep time.", "The bacon bits are important, but they have a bit of freedom. You can either get a package or two of the real high end top shelf stuff, or make your own. To make your own, fry them up like normal, but throw in some hot sauce when they're nearly done. This is, by the way, the only way you should ever make bacon again from this day forward. The homemade bacon bits need to literally be bits. Chop them up fine. Really fine. Like Britney Spears in that Pepsi commercial fine.", "You may be asking, but what if I don't have any hot sauce? Fair question. Let me be totally clear on this: if you do not own hot sauce, you are not allowed to make these nachos. Go find a mayonnaise sandwich on Pinterest while you sip your 9 syllable coffee.", "Marinade:", "Dice up one of the jalapenos into near oblivion.", "Zest one entire lemon, then slice it and juice it.", "Throw the chicken breasts in a bag or a bowl or whatever with the diced jalapeno, the lemon, sugar, salt, wine (beer also works in a pinch], olive oil, and cilantro. Crack a lot more black pepper into it than you think is reasonable. Let that bad boy sit overnight for best results.", "When you're ready to make the nachos, put the chicken in a covered frying pan, marinade and all, and cook it. I'm not gonna tell you how long or what temperature. If you can't fry a chicken breast, you're in the wrong place.", "Crack a beer. Drink it while you cook.", "While the chicken is cooking, chop up the veggies. Mix them all up.", "Shred the cheese. Mix them all together in one happy family. Do the old cheddar last, as there is a decent chance it will break the cheese grater. An angle grinder may be your best choice at this point.", "Slice up the remaining jalapeno. Thinly. You want to be able to read a book through it. It should have both the SPF rating and general appeal of a beautiful woman's sexy underthings. Put them on a separate pan with a bit of olive oil.", "Preheat the oven. The temperature matters less than you think. 300. 350. Something like that.", "Shred the chicken.", "Build the nachos. This your magnum opus, folks. Take it seriously. When finished, this nacho platter should have more layers than you pretend to have in your Tinder bio. Here's the important part: every layer has every ingredient. That means the chicken, the veggies, the bacon bits, cilantro, and the cheese. Do not phone this inches When done, the platter should be roughly the shape of a viking burial mound. If nobody gently asks you if you're sure about this while you're doing it, you're not doing it right. Keep building it higher until it obstructs the looks of concern on the faces of your friends and loved ones.", "Sprinkle whatever cilantro you have left on it, crack some pepper on top, and squeeze the lemon on it.", "Throw the nacho platter(s] and the jalapenos in the oven. I don't know, say 20 minutes or so. You do you. The idea is to soften up the veggies and melt the cheese.", "Serve it with the jalapenos on the side, and the holy trinity: salsa, sour cream, and guac. I don't care if you don't like one of them. do it. Mexico loves them so much they made them their flag colors. I'm not about to argue with that kind of devotion, and neither should you." ]
[Name] Gluten-Free Focaccia [AuthorId] 1171777 [AuthorName] Lunch Lady [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 2020-07-27T14:44:00Z [Description] Make and share this Gluten-Free Focaccia recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1 1/2", "1", "1", "1/2", "3/4", "2/3", "1 1/2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["sorghum flour", "potato starch", "tapioca starch", "xanthan gum", "unflavored gelatin", "dried rosemary", "onion powder", "salt", "warm water", "dry yeast", "sugar", "eggs", "olive oil", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.1 [FatContent] 4.3 [SaturatedFatContent] 0.9 [CholesterolContent] 62.0 [SodiumContent] 324.2 [CarbohydrateContent] 20.1 [FiberContent] 1.7 [SugarContent] 1.4 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] 6 sandwiches [RecipeInstructions] ["Combine flours, xanthan gum, gelatin, spices and salt in mixing bowl.", "Add yeast and sugar to warm water and proof for 2-3 minutes.", "Add yeast mixture, eggs, olive oil and vinegar to flour mixture and mix with portable mixer on high for 2 minutes.", "Spread dough in 11 x 7 x 2 pan which has been greased or lined with parchment paper.", "Place in warm place (75-80 degrees] and let rise for 30-40 minutes or until dough is almost to top of pan. Preheat oven to 400 degrees.", "Bake for 30 minutes until golden brown." ]
[Name] Best Gluten-Free Bread [AuthorId] 1171777 [AuthorName] Lunch Lady [CookTime] PT40M [PrepTime] PT12H [TotalTime] PT12H40M [DatePublished] 2020-07-27T14:44:00Z [Description] Make and share this Best Gluten-Free Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] nan [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1/4", "2 1/2", "2", "1", "2", "2", "1", "2", "2", "2"] [RecipeIngredientParts] ["sorghum flour", "potato starch", "cornstarch", "xanthan gum", "active dry yeast", "salt", "eggs", "milk", "honey", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.2 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 33.9 [SodiumContent] 229.4 [CarbohydrateContent] 25.9 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Combine flours, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes]. I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.
[Name] Spicy Tropical Salsa [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-07-27T14:45:00Z [Description] This delicious salsa has amazing flavor and goes so well with many proteins. It can also be served as a dip with tortilla chips VIDEO https://www.youtube.com/watch?v=o50XxAs0Tkw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/r6QrkgVJTHSaAWjAc4I2_Spicy-Tropical-Salsa-1-1024x765.jpg" [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["mango", "fresh pineapple", "plum tomato", "green onions", "sambal oelek", "lime juice", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 21.7 [FiberContent] 3.0 [SugarContent] 17.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour. Serve salsa over white fish, crab cakes or with tortilla chips.
[Name] Spiced Cajun Chicken Thighs [AuthorId] 1225636 [AuthorName] Cypress [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-07-27T14:45:00Z [Description] Make and share this Spiced Cajun Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "Very Low Carbs", "Spicy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1/2", "4", "1/4", "6"] [RecipeIngredientParts] ["salt", "cayenne pepper", "black pepper", "oregano", "garlic powder", "onion powder", "chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.4 [FatContent] 23.5 [SaturatedFatContent] 5.2 [CholesterolContent] 79.0 [SodiumContent] 708.4 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] 6 Chicken thighs [RecipeInstructions] Mix all ingredients together and soak chicken thighs in marinade for at least 24 hours and up to 48 hours. Grill or bake covered, until internal temperatures reach 165°.
[Name] RTB Sauce for Burgers [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-27T14:47:00Z [Description] RTB is an old USAF aviation term for "Return To Base" i.e. "Demon One Two is RTB". This sauce recipe will have you returning for more, over and over again. It's amazing on smash-burgers, grilled burgers or with french fries and onion rings as a dipping sauce. The creaminess of the mayo and the sharp sweet tang of the Kobe Roux BBQ Sauce will make almost anything taste great. The Kobe Roux BBQ sauce recipe is in my profile, or you can use Blues Hog BBQ sauce as a replacement. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/7tmKHQ2oQUGYcJzURhk7_RTB%20Sauce.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "6"] [RecipeIngredientParts] ["Heinz ketchup", "mayonnaise", "yellow mustard", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 197.4 [CarbohydrateContent] 4.9 [FiberContent] 0.1 [SugarContent] 3.7 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] whisk all ingredients in a non-reactive bowl and then use on burgers. store in an airtight container for up to 7-days.
[Name] A1 Aioli Sauce [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-27T14:48:00Z [Description] A rich, creamy sauce to make make your burgers some genuine "next-level" stuff. This sauce doesn't hint around about its existence, it screams it loud and proud. The savoriness is punctuated by a sharp tinge of horseradish and sweet, tangy Kobe Roux BBQ sauce. This is a great sauce for a classic bacon cheeseburger. Also use as a dipping sauce for onion straws, better yet, add the onion straws to the burger and try them all at once. The recipe for my Kobe Roux BBQ sauce can be found in my list of recipes or you can substitute Blues Hog BBQ sauce as a close alternate. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/BnP0vksmQuC6SN0Fw5xZ_20200725_233806.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "4"] [RecipeIngredientParts] ["mayonnaise", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 92.5 [CarbohydrateContent] 3.9 [FiberContent] 0.1 [SugarContent] 2.8 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Combine all ingredients with a wire whisk. Use or store in an airtight container for up to 7-days.
[Name] Light Orange Buns [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT15M [PrepTime] PT3H [TotalTime] PT3H15M [DatePublished] 2020-07-27T14:49:00Z [Description] Make and share this Light Orange Buns 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/54/07/29/cSlUoAjtSGjrDBrxLKw6_IMG_2981.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/29/D0v82erTM2xtDyKVmq9Y_IMG_2981.jpeg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["60", "1", "2 1/8", "1/8", "1/2", "1", "110", "1/8", "1/8", NA] [RecipeIngredientParts] ["milk", "instant yeast", "bread flour", "sugar", "sea salt", "egg", "unsalted butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.9 [FatContent] 2.8 [SaturatedFatContent] 1.5 [CholesterolContent] 21.3 [SodiumContent] 106.2 [CarbohydrateContent] 20.6 [FiberContent] 0.8 [SugarContent] 2.9 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 Buns [RecipeInstructions] Prepare yeast by mixing the lukewarm milk and yeast, then set aside. In a large bowl, combine the flour, sugar and salt and stir to mix. Then add the egg, orange juice, and yeast mixture and stir to combine. Knead the dough for several minutes until thoroughly combined. Cover then let the dough rest for 15 minutes. Remove the dough to a board and knead for several minutes. Add the butter to the dough and knead until it's well combined. Flatten the dough then add in the orange rind. Knead until the rind is evenly spread throughout the dough and dough is smooth. Shape the dough into a ball and place back in the bowl. Cover and let rise until doubled, about an hour. Sprinkle a bit of flour onto the board then place the dough on the board. Sprinkle a bit of flour on top of the dough, then flatten the ball of dough using your hands. Divide the dough into 12 equal wedges. Roll each wedge into a ball. Cover the dough balls and let them rise for 15 minutes. Knead each dough ball for 30 seconds, then reshape into a ball. Place 12 balls into 2 pans, (6 into each]. Cover and let rise until doubled in size, around an hour. Springform pans are ideal to make removal easy. Preheat oven to 350°F Brush the buns with milk, then bake for 15-17 minutes or until golden brown. Remove from the oven and let cool on a cooling rack.
[Name] New Orleans-Style Shrimp [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT30M [PrepTime] PT9H [TotalTime] PT9H30M [DatePublished] 2020-07-27T14:49:00Z [Description] This recipe for "Barbeque" Shrimp I've had scribbled down on a recipe card for several years. It started out as a Mother's Day recipe, but I fix it when I'm having guests, and sometimes just for an easy and casual summer dinner. Nice crusty French bread is a must for dipping the delicious sauce, so it is included in the ingredients, and I serve a green salad along with it. And just one pan makes for an easy clean-up. (Prep time includes marinating time.) [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/540731/K3An0TR6RuKxQVBT5fYG_IMG-0689 (3).jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "4", "1", "1 1/2", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["large shrimp", "butter", "Worcestershire sauce", "garlic cloves", "white wine", "oregano", "pepper", "bay leaf", "lemons"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1477.3 [FatContent] 54.3 [SaturatedFatContent] 30.8 [CholesterolContent] 551.8 [SodiumContent] 3761.6 [CarbohydrateContent] 154.4 [FiberContent] 7.2 [SugarContent] 8.4 [ProteinContent] 77.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt the butter and pour into a large non-reactive baking dish, (I use a big corning ware lasagna dish],.", "Add all remaining ingredients except shrimp to the pan and whisk around to combine. Add the shrimp, toss till coated, cover with plastic and refrigerate for 8 hours.", "Preheat oven to 350°F Remove plastic and bake shrimp, 25-30 minutes, stirring and basting every 10 minutes. I put my bread in to bake about 20 minutes into the cooking time.", "Ladle into deep plates or bowls, and serve with warm French bread for dipping into the sauce. I always have a tossed green salad and plates to go with this meal. Enjoy!" ]
[Name] Chicken & Broccoli Lemon Crisp [AuthorId] 307536 [AuthorName] On-the-Mark [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-07-27T14:52:00Z [Description] Make and share this Chicken & Broccoli Lemon Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1/4", "1/4", "2", "1 1/2", "1", "3/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "butter", "cornstarch", "milk", "Dijon mustard", "mayonnaise", "sour cream", "lemon juice", "lemon peel", "broccoli", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.0 [FatContent] 19.8 [SaturatedFatContent] 10.1 [CholesterolContent] 118.0 [SodiumContent] 633.2 [CarbohydrateContent] 35.7 [FiberContent] 5.2 [SugarContent] 4.7 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cut up chicken into 1\" cubes. In a large fry pan, melt 1 tbsp of the butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel. Cut broccoli into florets, steam for 1 minute and drain. Arrange broccoli in a 2 qt baking dish. Spoon chicken mixture over broccoli. In a fry pan, melt remaining butter, add bread crumbs and cook for 2-3 minutes. Sprinkle over chicken. Top with cheese. Bake for 15 minutes or until mixture bubbles around edges.
[Name] Crawfish Rangoon [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2020-07-27T14:52:00Z [Description] Make and share this Crawfish Rangoon recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1", "1", "24", NA] [RecipeIngredientParts] ["cream cheese", "crawfish tails", "mayonnaise", "fresh chives", "egg", "water", "wonton wrappers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.7 [FatContent] 5.9 [SaturatedFatContent] 3.0 [CholesterolContent] 48.6 [SodiumContent] 196.2 [CarbohydrateContent] 14.6 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Lightly spray 2 (12-cup] muffin pans with cooking spray. In a large bowl, combine cream cheese, crawfish, mayonnaise and chives. In a small bowl, whisk together egg and 1 tablespoon water. Working in small batches, place wontons on a work surface. Brush egg mixture on all four edges of wontons. Spoon 1 rounded teaspoon cream cheese mixture in center of each wonton. Lift and press 2 opposing corners together over filling. Lift and press remaining 2 opposing corners, and bring them to the middle to form a pouch. Press seams together, and fold over top where all four corners meet. Place 1 filled wonton in each prepared muffin cup. Bake until edges are golden brown, about 18 minutes. Let cool for 5 minutes. Heat pepper jelly in microwave on high until just melted, about 30 seconds. Serve with rangoons.
[Name] Santa Ed's Chili [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-07-27T14:53:00Z [Description] Make and share this Santa Ed's Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "4", "1", "2", "1", "10 3/4", "2", "8", "3/4", "2", "1", "2"] [RecipeIngredientParts] ["great northern beans", "potatoes", "onion", "garlic cloves", "boneless skinless chicken breast", "chicken broth", "white wine", "half-and-half", "cheddar cheese", "chili powder", "Tabasco sauce", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.1 [FatContent] 8.6 [SaturatedFatContent] 4.0 [CholesterolContent] 46.4 [SodiumContent] 236.2 [CarbohydrateContent] 26.5 [FiberContent] 4.8 [SugarContent] 1.8 [ProteinContent] 18.1 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] Soak beans overnight. Put soaked beans in a large pot, cover with water. Add vegetable oil, bring to a boil, reduce heat, cover partially with lid and cook until beans are tender, about 2 hours. Peel and cut potatoes into small pieces. Cut chicken into bite size pieces. Chop onion. In a large sauce pan, combine potatoes, onions, garlic, 1/2 can of chicken broth and 1 cup of white wine or water. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes. When potatoes are cooked, add chicken pieces and remaining 1/2 can of chicken broth. Season with chili powder, Tabasco, ground cumin and salt to taste. Add additional wine or water as needed during cooking. Cook until chicken is done, about 20 minutes. Add half and half and 3/4 cup of cheese. Mix with cooked beans. Serve with sour cream, cheese and other garnishes.
[Name] Best Ever Picnic Potato Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-07-27T14:53:00Z [Description] Make and share this Best Ever Picnic Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "3 -4", "1", "1/4", "2", "1/2", "4"] [RecipeIngredientParts] ["yukon gold potatoes", "mayonnaise", "white vinegar", "yellow mustard", "chicken broth", "salt", "pepper", "celery", "onion", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.8 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 93.2 [SodiumContent] 372.8 [CarbohydrateContent] 24.5 [FiberContent] 2.5 [SugarContent] 1.9 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and dice potatoes into cubes (I just cook my potatoes whole and let them cool before I handle them, and I leave my skins on]. Place potatoes into a large pot of water. Boil for about 20 minutes or until fork tender. Take care not to overcook potatoes, you don't want them overly mushy. Add potatoes, celery, and onion and stir gently. Stir in eggs (I used a dozen eggs, but I love them in potato salad]. Cover and refrigerate at least 4 hours to blend flavors and chill (good luck with that one]. If you notice the salad is a little dry when you are ready to serve, just add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
[Name] Glazed Sesame Salmon [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-07-27T14:53:00Z [Description] Make and share this Glazed Sesame Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "4", "1"] [RecipeIngredientParts] ["chili sauce", "soy sauce", "rice wine", "garlic clove", "ginger", "salmon fillets", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 18.6 [SaturatedFatContent] 3.2 [CholesterolContent] 146.3 [SodiumContent] 856.1 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 66.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 minutes. Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
[Name] Chocolate Cupcakes and Peanut Butter Icing [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2020-07-27T14:53:00Z [Description] Make and share this Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "2/3", "2/3", "2", "2", "1", "1/2", "2", "1 3/4", "1", "1 1/2", "1/2", "1", "1", "5", "3/4", "1/4", "1/3"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "light brown sugar", "extra-large eggs", "pure vanilla extract", "buttermilk", "sour cream", "brewed coffee", "all-purpose flour", "cocoa powder", "baking soda", "kosher salt", "confectioners' sugar", "creamy peanut butter", "unsalted butter", "pure vanilla extract", "kosher salt", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.5 [FatContent] 20.8 [SaturatedFatContent] 9.1 [CholesterolContent] 58.0 [SodiumContent] 362.5 [CarbohydrateContent] 45.6 [FiberContent] 3.3 [SugarContent] 29.1 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 15 cupcakes [RecipeInstructions] ["Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.", "In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.", "Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount]. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.", "Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.", "Peanut Butter Icing:", "Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth." ]
[Name] Maple-Laced Pork Wellington Tourtière [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2020-07-27T14:54:00Z [Description] Make and share this Maple-Laced Pork Wellington Tourtière recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", NA, "4", "1/2", "1/2", "1/2", "1/2", "2", "2", "1", "2", NA, "2", "2", "1/2", "6", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["onions", "garlic cloves", "olive oil", "ground pork", "potatoes", "ground nutmeg", "ground cinnamon", "chicken broth", "maple syrup", "butter", "egg", "milk", "all-purpose flour", "frozen puff pastry", "butter", "shallots", "all-purpose flour", "red wine", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 975.3 [FatContent] 59.1 [SaturatedFatContent] 20.8 [CholesterolContent] 132.1 [SodiumContent] 431.7 [CarbohydrateContent] 71.7 [FiberContent] 3.6 [SugarContent] 13.7 [ProteinContent] 30.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a large pan, fry the onions and garlic in the olive oil.", "Add the pork and veal, then fry for 15 minutes while breaking up the ground meats. Season with salt and pepper.", "Add the potatoes, spices, chicken broth and the maple syrup, then continue cooking for 15 minutes. Remove from the heat and leave to cool. Set the tourtière filling aside.", "Season the pork fillets with salt and pepper. In a large skillet, fry the fillets in butter over medium heat for 3 to 5 minutes each side, to desired doneness. Remove from the pan and leave to cool. Set aside.", "In a bowl, beat the egg with the milk. Set aside.", "Preheat the oven to 425 °F.", "On a floured work surface, roll out the puff pastry to make two 50×25-cm (20×10-in] rectangles (1 base and 1 crust]. Place one of the pastry rectangles on a baking sheet lined with parchment paper.", "Spread the tourtière filling on the pastry base, leaving a 2.5-cm (1-in] space from the edge. Then place the pork fillets end-to-end on top, and cover with the second pastry rectangle.", "Brush the egg and milk mixture around the edges and seal the pastry.", "Cut a few slits on the top of the tourtière, brush with the remaining egg and milk mixture, and then sprinkle with the maple sugar.", "Bake for 20 minutes, then reduce the heat to 180 °C (350 °F] and continue baking for a further 10 minutes.", "Remove from the oven and set aside while you prepare the red wine and maple vinegar sauce.", "In a small pan, melt the butter and fry the shallots for 5 minutes. Add the flour, then add the remaining ingredients. Season with salt and pepper.", "Reduce to a smooth consistency, then strain. Pour the sauce over slices of the maple-laced pork Wellington tourtière." ]
[Name] Honey Garlic Glazed Pork Loin Roast [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-07-27T14:54:00Z [Description] Make and share this Honey Garlic Glazed Pork Loin Roast recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1/2", "4", "1/4", "3", "1", "1"] [RecipeIngredientParts] ["olive oil", "paprika", "garlic powder", "onion powder", "dried thyme", "dried rosemary", "salt", "pepper", "garlic cloves", "honey", "soy sauce", "olive oil", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.5 [FatContent] 20.0 [SaturatedFatContent] 6.5 [CholesterolContent] 137.9 [SodiumContent] 861.2 [CarbohydrateContent] 10.5 [FiberContent] 0.4 [SugarContent] 9.0 [ProteinContent] 50.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. Take the spice mix and rub it all over the pork loin. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables. Brush remaining honey mixture over the pork loin. Add 1 cup chicken broth in bottom of pan. Roast for 25 minutes. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145°F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking. Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies. Used potatoes, carrots, and onions.
[Name] Gâteau Au Sucre à La Crème (Cream Fudge Cake [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-07-27T14:55:00Z [Description] Make and share this Gâteau Au Sucre à La Crème (Cream Fudge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1/2", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "flour", "baking powder", "milk", "vanilla", "brown sugar", "butter", "milk", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.6 [FatContent] 25.1 [SaturatedFatContent] 15.6 [CholesterolContent] 96.3 [SodiumContent] 311.3 [CarbohydrateContent] 109.5 [FiberContent] 0.6 [SugarContent] 90.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. For cake, mix first 7 ingredients. Pour mixture into 8-inch greased pan. 2. Cook in oven for 20 minutes at 350 degrees until inserted toothpick comes out dry. 3. Meanwhile, mix next three ingredients (brown sugar, butter, and milk] in a pot, and bring to boil slowly until brown sugar is melted (2 to 3 minutes]. 4. Remove from heat and let cool completely. Then, add powdered sugar, and spread on cooled cake.
[Name] Crusty White Bread in Dutch Oven [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2020-07-27T14:55:00Z [Description] Make and share this Crusty White Bread in Dutch Oven recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["white flour", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 684.1 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1172.1 [CarbohydrateContent] 143.3 [FiberContent] 5.2 [SugarContent] 0.5 [ProteinContent] 19.6 [RecipeServings] 2.0 [RecipeYield] 1 loaf [RecipeInstructions] Wisk dry ingredients. Add hot water (from tap]. Mix until consistency is sticky (add water if needed]. Wrap bowl with plastic wrap. Let rest for 3 hours in oven (proof]. Scrape out bread from bowl onto floured board. Sprinkle flour on dough. Flip dough a few times with scraper and form into ball. Put dough on parchment paper in bowl. Cover with tea towel. Preheat dutch oven at 450 degrees. Put bread and parchment paper in Dutch oven. Bake with lid on for 30 minutes, then for 5 minutes with lid off. Let cool.
[Name] Tex-Mex Style Chicken Enchiladas [AuthorId] 1803243415 [AuthorName] Rogers Roaster [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-07-28T12:07:00Z [Description] Make and share this Tex-Mex Style Chicken Enchiladas 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/1803243415/8Wf4G2TRUSVGAkkr3jPz_tex-mex%20chicken%20enchiladas.png" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "4", "1", "3", "15", "1", "1", "1/2", "1", "1", "8", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "green chilies", "garlic cloves", "black beans", "cumin", "chili powder", "water", "flour tortillas", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 9.3 [SaturatedFatContent] 3.5 [CholesterolContent] 81.7 [SodiumContent] 1217.6 [CarbohydrateContent] 37.6 [FiberContent] 7.0 [SugarContent] 8.3 [ProteinContent] 35.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic. Bake for 30 - 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees. Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!]. Add the beans, cumin ,chilli powder, smoked paprika, and combine. Pour in the water and stir, then remove and set aside. Divide the filling between the tortillas, roll up the tortillas. Pour a small layer of enchilada sauce on the bottom of the dish. Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas. Sprinkle with cheese and cover pan with aluminum foil. Bake for 35 - 45 minutes or until sauce is bubbly and cheese is melted.
[Name] Skillet Apple-Pear Pie [AuthorId] 1803243415 [AuthorName] Rogers Roaster [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-07-28T12:09:00Z [Description] Make and share this Skillet Apple-Pear Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803243415/xICbAmsSTWxdbziGVyCn_skillet%20apple-pear%20pie.png" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "3/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["apples", "pears", "nutmeg", "allspice", "ground ginger", "cinnamon", "sugar", "butter", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.8 [FatContent] 19.2 [SaturatedFatContent] 9.2 [CholesterolContent] 30.5 [SodiumContent] 230.1 [CarbohydrateContent] 53.8 [FiberContent] 3.1 [SugarContent] 39.4 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 350 degrees. Place apples and pears in a bowl, mix with nutmeg, allspice, ginger, cinnamon, and sugar. Add butter to cast iron skillet and cook over medium heat, add the brown sugar and stir constantly until sugar dissolves. Remove from heat and allow to cool 15 minutes. Place one pie crust on butter and sugar, then pour in apple-pear mixture. Top with other pie shell and pinch both halves to seal. Spread egg white over top shell, then sprinkle 2 tablespoons of sugar, then cut slits in pie crust to allow venting of steam. Bake for 60 minutes, then place aluminum foil over pie to prevent over browning of the crust and bake for an additional 10 minutes. Cool pie entirely. Normally 15 - 20 minutes, then serve and enjoy!
[Name] Pampered Chef Rice Cooker [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2020-07-28T12:10:00Z [Description] Make and share this Pampered Chef Rice Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 38.7 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 1 cup of rice and 2 cups of water in pampered chef rice cooker. Microwave on high for 5 minutes. Then choose 50% power (for me that's power level 5 on my microwave buttons] and microwave for 15 minutes.
[Name] Summertime Citrus Lemonade [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-07-28T12:11:00Z [Description] Make and share this Summertime Citrus Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "5", "5", "3", "1 1/2"] [RecipeIngredientParts] ["lemons", "limes", "oranges", "water", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 27.4 [FiberContent] 2.1 [SugarContent] 23.4 [ProteinContent] 0.7 [RecipeServings] 16.0 [RecipeYield] 1 gallon [RecipeInstructions] ["For a smooth drink, make a simple syrup by mixing 2 cups water with 1 1/2 cups granulated sugar in a saucepan. Bring to a boil and stir until sugar is dissolved. Cool before mixing with the juices by adding more of the water planned for the container.", "Squeeze the juices from 4 each of the lemons, limes and oranges; pour into a gallon container.", "Thinly slice the remaining fruit and set aside for garnish.", "Add water and simple syrup to the juices; mix well. Store in the refrigerator. Serve over ice with fruit slices." ]
[Name] McCall's Grenoble Tart (Walnut Tart) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2020-07-28T12:11:00Z [Description] This was published in the late 70's in McCall's Cooking School section of the monthly magazine. It is wonderful! The magazine had instructions with pictures so it was easy to follow. I have the torn out page but it needs to be written down for better keeping. It makes one 9-inch tart or 16 tartlets. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "1/4", "1", "1", "2", "2/3", "1/4", "1/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "unsifted all-purpose flour", "walnuts", "light brown sugar", "butter", "dark corn syrup", "heavy cream", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.3 [FatContent] 25.8 [SaturatedFatContent] 9.3 [CholesterolContent] 51.1 [SodiumContent] 97.8 [CarbohydrateContent] 33.5 [FiberContent] 1.6 [SugarContent] 19.4 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Make the tart shell: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly].", "With hands, form dough into a ball. Press evenly into the bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack.", "Make Filling: Spread nuts on cookie sheet in single layer. Bake in 375* F oven for 5 minutes, set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts.", "Bake in center of 375* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.", "TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch] tart pans. Bake on cookie sheet(s] at 375* for 8 to 10 minutes; cool. Divide 1 cup finely chopped nuts into shells placed on cookie sheets. Pour filling into shells, dividing evenly. Bake 8 minutes, or just until filling is bubbly. Remove tarts from cookie sheets; cool on wire rack. To serve: With tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving plate. Serve with chilled whipped cream. Makes 16 servings." ]
[Name] Cucumber Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-07-28T16:04:00Z [Description] Fresh, light and tasty, this salad is perfect to serve on hot summer days! It pairs very well with many proteins and great for picnics. VIDEO https://www.youtube.com/watch?v=8X7GgwfeyyQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ROShXfJQGyM6TL2HnhBg_Cucumber-Salad-5_Fotor-1024x768.jpg" [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1/4", "1 1/2", "1", "1/2", "1/4", "1/4", "4", "1/2"] [RecipeIngredientParts] ["light sour cream", "Miracle Whip", "dill", "white vinegar", "powdered sugar", "sea salt", "black pepper", "English cucumbers", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.8 [FatContent] 4.6 [SaturatedFatContent] 1.5 [CholesterolContent] 9.2 [SodiumContent] 290.1 [CarbohydrateContent] 9.4 [FiberContent] 0.9 [SugarContent] 4.5 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, add sour cream, Miracle Whip®, dill, vinegar, sugar, salt and pepper; stir until well combined and set aside. Using a mandolin, slice cucumber thinly and set aside. Slice onions (Lyonnaise cut] thinly and halve the slices. In a large bowl, combine cucumbers and onion slices. Pour half of the dressing over and stir well until veggies are well coated. Slowly add more dressing until desired consistency. Cover and transfer to the refrigerator for at least 1 hour before serving.
[Name] Carole's Famous Lasagna [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2020-07-31T22:19:00Z [Description] Carole was a nurse I worked with 38 years ago. This dish was her claim to fame. She brought it to all our unit pot lucks. Putting it here for safe keeping. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "4", "1/2", "1/3", "8", "1", "1", "2", "1 1/2", "1", "24", "1", "1/4", "1/4", "2", "9", "2", "1/4"] [RecipeIngredientParts] ["cottage cheese", "cream cheese", "sour cream", "fresh parsley", "onion", "green pepper", "butter", "ground beef", "onion", "tomato sauce", "sugar", "salt", "pepper", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.8 [FatContent] 32.3 [SaturatedFatContent] 16.0 [CholesterolContent] 117.9 [SodiumContent] 984.6 [CarbohydrateContent] 31.1 [FiberContent] 3.0 [SugarContent] 9.4 [ProteinContent] 33.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together the cottage cheese, cream cheese, sour cream and parsley in a mixing bowl. Saute the mushrooms, small chopped onion and green pepper in butter until soft. Drain and mix into the cheese mixture. Stir till well blended. In large skillet, brown ground beef and small chopped onion. Drain off excess fat/liquid. Add tomato sauce, sugar, salt and pepper, and Italian seasoning. Let simmer 15 minutes. Cook lasagna noodles according to package directions, drain and rinse to cool. In a 13 x 9 inch pan, place 1 layer of noodles (3 fit in the bottom of the pan well]. Cover with half of the tomato-meat mixture. Cover with 3 more noodles. Cover the noodles with all the cheese mixture. Cover with the last 3 noodles. Cover with the last half of the tomato-meat mixture. Top with the mozzarella cheese then sprinkle on the Parmesan cheese. Bake at 350* F for 30-40 minutes (or just until the top cheese bubbles].
[Name] Mince Easter Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-07-31T22:21:00Z [Description] Another recipe cut from a newspaper years ago. Time to put it in a safer place. "Mince Easter Bread is ideal for serving on a brunch buffet, or gaily wrapped and nestled in an Easter basket for giving. The bread is quickly prepared with ready-to-use mince meat. It adds moistness and flavor. Not too sweet, the bread takes well to a simple, smooth white glaze. A coconut nest of colorful jelly bean eggs decorates the top." [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2 1/2", "1/2", "2", "3", "1", "1 1/3", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "salt", "eggs", "butter", "vanilla extract", "walnuts", "powdered sugar", "milk", "coconut", "jelly beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.6 [FatContent] 6.0 [SaturatedFatContent] 3.2 [CholesterolContent] 58.2 [SodiumContent] 316.6 [CarbohydrateContent] 58.5 [FiberContent] 0.7 [SugarContent] 39.8 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, sift flour, sugar, baking powder and salt. In a medium bowl, combine eggs, butter and vanilla. Stir mince meat and nuts into egg mixture. Then pour into dry ingredients. Stir only enough to moisten flour. Spoon batter into a greased 9 x 5 inch baking pan. Bake at 350* F for 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. In a small bowl, combine powdered sugar and milk. If necessary, add additional milk to obtain spreading consistency. Pour glaze over top of loaf. If desired, decorate top of loaf with little nests of tinted coconut. Fill with jelly beans. (To tint coconut, put the desired amount of coconut in a small jar, add a drop of green food coloring, cover with a lid and shake-shake-shake to disperse the green color.].
[Name] Apple Brown Betty With Lemon Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-07-31T22:21:00Z [Description] Another recipe cut from a magazine years ago. "Raisin bread is the secret in this tasty version of an old favorite. It's grand with the Lemon Sauce, but not too shabby topped with cream or milk." [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/4", "6", "2", "1/2", "1 1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["light brown sugar", "cinnamon", "butter", "apples", "lemon juice", "granulated sugar", "cornstarch", "hot water", "butter", "lemon peel", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.0 [FatContent] 9.7 [SaturatedFatContent] 5.7 [CholesterolContent] 22.9 [SodiumContent] 143.1 [CarbohydrateContent] 51.2 [FiberContent] 3.2 [SugarContent] 36.9 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350* F. Generously butter a 2-quart baking dish; set aside. Place half the bread into blender container. Cover and blend until bread is fine crumbs. Place in a bowl. Repeat with remaining bread. Stir sugar, cinnamon and melted butter into crumbs. Toss chopped apples with lemon juice to coat. Place half the apples in the bottom of the prepared dish. Top with half the bread mixture. Spoon on the remaining apples. Cover dish with foil and bake 40 minutes. Remove foil, add remaining bread crumbs and continue baking 20 more minutes or until the apples are completely tender. (Makes 8 servings, about 250 calories each.]. Hot Lemon Sauce: In small saucepan combine sugar and cornstarch. Gradually stir water into sugar. Cook, stirring, over low heat until thickened and clear. Add butter, lemon peel and juice. Stir until butter melts. Remove from heat. Serve warm with Apple Brown Betty. (To reheat sauce, warm over low heat.] Makes 1 1/2 cups; 30 calories per tablespoon.
[Name] Apple Cake With Orange Glaze [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2020-07-31T22:21:00Z [Description] A bit of citrus added to an old standard. Another recipe cut out of a magazine 30 years ago that needs a safe home. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "3", "1", "1", "3", "1", "1", "1 1/2", "1", "2 -3", "1"] [RecipeIngredientParts] ["sugar", "eggs", "unsifted all-purpose flour", "baking soda", "cooking apples", "walnuts", "confectioners' sugar", "butter", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.8 [FatContent] 27.4 [SaturatedFatContent] 4.1 [CholesterolContent] 37.7 [SodiumContent] 103.6 [CarbohydrateContent] 56.0 [FiberContent] 1.7 [SugarContent] 35.5 [ProteinContent] 4.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350* F. Grease and flour a 12-cup Bundt or 10-inch tube pan; set aside. In large mixer bowl with electric mixer at medium speed, beat oil and sugar for 1 minute. Add eggs and beat another minute. In medium bowl combine flour, baking soda and salt. Add to oil mixture and continue beating until well combined. Add remaining ingredients and stir with a large spoon to blend. (Mixture will be very thick.]. Spoon batter evenly into pan and smooth top. Bake 1 hour 15 minutes or until a toothpick inserted in cake comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove cake from pan and cool completely on rack before glazing. Glaze: In a small bowl combine all glaze ingredients (confectioners' sugar to corn syrup]. Drizzle over cooled cake.
[Name] Coconut Creeper Mocktail [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-31T22:22:00Z [Description] A recipe from the Sunkist Citrus Growers in California. Years ago they promoted their fruits by offering free recipe brochures. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["coconut cream", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.6 [FatContent] 13.7 [SaturatedFatContent] 10.0 [CholesterolContent] 31.7 [SodiumContent] 24.7 [CarbohydrateContent] 26.0 [FiberContent] 0.2 [SugarContent] 22.6 [ProteinContent] 1.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients (except garnish] in blender and mix until smooth. Pour into 9-ounce glass. Add skewered pineapple wedge and cherry; serve.
[Name] Sunset Glow Mocktail [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-07-31T22:22:00Z [Description] Make and share this Sunset Glow Mocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "1/2", "1"] [RecipeIngredientParts] "fresh strawberries" [AggregatedRating] nan [ReviewCount] nan [Calories] 94.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 22.1 [FiberContent] 2.6 [SugarContent] 16.3 [ProteinContent] 1.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in blender and mix until smooth. Pour into a 16-ounce stemmed glass. Garnish with a skewered orange twist and a strawberry. Simple Syrup: In a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, stirring until sugar dissolves. Boil gently for 5 minutes. Will keep in the refrigerator for about 6 months. Makes about 2 cups.

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