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[Name] Sea Breeze Mocktail [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-31T22:22:00Z [Description] Make and share this Sea Breeze Mocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "3 -4", NA, NA] [RecipeIngredientParts] ["salt", "grapefruit juice", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 8.5 [FiberContent] 0.1 [SugarContent] 8.4 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Moisten rim of glass with grapefruit juice and press into salt to coat rim. Add ice, grapefruit juice and slash of club soda. Garnish with grapefruit wedge and mint; serve.
[Name] Venetian Pork Ribs [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-07-31T22:23:00Z [Description] Featured on the TV program "Gourmet's Adventures With Ruth". This recipe has very rich flavor for having so few ingredients. Makes a terrific appetizer. I've used small chicken drumsticks and it turns out delicious, too, with a shorter cooking time. No salt is called for, and it is not needed. Once the stock reduces, it tastes salty enough.. Do not try to use dried herbs, the result will not be the same. Serve with soft polenta and bitter greens. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "2"] [RecipeIngredientParts] ["rosemary", "sage", "garlic cloves", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.8 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 7.2 [SodiumContent] 350.2 [CarbohydrateContent] 13.8 [FiberContent] 0.6 [SugarContent] 5.0 [ProteinContent] 6.5 [RecipeServings] 2.0 [RecipeYield] 1 rack [RecipeInstructions] Have a rack of spare ribs split crosswise by the butcher, if possible, to make pieces with short bones. Cut bones apart. Measure 1 Tablespoon each of minced fresh rosemary and fresh sage, set aside. Don't use dried! Brown ribs in a large heavy skillet with a lid, in olive oil, over medium heat. When rib pieces are medium-brown on all sides, add minced herbs and fry them briefly in the oil in the pan. Add garlic cloves, crushed and peeled, and cook 1 minute. Add 1 cup white wine and 1 to 2 cups stock to skillet. Cover and simmer 1 hour. Remove lid and reduce to sauce consistency.
[Name] Delicious Orange Kiss Me Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-07-31T22:23:00Z [Description] A citrus flavored cake from years ago. I grew up in the San Joaquin Valley and citrus trees were plentiful. It seems there were always recipes in our area newspaper featuring the fruits. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1", "1/2", "6", "1/2", "2", "1", "1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["granulated sugar", "baking soda", "salt", "butter", "milk", "eggs", "raisins", "walnuts", "granulated sugar", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.5 [FatContent] 10.4 [SaturatedFatContent] 4.4 [CholesterolContent] 39.6 [SodiumContent] 289.2 [CarbohydrateContent] 39.0 [FiberContent] 1.3 [SugarContent] 24.1 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Grease and flour 7 x 11-inch pan. Set oven to 350* F. Sift together flour, sugar, soda and salt. Add softened butter, milk and 1/2 cup orange juice concentrate. (Reserve rest of orange juice for cake glaze.]. Beat with electric mixer until well mixed, approximately 2 minutes. Add unbeaten eggs, beat 2 minutes. Fold in raisins and chopped walnuts with a spatula or large spoon. Turn into well-greased and lightly floured 7 x 11\" pan. Bake for 30 to 35 minutes or until cake test done. (Bake for 25 to 30 minutes if using round layer pans.]. Orange-Nut Topping: Drizzle rest of orange juice concentrate over cake while still warm. Combine sugar, cinnamon and walnuts; sprinkle over cake.
[Name] Vietnamese Iced Coffee [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-07-31T22:28:00Z [Description] Tasty, smooth, creamy, rich & refreshing, this cold coffee is just fabulous to have on a hot summer day or anytime you want a cold beverage! VIDEO https://www.youtube.com/watch?v=3CF6Hx-g9Us [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/WgfgiS2OTo6718mkR321_Vietnamese-Coffee-1_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "8", "7"] [RecipeIngredientParts] ["sweetened condensed milk", "coffee", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.9 [FatContent] 3.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.0 [SodiumContent] 60.5 [CarbohydrateContent] 20.8 [FiberContent] 0.0 [SugarContent] 20.8 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.", "When it’s done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend." ]
[Name] QUICK GARLIC PARMESAN PASTA [AuthorId] 2001134983 [AuthorName] CGreen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-07-31T22:28:00Z [Description] Make and share this QUICK GARLIC PARMESAN PASTA 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/54/07/59/ft8HkcmGTvKzY8ig23mw_20200729_174309.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "4", "1/2", "3", "12", "8", "1/2", "1 1/2", "12", "1/2", "1/2", "3"] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "Italian sausage", "shrimp", "chicken broth", "broccoli florets", "diced tomatoes", "milk", "fettuccine", "parmesan cheese", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.6 [FatContent] 24.3 [SaturatedFatContent] 11.1 [CholesterolContent] 100.6 [SodiumContent] 1020.5 [CarbohydrateContent] 51.6 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown Italian sausage, chicken or shrimp and set aside. Melt butter in a large skillet over medium high heat. Add garlic, mushrooms and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, diced tomatoes and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15 minutes add in broccoli and simmer 5 minutes more. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Add in cooked Italian sausage, chicken or shrimp and mix in well. Serve immediately, garnished with parsley, if desired.
[Name] Inauthentic Chicken Pozole [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-07-31T22:29:00Z [Description] I like chicken pozole and dark chicken meat with bones. I can't find a recipe with that so this is my version. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "2", "2", "4", "2 -3", "1/4", "1", "1", NA, "1", "29"] [RecipeIngredientParts] ["onion", "cumin", "thyme", "bay leaf", "garlic cloves", "cabbage", "radishes", "cilantro", "onion", "lime", "oregano", "hominy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.8 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 442.9 [CarbohydrateContent] 37.5 [FiberContent] 7.4 [SugarContent] 6.9 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put chicken, water, large onion chunks, cumin, thyme and bay leaf in large pot and bring to boil. Reduce heat to simmer for 45 minutes. Remove chicken, discard skin, bones, joints, tendons, etc. Shred meat. Strain broth and discard onion, thyme and bay leaf.", "Return chicken, broth, garlic and hominy back into pot, season with salt & pepper and bring to simmer for 15 minutes. Bring to rolling boil before serving.", "Serve very hot soup garnished with cabbage, radishes, cilantro, chopped onion, jalapeno, lime and oregano." ]
[Name] Chocolate-y Fudgesicles [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-07-31T22:32:00Z [Description] Cool, refreshing and so chocolaty, this homemade recipe is absolutely delicious! This cold treat HAS to be on your "must have" list this summer. VIDEO https://www.youtube.com/watch?v=M_feLSOCvjU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/IjiSMhtFTguhDOkSh6or_Fudgesicle-9_Fotor-1024x768.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Summer", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", "3", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "1% low-fat milk", "cocoa powder", "cornstarch", "pure vanilla extract", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.1 [FatContent] 14.0 [SaturatedFatContent] 8.7 [CholesterolContent] 40.8 [SodiumContent] 379.7 [CarbohydrateContent] 74.2 [FiberContent] 2.5 [SugarContent] 68.0 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a saucepan over medium heat, add sweetened condensed milk, 1 cup 1% milk and cocoa powder. Whisk until cocoa powder is blended. During the process just before the mixture starts to simmer, add cornstarch mixed with the remaining ½ cup 1% milk; whisk until mixture thickens, about 5 minutes. Remove from the heat and transfer to a measuring cup. Add mini chocolate chips, vanilla extract and fleur de sel; whisk until well combined. Carefully fill up the molds, insert sticks and transfer to the freezer for at least 24 hours. The day after, dip molds in a bowl filled with very hot water until the fudgesicles release. Yield 3 cups.
[Name] Eggy Breakfast Pizza [AuthorId] 2002790281 [AuthorName] maddieguy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-07-31T22:43:00Z [Description] Just a really good pizza that you can eat any time of day! I adapted the method of cooking the pizza in the cast iron skillet from this recipe (https://www.bonappetit.com/recipe/cast-iron-pizza-with-fennel-and-sausage), which is also very good! I used this recipe for the Hollandaise sauce, which was easy and tasted great (https://www.thekitchn.com/how-to-make-hollandaise-sauce-in-a-blender-228223).  [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12 -16", "8", "3/4", "3 -4", "1 -2", "1 -2", "2 1/2", NA, "1"] [RecipeIngredientParts] ["bacon", "yellow onion", "eggs", "olive oil", "mozzarella cheese", "cheese", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.5 [FatContent] 51.9 [SaturatedFatContent] 18.5 [CholesterolContent] 266.9 [SodiumContent] 942.9 [CarbohydrateContent] 6.3 [FiberContent] 1.1 [SugarContent] 2.8 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Preheat oven to 375 degrees. Sauté diced bacon in cast-iron skillet over medium heat and move around occasionally to ensure even cooking. Meanwhile, shape pizza dough into circle about the size or a bit larger than your cast-iron skillet. When the bacon is about halfway done cooking, add the diced onion and mix, continuing to sauté. When the bacon and onion is done cooking, spoon into a bowl, leaving a generous amount of grease in the skillet. Take the skillet off heat and let cool for a couple minutes. While the skillet is still hot but has cooled a bit, carefully place pizza dough into skillet. Brush surface of crust with olive oil and sprinkle with a pinch of salt and pepper. Sprinkle cheese on top. Sprinkle bacon and onion mixture on top leaving 3 or 4 “holes” (depending on how many eggs you want] to place the eggs on top of the pizza. Carefully tip eggs into the holes on top of the pizza. Sprinkle on some more salt and pepper. Bake in the oven for 20-25 minutes depending on how done you like your eggs and the crust. Once the pizza is finished, take out of the oven and let cool for 5 minutes. Place pizza on serving plate or cutting board and cut into however many pieces you want and top with a heavy handful of arugula and drizzle on a good amount of hollandaise sauce.
[Name] Dark Beer Steak Stew [AuthorId] 439621 [AuthorName] Metric Jester [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2020-07-31T22:43:00Z [Description] Make and share this Dark Beer Steak Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Stew"] [RecipeIngredientQuantities] ["5", "1 -2", "1", NA, "1", "2", "2", "1", "1 1/2", "4 -6", "3", "1/8"] [RecipeIngredientParts] ["bacon", "ghee", "cornstarch", "cooking onions", "parsnips", "dark beer", "thyme", "bay leaves", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 14.9 [SaturatedFatContent] 6.3 [CholesterolContent] 66.7 [SodiumContent] 323.1 [CarbohydrateContent] 7.8 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] ["You will need a pot that goes on the stove and in the oven, and a baking tray that drains (I like to use a cooling rack on a rimmed cookie sheet, but that roasting pan your oven came with could work too].", "pre heat oven to 350F.", "Lay bacon on a draining oven tray, and bake at 350F for 20 minutes.", "Cut your sirloin steak into 2 cm cubes, cut your onions to match size, and parsnips to be sliced wider than your knife. Cut the lemon in half width-ways, then lay the flat side on the board with the little point up and cut in quarters.", "cover cubes in salt and pepper and let them sit while your pot warms up.", "heat pot on medium high heat, and warm up your ghee or oil (whatever you chose].", "brown steak cubes in the hot fat on all sides a slight crust might form.", "add corn starch to pot with cubes, a crust will definitely form.", "add onions and parsnips let soften until they smell sweet,.", "deglaze with beer.", "add beef stock.", "stir in the twigs of thyme, the bay leaves and the chunk of lemon.", "this is when your bacon should be done, cut it into wide chunks about the same size as the beef and onions and add it to the pot. Don't turn off that oven, we'll need it soon.", "bring to a simmer (you can use high heat if you want to, but a thick bottomed pot shouldn't need it].", "Now that your stew is simmering put the whole pot in the oven and set it for 325F and bake for 3 or 4 hours.", "Stir every hour, and watch as your stew thickens and becomes something magical.", "Serving suggestions: I was going to make this into meat pies, so of course topping it with some puff pastry on a pie plate would be wonderful. If you are gluten free how about topped with mashed potatoes and baked off to make a cottage pie. My wife likes this on a bed of super crispy french fries and some room temperature cheese curds to make this the most English of all Poutines. A bed of rice and a side of peas works well with this too, but my favourite way is with roasted potatoes and sauteed mushrooms." ]
[Name] Sevtap's Turkish Chicken [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2020-07-31T22:43:00Z [Description] My favourite Turkish recipe from Sevtap Yuce's cookbook "Turkish Flavours - Recipes from a seaside cafe". Serve the chicken with rice pilaf. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/64/Cr1M30NHRhS5lv1oqyZO_IMG_4735 (1).jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Turkish", "Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "3", "100", "100", "1"] [RecipeIngredientParts] ["chicken thigh", "olive oil", "onion", "ground allspice", "cinnamon sticks", "tomatoes", "green chilies", "pine nuts", "currants", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 903.6 [FatContent] 62.8 [SaturatedFatContent] 12.9 [CholesterolContent] 210.0 [SodiumContent] 210.2 [CarbohydrateContent] 39.3 [FiberContent] 7.1 [SugarContent] 27.6 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat the olive oil in a large pan and fry the onions over medium/low heat until soft and golden, but not brown (approx. 10 minutes].", "While the onions are cooking, cut the chicken thighs into bite size chunks and dice the tomatoes.", "Add the chicken, allspice and cinnamon sicks and stir to coat the chicken.", "Add the tomatoes, chillies, pine nuts, currants and parsley. Season with freshly cracked black pepper and a little sea salt.", "Cover and cook over low heat for 40 minutes or until chicken is tender. Serve over pilaf rice (and with accompaniments such as cucumber, red onion, coriander leaves and mint leaves]." ]
[Name] Savory Beef & Veggie Stew [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT2H30M [PrepTime] PT1H [TotalTime] PT3H30M [DatePublished] 2020-08-03T13:23:00Z [Description] Make and share this Savory Beef & Veggie Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "1/2", "1/2", "1 1/2", "4", "3", "1", "1", "2", "4", "1", "10", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "cayenne pepper", "garlic cloves", "onion", "tomato paste", "beef broth", "marsala wine", "carrot", "celery", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.2 [FatContent] 14.7 [SaturatedFatContent] 3.5 [CholesterolContent] 72.6 [SodiumContent] 705.3 [CarbohydrateContent] 20.3 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] 1. If you are using potatoes, use 2 medium potatoes, peel and dice. Can also serve over noodles or rice. 2. I use London broil when it is on sale and then cut into bite size pieces. 3. Place flour, salt and cayenne pepper in a gallon storage bag. Place pieces of meat in the bag and shake to coat. 4. Heat 1 1/2 tablespoon of oil in large heavy pot over high heat until very hot but not smoking. Add 1/2 the meat cooking 2 to 3 minutes per side or until browned. Remove from pan to a plate. Add 1 1/2 tablespoon of oil and brown the remaining meat and the remaining flour and seasonings. Remove the meat when browned. 5. Reduce heat to medium high. Add remaining oil to pan. Add onion and garlic. Saute 2 minutes stirring to loosed brown bits. 6. Add meat back to the pan and stir. Add tomato paste and stir to cover. 7. Add broth, vinegar and wine. 8. Cover. Increase heat to high and bring to a boil. Reduce heat to low and simmer 1 3/4 hours or until the meat is fork tender. 9. Add carrots and celery. If using potatoes, add them. Cover and increase heat to high and bring to a boil. reduce heat to low and simmer 40 minutes or until vegetables are tender. 10. Stir in peas and heat through.
[Name] Juicy Pork Burger [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2020-08-03T13:24:00Z [Description] Make and share this Juicy Pork Burger 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/54/07/66/f3uaRE79Qkq71qzWDKS4_Served 1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/50z0wrLCSNK5fK5p6eul_Processor 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/3wmijZVQBiCSMhjHMpAs_Ingredients s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/ocLVA8SARly3Dt0TZmss_Animation.gif", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/ueZrXmXlTkWhaNb8387l_Bleeding.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/8lL2tnsOQwaOriHjbRrU_Finish s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/w5g5lomVQwiDhqACAsbk_Press 4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/OPFTMQxBRJeyOemY0QCT_Burger 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/pdJKSeIVR4i5IRHGbtwZ_Mixture 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/BpH8rUpuQoyVjjiNx2ET_Mixture s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/66/FpixjDKShqzqAJm5wCuO_Press 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/LTCn8inTaKtkKWLSqdNg_Burger%202%20s.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["250", "1", "1", "2", "2", "1", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["pork", "egg", "onion", "garlic cloves", "red chilies", "dried sage", "salt", "black pepper", "lettuce", "tomatoes", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.1 [FatContent] 9.8 [SaturatedFatContent] 3.2 [CholesterolContent] 132.0 [SodiumContent] 140.1 [CarbohydrateContent] 9.8 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 26.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients except the garnish in a bowl or in a food processor. Refrigerate for at least 30 minutes. Split the mixture into three and form patties. Grill, fry or barbecue. Slice three burger buns and toast the cut sides lightly. Place each patty on a few lettuce leaves. Add sliced tomato, ketchup and/or a fried egg.
[Name] Air Fryer Lamb Loin Chops [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT16M [PrepTime] PT30M [TotalTime] PT46M [DatePublished] 2020-08-03T13:24:00Z [Description] Lamb loin chops are one of my favorite meals. I recently scored a great bargain at the market, and decided to see if I could make them in my air fryer. I got some ideas from recipes for baked chops, and then made use of what was looking good in my herb garden. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/67/NCYSnnZJS9yvJ3DgHULA_IMG_20200731_141249710.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["lamb loin chop", "olive oil", "mixed fresh herbs", "coarse salt", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.8 [FatContent] 29.8 [SaturatedFatContent] 11.8 [CholesterolContent] 70.3 [SodiumContent] 1216.5 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 15.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Combine all ingredients in a bowl or plastic bag. If you are making more than one, don't increase the oil and salt proportionately. For three chops, for example, I use 1 tsp salt and 1/2 tbl oil. For herbs, I use a combination of what looks good, for example, rosemary, lemon thyme, English thyme, parsley, oregano, marjoram, chives - whatever looks good.", "Let stand for 30 minutes at room temperature. You can also refrigerate overnight. Remove and let excess drip off.", "Preheat air fryer to 360 deg F. Place chop in basket and cook 8 minutes. Turn over and cook another 8 minutes or whatever time you need to get to your desired doneness. This amount of time yields medium done chops in my AF, internal temperature of 155 deg F. Use a thermometer to check for doneness. Timing will depend on how well done you want your meat, how full your basket is, and the peculiarities of air flow in your fryer." ]
[Name] Amazing Steak Marinade & Tenderizer [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-08-03T13:25:00Z [Description] This is a great way to add flavor to any cut of beef. It's also a tenderizer and contains bromelain and papain, which are two very powerful tenderizers. If you over marinate, you will end up with baby food and a horrible steak experience.
[Name] Pig Candy BBQ Rub [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-03T13:25:00Z [Description] If you love bacon, you need to try making pig-candy. It's one of the highest levels of bacon you can ever achieve. If you aren't familiar with pig-candy, let me explain. Pig-candy is thick slices of hickory smoked bacon that are covered in a sweet, bbq dry rub, then baked on a wire rack for about 30 mins or smoked in a smoker until its done. The resulting product is unbelievably good. You won't want to pass this recipe up. It's the best rub for pig-candy, and it's really easy to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/HkLVtYnuS2D0dDQzCMf3_20200802_135610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/X8MR93deSlOVOjb1Mcs8_20200802_145110.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/3BgE7Z6pSrCBGaDYbq5z_20200802_140246.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/0qBLU53VSXS2ReoKNLcH_10159254752784276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/pS225OjBTlKfFs3TaEf6_10159254752634276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/69/VKaHLpDgRRWjRbEnz74z_10159254752939276.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["kosher salt", "brown sugar", "onion powder", "granulated sugar", "chili powder", "fresh coarse ground black pepper", "mustard powder", "ground cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2339.9 [CarbohydrateContent] 14.9 [FiberContent] 0.6 [SugarContent] 13.2 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] 3 lbs of bacon [RecipeInstructions] Mix all ingredients in a bowl with a wire whisk. Coat each piece of thick sliced bacon with maple syrup. Liberally sprinkle both sides of each piece of bacon with rub. Place each piece on a wire rack with a sheet pan under it to catch all the drippings. Bake or cook in your smoker at 350F for about 35 mins, or until desired doneness. Remove from heat and let cool before eating. Enjoy.
[Name] OYSTERS IMPERIAL MARYLAND [AuthorId] 428885 [AuthorName] Andi Longmeadow Farm [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2020-08-03T13:26:00Z [Description] Make and share this OYSTERS IMPERIAL MARYLAND 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/54/07/70/hVJjPpHrQwyEumv28ysI_117035828_3332644266785622_3946000919345657401_n.jpg" [RecipeCategory] Brunch [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/8 - 1/4", "2", "1", "1", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "diced pimento", "paprika", "mustard", "Worcestershire sauce", "green pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.4 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 75.0 [SodiumContent] 252.6 [CarbohydrateContent] 9.2 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] 2 [RecipeInstructions] ["Preheat oven to 350 degrees. Arrange oysters in half shell on crumbled aluminum foil in baking pan. In a bowl combine mayonnaise, mustard, seasonings, lemon juice, and Worcestershire sauce. Mix well, then remove 1/2 cup of mixture and set aside. Add crab meat, pimento, and green pepper to the remaining sauce. Spoon on top of oysters. Top with the reserved sauce. Bake for 6 minute or until golden on top and cooked through. Garnish with paprika and parsley. Serves 1.", "Preheat oven to 350 degrees. Arrange oysters in half shell on crumbled aluminum foil in baking pan. In a bowl combine mayonnaise, mustard, seasonings, lemon juice, and Worcestershire sauce. Mix well, then remove 1/2 cup of mixture and set aside. Add crab meat, pimento, and green pepper to the remaining sauce. Spoon on top of oysters. Top with the reserved sauce and sprinkle with ham. Bake for 6 minutes or until golden on top and cooked through. Garnish with paprika and parsley. Serves 1." ]
[Name] Chocolate Seduction [AuthorId] 352538 [AuthorName] Marysdottir [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-08-03T13:26:00Z [Description] This flourless chocolate cake was in the November 1983 edition of Bon Appetit magazine. I have been making it for that long.  It was a request from someone who had eaten it at Edwina’s Cuisine French Restaurant in Raleigh, North Carolina. It was originally served in a deep dish pie shell but I prefer a chocolate wafer crust.  It’s lovely as is but you can double the recipe for a much thicker dessert. You can also make a weird but extremely wonderful dessert by making your favourite brownie batter, spreading it in a 9x13 pan and pouring this batter over top.  It creates a mousse or icing layer on top of the brownie.  [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["30", "4", "1", "5", "2 1/2", "1/2", "4", "1", "1 1/2", NA] [RecipeIngredientParts] ["butter", "butter", "white sugar", "half-and-half cream", "eggs", "vanilla extract", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 746.3 [FatContent] 45.9 [SaturatedFatContent] 27.0 [CholesterolContent] 196.1 [SodiumContent] 456.1 [CarbohydrateContent] 85.1 [FiberContent] 3.7 [SugarContent] 69.5 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350 F. Combine crushed chocolate wafers and melted butter. Press into 10” pie dish or springform pan. Melt 1 cup butter with chocolate in double boiler over barely simmering water stirring frequently. Add sugar and cream and stir until sugar dissolves. Remove from over water. Beat eggs and yolk together to blend in a small bowl before slowly adding to chocolate mixture stirring constantly until thick and smooth. Blend in vanilla. Pour into crumb crust. Bake until completely set about 45-55 minutes. Serve warm or cool completely and decorate with whipped cream and chocolate curls.
[Name] Delicious Egg Salad for Sandwiches [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2020-08-03T13:28:00Z [Description] I was in the mood for egg salad, and this is a simple but delicious one. Recipe courtesy of allrecipes.com and wifeyluvs2cook.com. Serving size is estimated. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1", "1/4", NA, NA, "1/4"] [RecipeIngredientParts] ["eggs", "mayonnaise", "prepared yellow mustard", "green onion", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.5 [FatContent] 6.4 [SaturatedFatContent] 2.1 [CholesterolContent] 248.0 [SodiumContent] 104.9 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water 10 to 12 minutes. Remove from water, cool, peel, and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite bread or crackers.
[Name] Mexican Chorizo and Corn Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-08-03T13:28:00Z [Description] This was an easy recipe and tasty. I would add a lot more cilantro and hot peppers next time, but that's my preference. I also left the skin on my potatoes. Recipe courtesy of Taste of Home and Laura Davis/Chincoteague Island, Virginia. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "3", "1/3", "1", "1/2", "1/2", "64", "1 1/2", "3", "1/2", NA, NA] [RecipeIngredientParts] ["chorizo sausage", "onion", "garlic cloves", "all-purpose flour", "ground cumin", "salt", "pepper", "reduced-sodium chicken broth", "potatoes", "frozen corn", "sour cream", "queso fresco", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.3 [FatContent] 17.1 [SaturatedFatContent] 6.7 [CholesterolContent] 36.0 [SodiumContent] 608.8 [CarbohydrateContent] 32.0 [FiberContent] 3.7 [SugarContent] 2.3 [ProteinContent] 16.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4 to 6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan. In drippings, saute onion and red and poblano peppers over medium heat until tender, 8 to 10 minutes. Add garlic, cook and stir 1 minute. Stir in flour and seasonings until blended. Cook and stir 3 minutes. Gradually stir in broth. Add potatoes and corn and bring to a boil. Reduce heat and simmer uncovered, until potatoes are tender, 10 to 15 minutes. Stir in sour ream and chorizo, heat through. If desired, serve with cheese and cilantro.
[Name] Lean Cottage Cheese Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-08-03T13:28:00Z [Description] These were delicious. I'm glad I decided to triple the recipe to have more during the week because they were terrific. I'll post the recipe as written. Recipe courtesy of allrecipes.com and Jennifer. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/3", "2", "3", NA] [RecipeIngredientParts] ["cottage cheese", "all-purpose flour", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.1 [FatContent] 12.7 [SaturatedFatContent] 3.0 [CholesterolContent] 148.4 [SodiumContent] 244.6 [CarbohydrateContent] 10.0 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cottage cheese, flour, oil, and eggs in a large bowl. Heat a large skillet over medium heat and coat with butter or cooking spray (I personally do not use cooking spray]. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
[Name] Low-Carb Maple Sausage Gravy and Biscuits [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-08-04T12:44:00Z [Description] Make and share this Low-Carb Maple Sausage Gravy and Biscuits 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/1136781/sGP7rallTQq7iwEl64IZ_IMG_2066.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/75/EqJUNLXqTmm0zp0iYpS1_IMG_2069.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["16", "1 3/4", "1", "1/4", "1/4", "2", "2", "1 1/2", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["breakfast sausage", "water", "heavy cream", "sugar-free maple syrup", "cream cheese", "xanthan gum", "chicken bouillon", "salt", "pepper", "biscuit mix", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.4 [FatContent] 18.8 [SaturatedFatContent] 6.3 [CholesterolContent] 44.9 [SodiumContent] 853.4 [CarbohydrateContent] 16.6 [FiberContent] 0.6 [SugarContent] 3.2 [ProteinContent] 11.2 [RecipeServings] 10.0 [RecipeYield] 4 cups [RecipeInstructions] Biscuits: Preheat oven to 350°F. Mix the carbquik and water together. Separate into 8 biscuits onto baking sheet. Bake biscuits for 10-12 minutes, until golden brown. Gravy: Cook sausage, drain and set aside. Combine almond milk, water, heavy cream, cream cheese, chicken bouillion, salt and pepper in a medium sauce pan. Cook over medium high heat. Once combined add xanthan gum. I recommend using a handheld immersion blender to mix in the xanthan gum and mix until thickened like gravy. You can also use a whisk. Add more xanthan gum if you want it thicker. Stir in sausage and maple syrup. Serve over biscuits.
[Name] Polynesian Ribs [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-08-04T12:44:00Z [Description] Make and share this Polynesian Ribs 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/2001450769/R5TMn4pIQjuWQkG42qR1_polynesian%20sparerib%20edited.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Polynesian", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "2", "1", "1/2", "3/4", "6"] [RecipeIngredientParts] ["soy sauce", "cider vinegar", "sugar", "garlic cloves", "onion", "ground ginger", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1343.8 [CarbohydrateContent] 23.2 [FiberContent] 0.7 [SugarContent] 20.0 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Watch the video: https://www.momsheart.net/polynesian-spareribs/. Combine all ingredients in a large pitcher. Put spare ribs into a gallon-size ziplock bag. Pour marinade over meat, seal bag and gently message marinade throughout meat. Place bag in the refrigerator overnight. In the morning flip the bag over and continue refrigerating until ready to bake. Remove meat from marinade and place in a greased 9×13 baking pan. Bake uncovered at 350 degrees for 1 ½ hours, turning meat ½ way through. Meanwhile, reduce left over marinade in a saucepan over med-high heat until thickened. Baste meat frequently (every 20-30 minutes] with reduced marinade, throughout baking.
[Name] My Mom's Baked Rice Pudding [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-08-04T12:45:00Z [Description] This is my Mom's recipe. She would make this for anyone who was sick, and often took a dish to my Grandmother when she was in the nursing home. Basic comfort food! I bake this in a 2 quart souffle dish. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2 1/2", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["cooked rice", "raisins", "milk", "eggs", "vanilla extract", "cinnamon", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.4 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 76.2 [SodiumContent] 100.8 [CarbohydrateContent] 40.7 [FiberContent] 0.8 [SugarContent] 15.6 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] 1 souffle dish [RecipeInstructions] Combine cinnamon and sugar, set aside. Preheat oven to 325 degrees F. Heat rice and 1 cup milk in saucepan. Add raisins, remove from heat. This may be done in the microwave. In a bowl, combine the remaining milk, eggs, sugar mixture, salt and vanilla. Add to rice and raisins. Stir well. Pour into buttered baking dish. Set dish into a pan containing 1 inch of hot water. Bake at 325 degrees F. for 50 minutes or until set.
[Name] Flavorful Lemon Iced Tea [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-08-07T20:01:00Z [Description] Flavorful, easy to make and so refreshing, this is a great cold beverage to quench your thirst this summer! VIDEO https://www.youtube.com/watch?v=9oKOPMIghXs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/MzrBoflTvChgvz5Hv0UY_Lemon-Iced-Tea-2_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["5", "3", "4", "2", "1/2"] [RecipeIngredientParts] ["black tea", "boiling water", "granulated sugar", "distilled water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 11.8 [FiberContent] 0.1 [SugarContent] 10.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] In a large measuring cup, place tea bags and pour boiling water over; steep for 6 to 10 minutes. Remove the sachets, squeezing out any liquid and discard them. Pour in a large pitcher and add sugar; stir until dissolved. Add cold distilled water and lemon juice, stir well. Cover and transfer to the fridge for 3 hours or until chilled. Yields 5 ½ cups.
[Name] Delicious Dumplings for Stew [AuthorId] 200339 [AuthorName] Grammabobbie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-08-07T20:01:00Z [Description] Straight from an old cookbook, since I couldn't find what I wanted on this site. Very light fluffy, to top Beef Stew, Soup, or Chicken Soup. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "2/3", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.0 [FatContent] 5.8 [SaturatedFatContent] 1.2 [CholesterolContent] 3.8 [SodiumContent] 328.7 [CarbohydrateContent] 25.5 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 6-8 Dumplings [RecipeInstructions] Measure dry ingredients into medium sized bowl. Add milk and oil, stir lightly until just combined. Drop by tablespoons onto simmering stew. Cook 10 minutes uncovered. Cover and cook 10 more minutes. May add 1 teaspoons dried parsley, and 1/2 teaspoons garlic powder to dry ingredients, gives a little more flavor. I especially like these on a big kettle of beef stew. Enjoy!
[Name] Slow-Cooker Basil Chicken Soup [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2020-08-07T20:01:00Z [Description] The basil is very happy this summer and this soup is so easy to prepare. I preheat my ingredients to have it ready on a shorter time, but you can easily cook it on Low for 6 hours and add your pasta and basil the last 1/2 hour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/80/C4ri8RxxS6g5ksMUIncI_Basil soup.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "10", "2", "1", "1/2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["chicken drumsticks", "onion", "shallot", "garlic clove", "chicken broth", "carrots", "celery", "pasta", "fresh basil", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.9 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 11.8 [SodiumContent] 892.8 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 8.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat up you chopped vegetables and garlic in the microwave for 5 minutes. Add to a preheated 4 quart slow cooker. Add hot chicken both, Vegeta, salt and pepper. Add chicken Drumsticks and cook on High for 31/2 hours. Stir in pasta , stir a few times; add basil last 10 minutes. Spoon on you bowl and enjoy the taste of summer. this freezes very well.
[Name] Sevtap's Rice Pilaf [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2020-08-07T20:02:00Z [Description] From Sevtap Yuce's "Turkish Flavours - Recipes from a Seaside Cafe" cookbook. Best pilaf I've had. Perfect to go with Sevtap's Turkish Chicken. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Turkish", "Southwest Asia (middle East]", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "375", "40", "1"] [RecipeIngredientParts] ["short-grain rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.5 [FatContent] 9.5 [SaturatedFatContent] 5.5 [CholesterolContent] 24.2 [SodiumContent] 208.6 [CarbohydrateContent] 45.5 [FiberContent] 1.9 [SugarContent] 2.7 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the rice under cold running water until water runs clear, then set aside to drain. Heat the stock (or water] in a small saucepan or in the microwave. (If you haven't got 375 mls of stock, just use what you've got and make the rest of the 375 ml up with water. I usually just add one stock cube to 375 mls of hot water.]. Melt the butter in a heavy-based saucepan over low to medium heat. Add onion and saute for 10 to 15 mins, or until soft and golden, but not browned. (Note; recipe in the book says 80g of butter, which seems a lot, so I just use 40g. Use more if you wish!]. Add the rice and cook, gently stirring occasionally, for 5 minutes. Add the hot stock (or water] to the rice and season with sea salt. Cook over low heat for 10 minutes or until most of the liquid has been absorbed. Reduce the heat, cover, and steam the rice for 15 minutes. Remove the rice from the heat and let it stand, covered, for another 15 minutes. Gently stir the rice to separate the grains and serve.
[Name] Southwest Chicken Cornbread Casserole [AuthorId] 2002150781 [AuthorName] mehethcox [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-08-07T20:02:00Z [Description] Make and share this Southwest Chicken Cornbread Casserole 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/2002150781/aT4SFkuMQL6qPKZfAUlA_3950A678-EEA0-4227-87F7-99065EFA8818.jpeg" [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["corn", "canola oil", "chicken breasts", "cumin", "chili powder", "black pepper", "garlic powder", "cayenne", "oregano", "salt", "buttermilk", "egg", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.4 [FatContent] 21.9 [SaturatedFatContent] 8.5 [CholesterolContent] 145.2 [SodiumContent] 913.8 [CarbohydrateContent] 18.5 [FiberContent] 2.0 [SugarContent] 2.4 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place corn oil in 13 x 9 casserole dish and place in cold oven. Preheat oven to 425 degree F. use mallet to flatten chicken breasts to even thickness. If using large breasts cut into smaller serving size. Mix next 7 ingredients (spices] and generously season the chicken breasts. In a small bowl, mix cornmeal mix, buttermilk and egg. Remove hot pan from oven and place chicken breast in hot pan. Pour corn bread batter evenly over the chicken. Sprinkle top with jalapeños if using then sprinkle cheese over top. Place in oven and bake for 20 minutes. Serve with salsa and sour cream.
[Name] Ranch Mashed Cauliflower (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-08-07T20:03:00Z [Description] Make and share this Ranch Mashed Cauliflower (Low Carb) 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/2002794258/wJ3tUU4oQYWQIhvkEbPa_IMG_20200805_024402_395.jpg.png" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "3", "1 1/2"] [RecipeIngredientParts] ["cauliflower", "butter", "sour cream", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.9 [FatContent] 15.2 [SaturatedFatContent] 8.9 [CholesterolContent] 43.4 [SodiumContent] 170.4 [CarbohydrateContent] 8.4 [FiberContent] 2.9 [SugarContent] 3.8 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break down head of cauliflower into chunks. Add stock to Instant Pot. Place cauliflower in Instant Pot using trivet. Cook on manual high pressure for 4 minutes. After 4 minutes, instant release. Remove cauliflower to bowl with slotted spoon, draining well (excess liquid can make the mash watery]. Mash cauliflower and combine with remaining ingredients. Use an immersion or standard blender for extra creamy cauliflower.
[Name] Rhubarb Slaw [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-08-07T20:04:00Z [Description] This is terrific. I was looking for a recipe I could make with rhubarb, and I wondered if there was a savory dish so I didn't just make a pie. I found this, and I'd make this over and over. It's phenomenal. Recipe courtesy of Curious Cuisiniere. The thinner your rhubarb starks are that are included in the slaw--the sweeter (use larger rhubarb in sauce). [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1/4", "1/2", "1", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["honey", "water", "rhubarb", "red wine vinegar", "lemon juice", "olive oil", "cabbage", "carrots", "rhubarb", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 20.6 [CarbohydrateContent] 15.3 [FiberContent] 2.3 [SugarContent] 11.5 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, heat honey and water over medium heat until the honey loosens. Add rhubarb, and simmer for 5 minutes over medium-low heat. Add red wine vinegar and lemon juice. Simmer until the mixture has reduced by about half, 7 to 10 minutes. Remove mixture from the heat. Stir in olive oil and chill sauce until you are ready to make the slaw. The dressing can be made ahead of time and stored in the refrigerator for up to a week. This recipe yields about a cup of sauce. For the coleslaw, combine the cabbage, carrots, rhubarb, and red onion in a large bowl. Pour all of the chilled sauce over the veggies and toss to coat. Serve chilled.
[Name] BLACK & BLUE JAM [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-08-07T20:04:00Z [Description] Dark, luscious and so flavorful, this jam is a great breakfast condiment! It's different from ordinary jams like strawberry, raspberry, etc. VIDEO https://www.youtube.com/watch?v=lvpGj3K81WE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7xMrsA7QHaFcLtSd4CKS_Black-Blue-Jam-10_Fotor-1024x768.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["5", "5", "4", "3", "1", "1"] [RecipeIngredientParts] ["blueberries", "blackberries", "granulated sugar", "lemon juice", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.4 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 17.4 [CarbohydrateContent] 146.4 [FiberContent] 8.7 [SugarContent] 129.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 7 jars [RecipeInstructions] Prepare your jars, start your lids to simmering and bring your canning pot to a boil. In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil. Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often. Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it’s ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it’s ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker. Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes. Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml.
[Name] The Best Sloppy Joe Recipe [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-08-07T20:05:00Z [Description] A recipe by Meggan Hill on another web site. I like that it makes a smaller amount and has excellent flavor. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "1", NA, "8"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "ketchup", "brown sugar", "dried mustard", "white vinegar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.6 [FatContent] 10.6 [SaturatedFatContent] 3.8 [CholesterolContent] 38.6 [SodiumContent] 582.2 [CarbohydrateContent] 30.1 [FiberContent] 1.6 [SugarContent] 9.8 [ProteinContent] 15.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well. Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt and !/8 teaspoon pepper. Pour sauce ingredients over drained beef and stir until evenly coated. Simmer uncovered 20 minutes, stirring occasionally (cover if you prefer a sloppier Sloppy Joe]. Serve on buns. Some popular reader variations include adding finely chopped celery, bell pepper or carrots.
[Name] Southwest Ground Beef Casserole (Amandascookin.com) [AuthorId] 1186987 [AuthorName] sassyschu [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-08-07T20:06:00Z [Description] From Website:  "Our ground beef casserole includes hamburger meat, onions, and peppers, is flavored with tomatoes, spices, combined with pasta and topped with cheese."  My kids and I devoured this casserole!  It was amazing!  I made it low carb and GF by using spaghetti squash instead of pasta.  This recipe is very flexible.  I added celery and mushrooms to the onions and peppers and reduced the corn by half.  Next time I make this I will double the "Magic Dust" to flavour the extra ingredients.  ***The spices at the end are to make the  "Magic Dust" seasoning. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "16", "10", "1 1/2", "2", "2", "2", "1 1/2", "1", NA, "1/2", "1/4", "1/4", "2", "1/4", "1/4", "2", "1/4", "2"] [RecipeIngredientParts] ["lean ground beef", "orange bell pepper", "red pepper flakes", "tomato sauce", "tomatoes and green chilies", "dried oregano", "chili powder", "frozen corn", "macaroni", "green onion", "paprika", "kosher salt", "sugar", "mustard powder", "chili powder", "ground cumin", "ground black pepper", "dried garlic", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.0 [FatContent] 19.2 [SaturatedFatContent] 5.7 [CholesterolContent] 73.7 [SodiumContent] 8216.4 [CarbohydrateContent] 95.3 [FiberContent] 17.1 [SugarContent] 23.7 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray. In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning. Add the tomato sauce, diced tomatoes, oregano and chili powder and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes. Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted. Gently stir in the cooked pasta. Pour everything into prepared casserole dish and top with shredded cheese. Bake uncovered for 20-30 minutes, or until browned and bubbly. Garnish with green onions if desired. To make Magic Dust: Mix everything together and store in an airtight container. Keep some on a shaker bottle for the grill!
[Name] Basil Aioli Dipping Sauce [AuthorId] 20480 [AuthorName] Sageca [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-07T20:06:00Z [Description] An easy to prepare cheater's Aioli sauce without all the work; Perfect to use all that basil that is growing this summer. Use any hot sauce you prefer instead of Harissa. I had no mayonnaise and used Miracle whip; it's really good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/88/ITIpiJYCSgWmIFxqxPvS_20200806_160327.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3/4", "3", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["mayonnaise", "fresh basil leaf", "fresh garlic cloves", "pine nuts", "fresh lemon juice", "sea salt", "harissa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.5 [FatContent] 11.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 584.7 [CarbohydrateContent] 7.0 [FiberContent] 1.4 [SugarContent] 1.2 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Combine basil leaves, garlic, pine nuts, lemon juice and salt in a small food processor. Pulse until roughly chopped. You might need to scrape down the sides and do this several times.", "2.\tAdd mayonnaise and Harissa and blend until fairly smooth.", "3. Transfer to an airtight container and chill for 30 minutes before using.", "4 This easy Aioli is the perfect condiment With fresh flavors of basil and garlic, slather it on sandwiches, or just use it to dip French fries, vegetable and shrimps." ]
[Name] Jalapeno Berry Jelly [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2020-08-07T20:07:00Z [Description] This is a recipe from another web-site by Teagan Lefere. She writes that she has made jalapeno jelly for years and one year added raspberries and won't go back to plain jelly again. You can use raspberries, blackberries, cranberries or any other berry (or berry mix) of your choice. This is her recipe and directions. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "2", "6", "2 1/2", "1"] [RecipeIngredientParts] ["apple cider vinegar", "sugar", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 708.9 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 179.1 [FiberContent] 3.8 [SugarContent] 174.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Puree peppers with some of the apple cider vinegar. Keep seeds in 4 peppers for heat. You can seed all for less heat or leave more for more heat. Add to a 4 cup measuring cup with remaining cider vinegar. Crush berries and add to the 4 cup measuring cup with the peppers and vinegar, so it all equals 4 cups. (You can tweak this to taste. To make it less warm, cut back on the peppers and add more berries. Just have 4 cups of produce/vinegar to add to pot with sugar.]. Add sugar to 8 quart pot. Add jalapenos, berries and vinegar mixture to sugar. Cook to full hard rolling boil where you can't stir it down. Boil for 10 minutes. Carefully time this. Add 1 packet of fruit pectin to hot jam. Stir and boil for 1 more minute. Remove from heat. Fill hot clean jars and seal with warm canning lids and rings. Leave 1/4 inch head space in the jars. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes then turn right side up for storage. (She notes that she does not use a water bath and has great success with this jelly recipe.].
[Name] Rogan Josh [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT1H30M [PrepTime] PT40M [TotalTime] PT2H10M [DatePublished] 2020-08-07T20:07:00Z [Description] Make and share this Rogan Josh 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/54/07/90/wYMdhOSjQwKyssXyElR3_With cauliflower and potatoes s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/90/28fvhgkwQoWPAcSiXqFP_With aloo ghobi and roti 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/90/3oASpupoTVuYrgpK3WHZ_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/90/H8twrtUnS8iGaLtXT5w3_Trimmed and cubed s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/90/YmsgvZfvQ16BuhyQg8hX_Lamb leg 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/1lpYjzjTQSqOoOlHAfdE_Browned%20s.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["1000", "8", "3", "6", "10", "2", "6", "10", "25", "250", "1", "2", "4", "1", "1", "120", "1/4", NA] [RecipeIngredientParts] ["boneless leg of lamb", "olive oil", "ginger", "garlic", "green cardamom pods", "bay leaves", "cloves", "peppercorns", "cinnamon sticks", "onions", "cumin seeds", "paprika", "chili powder", "salt", "plain yogurt", "garam masala", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.3 [FatContent] 35.8 [SaturatedFatContent] 11.6 [CholesterolContent] 88.2 [SodiumContent] 377.1 [CarbohydrateContent] 6.0 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 23.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a wok and brown the cubes of lamb on all sides. Brown in batches if necessary. Remove and keep aside. Add the cardamom pods, bay leaves, cloves, peppercorns, and cinnamon stick to the oil and stir fry for about 30 seconds. Then add the chopped onions and stir fry for about 5 minutes. Add the ginger and garlic purees and stir fry for a further minute. Add the ground coriander, cumin, paprika, chilli powder and salt. Stir fry for a minute. Return the lamb cubes and any juices to the wok and stir fry for another minute. Now add the yoghurt, one tablespoon at a time, stirring in each for about 30 seconds. Cook for a further 5 minutes. Add about 275 ml tepid water, bring to the boil and then cover and simmer for about 1 hour, stirring occasionally. Uncover and boil away some liquid to produce a thick sauce. Sprinkle over the garam masala and black pepper and serve immediately.
[Name] Green Beans With Chili-Orange Oil [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-08-07T20:08:00Z [Description] This healthy side dish has a grown up tasty twist! Oil infusion is a great way to enhance the flavor of your dishes! VIDEO https://www.youtube.com/watch?v=zie8-GxQ4_I [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/TFmX6Q6LRo2G56iiuqON_Green-Beans-with-Chili-Orange-Oil-2-1024x765%5B1%5D_001.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/4", "1/2", "3", "1/4"] [RecipeIngredientParts] ["olive oil", "orange zest", "red pepper flakes", "green beans", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.1 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 5.3 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside. While beans are cooking, in a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds. Transfer beans in a serving dish and garnish with reserved orange strips. Note: Use asparagus instead of green beans.
[Name] Black Beans W/Turkey and Rice [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-08-07T20:08:00Z [Description] Make and share this Black Beans W/Turkey and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3", "1", "1", "1", "2", "8", "15", "3"] [RecipeIngredientParts] ["ground turkey", "onion", "green pepper", "garlic", "lemon juice", "mustard", "chili powder", "soy sauce", "tomato sauce", "black beans", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.9 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 574.0 [CarbohydrateContent] 41.9 [FiberContent] 7.9 [SugarContent] 3.5 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] ["In a small bowl, whisk together the lemon juice, mustard, chili powder, soy sauce and tomato sauce stirring until smooth.", "In a large skillet heat oil over medium heat, add turkey and cook for about 5 minutes, breaking the meat into small pieces.", "Add the onion, green pepper and garlic and saute for 5 mnutes or until they are softened.", "Add mixed sauces to the turkey mixture, combining the ingredients well.", "Stir in the beans and cook mixture over medium-low heat for 20 minutes,.", "If necessary, reheat the rice. Serve over hot rice." ]
[Name] Vegetable Masala [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-08-10T21:03:00Z [Description] Make and share this Vegetable Masala 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/54/07/93/zGJAVvnfQk2gP2ApkQ2r_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/93/3mVzSy63T5qr4x3MZ38w_cooking 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/07/93/dKOiRog4RBS9b1E0uDQy_Chillis and onions s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/yoYqA1mxThKBkOSlu6B8_Cauliflower%20and%20potatoes%20s.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "400", "4", "1", "1", "1/2", "1", "1", "3", "200", "75", "4", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["cauliflower", "potatoes", "whole cumin seed", "onion", "ground turmeric", "ground coriander", "chili powder", "tomatoes", "warm water", "peas", "fresh green chilies", "salt", "garam masala", "red chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.4 [FatContent] 15.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 657.6 [CarbohydrateContent] 43.3 [FiberContent] 10.8 [SugarContent] 12.8 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the cauliflower into florets about 25 mm across. Scrub and cut the potatoes into 15 mm slices (chip-like]. Heat the oil in a frying pan or wok. When hot add the whole cumin seeds and then the chopped onion. Fry for about 5 minutes until golden brown and then add the ground turmeric, ground coriander seed and the chili powder. Stir fry for 3 or 4 minutes then add the chopped tomatoes and the juice. Stir fry for another 3 or 4 minutes. Add the potatoes and the warm water, cover and cook slowly for around 12 minutes (until the potatoes are half cooked]. Add the cauliflower and cook for another 10 minutes. Stir in the peas, the chopped green chilis, salt and garam masala. Stir well and add the whole red chilies. Cook for another 5 minutes and then stir in the chopped coriander leaves before serving.
[Name] Traditional Tabbouleh [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2020-08-10T21:04:00Z [Description] Amazingly fresh, tasty, healthy and exotic, this delicious Middle-East recipe pairs well with any protein! VIDEO https://www.youtube.com/watch?v=QRHf4UVtaFk [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FbumAFvjTqS9W1q8Ncgn_Tabbouleh-3_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FbumAFvjTqS9W1q8Ncgn_Tabbouleh-3_Fotor-1024x768.jpg"] [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1/3", "4", "3", "1/2", "1 1/2", "6", "1/2", "1", "1/4"] [RecipeIngredientParts] ["boiling water", "coarse sea salt", "bulgur", "parsley", "mint leaf", "green onions", "roma tomatoes", "English cucumber", "lemon zest", "lemon juice", "extra virgin olive oil", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.8 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 239.0 [CarbohydrateContent] 18.4 [FiberContent] 4.9 [SugarContent] 1.9 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a measuring cup, combine sea salt with boiling water. In a medium bowl, combine bulgur with salted water; soak for 30 minutes. In a large bowl, combine bulgur, parsley, mint, tomatoes and green onions. Stir well before adding cucumber; quickly stir. Pour half lemon juice and half olive oil; stir. Add lemon zest, freshly ground black pepper, salt, and remaining lemon juice and oil. Stir and chill in the refrigerator for at least 3 hours.
[Name] Coconut Chia Seed Oatmeal [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-08-10T21:04:00Z [Description] Saw this recipe on a United Flight Magazine and sounds like my kind of breakfast so had to save it here. Prep time does NOT include overnight refrigeration (so plan ahead) 4 cups of water to boil oats not included in ingredients [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/79/57/3/fhBg5ujWTQC1uoZk28s3_Coconut%20Chia%20Seed%20Oatmeal.jpg" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1 1/2", "4", "1/2"] [RecipeIngredientParts] ["steel cut oats", "coconut milk", "water", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.8 [FatContent] 14.9 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 33.6 [FiberContent] 4.8 [SugarContent] 5.6 [ProteinContent] 8.1 [RecipeServings] 2.0 [RecipeYield] 2 Bowls [RecipeInstructions] ["In medium pot bring 4-5 cups of water to a boil.", "Add steel cut oats, reduce to medium low heat and simmer uncovered for about 25 minutes, stirring occasionally.", "Drain oats and rinse well with cold water.", "Sprinkle chia seeds over cooked oats.", "In medium bowl, whisk together coconut milk, agave nectar and water.", "Pour mixture over oats and chia sees and stir until evenly combined.", "Set aside to chill in refrigerator for at least 4 hours, but preferably overnight.", "Spoon oatmeal into 2 bowls and top each one with 1/4 cup mango and a drizzle of coconut milk (optional] to serve." ]
[Name] Simple Chili (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-08-10T21:04:00Z [Description] Make and share this Simple Chili (Low Carb) 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/2002794258/7pAzaHCETDufPLDayEWE_inbound2052136827612111794.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/7pAzaHCETDufPLDayEWE_inbound2052136827612111794.jpg"] [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["ground beef", "bell pepper", "onion", "garlic", "cumin", "chili powder", "oregano", "broth", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.5 [FatContent] 21.2 [SaturatedFatContent] 8.5 [CholesterolContent] 80.6 [SodiumContent] 562.4 [CarbohydrateContent] 10.0 [FiberContent] 3.0 [SugarContent] 4.8 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add fat to pan and sautee onion and pepper for 5 minutes. Add garlic and sautee for 1 minute or until fragrant. Add ground meat and cook through. Add remaining ingredients and simmer for an hour or until thickened. Serve with optional toppings: avocado, shredded cheese, chopped onions, egg, sour cream.
[Name] Low-Carb Ground Turkey Lettuce Wraps [AuthorId] 1227298 [AuthorName] dshea [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-08-10T21:04:00Z [Description] Make and share this Low-Carb Ground Turkey Lettuce Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "2", "1 1/2", "1", "1/4", "1/4", "1/4", "2", "2", "1", "2", "2", "4"] [RecipeIngredientParts] ["ground turkey", "water chestnuts", "green onion", "butter lettuce", "water", "soy sauce", "white wine vinegar", "ketchup", "lemon juice", "spicy brown mustard", "garlic cloves", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.6 [FatContent] 9.1 [SaturatedFatContent] 2.3 [CholesterolContent] 78.3 [SodiumContent] 699.9 [CarbohydrateContent] 8.4 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["1. To make sauce - whisk together agave nectar, water, soy sauce, vinegar, ketchup, lemon juice, mustard, red chili paste, garlic and set aside.", "2. Brown turkey in skillet and drain.", "3. Return turkey to skillet with water chestnuts, diced peppers. and green onions Cook until peppers are tender.", "4. Add sauce to skillet with turkey, water chestnuts and peppers.", "5. Mix 4 tsp cornstarch with 2 T water.", "6. Add cornstarch slurry to skillet.", "7. Cook until sauce thickens.", "8. Serve in butter lettuce leaves." ]
[Name] Sunbeam Rolls [AuthorId] 2002795874 [AuthorName] reagansgma [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2020-08-10T21:05:00Z [Description] Make and share this Sunbeam Rolls 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/2002795874/zEWzfEPdQQ2XEIXqlFxW_IMG_2954.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002795874/zEWzfEPdQQ2XEIXqlFxW_IMG_2954.jpg"] [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1/2", "1 1/2", "1", "3 -4"] [RecipeIngredientParts] ["warm water", "butter", "sugar", "salt", "milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.4 [FatContent] 8.8 [SaturatedFatContent] 5.4 [CholesterolContent] 23.2 [SodiumContent] 369.3 [CarbohydrateContent] 33.3 [FiberContent] 1.0 [SugarContent] 8.4 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 24 rolls [RecipeInstructions] In the bottom of mixing bowel that has a dough hook, add the yeast and warm water. Let sit for 10 minutes. Meanwhile melt the butter. Add sugar, salt, and milk and stir to dissolve. Add the eggs and mix about 3 minutes. Gradually add the flour until you have a very soft but manageable dough. Continue mixing for about 5 minutes. Turn dough out onto floured surface and knead a few times. Placed in oiled bowel and rise until double. Mine takes about 1 1/2 hours. Gently punch down and knead a few times. Shape into desire rolls. Bake in a 375 degree oven for about 15 minutes until golden brown. Cool on cooling rack and brush tops with a mixture of milk and sugar.
[Name] Leftover Pasta Casserole AKa Mexican Pasta Skillet [AuthorId] 2002795874 [AuthorName] reagansgma [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2020-08-10T21:05:00Z [Description] I found this recipe in Taste of Home or Quick cooking years ago. This is so easy and a great way to use up any leftover pasta! I usually adjust the ingredients based on how much pasta I need to use up. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002795874/D9GjTYBKR7mCzmpM1t1o_IMG_2961.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002795874/D9GjTYBKR7mCzmpM1t1o_IMG_2961.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002795874/D9GjTYBKR7mCzmpM1t1o_IMG_2961.jpg"] [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "ground beef", "onion", "cumin", "corn", "cooked pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.5 [FatContent] 6.9 [SaturatedFatContent] 1.7 [CholesterolContent] 52.2 [SodiumContent] 455.7 [CarbohydrateContent] 22.8 [FiberContent] 3.4 [SugarContent] 6.0 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Brown ground meat with chopped onion. Add cumin and stir to mix. Stir in enchilada sauce and corn. Add leftover pasta. If desired, add 1 Tbsp chopped cilantro to skillet. Cook until mixture is heated through. Garnish with Shredded Mexican-style cheese blend.
[Name] Addictive Fruit Cobbler [AuthorId] 2002795874 [AuthorName] reagansgma [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-08-10T21:05:00Z [Description] Make and share this Addictive Fruit Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "5", "1 1/2", "1/4", "3/4", "1 1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "butter", "baking powder", "salt", "milk", "flour", "sugar", "cornstarch", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.4 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 14.9 [SodiumContent] 145.0 [CarbohydrateContent] 55.4 [FiberContent] 0.4 [SugarContent] 41.6 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] 1 pan [RecipeInstructions] Place fruit such as peaches or berries on the bottom of a 9 x 13 pan. Mix 1 cup sugar, melted butter, baking powder, salt, milk, and flour until smooth. Pour flour mixture over fruit. Mix remaining 1 1/2 cups sugar with cornstarch (I use less sugar]. Sprinkle this mixture over the batter. Carefully pour 1 cup boiling water on top. Bake at 375 for 45 50 minutes. Note: Cinnamon can be added to the cornstarch mixture if it goes with the fruit you are using.
[Name] Go-To Lasagna [AuthorId] 2002795874 [AuthorName] reagansgma [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-08-10T21:06:00Z [Description] I really dislike cooking so this was extremely labor intensive for me. BUT, if you want to impress someone with a lasagna this is the recipe to use! [Images] character(0) [RecipeCategory] European [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "2", "3", "1 1/2", "2", "2", "1", "1/2", "1", "10"] [RecipeIngredientParts] ["Italian sausage", "garlic clove", "basil", "salt", "tomatoes", "tomato paste", "cottage cheese", "romano cheese", "parsley flakes", "eggs", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.6 [FatContent] 20.3 [SaturatedFatContent] 9.4 [CholesterolContent] 82.0 [SodiumContent] 1392.8 [CarbohydrateContent] 24.5 [FiberContent] 2.3 [SugarContent] 6.5 [ProteinContent] 24.7 [RecipeServings] 15.0 [RecipeYield] 1 pan [RecipeInstructions] Brown sausage. Add garlic, basil, 1 1/2 teaspoons salt, tomatoes, and tomato paste. Simmer for 30 minutes. Cook, drain, and cool noodles. Mix cottage cheese, Romano cheese, parsley flakes, beaten eggs, 1 teaspoon salt, pepper and mozzarella cheese. Layers noodles, meat sauce, and cheese mixture, twice. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.
[Name] Steak Finish Powder [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-08-10T21:09:00Z [Description] This is a finish rub for your grilled steaks and other meats. It can even be used for fish. Use a shaker with small diameter holes to apply. You only need a small dusting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/03/RPepphqhTKKuK4MTR2pM_10157731602709276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/03/iswqDLocQOqOvNGIJ0JM_10156790527454276.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "onion powder", "white pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] 20 Steaks [RecipeInstructions] Combine all in a bowl with a wire whisk. Lightly sprinkle each side of your already grilled steak before resting them. Tent each steak with foil for at least 5-minutes. Remove steaks from foil and serve immediately. Enjoy.
[Name] Gooey Chewy Chocolate Chip Oatmeal Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-08-10T21:11:00Z [Description] Make and share this Gooey Chewy Chocolate Chip Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1 1/4", "1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["butter", "light brown sugar", "white sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "quick-cooking oats", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.7 [FatContent] 8.0 [SaturatedFatContent] 3.8 [CholesterolContent] 20.5 [SodiumContent] 114.8 [CarbohydrateContent] 17.3 [FiberContent] 1.1 [SugarContent] 9.8 [ProteinContent] 2.1 [RecipeServings] 42.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in v anilla. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire. rack and cool completely.
[Name] The Best Cinnamon Chip Snickerdoodles [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-08-10T21:11:00Z [Description] I bought some cinnamon chips and wasn't sure how to use them. This recipe is a keeper. Recipe courtesy of Let's Dish Recipes. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "2 2/3", "1", "1/2", "1/4", "12", "1"] [RecipeIngredientParts] ["white sugar", "butter", "vanilla", "eggs", "flour", "cream of tartar", "baking soda", "salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.4 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 90.8 [CarbohydrateContent] 24.3 [FiberContent] 1.1 [SugarContent] 12.6 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Line baking sheets with parchment paper. I did not line my paper--I used butter wrappers to grease baking sheets instead. With an electric mixer, beat 1 1/2 cups of the white sugar, butter, vanilla, and eggs. Blend in the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon cinnamon. Stir in cinnamon chips. Shape dough into 1 inch balls. In a small bowl, combine 3 tablespoons sugar and a teaspoon of ground cinnamon. Roll dough in cinnamon and sugar mixture and place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to wire racks to cool completely.
[Name] High-Protein Crepes [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-08-11T13:52:00Z [Description] Make and share this High-Protein Crepes 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/2002794258/PuhiSITbSJefXT3T4AY2_IMG_20200807_233320_633.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", NA] [RecipeIngredientParts] ["eggs", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.5 [FatContent] 20.6 [SaturatedFatContent] 10.0 [CholesterolContent] 413.1 [SodiumContent] 153.4 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 13.2 [RecipeServings] 1.0 [RecipeYield] 3 Crepes [RecipeInstructions] Combine all ingredients well with a whisk or fork. A blender or nutribullet can be used, but isn't necessary if mixed well. Melt fat in a 6 inch frying pan over medium low heat. Add 1/3 of the batter to the pan and swirl to coat evenly. Flip when small bubbles form on surface and crepes slides easily around in pan. Cook an additional minute or so. Serve warm with butter or whipped cream.
[Name] Low-Carb Creamy Swiss Green Beans [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-08-11T13:52:00Z [Description] Make and share this Low-Carb Creamy Swiss Green Beans 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/2002794258/dZLMZlDLRFScvHtaTku9_20200809_235449.jpg" [RecipeCategory] < 60 Mins [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "1", "2", "1", "4", "3", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["fresh green beans", "garlic", "butter", "ghee", "cream cheese", "portabella mushrooms", "swiss cheese", "chicken broth", "vegetable broth", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.1 [FatContent] 17.7 [SaturatedFatContent] 10.9 [CholesterolContent] 51.4 [SodiumContent] 213.5 [CarbohydrateContent] 9.3 [FiberContent] 2.7 [SugarContent] 4.1 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Add butter or ghee to a pan.", "Sautee green beans for 5 minutes or until tender crisp.", "Add garlic and cook until fragrant, about 1 minute.", "Stir in cream cheese, Swiss cheese and broth and stir until cheeses are melted.", "Transfer to a small casserole dish.", "In a separate bowl, combine grated Parmesan cheese and almond flour with melted butter for topping", "Crumble topping evenly over dish.", "Place in oven for 8 to 10 minutes, uncovered, in a 450°F preheated oven to lightly brown and crisp topping." ]
[Name] Low-Carb Air Fryer Chicken Cordon Bleu Meatballs [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-08-11T13:53:00Z [Description] Make and share this Low-Carb Air Fryer Chicken Cordon Bleu Meatballs 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/2002794258/Wu9UQXJzTaCQiNa0mHWw_IMG_20200808_025445_643.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1", "1/4", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["ground chicken", "ground turkey", "parmesan cheese", "egg", "deli ham", "swiss cheese", "chicken broth", "vegetable broth", "Dijon mustard", "lemon juice", "heavy cream", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.6 [FatContent] 20.8 [SaturatedFatContent] 10.0 [CholesterolContent] 160.7 [SodiumContent] 287.7 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 22.3 [RecipeServings] 5.0 [RecipeYield] 15 meatballs [RecipeInstructions] Meatballs: Combine ground meat, almond flour, grated parmesan cheese and egg. Season to taste. Form into 15 meatballs and place into refrigerator for 15 minutes to firm up. Slice deli ham and cheese into small squares (to fit into center of meatballs] and stack squares alternately; 3 cheese and 3 ham. After about 15 minutes remove meatballs from refrigerator and stuff with ham and cheese stacks by pushing one stack into the center of each meatball and rolling back into a ball shape. Cook in air fryer at 400°F for 10 minutes or until lightly browned and center reads 165°F. Sauce: In a small saucepan combine broth, Dijon mustard, heavy cream, lemon juice, and nutmeg. Simmer over medium heat, constantly stirring, until thickened. Salt and pepper to taste. Serve immediately. If sauce sits for too long, it will separate.
[Name] LEMON ROSEMARY MADELEINES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-08-17T15:40:00Z [Description] With a delicious twist, these little sponge cakes go perfect with tea or coffee for a mid-afternoon snack or after dinner… VIDEO https://www.youtube.com/watch?v=CeEmR6Oz_CU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Nq9Yp5AxT9q8K7sExG5w_Lemon-Rosemary-Madeleines-9_Fotor-3rd-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1", "1/2", "1", "1/2", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "granulated sugar", "brown sugar", "lemon zest", "vanilla extract", "unsalted butter", "unbleached all-purpose flour", "fresh rosemary", "baking powder", "sea salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.6 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 54.2 [CarbohydrateContent] 14.7 [FiberContent] 0.2 [SugarContent] 10.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 madeleines [RecipeInstructions] ["In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.", "Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.", "In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.", "After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.", "Preheat oven to 375ºF. Brush madeleine molds with soft butter (2 tbsps.] using a pastry brush. Dust cavities with flour, tilting the pan to coat evenly. Turn the pans upside down to remove excess flour.", "When time is up, stir the batter and divide it among the prepared molds, filling them about ¾ full. Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown. Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up]. Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired. Makes 24 madeleines." ]
[Name] Creamy Chicken Salad With Cashews [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-08-17T15:40:00Z [Description] Quick and easy to put together, this chicken salad can be served in a sandwich, on lettuce leaves or stuffed inside a tomato. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "4", "1/2 - 1", "1/4 - 1/2", "1/4 - 1/2", "1", NA] [RecipeIngredientParts] ["celery ribs", "scallions", "roasted cashews", "garlic powder", "ground black pepper", "mayonnaise", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.7 [FatContent] 10.8 [SaturatedFatContent] 2.4 [CholesterolContent] 32.1 [SodiumContent] 160.2 [CarbohydrateContent] 7.5 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the skin from the chicken and discard. Remove the cooked chicken from the bone and dice it into bite-size pieces. Place the chicken into a large mixing bowl. Mince 2-3 celery ribs and add to the chicken. Thinly slice 4 scallions (green onions] and add to the chicken. Add the roasted cashew pieces to the chicken. Add garlic powder, ground black pepper and 1/2 teaspoon salt to the chicken. Add 1/2 cup mayonnaise to the chicken and stir. Add more mayonnaise as needed, a little at a time, adjusting the garlic powder, black pepper and salt. Chill in the fridge until serving time. Notes: Cooking time is chilling time in the fridge. The cashews will soften in the salad. If you want them to stay crunchy, stir them in just before serving.
[Name] Svea's Blue Cheese Avocado Salad [AuthorId] 1808377 [AuthorName] escripps [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-08-17T15:41:00Z [Description] Make and share this Svea's Blue Cheese Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["iceberg lettuce", "Hass avocado", "sweet onion", "blue cheese", "garlic", "white wine vinegar", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.9 [FatContent] 27.2 [SaturatedFatContent] 5.4 [CholesterolContent] 14.2 [SodiumContent] 275.7 [CarbohydrateContent] 6.9 [FiberContent] 2.9 [SugarContent] 2.7 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare the dressing, add the garlic, vinegar, oil, salt and pepper into a container and let it chill for an hour. To prepare the salad, slice thinly lettuce, onion, and avocado. Mix in Blue Cheese. Add dressing and mix. Let stand for about 5 minutes.
[Name] Electrolyte Jelly Bites [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2020-08-17T15:41:00Z [Description] Make and share this Electrolyte Jelly Bites 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/2002794258/MqdUGgbWTi6GbpfaxnkU_Propel%20Gummies.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 2 cups [RecipeInstructions] Add 1/2 cup room temperature water to a bowl. Sprinkle gelatin evenly over top. Allow to bloom for 5 minutes. Add 1 and 1/2 cups very hot or boiling water to gelatin and stir. When gelatin has completely dissolved, stir in electrolyte powder until dissolved. Pour into container or silicon molds. Refrigerate for 3 hours or until set.
[Name] Essential Marinara Sauce [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-08-17T15:41:00Z [Description] Make and share this Essential Marinara Sauce 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/2002794258/R0R9UgEcQpCqn0w4Z2bw_Marinara.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["ghee", "butter", "crushed tomatoes", "garlic", "olive oil", "dried red pepper flakes", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.9 [FatContent] 6.9 [SaturatedFatContent] 2.5 [CholesterolContent] 8.2 [SodiumContent] 137.2 [CarbohydrateContent] 10.8 [FiberContent] 2.5 [SugarContent] 1.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Add butter or ghee and olive oil to a saute pan. Add onions and saute until translucent. Add garlic and cook one minute. Add undrained can of crushed tomatoes. Add spices and sugar free sweetener (if needed]. Simmer for 15-20 minutes.
[Name] Atlanta Brisket (Slow Cooker) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2020-08-17T15:41:00Z [Description] Make and share this Atlanta Brisket (Slow Cooker) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/15/i0g9qXCaRemCAwImd5Hi_IMG_0820.JPG" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", NA, NA, "1", "3/4", "2", "4"] [RecipeIngredientParts] ["onion", "garlic", "dried thyme", "beef brisket", "salt", "pepper", "ketchup", "tapioca", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.1 [FatContent] 12.4 [SaturatedFatContent] 4.1 [CholesterolContent] 93.7 [SodiumContent] 289.6 [CarbohydrateContent] 11.5 [FiberContent] 0.9 [SugarContent] 7.0 [ProteinContent] 32.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Microwave onions, oil, garlic, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Season brisket with salt and pepper and nestle, fat side up, into slow cooker. Whisk cola, ketchup, tapioca, onion powder, 1 t. salt, and 1 t. pepper together in bowl and pour over brisket. Cover and cook until beef is tender, 8-9 hours on low. Transfer brisket to carving board, tend with foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of sauce, then season with salt and pepper to taste. Slice meat against grain into 1/4-inch thick slices and transfer to serving dish. Pour 1 cup sauce over meat. Serve with remaining sauce.
[Name] Asian Chicken Lettuce Wraps (Slow Cooker) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-08-17T15:41:00Z [Description] Make and share this Asian Chicken Lettuce Wraps (Slow Cooker) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/16/MDtpJU9GR3Gvgf6YSb2V_IMG_0817.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "2", NA, NA, "1", "1", "3", "2"] [RecipeIngredientParts] ["ground chicken", "garlic", "red bell pepper", "hoisin sauce", "soy sauce", "salt", "pepper", "sliced water chestnuts", "cooked rice", "scallions", "bibb lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.3 [FatContent] 9.9 [SaturatedFatContent] 2.7 [CholesterolContent] 98.0 [SodiumContent] 583.9 [CarbohydrateContent] 20.2 [FiberContent] 2.2 [SugarContent] 6.3 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, cook ground chicken and garlic, stirring to crumble, until chicken is no longer pink. Drain off liquid and transfer mixture to slow cooker. Stir in bell pepper, hoisin, soy sauce, 1/2 t. salt, and 1/2 t. pepper. Cover and cook until chicken is tender, 2-3 hours on low. Stir in water chestnuts and rice and let sit until heated through, about 5 minutes. Stir in scallions and season with salt and pepper to taste. Separate Bibb lettuce leaves. Serve with chicken filling.
[Name] Vibrant Greek Salad [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-17T15:42:00Z [Description] This colorful salad is so refreshing, tasty and good for us... it's definitely a dish we should have more often! VIDEO https://www.youtube.com/watch?v=mGy4XaC0oUM [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/3", "2", "2", "12", "1", "1 1/2", "1", "3", "1/2", "1/2", "1", "1", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["red onion", "cucumbers", "bell peppers", "cherry tomatoes", "black olives", "feta cheese", "garlic clove", "olive oil", "red wine vinegar", "white vinegar", "basil", "oregano", "dill", "lemon juice", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.3 [FatContent] 24.2 [SaturatedFatContent] 10.1 [CholesterolContent] 50.1 [SodiumContent] 753.2 [CarbohydrateContent] 13.2 [FiberContent] 3.2 [SugarContent] 7.1 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all vegetables and feta. Gently toss together and set aside. In a small bowl, whisk together olive oil, garlic, vinegars, basil, oregano, dill, lemon juice, Greek seasoning and black pepper. Pour dressing over the salad and toss again. Transfer to the refrigerator to chill, about 1 hour. Just before serving, add parsley. Makes 4 servings.
[Name] ITALIAN-STYLE STUFFED PEPPERS [AuthorId] 288936 [AuthorName] windinmyhair [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2020-08-17T15:43:00Z [Description] Make and share this ITALIAN-STYLE STUFFED PEPPERS recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "2", "1", "1/2", "2", "1", "1/4", "1", "500", "225", "400", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["bell peppers", "garlic cloves", "onion", "fresh parsley", "arborio rice", "tomatoes", "fresh basil", "pecorino romano cheese", "ground beef", "whole milk mozzarella", "chopped tomatoes", "oregano", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 939.2 [FatContent] 36.2 [SaturatedFatContent] 15.6 [CholesterolContent] 129.4 [SodiumContent] 532.2 [CarbohydrateContent] 106.2 [FiberContent] 11.2 [SugarContent] 14.1 [ProteinContent] 47.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the top off the peppers and dice then clean inside of capsicum And some olive oil to and large frypan and add one cup of chopped onions and the garlic and fry for a till onions are soft. Add the diced peppers into the mix<U+FFFC>. And the chopped parsley and basil to the frypan and stir. <U+FFFC>And salt and pepper to taste<U+FFFC>. And a cup of chopped tomatoes to the frypan and cook for a few minutes until cooked. <U+FFFC>After the vegetables are cooked put aside and then cook the meat<U+FFFC> until brown<U+FFFC>. Add the meat to the cooked vegetables and mix<U+FFFC>. And 2 cups of the partially cooked rice to the mix<U+FFFC>. Add the grated Pecorino and parmesan cheese<U+FFFC> to the mix. Wipe the capsicum with olive oil inside and out<U+FFFC>. Stuff The peppers with the mixture. Mix a can of tomato with Chopped tablespoon of parsley<U+FFFC><U+FFFC>, Sprinkle of dried oregano and put it over the Capsicum And finally sprinkle with some of the cheese<U+FFFC>. sprinkle some olive oil over all the Capsicum<U+FFFC>. Cover with foil and cook in the oven at 170 celcius for One hour and then take off the foil and cook for another 15 minutes<U+FFFC>.
[Name] FLAVORFUL FIRE ROASTED SALSA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-08-17T15:44:00Z [Description] Full of flavor, this salsa is amazingly tasty! This smoky Mexican condiment recipe is a must try on your BBQ list this summer. VIDEO https://www.youtube.com/watch?v=3bOKA6eL4Y4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/UKzAVYfSS4Sjg3IkHo8K_Fire-Roasted-Salsa-4_Fotor-1024x768.jpg" [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1", "2", "1", "6", "2 1/2", "1", "1", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["roma tomatoes", "anaheim chili", "red onion", "garlic cloves", "canola oil", "granulated sugar", "ground cumin", "sea salt", "black pepper", "lime juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.9 [FatContent] 6.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 783.5 [CarbohydrateContent] 12.5 [FiberContent] 2.8 [SugarContent] 5.3 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine tomatoes, tomatillos, red, yellow, anaheim and jalapeño peppers, red onions and garlic cloves. Pour in canola oil and toss to coat. Add more if needed.", "Place ingredients in a grilling basket and roast on the barbecue between 350 to 400ºF, making sure the tomato/tomatillo are flesh side up. Check every 15 minutes by tossing the ingredients. When some are nicely charred, transfer them to a bowl. Repeat until all the ingredients are done.", "Remove paper from garlic cloves and the root end of the onion before transferring them to the bowl of a food processor along with the other charred veggies. Add sugar, cumin, smoked paprika, salt, pepper, lime juice and cilantro; process until desired consistency. Taste and adjust if necessary and transfer to a bowl. Cover and chill for at least 3 hours before serving." ]
[Name] Deliciously Decadent Bread [AuthorId] 2002798650 [AuthorName] Steven L. [CookTime] PT3H15M [PrepTime] PT10M [TotalTime] PT3H25M [DatePublished] 2020-08-17T15:44:00Z [Description] Make and share this Deliciously Decadent Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1 3/4", "3 1/2", "1 3/4"] [RecipeIngredientParts] ["warm water", "sugar", "salt", "flour", "fast rising yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1953.2 [FatContent] 32.0 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 4089.3 [CarbohydrateContent] 361.9 [FiberContent] 13.7 [SugarContent] 26.3 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Put 1 cup warm water in bread machine. Put 2 tablespoons oil in bread machine. Put 2 tablespoons sugar in bread machine. Put 1 3/4 teaspoons salt in bread machine. Put 3 1/2 cups flour in bread machine. Put 1 3/4 teaspoons fast rising yeast in bread machine. Start bread machine!
[Name] Svea's Blue Cheese Avocado Salad [AuthorId] 1808377 [AuthorName] escripps [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-08-17T15:45:00Z [Description] Make and share this Svea's Blue Cheese Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "12", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["iceberg lettuce", "avocado", "sweet onion", "blue cheese", "garlic", "white wine vinegar", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.5 [FatContent] 39.6 [SaturatedFatContent] 12.7 [CholesterolContent] 42.6 [SodiumContent] 806.1 [CarbohydrateContent] 11.9 [FiberContent] 3.8 [SugarContent] 3.1 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dressing: combine garlic, vinegar, oil, salt and pepper at least an hour before you assemble the salad. Salad: slice the lettuce, onion and avocado thinly, transfer to a bowl, add the blue cheese. Pour the dressing on top of the salad, toss together, let stand in the refrigerator for 5 minutes before serving.
[Name] Berry Energizer Bites [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2020-08-17T15:46:00Z [Description] Who doesn't need a little "boost" of energy in the middle of the afternoon? This snack is packed with super healthy ingredients! VIDEO https://www.youtube.com/watch?v=7TFvvtVO9B4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/NNeakJ3SimjW9cEgM3qx_Energy-Berry-Bites-11-1024x765.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/4", "3/4", "3/4", "1/3", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["coconut flakes", "flax seed meal", "wheat germ", "rolled oats", "sunflower seeds", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.7 [FatContent] 9.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 109.9 [CarbohydrateContent] 8.9 [FiberContent] 2.4 [SugarContent] 2.7 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 15 bites [RecipeInstructions] ["In a small skillet over medium heat, toast coconut flakes until golden. Remove from the heat and let cool.", "Place flaxseed in a spice grinder and process until ground.", "In a large bowl, combine oats, toasted coconut, flaxseed meal, wheat germ, peanut butter, agave nectar, goji berries, blueberries, pumpkin seeds, sunflower seeds, chia seeds and sea salt; stir well. Transfer to the refrigerator for 30 minutes to chill.", "When ready to roll, wet hands lightly so the mixture doesn't stick and form ball to about 1 1/2-inch diameter." ]
[Name] Sausage Egg and Cheese Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-08-17T15:47:00Z [Description] This is delicious. I added a bag of spinach to it, but will post as written. Recipe courtesy of Julias Simply Southern. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "12", "3/4", "1", "1/4", "1"] [RecipeIngredientParts] ["breakfast sausage", "onion", "eggs", "salt", "ground black pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.6 [FatContent] 14.3 [SaturatedFatContent] 5.5 [CholesterolContent] 171.9 [SodiumContent] 459.9 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 12.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Brown sausage in a skiller breaking it up as it cooks. Add dried minced onion to the sausage as it browns. Preheat oven to 350. Add 3/4 of the cooking sausage to the bottom of a casserole dish. Top the sausage with half of the grated cheese. Pour the egg mixture over the sausage and cheese. Place into your preheated oven and bake for 30 minutes. After 30 minutes, top the casserole with the remaining cheese and top with the reserved cooked sausage. Return to the oven and bake an additional 10 to 15 minutes so that the cheese is well melted. Cut into squares and serve.
[Name] Family Sheet Pan Pizza [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-08-17T15:47:00Z [Description] Large pan pizza easy to make for families. Also called Grandma Pizza. If you prefer a chunky sauce, see my recipe for Cathy's Chunky Pizza Sauce. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/4", "1/2", "2 1/2", "1", "1", "1 1/2", "1 1/2", "1 1/2", "1", "4", "8", "8"] [RecipeIngredientParts] ["flour", "salt", "sugar", "water", "tomato sauce", "sugar", "garlic powder", "pork sausage", "mushrooms", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.0 [FatContent] 21.5 [SaturatedFatContent] 10.2 [CholesterolContent] 65.3 [SodiumContent] 1316.0 [CarbohydrateContent] 65.5 [FiberContent] 4.5 [SugarContent] 8.4 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] 1 pizza [RecipeInstructions] Preheat oven to 450 degrees F. Dissolve yeast in warm water with sugar. Combine flour and salt in mixing bowl. Add warm water and beat with metal paddle for 2 minutes. Or, mix with wooden spoon until just moistened. Beat 20 strokes. (or mix in food processor] Allow to rest 10 - 15 minutes or more. Pour 3 Tablespoons olive oil in the center of a large baking tray (17” x 11”]. Place dough in pan, flatten, and flip over to oil both sides. Rest for 10 minutes. Pat out dough in pan with oiled hands. Set aside in a warm place, prepare sauce. Stir together tomato sauce and spices. Spread evenly over crust. Sprinkle with grated Parmesan cheese. Add any meat or vegetable topping desired. I use cooked pork sausage and mushrooms. Bake on an upper rack for about 10 minutes, until crust begins to brown. Place pan on baking stone if needed to help brown bottom of crust. Remove from oven, top with grated mozzarella cheese. Return to oven to melt cheese. Cut with scissors or pizza cutter into 15 or 20 square pieces.
[Name] Garlic Parmesan Creamed Spinach (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-08-17T15:48:00Z [Description] Quick easy side dish. Cream Cheese, cream, Parmesan and garlic add lots of flavor to this creamy dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/25/7hwNRt3lSxCM8siU7l2u_20200814_185218.jpg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "12", "1", "1/4", "1/4", NA, "1"] [RecipeIngredientParts] ["butter", "cream cheese", "spinach", "garlic", "parmesan cheese", "heavy cream", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.5 [FatContent] 24.4 [SaturatedFatContent] 14.6 [CholesterolContent] 75.7 [SodiumContent] 353.6 [CarbohydrateContent] 6.7 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 8.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Add butter and cream cheese to pan over medium heat, stir until melted. Add garlic and heat until fragrant. Add Parmesan cheese and heavy cream and stir until combined. Season to taste with salt, pepper and/or nutmeg. Add in spinach and stir to combine (if using fresh, make sure to chop spinach a bit]. Serve as is, or with additional Parmesan cheese for topping.
[Name] Japanese Sourdough Hokkaido Milk Loaf [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2020-08-17T15:48:00Z [Description] Hokkaido Milk Loaf is THE most classic/common/well-loved sandwich bread in Asia. It's enriched with milk, heavy cream, butter, egg, milk power, and quite a lot of sugar - which makes it richer than most Asian soft sandwich bread recipes, pushing toward brioche territory. The finished loaf is very tall, very soft, rather rich tasting. Found this recipe on line at "The Fresh Loaf" and it's a little time consuming (so plan ahead) but the end results are a high rising soft sandwich bread. Really hard to figure prep time as it's several steps over 2 days. So I'm just putting the time to mix it together in each step. Remember this is a LONG knead time in order to get that high rise [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/77/11/3/rjDRKwNTZ6IpYnOb6EXA_Japanese%20Milk%20Bread.JPG" [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["13", "22", "41", "203", "33", "10", "15", "38", "4", "74", "63"] [RecipeIngredientParts] ["milk", "bread flour", "bread flour", "sugar", "butter", "powdered milk", "salt", "milk", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.3 [FatContent] 5.2 [SaturatedFatContent] 3.1 [CholesterolContent] 17.0 [SodiumContent] 227.2 [CarbohydrateContent] 34.8 [FiberContent] 1.0 [SugarContent] 5.0 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] LEVAIN: Mix all and let fermentation at room temp (73F] for 12 hours. FINAL DOUGH: Mix all until stage 3 of windowpaneovernight. 2. rise at room temp for 2 hours, punch down, put in fridge for overnight fermintation. Takeout, divide, and place in pan, fits a pullman pan or 8X4 loaf tin,and rise at room temp for about 6 hours. For a pullman pan, it should be about 80% full; for US 8x4inch pan, it should be about one inch above the edge. The dough would have tripled by then, if it can't, your kneading is not enough. Shape. To shape divide dough into three parts, roll fairly thin, eliminating any air bubbles, then fold in sides and roll (photos included] place each roll in pan, allow to rest for up to 6 hours until doubled. bake at 400F for 45min, brush with butter when warm.
[Name] Hanalei Bread Co. Granola Copy Cat [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-08-17T15:49:00Z [Description] Make and share this Hanalei Bread Co. Granola Copy Cat recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1", "1", "1/4", "2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["oats", "walnuts", "raisins", "cranberries", "golden raisin", "candied ginger", "cinnamon", "salt", "coconut oil", "maple syrup", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.4 [FatContent] 27.7 [SaturatedFatContent] 13.1 [CholesterolContent] 0.0 [SodiumContent] 132.4 [CarbohydrateContent] 74.7 [FiberContent] 8.9 [SugarContent] 32.6 [ProteinContent] 13.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300 degrees and line two baking sheets with silpat or parchment paper.", "Measure and pour all dry ingredients (up to salt] in a bowl and mix.", "Measure all wet/liquid ingredients into a separate bowl and mix.", "Combine wet and dry ingredients until well coated.", "Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer.", "Bake for 30 minutes or until granola is golden brown, stirring once halfway through.", "Let granola cool completely. Store in an air-tight container for up to 1 month." ]
[Name] Low Carb Grilled Cheese (Keto Bread) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2020-08-17T15:49:00Z [Description] Make and share this Low Carb Grilled Cheese (Keto Bread) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/28/HprzFi7TtC9wmvfeLVgP_20200816_031655.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "1/2", NA, "2"] [RecipeIngredientParts] ["butter", "egg", "baking powder", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.5 [FatContent] 23.2 [SaturatedFatContent] 13.2 [CholesterolContent] 234.7 [SodiumContent] 628.3 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 12.0 [RecipeServings] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] Melt butter in a small square or rectangular microwave safe dish. Beat in egg thoroughly. Add almond flour, baking powder, seasoning of choice and mix until thoroughly combined. Microwave on high 60-90 seconds until bread is set. Once cool, remove from container and cut into 2 slices. Add butter or oil to a frying pan over medium to medium low heat. Place slice of bread into pan, cover with cheese slices and top with other slice of bread. Cook both sides until browned.
[Name] Homemade Tomato Soup (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-08-17T15:50:00Z [Description] Make and share this Homemade Tomato Soup (Low Carb) 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/2002794258/kUznBkZlQ7KZI2elXNPr_20200816_031713.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["14 1/2", "8", "1", "1", "1", "1/4", "1", "2", "1", NA] [RecipeIngredientParts] ["canned tomatoes", "canned tomato sauce", "chicken", "onion", "garlic", "parmesan cheese", "butter", "ghee", "olive oil", "avocado oil", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.8 [FatContent] 14.9 [SaturatedFatContent] 7.0 [CholesterolContent] 27.7 [SodiumContent] 789.2 [CarbohydrateContent] 14.2 [FiberContent] 3.2 [SugarContent] 8.1 [ProteinContent] 5.9 [RecipeServings] 3.0 [RecipeYield] 3 cups [RecipeInstructions] Add butter and oil to a pan. Add in minced onion and saute until soft and translucent, about 5 minutes. Add minced garlic and cook one minute or until fragrant. Add canned tomatoes, tomato sauce, stock, Parmesan cheese and any desired seasonings. Bring to a boil, reduce to a simmer for 20 minutes. Blend with immersion or standard blender until desired consistency has been reached. Finish with heavy cream, if desired.
[Name] Summer Vegetable Lasagna [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-08-17T15:50:00Z [Description] This is phenomenal. Nothing like fresh summer vegetables from the garden in your lasagna. The fresh basil is a must. Recipe courtesy of Cookie and Kate. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1", "1", "1/4", "5 -6", "28", "1/4", "2", "2", "1/2", "1/4", "2", "1/4", NA, "9", "8"] [RecipeIngredientParts] ["extra virgin olive oil", "carrots", "red bell pepper", "zucchini", "salt", "diced tomatoes", "fresh basil", "extra virgin olive oil", "garlic cloves", "salt", "red pepper flakes", "cottage cheese", "salt", "fresh ground black pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.4 [FatContent] 15.8 [SaturatedFatContent] 5.7 [CholesterolContent] 31.4 [SodiumContent] 700.3 [CarbohydrateContent] 11.4 [FiberContent] 2.9 [SugarContent] 6.9 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Add a few large handfuls of spinach. Cook, stirring frequently,until the spinach is wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce]. Rinse out the food processor. Add the basil,olive oil, garlic, salt, and red pepper flakes. Pour half of the cottage cheese (1 cup] into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the bowl of the food processor this time. Just put it back onto the machine because you'll need it later. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not pureed], about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add 1/4 tsp to 1/2 tsp salt and lots of freshly ground black pepper. Stir to combine. Spread 1/2 cup tomato sauce evenly over the bottom of a 9x9 inch baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary]. Spread half of the cottage cheese mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle 1/2 cup shredded cheese on top. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we're skipping the tomato sauce in this layer]. Sprinkle 1/2 cup shredded cheese on top. Top with 3 or more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce left over] to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese. Wrap a sheet of parchment paper or foil around the top of the lasagna (don't let it come in contact with the cheese]. Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown. Remove from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to cool to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.
[Name] Zucchini Cake With Cream Cheese Frosting [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-08-17T15:51:00Z [Description] Do you have lots of zucchini in your garden, and you want to make something different? This really is a delicious cake. Recipe courtesy of Tastes Better from Scratch. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1/2", "2", "2", "1/3", "2", "2", "2", "1/2", "1", "2", "1/4", "1/4", "2/3", "8", "6", "2 1/2 - 3", "1", NA] [RecipeIngredientParts] ["canola oil", "granulated sugar", "light brown sugar", "crushed pineapple", "eggs", "vanilla extract", "sour cream", "zucchini", "all-purpose flour", "baking powder", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "ground ginger", "golden raisins", "chocolate chips", "cream cheese", "butter", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.1 [FatContent] 14.2 [SaturatedFatContent] 5.7 [CholesterolContent] 42.2 [SodiumContent] 265.2 [CarbohydrateContent] 42.5 [FiberContent] 0.7 [SugarContent] 32.0 [ProteinContent] 2.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a 9x13 inch baking pan. Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini. In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined. Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
[Name] Almond Flour Zucchini Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-08-17T15:51:00Z [Description] A coworker shared this recipe with me, and it's delicious. It has a great flavor, but it doesn't have any sugar or regular flour. I used 1/2 cup applesauce in place of the ripe banana I didn't have. Recipe courtesy of Against All Grain. Serving size is estimated. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1/2", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["cinnamon", "baking soda", "salt", "nutmeg", "eggs", "honey", "banana", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 1.9 [SaturatedFatContent] 0.7 [CholesterolContent] 69.8 [SodiumContent] 331.2 [CarbohydrateContent] 13.3 [FiberContent] 0.9 [SugarContent] 11.0 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 2 mini loaves [RecipeInstructions] ["Preheat oven to 350.", "Combine the dry ingredients in a small bowl.", "Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1 to 2 minutes until frothy and fully combined.", "Add the zucchini and beat again just enough to incorporate.", "Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.", "Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.", "Bake for 30 to 35 minutes until the middle is set and a toothpick comes out clean." ]
[Name] Tuna Chili Pearl Couscous “Risotto” [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-08-17T15:51:00Z [Description] I adapted a low fat tuna chili risotto recipe to use some pearl couscous that I had lying around and it was amazing! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/33/ShnsaBN4RdWqQgAT1Fz4_61917122341__A5900900-E7DD-4EEA-8DC7-A52E6B6FD0EC (1).JPG" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Grains", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "425", "1", "2", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["couscous", "chunk tuna", "leek", "butter", "garlic cloves", "lemon juice", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.4 [FatContent] 14.0 [SaturatedFatContent] 7.0 [CholesterolContent] 65.8 [SodiumContent] 1008.4 [CarbohydrateContent] 85.0 [FiberContent] 6.4 [SugarContent] 6.6 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a large saucepan over medium/low heat and sauté the leek (or onion] and garlic for 5 minutes until it softens, stirring occasionally to prevent sticking. Stir in the chili and couscous and cook for 2 minutes, stirring often, to lightly toast the couscous. Add half a cup of the heated stock and stir until the liquid is absorbed. Add the rest of the heated stock, the flaked tuna, peas and lemon juice and stir to combine. Bring to the boil. Reduce heat to low, cover with the lid, and simmer for 12 to 15 minutes or until the liquid is absorbed. Stir every few minutes to prevent sticking. Remove from heat, stir in the Parmesan cheese and serve.
[Name] Lemon Garlic Chicken With Zoodles [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-08-17T15:52:00Z [Description] Make and share this Lemon Garlic Chicken With Zoodles 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/2002794258/Kjg6btgSRAO5mkcJXfgo_20200816_235119.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Lemon", "Poultry", "Citrus", "Fruit", "Vegetable", "Meat", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "12", "1", "1", "1 -2", NA, "1", NA] [RecipeIngredientParts] ["zucchini", "cherry tomatoes", "grape tomatoes", "avocado oil", "lemon juice", "garlic", "lemon zest", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.1 [FatContent] 11.2 [SaturatedFatContent] 2.3 [CholesterolContent] 63.8 [SodiumContent] 90.3 [CarbohydrateContent] 15.6 [FiberContent] 4.7 [SugarContent] 10.5 [ProteinContent] 25.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add oil to saute pan over medium low heat. Add in zucchini and saute until semi soft. Add minced garlic, tomatoes, seasoning and lemon juice and cook until tomatoes are softened and chicken is heated through. Serve topped with lemon zest and grated Parmesan cheese.
[Name] Filipino BBQ Sauce [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2020-08-18T13:24:00Z [Description] In Western cooking, teriyaki has become a catchall term for a range of soy-based sauces and marinades, which are often too thick, sticky and sickeningly sweet. This sauce is much thinner but packed with intense flavor. It's made to be used as a marinade, a cooking glaze or a finishing sauce. This sauce has a the classic sweet and savory soy sauce flavor without the heavy syrup you find in manufactured sauces. It can be used on just about anything from burgers, fried rice, ribs, grilled chicken and steaks. You will want to "can" this to preserve it because it makes a 2-quarts of sauce. After the recipe is complete, simply pour into mason jars and use standard canning procedures. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/35/vONGbrbvTByrbbKX5Ufp_20200909_054113.jpg" [RecipeCategory] Sauces [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "mirin", "tomato paste", "vinegar", "garlic powder", "onion powder", "ginger paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1333.9 [CarbohydrateContent] 19.8 [FiberContent] 0.4 [SugarContent] 17.9 [ProteinContent] 2.7 [RecipeServings] 50.0 [RecipeYield] 2 quarts [RecipeInstructions] If you can't find cane vinegar, such as Silver Swan brand or Datu Puti, you can substitute cider vinegar. Combine all ingredients in a nonreactive bowl and whisk until well incorporated. I didn't use any chili or spices in this recipe, because I wanted something I can count on for a base flavor that can be seasoned accordingly when preparing various dishes. Feel free to spice it up if you'd like. Transfer ingredients to a large saucepan over medium heat and simmer for 35 mins or so, stirring constantly. Remove from heat and let cool thoroughly. Transfer sauce into Mason jars with new lids and seal the jars, making sure no sauce is on the rim of the lids. Use proper canning techniques to preserve sauce for up to one-year.
[Name] Green Beans With French Dressing [AuthorId] 2002383220 [AuthorName] Johns Cutie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-08-18T13:24:00Z [Description] I found this recipe in an old home-economic teacher's cookbook. I wanted to make my green beans into something different, and this was surprisingly tasty. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2"] [RecipeIngredientParts] ["French style green beans", "purple onions", "sweet white onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 138.2 [FatContent] 9.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 545.3 [CarbohydrateContent] 13.0 [FiberContent] 4.7 [SugarContent] 5.6 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice the onion to your preference. I like them very thing, and used purple because it was most colorful. Heat the green beans until they are hot. Drain the beans and put in dish. Top with onion. Pour French Dressing over beans and onions. Serve.
[Name] Cheezy Crispy Kale Chips (Vegan) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-08-18T13:25:00Z [Description] Make and share this Cheezy Crispy Kale Chips (Vegan) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/lfb20TO4R5W6mSVwrSsp_20200818_004908.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "1/2", "1/4", "1/4", NA, "1/2", NA] [RecipeIngredientParts] ["kale", "cashews", "nutritional yeast", "water", "salt", "onion powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.2 [FatContent] 7.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 121.9 [CarbohydrateContent] 15.3 [FiberContent] 4.4 [SugarContent] 0.7 [ProteinContent] 8.2 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] ["Separate kale leaves from stems and tear into large pieces.", "Add kale leaves to a large bowl.", "Grind cashews to a fine consistency in a food processor or blender.", "Add in remaining ingredients and blend until a thin paste is formed.", "Combine cashew butter mixture with kale leaves by hand, coat thoroughly.", "Lay coated kale pieces in a single layer in air fryer and cook at 360°F for 8 to 10 minutes or in an oven at 300°F for 25-30 minutes flipping once halfway through.", "Store in sealed container in fridge for 4-5 days." ]
[Name] Healthy Egg White Omelet [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-08-18T13:25:00Z [Description] Light and flavorful, this is a healthy way to start your day! It's a smart recipe because it uses up your egg whites and leftover veggies... VIDEO https://www.youtube.com/watch?v=DPY4y12my9A [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/XlplAVOSFe1zR8HfKZ6m_White-Omelet_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/4", "3", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["sea salt", "black pepper", "red onion", "mushrooms", "cherry tomatoes", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.7 [FatContent] 21.6 [SaturatedFatContent] 13.4 [CholesterolContent] 60.2 [SodiumContent] 1047.1 [CarbohydrateContent] 10.7 [FiberContent] 2.6 [SugarContent] 5.2 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] 1 omelet [RecipeInstructions] ["In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.", "In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.", "Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet." ]
[Name] White Bean and Sausage Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-08-20T19:05:00Z [Description] From Martha Stewart's magazine Everyday Food. Submitted by Margaret Simone, Singer Island, Florida. Can be easily doubled. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1", "2", "1", "1", "1", NA, "1", "1/4"] [RecipeIngredientParts] ["Italian sausage", "onion", "minced garlic cloves", "diced tomatoes", "cannellini", "fresh basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.2 [FatContent] 25.7 [SaturatedFatContent] 9.4 [CholesterolContent] 54.0 [SodiumContent] 1135.9 [CarbohydrateContent] 38.6 [FiberContent] 8.1 [SugarContent] 4.6 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a Dutch oven, cook sausage over medium high heat, breaking it up with a spoon. Add onion and minced garlic. Cook stirring often, until sausage is browned and onion is softened, about 8 minutes.", "Add 1 can each diced tomatoes and beef broth. Bring to a boil. Reduce heat and simmer, partially covered, until tomatoes are softened, about 10 minutes.", "Sir in drained and rinsed cannellini beans. Simmer until heated through, 2 minutes. Season with salt and pepper.", "Stir in 1 Tbs chopped fresh basil leaves. Garnish with grated Parmesan cheese." ]
[Name] Windfall Apple Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2020-08-20T19:05:00Z [Description] A recipe I've been saving for years from a country living magazine. This cake is best eaten the day it is made. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2 1/4", "1/4", "5", "1", "3", "1", "1", "1", "4", "1/4", "1"] [RecipeIngredientParts] ["sugar", "walnuts", "ground cinnamon", "orange zest", "all-purpose flour", "baking powder", "salt", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.8 [FatContent] 26.2 [SaturatedFatContent] 3.7 [CholesterolContent] 74.4 [SodiumContent] 371.4 [CarbohydrateContent] 92.9 [FiberContent] 3.7 [SugarContent] 58.9 [ProteinContent] 7.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375*. Lightly grease a 10 inch tube pan; set aside. In a medium bowl combine apples, 1/4 cup of the sugar, walnuts, currants, cinnamon and orange zest. In a large bowl sift together flour, remaining 2 cups sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, eggs, orange juice and vanilla. Beat well, until light and fluffy. Spoon slightly more than a third of the batter into the prepared pan. Spoon half of the apple mixture on top of batter, top with half of remaining batter, then remaining apple mixture, and finish with remaining batter. Bake for 1 1/4 hours or until a cake tester comes out clean. (Cover cake loosely with aluminum foil if top begins to brown too quickly.] Cool slightly before removing from pan. Serve with vanilla or honey ice cream.
[Name] Provencal Summer Vegetable Bake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-08-20T19:05:00Z [Description] From Aug 2012 Family Circle magazine. Forget what you learned about salting eggplant. The theory is that it eliminates bitterness. Varieties today are not bitter so don't add extra salt. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "3/4", "2", "1", "2 1/2", "1/4", "1", "3", "1/2", "3", "4"] [RecipeIngredientParts] ["sweet onions", "olive oil", "salt", "garlic cloves", "cannellini beans", "pepper", "eggplant", "russet potato", "plum tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.9 [FatContent] 20.1 [SaturatedFatContent] 7.6 [CholesterolContent] 22.4 [SodiumContent] 912.5 [CarbohydrateContent] 48.2 [FiberContent] 15.0 [SugarContent] 14.7 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Peel and halve onions; cut into 1/4 inch thick slices. Heat 1 Tbs of the oil in a large saute pan over medium heat. Add onions and 1/4 tsp salt. Cook 8-10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 tsp of the herbes de provence and 1/8 tsp of the pepper. Pour mixture into bottom of a 9x13 inch casserole dish. Meanwhile, cut eggplant, squash, potaotes and tomatoes into 1/4 inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandoline.] Toss vegatables with remaining 2 Tbs olive oil, 1/2 tsp salt, 2 tsp herbes de provence and 1/8 tsp pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. Layer alternating veggies and in rows. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
[Name] Momma's Blackberry Dumplings [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-08-20T19:05:00Z [Description] My mom is from the heart of Arkansas and she and her mom used to make this cobbler when blackberries were ripe. I have not seen this method for their "cobbler" elsewhere. This recipe is being kept here for future reference as it is like an heirloom. Good childhood memories in each bite. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "1", "1/4", "1", "5"] [RecipeIngredientParts] ["fresh blackberries", "white sugar", "water", "butter", "cinnamon", "flour", "salt", "shortening", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.1 [FatContent] 10.9 [SaturatedFatContent] 3.9 [CholesterolContent] 32.2 [SodiumContent] 333.2 [CarbohydrateContent] 81.5 [FiberContent] 4.8 [SugarContent] 53.5 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place blackberries, sugar, water, butter and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.", "Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs.", "Stir the beaten egg into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need; when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.", "Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.", "Holding each strip of dough over the boiling blackberries pinch off 2-inch lengths and drop into the berries. Repeat until all the dough has been used. Do not rush the process as the dumplings might stick together and not cook completely. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together." ]
[Name] Mushroom Risotto [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-08-20T19:16:00Z [Description] This recipe is deliciously easy. With the technique showed in the video, this is the perfect meal to enjoy anytime! VIDEO https://www.youtube.com/watch?v=8RGVa8ctynU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/e3lXxuMbQk2DZGlUT2oQ_Mushroom-Risotto-2_Fotor-1024x768.jpg" [RecipeCategory] Rice [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1/2", "3", "1/4", "1/2"] [RecipeIngredientParts] ["dried funghi porcini", "mushroom", "butter", "olive oil", "sea salt", "ground black pepper", "shallot", "arborio rice", "marsala wine", "low sodium beef broth", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1180.3 [FatContent] 35.0 [SaturatedFatContent] 18.0 [CholesterolContent] 72.0 [SodiumContent] 1589.7 [CarbohydrateContent] 141.9 [FiberContent] 6.7 [SugarContent] 7.0 [ProteinContent] 23.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Pour broth in a saucepan and keep it very warm (do not boil it] until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.", "Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley." ]
[Name] GRILLED BRIE HAM & PEAR SANDWICH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-08-20T19:16:00Z [Description] This delicious sandwich is a bit out of the ordinary and so easy to make. Within 15 minutes, you can enjoy it! VIDEO https://www.youtube.com/watch?v=BS6ilOwQ5Vw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QSBUJdsqTM6BAgLMsU6a_Grilled-Brie-Ham-Pear-Sandwich-9_Fotor-1024x768.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "6", "3", "3", "1/2", "6", "6", "3", "1/4"] [RecipeIngredientParts] ["bosc pear", "pomegranate molasses", "black pepper", "butter lettuce", "Dijon mustard", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 742.4 [FatContent] 30.7 [SaturatedFatContent] 17.0 [CholesterolContent] 101.0 [SodiumContent] 1758.9 [CarbohydrateContent] 87.2 [FiberContent] 6.6 [SugarContent] 11.1 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 3 sandwcihes [RecipeInstructions] Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce. Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only. In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top. Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately. Makes 3 sandwiches.
[Name] Tomato Feta Shrimp [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-08-20T19:22:00Z [Description] Make and share this Tomato Feta Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1/4", "2", "1/4", "1", "2", "3/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "dried oregano", "pepper", "salt", "diced tomatoes", "white wine", "medium shrimp", "fresh parsley", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.2 [FatContent] 11.0 [SaturatedFatContent] 4.9 [CholesterolContent] 168.3 [SodiumContent] 1115.7 [CarbohydrateContent] 14.0 [FiberContent] 3.2 [SugarContent] 7.8 [ProteinContent] 21.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened. Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
[Name] Light Mushroom Sauce [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-08-20T19:22:00Z [Description] Use to top off a great London Broil or baked potato. Can use on most any thing your imagination will let you. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "1/4", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "garlic clove", "all-purpose flour", "skim milk", "parsley", "salt", "pepper", "lemon juice", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.3 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 15.6 [SodiumContent] 465.1 [CarbohydrateContent] 13.0 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] 1 serving [RecipeInstructions] Melt butter in a large skillet. Saute garlic. Add sliced mushrooms and saute over medium high heat until mushrooms are brown and liquid is mostly evaporated. May require additional butter. Stir in flour and cook for 2 minutes. Add milk, parsley, salt and pepper. Stir and cook for about 5 minutes or until it begins to thicken. Add lemon juice and stir. Add butter as needed. flour and butter will cause the sauce to thicken.
[Name] Versatile Vanilla Icing [AuthorId] 2002801806 [AuthorName] Mitch N. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-08-20T19:22:00Z [Description] Make and share this Versatile Vanilla Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "50"] [RecipeIngredientParts] ["icing sugar", "vanilla essence", "boiling water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 5.0 [SaturatedFatContent] 3.2 [CholesterolContent] 13.4 [SodiumContent] 45.2 [CarbohydrateContent] 30.0 [FiberContent] 0.0 [SugarContent] 29.4 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 5 yum [RecipeInstructions] sift flour into medium bowl. add hot water. add butter into bowl. when at the right consistency, add butter.
[Name] Un-Stuffed Pepper Casserole (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-08-21T20:30:00Z [Description] Make and share this Un-Stuffed Pepper Casserole (Low Carb) 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/2002794258/EGZ1oWi8R8adfSiXhgEd_IMG_20200819_003740_887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/EGZ1oWi8R8adfSiXhgEd_IMG_20200819_003740_887.jpg"] [RecipeCategory] Pork [Keywords] ["Peppers", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "1", "1", "1 1/2", "14 1/2", "2", "1/2", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["red bell peppers", "ground beef", "ground sausage", "onion", "garlic", "cauliflower", "diced tomatoes", "tomato paste", "Worcestershire sauce", "mozzarella cheese", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.0 [FatContent] 22.6 [SaturatedFatContent] 8.4 [CholesterolContent] 67.7 [SodiumContent] 467.9 [CarbohydrateContent] 12.5 [FiberContent] 3.5 [SugarContent] 7.4 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Cut peppers into 2 inch chunks. Place peppers skin side up in a single layer in a shallow microwave safe dish with about an inch of water and microwave for 8 minutes on high or until tender. In a saute pan, add oil, onion and garlic and cooked until softened. Add fresh or frozen riced cauliflower and cook for 2 minutes. Add stock and cook until evaporated. Transfer cauliflower mixture to a bowl. Brown ground beef and sausage. Add tomato paste, canned diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes. Stir in reserved cauliflower mixture and cook until sauce has thickened. Lay pepper pieces skin side down in a single layer at the bottom of a baking dish and top with \"stuffing\" mixture. Sprinkle Mozarella cheese evenly over the top. Bake at 350°F for 15-20 minutes. Broil cheese on top at end if desired.
[Name] My Chicken Caesar Salad [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-08-21T20:30:00Z [Description] Make and share this My Chicken Caesar 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/54/08/49/xFdOGV3rRZabgpa0gpET_IMG_20200820_233947_354.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Greens", "Vegetable", "Meat", "Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "1/4", "10", "1"] [RecipeIngredientParts] ["romaine lettuce hearts", "parmesan cheese", "parmesan cheese", "hard-boiled egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.7 [FatContent] 38.5 [SaturatedFatContent] 11.9 [CholesterolContent] 292.6 [SodiumContent] 1031.4 [CarbohydrateContent] 9.1 [FiberContent] 4.1 [SugarContent] 3.9 [ProteinContent] 44.0 [RecipeServings] 1.0 [RecipeYield] 1 Salad [RecipeInstructions] Chop romaine lettuce and chicken into bite-sized pieces. Add to lidded container with dressing, egg and Parmesan cheese and shake until well coated (shaking the salad distributes the dressing evenly so you don't have to use too much]. Top with Parmesan crisps.
[Name] Pizza Kale Chips [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-08-21T20:30:00Z [Description] Make and share this Pizza Kale Chips 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/2002794258/RhhGsYtvTyKEHfl2hC6e_IMG_20200820_215849_870.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/RhhGsYtvTyKEHfl2hC6e_IMG_20200820_215849_870.jpg"] [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["5", "1/2", "1/4", "1/4", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["kale", "cashews", "nutritional yeast", "water", "tomato paste", "onion powder", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.5 [FatContent] 10.1 [SaturatedFatContent] 2.3 [CholesterolContent] 5.9 [SodiumContent] 265.4 [CarbohydrateContent] 16.8 [FiberContent] 4.7 [SugarContent] 1.5 [ProteinContent] 9.8 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] ["Separate kale leaves from stems and tear into large pieces.", "Chop up pepperoni as finely as possible.", "Add pepperoni to a food processor and pulse with cashews until very finely chopped.", "Add remaining ingredients and blend until smooth.", "Toss kale with mixture by hand, massaging kale to get each piece fully coated.", "Lay coated kale pieces in a single layer in air fryer and cook at 360°F for 8 to 10 minutes or in an oven at 300°F for 25-30 minutes flipping once halfway through.", "Store in sealed container in fridge for 4-5 days." ]
[Name] Stuffed Jacket Potatoes [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-08-21T20:31:00Z [Description] Make and share this Stuffed Jacket Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/51/9SY8vdDkR49H7wuJfQLA_December 3 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/51/qbfYNgm0QGevN0Ukh4oF_6 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/51/zGRxz7UoQG2lB1reIdqQ_December 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/51/8vzsWcEfRoSLYp6GFcpY_1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/51/KUcqpKWYQ1mbkr7shBck_2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/ppSQ4B0oRGCpcQ4wCPWa_1%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "400", "4", "1", "1", "4", NA, NA, "1"] [RecipeIngredientParts] ["potatoes", "butter", "milk", "cheese", "garlic cloves", "onion", "tomato puree", "fresh green chilies", "salt", "black pepper", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.5 [FatContent] 25.1 [SaturatedFatContent] 15.6 [CholesterolContent] 64.1 [SodiumContent] 996.6 [CarbohydrateContent] 83.2 [FiberContent] 10.9 [SugarContent] 7.5 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bake the potatoes in the oven until the skin is crisp (about 1 1/2 hours]. Cut them in half lengthways and scoop out the white potato. Mash the white potato with the butter and a little milk. Add the grated cheese, chopped onion, garlic, chilies, tomato puree, salt, pepper and coriander leaves and mash again. Put the mixture back in the half skins, garnish if desired, and grill until golden brown on the top.
[Name] Simple Homemade Buttermilk [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-08-21T20:31:00Z [Description] Buttermilk is a Nourishing drink which cools the body. Ideal for summer but can be consumed throughout the year. It is tradition in the South of India and also in Gujarat. It is simple and easy to make as most households have curd/yogurt in the house. In fact it is a tradition in India to set curds at home every day. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/05opVq3EQaWipMm9lOhw_Butter%20Milk.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/05opVq3EQaWipMm9lOhw_Butter%20Milk.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "1/2", "1", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["cumin powder", "salt", "mint leaf", "coriander leaves", "curry leaves", "ginger", "green chili", "mustard seeds", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1257.0 [FatContent] 124.4 [SaturatedFatContent] 16.6 [CholesterolContent] 17.0 [SodiumContent] 57035.1 [CarbohydrateContent] 27.4 [FiberContent] 5.6 [SugarContent] 5.0 [ProteinContent] 20.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat the curds after adding water for a thin consistency. Add the ground masala. Add cumin powder and salt and mix very well. Strain through a thick sieve. Heat oil in a ladle. Add mustard seed. Add curry leaves when mustard seeds splutter. Add to the buttermilk. Serve the buttermilk cold. Add seasoning just before serving this cooling and antioxidant filled drink.
[Name] MANGO PURÉE With MIXED BERRIES & COINTREAU [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-21T20:31:00Z [Description] This refreshing dessert is light, fruity & delicious… perfect on a hot summer day! VIDEO https://www.youtube.com/watch?v=8JtS1Vg1b0w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/zbevsib9QPWy5HfQ315V_Mango-Pur%C3%A9ed-with-Mixed-Berries-Cointreau-2_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/3", "1", "1", "1/4"] [RecipeIngredientParts] ["mangoes", "vanilla yogurt", "raspberries", "blackberry", "Cointreau liqueur", "orange zest", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.8 [FatContent] 5.0 [SaturatedFatContent] 2.8 [CholesterolContent] 15.9 [SodiumContent] 59.0 [CarbohydrateContent] 42.1 [FiberContent] 5.4 [SugarContent] 36.7 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.", "Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.", "When ready to serve, top each glass with the macerated berries using a slotted spoon." ]
[Name] Whip Cream Frosting [AuthorId] 395940 [AuthorName] a_goddess [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-08-24T20:56:00Z [Description] Make and share this Whip Cream Frosting 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/395940/laIRSrIsRpmT8aIpnE3E_Whip%20cream%20frosting.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["milk", "white chocolate pudding mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 977.3 [FatContent] 97.0 [SaturatedFatContent] 60.4 [CholesterolContent] 360.2 [SodiumContent] 210.0 [CarbohydrateContent] 18.0 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 1 Cake top [RecipeInstructions] 1. In a bowl add all ingredients together. 2. Mix on med-high mixer for 5 minute. 3. Enjoy! Note: For chocolate, add chocolate pudding mix instead of white chocolate. You can also try lemon! Note: Refrigerate frosting or frosted cake.
[Name] ITALIAN-STYLE BRUSCHETTA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2020-08-24T20:56:00Z [Description] You want a healthy appetizer with tons of flavor then don't look any further... VIDEO https://www.youtube.com/watch?v=vPDnTJzpchk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/YTVkd5NXTEOdxxwqJoTZ_Bruschetta-5-2-1024x765.jpg" [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "2", "1/4", "2", "3", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["roma tomatoes", "red onions", "garlic cloves", "basil", "red wine vinegar", "extra virgin olive oil", "black pepper", "sea salt", "French baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.2 [FatContent] 7.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 733.8 [CarbohydrateContent] 76.0 [FiberContent] 4.1 [SugarContent] 5.5 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place diced tomatoes in a medium bowl. Add onion, garlic, basil, vinegar, olive oil, salt and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes. Preheat oven under broiler. Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown. Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately.
[Name] Home-Made Healthier Than Kind Nut Bars [AuthorId] 2001354885 [AuthorName] brenton vandenbosch [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2020-08-24T20:56:00Z [Description] Do you love nut bars? Enjoy making things yourself with ingredients you like? I recently made my own nut bars and the recipe is very easy. The best part is I get to use ingredients I like as opposed to shopping and searching for the perfect nut bar. Check it out and try it with any ingredients that sound good to you! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "High Protein", "Free Of...", "High In...", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sunflower seeds", "walnuts", "salt", "vanilla extract", "cocoa powder", "coconut oil", "flax seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.5 [FatContent] 61.1 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 137.9 [CarbohydrateContent] 25.1 [FiberContent] 16.5 [SugarContent] 3.4 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 5-10 bars [RecipeInstructions] Using a high power blender: blend the sunflower seeds, walnuts, flax seeds, almonds, cocoa powder, and whatever else you want to put in there. Put the blended ingredients in a bowl. Evenly distribute the vanilla extract, salt, and whatever else you want to put in there like cinnamon. Stir in the coconut oil. Wash your hands. Use your hands to mold the \"dough\" into bar shapes. Wrap each individual bar in wax paper. Stack your bars. Put them in the fridge or freezer. Let them sit a few hours. Now you have home-made nut bars. Next time try them with a little honey if you want. Healthy nut bars.

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