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[Name] 5-Minute Sesame Vinaigrette [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-24T20:57:00Z [Description] The house-made sesame vinaigrette—made with sesame oil, white vinegar, brown sugar, sesame seeds and soy sauce—makes a simple salad of green leaf lettuce, tomatoes and red onion stand out. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "rice vinegar", "soy sauce", "coarse black pepper", "honey", "ginger powder", "garlic powder", "sesame seeds", "Thai basil", "lime juice", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.8 [FatContent] 15.7 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 684.0 [CarbohydrateContent] 6.4 [FiberContent] 0.9 [SugarContent] 3.4 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] 8 ounces [RecipeInstructions] Combine all ingredients in a non-reactive bowl and whisk until thoroughly combined. Chill in a refrigerator for at least an hour before serving. Makes a great pasta salad dressing and marinade too. Store in an airtight container for up to two-weeks.
[Name] Grilled Caprese Zucchini Boats [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-08-24T20:58:00Z [Description] This is terrific. I love this more than with bread. I did mine in the oven, but the grill is probably even better. Recipe courtesy of www.homecookingmemories.com. Serving size is estimated. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", NA, "3 -4", "8", "4"] [RecipeIngredientParts] ["zucchini", "olive oil", "salt", "mozzarella cheese", "grape tomatoes", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.0 [FatContent] 17.0 [SaturatedFatContent] 6.7 [CholesterolContent] 33.6 [SodiumContent] 286.3 [CarbohydrateContent] 9.7 [FiberContent] 2.8 [SugarContent] 7.1 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat grill on medium heat. Trim off the ends of the zucchini and cut it in half lengthwise. Using small spoon, scrape out just a bit of zucchini flesh, to create a well (just enough to create a place to cradle your mozzarella cheese], leaving about 1/4\" from the edge intact. Brush the cut side of the zucchini with olive oil and season with salt (I also added pepper]. Place zucchini, cut side down, on the grill at an angle. Continue cooking until the zucchini is charred and beginning to soften, about 10 minutes or so. Turn zucchini over, laying the zucchini in the same direction as the lines on the rack, as this will help to cradle each zucchini boat. Plac 2 mozzarella strips into the well area of each zucchini boat. Top the mozzarella with about 8 tomato pieces. Cover the lid on the grill and continue cooking until the cheese is melted. After the cheese is melted, remove your zucchini boats carefully from the grill. Before serving, sprinkle with your basil ribbons.
[Name] Baked Parmesan Yellow Squash Rounds [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-08-24T20:59:00Z [Description] This is terrific. I used parmesan and romano, and I used regular sea salt and cracked pepper. I also used olive oil instead of using nonstick cooking spray or foil or parchment paper. Recipe courtesy of www.fivehearthome.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1/2"] [RecipeIngredientParts] ["fresh ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.1 [FatContent] 7.5 [SaturatedFatContent] 4.4 [CholesterolContent] 22.0 [SodiumContent] 386.2 [CarbohydrateContent] 7.6 [FiberContent] 2.2 [SugarContent] 4.5 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat an oven rack in the center position in the oven. Preheat oven to 425. Line a baking sheet with foil lightly misted with nonstick cooking spray or parchment paper. I used olive oil instead and didn't use any foil or parchment paper. Wash and dry the squash, and then cut each one into 1/4 inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. You can also broil for a minute or two at the end of cooking time to speed up browning. Serve immediately.
[Name] Amazing Mexican Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2020-08-24T21:00:00Z [Description] Yum. This is delicious. You can leave out the chorizo or sausage if you want it vegetarian. I used almond milk in place of the regular milk. I also left out the salt because the chorizo is salty enough. This is naturally gluten-free and can be made ahead the day before. Recipe courtesy of Gimme Some Oven. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/4", "1", "1", "4", "15", "15", "2/3", "1", "1", "12", "1/3", "8", "3", NA] [RecipeIngredientParts] ["ground sausage", "chorizo sausage", "green bell pepper", "garlic cloves", "salsa", "green chili salsa", "black beans", "pinto beans", "whole kernel corn", "ground cumin", "fine sea salt", "eggs", "milk", "corn tortillas", "avocados", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.6 [FatContent] 28.3 [SaturatedFatContent] 12.3 [CholesterolContent] 255.6 [SodiumContent] 1192.7 [CarbohydrateContent] 21.0 [FiberContent] 4.4 [SugarContent] 3.4 [ProteinContent] 25.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400. Lightly mist a 9x 13 inch baking dish with cooking spray and set aside. (I use butter or oil instead because I do not use cooking spray]. Cook the sausage in a large pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in a saute pan. If there is no grease remaining, add a tablespoon of oil to the pan. Add the onion and pepper and saute for 5 minutes, stirring occasionally, until softened. Add the garlic and saute for 1 to 2 minutes more, stirring frequently, until fragrant. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside. In a separate bowl, whisk together the eggs and milk until evenly combined and set aside. Alright,time to layer up all of the ingredients. Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture, and cheese. Cover the dish with foil and bake for 45 to 50 minutes, or until the center of the casserole is cooked through and no longer jiggly (when a toothpick inserted in the center of the casserole comes out clean]. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Sprinkle with your desired toppings, slice, and serve warm. If you want the cheese on top of the casserole to be a bit crispier, just uncover the casserole during the final 10 minutes of cooking.
[Name] World's Easiest PIzza Crust [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-08-24T21:00:00Z [Description] It really is the easiest crust I've ever made. No yeast, no waiting for it to rise, no wishing it would hurry up. You don't need to go to pizza crust cooking school or even the store to make pizza. Save some extra flour and extra cornmeal for dusting. Recipe courtesy of Kirbie's Cravings. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/8", "2 1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.6 [FatContent] 4.9 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 902.7 [CarbohydrateContent] 78.5 [FiberContent] 2.5 [SugarContent] 6.0 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425. Mix 1 1/4 cups of flour (reserve a quarter cup], salt, baking powder, and yogurt together.", "Use knead attachment on mixing bowl and mix for 5 minutes. Dough will still be very very sticky. Add in remaining 1/4 cup flour. Mix on very low speed until dough for a few seconds just comes together. Do not knead again because the dough will become sticky again.", "Put whatever toppings you wish on pizza. Sprinkle cornmeal onto pizza stone. Place one of the pizzas onto the pizza stone and bake about 10 minutes until dough rises, bubbles up and turns a golden brown. Bake only pizzas one at a time. Eat immediately." ]
[Name] Zucchini-Pesto Pizza [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-08-24T21:00:00Z [Description] I made my own crust (see World's Easiest Pizza Crust recipe), and these were terrific flavors together. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/2", "8", "2", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "tomatoes", "salt", "pesto sauce", "olive oil", "pepper", "lemon", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.6 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 149.0 [CarbohydrateContent] 4.5 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F. Brush large cookie sheet or pizza stone with oil. Place crust on prepared pan.", "Seed and slice tomatoes and place on a towel. Sprinkle with salt and let stand 10 minutes. (I skipped the salt on tomatoes--it's salty enough to me without].", "Spread pesto on crust. Blot tomatoes and place on pesto.", "Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.", "Bake 15 minutes or until zucchini is tender. Grate peel of lemon over pizza. Top with fresh mint leaves, chopped." ]
[Name] Cold Italian "zoodle" Pasta Salad [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-08-24T21:00:00Z [Description] A low carb take on my favorite simple summer recipe! Add any veggies you like for a zesty summer side! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/6LIVfD1bRnWM9lV5RDKm_20200823_222316.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2"] [RecipeIngredientParts] "zucchini" [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 9.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 314.7 [CarbohydrateContent] 9.2 [FiberContent] 2.0 [SugarContent] 7.3 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Spiralize zucchini. Add zoodles to well salted, boiling water and boil for 7-10 minutes or until tender (depending on ripeness]. Drain well, do not rinse and add to a lidded bowl. Add Italian dressing and toss to coat-must be done warm for optimum flavor. *If adding additional vegetables, add now. Refrigerate for at least an hour before serving.
[Name] Slow-Cooker Cuban Black Bean Soup [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-08-24T21:00:00Z [Description] This all-day slow-cooker recipe isn’t your average bean soup—it’s wildly flavorful and extra hearty, and we’d bet it’ll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can’t-skip step that’s super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed! [Images] character(0) [RecipeCategory] Cuban [Keywords] ["Caribbean", "Easy"] [RecipeIngredientQuantities] ["32", "1", "3", "1", "1", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["chicken broth", "ham shank", "black beans", "diced tomatoes", "onion", "ground cumin", "garlic powder", "salt", "crushed red pepper flakes", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.2 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 902.9 [CarbohydrateContent] 63.5 [FiberContent] 21.9 [SugarContent] 4.7 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone. 2. Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired.
[Name] Simple Cream Cheese Chicken Enchiladas [AuthorId] 1803179024 [AuthorName] Catherine H. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-08-25T14:33:00Z [Description] Make and share this Simple Cream Cheese Chicken Enchiladas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803179024/JS3FR32RmW6xM7Nvt1AG_enchiladas.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "8", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "8 -12", "2"] [RecipeIngredientParts] ["butter", "bell pepper", "mushrooms", "cream cheese", "sour cream", "chili powder", "cumin", "rotel", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 848.8 [FatContent] 51.8 [SaturatedFatContent] 27.5 [CholesterolContent] 182.1 [SodiumContent] 2451.9 [CarbohydrateContent] 55.0 [FiberContent] 6.0 [SugarContent] 16.7 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] 8-12 enchiladas [RecipeInstructions] Preheat oven to 350 degrees. In a large skillet melt the butter over medium heat. Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes. Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese. Heat until all the cheeses are completely melted. Combine in the shredded chicken. Coat a baking dish with cooking spray. Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish. Repeat until you are out of the chicken mixture, tortillas, or room in your dish. Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce]. Cover with the remaining cheese. Bake at 350 degrees for 20-25 minutes, uncovered.
[Name] Coconutty Cream Pie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-08-25T14:33:00Z [Description] Creamy, rich and tasty, this pie is so delicious! With its beautiful coconut flavor, this is an amazing dessert you just have to make... VIDEO https://www.youtube.com/watch?v=--rXsABsBwo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/jPwhyTGQtiZCZTEnyy7V_Coconut-Cream-Pie_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["9", "4", "1/4", "3/4", "1/4", "1", "1 1/2", "2", "1", "1/2", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["cornstarch", "granulated sugar", "sea salt", "coconut milk", "half-and-half", "unsalted butter", "vanilla extract", "sweetened flaked coconut", "heavy cream", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.4 [FatContent] 45.6 [SaturatedFatContent] 29.5 [CholesterolContent] 157.4 [SodiumContent] 276.8 [CarbohydrateContent] 47.6 [FiberContent] 1.6 [SugarContent] 28.5 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely. In a medium bowl, beat yolks and set aside. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes. Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it. Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool. In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside. To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
[Name] Ultimate Salad Bar [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-08-25T20:54:00Z [Description] Create the ultimate salad bar at home with these quick and simple tips and tricks (including two deliciously easy homemade salad dressings). Hint: Get some help from the store! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/mLtVelBSthanFYXdhrUw_Salad-Bar-15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/NPGd80nCQduUEGW30tac_Salad-Bar-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/oKlpAb1KSfeHfTIsmyyg_Salad-Bar-12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/7PTeKH6YSvqHQpHvGZsV_Salad-Bar-14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/wRWSlY3tRy6GvWGHOOgk_Salad-Bar-18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/s1LLuwpiTgKHJ9WdaT76_Salad-Bar-19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/tltPmY8ZQZ2YKuV4PjO2_Salad-Bar-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/zC0EzVAhS6qQXfRRL1GV_Salad-Bar-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/GwV9vsehS52T7qblluUp_Salad-Bar-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/bSPgCWqETB60i9WhjSjL_Salad-Bar-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/ckSXBKORbqpr19zp7EbQ_Salad-Bar-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/rbxSm2WQy2TICPJj2h0f_Salad-Bar-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/PYxGxJqbT7WXN1mIOdgG_Salad-Bar-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/s29bLJ7RkyuANyy5rcv5_Salad-Bar-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/rSqQjCmzRCSbBWbmlF2f_Salad-Bar-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/67/0Riq47DTOKPHIJNFM8yz_Salad-Bar-5.jpg" ] [RecipeCategory] Salad Dressings [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "10", "10", "8", "8", "8", "8", "6", "2", "2", "1", "1", "1", "1", "1", "1", "4", "4", "4", "8", "1/2", "1/2", "1/2", "1/2", "1", "2", "1", "1/2", "1/2", "1/3", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["romaine lettuce", "tofu", "ham", "bacon", "hard-boiled eggs", "avocados", "carrots", "cucumber", "frozen corn", "garbanzo beans", "cherry tomatoes", "red onion", "feta cheese", "parmesan cheese", "cheddar cheese", "croutons", "sunflower seeds", "dried cranberries", "red wine vinegar", "olive oil", "Dijon mustard", "garlic cloves", "salt", "black pepper", "mayonnaise", "white wine vinegar", "Dijon mustard", "fresh lemon juice", "fresh chives", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1161.6 [FatContent] 70.7 [SaturatedFatContent] 20.5 [CholesterolContent] 299.6 [SodiumContent] 2772.1 [CarbohydrateContent] 74.9 [FiberContent] 16.4 [SugarContent] 8.6 [ProteinContent] 61.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use this more as a guide for creating the ultimate salad bar at home. You don't have to follow this completely as written. First the base. I like to have three different lettuces to choose from. In three separate large bowls, place the chopped romaine, spring lettuce mix and baby spinach and set aside. Next up is the protein. Use help from the store for this. Go to the deli counter and get roasted chicken and just slice or shred at home. Cooked ham that you dice up can be a quick fix as well! If you want to cook the tofu yourself, drain extra-firm tofu very well and pat dry. Then cube up and sauté in a pan with a bit of olive oil, salt and pepper. Cook the bacon strips in the oven on a baking sheet for a quick and easy no-mess way of cooking. Lastly, hard boil some eggs for a quick protein rich alternative to meat! No salad bar is complete without veggie toppings, and you'll want lots of them. In small bowls, lay out the different sliced and chopped vegetables. This can be whatever you like, have on hand or find at the grocery store in season. I used avocado, carrots, peas, cucumber, corn, tomatoes, and red onion. Canned beans like chickpeas or black beans add a nice hearty bite to salads as well. Now let's talk cheese. Sure we're trying to be healthy but a small amount of cheese never hurt anyone. Set out some of your favorite cheeses. I like crumbled feta for a nice salty bite, or grated parmesan. Simple shredded cheddar or cubed mozzarella would be great as well. Finish things off with some crunchy and/or chewy toppings. Nuts or seeds are always a good idea. Sunflower seeds, pecans, walnuts or dried fruit are all good options. Take advantage of what the store has to offer. You can't forget the croutons either. I don't think I can have a salad without croutons. For dressings: You can buy some or you can make one or both of these super easy dressings. For the Dijon Vinaigrette, place all of the ingredients into a mason jar and secure tightly with the lid. Then shake until fully combined. It's that simple! For the creamy Dijon dressing, whisk together the ingredients in a bowl until smooth. Transfer to serving dishes and place near the end of your salad bar. Then just have your guests go through and create their own salads!
[Name] Cold Veggie Pizza [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-08-28T20:22:00Z [Description] A light and delicious treat. Great for parties! A low carb version of the original Pillsbury recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/68/grh8o0YnT0mlrJPwahE7_20200826_003014.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "2", "3/4", "1", "1", "1", "1/8", "1/8", "1/4", NA, "1", "4", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["mozzarella cheese", "cream cheese", "egg", "butter", "baking powder", "garlic powder", "onion powder", "salt", "cream cheese", "sour cream", "dried dill weed", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.2 [FatContent] 29.3 [SaturatedFatContent] 16.7 [CholesterolContent] 136.1 [SodiumContent] 502.3 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 2.3 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 4 slices [RecipeInstructions] Crust: Add mozzarella cheese and cream cheese to microwavable safe bowl and heat on high 60-90 seconds or until melted. Mix well before combining with other ingredients. Add remaining crust ingredients and mix until well incorporated. Make sure ingredients are completely incorporated (use hands if necessary; it helps to add oil or nonstick spray to hands] and form into a ball. Refrigerate for 10-15 minutes. Roll out dough in a rectangle about 1/8\" thick onto parchment paper or a Silpat oven liner. Bake at 400°F for 10 minutes or until lightly browned. Topping: Combine cream cheese, sour cream, dill, garlic powder salt and pepper in a bowl. *for a lighter, fluffier texture, use hand mixer to whip spread. Spread mixture over top of cooled crust. Top with desired chopped vegetables. Serve immediately or refrigerate until served.
[Name] Vodka Spiced Cherry Tomatoes [AuthorId] 219942 [AuthorName] Chef PotPie [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-08-28T20:23:00Z [Description] If you have some sweet and flavorful cherry tomatoes in your garden, these are really great tasting little babies! We ended up with two bushes of cherry tomatoes this year, and hubby and I have been enjoying a handful of these each night with our cocktails. I make a tiny slice on their bottoms and blanch them for 10 seconds. The skins just slide right off. No muss no fuss. They are truly delicious! I found this recipe at epicurious.com. Cook time is marinating time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/70/EVaaNlEdS3SKtgF179mG_Vodka Spiced Cherry Tomatoes.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "3", "1", "1", "3", "1 1/2"] [RecipeIngredientParts] ["cherry tomatoes", "vodka", "white wine vinegar", "lemon zest", "kosher salt", "fresh coarse ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 349.6 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 60 hors d'oeuvres [RecipeInstructions] ["Cut a small shallow slice in bottom of each tomato. Blanch tomatoes, 5 at a time, in a saucepan of boiling water for 5-10 seconds. Immediately transfer with a slotted spoon to an ice bath to stop cooking.", "Drain and peel, transferring to a dish.", "Stir together vodka, vinegar, sugar, and zest until sugar has dissolved, then pour over tomatoes, gently tossing to coat. Marinate, chilled, 1 hour. (I use a zip top bag.].", "Stir together salt and pepper ( or leave separate] and serve with tomatoes with toothpicks for dipping." ]
[Name] Charishma's Sabudana (Sago) Potato Khichdi Maharashtrian Style [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-08-28T20:29:00Z [Description] I prepared this for my spouse, Aniket Sable, and he just loved it. Fed him a morsel of this from my fingertips and he was on Cloud 9! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9"] [RecipeIngredientParts] ["sago", "potatoes", "salt", "fresh coriander leaves", "peanuts", "cumin seeds", "green chilies", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 25.4 [CarbohydrateContent] 54.2 [FiberContent] 7.4 [SugarContent] 10.8 [ProteinContent] 7.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["1. Heat oil in a wok or in a deep-bottomed pan.", "2. Once hot, add the cumin seeds and allow to splutter.", "3. Once they stop spluttering, add the green chillies and curry leaves. Mix well and allow to stir-fry for 1-2 minutes.", "4. Wash in a colander the sabudana which you had soaked overnight. Drain out all the water completely. Keep aside.", "5. Now wash and peel a potato. Cut it into cubes and add the potato cubes to the wok.", "6. Mix well and cook on medium-flame until lightly browned.", "7. In a flat bottomed non-stick pan now put the peanuts and on medium flame allow to roast until lightly browned.", "8. De-skin the peanuts and put them in a grinder. Finely grind the peanuts till they are in powdered form.", "9. Now add the powdered peanuts to the wok containing the potatoes. Mix thoroughly.", "10. Fold in the sago and salt to taste. Mix thoroughly.", "11. Allow to cook for 5-7 minutes while you mix this thoroughly.", "12. Garnish with finely chopped corriander leaves and serve hot." ]
[Name] Delicious Cucumber Dill Salad [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-08-28T20:29:00Z [Description] Make and share this Delicious Cucumber Dill 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/54/08/72/hXqQqTlvQ7y5k3scbMY7_20200826_211046.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/2", "2", "1", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["cucumbers", "shallot", "sour cream", "dill", "olive oil", "lemon juice", "lemon zest", "garlic powder", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.4 [FatContent] 6.2 [SaturatedFatContent] 2.6 [CholesterolContent] 10.0 [SodiumContent] 18.3 [CarbohydrateContent] 5.5 [FiberContent] 0.6 [SugarContent] 2.5 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Thinly slice cucumbers and shallot with a mandolin or knife. If shallot is too strong tasting, soak in water with 1 tsp of sugar for about 10 minutes, then drain. Add sour cream, lemon juice and zest, dill, olive oil, garlic powder and salt and pepper to a large bowl and mix well with a whisk. Add cucumbers and shallot. Toss well to combine. Chill for at least 1 hour before serving.
[Name] Charishma's Gur Ki Roti With Khoya [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-08-28T20:29:00Z [Description] This roti or Indian flatbread is a super favourite with my husband and my father too. It is not so easy at all to prepare it and it can be a messy affair. However, it tastes really nice and is a "must-have" in our household as a comfort food, snack or a breakfast too. Do try it and enjoy it! [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8"] [RecipeIngredientParts] ["whole wheat flour", "salt", "green cardamoms", "ghee", "jaggery", "warm water", "powdered milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 4 rotis [RecipeInstructions] 1. Put the whole wheat flour in a big vessel to knead. 2. Add salt and 3 tbsp of ghee. Mix well using your fingers. 3. Add warm water, as required, and knead well till you obtain a soft dough. 4. Keep the prepared dough aside for 20 minutes so that it can ferment and you can prepare soft rotis. 5. Grate jaggery and dried milk powder. Mix thoroughly in a separate bowl. Add the finely ground green cardamoms to it. 6. Pre-heat a non-stick pan. 7. Pinch off a little amount of dough (about the size of a guava]. 8. Roll it to prepare a roti. 9. Stuff the center portion of the roti with the jaggery-khoya-dessicated coconut mixture. 10. Apply a little ghee on the inner sides of the roti, then seal it from all four sides towards the center to close it. Close the stuffed roti properly. 11. Apply a little flour on the board and roll the roti out carefully to about 4 inch diameter size ensuring that you are gentle so that it does not break. 12. Place the roti on the pre-heated non-stick pan. 13. Allow to cook till it turns slightly brownish, then apply some ghee (melted] and spread it all over the roti. 14. Flip to cook on the other side. Again, apply some ghee, and allow to cook till lightly brownish spots appear. 15. Place on a plate and serve hot.
[Name] Colorful Stuffed Peppers [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2020-08-28T20:30:00Z [Description] This recipe isn't your grandma's or your mom's. It's much more tasty & colorful... a comfort food everyone will enjoy! VIDEO https://www.youtube.com/watch?v=fBjaEnkfJRA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7wChZEnRomV6RJ9v4ucM_Stuffed-Peppers-3_Fotor-1024x768.jpg" [RecipeCategory] < 4 Hours [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["2 1/2", "8", "1", "1 1/2", "1/2", "1", "6", "1", "1/2", "1", "2 1/4", "1 3/4", "1 1/2", "1", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["bell peppers", "celery", "sea salt", "garlic cloves", "lean ground beef", "hot Italian sausage", "diced tomatoes", "long-grain rice", "parmigiano-reggiano cheese", "basil leaves", "oregano leaves", "Italian parsley", "black pepper", "mozzarella cheese", "mild paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.6 [FatContent] 18.9 [SaturatedFatContent] 8.2 [CholesterolContent] 62.3 [SodiumContent] 1099.9 [CarbohydrateContent] 67.6 [FiberContent] 7.1 [SugarContent] 14.2 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 8 peppers [RecipeInstructions] In a 9 X 13 baking dish, spread marinara sauce; set aside. Prep the bell peppers and set the tops aside for other recipes. Cut the bottoms slightly if peppers are not sitting straight; set aside. In a large saucepan over medium heat, add oil and when hot, add onion and celery; season with salt and sauté for 4 minutes or until they start to soften. Add garlic and sauté for 30 seconds. Transfer the onion mixture to a large bowl; rest for 5 minutes. Add ground beef, Italian sausage, diced tomatoes, cooked rice, 1 cup Parmigiano-Reggiano cheese, basil leaves, oregano, parsley, 2 generous pinches salt and freshly ground black pepper; mix the ingredients very well. To test the seasoning, form a small patty and cook; adjust if necessary. Stuff the peppers and place them in the prepared baking dish. In a small bowl, add the remaining ¾ cup Parmigiano-Reggiano cheese and Mozzarella cheese; stir well. Spread topping over the stuffed peppers and sprinkle with paprika. Cover peppers with lightly greased foil and form a tent, prevent the foil from touching the cheese topping. Transfer to the preheated oven; bake for 45 minutes. Remove foil and bake for an additional 30 minutes or until peppers are soft (test with a pointy knife]. Remove from the heat and let them rest for 10 minutes before serving; sprinkle parsley on top.
[Name] Lady Bird Johnson's Pecan Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-08-28T20:30:00Z [Description] This pie recipe is attributed to chef Zephyr Wright who cooked for the Johnson family both at their home in Texas and later at the White House. When Lady Bird campaigned for her husband, she handed out copies of this recipe to the crowds that came to listen to her speak. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1 1/2", "3", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "dark corn syrup", "fine sea salt", "vanilla extract", "eggs", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 646.8 [FatContent] 40.4 [SaturatedFatContent] 11.4 [CholesterolContent] 100.2 [SodiumContent] 354.3 [CarbohydrateContent] 71.1 [FiberContent] 3.4 [SugarContent] 37.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375*. Place the pie shell on a baking sheet and set aside.", "Add the softened butter, sugar, corn syrup, salt and vanilla extract to the bowl of an electric mixer. Beat until thoroughly blended together.", "Add the eggs and stir on medium speed, until combined.", "Use a rubber spatula to fold in the pecans. Pour the filling into your pie shell.", "Bake for 40-45 minutes, or until the pie crust is golden brown and the pie filling is set when gently shaken.", "Remove the pie from the oven and set on a wire rack to cool completely (at least 5 hours]. Serve with unsweetened whipped cream if desired." ]
[Name] Backyard Breakfast Egg Salad [AuthorId] 50509 [AuthorName] duonyte [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-08-28T20:31:00Z [Description] I was gifted with eggs from the backyard coop of a friend, and decided they needed a more interesting treatment than my usual. Found this recipe on Food52, based on one by Annie Mitchell, Eating in the Middle. It's one you can easily adapt to what you have on hand. Leftover salad will keep refrigerated for a day. Prep time depends on how you hardcook your eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/76/tlIGJ1wQRJyB2MyT2MKV_IMG_0301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/76/YohiDXhkRD6s0VipMEKc_egg salad.jpeg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "4", "3", "1", "1/4", "1/4", "4"] [RecipeIngredientParts] ["eggs", "mayonnaise", "Dijon mustard", "red onions", "fresh chives", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 179.7 [FatContent] 10.9 [SaturatedFatContent] 3.5 [CholesterolContent] 287.8 [SodiumContent] 511.4 [CarbohydrateContent] 6.2 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Chop the eggs. 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs. 3. Spread on toast and serve.
[Name] Some Awesome Scotcheroos! [AuthorId] 2002807005 [AuthorName] madisontauger [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-08-28T20:35:00Z [Description] Make and share this Some Awesome Scotcheroos! 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/2002807005/cG1BItRlTPu4t3sjMbem_FAD1BCC2-DC1B-4444-908B-F435AC04FB1F.jpeg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "6", "1 2/3", "1"] [RecipeIngredientParts] ["peanut butter", "granulated sugar", "Karo light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.0 [FatContent] 8.3 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 88.6 [CarbohydrateContent] 24.5 [FiberContent] 0.9 [SugarContent] 15.5 [ProteinContent] 3.0 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Combine peanut butter, corn syrup, and sugar. Place in a large saucepan on medium-low heat until melted. Remove from heat place in a large bowl, then mix in rice cereal. Press the mixture in a 9 x 13 inch pan, and set aside. Microwave the butterscotch and chocolate together. Take out every 15 seconds and stir. (Will take around 1 1/2 minutes]. Let cool.(Around 1 minute] Pour on top of peanut butter mixture. Refrigerate for 15 to 20 minutes. Finally! Serve and enjoy .
[Name] Sweet & Salty Apple Cheese Pie [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-08-28T20:35:00Z [Description] This pie has a tasty twist on it! The added cheese complements the apples with its saltiness, giving this dessert a scrumptious flavor VIDEO https://www.youtube.com/watch?v=b5-9I94Nu2E [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/KuTG3rBQJuNNvIdAxNWQ_Apple-Cheese-Pie-9_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1/2", "1/8", "3", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["apples", "lemon juice", "brown sugar", "ground cinnamon", "ground nutmeg", "ground ginger", "cornstarch", "butter", "sharp cheddar cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4699.3 [FatContent] 214.4 [SaturatedFatContent] 88.6 [CholesterolContent] 271.7 [SodiumContent] 3317.1 [CarbohydrateContent] 658.1 [FiberContent] 59.4 [SugarContent] 401.5 [ProteinContent] 70.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.", "Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.", "Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream." ]
[Name] Sausage En Papillote (Air Fryer or Oven) [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-08-28T20:36:00Z [Description] Yes, I know foil is not papillote, but if that's what Jacques Pepin calls this, it's good enough for me! I saw a video of JP making this recipe for the oven, and realized I could adapt it for the air fryer. I give his version at the end of the recipe, but post how I did it. Clearly this is a recipe you can adapt to use whatever ingredients you have handy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/79/uZZqR1MoSsW8VwJVsHMa_sausage.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 -2", "2", "3 -4", "1/2", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "potato", "cherry tomatoes", "onion", "olive oil", "thyme", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.2 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 31.5 [CarbohydrateContent] 66.6 [FiberContent] 9.0 [SugarContent] 6.3 [ProteinContent] 8.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] My air fryer is smaller, with a 7 inch sq. basket. I used a 10 inch wide piece of foil. Place the ingredients a little below center on a piece about 12-14 inches long. Peel potatoes, halve if using a larger one. Spray or drizzle with olive oil, sprinkle with salt and pepper or any other spices you like. Include bay leaf and thyme. Fold over the foil and carefully crimp the open edges. Transfer to air fryer basket. Cook at 350 deg F for 45 minutes. Remove carefully with tongs. Carefully slit open the foil. Jacques used a 20 inch piece of foil, 4 sausage links (2 Italian, 2 kielbasa with casings removed], 2 potatoes (peeled and halved], 1 onion halved, 2 carrots (peeled, halved long way and across], 4 or 5 whole garlic cloves, some sliced mushrooms, some Tabasco sauce, salt, bay leaf, sprig thyme. Fold over foil, crimp, place on baking sheet and bake for about an hour at 400 deg F.
[Name] Hot Bolognese Rigatoni [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-08-31T20:42:00Z [Description] Make and share this Hot Bolognese Rigatoni 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/2002807665/fg1enJi6QFuw2UMQxS6I_Screen%20Shot%202020-08-28%20at%207.23.17%20PM.png" [RecipeCategory] European [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "1/2", "2", "1/2", "1/4", "1/4", "1/8", "1/8", "1", "1/4", "16", "3"] [RecipeIngredientParts] ["rigatoni pasta", "olive oil", "onion", "carrot", "celery rib", "green pepper", "garlic cloves", "thyme", "oregano", "basil", "salt", "pepper", "nutmeg", "ground beef", "salsa", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.3 [FatContent] 16.4 [SaturatedFatContent] 4.0 [CholesterolContent] 115.0 [SodiumContent] 818.7 [CarbohydrateContent] 95.1 [FiberContent] 7.3 [SugarContent] 8.8 [ProteinContent] 24.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook 1 lb. of Rigatoni Noodles. Heat 2 Tbsp. Olive Oil in a Large Saucepan. Add Mirepoix and Sauté until the onions start to become translucent, about 6 - 8 minutes. Mirepoix: 1 Medium Onion, 1 Large Carrot, 1 Celery Rib, ½ Green Pepper, ½ Red Pepper, 2 Garlic Cloves. Add Tang Seasoning: ½ tsp Thyme, ¼ tsp Oregano, ¼ tsp Basil, <U+215B> tsp Salt, <U+215B> tsp Pepper, pinch Nutmeg. Mix in ¼ lb of Ground Beef. Let simmer for 6 - 8 minutes, until the beef is lightly browned. Mix in 1 jar of DAM Salsa, (we suggest DAM Hot Salsa] ¼ cup Parmesan Cheese, and ¼ cup Cream. Then fold in precooked Rigatoni Noodles. Serve with a sprinkle of Parmesan and fresh Basil.
[Name] QUICK CRAB ARTICHOKE PEPPER DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-08-31T20:43:00Z [Description] This dip is so flavorful! It's a quick and delicious appetizer that is sure to please everyone! VIDEO https://www.youtube.com/watch?v=z5tt-VUs7V8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CalCKTlmQmqaJ0hgEiY8_Crab-Artichoke-Dip-2-2-1024x768.jpg" [RecipeCategory] Savory [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1/2", "7 1/2"] [RecipeIngredientParts] ["light cream cheese", "mayonnaise", "parmesan cheese", "garlic cloves", "artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.5 [FatContent] 20.8 [SaturatedFatContent] 11.7 [CholesterolContent] 86.3 [SodiumContent] 1315.5 [CarbohydrateContent] 16.2 [FiberContent] 8.8 [SugarContent] 3.0 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan over medium heat, combine cream cheese, Miracle Whip, Parmesan cheese and garlic; stir until smooth. Cook until it starts the bubble. Add artichoke hearts and red peppers. Stir well, cover, reduce heat to low and cook for 10 minutes. Add crab, stir and cook for another 5 minutes. Stir again, remove from heat and serve it with crostini or tortilla chips.
[Name] Low-Carb Strawberry Mug Cake [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2020-08-31T20:43:00Z [Description] Make and share this Low-Carb Strawberry Mug Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/83/P0FEMT4AQxyFjBJIqJZr_IMG_20200907_203020_825.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Microwave", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1/2", NA, "1/2", "1"] [RecipeIngredientParts] ["egg", "sour cream", "strawberry", "artificial sweetener", "butter", "lemon juice", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.5 [FatContent] 12.9 [SaturatedFatContent] 6.6 [CholesterolContent] 207.5 [SodiumContent] 468.1 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 1.5 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Microwave butter for 10-15 seconds or until melted. Finely dice strawberry. Add egg and mix thoroughly. Add remaining ingredients and mix to combine. Microwave for 60-90 seconds and let cool for 2 minutes before eating.
[Name] Praline Pecan Bacon [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-08-31T20:44:00Z [Description] Make and share this Praline Pecan Bacon 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/54/08/84/i7hbns6ISUqnfzE2sVNO_20200901_182335.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "4", NA] [RecipeIngredientParts] ["bacon", "artificial sweetener", "pecans", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.8 [FatContent] 35.8 [SaturatedFatContent] 9.4 [CholesterolContent] 38.6 [SodiumContent] 472.3 [CarbohydrateContent] 2.3 [FiberContent] 1.4 [SugarContent] 0.6 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] 8 slices [RecipeInstructions] ["Finely chop pecans with a knife or in a food processor.", "Add Swerve brown sugar and chopped pecans to a shallow dish.", "Mix with a fork until well combined.", "Sprinkle with desired amount of cinnamon and combine with pecan/brown sugar mixture.", "Coat bacon by laying piece onto mixture and patting lighty-only one side needs to be coated.", "Add to air fryer and cook at 340°F for 20-25 or until bacon reaches desired doneness.", "Place cooked bacon on a plate-do not use paper towels or bacon will stick. Parchment or wax paper is fine." ]
[Name] Romantic Chicken With Artichokes and Mushrooms [AuthorId] 2002796314 [AuthorName] qp707 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-08-31T20:44:00Z [Description] Make and share this Romantic Chicken With Artichokes and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast half", "olive oil", "butter", "artichoke hearts", "fresh mushrooms", "white wine", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.0 [FatContent] 4.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 101.7 [CarbohydrateContent] 9.4 [FiberContent] 5.8 [SugarContent] 1.3 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.", "Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.", "Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately." ]
[Name] San Marzano Tavern Pizza Sauce (Restaurant Volume) [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-08-31T20:44:00Z [Description] The flavors are fresher and brighter in this sauce than those in any commercially bottled or canned pizza sauce. Dried herbs are preferable to fresh herbs in this sauce, but if you want fresh, sprinkle them on your pizza, put them on your pizzas just before or just after they cook. This recipe makes a lot of sauce. It's meant for restaurants or to be canned and stored for a season. Reduce recipe for normal use. It should take about 4oz/112g per pizza, depending on the size of the crust. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/oLc5cESzRZmWHq3ncxGK_20200829_190544.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "130", "1", "1", "1", "1", "8", "1", "1", "2", "2", "2", "2", "4", "1/2"] [RecipeIngredientParts] ["san marzano tomatoes", "tomato paste", "ground black pepper", "white sugar", "extra virgin olive oil", "kosher salt", "garlic", "yellow onion", "bell pepper", "dried basil", "dried parsley", "dried oregano", "dried thyme", "red wine vinegar", "marsala wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.1 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 301.7 [CarbohydrateContent] 9.8 [FiberContent] 1.4 [SugarContent] 6.9 [ProteinContent] 1.1 [RecipeServings] 51.0 [RecipeYield] 205 ounces [RecipeInstructions] Peel and quarter the yellow onion. Quarter and stem the bell pepper, then place the both the onions and peppers in a metal pan and bake @ 400 F or 204 C for 40 minutes. Open the cans of San Marzano tomatoes and, using an immersion blender, mix until all of the whole tomatoes are crushed into a nice chunky sauce. In a large stainless steel stockpot, add the olive oil. Bring to medium heat. Add the garlic and cook for about 2 minutes, until fragrant and tender. Add the tomatoes to the stockpot and stir to combine the ingredients. Add remaining ingredients to the stockpot and simmer for about 50 minutes on low to medium heat, stirring occasionally until sauce it relatively thickened but not too thick as it will thicken more when it cools. Let sauce come to room temperature then evenly distribute into canning jars and seal under safe canning procedures. Label each jar and date them. Should last over one-year in a cool, dry area.
[Name] Dry Potato and Cauliflower [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-08-31T20:44:00Z [Description] Make and share this Dry Potato and Cauliflower 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/54/08/87/cclENzMATPqQoivyfSgw_Cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/87/sNUC1bMlRFSzoEJecCzQ_With butter chicken s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/hUT43XFSVW4xADkQ3GAk_Cooking%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Cauliflower", "Vegetable", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "6", "1", "350", "300", "3/4"] [RecipeIngredientParts] ["olive oil", "fresh green chilies", "turmeric", "cauliflower", "potatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 775.2 [FatContent] 14.1 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 1190.4 [CarbohydrateContent] 145.0 [FiberContent] 54.4 [SugarContent] 52.3 [ProteinContent] 50.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the cauliflower in cold water for 30 minutes. Parboil the potatoes for 5 minutes. Heat the oil in a wok and briefly fry the kalonji and the chilies. Sprinkle over the turmeric. Add the cauliflower and potatoes, mix well and stir fry for 3 minutes. Turn the heat down, cover and cook for 20 minutes, stirring occasionally. Add the salt, turn up the heat and stir fry until the potatoes are tender.
[Name] Scallion Noodles With Ground Pork [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-08-31T20:44:00Z [Description] The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil leftover from getting the scallions, and soy sauce. Impressively strong flavor from free ingredients. There's sure prepping of the slivered scallions but it's key to the result. One fried, they mix well with the noodles. Ground pork makes it a main course and I've added bok choy blanched in the pasta water. Asian noodles about the size of spaghetti work as do non-instant ramen and thin lo mein. The optional chiles are non-traditional. Remember to reserve half the fresh scallions for the end. And don't stir the scallions or peel too often or they'll take longer to brown. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "10", "1/2", "8", "1/3", "3", NA, "1 -2"] [RecipeIngredientParts] ["scallion", "dry pasta", "canola oil", "ground pork", "soy sauce", "white sugar", "kosher salt", "chilies", "jalapeno chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.5 [FatContent] 40.5 [SaturatedFatContent] 6.7 [CholesterolContent] 40.9 [SodiumContent] 1383.5 [CarbohydrateContent] 68.3 [FiberContent] 3.8 [SugarContent] 13.4 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat water for the pasta. As it heats, cut the scallions into 2-3\" slivers, separating the whites and greens. Cook the noodles, drain, and rinse with cold water until cool. In a large skillet or wok, heat the oil to shimmering. Add and cook the scallion whites until golden brown, 5-7 minutes. Add 1/2 of the greens and cook until well browned and crisping, 5-8 minutes longer. Remove scallions but not the oil, and reserve in a bowl. Add the pork, breaking it up into small pieces,stirring infrequently until well browned and crisp, 5-7 minutes. Add the soy sauce and sugar, bring to a simmer, and scrape uo anything that has stuck to the pan/wok. ti. Reduce to low, add the bok choy, if using, and the noodles and fried scallions. Toss to combine and reheat the noodles. Remove from heat and add the reserved fresh scallions and salt, if needed (I didn't]. Serve in individual bowls, topped with a few chile slices, if desired.
[Name] The Best Homemade Salsa Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-08-31T20:45:00Z [Description] Oh wow. I will definitely be making this again. This was a great way to use garden tomatoes and jalapenos, and it was so simple. I did mine in the blender. It wasn't the endless round of chopping you might expect. I left the sugar out of mine, and I used a little less cumin and a lot more cilantro. I doubled the recipe because I had a lot of tomatoes to use and just did a batch at a time (two batches wouldn't fit in the blender). Recipe courtesy of www.aspicyperspective.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "1/3", "3", "2 -3", "2 -3", "15", "4 1/2"] [RecipeIngredientParts] ["tomatoes", "red onion", "garlic cloves", "fresh cilantro", "fresh lime juice", "ground cumin", "sugar", "crushed tomatoes", "diced green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 105.6 [CarbohydrateContent] 4.3 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 0.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar (if using--I omitted], and salt in a food processor. Pulse until the contents are fine and well blended. Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Taste, then add more cumin and sugar if desired. Refrigerate until ready to serve.
[Name] The Best Pumpkin Bars I've Ever Had [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-08-31T20:45:00Z [Description] The spiced cream cheese frosting is the kicker to these delicious bars. Recipe courtesy of Sally's Baking Addiction. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1 1/2", "2", "1", "3", "1", "1/3", "2", "15", "1 1/2", "8", "1/4", "3", "1", "1/4", "1/8"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "ground cinnamon", "pumpkin pie spice", "eggs", "light brown sugar", "dark brown sugar", "granulated sugar", "pure maple syrup", "pumpkin puree", "pure vanilla extract", "cream cheese", "unsalted butter", "confectioners' sugar", "pure vanilla extract", "pumpkin pie spice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.7 [FatContent] 15.0 [SaturatedFatContent] 4.5 [CholesterolContent] 38.8 [SodiumContent] 227.3 [CarbohydrateContent] 37.8 [FiberContent] 0.5 [SugarContent] 28.0 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] ["Preheat oven to 350 and grease a 10x15 inch baking pan. (I use butter wrappers to grease pan].", "Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.", "Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined.", "Pour the wet ingredients into the dry ingredients and use a mixer or a whisk until completely combined. Batter will be thick.", "Spread batter into the prepared pan. Bake for 28 to 35 minutes or until toothpick inserted in the center comes out clean.", "Remove the bars from the oven and set the pan on a wire rack. Cool bars completely.", "Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie space, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for two minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners' sugar. Spread the frosting on the cooled bars. This will help set the frosting. Refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy." ]
[Name] Vegetarian Cauliflower Cake [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-08-31T20:45:00Z [Description] Recipe by Yotam Ottolenghi, "Plenty More". This vegetarian dish is meant to be served at room temperature or barely warm, so it's a great make-ahead. I made only half the recipe in a 6 inch springform pan, baking it for 40 minutes. I think it also would make a nice side with a protein of some sort. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/92/BjL7EhMnRYqsjm0FeXuy_caulislice.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/92/GzuALvwgRxKujSxS5pRw_caulicake.jpeg"] [RecipeCategory] Oven [Keywords] ["< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "1/2", "7", "1/2", "1", "1 1/2", "1/3", "5", NA, "1", "1", NA] [RecipeIngredientParts] ["cauliflower", "kosher salt", "red onion", "olive oil", "fresh rosemary", "eggs", "basil leaves", "all-purpose flour", "baking powder", "ground turmeric", "parmesan cheese", "unsalted butter", "nigella seeds", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.3 [FatContent] 9.7 [SaturatedFatContent] 3.0 [CholesterolContent] 325.5 [SodiumContent] 1444.5 [CarbohydrateContent] 7.6 [FiberContent] 2.1 [SugarContent] 2.8 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400ºF/200ºC. Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry. (I just steamed the cauliflower]. Cut 4 round slices, each 1/4 inch/5 mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth (just enough to incorporate the dry ingredients] before adding the cauliflower and stirring gently, trying not to break up the florets. Line the base and sides of a 9 1/2-inch/24-cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature. Note: I could not find the parchment paper, so I just greased the springform pan, and then used a plastic knife to loosen from the pan. It did stick a bit to the sides, not to much to the bottom. I also put aluminum foil around the outside, and it did seep just a little bit. Also, I did not have enough basil, so also used some lemon thyme.
[Name] Cowboy Caviar Corn Salad [AuthorId] 179046 [AuthorName] Kimschmee [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-31T20:46:00Z [Description] Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "1", "1/4", "1/4", "2", "1", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["black beans", "black-eyed peas", "fresh corn", "bell pepper", "roma tomatoes", "red onion", "fresh cilantro", "olive oil", "lime", "chili powder", "ground cumin", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.1 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 253.6 [CarbohydrateContent] 22.6 [FiberContent] 5.8 [SugarContent] 2.4 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.", "2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.", "3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat." ]
[Name] Banana Split Sundae Ice Cream Sandwich Dessert [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-08-31T20:46:00Z [Description] This is no fuss refreshing dessert that looks as delicious as it tastes. It can be made ahead of time and keeps in the freezer for up to 2 months. I hate heating up my kitchen in the summer with oven baking and this recipe is no bake, loved and always requested for gatherings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/94/u1xIAOI2REC2v6ttl9eu_10222075330409098.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/94/Aq7IoyHTRv6f4oFhnZKB_10222075329729081.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/94/3ma51A8YQw2oagIjEtF8_10222075330049089.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["24", "3", "11 3/4", "11 3/4", "11 3/4", "11 3/4", "11 3/4", "16", "10", "1/2"] [RecipeIngredientParts] ["ice cream sandwiches", "bananas", "strawberry sauce", "pineapple ice cream", "Cool Whip", "maraschino cherries", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.7 [FatContent] 12.1 [SaturatedFatContent] 7.8 [CholesterolContent] 0.2 [SodiumContent] 86.3 [CarbohydrateContent] 35.0 [FiberContent] 2.2 [SugarContent] 25.1 [ProteinContent] 3.0 [RecipeServings] 15.0 [RecipeYield] 1 13x9 [RecipeInstructions] In a 13x9 dish, starting with short side, place 12 ice cream sandwiches inside dish to cover bottom of dish, cutting sandwiches to fit. Add banana slices to cover sandwiches. Add both strawberry and pineapple sauce to cover banana layer; spread with spatula to combine and cover. Butterscotch, hot fudge and caramel sauces: warm if needed to thin out for drizzling. Drizzle each sauce on top of dessert (keep in mind, you should have half of each jar left when you finish this dessert -- perfect for another dessert later!]. Add half of your cool whip; spread to cover. Place remaining 12 ice cream sandwiches next, again cutting sandwiches to fit. Add the rest of cool whip; spread to cover. Finish off by topping with the drizzle of more hot fudge, butterscotch, caramel sauce; cherries and chopped peanuts. Cover with pan lid or aluminum foil; freeze for at least 4 hours prior to serving. When serving, remove from freezer and let sit 20 minutes at room temp before cutting into serving squares.
[Name] Cheesecake Factory Ruby Chocolate Raspberry Cheesecake [AuthorId] 1450917 [AuthorName] Jardin Violette [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2020-08-31T20:46:00Z [Description] Okay, you got me, The Cheesecake Factory doesn't actually have a Ruby Chocolate Raspberry Cheesecake on their menu. But this is how I would imagine it would taste like if they did. Have you ever tried ruby chocolate before? It's the bees knees! :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/95/v8RMrTqQ8GxcGD5NysVt_20200902_173345.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/95/lEI9cMdvQZGip6txmbol_20200902_173353.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1 1/2", "2", "24", "1", "4", "8", "1/4", "2", "1/3", "1", "1", "1/8", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["pecan meal", "walnut meal", "butter", "cream cheese", "sugar", "eggs", "sour cream", "flour", "chocolate", "lemon juice", "raspberries", "sugar", "water", "lemon juice", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.7 [FatContent] 49.5 [SaturatedFatContent] 24.8 [CholesterolContent] 209.9 [SodiumContent] 360.6 [CarbohydrateContent] 41.6 [FiberContent] 3.1 [SugarContent] 33.2 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Note: For best results, bake 24 hours in advance. Crust: Preheat oven to 325 degrees. Combine all nut meals and vanilla wafer crumbs with melted butter. Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible. Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes. Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature. With beater set to low speed, beat the cream cheese until light and fluffy. Add the sugar in small amount and beat until combined. Add each egg one at a time and beat after each egg until combined. Add the flour, almond extract and melted ruby chocolate. Add the sour cream last. Pour filling into the cooled crust. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil. Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier. Bake cheesecake at 325 degrees for 1 hour. When time is up, turn oven off, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan. Cook over medium heat stirring often until the mixture comes to a boil. In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky. Remove the pan from the heat and stir in the almond and salt. Allow the sauce to cool. Pour onto the cooled cheesecake.
[Name] Hubby's Ham Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-01T20:59:00Z [Description] Make and share this Hubby's Ham 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/recipes/54/08/96/3Z6UkStETva6ZkZN33l7_IMG_0830.JPG" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "3", "1", "3/4", "3/4", "1/4"] [RecipeIngredientParts] ["cooked ham", "elbow macaroni", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.4 [FatContent] 23.1 [SaturatedFatContent] 9.5 [CholesterolContent] 90.1 [SodiumContent] 540.6 [CarbohydrateContent] 47.5 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except bread crumbs in an ungreased 13 x 9 inch baking pan; mix well. Bake, covered, at 375 for 20 minutes; remove cover and sprinkle with bread crumbs. Bake an additional 10 minutes.
[Name] Hubby's Ham Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-01T20:59:00Z [Description] Make and share this Hubby's Ham Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "3", "1", "3/4", "3/4", "1/4"] [RecipeIngredientParts] ["cooked ham", "elbow macaroni", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.4 [FatContent] 23.1 [SaturatedFatContent] 9.5 [CholesterolContent] 90.1 [SodiumContent] 540.6 [CarbohydrateContent] 47.5 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except bread crumbs in an ungreased 13 x 9 inch baking pan; mix well. Bake, covered, at 375 for 20 minutes; remove cover and sprinkle with bread crumbs. Bake an additional 10 minutes.
[Name] Butter Pecan Banana Muffins [AuthorId] 1827868 [AuthorName] jarp4 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2020-09-01T20:59:00Z [Description] Make and share this Butter Pecan Banana Muffins 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/1827868/dJ5nf567QwyhBvJnOjMk_10223032117821457.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/3", "1", "1", "1/2", "1", "3/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["pecans", "unsalted butter", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "banana", "brown sugar", "buttermilk", "egg", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 12.2 [SaturatedFatContent] 1.7 [CholesterolContent] 17.2 [SodiumContent] 253.0 [CarbohydrateContent] 28.9 [FiberContent] 1.6 [SugarContent] 15.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners. Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth. Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans. Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature. Variations: •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture. •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top. •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.
[Name] Butter Pecan Banana Muffins [AuthorId] 1827868 [AuthorName] jarp4 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2020-09-01T20:59:00Z [Description] Make and share this Butter Pecan Banana Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/3", "1", "1", "1/2", "1", "3/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["pecans", "unsalted butter", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "banana", "brown sugar", "buttermilk", "egg", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 232.3 [FatContent] 12.2 [SaturatedFatContent] 1.7 [CholesterolContent] 17.2 [SodiumContent] 253.0 [CarbohydrateContent] 28.9 [FiberContent] 1.6 [SugarContent] 15.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners. Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth. Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans. Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature. Variations: •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture. •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top. •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.
[Name] Chokecherry Punch Concentrate or Chokecherry Syrup [AuthorId] 510859 [AuthorName] Kirk W. [CookTime] PT15M [PrepTime] PT72H [TotalTime] PT72H15M [DatePublished] 2020-09-03T13:23:00Z [Description] This is my mother in-laws recipe, she makes it in the fall when Chokecherries are in full swing and "cans" the punch concentrate in quart jars. On special occasions, she will bring out a few bottles and make chokecherry punch. at the last step of the recipe, you can choose either the punch concentrate or syrup. the only difference is how much sugar you add when boiling it. you will need at least a 2 gallons (12 lbs) of ripe choke cherries for the process, You will also need Tartaric acid, you can find it on Amazon or from a brewery supply store. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/510859/lL1QKXxsQha0xxo3XXYK_IMG_4181.jpg" [RecipeCategory] Beverages [Keywords] ["Canning", "Easy"] [RecipeIngredientQuantities] ["12", "1/3", "2", "1/2", "2"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 57.3 [CarbohydrateContent] 48.6 [FiberContent] 0.0 [SugarContent] 23.5 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 3 gallon [RecipeInstructions] Wash and drain 12 lbs of chokecherries. grind chokecherries, pit and all in meat grinder. mix 1/3 cup tartaric acid with 2 quarts of cold water till tartaric acid is dissolved. Pour over ground chokecherries and stir well. cover and let stand at room temperature 50-75 deg F. for 48 hours stirring occasional. after 48 hours, place grindings in mesh bag and press grindings in fruit or apple press straining the juice through a jelly bag or flour sack cloth. measure juice into large pot and add 1/2 cup sugar per cup of juice for chokecherry punch concentrate. For choke cherry syrup add 2 cups sugar to 1 cup juice. bring to a boil and boil for 1 minute. remove from heat and pour into quart or pint canning jars, and seal with lid and ring. let cool. for chokecherry punch, add 3 parts water to 1 part concentrate -- (1 quart juice to 3 quarts cold water] serve and enjoy.
[Name] Make-Ahead Scones Perfected [AuthorId] 565140 [AuthorName] Maybelle Minton [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2020-09-03T13:24:00Z [Description] My Blond hair sister Donna worked hard at getting everything right for this recipe.  She loves to surprise her friends and neighbors with a warm scone for morning cofee!! [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breads", "Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "kosher salt", "butter", "frozen cherries", "sour cream", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.9 [FatContent] 15.5 [SaturatedFatContent] 9.3 [CholesterolContent] 62.0 [SodiumContent] 480.2 [CarbohydrateContent] 44.8 [FiberContent] 1.5 [SugarContent] 20.0 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] 8 Scones [RecipeInstructions] 1.\tWhen ready to bake heat oven to 400 degrees with a rack in the upper third of oven. Line a baking sheet with parchment paper. 2.\tWhisk flour, sugar, baking powder and salt in a large bowl. Use the super large holes on a box grater (usually it’s on the side], grate the frozen butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. You don’t want to overwork the dough. Use your fingers to work the butter into slightly small pieces. Add the fruit and toss to combine. 3. In a small bowl, whisk together sour cream and milk. Add to flour mixture and use a fork to stir until all the dry flour bits are incorporated but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together then put dough onto lightly floured surface. 4. Pat dough to one inch thick circle. Cut into 8 triangles. To freeze and bake later, separate each piece in a container lined with parchment. Use parchment between layers and top with parchment too. . 5. When ready to bake take them out of the freezer and right into the oven– 18 minutes at preheated 400 degrees. 6. Pure joy! Couple of important things I learned: Make sure you only use quality ingredients, especially for your butter. I use the block of Kerrygold Grass-Fed Unsalted and just cut it in half for the stick needed. Don’t use the already stick form of Kerrygold – it’s not as luxurious. Same thing for the frozen fruit – look for small batch brands or Whole Foods 365 – that insures the fruit tastes good vs. the typical bland frozen type. You can use fresh blueberries too – just freeze them first (individually on a cookie sheet until hard and then you can bag]. Or, use dried – whatever you decide – you need a cup of bite-sized pieces (halved frozen cranberries, quartered frozen cherries, frozen peaches – heck, I bet frozen pineapple/mango would be good too]. You’ll have to experiment with dried fruit if you intend to make ahead. Scones are only delicious when eaten soon after baking – otherwise they harden. So, when you make ahead, you’ll store them in such a way that you can just bake 1-2 at a time if desired. Your neighbors will thank you when you pop over for coffee. And, don’t feel guilty – only ½ cup of sugar for 8 so not that big of a deal. In my opinion, the emotional high of savoring the deliciousness far outweighs any guilt.
[Name] ZUCCHINI PORK PENNE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-09-03T13:24:00Z [Description] This easy pasta recipe is a nice change from the regular ones. The combination of zucchini and pork is deliciously different! VIDEO https://www.youtube.com/watch?v=hJv84xPfjn4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QolPwTD3SESeKQdpioPW_Zucchini-Pork-Penne-1024x765.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1/2", "1", "1", "1/4", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["penne pasta", "olive oil", "red onion", "garlic clove", "dry red wine", "diced tomatoes", "tomato sauce", "dried oregano leaves", "dried basil leaves", "dried rosemary", "brown sugar", "zucchini", "black pepper", "red pepper flakes", "cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 698.5 [FatContent] 31.4 [SaturatedFatContent] 10.8 [CholesterolContent] 86.3 [SodiumContent] 654.8 [CarbohydrateContent] 75.6 [FiberContent] 11.9 [SugarContent] 16.6 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and cook for another 3 minutes. Add garlic and sauté for 1 minute. Add pork and cook until no longer pink. Add red wine and cook it down until liquid has almost evaporated. Add diced tomatoes, tomato sauce, oregano, Italian seasoning, paprika, basil, rosemary, garlic salt and brown sugar; stir to combine. Reduce heat down to medium-low and cook for 10 to 15 minutes or until flavor blended. Drain pasta and add to skillet. Add zucchini and sprinkle freshly ground black pepper and more garlic salt. Increase heat to medium, cover and cook until zucchini is tender, about 5 to 8 minutes. Add cheese and stir until melted. Remove from heat and sprinkle fresh parsley over. Serve immediately.
[Name] Maggie's Creamy Fudge [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-09-03T13:25:00Z [Description] This fudge recipe is always divine, BUT you have to use a pot with a thick bottom or it won't turn out, so keep that in mind. Nice to have on a Christmas dessert/cookie platter. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "12", "2", "4", "12", "20", "2"] [RecipeIngredientParts] ["salted butter", "chocolate chips", "vanilla extract", "sugar", "evaporated milk", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.0 [FatContent] 45.3 [SaturatedFatContent] 21.2 [CholesterolContent] 58.7 [SodiumContent] 397.3 [CarbohydrateContent] 123.6 [FiberContent] 4.5 [SugarContent] 107.8 [ProteinContent] 8.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl put 1 cup butter, cut into small pieces; 12 oz. chocolate chips; and 2 teaspoons vanilla extract. Set aside. In a dutch oven or other large pot (with a thick bottom] put 4 cups sugar, a 12 oz. can of evaporated milk, and 20 large marshmallows. Bring mixture to a good boil over medium heat, stirring nonstop. Reduce heat to low and cook seven minutes, again stirring nonstop. Pour the hot mixture over the chocolate chips and beat with an electric mixer until the fudge is thick and dull in color (not shiny]. Stir in 2 cups chopped nuts and pour into a buttered 9\" x 13\" (one-layer cake pan] dish. Place in the fridge until firm.
[Name] Waygu Beef Tartare [AuthorId] 2002810575 [AuthorName] Fes R. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-09-03T13:25:00Z [Description] Make and share this Waygu Beef Tartare recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["radishes", "shallot", "orange", "lemon", "parsley", "chives", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.6 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 5.3 [FiberContent] 1.2 [SugarContent] 3.0 [ProteinContent] 0.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] For easier cutting, place the beef in a freezer for 10 minutes until set firm, but not frozen. Brunoise the beef and wrap tightly to prevent oxidation. Store the beef in the refrigerator for later use. Just before serving, combine all the ingredients, and mix thoroughly. Season the mixture with sea salt.
[Name] Four Ingredient Banana Pancakes [AuthorId] 2002809974 [AuthorName] SweetTreats [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-09-03T13:26:00Z [Description] Make and share this Four Ingredient Banana Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 11.1 [SaturatedFatContent] 4.0 [CholesterolContent] 376.3 [SodiumContent] 158.3 [CarbohydrateContent] 33.2 [FiberContent] 3.5 [SugarContent] 17.0 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 5-10 Pancakes [RecipeInstructions] Throw bananas in blender and blend until smooth. Add in milk and eggs one at a time. Blend until it has a batter-like consistency. Add in vanilla. Spray pan and heat for 1-2 minutes. Fry pancakes one at a time. Enjoy!
[Name] Best Buttercream [AuthorId] 2002809974 [AuthorName] SweetTreats [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2020-09-03T13:26:00Z [Description] Make and share this Best Buttercream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "icing sugar", "milk", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.8 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.5 [SodiumContent] 74.9 [CarbohydrateContent] 12.6 [FiberContent] 0.0 [SugarContent] 12.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 24 Well iced cupcakes [RecipeInstructions] In a stand mixer, cream the butter on medium speed until it is very light in texture - about 2 minutes. Add the confectioner's sugar, vanilla and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl as needed. Increase the speed to high and whip the buttercream about 5 minutes until very smooth, light and a good spreading consistency. Adjust with cream or icing sugar as needed. Chill in freezer for one hour.
[Name] APPLE CHEESE SOUFFLÉS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-03T13:26:00Z [Description] If you've never had one before, you'll be pleasantly surprised… they're absolutely heavenly! VIDEO https://www.youtube.com/watch?v=DNlQqxt_eoo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lQ3jpYEmQNOFLUQ206Vy_Apple-Cheese-Souffles-2_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "2", "2", "1", "1/4", "1", "1/4", "3", "1/8", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["apples", "unsalted butter", "brown sugar", "sea salt", "sea salt", "unbleached all-purpose flour", "half-and-half", "hot paprika", "sea salt", "black pepper", "eggs", "cream of tartar", "sharp cheddar cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.7 [FatContent] 30.2 [SaturatedFatContent] 17.9 [CholesterolContent] 218.3 [SodiumContent] 4073.5 [CarbohydrateContent] 24.6 [FiberContent] 2.9 [SugarContent] 15.3 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet over medium heat, melt butter. When it starts sizzling, add diced apples and sauté for 2 minutes. Add brown sugar and salt; cook for 3 to 4 minutes or until the liquid is almost evaporated and the apples are soft enough to be broken with the tip of a wooden spoon. Transfer the apple mixture to a bowl to cool off; set aside.", "Return the skillet over medium heat and add butter. When melted and hot, add flour and whisk for 2 minutes to remove the raw taste of it. Slowly pour in half-and-half, whisking constantly until there are no lumps and the sauce thickens. Reduce heat to low and add paprika, sea salt and freshly ground black pepper; whisk to incorporate. Remove from the heat and transfer to a large bowl and set aside; cool for 10 to 15 minutes.", "Prep the cooking vessels by coating them with butter and then up the sides. Sprinkle Grana Padano cheese at the bottom and on the sides; set aside.", "Add to the sauce, 2 egg yolks and cheese; stir to blend. Add the apple mixture and stir well; set aside.", "In a medium stainless steel bowl, add 3 egg whites and a pinch of cream of tartar. Using a hand mixer, process until medium to stiff peaks form.", "Add 1/3 of the beaten egg whites to the sauce and gently fold in until just incorporated. Add the remaining beaten egg whites and fold in gently until just mixed. Fill the cooking vessels about ¾’s full and place them on a baking dish lined with a silicone mat. Transfer to a 400ºF preheated oven at the bottom rack; bake for 22 to 25 minutes if using ramekins (4 ounces each] or 25 to 28 minutes if using cocottes (8 ounces each]. Serve immediately." ]
[Name] Cheesecake Buns [AuthorId] 833434 [AuthorName] spiritussancto [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2020-09-04T13:13:00Z [Description] Make and share this Cheesecake Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "3", "1/2", "1/4", "2", "1 1/4", "1/3", "3", "1/2", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["milk", "honey", "instant yeast", "salt", "flour", "cream cheese", "icing sugar", "vanilla extract", "lemon juice", "icing sugar", "vanilla extract", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.7 [FatContent] 8.5 [SaturatedFatContent] 3.3 [CholesterolContent] 15.3 [SodiumContent] 121.0 [CarbohydrateContent] 37.9 [FiberContent] 0.8 [SugarContent] 21.6 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] 16 little buns [RecipeInstructions] heat the milk until warm but not hot. microwave will do. stir in the honey and yeast and let sit for 5 min until bubbling and frothy. add the salt, oil, and flour. stir until a soft dough forms. kneed lightly for a few min until it's smooth and elastic. lightly oil the bowl and put it back. cover with a towel and let rise until doubled in size, about 20 min. while it's rising stir the cream cheese with 3 Tbs icing sugar and 1/2 tsp vanilla until you get a stiff sort of icing. once your dough has risen, divide it into 16 pieces. flatten each out to about a 3 inch round. doesn't need to be perfect. no need for a rolling pin or anything. stick a little dab of the cream cheese filling into the middle. somewhere between 1/2 and 1 tsp each. fold up the edges and squeeze them together to seal so you have a little smooth ball encasing the filling. place seal-side down into a 9 inch square pan that is well greased. your little dough balls should be close but not super squished. let rise until doubled again. a slightly warm oven works well. once risen your balls should be a little crowded and certainly touching. bake at 350f for about 20 min or until golden brown. in the meantime mix your remaining 2 Tbs icing sugar and 1/2 tsp vanilla with your lemon juice and butter. warm a bit to melt your butter and smooth out the lumps. set aside. when your buns are done let them cool for about 10-15 minute pull out of the pan to a plate or serving dish and pour your glaze over them while they're now warm but not hot. if you serve immediately they are tasty but letting them totally cool and set for a few hours improves the texture and flavour.
[Name] Surimi (Imitation Crab) Salad [AuthorId] 50509 [AuthorName] duonyte [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-09-04T13:15:00Z [Description] From Tania Sheff of the Cooktoria website. This recipe uses surimi, usually made from pollack, and available as sticks or flakes. I thought it was really tasty, especially on a hot day. Leftovers can be stored for a day or two. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/09/LXrP3NYCTKStCB01rkzE_surimi.jpeg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["14", "2", "8", "3", "1", "1/4", NA] [RecipeIngredientParts] ["cucumbers", "hard-boiled eggs", "fresh dill", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.6 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 159.7 [SodiumContent] 891.3 [CarbohydrateContent] 31.5 [FiberContent] 2.8 [SugarContent] 10.9 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut surimi into 1/2 inch size pieces. Dice the cucumbers and the eggs. Place in a medium sized bowls. Add the corn and dill. Season with salt and pepper or other spices. Add the mayonnaise and mix together. (This amount of mayo makes a very light coating - you can use more, if you like, but I thought it was fine]. Serve. You can use different herbs or spices. I actually used Old Bay seasoning instead of salt and pepper. I meant to add some green onions, but forgot.
[Name] Cinnamon Cranberry Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-09-04T13:15:00Z [Description] Make and share this Cinnamon Cranberry Bread (Bread Machine) 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/54/09/10/KSBB9bI2THqP1P1LpCsf_IMG_0832.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2 2/3", "1", "3", "2", "2", "1", "1 1/2", "3/4"] [RecipeIngredientParts] ["warm water", "egg", "butter", "all-purpose flour", "vanilla extract", "powdered milk", "white sugar", "ground cinnamon", "salt", "active dry yeast", "dried sweetened cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 20.0 [SodiumContent] 217.2 [CarbohydrateContent] 30.9 [FiberContent] 1.5 [SugarContent] 7.9 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 slices [RecipeInstructions] Add the ingredients to the bread machine in the order recommended by manufacturer with exception of dried cranberries. Select Basic cycle; press start. Add dried cranberries at the beep. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool completely before slicing.
[Name] Classic Minestrone Soup [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2020-09-08T13:46:00Z [Description] This full flavored Italian soup is incredibly tasty and healthy! This is one of the best dishes to make to wrap up summer because of all the fresh vegetables available! VIDEO https://www.youtube.com/watch?v=iY6pDeS9hbc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0r4YcfkJTBepce6X47rt_Minestrone-1-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "2", "4", "4", "8", "2", "1/2", "2", "1", "2", "2", "2", "1", "2", "1", "1", "1", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "celery", "carrots", "garlic cloves", "broth", "tomato paste", "red wine", "corn kernels", "red kidney beans", "green beans", "zucchini", "fresh oregano", "fresh basil", "fresh thyme", "fresh rosemary", "red pepper flakes", "fresh parsley", "Italian tomatoes", "black pepper", "lemon juice", "small shell pasta", "asiago cheese", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.0 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.1 [SodiumContent] 294.0 [CarbohydrateContent] 27.2 [FiberContent] 5.8 [SugarContent] 5.6 [ProteinContent] 6.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium- heat, add olive oil and when hot, sauté onion for 4 to 5 minutes. Add celery, red pepper and carrots; sauté for 5 minutes or until soft. Add garlic and sauté for 1 minute. Add broth and tomato paste; bring to boil, stirring frequently. If using red wine, add it at this point. Reduce heat to low and add kernels and its liquid, kidney beans, green beans, spinach leaves, zucchini, oregano, basil, thyme, parsley, rosemary, red pepper flakes, Italian tomatoes and its liquid, and black pepper. Simmer for 30 to 40 minutes, the longer the better; add lemon juice and rectified seasoning if needed. Add cooked pasta to minestrone; stir until well combined. Ladle soup into bowls; sprinkle cheese on top and drizzle a little olive oil.
[Name] Super-Filling Turkey & Black Bean Chili [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-09-08T13:46:00Z [Description] Make and share this Super-Filling Turkey & Black Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "15", "1", "1", "14 1/2", "1", "8", "2", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["olive oil", "canned black beans", "onion", "green pepper", "diced tomatoes", "chili powder", "corn", "ground cumin", "salt", "oregano", "cheddar cheese", "turkey", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.1 [FatContent] 19.6 [SaturatedFatContent] 6.4 [CholesterolContent] 92.0 [SodiumContent] 909.5 [CarbohydrateContent] 40.6 [FiberContent] 12.0 [SugarContent] 7.5 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Rinse and drain black beans. chop onion and green pepper. heat oil in large pot over medium high heat. add onion, garlic, bell pepper, chili powder, cumin and oregano; cook stirring occasionally until softened, about 4 to 5 minutes. Add the turkey, crumbling the meat apart as you stir and cook until no longer pink, about 3 to 4 minutes. Stir in the beans, diced tomatoes, corn and salt; bring to a boil and immediately reduce heat to medium-low. Cover and simmer until vegetables are very tender and the chili is somewhat thickened, about 25 minutes. Ladle into 4 bowls and top with cheese.
[Name] Best-Ever Gooey Cinnamon Buns [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2020-09-08T13:46:00Z [Description] These taste just like the ones from Cinnabon but even better because they're homemade! They are sinfully delicious! VIDEO https://www.youtube.com/watch?v=nyXJhSlbyBs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/09LVEjwRRJG9YeQFFP8b_Cinnamon-Buns-1_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1/4", "4 1/2", "1", "2", "1/3", "1/2", "1", "1/3", "2", "1/2", "1/4", "0.5", "1 1/4", "1/2", "1/8"] [RecipeIngredientParts] ["milk", "active dry yeast", "granulated sugar", "bread flour", "kosher salt", "eggs", "butter", "pure vanilla extract", "brown sugar", "butter", "ground cinnamon", "walnuts", "unsalted butter", "light cream cheese", "confectioners' sugar", "vanilla extract", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.4 [FatContent] 20.4 [SaturatedFatContent] 10.6 [CholesterolContent] 74.6 [SodiumContent] 353.1 [CarbohydrateContent] 73.6 [FiberContent] 2.5 [SugarContent] 34.7 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let stand for 10 minutes to proof until mixture is foamy and bubbly. Turn the oven on at 350ºF for 1 minute to warm up; turn it off.", "Meanwhile, in a large bowl, whisk together flour and salt; set aside. In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.", "Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.", "Transfer dough on a lightly flour work surface and form a ball with hands. Transfer the ball dough into a large bowl and cover with a damp towel. Transfer to the oven for 1 hour (with the heat off]. Grease a 9 x 13-inch glass baking dish with cooking spray (butter preferably]; set aside.", "Place dough on a lightly floured work surface (if the mat is not bigger than 15 x 23-inch, drizzle lightly some flour on the kitchen counter. Roll dough into a 15 x 23-inch rectangle.", "In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine. Spread dough with the brown sugar mixture, leaving about 1-inch at far side of the dough. Roll dough tightly and remove the ends to make it even. Cut 12 pieces and place them in the prepared baking dish. Cover with a towel for 30 minutes. Remove the top rack and preheat oven to 350ºF.", "Transfer cinnamon buns into the preheated oven and bake for 20-25 minutes (22 minutes]. Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.", "Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. Spread half of the frosting mixture on buns. Let it sit for 10 minutes before spreading the remaining frosting. Makes 12 cinnamon buns.", "Note: Cooked and frosted cinnamon buns freeze well. Place them separately in the freezer and when frozen, place them in a container." ]
[Name] Quick & Easy Teriyaki Beef Soup [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-09-08T13:47:00Z [Description] From the 2003 "New Dieters' Cookbook" by Better Homes and Gardens. I like this quick & easy soup, with 170 cal per 1.5 c serving (4g fat, 22g carb, 2g fiber, 12g protein). Using a low sugar apple juice and brown rice will decrease carbs & increase fiber. I prefer "Better Than Bullion" products, easy to find in a jar at your grocery store. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "2", "4", "1", "1", "1/3", "1", "1", "3", "2", "2", "1"] [RecipeIngredientParts] ["boneless beef top sirloin steaks", "shallot", "olive oil", "water", "apple cider", "carrot", "long grain rice", "fresh ginger", "ginger paste", "bouillon", "garlic cloves", "broccoli", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.1 [FatContent] 4.0 [SaturatedFatContent] 1.0 [CholesterolContent] 27.3 [SodiumContent] 67.1 [CarbohydrateContent] 21.9 [FiberContent] 2.0 [SugarContent] 6.7 [ProteinContent] 12.5 [RecipeServings] 5.0 [RecipeYield] 7 1/2 c [RecipeInstructions] ["If desired, partially freeze steak for easier slicing. Trim fat. Cut into thin, bite-sized strips.", "In a large saucepan, cook and stir steak & shallot in hot oil over med-high heat for 2-3 min until meat is browned.", "Remove beef from pan, set aside.", "In the same saucepan, combine water, apple juice, carrots, uncooked rice, ginger, bullion and garlic.", "Bring to boil, reduce heat and simmer 15 minute.", "Stir in beef mixture & broccoli, simmer for 3 minute.", "Stir in the teriyaki sauce & sherry, serve hot!" ]
[Name] Bowtie Pasta With Beef & Asparagus [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-09-08T13:47:00Z [Description] From the 2003 "New Dieters' Cookbook" by Better Homes and Gardens. This page is my recipe book is well worn, as sign of a family favorite - even for those who aren't watching calories. Each serving has 421 cal, 11g fat, 54g carb, 3g fiber, 26g protein. This may seem like a complicated recipe, but it comes together very fast for a great 1 skillet meal. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1", "8", "8", "2", "2/3", "1", "1/2", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["boneless beef top sirloin steaks", "fresh asparagus", "bow tie pasta", "light sour cream", "all-purpose flour", "water", "honey", "salt", "ground black pepper", "shallots", "fresh tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.5 [FatContent] 12.2 [SaturatedFatContent] 5.5 [CholesterolContent] 101.8 [SodiumContent] 379.7 [CarbohydrateContent] 57.6 [FiberContent] 4.5 [SugarContent] 7.7 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If desired, partially freeze steak before slicing. Trim fat from steak & thinly slice across the grain into bite size strips. Cut off & discard woody bases on asparagus, then bias slice into 1\" pieces. Cook pasta according to package directions, adding asparagus for last 3 min of cooking. Drain pasta & asparagus well, keep warm. In a medium bowl, stir together sour cream, flour, honey, water, salt & pepper. Set aside. In a large non-stick skillet, heat oil. Add the steak & shallots, stir over med-high heat about 5 min until meat is browned. Stir sour cream mixture into skillet, cook until thickened & bubbly, then cook 1 min more. Stir in drained pasta & asparagus, and snipped tarragon. Heat thoroughly & serve.
[Name] Lemon Dessert With Raspberries [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2020-09-08T13:47:00Z [Description] This is a delightful summer dessert recipe from the 1997 "New Dieter's Cookbook" by Better Homes & Gardens. Sadly, the low fat/high carb craze of the 90s is over, so I wouldn't consider this a "diet" recipe, but it is still makes a lovely light & cool dessert on a hot day and is a family favorite made with a store-bought angel food cake. It looks way fancier than the time it takes to make. Nutrition info per 1/12 slice: 89 cal, 0g fat, 18g carb, 1 g fiber, 4g protein. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Summer", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "12", "1/3", "2", "2", "1", NA] [RecipeIngredientParts] ["sugar-free lemon gelatin", "boiling water", "fresh raspberries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 1.1 [SodiumContent] 34.8 [CarbohydrateContent] 11.0 [FiberContent] 1.4 [SugarContent] 8.8 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray the bottom of an 8\" springform pan with non stick spray, set aside. In a large bowl, dissolve the lemon gelatin in the boiling water. Add the evaporated skim milk & lemonade concentrate & stir. Cover & refrigerate for 1.5 hrs, stirring occasionally, until the mixture mounds when spooned. Take the gelatin mixture out of the refrigerator and beat with an electric mixer on med-high speed for 5-6 minutes until the mixture is fluffy. Arrange the angel food cake cubes in the bottom of the 8\" springform pan, pour gelatin mixture over cakes cubes. Cover and refrigerate for at least 4 hrs. Stir together raspberries & sugar, cover & refrigerate for at least 2 hrs. To serve: remove sides of springform pan. Cut dessert into 12 wedges and place on dessert plates. Top each serving with raspberries & serve.
[Name] Mom's Lasagna [AuthorId] 2002812546 [AuthorName] Sandi W. [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2020-09-08T13:48:00Z [Description] The best ever Lasagna! My mom's recipe and I never had lasagna like this anywhere! Who knew you could make lasagna using soup!! [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "cheddar cheese", "salt", "mustard", "sugar", "Worcestershire sauce", "garlic powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 20.3 [SaturatedFatContent] 9.9 [CholesterolContent] 68.4 [SodiumContent] 1173.4 [CarbohydrateContent] 9.0 [FiberContent] 1.4 [SugarContent] 5.1 [ProteinContent] 19.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook Noodles and cool to touch, do not rinse. Brown ground beef and onion, drain fat and return to pan. Add tomato sauce and spices. Layer in pan in 3 layers Noodles, meat, dollops of soup and cheese, ending with cheese. Bake at 350 for 45 mins or until bubbles around edges.
[Name] Pork Egg Roll in a Bowl [AuthorId] 1803179024 [AuthorName] Catherine H. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-09-08T13:48:00Z [Description] Make and share this Pork Egg Roll in a Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "5", "10", "1", "1/2", "1", "14", "4", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "onion", "green onions", "ground pork", "ground ginger", "sriracha sauce", "soy sauce", "rice vinegar", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.5 [FatContent] 23.1 [SaturatedFatContent] 7.0 [CholesterolContent] 54.5 [SodiumContent] 730.3 [CarbohydrateContent] 9.9 [FiberContent] 3.5 [SugarContent] 4.1 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat sesame oil in a large pot or skillet over medium heat. Add the garlic, onion, white portion of the green onions, and mushrooms. Sauté until onions are translucent. Add the ground pork, ground ginger, salt, pepper, and Sriracha. Sauté until the pork is cooked through. Add the coleslaw mix, soy sauce. and rice vinegar. Sauté until the coleslaw cooks down and is tender. Top with sesame seeds and the rest of the green onions before serving.
[Name] The Best-Ever Fried Rice [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-09-08T13:48:00Z [Description] Make and share this The Best-Ever Fried Rice 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/54/09/19/Wz8gqpFPT2y2n3q6maoQ_Fried-Rice-7.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/2", "3", NA, "4", "3", "3 -4", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "eggs", "carrots", "garlic cloves", "rice", "green onions", "soy sauce", "oyster sauce", "pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.0 [FatContent] 12.9 [SaturatedFatContent] 6.7 [CholesterolContent] 115.9 [SodiumContent] 1364.7 [CarbohydrateContent] 165.9 [FiberContent] 5.1 [SugarContent] 3.6 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using], and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.
[Name] Curry Butternut Squash and Sweet Potato Soup (Instant Pot) [AuthorId] 293095 [AuthorName] Bill Woodward [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-09-08T13:49:00Z [Description] Make and share this Curry Butternut Squash and Sweet Potato Soup (Instant Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1", "1", "4", "1", "2", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["olive oil", "onion", "celery ribs", "sweet potato", "salt", "garlic cloves", "garam masala", "chili powder", "ground black pepper", "cayenne pepper", "chicken broth", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.6 [FatContent] 7.9 [SaturatedFatContent] 2.9 [CholesterolContent] 11.2 [SodiumContent] 715.0 [CarbohydrateContent] 24.4 [FiberContent] 4.2 [SugarContent] 5.1 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] 3 quarts [RecipeInstructions] Prep the squash by cutting it in half and scooping out the seeds, then peel it and cut off the stem and cut into cubes. Set it aside. Set the Instant Pot to saute setting and add the olive oil. Once the olive oil is heated, add the onion, celery, sweet potato, and salt. Saute until the onion and celery are softened, five minutes or so. Add the garlic and cook for another minute. Add the garam masala, chili powder, cayenne pepper and black pepper to the saute and cook for another minute. Turn off the saute function and add the butternut squash and chicken broth. Lid up the Instant Pot and set it for manual mode, high pressure, for 12 minutes. Once the pressure cooking has completed, wait for the pot to naturally cool down and unlock, or use the pressure release valve to release the pressure. Use a stick blender to puree the soup to your desired consistency. Add the half-and-half. Serve immediately or refrigerate.
[Name] Elegant Shrimp and Artichoke Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-08T13:49:00Z [Description] I never would have put these ingredients together, but it was surprisingly good. It did call for a container of sour cream in my Hidden Valley Ranch Dip Mix, but it just says to prepare according to package directions. Recipe courtesy of The Food Network. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "14", "8", "1", "4 -6", NA, NA] [RecipeIngredientParts] ["red bell pepper", "artichoke hearts", "cream cheese", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.5 [FatContent] 6.8 [SaturatedFatContent] 3.7 [CholesterolContent] 40.8 [SodiumContent] 170.3 [CarbohydrateContent] 5.2 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Prepare dip mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes, and bell pepper. Serve with cucumbers or French bread.
[Name] Pennsylvania Dutch Potato Salad With Bacon Dressing [AuthorId] 871944 [AuthorName] dannyboy22 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-09-08T13:49:00Z [Description] We live in Lancaster County PA. This recipe was handed down from my mother. It was always a favorite. Very similar to German Potato Salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/871944/fNyadSIARaSTFk6NL5jA_IMG_0020.jpg" [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "6", "1", "1/2", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "hard-boiled eggs", "celery", "onion", "bacon", "sugar", "water", "prepared yellow mustard", "dried parsley", "salt", "pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 97.2 [SodiumContent] 249.3 [CarbohydrateContent] 64.1 [FiberContent] 5.1 [SugarContent] 27.5 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil potatoes in jackets until soft. Let potatoes cool and then peel and dice. Add celery, onion, and sliced hard boiled eggs. For the dressing: Fry bacon in skillet until crisp and brown. Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well. Reduce skillet heat to a simmer and add egg mixture to the bacon and fat. Stir constantly until dressing thickens. Approximately 10 minutes. Pour dressing over potato mixture and mix lightly to incorporate into potato salad. Cool in the refrigerator for several hours before serving.
[Name] General Tso Chicken [AuthorId] 2002813241 [AuthorName] Andrea C [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-09-08T13:50:00Z [Description] Crispy chicken in a light sauce. It's supposed to serve 4, but I make this for 2 and it leaves us a little leftover. Jalapeño can be substituted with red bell pepper if you don't like spicy.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002813241/1FzVec6MTt29Akg2dzKR_118791316_10224680823396041_1905878284080224905_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/24/mJRYNX6RqCyQG6tRfYgB_118791316_10224680823396041_1905878284080224905_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/24/mJRYNX6RqCyQG6tRfYgB_118791316_10224680823396041_1905878284080224905_o.jpg" ] [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", "3", "1", "1", "3", "1/2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "cornstarch", "scallions", "soy sauce", "dry sherry", "water", "soy sauce", "sugar", "rice vinegar", "hoisin sauce", "dry sherry", "cornstarch", "garlic cloves", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2074.0 [FatContent] 181.7 [SaturatedFatContent] 26.1 [CholesterolContent] 109.0 [SodiumContent] 953.4 [CarbohydrateContent] 70.0 [FiberContent] 1.1 [SugarContent] 7.7 [ProteinContent] 40.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the marinade: Mix the soy sauce, rice wine, and egg whites. Toss in cubed chicken to the marinade and let sit for 10 minutes. Prep the sauce: Mix water, soy sauce, sugar, rice vinegar, hoisin sauce, chili paste, rice wine, sesame oil, cornstarch. Grate 2 cloves garlic and ginger into the sauce. Set aside. Coat the marinated chicken in the 2 cups of cornstarch. Shake off any excess before frying. Heat the 3 cups vegetable oil in wok until 350°F. Wooden chopsticks will bubble when the oil is ready. Fry the marinaded and coated chicken cubes in batches until golden brown. It should be about 4 to 5 minutes per batch. Remove the chicken and drain on paper towels. Set the chicken in a warm oven on a baking sheet with a rack after a few minutes of draining as you work through the batches. Sprinkle a little white pepper on the cooked chicken. Drain the oil into safe container to discard later. . Reheat the wok or skillet over medium-high heat and stir-fry jalapeno. Set aside. Pour in the sauce mixture into the wok and stir until thickened, about 1 to 2 minutes on med-high. Toss in the fried chicken to coat with sauce. Add your sauteed jalapeno and transfer it to a serving dish. Garnish with scallions. Serve with white rice.
[Name] Thick Peanut Butter Chocolate Chip Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-09-08T13:50:00Z [Description] These are big and thick and chewy delicious. I used my mixer, but you don't need one to make--it just makes it easier. Recipe courtesy of www.handletheheat.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1/2", "3/4", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "fine sea salt", "unsalted butter", "creamy peanut butter", "granulated sugar", "dark brown sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.5 [FatContent] 12.6 [SaturatedFatContent] 5.9 [CholesterolContent] 25.5 [SodiumContent] 207.1 [CarbohydrateContent] 33.8 [FiberContent] 1.7 [SugarContent] 21.5 [ProteinContent] 4.2 [RecipeServings] 24.0 [RecipeYield] 24 large cookies [RecipeInstructions] Preheat oven to 350. Line baking sheets with parchment paper. (I skipped the parchment paper and used my butter wrappers to grease the cookie sheets instead]. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no longer than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3 tablespoon sized balls using a spring loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. *Make sure to measure your flour correctly or you may end up with super crumbly dough. Also, you'll want to use conventional peanut butter for this recipe with an added oil. Completely natural peanut butter won't work well.
[Name] Breakfast Polenta Squares With Spinach and Bacon [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2020-09-08T13:50:00Z [Description] This is a yummy breakfast casserole...the cornmeal and spinach and bacon are a terrific mixture. Recipe courtesy of wwwkthekitchn.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1", "3", "4", "2", "2", "2/3", "1", NA, "4"] [RecipeIngredientParts] ["bacon", "eggs", "cornmeal", "parmesan cheese", "salt", "fresh ground black pepper", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.1 [FatContent] 11.6 [SaturatedFatContent] 4.5 [CholesterolContent] 80.6 [SodiumContent] 453.3 [CarbohydrateContent] 18.8 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 and lightly grease a 9x13 inch baking dish (I use my butter wrappers to grease]. Cook the bacon in a deep skillet over medium heat until crispy around the edges, 8 to 10 minutes. Add the onion and cook for an additional 3 to 4 minutes, or until the onion has softened. Stir in the spinach and cook for about 30 seconds, just long enough to barely wilt the spinach. Remove the skillet from the heat. Beat the eggs in a large bowl and whisk in the milk, then whisk in the cornmeal and 1/3 cup of Parmesan cheese. Fold in the cooked bacon and spinach mixture, along with the salt and a generous quantity of black pepper. Pour into the prepared baking dish. At this point the casserole could be covered and refrigerated overnight, then baked in the morning. When ready to bake, pour in the 4 cups of boiling water and whisk to combine in the dish. Bake uncovered for 50 to 60 minutes. After 20 minutes, whisk thoroughly, moving the polenta out, to ensure the polenta is baking evenly. Continue baking until the polenta looks firm and golden-brown on top, and a knife comes out clean. Sprinkle the remaining 1/3 cup Parmesan over the top while the casserole is still hot. Serve warm, cold, or hot. The polenta will be fairly soft while hot, but will firm up as it cools. Leftovers will keep in a covered container in the refrigerator for up to 5 days.
[Name] Muffaletta Olive Tapenade - Salad [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-09-08T13:51:00Z [Description] Made with green and kalamata olives, a mix of peppers and an array of Italian herbs, it's similar to Central Grocery’s famous Muffuletta Olive Salad and is the perfect addition to any sandwich or meal. Large restaurant recipe here. Reduce for home use. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/27/96VlCZatRdi3ubGcgvCg_20200907_133242.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/27/c6vp9lHQreRwwntzFsQF_20200907_133328.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/27/zNLFiJdzQY2vRzPjaO13_20200907_133307.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/3e886DKZSOK2Ab0IIOft_20200907_133106.jpg" ] [RecipeCategory] Cajun [Keywords] ["Creole", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["73", "71", "1", "105", "28", "1/2", "68", "6", "2", "4", "3", "3", "3", "2"] [RecipeIngredientParts] ["green olives", "banana pepper", "bell peppers", "roasted sweet peppers", "extra virgin olive oil", "garlic paste", "garlic", "kosher salt", "oregano", "basil", "thyme", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.9 [FatContent] 24.9 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 762.1 [CarbohydrateContent] 5.1 [FiberContent] 2.6 [SugarContent] 1.5 [ProteinContent] 1.1 [RecipeServings] 100.0 [RecipeYield] 3 gallons [RecipeInstructions] Drain all the water from the olives and the peppers. In a large bowl, combine the green olive slices, olive oil, vinegar, garlic, salt and spices. In another large bowl, combine the peppers and kalamata olives. Stir both bowls thoroughly. Pulse the peppers and kalamata olives in a food processor or Robot Coupe until roughly chopped. Combine the pulsed olives and peppers with the green olives and oil. Mix thoroughly. Transfer all contents into canning jars and seal according to safe canning procedures. Makes a bunch of olive salad, but when you live too far from New Orleans to buy it and the cost is $90 for 4-quarts of the Original from Central Grocery -- you make it. BTW, this recipe uses real olive oil like they used in the old days. Now it's canola oil in the store-bought versions. I'm not a fan of giardiniera so this recipe is missing it. I did replace it with Peppadew peppers and loved the result. If you'd like to use giardiniera, just replace the amount of peppadew peppers used.
[Name] Amazing Grilled Chicken [AuthorId] 171084 [AuthorName] CindiJ [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-09-08T13:52:00Z [Description] This is a quick and easy marinade to make that is amazing for boneless, skinless chicken breasts, thighs, leg quarters and even pork chops! [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "1", "3", "1", "1", "4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "brown sugar", "garlic cloves", "dried thyme", "fresh rosemary", "chicken breasts", "kosher salt", "fresh ground black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.6 [FatContent] 23.6 [SaturatedFatContent] 5.3 [CholesterolContent] 92.8 [SodiumContent] 388.1 [CarbohydrateContent] 7.3 [FiberContent] 0.3 [SugarContent] 5.8 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together balsamic vinegar, olive oil, Splenda brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
[Name] Air Fryer BBQ Pork Loin (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-09-08T13:52:00Z [Description] Make and share this Air Fryer BBQ Pork Loin (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/YpXIHiTmQiyClbrpgVET_20200907_234421.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["artificial sweetener", "salt", "ground mustard", "ground pepper", "cumin", "garlic powder", "ground cayenne pepper", "onion powder", "turmeric", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.9 [FatContent] 5.2 [SaturatedFatContent] 1.6 [CholesterolContent] 88.5 [SodiumContent] 1678.8 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 6.6 [ProteinContent] 28.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Prepare spice rub blend. Pat tenderloin with paper towels to dry. Apply spice rub liberally to all sides of tenderloin, patting it well into the meat. Place in air fryer and cook at 400°F for 15 minutes. Coat tenderloin with barbecue sauce. Continue to cook for an additional 5-10 minutes or until desired temperature is reached. Let rest for at least 5 minutes before cutting. ***I cooked mine until about 135°F on an instant read thermometer. Once rested, it read 145°F.
[Name] Black Bean Tortilla Pinwheels [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-09-11T21:07:00Z [Description] Make and share this Black Bean Tortilla Pinwheels recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/2", "1/8", "1", "5", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "monterey jack cheese", "green olives", "red onion", "seasoning salt", "garlic powder", "black beans", "flour tortillas", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.4 [FatContent] 11.0 [SaturatedFatContent] 6.0 [CholesterolContent] 29.4 [SodiumContent] 187.5 [CarbohydrateContent] 10.7 [FiberContent] 2.1 [SugarContent] 1.3 [ProteinContent] 5.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese and sour cream and mix well. Stir in Monterey Jack cheese, olives, onion and seasonings. Chill 2 hours. Puree beans in food processor or blender. Spread each tortilla with a thin layer of beans. Spread cream cheese mixture over the beans. Roll up tightly; chill. Cut into 3/4 inch slices. Serve with salsa.
[Name] Sweet & Sour Cocktail Franks [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-09-11T21:18:00Z [Description] Make and share this Sweet & Sour Cocktail Franks recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["rice vinegar", "cider vinegar", "fresh ginger", "chives", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.4 [FatContent] 8.8 [SaturatedFatContent] 3.4 [CholesterolContent] 17.8 [SodiumContent] 339.8 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 2.5 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine sweet and sour sauce, vinegar, ginger, sesame oil and chili oil in medium saucepan. Bring to a boil over medium heat. Cook 5 minutes or until thickened. Add cocktail franks; cover and cook until heated through. Transfer to a chafing dish; sprinkle with cilantro or chives. Can also be made in the crockpot. Mix all ingredients and let simmer several hours on low heat.
[Name] Tortellini and Roasted Garlic Dipping Sauce [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2020-09-11T21:19:00Z [Description] This is one of my favorite go to recipes for holiday get togethers. It's easy and tasty. Your guests will love it. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", NA, "2 -3", "1/2", "1/2", "1/3", "2"] [RecipeIngredientParts] ["bulb of garlic", "olive oil", "mayonnaise", "sour cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 5.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.4 [SodiumContent] 112.7 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350° F. Cut 1/2 inch off top of the garlic and discard. Remove as much outer skin as possible. Drizzle with a teaspoon of olive oil and wrap the garlic in foil. Bake 1 hour or until tender when pierced with sharp knife. Let stand until cool enough to handle. Cook tortellini according to package directions. Rinse under cold water and drain well on paper towels. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add tortellini in batches to oil. Cook and stir 3 to 5 minutes or until lightly golden brown. Add more oil if necessary. Drain pasta on paper towels. Separate cooled garlic into cloves. Pinch each clove so roasted flesh comes out. Place cloves in blender or food processor. Add mayonnaise, sour cream, parmesan cheese and hot sauce to blender. Cover and process until smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to serving bowl. Serve with toasted tortellini.
[Name] Roasted Pepper and Avocado Salad [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-09-11T21:19:00Z [Description] Make and share this Roasted Pepper and Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "3", "1/4", "1", NA, NA] [RecipeIngredientParts] ["red bell peppers", "orange bell peppers", "yellow bell peppers", "avocados", "shallots", "olive oil", "garlic clove", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.0 [FatContent] 19.2 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 16.3 [FiberContent] 6.7 [SugarContent] 3.8 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place bell peppers on a baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly. Place pepper in a paper bag. Close bag and let cool 15 to 20 minutes. Once the peppers are cooled, cut the cores and remove. Cut peppers in half lengthwise in half. Peel off skin with paring knife and rinse until cold water to remove the seeds. Slice bell peppers into 1/2 inch strips and place in a shallow dish. Cut the avocados into 1/4 inch strips and add to the bell peppers. Sprinkle with shallots. In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over bell pepper mixture. Cover and refrigerate at least 1 hour before serving. Season to taste with salt and pepper.
[Name] Addictive Ranch Dressing Mix [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-11T21:19:00Z [Description] Make and share this Addictive Ranch Dressing Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "2", "1/2", "1/2", "1/4", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["buttermilk", "mayonnaise", "Worcestershire sauce", "onion powder", "garlic powder", "fresh chives", "fresh dill", "fresh parsley", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.2 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 5.2 [SodiumContent] 1159.7 [CarbohydrateContent] 10.4 [FiberContent] 0.6 [SugarContent] 7.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Whisk together the buttermilk, mayonnaise, Worcestershire, onion powder, onion flakes and garlic powder. Add the fresh herbs and season with salt and pepper. Let sit in the fridge for at least one hour before serving.
[Name] Authentic Maryland Crab Cakes [AuthorId] 1661368 [AuthorName] afarrell727 [CookTime] PT13M [PrepTime] PT20M [TotalTime] PT33M [DatePublished] 2020-09-11T21:20:00Z [Description] This is what I did to make what were definitely the best crab cakes I've ever made, probably the best I've ever had. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "3 -4", "2", "1", "5", "1", "1 1/2 - 2"] [RecipeIngredientParts] ["egg", "mayonnaise", "spicy brown mustard", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.5 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 117.9 [SodiumContent] 1590.1 [CarbohydrateContent] 8.9 [FiberContent] 0.5 [SugarContent] 1.3 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] 4 Crab Cakes [RecipeInstructions] ["Whisk together the first 5 ingredients.", "Stir in the bread and cracker bits.", "Gently fold in the crab meat.", "Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don’t pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.", "Refrigerate on the sheet for 20 minutes to 6 hours.", "Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.", "I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don’t add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I’m sure there are substitutions or improvements possible." ]
[Name] Simple Game Day Chili [AuthorId] 1477885 [AuthorName] Iowa Mom [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-09-11T21:20:00Z [Description] Make and share this Simple Game Day Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "tomato sauce", "chili beans", "dark red kidney beans", "mild salsa", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.9 [FatContent] 24.1 [SaturatedFatContent] 9.2 [CholesterolContent] 102.8 [SodiumContent] 1615.8 [CarbohydrateContent] 67.9 [FiberContent] 16.0 [SugarContent] 8.9 [ProteinContent] 50.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef & drain. Add remaining ingredients. Simmer on low for 30 minutes. Top with your favorites; cheese, sour cream, etc.
[Name] Easy Cinnamon Roll Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2020-09-11T21:20:00Z [Description] Make and share this Easy Cinnamon Roll 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/recipes/54/09/38/MLH3W9QpRmjpWXiBtzhA_IMG_0838.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "2", "1", "2 -3"] [RecipeIngredientParts] ["ground cinnamon", "brown sugar", "butter", "powdered sugar", "butter", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.2 [FatContent] 21.4 [SaturatedFatContent] 9.2 [CholesterolContent] 26.9 [SodiumContent] 925.9 [CarbohydrateContent] 74.6 [FiberContent] 0.9 [SugarContent] 43.6 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°. Prepare an 8x8 baking dish and spray with cooking spray. Set aside. Cut each biscuit (8 total biscuits in tube] in half and then cut each half into 3 smaller pieces. So each biscuit should end up being in 6 small pieces. Repeat with remaining biscuits. Add biscuit pieces into a mixing bowl. Add the brown sugar and ground cinnamon and stir together until all the biscuit are coated. It's ok if there is some sugar mixture left in the bottom of the bowl. Pour the coated biscuit pieces into the baking dish. You can either sprinkle the remaining sugar mixture over the biscuits or discard it. Make sure that the biscuit pieces are in a single layer and that they are not overlapping or on top of each other. Drizzle the melted butter evenly over the biscuits. Cook for 20-23 minutes or until the biscuits are done. While the casserole is cooling for a few minutes, prepare the vanilla glaze by combining everything together in a bowl and whisking together until smooth and combined. Drizzle or pour over the cinnamon roll casserole. If you want a pretty presentation, pour the glaze into a Ziploc bag and cut a small corner off of the bag, then drizzle the glaze over the casserole. Recipe Notes. This is best eaten within an hour of making it. If there are leftovers, I would warm it up in the microwave for a few seconds before eating it.
[Name] Chettinad Chicken [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-11T21:21:00Z [Description] From Rick Stein's awesome India cookbook. Uses a hard to find ingredient called Dagarful, which is a lichen off a tree with a flavour like cinnamon (also sometimes called kalpasi, stoneflower, dagar phool, marapasi). If you can't find it, no problem, just add another half a cinnamon stick. (Food.com doesn't recognise dagarful as an ingredient so I had to put the alternative extra cinnamon stick first, but try to use dagarful.) If using dagarful, sort through it and remove/discard any pieces of bark first. Serve with steamed/boiled basmati rice. I also add approx 200g green beans (cut to 3 cm lengths) to the curry when I add the chicken, (microwaved for a minute or so first, if you don't like your beans too crunchy.) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 60 Mins", "Stove Top", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "1", "5", "3", "150", "5 -10", "800", "4", "4", "1", "1/2", "125", "200"] [RecipeIngredientParts] ["fennel seed", "cumin seed", "black peppercorns", "kashmiri chili powder", "fennel seed", "cinnamon sticks", "cinnamon sticks", "shallots", "curry leaves", "chicken thighs", "garlic cloves", "ginger", "sugar", "salt", "water", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.2 [FatContent] 41.7 [SaturatedFatContent] 9.9 [CholesterolContent] 168.0 [SodiumContent] 453.8 [CarbohydrateContent] 12.1 [FiberContent] 2.1 [SugarContent] 1.1 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the spice blend, put the spices in a spice grinder and process to a powder. (Alternatively, you could use pre-ground fennel, cumin, coriander and peppercorns, but use less - say 1 tsp of each]. For the chicken, heat the oil in a karahi or frying pan over medium heat, add the fennel, cinnamon stick and dagarful and fry for 1 minute. Add the shallots and curry leaves and fry for 10 minutes on low heat until the shallots are softened and golden. Turn up the heat to medium, add the chicken to the pan (and beans, if using] and stir it around for 1 to 2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water and cook for about 10 to 15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce is thick and reduced, and clinging to the chicken. Serve with basmati rice.
[Name] The Best Raspberry Bread [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-09-11T21:22:00Z [Description] Make and share this The Best Raspberry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1", "1", "1/4", "1", "3/4", "1/4", "2", "10 -12"] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "granulated sugar", "baking soda", "salt", "unsalted butter", "egg", "buttermilk", "canola oil", "vanilla extract", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.1 [FatContent] 13.9 [SaturatedFatContent] 4.5 [CholesterolContent] 39.4 [SodiumContent] 217.4 [CarbohydrateContent] 55.9 [FiberContent] 3.2 [SugarContent] 29.2 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.", "In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.", "In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.", "To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.", "Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.", "In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking].", "Add the raspberries to the batter and fold very lightly to combine.", "Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.", "Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries] comes out clean or with a few moist crumbs, but no batter.**.", "Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.", "Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months." ]
[Name] Summer Squash Gratin (Low Carb) [AuthorId] 2002794258 [AuthorName] CHOpping The Carbs [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-09-11T21:24:00Z [Description] Make and share this Summer Squash Gratin (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/C9rJElqQEW6ukDmr8KBw_20200909_021223.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002794258/C9rJElqQEW6ukDmr8KBw_20200909_021223.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "3", "3/4", "1", "3", "1", NA] [RecipeIngredientParts] ["milk", "heavy cream", "extra-sharp cheddar cheese", "garlic", "parmesan cheese", "dried rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.3 [FatContent] 15.1 [SaturatedFatContent] 9.3 [CholesterolContent] 49.0 [SodiumContent] 242.5 [CarbohydrateContent] 7.6 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice squash thinly into rounds about 1/4\" thick. Lay slices in a tile pattern in a medium sized baking dish. On the stove top, combine milk, cream, cheddar cheese, minced garlic and rosemary. Once cheese is melted and sauce is combined, season to taste with salt and pepper. Pour evenly over sliced squash. Top with Parmesan cheese. Bake at 400°F for 20 minutes. Let rest 5 to 10 minutes before serving.
[Name] No-Bake Eclair Cake [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-09-11T21:24:00Z [Description] Make and share this No-Bake Eclair Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3 1/2", "12", "14", "16"] [RecipeIngredientParts] ["vanilla instant pudding mix", "milk", "Cool Whip", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.9 [FatContent] 29.7 [SaturatedFatContent] 15.6 [CholesterolContent] 14.9 [SodiumContent] 556.8 [CarbohydrateContent] 98.6 [FiberContent] 1.9 [SugarContent] 67.8 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend milk and pudding packages. . Fold in Cool Whip. Line bottom of 9x13 pan with graham crackers. Top with pudding mixture. Continue layers, ending with crackers. Spread frosting over graham crackers. Store in refrigerator.
[Name] Snicker Salad [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-09-11T21:24:00Z [Description] Make and share this Snicker Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "12", "2", "1/2"] [RecipeIngredientParts] ["red apples", "Cool Whip", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.6 [FatContent] 14.1 [SaturatedFatContent] 8.3 [CholesterolContent] 0.7 [SodiumContent] 23.2 [CarbohydrateContent] 27.2 [FiberContent] 3.3 [SugarContent] 22.3 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chop apples. Chop Snickers bars. Combine all ingredients. Refrigerate until ready to serve.
[Name] Hershey Almond Candy Bar Cake [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-09-11T21:25:00Z [Description] Make and share this Hershey Almond Candy Bar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["15", "8", "1", "1/2", "12", "15"] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "sugar", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.1 [FatContent] 13.7 [SaturatedFatContent] 9.8 [CholesterolContent] 20.8 [SodiumContent] 68.2 [CarbohydrateContent] 25.6 [FiberContent] 0.0 [SugarContent] 25.2 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare cake batter as directed on package. Pour into 3 greased and floured 8” round pans. Bake at 325 for 20-25 minutes. Beat cream cheese, powdered sugar, and sugar. Chop 10 candy bars, reserving some for later. Fold Cool Whip, candy bars, and cream cheese mixture. Frost the cake. Sprinkle top and sides with reserved chopped candy bars. Keep refrigerated.
[Name] Sichuan Pepper Chicken [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-09-11T21:27:00Z [Description] Make and share this Sichuan Pepper Chicken 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/54/09/45/l2izfB0AR9SKp5ZhSzEL_With red oak lettuce s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/45/1KLnXxJFSX2jMtFJJoHm_Sichuan pepper 4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/45/od3DHl1TR7estPoeHRYH_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/54/09/45/e0uHilKWRcCDRrjp00mz_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/45/D6PVokAJRvKVd1UQOS92_Chillis pepper ginger garlic s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/45/l6OuTz0ETC6q0sacMcU8_Fried chicken s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/45/JxkPshxhTHmfYe8sFal5_Served with rice s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/SgGU4G0rRuqfNMM02iAX_chicken%20marinade%20s.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["600", "2", "1", "1", "2", "2", NA, "1", "1", "12", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "soy sauce", "brandy", "cornflour", "spring onions", "ginger", "olive oil", "pepper", "garlic", "ginger", "spring onions", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.5 [FatContent] 53.7 [SaturatedFatContent] 14.2 [CholesterolContent] 225.0 [SodiumContent] 1829.0 [CarbohydrateContent] 37.6 [FiberContent] 6.8 [SugarContent] 16.6 [ProteinContent] 64.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix soy sauce, brandy, cornflour, spring onions and ginger. Add the chicken pieces and mix to coat. Cover and marinate for one hour. Heat the oil in a deep frying pan or wok and deep fry the chicken pieces in batches each for around 5 minutes. Remove the batches of chicken and drain on kitchen paper. Heat the olive oil in a wok and fry the Sichuan pepper and dried red chilies for about 1 minute. Add the garlic and ginger and stir fry for 30 seconds. Don’t burn the garlic. Add the reserved cooked chicken, salt, sugar and green onions. Stir until combined. Serve hot with steamed white rice or rice noodles.
[Name] Moong Dal Vada [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-09-11T21:27:00Z [Description] Make and share this Moong Dal Vada 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/2002052489/U8EzlXSSpSWqRHI9n301_Moong%20Dal%20Vada.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/U8EzlXSSpSWqRHI9n301_Moong%20Dal%20Vada.jpeg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["channa dal", "onion", "green chilies", "ginger", "garlic cloves", "salt", "asafoetida powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 845.6 [FatContent] 74.1 [SaturatedFatContent] 9.6 [CholesterolContent] 0.0 [SodiumContent] 4660.8 [CarbohydrateContent] 36.3 [FiberContent] 13.8 [SugarContent] 5.5 [ProteinContent] 12.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Soak the moong and chana dal in warm water overnight or for at least 5 to 6 hours. Once the dal has soaked well, drain the water and grind using very little water to make a coarse thick vada batter. Transfer the batter to a mixing bowl. Add chopped onions, chilies, ginger-garlic paste, asafoetida and salt to taste. Mix well to combine and allow it rest for 10 minutes. Heat Freedom oil for frying in a deep frying pan. Once oil is hot, make small balls of the Moong Dal Vada batter and drop in the hot oil carefully. Deep fry the vadas on medium heat till theyturn golden brown and crispy. Place the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil. Serve warm.
[Name] DELICIOUS SMOKED SALMON DIP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-09-11T21:28:00Z [Description] This is a quick, easy, healthy and very delicious dip to have in your recipe repertoire! VIDEO https://www.youtube.com/watch?v=ilQsftSek_U [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8GqX8aUzQ2e3QmwG4hl4_Sausalito-Smoked-Salmon-Dip-4-1024x765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8GqX8aUzQ2e3QmwG4hl4_Sausalito-Smoked-Salmon-Dip-4-1024x765.jpg"] [RecipeCategory] Birthday [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "1", "1", "3", "1", "3", "1"] [RecipeIngredientParts] ["Miracle Whip", "light sour cream", "light cream cheese", "capers", "red onion", "lemon juice", "smoked salmon", "smoked salmon", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.2 [FatContent] 7.0 [SaturatedFatContent] 3.0 [CholesterolContent] 21.6 [SodiumContent] 334.0 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 3 oz. smoked salmon; process until smooth, about 20 seconds. Transfer to a bowl and stir in remaining 1 oz. smoked salmon. Transfer smoked salmon mixture into a serving bowl and top with dill. Serve with bagel chips.
[Name] Aromatic Yellow Rice [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-09-14T14:11:00Z [Description] Make and share this Aromatic Yellow Rice 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/54/09/48/P8oIcx1JRX2FD4EJ77WH_served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/48/oF6L8MTKRMOl4Z8vSLVj_aromatic rice s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/48/Fx6sFH68RQGfeyXeZQiu_Yellow rice s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/MJKnJQvkSBKbVPqkmZ8O_Ingredients%20s.jpg" ] [RecipeCategory] Rice [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "2", "25", "1", "1"] [RecipeIngredientParts] ["basmati rice", "long grain rice", "salt", "ground turmeric", "whole cloves", "green cardamoms", "cinnamon sticks", "bay leaf", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 751.0 [FatContent] 12.1 [SaturatedFatContent] 5.0 [CholesterolContent] 15.3 [SodiumContent] 605.5 [CarbohydrateContent] 145.8 [FiberContent] 8.0 [SugarContent] 1.7 [ProteinContent] 15.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Wash the rice in several changes of cold water until the water runs clear. Cover the rice with cold water and allow to soak for 30 minutes. Drain the rice and put in a rice cooker with the specified quantity of water.", "Add the salt, turmeric, cloves, green cardamoms, cinnamon and bay leaves and stir once.", "Turn on the rice cooker and cook as per the manufacturers instructions ensuring that the cooker is in the 'warm' mode for at least 10 minutes after cooking is complete.", "Add the butter and stir very gently until mixed." ]
[Name] INDIAN BUTTER CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-09-14T14:11:00Z [Description] The exotic flavors in this dish will excite your taste buds! It’s a delicious easy recipe and now you can have it anytime you like. VIDEO https://www.youtube.com/watch?v=dvA2Dgcdlfw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ko4OUL9RRf2qe8Inl5XS_Indian-Butter-Chicken-3-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["Indian", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "2", "1", "1/8", "2", "1", "1", "2", "1/2", "1/2", "1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["lemon juice", "ginger", "garlic cloves", "garam masala", "curry powder", "cayenne pepper", "chicken breasts", "ghee", "red onion", "garlic cloves", "garam masala", "curry powder", "mild paprika", "brown sugar", "sea salt", "butter", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.2 [FatContent] 36.5 [SaturatedFatContent] 19.8 [CholesterolContent] 146.6 [SodiumContent] 729.4 [CarbohydrateContent] 25.4 [FiberContent] 2.2 [SugarContent] 5.4 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine yogurt, lemon juice, garam masala, curry powder, ginger, garlic and cayenne pepper; whisk until well blended. Add chicken and stir until well coated. Cover and refrigerate overnight or up to 24 hours. In a large deep skillet over medium-high heat, add ghee. When hot, add onion and sauté until translucent. Add garlic and sauté for 1 minute. Add coated chicken and the marinade; stir quickly to prevent from sticking. Add garam masala, curry powder and mild paprika. Stir until chicken pieces turn white, about 3 minutes. Add tomato soup, brown sugar, salt and cayenne pepper. Decrease heat to low and simmer for 20 minutes. Taste and adjust seasoning if needed. Couple minutes before cooking time is up, stir in butter until melted. Add cream, stir and bring heat to medium. Cook for another 5 minutes for a thicker sauce. Remove from heat and spoon butter chicken beside rice. Sprinkle cilantro over and serve along with naan bread. Makes 4 servings.
[Name] Mike's Shrimp Creole [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2020-09-14T14:12:00Z [Description] Make and share this Mike's Shrimp Creole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "From Scratch" [RecipeIngredientQuantities] ["3", "3/4", "3/4", "1", "1", "1", "4", "1", "1/2", "1", "1", "2", "8"] [RecipeIngredientParts] ["shrimp", "all-purpose flour", "onion", "celery", "green pepper", "garlic cloves", "green onion", "fresh parsley", "salt", "pepper", "tomato sauce", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.6 [FatContent] 30.1 [SaturatedFatContent] 3.9 [CholesterolContent] 285.8 [SodiumContent] 2122.6 [CarbohydrateContent] 26.4 [FiberContent] 4.0 [SugarContent] 7.0 [ProteinContent] 35.1 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Peel and devein shrimp . Do not wash before peeling. Make a qt of shellfish stock by placing unwashed shrimp shells in a pot. Add 2 quarts of water and 2 cups of white wine. Add 1 large onion, cut into 1/8, 1 carrot and 1 celery stalk cut into 1\" lengths, 6 cloves of garlic cut in half, 2 bay leaves, 1/2 teaspoon of black pepper, i teaspoon of dried thyme and 1/2 lemon. Simmer for 1 hour then strain through fine cheese cloth strainer. Return stock to low boil and reduce to 1 quart. If you do not have fish stock or the time to make it, substitute 16 ounces of clam juice and 16 ounces of vegetable broth. Mix together to form your stock. In a two gallon heavy bottom sauce pan, heat oil over medium heat. Using a wisk, add flour, stirring constantly until sauce like consistency is achieved. Immediately add onions, celery, bell pepper and garlic. Sautee until vegetables are wilted, 3 - 5 minutes. Add tomato sauce and diced tomatoes and blend well into the roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce like consistency is achieved. Cook 15 minutes, stirring occassionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five minutes. Season to taste with salt and black pepper. Serve over hot white rice.
[Name] Broccoli Leaves & Cabbage [AuthorId] 2000041947 [AuthorName] David K. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-09-14T14:13:00Z [Description] Don’t throw away your broccoli leaves. They have very high nutritional value and are very tasty if prepared correctly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000041947/Rh7haeAPQUWmqzRIXOdR_86A18F8B-8D08-4796-8977-213222C17B1F.jpeg" [RecipeCategory] Greens [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "5", "1", "2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["broccoli", "onion", "head of cabbage", "garlic cloves", "olive oil", "butter", "chicken bouillon", "water", "seasoning salt", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.1 [FatContent] 21.4 [SaturatedFatContent] 9.1 [CholesterolContent] 36.2 [SodiumContent] 335.1 [CarbohydrateContent] 30.4 [FiberContent] 11.0 [SugarContent] 11.6 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Remove the stems from the broccoli leaves and cut the leaves into edible pieces. You can do whatever you want with the stems. We don’t need them anymore. 2. Put the oil and butter in a pot and melt. 3. Dice the onion and add along with the minced garlic cloves and sauté until the onion is translucent. 4. Add the broccoli leaves and diced cabbage and stir over low heat for about 10 minutes. 5. Add the chicken bouillon, 1/2 cup water, and seasoning salt, and stir to combine. 6. Cover and simmer over low heat for 45 minutes. 7. Put in a serving bowl and sprinkle with bacon bits. I used the broccoli leaves from one plant. I’m estimating them to fill a 4 cup container loosely stacked. Once you dice them down they are smaller.
[Name] Chococonut Chip Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-09-14T14:14:00Z [Description] Nothing better than a sugar cookie taste with coconut and chocolate. Recipe courtesy of Reena B. and allrecipes.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2 1/4", "1", "1", "2", "2"] [RecipeIngredientParts] ["butter", "white sugar", "light brown sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.7 [FatContent] 4.8 [SaturatedFatContent] 3.1 [CholesterolContent] 11.9 [SodiumContent] 82.0 [CarbohydrateContent] 11.5 [FiberContent] 0.6 [SugarContent] 7.7 [ProteinContent] 0.9 [RecipeServings] 72.0 [RecipeYield] 6 dozen [RecipeInstructions] ["Preheat oven to 375.", "In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.", "Beat in the eggs one at a time, and then stir in vanilla.", "Combine the flour, baking soda, and salt and stir into the creamed mixture.", "Fold in chocolate chips and coconut.", "Drop by rounded teaspoonfuls onto cookie sheets.", "Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely." ]
[Name] Savory Bread Pudding Strata [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-09-14T14:15:00Z [Description] This is the best breakfast casserole I've made in awhile. I bought a loaf of bread at the store that I didn't eat in time, but it was even better in this recipe. Recipe courtesy of The Bossy Kitchen. Serving size is estimated. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "6", "1/2", "4 -6", "1", "1", "1/4", "1 3/4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["eggs", "sour cream", "red onions", "chorizo sausage", "bacon", "orange bell peppers", "sun-dried tomato", "mozzarella cheese", "nutmeg", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.0 [FatContent] 13.7 [SaturatedFatContent] 7.2 [CholesterolContent] 147.8 [SodiumContent] 505.5 [CarbohydrateContent] 9.6 [FiberContent] 0.8 [SugarContent] 2.2 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a 9x13 inch baking dish (I use my butter wrappers]. Cut the stale bread into cubes and place in baking dish. Add shredded cheese, but keep a handful to sprinkle on top of the dish before you bake it (I put my cheese on top at the end of cooking instead]. Add meat and vegetables. Separately beat the eggs and add milk or sour cream and add salt and pepper to your taste. (I used almond milk]. Mix well and pour over bread. Sprinkle the rest of the cheese over the top and cover with foil. Place the dish in the refrigerator overnight unless you are baking right away. Preheat oven to 350. Bring the dish to room temperature for about 30 minutes. Bake the strata for 40 to 45 minutes if you added milk and 35 minutes if you used sour cream. Check the temperature of the strata in the middle. It should be 160°F The dish is ready when it does not jiggle in the middle when shaken. The color should be golden brown. Remove from the oven and allow it to rest for 5 to 10 minutes before serving. You can also freeze for up to 3 months before baking. Still need to thaw in the refrigerator overnight. Then, bring strata to room temperature for about 30 minutes before baking.
[Name] Psyched Mom's Steak & Cheese Breakfast Biscuits [AuthorId] 1803549 [AuthorName] psycedmom [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-09-14T14:15:00Z [Description] These are a super easy grab and go breakfast. I make a big batch and then freeze them then just grab a few and toss them in the microwave. For me, I find 4 biscuits to be the right serving size. Credit for the base of these goes to https://mylifecookbook.com/savory-breakfast-cookies-low-carb/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803549/WRT2K9eKSpqTFKXUijBo_IMG_20200913_112206309.jpg" [RecipeCategory] Breakfast [Keywords] ["Lactose Free", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2/3", "2/3", "2/3", NA, "1 1/2", "1", "1", "2", "6", "2"] [RecipeIngredientParts] ["yellow onion", "bell pepper", "fresh ground black pepper", "salt", "black pepper", "baking powder", "eggs", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.3 [FatContent] 5.3 [SaturatedFatContent] 1.8 [CholesterolContent] 161.9 [SodiumContent] 453.0 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] 36 Biscuits [RecipeInstructions] Cook steak and veggies over medium heat until veggies are tender and steak is cooked through, sprinkle all over with fresh ground pepper, set aside to cool. Beat eggs and stir in half of the cheese. Mix dry ingredients in a separate bowl and then stir into egg and cheese mixture. Stir steak and veggies into the batter. Place small dollops onto a well greased baking sheet. I use a coffee spoon and can fit 12 on a sheet. Add a little sprinkle of remaining cheese to the top of each dollop. Bake for 8-10 minutes. TO FREEZE. Cool biscuits to approximately room temperature. In a large, flat container, layer cookies between waxed paper. It's okay if the sides touch, but don't stack directly on top of each other. Freeze completely. Transfer to a ziploc bag and return to freezer. TO REHEAT. In my microwave, it takes about 50 seconds for frozen and 30 for thawed.
[Name] Laitya - Guam Mariana Island Chamorro Dessert Cake [AuthorId] 2002817427 [AuthorName] Guam Mama Cooks [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-09-14T14:15:00Z [Description] This Guam Mariana Island Chamorro latiya dessert cake is a scrumptious combination of pound cake, egg custard, and cinnamon. It's the perfect cake to make ahead of time as it keep well in your fridge for two days before serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/55/lGqvoDJRSKyeFlVxuH6S_LATIYA APRIL 2020 WEB BLOG-17.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "24", "1/2", "1", "6", "1", "1/2", "2/3", NA] [RecipeIngredientParts] ["evaporated milk", "water", "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "cornstarch", "water", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.5 [FatContent] 14.3 [SaturatedFatContent] 8.2 [CholesterolContent] 129.8 [SodiumContent] 99.5 [CarbohydrateContent] 27.6 [FiberContent] 0.1 [SugarContent] 16.9 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Tools you will need: large pot, whisk, medium bowl, small bowl, 9 x 13 x 2 inch baking dish. Video demonstration for this Guam latiya recipe: https://www.youtube.com/watch?v=OJ83cZn_8ZM. Slice the pound cake into generous half-inch thick slices. Line and cover the entire bottom surface of a 9 x 13 x 2 inch baking dish. If there are extra pound cake slice, line a small lunch container. Set both aside. Pour the milk into the pot then refill the two cans with water and pour into the pot as well. Set the pot on medium heat. Add the butter and sugar. Stir occasionally, and bring to a gentle boil. While waiting for ingredients in the pot to boil, beat the eggs and vanilla in a medium bowl. Set aside. In a small bowl, mix the cornstarch and the water together. When the milk mixture reaches a gentle boil, slowly pour in the eggs/vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Stir constantly. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes. Pour the custard over the cake in the large baking dish. The thickness of the custard should be as thick or slightly thinner than the cake slices. Pour extra custard over the leftover pound cake in the lunch container. Sprinkle cinnamon over the custard. Cool uncovered on the counter in a cool room for 30 minutes then cool uncovered in the fridge. Once completely cold, you may cover this Guam Mariana Chamorro latiya dessert. This latiya keeps very well in the fridge for several days.
[Name] Super-Soft Peanut Butter Cookies [AuthorId] 2002817800 [AuthorName] jrdesjardins [CookTime] PT9M [PrepTime] PT6M [TotalTime] PT15M [DatePublished] 2020-09-15T13:21:00Z [Description] Make and share this Super-Soft Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3"] [RecipeIngredientParts] ["peanut butter", "brown sugar", "egg", "baking soda", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.7 [FatContent] 15.0 [SaturatedFatContent] 3.2 [CholesterolContent] 20.7 [SodiumContent] 286.2 [CarbohydrateContent] 29.6 [FiberContent] 1.7 [SugarContent] 26.4 [ProteinContent] 7.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350 degrees Fahrenheit. mix peanut butter, egg, brown sugar and vanilla in a medium size bowl. add in baking soda and then chocolate chips. place of a nonstick baking sheet or if you do not have a non stick on put some parchment paper. bake for 8-10 minutes. enjoy these marvelous cookies.
[Name] Bouncing Mung Bean Pudding [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-09-15T13:21:00Z [Description] Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant. This pudding are served delicious chilled. Mung beans, also known as green beans in Chinese. They can be used whole, split, or hulled. Whole beans are usually boiled. Split and hulled mung beans are grained into powders of light yellow in colour. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/sW0xoK47TsqDmlu98alH_Green Bean Pudding.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/540957/h97PSYPDSOjQHPNsjPmA_MBP Variety Ingredient 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/7tyCLI4uS2WvF5IAJFHY_MBP Variety.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/kfhYVVVGTPPoE6ZE9Oz6_MBP Variety Ingredient 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/yLoO3TP4QQmUXhaeK1Yc_MBP Variety Ingredient 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/XrcPY0amSu21yP76XVA6_Green Bean Pudding.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/7DmxLA0wQmWDnRaZrYD4_step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/YfvpITDAQRKvn4hiiYwE_step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/cQOHBGugQvq63Exym4QM_step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/s6AgLSwxRhO9azpydjYb_step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/pSge5688R7687ZOPSj5f_step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/gejx4j2QoeQA4Q7fpPRi_Premix1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/wgABmbiXTIR8tVCK9DnI_premix2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/m1NADouSyOUfUcSEl9oQ_Green Bean Pudding.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/cSZd1HzRGmO1y3AYLaXv_Ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/7iNZ9RbRHi0c4K1JyT7k_alagappas green bean flour.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/BNfqMhjhSuOXCC2pg54d_konnyaku powder.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/57/3j9DvmazS1agNGN6hsPL_Mung Bean Soup.jpg"] [RecipeCategory] Dessert [Keywords] ["Asian", "Summer", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["150", "10", "225", "1400", "700"] [RecipeIngredientParts] ["white sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a thick pot, bring mung bean soup to 80<U+2103> then turn fire to simmering. Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder. Keep stirring, bit by bit pour down liquid mixture of green bean flour and water. Keep stirring and bring it to broil. Cold down in mould immediately.
[Name] Traditional Rolled Oats [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-09-15T13:21:00Z [Description] Traditional Rolled Oats are more chewy and robust, resulting in a heartier, richer dish. However, they still retain that creamy and soothing quality of regular rolled oats, which means you can still enjoy that classic oatmeal taste you love, you just get a chewier spoonful with every bite. Because they’re thick, they also make a good ingredient for recipes that need more substance such as porridge or old-fashioned oatmeal.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/ubd4JAenQ9isjOBtdIvq_rolled oat.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/EBIIZzBiRxCGY3HKMAbv_RO step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/ExcgAmx7QUao0P6TFqNK_RO step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/UM5c7osZR32ubSkpxfEQ_RO step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/btQGDP8RSZmvs12WjjYa_RO step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/UqQQDegjQDG3kTViOt2L_RO step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/XYIFDHChQGm6DvuYFvq3_rolled oat.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/Ps622RnoQXyqkjGd4RjS_Pristine rolled oat.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/7jTfl6FcT8KVeK62SV6w_RO Ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/58/V9hkAlMQ1Gy3LRrCXswB_RO macro.jpg"] [RecipeCategory] Breakfast [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "650"] [RecipeIngredientParts] ["rolled oats", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.5 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 33.9 [FiberContent] 5.0 [SugarContent] 0.5 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring water to broil in a big thick cooking pot with handles and heavy lit. Add thick rolled oats to broiling water. Put the lit on and turn the fire down to the lowest heat. Let it simmer for 10 minutes. Important to give a few shake ( circular ] every half minute. Turn off the fire. Let stand for 30 minutes.
[Name] Simple and Creamy Tomato-Parmesan Soup [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-15T13:21:00Z [Description] Smooth, earthy and packed with flavor, this recipe is definitely a keeper! VIDEO https://www.youtube.com/watch?v=yxheszaT0bk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/orEbrjDBQ5SdIyDJ3HA7_Tomato-Basil-Parmesan-Soup-1_Fotor-2nd-1024x768.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["12", "3", "1", "2 1/2", "3", "2", "3", "6", "1", "1", "1/2", "1 1/2", "2", "3/4"] [RecipeIngredientParts] ["roma tomatoes", "olive oil", "sea salt", "garlic cloves", "granulated sugar", "low sodium chicken broth", "basil", "parmesan cheese", "thyme leaves", "oregano leaves", "black pepper", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.1 [FatContent] 23.6 [SaturatedFatContent] 10.9 [CholesterolContent] 55.4 [SodiumContent] 1281.6 [CarbohydrateContent] 17.5 [FiberContent] 2.6 [SugarContent] 10.4 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the blanched tomatoes in half and then half again; set aside. In a large Dutch oven over medium heat, add oil and when hot, add onions; sauté until translucent, about 2 minutes. Add garlic and sauté for only 1 minute. Add the blanched tomatoes, sugar and chicken broth. Stir well and bring to a boil and reduce heat to medium. Add basil, cheese, thyme, oregano, more salt and freshly ground black pepper. Stir and gently simmer for 20 minutes, stirring occasionally and breaking the tomatoes into smaller pieces with the tip of a spoon. When time is up, add balsamic vinegar and process until mostly smooth using an immersion blender (or blender]. Add heavy cream and stir; taste and adjust if needed. Process again with blender until the soup is perfectly smooth. Makes 6 servings.
[Name] Bell Pepper Anchovies [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-09-15T13:21:00Z [Description] Yes, Bell Pepper Anchovies is a fusion of Malaysia sambal with the west. Now anyone can enjoy this recipe without concerning the hot and pungent taste of sambal. Don't let its' colour fool you! Try out the recipe now! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/4cYunoMwTg6AmUO127XS_Bell Pepper Anchovies2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/JA7aAJr1Qd6c1QoOacXa_BPA step11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/NbfBPSIWQ9u6KsvizhTS_BPA step12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/U1LbZU4YRwmO4dUiO6Am_BPA step13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/XMGO8CjQUWrZOZxv6J1q_BPA step14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/Mb1UXXDKQNWPxnCFy10N_BPA step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/nzFna1fBRwSjdGJKLR3v_BPA step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/bkbjhRatQcKKUZq2MxT6_BPA step8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/L1J8Y2UpT4qEPKu5nwAH_BPA step9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/hI8FjLJWTeaqJIGs3NEO_BPA step10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/pUX6OFMZRDSa78nnTROq_BPA step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/rWiu48YIQHuDfXNtd3su_BPA step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/jXRpqpgTUmyAhSUvocvj_BPA step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/9xszq8XYQDS7xFiKdWzP_BPA step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/sADpjE1RRmfuGM6vHsNx_BPA step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/go5VbHAPTUaUClCLqrt9_BPA Ingredient8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/37uIlYoeTqZC3aLN6uSm_BPA Ingredient4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/VZhcJTOXQmmKQ42iQcFr_BPA Ingredient5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/AtYUOIIKRpOGqmUrY5Ej_BPA Ingredient6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/KuJHhA2CQqCk8Ox5NDUA_BPA Ingredient7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/c612GQSmqsWbceu2hf3w_Bell Pepper Anchovies1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/hWPxXsVYQlGMbXXrvleJ_Bell Pepper Anchovies2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/pNhtaEUYRnOKNDrVSy3v_BPA Ingredient1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/mIuBbvJhSteWckRB6qOv_BPA Ingredient2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/60/zw1iPRFeR6GcqW9e93Vm_BPA Ingredient3.jpg"] [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["90", "430", "20", "35", "1", "1", "6"] [RecipeIngredientParts] ["red bell peppers", "red chili peppers", "red chili peppers", "sugar", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.3 [FatContent] 20.8 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 10.8 [FiberContent] 2.5 [SugarContent] 8.4 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grind all red chilli pepper in a stone grinder. Grind cubed red bell pepper in batch into puree with skin. Sieve out liquid. Heat 6 tbsp oil in a small cooking pot. Fry anchovies with medium heat. Remove with a sieve when turned brown. Add red chilli pepper puree. Add red bell pepper puree with skin. Stir-fry until its' flavour starts to build while the puree thicken and sizzle with oil. Pour in the liquid of red bell pepper. Turn up the heat bring it to broil. Add some dashes of msg. Stir in a tbsp of sugar. Cover with lit and turn down the heat. Let simmer for 5 minutes. Put in anchovies. Simmer again for 2 minutes. Turn the fire off and stand for 10 minutes.
[Name] Chunky Mushroom Soup With Chinese Sausage [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-09-15T18:52:00Z [Description] Yeah, I learn to improvise by substitute bacon with Lup Cheong (Chinese sausage). So, imagine the taste of creamy mushroom soup and chunks of onion combine with smoky Lup Cheong...Man, what are you waiting for? 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Pound and grind mushroom in a stone pounder by batch until sticky. Do the same with onion into puree. Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up. Add butter. Continue stirring until it sizzles. Put in mushroom. In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it]. Bit by bit, pour in milk while stirring. Add more milk when bubble. Pour all cooking cream into the soup. Keep stirring and bring it to broil. Add salt and pepper to taste. Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

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