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[Name] Palm Sugar Kanten Jelly [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-09-15T18:52:00Z [Description] Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It can be dense and sticky. It is famous in Southeast Asian region. Kanten is a gelatinous substance made from seaweed. Rich in dietary fibres, zero in calories and gluten free make it a healthy ingredient.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/79kV56uJRrOOv3IyIx7S_Palm Sugar Jelly2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/tJNYBkxWR6W7GZIYhnnN_PSJ Step9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/ddLfk42YTQqdAw73g3Wk_PSJ Step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/B2v7MKQPR4K3haMXAeDY_PSJ Step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/1Ie78xHYRgmbKaT8Kuv1_PSJ Step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/ExbhFnPQSXWXpyibVqUP_PSJ Step8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/qX3s1QqhTzePm4KxdKIS_PSJ Ingredient4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/S6sy2yT0Rxu0BX91Bqhh_PSJ Step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/C2sSFRRQXe5ZSaPpxoEi_PSJ Step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/7hbXRSGZTxuPMxhpzYcY_PSJ Step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/wilKgo7JSKuZzAoQxQMF_PSJ Step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/i3nUNnEPS1eiACww7OSm_Palm Sugar Jelly1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/toMaU1JGSkqHBCzQ6zwr_Palm Sugar Jelly2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/ysYw0P3OTACxTSiZY2kC_PSJ Ingredient1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/HJD3NOicRFGhxe3Fhzfa_PSJ Ingredient2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/62/Enf4dOuYSbmnOystQhFf_PSJ Ingredient3.jpg" ] [RecipeCategory] Dessert [Keywords] ["Asian", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["450", "350", "250", "200", "2500", "25", "6"] [RecipeIngredientParts] ["palm sugar", "sago", "evaporated milk", "water", "pandan leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.0 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 6.2 [SodiumContent] 62.2 [CarbohydrateContent] 20.4 [FiberContent] 0.0 [SugarContent] 8.2 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add palm sugar and pandan leaves to 2500ml water. Bring the water to broil. Cover with lit. Turn down the fire and simmer for 15 minutes. Meanwhile, spread mixture of cooked sago and basil seed (strained] in moulds. Nicely press to form a thick layer. Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula. Pour in evaporated milk. Keep stirring until it broils. Turn off fire. In circular motion, gently fill the moulds using a ladle. Let it cools down totally.
[Name] Pineapple Sweet Soup [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2020-09-15T18:52:00Z [Description] Sweet Soup is extremely popular throughout Asia. No wonder these sugary treats are available in a myriad of different colours and an unlimited selection of flavours. Now you can enjoy it either hot or cold. So, lets' tryout this pineapple sweet soup! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/hFRTjR7cRPOHchRMxp96_Pineapple Sweet Soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/D8uI8WH8TzySYJnWlXXv_SS step9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/r0ydIOjPQDWwQ2h7MOuT_SS step10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/6UBNuayiRD21jQLg6JK6_SS step8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/lyg6apCQUSIvks43KPrv_SS step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/i3gRoX2OSQGnl6ZODyqB_SS step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/0V7jxkS5qPzdJCbQUZQw_SS step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/mZyFIUvaSu6X4eVvmZoZ_SS step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/reqFfWTTTnWvfQ1KWOhc_SS step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/ElXtAIEoRtGNHsvQwKxm_SS step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/ubSso3M7TnavbBtuWkyL_SS step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/CNToxJ2wRGO8aQ8k1EC2_SS ready3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/53WQgapIQXqnukkiW22M_SS ready4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/sbt6ZvCTVimBllFX5dBn_SS ready1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/TOJrzmRIRWKnk6Q41QjH_SS ready2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/HjNQ51OsRjKpyeuEqgJU_SS ingredient10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/BpxqGQxJTo6GcB9EfHa6_SS ingredient11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/spiyejfR1is16CWS81aN_SS ingredient12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/Whd3APZnRW6taeX1kjie_SS ingredient5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/dbgPkkVTpGczewqnT9Jg_SS ingredient6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/NdVTbhdISn6q4dxGaexi_SS ingredient7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/IrF9BQ4CSK2cFEHKyDlR_SS ingredient8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/7WLwRjkdSS2D6PFLKFTr_SS ingredient9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/QGSzTOETTsGC6TsRU9RJ_Pineapple Sweet Soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/AYVKFAP2SddyexdYCxCg_SS ingredient1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/XBLjVqORByltTQa8JrMb_SS ingredient2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/U51r09hQlGJnMoYsqPwV_SS ingredient3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/63/jvBhkhABQwaAJle4QYwx_SS ingredient4.jpg" ] [RecipeCategory] Dessert [Keywords] ["Chinese", "Asian", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["350", "250", "400", "500", "250", "150", "650", "350", "250", "1000", "1000", "200", "200", "250", "6", "550"] [RecipeIngredientParts] ["pineapple", "papayas", "sweet potatoes", "sweet potatoes", "sago", "sago", "pandan leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.8 [FatContent] 12.1 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 224.6 [CarbohydrateContent] 80.2 [FiberContent] 7.1 [SugarContent] 32.5 [ProteinContent] 9.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge. Move your soup, and syrup mixture from fridge. Let them return to room temperature. Skin and cube the pineapple and papaya. Yes, don't forget the jelly! In a large pot, add rock sugar to red and green mung bean soup and bring to broil. At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves. Pour syrup mixture to the pot. Cover with lit. Turn down fire and let simmer for 10 minutes. Add pineapples to the soup. Add papayas also. Put the lit on. Let just simmer for 5 minutes. Turn off your fire. Enjoy it cold. Jelly, sago and malva are added to individual bowl separately.
[Name] Honeysuckle Tea [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-09-21T14:18:00Z [Description] Honeysuckle tea is use by the Chinese for thousands of years. The flower has anti-inflammatory and antibacterial properties. I love it for its delicate scent. So, I try to make a herbal concoction with other herbs and it turns out just nice! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/CZBJsr1QWq0SERUPu4Ze_Honey Sucker Tea 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/cBFKN8TWRcqJ9LTeesle_HST Ingredient1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/MrPhRDJcTBGBnwAtQdFm_Honey Sucker Tea 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/YWfoT2NMTx2yHxEZYcYf_HST Ingredient3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/L4GKjM94TyiYQPZzE0yM_HST Ingredient2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/vXxclcRgOdWuIbQ2KQmO_HST step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/K3m3W7niQ5ypwJvcJq78_HST step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/RmeQTFyZQ6metOaDuS9W_HST step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/TUyEKw9IQb2KCsBbVnbX_HST step8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/Ho2WbaZsTv5BEbetLn6u_HST step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/BlVjuHTVWloIsirpIyUA_HST step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/Ehyp4VzQva7xs6qe5yhN_HST step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/H3yVJ8FQSKyVJTKns1Lq_HST step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/L7mDbXWeTdugLCy5A6NV_HST step10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/64/0dkcQdD9TqWRb1RvPWHo_HST step9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/Sjk3JCK7Q4yfJoTXoV6X_Honey%20Sucker%20Tea%202.jpg" ] [RecipeCategory] Beverages [Keywords] ["Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["20", "15", "10", "2", "5", "10", "30", "6", "1", "200", "2000"] [RecipeIngredientParts] ["herbs", "herbs", "mace", "lemongrass", "pandan leaves", "lemon juice", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 18.1 [FiberContent] 0.3 [SugarContent] 16.5 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] 2000 ml [RecipeInstructions] ["Pour water to a medium pot and bring it to broil.", "Pound chopped lemon grass and licorice together in a stone pounder.", "Add in all herbs and spices except chrysanthemum flowers and green tea sachets.", "Cover with lit and turn down the fire. Let simmer for 15 minutes.", "Put in chrysanthemum flowers.", "Let simmer for 5 minutes.", "Turn off fire. Drop in tea bags and steep for 1 minutes.", "Strain the tea with a muslin bag.", "Dissolve honey in the tea at 50 degree celsius.", "Add lemon juice and wait for for 5 minutes before enjoy the tea." ]
[Name] Fresh Lemon Ginger Tea [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-09-21T14:18:00Z [Description] Treat yourself to a cup of piping hot lemon ginger tea. When made with fresh lemon and ginger root, it will be far tastier than ginger tea brewed from a stale tea bag. It's a healthy drink that's great for digestion, with a reputation for being soothing and healing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/XE73PRkpSsazIZ44DxzA_Lemon Ginger Tea.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/owZ16uPWSIetQItM19CA_LGT Ingredients1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/Xw2ue2OQtuQvY8kud5Qy_LGT step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/OmaYysdORs8pcDqMwkLQ_LGT step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/hd3nKoeETDmwciqDXoLS_LGT step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/t1XXBMg8TJaH5xx3cWdZ_LGT step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/l7vSkshT2SP7XJTJBjXu_LGT Ingredients2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/ib8ttbTQeGJWCHDuFHkA_LGT step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/wdee5Gh5TUyNAYGOlujh_LGT step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/4ijXFD5TSKUOrMO5yYEA_LGT step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/Topdmv6cSqGEYJs9EAwl_LGT step9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/65/52uQqJBZS26ZGFBuVTbv_LGT step8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/OkFaeZgkSN2TvN56SdQ4_Lemon%20Ginger%20Tea.jpg"] [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "60", "30", "15", "5", "5", "1500", "150"] [RecipeIngredientParts] ["lemon juice", "gingerroot", "lemongrass", "herbs", "dried rosemary", "water", "soft brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.7 [CarbohydrateContent] 28.7 [FiberContent] 0.6 [SugarContent] 24.8 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] 1200 ml [RecipeInstructions] Pound peeled ginger root, coarsely chopped lemon grass, rosemary and licorice all together in a stone pounder. Add water and mixture in a ceramic cooking pot. Bring it to broil. Put in chrysanthemum flowers. Cover with lit and turn down the fire. Let simmer for 5 minutes. Turn off fire and steep for 15 minutes. Strain the tea with a muslin bag. Mix in sugar until dissolved. Add lemon juice and wait for for 5 minutes before enjoy the tea.
[Name] Warm Mashed Potato Soup [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-09-21T14:19:00Z [Description] You'll be surprised at the taste of this rich and cheesy easy potato soup. This recipe just require simply steaming, mashing and mixing. All you need is only a hand masher! No-cook, no-bake, no-machine, and no-fuss. So, anyone can make a creamy and healthy mashed potato soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/uuhpvKWQEqM7nB0fAXPs_Potato%20Soup.jpg" [RecipeCategory] Cheese [Keywords] ["Weeknight", "< 60 Mins", "Steam"] [RecipeIngredientQuantities] ["350", "100", "300", "30", "50", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "onions", "unsalted butter", "cheddar cheese", "dried oregano", "ground nutmeg", "cinnamon", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.9 [FatContent] 25.9 [SaturatedFatContent] 16.1 [CholesterolContent] 73.2 [SodiumContent] 310.5 [CarbohydrateContent] 43.6 [FiberContent] 5.2 [SugarContent] 11.3 [ProteinContent] 15.2 [RecipeServings] 2.0 [RecipeYield] 700 ml [RecipeInstructions] Steam your diced potato and chopped onion for 30 minutes. Meanwhile, put all herbs and spices in the milk. Take out your steamed potatoes and onions. Steam your milk for 10 minutes. In the meantime, mash your potatoes and onions with a hand masher while still hot. Add butter to hot mashed potatoes. Add cheese to hot mashed potatoes and mix well. Pour in hot milk a bit at a time and stir well.
[Name] Easy Peasy Poached Eggs [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-09-21T14:20:00Z [Description] Who love some good runny, golden yolk with fluid centre? Is a tasty and healthy breakfast on the table in less than ten minutes. It really isn't complicated. My version of easy peasy poached eggs is a no-fuss poaching method. If you want a more perfect shape, you may use a strain and poach method. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/q5yGa9GcSDOjSf9qyzxH_Poached%20Eggs1.jpg" [RecipeCategory] Kid Friendly [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "30", "1300", "200"] [RecipeIngredientParts] ["eggs", "rock salt", "water", "tea"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.9 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 80.0 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 5.0 [RecipeYield] 5 eggs [RecipeInstructions] Fill a large non-stick saucepan with salt, water and thyme tea and bring to a boil over high heat. Take the water down to a simmer. Slide the eggs into the water one after the next. Cover the lit and poach for 2 minutes. Remove the egg with a slotted spoon. Eat immediately!
[Name] SINGAPORE NOODLES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2020-09-21T14:21:00Z [Description] If you've had this scrumptious dish before, now you can make it at home otherwise it's time you give this awesome classic a try! VIDEO https://www.youtube.com/watch?v=PhCBWnRUFv8 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ssub3sCxQoO1QDpGdLP0_Singapore-Noodles-3-1024x765.jpg" [RecipeCategory] Asian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "1", "1 1/2", "4", "2", "1", "2", "1", "2", "3", "4", "1/2", "1/3", "1", "1/2", "2", "1/2", "4", "2", "12", "1 1/2", "2"] [RecipeIngredientParts] ["curry powder", "garlic cloves", "fresh ginger", "low sodium chicken broth", "low sodium soy sauce", "brown sugar", "curry powder", "sesame seeds", "eggs", "fish sauce", "garlic cloves", "ginger", "green onions", "bean sprouts", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.6 [FatContent] 27.1 [SaturatedFatContent] 4.4 [CholesterolContent] 115.7 [SodiumContent] 448.8 [CarbohydrateContent] 18.4 [FiberContent] 4.4 [SugarContent] 8.9 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the sauce: Warm sesame oil in a small pan on medium heat. Add curry powder, garlic and ginger; sauté until fragrant, about 1 ½ minutes. Add chicken broth, soy sauce, brown sugar, and chili paste. Stir to combine and then cover; cook for 5 minutes. Remove pan from heat and set aside. In a large bowl, place vermicelli in hot water (enough to cover] and soak until noodles are soft, about 3 to 4 minutes. Use a fork or chopstick to separate noodles while in the water. Drain and set aside. Sprinkle noodles slightly with curry powder. Mix and repeat until noodles are evenly colored yellow. In a small bowl, add eggs and beat well before adding a few dashes of fish sauce; stir to combine and set aside. In a large wok over medium-high heat, add 2 tablespoons sesame oil. Add onion, peppers (red & jalapeño] and cook until softened. Add garlic and ginger; sauté for 1 minute. Add green onions and bean sprouts; stir fry for 3 minutes. Set vegetables aside in a bowl. In the wok, heat 2 tablespoons sesame oil over medium heat. Add shrimps and sauté for 30 seconds before adding char siu pork; toss to combine and sauté for 2 minutes. Remove the pan from the heat. In a small skillet over medium heat, add egg mixture and stir until scrambled but slightly wet. Return wok on medium heat, add scrambled eggs, and vegetables; toss to combine. Add vermicelli and toss until well combined. Pour sauce and mix thoroughly to coat noodles. Serve with toasted sesame seeds and fresh chives. Note: Add tofu if desired.
[Name] Smokehouse Chili [AuthorId] 2001839050 [AuthorName] Stephen Schermerhorn [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-09-21T14:21:00Z [Description] Make and share this Smokehouse Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "2", "4", "1", "2", "2", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["yellow onions", "garlic cloves", "san marzano tomatoes", "pinto beans", "kidney beans", "chili powder", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.9 [FatContent] 6.5 [SaturatedFatContent] 2.5 [CholesterolContent] 52.8 [SodiumContent] 693.9 [CarbohydrateContent] 36.0 [FiberContent] 12.2 [SugarContent] 4.0 [ProteinContent] 29.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat your grill/smoker to 225ºF with your wood flavor of choice (I prefer oak or hickory]. Rub the roast with a thin layer of binder (oil, mustard, hot sauce, etc.]. Season all surfaces with your favorite steak seasoning. Smoke the roast for 60-90 minutes until the internal temperature reaches 115ºF-120ºF. Remove from the grill/smoker and allow to rest for 20 minutes. Dice into bite-sized pieces. Preheat a Dutch oven or large pot. Add a couple of tablespoons of vegetable oil in the Dutch oven/pot. Add the garlic, onions, and poblanos. Cook until onions are translucent and softened. Add the tomatoes and cook for 2-3 minutes. Add the beans and seasonings. Add enough beef stock to cover. Cover with the lid and cook until the chili is thickened and the roast is falling apart, 2.5 – 3 hours.
[Name] Smokehouse Chili [AuthorId] 2001839050 [AuthorName] Stephen Schermerhorn [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-09-21T14:22:00Z [Description] Make and share this Smokehouse Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "2", "4", "1", "2", "2", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["yellow onions", "garlic cloves", "san marzano tomatoes", "pinto beans", "kidney beans", "chili powder", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.9 [FatContent] 6.5 [SaturatedFatContent] 2.5 [CholesterolContent] 52.8 [SodiumContent] 693.9 [CarbohydrateContent] 36.0 [FiberContent] 12.2 [SugarContent] 4.0 [ProteinContent] 29.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat your grill/smoker to 225ºF with your wood flavor of choice (I prefer oak or hickory]. Rub the roast with a thin layer of binder (oil, mustard, hot sauce, etc.]. Season all surfaces with your favorite steak seasoning. Smoke the roast for 60-90 minutes until the internal temperature reaches 115ºF-120ºF. Remove from the smoker/grill and allow to rest for 20 minutes. Dice into bite-sized pieces. Preheat a Dutch oven or large pot. Add a couple of tablespoons of vegetable oil in the Dutch oven/pot. Add the garlic, onions, and poblanos. Cook until onions are translucent and softened. Add the tomatoes and cook for 2-3 minutes. Add the beans and seasonings. Add enough beef stock to cover. Cover with the lid and cook until the chili is thickened and the roast is falling apart, 2.5 – 3 hours.
[Name] Homemade Soft Pretzels [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-09-21T14:24:00Z [Description] Soft inside with a tender salty exterior, these are absolutely delightful… perfect for Oktoberfest or anytime! VIDEO https://www.youtube.com/watch?v=Wnsh8jL1G-s [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/K8vD99bKQpuj1IanyXbH_Pretzels-1_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["German", "European", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "2", "1/2", "4", "1/3", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "honey", "unsalted butter", "sea salt", "unbleached all-purpose flour", "water", "baking soda", "coarse sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.2 [FatContent] 5.3 [SaturatedFatContent] 2.1 [CholesterolContent] 7.6 [SodiumContent] 7149.7 [CarbohydrateContent] 50.3 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 4 pretzels [RecipeInstructions] In the bowl of a stand mixer, combine, yeast, water and honey; let sit for 10 minutes. Add butter, salt and 1 ½ cups flour to yeast mixture; with the dough hook attachment, process on speed 3 until smooth, adding 1 tablespoons reserved flour (1/2 cup] until the dough clings around the hook. Increase speed to 4 and knead for 3 minutes. Remove from the bowl and form a ball by pulling under. Place in a large bowl lightly oiled and turn to coat the ball. Cover with a clean towel and place in a draft-free area. Let it rise for 1 ½ hours or until it doubles in size. Punch dough to deflate, form a ball by folding under and then divide into 4 equal pieces. Take one at a time and press down stretching it into a rectangular shape before rolling it up tightly from one side to the other; pinch the seam together. Roll it out back and forth with your hands to 12-inches long, tapering the ends. Set aside while working on the others. Take the 1st piece that was rolled out and roll it out again to 24-inches long keeping the center slightly thicker. Take the ends and form a “u” shape, then cross them over and over again. Bring them back to the top of the loop, pressing the ends firmly into the pretzel shape. Transfer to 2 baking sheets lined with a silicone mat or lightly greased. Cover and let them proof for 30 minutes or until they double in size. About 20 minutes later, preheat oven to 400ºF. In a saucepan over medium-high heat, add water and baking soda; stir to dissolve and bring to a boil. Adding one at a time, drop a pretzel into the boiling water. Carefully flip it after 20 to 30 seconds and soak the other side for 20 to 30 seconds as well. If you let it soak longer, the pretzels will have a metallic taste to them. Return the soaked pretzel to the baking sheets and continue dipping the remaining ones. Gently brush the pretzels with an egg wash and sprinkle with coarse sea salt; slash the dough with a sharp knife. Transfer to the preheated overn and bake for 12 to 15 minutes or until golden brown. Remove from the heat and place on a wire rack to cool slightly, about 5 minutes. Makes 4 large pretzels. Store them in an airtight container or a large re-sealable plastic bag.
[Name] Honeysuckle Tea [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-09-21T14:31:00Z [Description] Honeysuckle tea is use by the Chinese for thousands of years. The flower has anti-inflammatory and antibacterial properties. I love it for its delicate scent. So, I try to make a herbal concoction with other herbs and it turns out just nice! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/xPDMsTU5S2mScD4mE80U_Honey%20Sucker%20Tea%202.jpg" [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["20", "15", "10", "2", "5", "10", "30", "6", "1", "200", "2000"] [RecipeIngredientParts] ["mace", "lemongrass", "pandan leaves", "lemon juice", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 18.1 [FiberContent] 0.3 [SugarContent] 16.5 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] 2000 ml [RecipeInstructions] Pound chopped lemon grass and licorice in a stone pounder. Broil 2000 ml water in a medium pot. Add all dried ingredients except chrysanthemum flowers and green tea sachets into the broiling water. Cover the pot with lit and turn down the fire. Let simmer for 15 minutes. Put in chrysanthemum flowers. Again simmer for 5 minutes. Turn off fire. Drop in green tea sachets and steep for 1 minutes. Strain the tea with a muslin bag. Add honey and lemon juice when tea cool down a bit. . Let it stand for 5 minutes. Enjoy the tea!
[Name] Piping Hot Lemon Ginger Tea [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-09-21T14:32:00Z [Description] Treat yourself to a cup of piping hot lemon ginger tea. When made with fresh lemon and ginger root, it will be far tastier than ginger tea brewed from a stale tea bag. It's a healthy drink that's great for digestion, with a reputation for being soothing and healing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/9dIlsDT0QgOp2JacgtUQ_Lemon%20Ginger%20Tea.jpg" [RecipeCategory] Beverages [Keywords] ["Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "60", "30", "15", "5", "5", "1500", "150"] [RecipeIngredientParts] ["lemon juice", "gingerroot", "lemongrass", "dried rosemary", "water", "soft brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.7 [CarbohydrateContent] 28.7 [FiberContent] 0.6 [SugarContent] 24.8 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] 1200 ml [RecipeInstructions] Pound peeled ginger root, chopped lemon grass, dried rosemary and licorice slice in a stone pounder. Add water and pounded ingredients into a ceramic cooking pot. Bring the water to broil. Add in dried chrysanthemum flowers. Cover with lit. Turn down the fire and simmer for 5 minutes. Turn off fire. Steep for 15 minutes. Strain the tea with a muslin bag. Dissolve all brown sugar to it. Add lemon juice and wait for for 5 minutes before enjoy the tea.
[Name] Poached Eggs in Thyme Tea [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-09-21T14:33:00Z [Description] Who love some good runny, golden yolk with fluid centre? Is a tasty and healthy breakfast on the table in less than ten minutes. It really isn't complicated.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/vL2GZZuaRLyOohcrqpd2_Poached Eggs1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/9d0QB0L2SgyigqkjsoiX_PE ingredients2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/iGxaWp6Qrm8CNEyxHsFh_PE ingredients1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/ydIhHHMeQBmyBdfOcAkl_PE ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/VPsK7TdRRrM03UTRBJPw_Poached Eggs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/PkhWp78S268wwiYGOszH_PE step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/9FlmXH6cQkKeOUoKRByz_PE step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/IKicSuYDTKy8Jb3xk1oW_PE step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/mc0WxRUGQ1aII0TyezK3_PE step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/74/1jbYbj6TxmcX4QDPQAbj_PE ingredients4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/cRSdu8sTTXFEA2Ww3qL9_Poached%20Eggs1.jpg"] [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "30", "1500", "1"] [RecipeIngredientParts] ["eggs", "rock salt", "water", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.7 [FatContent] 11.9 [SaturatedFatContent] 3.9 [CholesterolContent] 465.0 [SodiumContent] 200.4 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 15.8 [RecipeServings] 2.0 [RecipeYield] 5 eggs [RecipeInstructions] Add 1 tsp dried thyme to 200ml water and bring it to broil. Sieve out the leaves. Crack each egg into its own measuring cup before you start. (strain first if you want a perfect shape]. Fill a large non-stick saucepan with 1200 ml water. Add thyme tea and rock salt. Bring to boil over high heat. Turn to the lowest heat. Slide in the eggs one after another. Cover the lit and poach for 2 minutes. Remove the egg with a slotted spoon. Enjoy!
[Name] Mashed Potato Soup [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2020-09-21T14:33:00Z [Description] You'll be surprised at the taste of this rich and cheesy potato soup. This recipe just require simply steaming, mashing and mixing. All you need is only a hand masher!  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/HqC4vebQqqRMQgYhOl7O_Potato Soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/MCFNn276TgK7mifBD91V_PS step1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/jDJNkynWSG6HDoHiL0cI_PS ingredients 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/dwVJ2SobQx6icQHOt5Yd_PS ingredients 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/0NhEWAprRjefHpdFvGeq_PS ingredients 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/5MoumnX9RGuefOW6Hqkj_PS ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/7adkRyHQziJ8podZn5nw_PS step2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/pI6dgANS9WMYSxdv38Uk_PS step4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/moDhZiP4Q3OcRAIsqHEH_PS step3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/56kGSeVJRTKsLcQ6ObhG_PS step7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/ad6gmS7pQ8OzeiKTefLM_PS step6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/75/AVUjP9KoS0u7cNqnPZpK_PS step5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/qH8r1PqlQKWBdKaBB2vA_Potato%20Soup.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Steam"] [RecipeIngredientQuantities] ["350", "100", "300", "30", "50", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "onions", "unsalted butter", "cheddar cheese", "dried oregano", "ground nutmeg", "cinnamon", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.9 [FatContent] 25.9 [SaturatedFatContent] 16.1 [CholesterolContent] 73.2 [SodiumContent] 310.5 [CarbohydrateContent] 43.6 [FiberContent] 5.2 [SugarContent] 11.3 [ProteinContent] 15.2 [RecipeServings] 2.0 [RecipeYield] 700 ml [RecipeInstructions] Steam your diced potato and chopped onion for 30 minutes. Meanwhile, add all herbs and spices to the milk. Take out your steamed potatoes and onions. Steam milk for 10 minutes. In the meantime, mash potatoes and onions with a hand masher. Add butter and cheese to mashed potatoes and mix well. Mix in hot milk a bit at a time until done.
[Name] Chicken Yakisoba [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-09-21T14:34:00Z [Description] Make and share this Chicken Yakisoba recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1 1/2", "1", "8", "2", "3", "6", "1", "1", "2", "2"] [RecipeIngredientParts] ["soy sauce", "oyster sauce", "mirin", "Worcestershire sauce", "sugar", "chicken thighs", "chicken breasts", "cornstarch", "onion", "carrot", "cabbage", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.9 [FatContent] 19.1 [SaturatedFatContent] 3.9 [CholesterolContent] 48.0 [SodiumContent] 481.6 [CarbohydrateContent] 13.2 [FiberContent] 2.4 [SugarContent] 5.2 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them into pieces; the hot water will help loosen them. Drain thoroughly and set aside. In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside. Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok; set aside. Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.
[Name] INDIAN BASMATI With DRY FRUITS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-09-21T14:35:00Z [Description] This recipe puts a delicious twist on “every day” rice. It’s visually appealing, making it hard to resist! VIDEO https://www.youtube.com/watch?v=ZoeZOnO7O50 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qDEUpMflQJe34P9kO1wY_Indian-Basmati-4_Fotor-1024x768.jpg" [RecipeCategory] Indian [Keywords] ["< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "5", "1", "3", "1/3", "1/3", "1/4", "1/4", "2", "2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["basmati rice", "pistachios", "olive oil", "peppercorn", "cardamom pods", "cinnamon stick", "unsalted butter", "red onion", "ground cumin", "ground turmeric", "garlic cloves", "low sodium chicken broth", "sea salt", "black pepper", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.6 [FatContent] 18.3 [SaturatedFatContent] 6.8 [CholesterolContent] 22.9 [SodiumContent] 188.5 [CarbohydrateContent] 49.0 [FiberContent] 4.5 [SugarContent] 6.9 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put rice in a colander sitting over a bowl and rinse it, swishing around, until the water runs clear, about 4 to 5 times; set aside to drain. In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir spices to wake them up, about 2 to 3 minutes. Remove peppercorns and pods, leaving the cinnamon stick behind. To this, add butter and when it’s melted and starts to sizzle, throw in onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute. Pour in chicken broth and then add rice; season with salt and freshly ground black pepper. Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce heat to low and cook for 15 minutes or until liquid is all absorbed. Remove from heat and add toasted nuts; cover again and let it sit for 10 minutes. Remove cinnamon stick and gently fluff rice with a fork before serving.
[Name] PUMPKIN PIE SPICE • HOMEMADE BLEND [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-21T14:35:00Z [Description] This spice blend is not only easy to make but it's also fresher and more economical than buying it from the store... VIDEO https://www.youtube.com/watch?v=Dlnojz57gE0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vyNqpw2Q6iXZfG8tbKy9_Pumpkin-Pie-Spice-1_Fotor-1024x768.jpg" [RecipeCategory] High Fiber [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["ground cinnamon", "ground ginger", "ground nutmeg", "allspice", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.3 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 5.3 [FiberContent] 2.9 [SugarContent] 0.3 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 5 tbsp. [RecipeInstructions] In a small bowl, combine all the ingredients together; stir well. Store it in an airtight container.
[Name] 5 Ingredient Peanut Butter Cookie [AuthorId] 2002820678 [AuthorName] Sarah H. [CookTime] PT12M [PrepTime] PT17M [TotalTime] PT29M [DatePublished] 2020-09-21T14:35:00Z [Description] This recipe is so easy and delicious btw want to hear a joke? i'll take that as a yes but if you tell it to anybody then please say it was from me ok. so theres this underwater band so there playing a song but then the clam stopped 'why did you stop?' asked the barnacle and the clam said 'i can't, i pulled a muscle!' get it? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002820678/JQw20DwgSEu1x5kX2Rl3_Untitled.png" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "120", "1", "1"] [RecipeIngredientParts] ["vanilla", "peanut butter", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.3 [FatContent] 16.9 [SaturatedFatContent] 3.6 [CholesterolContent] 23.2 [SodiumContent] 157.0 [CarbohydrateContent] 6.7 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1- Preheat oven to 180\\350f\\gas4, line a baking tray with parchment set aside. 2-In a large bowl,add sugar mix in peanut butter,vanilla and egg after mixing thoroughly. add in flour then take a scooper and scoop the mixture onto the parchment paper and bake Enjoy! (: P.S don't burn the batter and crunchy peanut makes it have a nice crunch to them.
[Name] 5 Ingredient Peanut Butter Cookies [AuthorId] 2002820678 [AuthorName] Sarah H. [CookTime] PT12M [PrepTime] PT16M [TotalTime] PT28M [DatePublished] 2020-09-21T14:36:00Z [Description] This Recipe is Delicious i made it so many times i memorised it! and can you believe only 5 ingredients? no store cake mix! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "120", "1", "1"] [RecipeIngredientParts] ["vanilla", "peanut butter", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.9 [FatContent] 15.0 [SaturatedFatContent] 3.2 [CholesterolContent] 20.7 [SodiumContent] 139.5 [CarbohydrateContent] 5.9 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 7.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] 1- Preheat the oven to 180 c\\350f\\Gas 4, line a baking tray with parchment paper and set aside. 2- In a large bowl add sugar .Mix in peanut butter,Vanilla and egg after mixing Thoroughly add in flour then take a scooper and scoop the mixture onto the parchment paper and bake fo 12 minutes. 3- Enjoy (: P.S: don't burn it, and you might want to use crunchy peanut butter because it has a great crunch to it!
[Name] BBQ Hot Dog Burnt Ends [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2020-09-21T14:36:00Z [Description] I had to add steak seasoning in the ingredients.  The original recipe calls for BBQ rub or  Hey Grill Hey Signature Sweet Rub. Food.com didn’t recognize that ingredient.  This is such a fun recipe.  RECIPE COURTESY OF SUSIE BULLOCH [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/81/JQrRMxtQsyxuYwQaGnsA_F7F46BCB-FB29-4D4D-84DC-14C24389AFCD.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/81/EgsKHdD3RsKNYA7uvJxn_E9919888-79B8-4D33-A2A6-A03E698923F9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/81/OSpOYndxRmkKiLj8bqDr_FD45A5C0-9890-4701-B5E9-6DEB218AF878.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/81/JtL0AolTkVpgwLFySrsg_7A1EFA10-1000-49A4-BB73-073CC1EE8BD8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/81/8XVgjbQdyKgsIFxxzB0Q_E7DCF6D4-2FCF-4123-ADCA-2E76458E4D4D.jpeg"] [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "2", "4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["yellow mustard", "unsalted butter", "brown sugar", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.0 [FatContent] 16.3 [SaturatedFatContent] 7.1 [CholesterolContent] 31.5 [SodiumContent] 601.8 [CarbohydrateContent] 8.1 [FiberContent] 0.1 [SugarContent] 6.9 [ProteinContent] 5.2 [RecipeServings] 16.0 [RecipeYield] 1 Pan [RecipeInstructions] ["Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.", "Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.", "*Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!" ]
[Name] Smashed Brussel Sprouts [AuthorId] 705390 [AuthorName] Cosmogirl [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-09-21T14:38:00Z [Description] Make and share this Smashed Brussel Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "3", "1/4", "1/2", "1/8", "1/4"] [RecipeIngredientParts] ["fresh Brussels sprout", "olive oil", "garlic cloves", "salt", "fresh ground black pepper", "cayenne pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.3 [FatContent] 15.7 [SaturatedFatContent] 3.0 [CholesterolContent] 5.5 [SodiumContent] 270.0 [CarbohydrateContent] 11.4 [FiberContent] 4.5 [SugarContent] 2.6 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and cut the ends off the Brussel sprouts. Discard any outer leaves that aren't worthy. Steam the sprouts for about 8 minutes or until fork tender. While the sprouts are steaming, mix together the olive oil, salt, pepper, garlic and cayenne in a large bowl. Preheat oven to 425 degrees. Strain the sprouts. Using a heavy glass, smash each sprout on a cutting board lined with paper towels. Use more paper towels to absorb the water. You want the as dry as possible. Add the smashed sprouts to the oil mixture and gently toss together. Spread the sprouts into one layer on a foil lined baking sheet. Bake for 25-30 minutes. At the 25 minute mark, move or flip the sprouts to brown them more evenly,. Sprinkle with parmesan cheese and return to oven for about 5-10 minutes. You want them to be crispy.
[Name] Seared Pork Banh Mi [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT8H [TotalTime] PT8H15M [DatePublished] 2020-09-21T14:38:00Z [Description] Plan time accordingly due to the pickled vegetables.  From plumstreetcollective.com.  A visit to her blog is well worth seeing the pictures of this delicious sandwich.  [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Vietnamese", "Asian", "Spicy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1/3", "1/4", "2", "1/4", "1", "4", "2", "2", "1", "3 -4", "10 -12", "10 -12", "1", "1", "1", "1/2", "1/2", "1", "1", "6 -8", "1", "1 -2", "1 -2"] [RecipeIngredientParts] ["boneless pork loin", "fish sauce", "pure maple syrup", "brown sugar", "soy sauce", "garlic cloves", "ginger", "green onions", "shallot", "canola oil", "carrots", "daikon radishes", "jicama", "water", "sugar", "white vinegar", "mayonnaise", "sriracha sauce", "garlic clove", "rice vinegar", "French baguettes", "fresh cilantro", "English cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.5 [FatContent] 12.5 [SaturatedFatContent] 2.6 [CholesterolContent] 73.8 [SodiumContent] 2202.4 [CarbohydrateContent] 77.0 [FiberContent] 3.6 [SugarContent] 51.9 [ProteinContent] 30.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pickled Veggies: Make this the day before or early in the morning the day of making the sandwiches. Best if used chilled. To make, boil water with sugar and vinegar. Let boil for 3 minutes to dissolve sugar; remove from heat. Place sliced veggies into a large mason jar. Once boiled mixture has cooled slightly, pour over veggies in jar. Then close lid tightly and place in fridge for 6-8 hours, or longer. Sriracha Mayo: Whisk mayonnaise ingredients together; refrigerate. Reminder: Adjust levels of sriracha according to taste. Pork Marinade: Before prepping meat, in a small bowl mix together the marinade ingredients, excluding the the vegetable oil. Set aside. Start slicing pork roast. Using a serrated knife allows to slicing pretty thin. You want it about 1/4 inch thick. (Not so thin it's falling apart, but not so thick that it will get tough when it cooks.] The pieces will cook down a bit, so make them a little longer and wider than you'd want on a sandwich. Place sliced pork into a heavy duty ziploc bag. Pour marinade on top; refrigerate for 4-6 hours. To Finish: Set out a large skillet; pour about 3-4 tablespoons vegetable or canola oil on bottom of skillet. Turn heat to medium high to heat oil. Meanwhile, lay out a large baking sheet lined with paper towels. Once oil has heated, remove pieces of pork one-by-one with tongs from ziploc bag and slowly place into oil (you want oil to sizzle when you place meat in, but if it pops too much, turn heat slightly down]. Flip meat over to cook both sides evenly. Once edges start to brown, remove from pot with tongs and set on paper towel lined baking sheet. Sear meat in batches until it's all cooked. Let rest on baking sheet while you assemble the other sandwich ingredients. Assembling Sandwich: Start assembly by slicing baguettes or french rolls. Spread spicy mayo on bottom side of roll. Place several slices of meat over the mayo, then layer with pickled veggies, fresh cucumbers, jalapeño and fresh cilantro.
[Name] Skillet Chipotle Beef Chili Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-09-21T14:39:00Z [Description] A flavorful Mexican-inspired dinner from Cook’s Country.  The baking soda ensured that the ground beef will remain moist and tender. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "3", "2", "1", "2", "2", "1/4", "1", "2", "1", "1", "1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["sour cream", "fresh cilantro", "lime zest", "table salt", "lean ground beef", "water", "water", "baking soda", "pepper", "long-grain white rice", "onion", "red bell pepper", "ground cumin", "garlic cloves", "tomato sauce", "black beans", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.5 [FatContent] 25.7 [SaturatedFatContent] 9.1 [CholesterolContent] 88.7 [SodiumContent] 1936.4 [CarbohydrateContent] 76.6 [FiberContent] 11.7 [SugarContent] 8.2 [ProteinContent] 37.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200 degrees. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, pepper, and 1/4 teaspoon salt in bowl until thoroughly combined; let sit for 20 minutes.", "Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges of grains begin to turn translucent, about 2 minutes. Add 1/2 teaspoon salt and remaining 2 cups water and bring to boil. Cover; reduce heat to low; and simmer until liquid is absorbed and rice is tender, about 20 minutes.", "Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Portion rice into warmed serving bowls, cover with aluminum foil, and keep warm in oven.", "Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.", "Stir in cumin, garlic, and chile powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn, and remaining 1 teaspoon salt and cook until slightly thickened, about 3 minutes. Spoon chili over rice in bowls; sprinkle with remaining 2 tablespoons cilantro; and serve, passing sour cream–cilantro mixture separately." ]
[Name] Three-Alarm Sloppy Joes [AuthorId] 2002821346 [AuthorName] John B. [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-09-21T14:40:00Z [Description] Make and share this Three-Alarm Sloppy Joes 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/54/09/85/khZ5IS25T228iJsp7YTP_20201001_101806.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/85/khZ5IS25T228iJsp7YTP_20201001_101806.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "3"] [RecipeIngredientParts] ["diced tomatoes", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.0 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 206.5 [CarbohydrateContent] 27.9 [FiberContent] 3.7 [SugarContent] 6.3 [ProteinContent] 6.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] 1. Dump the beans, tomatoes (with juice], chili powder, and garlic powder into a large nonstick pan. Cover and simmer for 10 minutes. 2. Slop an equal amount onto each bun.
[Name] Three-Alarm Sloppy Joes [AuthorId] 2002821346 [AuthorName] John B. [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2020-09-21T14:41:00Z [Description] Ingredients 2 cans (15 oz each) barbecue baked beans 1 Can (14 oz) diced tomatoes 1 1/2 tablespoon garlic powder 3 whole-wheat hamburger buns Instructions 1. Dump the beans, tomatoes (with juice), chili powder, and garlic powder into a large nonstick pan. Cover and simmer for 10 minutes. 2. Slop an equal amount onto each bun. Makes 3 Servings [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "3"] [RecipeIngredientParts] ["diced tomatoes", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.0 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 206.5 [CarbohydrateContent] 27.9 [FiberContent] 3.7 [SugarContent] 6.3 [ProteinContent] 6.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] 1. Dump the beans, tomatoes (with juice], chili powder, and garlic powder into a large nonstick pan. Cover and simmer for 10 minutes. 2. Slop an equal amount onto each bun.
[Name] Epic Grilled Asparagus [AuthorId] 2002821346 [AuthorName] John B. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-09-21T14:42:00Z [Description] Grilled Asparagus recipe from the Belly Off Diet book by Jeff Csatari and the editors of Men's Health. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "3", "3"] [RecipeIngredientParts] ["asparagus", "olive oil", "coarse sea salt", "fresh cracked pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.4 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 105.8 [CarbohydrateContent] 5.0 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Place asparagus on a plate and brush with olive oil. 2. Using tongs, plave the asparagus on a hot grill, and roast, turning often until lightly browned (You can also roat it on a baking sheet in an over preheated to 400 deg. F, toss frequently.]. 3. Plate and sprinkle with coarse sea salt and a few cranks from a pepper mill.
[Name] Thick and Soft Keto Snickerdoodle Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2020-09-21T14:43:00Z [Description] My friend said I had to try these, and she was right. They were delicious. They're not as sweet as a traditional snickerdoodle with regular sugar, but they are very tasty. Recipe courtesy of Butter Together Kitchen. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1", "1/2", "1", "1/2", "3/4", "1", "2", "1", "2"] [RecipeIngredientParts] ["cinnamon", "cream of tartar", "baking soda", "xanthan gum", "salt", "butter", "artificial sweetener", "vanilla extract", "eggs", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.0 [FatContent] 6.0 [SaturatedFatContent] 3.6 [CholesterolContent] 36.2 [SodiumContent] 139.4 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 17.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 and line a cookie sheet with parchment paper. (I skipped the parchment paper, and I just use my butter wrapper to grease the cookie sheet so nothing sticks]. In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt. In a separate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs. Once creamed together, start slowly mixing in the dry ingredients. For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1 1/4 inch balls. Flatten balls slightly on cookie sheet and bake for 12 minutes.
[Name] Heath Toffee Brownies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-09-21T14:44:00Z [Description] Wow. These are so terrific, and I hate chocolate. Must be the toffee topping. Recipe courtesy of The Kitchen Magpie. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "3", "3/4", "8"] [RecipeIngredientParts] ["white sugar", "flour", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.1 [FatContent] 23.2 [SaturatedFatContent] 13.5 [CholesterolContent] 104.4 [SodiumContent] 215.2 [CarbohydrateContent] 54.9 [FiberContent] 1.8 [SugarContent] 43.6 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a pot, remove from the heat and stir in the white sugar. Once that is combined, mix in your cocoa, then beat in the eggs. Once everything is combined really well, stir in your flour until just combined. The less you stir, the less cakey these are going to be and more chewy. Preheat oven to 350. Line an 8x8 inch pan (for thicker brownies] or a 9x13 inch pan (for thinner brownies] with parchment paper and then pour brownie mixture inches (I didn't use parchment paper at all and just greased my pan with the butter wrappers]. Bake in a 350 oven for 15 to 25 minutes, depending on which pan you are using, until the brownies start to pull away from the edge of the parchment paper. The 9x13 inch will bake faster than the 8x8 inch pan. Open the oven and pour the bag of chips on top, spreading out evenly. Place back in the oven for 1 to 2 minutes to make sure they melt, and then remove.
[Name] Venison Dirty Rice [AuthorId] 342994 [AuthorName] Chef Curt [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-22T18:07:00Z [Description] Make and share this Venison Dirty Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "1", "14 1/2", "3", "15", "1", "1/4", "1", "3 1/4", "1"] [RecipeIngredientParts] ["chicken breast", "celery", "onion", "bell pepper", "chicken broth", "black beans", "ground black pepper", "salt", "water", "bacon grease", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.7 [FatContent] 7.1 [SaturatedFatContent] 2.3 [CholesterolContent] 68.4 [SodiumContent] 258.9 [CarbohydrateContent] 10.3 [FiberContent] 3.6 [SugarContent] 1.5 [ProteinContent] 23.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] chop the onions, celery and pepper finely. Brown the venison and chicken together in a medium Dutch oven or stew pot with a dollop of bacon grease or olive oil in the pan. add the veggies when the meat is mostly browned and saute together. add salt, pepper and seasonings. when veggies are browned nicely and softened, add the beans, water, broth, and rice mix. Stir well and allow to simmer about 25 minutes until the rice is done. Enjoy!
[Name] Steel-Cut Oatmeal Chocolate Chip and Walnuts Cookies [AuthorId] 2008492 [AuthorName] Belgarion66 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-09-22T18:07:00Z [Description] Delicious, heart-healthy cookies!! If you are using 3-minute "Quick" steel-cut oatmeal then no pre-cooking of the oats is required. If not, you'll want to cook the oats first and substitute one cup of cooked oatmeal for the raw oats listed in the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "1", "2", "2/3", "1 1/4", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["flour", "oatmeal", "salt", "baking soda", "eggs", "canola oil", "maple syrup", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.7 [FatContent] 6.6 [SaturatedFatContent] 1.4 [CholesterolContent] 9.3 [SodiumContent] 95.2 [CarbohydrateContent] 16.7 [FiberContent] 0.8 [SugarContent] 8.9 [ProteinContent] 1.7 [RecipeServings] 40.0 [RecipeYield] 40 Cookies [RecipeInstructions] Preheat oven to 350°F. In a small bowl, whisk together the flour, baking soda and salt. In a large bowl, combine the eggs, canola oil, maple syrup and vanilla. Add the flour mixture to the large bowl and mix until combined. Stir in the oatmeal until completely combined. Stir in the chocolate chips and the diced walnuts. Using a 1 inch cookie scoop, drop cookie dough onto a cookie sheet leaving 2 inches between the drops. Bake for 12-14 minutes until the cookies are set and they are starting to brown. Transfer the cookies to a wire rack to cool, then store in an airtight container for up to 4 days or freeze until ready to use.
[Name] Aunt Mary's Dressing [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-22T18:08:00Z [Description] Make and share this Aunt Mary's Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3"] [RecipeIngredientParts] ["extra virgin olive oil", "granulated sugar", "red wine vinegar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.5 [FatContent] 18.0 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 84.3 [CarbohydrateContent] 16.8 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 2 tablespoons [RecipeInstructions] Mix olive oil and sugar and stir until sugar is desolved. add red wine vinegar and Soy Sauce. shake before using.
[Name] Simple Thai Mango Salad [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-09-22T18:08:00Z [Description] There are lots of Thai Mango Salad (Som Tum) recipes available in the web. Seems mine is a simplify version of it. Yet its' still a wonderful dinner starter to try. A hint of spiciness, sourness, sweetness and crunchiness will definitely whet your appetite!  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/Y0lFjkySqSFKyZKnhfvQ_Mango Salad 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/9y6I6pTjSRuA7Y2KokNE_MS Ingredients 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/eQNan4hRSB65l9baCZwb_MS Step 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/Mk6kzx4JSmKTn4kOQ0Ty_MS Step 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/VvLxiiQsGF0F2mINcAEA_MS Step 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/K60TY0J2RbuxrdEwUhWa_MS Ingredients 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/B3jHyV3ERPiJ6IE1kGQ8_MS Ingredients 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/ZGeJAtTkRyqQ2lOK4Att_MS Step 7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/2SLeq4OJSgqTYWoRafJE_MS Step 6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/3iMaaeHlQxevsYJyPumz_MS Step 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/nTcrONTpetq7LZKOFxgI_MS Step 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/93/nexYOtjRqyu1fq45OLr2_MS Step 8.jpg" ] [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Fruit", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["800", "180", "45", "20", "25", "2 -5", "3", "1", "50"] [RecipeIngredientParts] ["green mangoes", "red onions", "shrimp", "red chili peppers", "plum sauce", "fish sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 6.3 [SodiumContent] 463.0 [CarbohydrateContent] 41.0 [FiberContent] 4.2 [SugarContent] 29.7 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 900 g [RecipeInstructions] Skin mango. Cut out two 'cheek' and cut into thin slices. Cut onion in half from 'pole' to 'pole'. Cut each half into thin julienned slices. Rinse twice both dried anchovies and dried shrimps. Dry anchovies in oven for 15 minutes at 100<U+2103>. Finely chop dried shrimp. Fry both ingredients until crispy brown. Half red chilli pepper horizontally and scrape out seeds. Cut into thin strips. Finely chop Thai pepper. Add peppers to fish sauce. Add 50 ml water to plum sauce. Prepare a ceramic pot, a masher and a spatula. Add mango, onion, chilli, and sauces to the pot. Mix well while given a nice press. Garnish with fried shrimps and anchovies. Enjoy!
[Name] Upside Down Peach Cake [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-09-22T18:08:00Z [Description] Make and share this Upside Down Peach Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "4", NA, "1 1/2", "1", "1/2", "1/4", "1/2", "2/3", "1", "1"] [RecipeIngredientParts] ["brown sugar", "unsalted butter", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "unsalted butter", "granulated sugar", "egg", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.8 [FatContent] 12.2 [SaturatedFatContent] 7.6 [CholesterolContent] 46.8 [SodiumContent] 163.1 [CarbohydrateContent] 33.1 [FiberContent] 0.4 [SugarContent] 21.0 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Preheat the oven to 350 degrees F. Spray sides of a 9 inch pie plate with nonstick cooking spray. PREPARE THE PEACHES: In a small bowl, combine the brown sugar and melted butter. Pour into the pie plate and arrange the peaches on top. Set aside. PREPARE THE BATTER: In a small bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, use an electric mixer to beat the butter and sugar together until creamy. Add the egg and vanilla; beat until combined. Beat in the flour mixture and the buttermilk; beat until just combined. Pour the batter into the pie plate and spread evenly over the peaches. Bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan before inverting onto a serving plate.
[Name] Air Fried Corn on the Cob [AuthorId] 181781 [AuthorName] Wing-Man [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-09-22T18:08:00Z [Description] I adapted this recipe from Chicken Fried Corn on the Cob and the result is very tasty and healthy versus deep frying. I use the small Niblett size. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.8 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 105.1 [CarbohydrateContent] 39.1 [FiberContent] 4.1 [SugarContent] 5.6 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lightly coat the corn with mayonnaise. Season with fajita seasoning. Sprinkle generously with panko. Lightly spray the entire corn with oil. Place on a rack in your air fryer (or regular oven, but you will have to increase the cooking time]. Air fry @ 350F for 5 minutes, flip and continue cooking for an additional 5 minutes.
[Name] Mussels in Curry Sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-09-22T18:08:00Z [Description] This is certainly different and has a great combination of ingredients that compliments the delicate taste of these shellfish. VIDEO https://www.youtube.com/watch?v=7vwDxW_bEZo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/F5NMlVStmLvFpUmBwCMw_Mussels-in-Curry-Sauce-9_Fotor-1024x768.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/2", "2", "1", "1", "1 1/2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "shallot", "curry powder", "ginger", "garlic cloves", "heavy cream", "dry white wine", "lemon juice", "cooking sherry", "sea salt", "black pepper", "mussels", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1106.5 [FatContent] 66.3 [SaturatedFatContent] 36.8 [CholesterolContent] 320.9 [SodiumContent] 2626.7 [CarbohydrateContent] 35.2 [FiberContent] 1.7 [SugarContent] 2.3 [ProteinContent] 58.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.", "Transfer mussels to warm serving bowls; discard any that didn’t open.", "Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2." ]
[Name] ITALIAN MEATBALLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-09-24T16:51:00Z [Description] Savory, spicy and moist, they have an amazing combination of flavor with just the right amount of seasoning... perfect with spaghetti! VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/FNptIKz8Q4Go2psGN9eD_Italian-Meatballs-4_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1", "2", "2", "1/2", "1/4", "3", "2", "1", "1/2", "1/2", "1", "1 1/2", "1 1/2", "3", "2", "1", "1", "1/4", "1", "3", "1/2", "1/2", "2"] [RecipeIngredientParts] ["milk", "Italian sausage", "lean ground beef", "ground pork", "eggs", "parmigiano-reggiano cheese", "parsley", "garlic cloves", "sea salt", "red pepper flakes", "black pepper", "olive oil", "garlic cloves", "tomato sauce", "tomato paste", "brown sugar", "dry red wine", "red pepper flakes", "sea salt", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.3 [FatContent] 8.9 [SaturatedFatContent] 3.3 [CholesterolContent] 37.1 [SodiumContent] 522.3 [CarbohydrateContent] 7.1 [FiberContent] 1.2 [SugarContent] 3.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 35 meatballs [RecipeInstructions] In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off. In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour. Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inch balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes. Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
[Name] Sea Breeze Mushroom Pasta [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-09-24T16:51:00Z [Description] Creamy Mushroom Pasta with a twist. It may seem an unusual combination, but the greens go beautifully with the oysters puree in this delicate pasta dish. Just imagine having pasta beside the summer beach of Hawaii. Try out my Sea Breeze Mushroom Pasta recipe and share your thought.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/fKHK9FS766lcrHvZp3ag_Oyster Pasta 3 copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/1t2tf1tXRuOpur8lioAQ_OP Ingredients 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/l98xqvTwSio1wo0WSAVs_OP Ingredients 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/OlH93iODRqGqaTcQjnqU_Oyster Pasta 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/XBG92s3SmWDTdsHov6kj_Oyster Pasta 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/wX3SsqhVTMqRVcDv0kek_OP Ingredients 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/uN1TQoZ2RwWXXcvA6mz1_OP Ingredients 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/3Miw5YQwGAtxRcgFbQxg_OP Step 01a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/cBnzuZ1aQACzVXRHEQZ8_OP Step 01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/jiDKLDSJTUuCulMP4Kmu_OP Ingredients 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/hwlvvHqUTHuoB0isNrwQ_OP Step 05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/NF29wMDJQoSKpqOidkxv_OP Step 04.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/Q5psiLjJRa2ZCbv88DBG_OP Step 03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/RTHkOrRAWudkAomcL2gX_OP Step 02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/qSoTPkVpSlWyY2yuRgJX_OP Step 01b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/5nXUEQBQGinjH6DKO4B0_OP Step 06.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/opfbRLrStOTCJWIsSpi7_OP Step 10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/NVfna5MARmePiDNSKd6b_OP Step 09.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/qY6B0ytuQY2VoKg4i0rm_OP Step 08.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/lYL0h14oTcCEkKlcmQPg_OP Step 07.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/OqTLPK5OTgSNtri4DAhG_OP Step 13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/wFwo2bakQVOjbsQPeUQp_OP Step 12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/WjBmgPNlTqOrPVXT0wud_OP Step 11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/5dDvgMBR4uJsTwlfkHpO_OP Step 15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/98/wvy1o4Y8RCOwjdbkfshJ_OP Step 14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/wlvt7VCTTRyp5WukCCFg_Oyster%20Pasta%203%20copy.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["European", "< 60 Mins", "Oysters"] [RecipeIngredientQuantities] ["250", "100", "100", "25", "50", "30", "200", "1"] [RecipeIngredientParts] ["angel hair pasta", "button mushrooms", "celery", "butter", "rock salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.3 [FatContent] 30.5 [SaturatedFatContent] 18.5 [CholesterolContent] 96.8 [SodiumContent] 115.3 [CarbohydrateContent] 65.7 [FiberContent] 3.4 [SugarContent] 3.1 [ProteinContent] 13.4 [RecipeServings] 3.0 [RecipeYield] 800 g [RecipeInstructions] Cut button mushrooms into thin slices. Mesh oysters meat using mortal and pestle. Coarsely chopped celery and coriander. Grind celery and coriander into paste in a grinder by adding 50 ml water. Add a tbsp of rock salt and oil to 1500ml water in a pot. Bring water to broil. Add pasta. Cook pasta for three minutes. After that, turn off fire and steep for 2 minutes. Meanwhile melt butter in a pot and heat until it sizzles briskly. Put in mushroom. Sauté over medium heat until mushrooms are browned. Pour in oyster puree and greens paste. In low heat, cook for a minutes with constant stirring. Pour all cooking cream into the soup. Keep stirring and bring it to broil over medium heat. Add salt to taste. Turn off fire. Put in cooked pasta. Mix well and served hot.
[Name] All-Purpose Meat Sauce [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-09-24T16:52:00Z [Description] Make and share this All-Purpose Meat Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/09/99/YQFp2qzWSZa71u02Zji6_IMG_0862.JPG" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1", "1 1/2", "1", "1/2", "1/2", "1/2", "1/4", "1/8", NA] [RecipeIngredientParts] ["ground beef", "garlic cloves", "tomato sauce", "parmesan cheese", "Worcestershire sauce", "dried oregano", "dried basil", "sugar", "salt", "dried parsley flakes", "crushed red pepper flakes", "dried thyme", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.6 [FatContent] 19.5 [SaturatedFatContent] 7.9 [CholesterolContent] 82.6 [SodiumContent] 1359.9 [CarbohydrateContent] 18.5 [FiberContent] 2.8 [SugarContent] 11.8 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy sandwiches,.
[Name] ORANGE GLAZED BEETS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-09-24T16:52:00Z [Description] Tasty, sweet with a little zip, these are absolutely delicious… a great side dish to serve with a wide variety of proteins. VIDEO https://www.youtube.com/watch?v=1yA8AxPjRD0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/T1iykf40SYqUcvsCTVdR_Orange-Glazed-Beets_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "3", "3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["beets", "brown sugar", "butter", "orange zest", "hot paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.8 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 57.5 [CarbohydrateContent] 15.4 [FiberContent] 0.9 [SugarContent] 14.0 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet, place steaming basket and add enough water to reach the bottom of the basket. Place beets and bring to a boil; cook until tender, about 15 to 25 minutes depending on their size.", "Remove from the heat and submerge beet in a cold water bath. When they cool down enough ro handle, peel off the skin. Remove stem and tails; cut into bite-size pieces.", "In a large skillet over medium heat, add sugar, orange juice, butter, orange zest and hot paprika. When sugar and butter are melted and mixture starts simmering, add beets. Cook until liquid is evaporated and beets are nicely glazed, about 10 minutes." ]
[Name] Homemade Adobo Seasoning [AuthorId] 181781 [AuthorName] Wing-Man [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2020-09-24T16:53:00Z [Description] Make and share this Homemade Adobo Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 30 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "4", "8", "6", "6", "6", "4", "4", "3", "2"] [RecipeIngredientParts] ["salt", "paprika", "ground black pepper", "onion powder", "Mexican oregano", "ground cumin", "garlic powder", "chili powder", "ground coriander", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 6.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 563.0 [CarbohydrateContent] 1.4 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 50.0 [RecipeYield] 1 Pint [RecipeInstructions] Mix all ingredients together. Store in a tightly sealed jar in a dark, cool, and dry place.
[Name] Huckleberry Meatballs [AuthorId] 2002822185 [AuthorName] Merida S. [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2020-09-25T21:47:00Z [Description] Wanting to add a Montana-themed dish to my son's wedding, I modified the traditional grape jelly recipe. They were a hit! [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["12", "16", "1", "2 -3"] [RecipeIngredientParts] ["chili sauce", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 468.7 [CarbohydrateContent] 38.1 [FiberContent] 2.5 [SugarContent] 26.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a crockpot, stir together the huckleberry jelly, chili sauce, and cayenne pepper until combined. Add the frozen meatballs and stir to coat them in the sauce. Heat on low heat for four hours until meatballs are heated through.
[Name] Dessert Simple Syrup [AuthorId] 2002822388 [AuthorName] jonathan l. [CookTime] PT3M [PrepTime] PT1M [TotalTime] PT4M [DatePublished] 2020-09-25T21:47:00Z [Description] Make and share this Dessert Simple Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "3"] [RecipeIngredientParts] "mineral water" [AggregatedRating] nan [ReviewCount] nan [Calories] 774.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 200.0 [FiberContent] 0.0 [SugarContent] 199.6 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] mix sugar and water in large pot. heat water and sugar in a large pot until sugar dissolves into water to form syrup. DO NOT LET BROWN. bottle syrup and keep in a cool place in kitchen.
[Name] Danny’s Yogurt and Vega [AuthorId] 2002823812 [AuthorName] Danny S. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-25T21:47:00Z [Description] Make and share this Danny’s Yogurt and Vega recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "7", "2"] [RecipeIngredientParts] ["yogurt", "walnut halves", "barberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.8 [FatContent] 25.2 [SaturatedFatContent] 11.1 [CholesterolContent] 63.7 [SodiumContent] 225.7 [CarbohydrateContent] 24.8 [FiberContent] 0.9 [SugarContent] 23.2 [ProteinContent] 19.2 [RecipeServings] 1.0 [RecipeYield] 3 cups [RecipeInstructions] Soak the barberries for 5 minutes. Place the yogurt in a bowl. Add the walnuts. Add the Vega One. Add the barberries after they have soaked for 5 minutes.
[Name] ULTIMATE COMFORT SLOW COOKER CHILI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-09-25T21:48:00Z [Description] This is a great comfort food recipe that gives you a warm, cozy feeling inside... it’s so satisfying and tasty! VIDEO https://www.youtube.com/watch?v=x2wJDO8tRDE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/WaGiXBj6TZGKLIiWR8Ha_Chili-23-1024x768.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "3", "1", "1", "1", "2", "2", "1 1/2", "1", "1", "1/2", "1/2", "1/2", "2", "2", "1/4", "5", "1", "1", "1", "2", "6", "1"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "black pepper", "red onions", "chili powder", "ground cumin", "brown sugar", "chipotle chile in adobo", "Worcestershire sauce", "dried oregano", "cayenne pepper", "red kidney beans", "black beans", "diced green chilies", "roma tomatoes", "garlic cloves", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.9 [FatContent] 17.2 [SaturatedFatContent] 5.9 [CholesterolContent] 59.9 [SodiumContent] 516.5 [CarbohydrateContent] 33.0 [FiberContent] 8.6 [SugarContent] 10.4 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] 16 cups [RecipeInstructions] In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes. Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours. Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter. Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
[Name] Delectable Company Mac and Cheese [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-09-25T21:48:00Z [Description] Make and share this Delectable Company Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "3", "2", "1", "2", "2", "1/2", "1/4", "3/4", "2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "all-purpose flour", "milk", "cream cheese", "spicy brown mustard", "salt", "pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.7 [FatContent] 41.3 [SaturatedFatContent] 24.7 [CholesterolContent] 123.1 [SodiumContent] 811.1 [CarbohydrateContent] 44.9 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 21.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.", "2. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat.", "3. Transfer to a greased shallow 3-qt. baking dish. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, at 400° for 15-20 minutes or until golden." ]
[Name] Old Lady and the Sea [AuthorId] 2002824169 [AuthorName] LadyBarmen [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-09-29T18:01:00Z [Description] Make and share this Old Lady and the Sea 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/2002824169/bFO6u6WXSaSvAFwn2IXq_IMG_2553.JPG" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3/4", "3/4", "2", "1/4", "1/16", "1/16", "2", "1", "1"] [RecipeIngredientParts] ["absinthe", "ground cloves", "ground cinnamon", "star anise", "rosemary", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 156.7 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 1.8 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In shaker, muddle 1 star anise, rosemary leaves, cloves, cinnamon, with small amount of the orange juice. Add ice. Add gin, Drambuie, the rest of the orange juice, bitters, and salt. Shake. Double-strain into a double rocks glass over ice. Float absinthe. Garnish with lemon twist and star anise.
[Name] MIXED MASHED POTATOES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-09-29T18:13:00Z [Description] This flavorful potato combination is a great new twist on everyday mashed! Not only healthier but tastier without being overly sweet! VIDEO https://www.youtube.com/watch?v=6rjKoZQpB9Q [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0WtaVrurR0CZogmnWIjl_Mixed-Mashed-Potatoes-1-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "2", "4", "1/2", "1/4", "1/2", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["russet potatoes", "sweet potato", "coarse sea salt", "butter", "light sour cream", "heavy cream", "black pepper", "green onions", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.6 [FatContent] 13.6 [SaturatedFatContent] 8.5 [CholesterolContent] 40.6 [SodiumContent] 149.6 [CarbohydrateContent] 39.2 [FiberContent] 5.0 [SugarContent] 2.6 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes in salty water until tender, about 20 minutes. Drain and transfer back to the pot. Add butter and mash until well incorporated. Add sour cream, heavy cream, garlic salt and freshly ground black pepper; mash until mixed. Taste and adjust if necessary. Blend green onions in the potato mixture and sprinkle with fresh chopped parsley.
[Name] Easy Chocolate Syrup Recipe [AuthorId] 2002286891 [AuthorName] SaturaniumYT [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-09-29T18:13:00Z [Description] Always wanted to make chocolate syrup from scratch? This is just the page for you! And still the best consistency that you want! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "powdered sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.7 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 63.0 [FiberContent] 1.8 [SugarContent] 58.8 [ProteinContent] 1.1 [RecipeServings] 1.0 [RecipeYield] 1/2 Cup [RecipeInstructions] Bring powdered sugar and water to a boil. While boiling and stirring, slowly sift in cocoa powder until it reaches a thick consistency.
[Name] Terrific Chunky Guacamole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-09-29T18:14:00Z [Description] Wowzer. This is a terrific recipe. I like mine chunky, but do yours how you prefer. Recipe courtesy of allrecipes.com. [Images] character(0) [RecipeCategory] Avocado [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "3", "2", "1", "1"] [RecipeIngredientParts] ["avocados", "lime", "salt", "fresh cilantro", "plum tomatoes", "roma tomatoes", "garlic", "ground cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.1 [FatContent] 22.2 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 595.1 [CarbohydrateContent] 18.0 [FiberContent] 11.3 [SugarContent] 3.0 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately. (good luck trying to refrigerate before it gets devoured].
[Name] Steve's Chuckwagon Beans [AuthorId] 73773 [AuthorName] LILTEXQT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-09-29T18:14:00Z [Description] Make and share this Steve's Chuckwagon Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "2", "1", "8", NA] [RecipeIngredientParts] ["bacon", "onions", "white potatoes", "pinto beans", "rotel", "salsa", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.1 [FatContent] 18.9 [SaturatedFatContent] 6.0 [CholesterolContent] 25.7 [SodiumContent] 867.9 [CarbohydrateContent] 73.6 [FiberContent] 22.2 [SugarContent] 4.3 [ProteinContent] 26.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line 6-qt dutch oven with cut bacon strips. Salt & pepper to taste. Cook over medium-high heat to about 3/4 doneness. Add diced onion. Cook until translucent. (1-2 minutes]. Add drained diced potatoes. Add Rotel and salsa. Add Ranch style beans. Add pinto beans. Salt & pepper to taste. Reduce to low heat. ** Top with an over-easy egg for a yummy breakfast treat!
[Name] Fudgy One Bowl Brownies [AuthorId] 2002784804 [AuthorName] lilmiss_cupcake [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-09-29T18:15:00Z [Description] This brownie recipe is easy and melt in your mouth fudgy! No mixer or special tools needed, just a bowl, a spoon, and a handful of pantry staples. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1/4", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "flour", "cocoa powder", "baking powder", "eggs", "vanilla extract", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.7 [FatContent] 14.4 [SaturatedFatContent] 4.1 [CholesterolContent] 31.0 [SodiumContent] 22.1 [CarbohydrateContent] 32.2 [FiberContent] 1.8 [SugarContent] 25.5 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 brownies [RecipeInstructions] ["Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 or 9x9 baking pan with cooking spray. .", "In a medium mixing bowl, whisk together the sugar, brown sugar, flour, and baking powder until well combined.", "Add in the eggs, oil, and vanilla and stir well with a rubber spatula or spoon. Then fold in the chocolate chips or other mixins.", "Scrape into the prepared baking pan and bake for 25 to 30 minutes, or until toothpick comes out slightly dirty when inserted into the center.", "Cool completely before serving." ]
[Name] Masala Omelette [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-09-29T18:15:00Z [Description] Masala Omelette is is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its' own. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/4yuOTCLRRy5t4lJ17seB_Masala%20Omelette%201.jpg" [RecipeCategory] Breakfast [Keywords] ["Onions", "Vegetable", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "250", "150", "1", "1", "1", "1", "5"] [RecipeIngredientParts] ["eggs", "red onions", "yellow onions", "chili powder", "turmeric powder", "rock salt", "white pepper powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.0 [FatContent] 26.9 [SaturatedFatContent] 5.4 [CholesterolContent] 372.0 [SodiumContent] 179.0 [CarbohydrateContent] 11.4 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Dice onion into three different sizes.", "Give all the ingredients in the bowl a good mix.", "Place a large nonstick frying pan, over medium-high heat, and add 5 tbsp oil.", "When the oil is shimmering, pour in egg mixture, ensuring it is evenly distributed in the pan.", "Lower the heat to medium. Place the lit and wait for a minute.", "Divide the omelette into 8 pieces. Once it is brown around the edges and appears to have set, carefully flip with a spatula.", "Allow it to cook for 2 more minutes." ]
[Name] Braised Fish With Spicy Tomato Sauce [AuthorId] 956921 [AuthorName] h8windows [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-09-29T18:16:00Z [Description] Make and share this Braised Fish With Spicy Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/4", "1/4", "3", "4", "1/4", "5", "2", "1 1/4", "4"] [RecipeIngredientParts] ["paprika", "ground coriander", "ground cumin", "ground cinnamon", "cayenne", "olive oil", "garlic cloves", "tomato sauce", "spinach", "sugar", "salt", "cod fish fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.6 [FatContent] 12.4 [SaturatedFatContent] 1.8 [CholesterolContent] 99.3 [SodiumContent] 963.3 [CarbohydrateContent] 7.2 [FiberContent] 2.2 [SugarContent] 3.1 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium heat. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds.", "Add tomato paste and cook, stirring constantly, until darkened, about 1 minute.", "Stir in spinach, 1 1/2 cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high heat. Cook, stirring occasionally, 3 to 4 minutes.", "Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness." ]
[Name] Not Your Average Tuna Noodle Casserole [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-09-29T18:16:00Z [Description] Make and share this Not Your Average Tuna Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10 1/2", "1/2", "1/4", "1/2", "1/2", "6", "6", "1/4", "1/4", "2"] [RecipeIngredientParts] ["herbs", "mayonnaise", "2% low-fat milk", "yellow onion", "celery", "albacore tuna", "cheddar cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.1 [FatContent] 8.0 [SaturatedFatContent] 4.2 [CholesterolContent] 51.8 [SodiumContent] 220.7 [CarbohydrateContent] 25.6 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 13.1 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] Mix cream of chicken, mayonnaise and milk together in a large bowl. Add diced celery and onion. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese. Salt and pepper to taste. Place in a casserole dish. Add bread crumbs on top. Place pads of butter around the top on top of the bread crumbs. Cook at 375 degrees about 40 minutes or just until the top starts to brown.
[Name] Spinach Pasta Salad Recipe \| Kathy&#039;s Vegan Kitchen [AuthorId] 2002750536 [AuthorName] kitchenkathysvegan [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2020-09-29T18:17:00Z [Description] Try This Easy Spinach Pasta Salad Recipe! It&#039;s so nutritious, simple and delicious. I love using this as a side to on our summer dishes. Print now! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["avocado oil", "fresh lemon juice", "lemon zest", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.8 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 23.0 [RecipeYield] 1 3 [RecipeInstructions] INSTRUCTIONS. ASIAN TOFU. Press Tofu according to directions, cut into two equal pieces and place in a container. Add all marinade ingredients together, whisk and pour over tofu. Cover and place in the refrigerator for at least 1 hour. MUSHROOMS. SLice mushrooms thin. Place in a container. Whisk marinade ingredients together. Pour over mushrooms. Cover and refrigerate for at least 1 hour. GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE]. Preheat grill to medium-low. Place tofu pieces directly on the grill or on a grill mat or in a grill basket. Then cook 7-8 minutes on each side. Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces. Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use. VEGETABLES. Dice white onion. Drain and chop water chestnuts. Cut ends off lettuce and clean. In a large non-stick skillet, over medium-low heat, cook onions until translucent. Add mushrooms with the marinade and cook until marinade dissipates. Then, add water chestnuts and cook for a few minutes. Then, add cooked tofu. Toss with vegetables until heated through. https://www.kathysvegankitchen.com/spinach-pasta-salad/.
[Name] Apple Pie [AuthorId] 2002826234 [AuthorName] qwe102339 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-09-29T18:17:00Z [Description] Make and share this Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1/4", "1/4", "1", "2", "1", "6"] [RecipeIngredientParts] ["sugar", "brown sugar", "all-purpose flour", "ground cinnamon", "ground ginger", "ground nutmeg", "lemon juice", "butter", "sliced apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.5 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 74.2 [CarbohydrateContent] 79.8 [FiberContent] 4.5 [SugarContent] 68.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.", "Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.", "Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.", "Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack." ]
[Name] BEST EVER CHEWY CHOCOLATE CHIP COOKIES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-09-29T18:17:00Z [Description] Chewy on the outside and soft in the inside, these are absolutely scrumptious as a snack or dessert! VIDEO https://www.youtube.com/watch?v=7JePz7XyvlI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/1oFMikWiTrid5Tjt9xQ4_Chocolate-Chip-Cookies-10_Fotor-BRIGHT-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/2", "1", "1", "1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "cornstarch", "sea salt", "butter", "brown sugar", "granulated sugar", "pure vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1340.7 [FatContent] 68.1 [SaturatedFatContent] 41.2 [CholesterolContent] 215.0 [SodiumContent] 1070.3 [CarbohydrateContent] 179.8 [FiberContent] 5.8 [SugarContent] 113.1 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] In a mixing bowl, add flour, baking soda, cornstarch and salt; whisk well and set aside. In the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, granulated sugar and vanilla; beat until creamy. Add eggs and beat until well incorporated. Add 1/3 dry ingredients until combined before adding another 1/3, mixing well between each addition. Fold in chocolate chips. Cover with plastic wrap and transfer to the fridge for 30 minutes to 2 hours or up to 2 days. Remove the dough from the fridge and bring it back to room temperature, about 30 to 40 minutes. Preheat oven to 350ºF. Scoop up about 1 ½ tablespoons of dough, roll each into a ball, slightly oblong shaped on top with a flat bottom. Place on a baking sheet lined with a silicon mat, spacing evenly. Transfer to the preheated oven and bake for 12 to 14 minutes or until light golden brown. Remove from the heat and let cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely. Makes 3 to 4 dozen.
[Name] Creamy Pappadelle Primavera [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-09-29T18:18:00Z [Description] Make and share this Creamy Pappadelle Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1", "4", "1 1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["pasta", "unsalted butter", "leeks", "half-and-half", "salt", "fresh ground pepper", "fresh chives", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.3 [FatContent] 15.4 [SaturatedFatContent] 9.4 [CholesterolContent] 40.1 [SodiumContent] 318.9 [CarbohydrateContent] 63.4 [FiberContent] 3.1 [SugarContent] 3.8 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in a large pot of generously salted water according to to package directions. Drain reserving 1 cup of pasta water. Set asside.", "Melt butter in a large skillet over medium heat. Add leeks and cook. Stirring often, until very soft, about 4 minutes. Add half and half, and cheese. Cook stirring constantly, until melted and thickened, 3-4 minutes. Stir in vegetables, salt and .25 teaspoon of pepper. Cook, stirring often until vegetables are cooked through and tender.", "Add pasta and .5 cup of pasta water to skillet. Stirring gently until sauce thickens, about 1 minutes. Add remaining .5 cup of pasta water if needed to loosen sauce. Top with chives and lemon zest. add remaining .25 teaspoon of pepper." ]
[Name] Thick Sausage and Beef Stew [AuthorId] 2002822388 [AuthorName] jonathan l. [CookTime] PT4H [PrepTime] PT2H [TotalTime] PT6H [DatePublished] 2020-10-02T20:44:00Z [Description] Make and share this Thick Sausage and Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "2", "2", "1", "1", "3"] [RecipeIngredientParts] ["beef broth", "stewing beef", "hot Italian sausage", "Polish sausage", "potato", "carrots", "olive oil", "red wine", "cinnamon", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1043.7 [FatContent] 89.4 [SaturatedFatContent] 20.3 [CholesterolContent] 108.4 [SodiumContent] 2634.3 [CarbohydrateContent] 19.0 [FiberContent] 3.2 [SugarContent] 5.2 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["place beef broth in deep pot.", "wash carrots and cut into small chunks.", "wash potatoes peel them and cut into chunks.", "place vegetables in pot with beef broth.", "Slice beef and sausage into chunks.", "Saute meat in Olive oil.", "Place semi cooked meats in deep pot with beef broth and vegetables.", "add red wine and cinnamon.", "Bring to swift boil then simmer allow to simmer 3 hours on medium flame.", "allow to cook for 3 hours on low simmer.", "at end of cooking time add 3 tea spoons corn starch to thicken serve hot." ]
[Name] Simple & Quick Roasted Brussels Sprouts With Bacon [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-10-02T20:45:00Z [Description] It's simple and quick, but also flavourful and filling. I bet if you left out the bacon, it would still be good - the caramelized onions are pretty decadent on their own - but there's something comforting about the smell and taste of bacon, for me, and in times like these we take our comfort where we can get it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["5", "2 -3", "5 -6", "2", NA, "1/3", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["Brussels sprouts", "yellow onions", "bacon", "olive oil", "olive oil", "red wine vinegar", "honey", "Dijon mustard", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.4 [FatContent] 19.9 [SaturatedFatContent] 3.4 [CholesterolContent] 4.5 [SodiumContent] 81.1 [CarbohydrateContent] 10.4 [FiberContent] 2.4 [SugarContent] 4.6 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 400 F. In a casserole dish, lay out 5-6 pieces of raw bacon. Place casserole dish in the oven, and bake bacon on one side for approximately 10 minutes. While the baking is cooking, prepare veggies - slice onion into rings, and cut Brussels sprouts in half, removing stems. Flip bacon so that the underside is facing up, and bake for another 10 minutes or until it's starting to look cooked (it will continue to cook after it comes out]. Do not drain the bacon grease. Remove dish from oven, setting aside bacon for later. In casserole dish, combine onions, Brussels sprouts, bacon grease, olive oil (may not be necessary if your bacon is very greasy - use your judgement], and salt and pepper. Bake for approximately 30 minutes, stirring occasionally. Combine vinaigrette ingredients in a small jar (a one-cup mason jar works perfectly], shake to combine, and set aside. When Brussels sprouts are well-roasted, remove casserole dish from oven, and crumble pieces of bacon oven the dish. Wait for mixture to cool slightly, then shake vinaigrette again to combine, and pour over the dish, stirring to coat. Serve and enjoy!
[Name] Grammie's Swedish Pancakes [AuthorId] 2002826865 [AuthorName] Jackson L. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-02T20:45:00Z [Description] Make and share this Grammie's Swedish Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "sugar", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.8 [FatContent] 4.4 [SaturatedFatContent] 1.9 [CholesterolContent] 87.9 [SodiumContent] 96.9 [CarbohydrateContent] 33.2 [FiberContent] 0.8 [SugarContent] 9.5 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender mix melted butter, flour, sugar, salt, and the egg(s]. Once blended add around 1 cup of milk until mixed to desired thickness. This will look like a thin pancake batter. Strain through a fine sifter to remove any unmixed lumps. Heat a frying pan/skillet on medium-high heat. Add 1/2 Tbsn of Butter to the pan. Once butter is melted, coat the pan, add 1 cup of batter to the pan. Make sure to move the pan around to allow even coverage. Cook both sides until lightly browned. Served best with options of powdered sugar, maple syrup, nutella & banana, or jam.
[Name] Grum's Scrapple [AuthorId] 2002826865 [AuthorName] Jackson L. [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2020-10-02T20:45:00Z [Description] Grum's Scrapple Recipe. From Joyce Duncan of Milton, Mass. The idea is to use leftovers from a pork meal to make another whole meal out of. I usually do this by cooking pork chops or pork butt. Save the drippings, but have gravy available if not enough liquid available. Typically served sliced and pan-fried. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/24/pMyiFhSLTvKaGnxwToiz_scrapple.jpg" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Pennsylvania Dutch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4 1/2", "1 1/2", "2 1/2", "1/2", "1"] [RecipeIngredientParts] ["cornmeal", "cold water", "pork broth", "cooked pork", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 733.0 [CarbohydrateContent] 11.8 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil 4 1/2 Cups of Pork Gravy for 5 Minutes. Add Cooked Shredded Pork, Salt, Pepper, and Bell Seasoning to the liquid. Mix cornmeal and cold water together. Add cornmeal mixture to the boiling liquid mixture. Boil until thickened. Put into a Greased Breadpan. Chill in the refrigerator until firm. Slice and pan-fry. Cook until both sides are crispy.
[Name] Simply Tweaked Chex Mix [AuthorId] 2002826865 [AuthorName] Jackson L. [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2020-10-02T20:46:00Z [Description] Make and share this Simply Tweaked Chex Mix recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "3", "1", "2", "1", "6", "3", "2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "season salt", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.2 [FatContent] 7.5 [SaturatedFatContent] 4.5 [CholesterolContent] 18.3 [SodiumContent] 385.5 [CarbohydrateContent] 31.3 [FiberContent] 2.2 [SugarContent] 4.1 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven for 250*f.", "Mix 3 cups of each Crispix, Corn and Wheat Chex into a roasting pan.", "Add 1 cup of pretzel sticks. break into 1.5in pieces.", "Melt 6 tbsp of butter, pour over mixture.", "Drizzle 3 tbsp of Worcestershire sauce over mixture.", "Mix Well.", "Sprinkle Seasoned Salt, Garlic Powder and Onion Powder over the Mixture.", "Mix Well.", "Add Cheezits and Rye Chips Last.", "Put the roasting pan in the heated oven. Stirring every 15 mins to prevent burning.", "After one hour pull the roasting pan and allow time to cool." ]
[Name] Best Leftover Turkey or Chicken Casserole [AuthorId] 278639 [AuthorName] cookin mimi [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-10-02T20:46:00Z [Description] There always seems to be lots of turkey leftovers in our house. This casserole uses them and pleases my family as well as making a one-dish dinner. Hope you enjoy making and eating this dish!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1", "2 1/2", "10 1/2", "1", "1/2", "2", "1", "1", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["carrot", "onion", "celery", "garlic cloves", "olive oil", "rice", "broth", "salt", "pepper", "lemon juice", "Worcestershire sauce", "tarragon", "frozen green peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 8.2 [SaturatedFatContent] 1.9 [CholesterolContent] 35.6 [SodiumContent] 1127.9 [CarbohydrateContent] 43.6 [FiberContent] 4.6 [SugarContent] 6.4 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown onions, carrots, celery and garlic in oil until onions soften, about 5 minute. Add rice and saute in the oil and veggie mixture until rice is golden. Stir in broth, soup, salt and pepper. Cover pan and simmer 20-25 minutes till liquid is absorbed. Add in turkey, lemon juice, tarragon and peas. Pour mixture into 9x13 baking dish that has been sprayed with cooking spray. Bake 25 minutes at 350 degrees until bubbly hot.
[Name] Simple Slow-Cooker Chicken & Dumplings [AuthorId] 2002826865 [AuthorName] Jackson L. [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2020-10-02T20:47:00Z [Description] Make and share this Simple Slow-Cooker Chicken & Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "sweet onion", "garlic clove", "chicken broth", "dried parsley", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 737.2 [FatContent] 36.6 [SaturatedFatContent] 10.2 [CholesterolContent] 126.2 [SodiumContent] 2267.4 [CarbohydrateContent] 49.6 [FiberContent] 1.0 [SugarContent] 8.2 [ProteinContent] 49.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Add Chicken breasts to Crock Pot. Add Cream of Chicken. Add Chicken Broth. Add Seasonings (Bell Seasoning, Pepper and Dried Parsley]. Add Onion and Garlic. Mix. Cook on High for 3 Hours or Low for 6 Hours. Remove Chicken, Shred. Add shredded chicken back to crock pot. Cut busicut dough into 1/2\" strips. Add all to crock pot. Cook an additional hour or until the biscuit is cooked. Serve.
[Name] Cracker Barrell Chicken N Dumplins [AuthorId] 2002826865 [AuthorName] Jackson L. [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2020-10-02T20:48:00Z [Description] Make and share this Cracker Barrell Chicken N Dumplins recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "2", "2", "3", "1/4", NA, "2", "1", "2", "6", NA, "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "milk", "water", "butter", "flour", "sugar", "milk", "boneless skinless chicken thighs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.1 [FatContent] 21.0 [SaturatedFatContent] 4.9 [CholesterolContent] 82.4 [SodiumContent] 521.8 [CarbohydrateContent] 49.6 [FiberContent] 1.5 [SugarContent] 1.8 [ProteinContent] 25.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Kneed Dumpling Dough Ingredients together. Boil 2 Qts of Water, add chicken base. Roll Dumpling dough out until 1/4 inch thick. Use a pizza cutter to slice it into 1\"x1\" squares. Drop dumpling squares into boiling liquid and cook until floating. Remove cooked dumplings and repeat until all cooked. To make sauce, melt the butter and add flour and milk. Stir out any chunks. Add salt pepper and soup base to sauce. allow time to thicken. cook on low. Dice up 6 boneless skinless chicken thighs. Cook in a frying pan at medium heat with a tablespoon of olive oil. Once chicken is cooked, remove and shred. Add chicken to a mixing bowl. Add dumplings, pour sauce over the top. Serve.
[Name] VELVETY CHEDDAR CHEESE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-10-02T20:48:00Z [Description] This quick, velvety, smooth sauce is perfect with steamed vegetables but also amazing on pasta, fish or nachos... VIDEO https://www.youtube.com/watch?v=xn7xnSXGOzk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/znq4VPrIROiyAayrrEk0_Broccoli-Cheedar-Cheese-Sauce-4_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1 1/2"] [RecipeIngredientParts] ["bechamel sauce", "mild paprika", "mustard powder", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.1 [FatContent] 18.8 [SaturatedFatContent] 11.9 [CholesterolContent] 59.3 [SodiumContent] 351.0 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Make the béchamel sauce (1 ½ cups]; in a medium pot over medium heat, add butter. When melted, add flour and cook, stirring constantly, for about 4 minutes or until it smells like cooked pie crust. Add 1 cup milk, whisk and then a little at a time, whisking constantly. Add salt and white pepper.", "To make the cheese sauce; add paprika and mustard powder to the béchamel sauce before stirring in cheese; whisk until melted. Spoon over steamed vegetables and serve immediately. Makes 3 cups.", "Note: If not using right away, cover with wax paper making sure it touches the surface – this will prevent a skin from forming." ]
[Name] Everything but the Bagel Seasoning (Trader Joe's Copycat) [AuthorId] 50509 [AuthorName] duonyte [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-10-02T20:48:00Z [Description] This is a copycat of this popular seasoning mix. You can sprinkle it on bread dough before baking, but also can use it baked potatoes, meat, hummus, salads, etc. You can also modify it by changing quantities, adding different seeds, etc. Recipe was published in Parade magazine. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sesame seeds", "poppy seed", "dried garlic flakes", "coarse sea salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 222.4 [FatContent] 16.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 9309.0 [CarbohydrateContent] 14.5 [FiberContent] 5.7 [SugarContent] 2.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] Mix everything together and transfer to an airtight container. Good for about a year. You can change type of salt, add poppy or fennel seeds or dried onion flakes - whatever tickles your tastebuds.
[Name] Chef Mo’s BLT: Brussels Sprouts, Lomo, Tomato Aioli [AuthorId] 2002775589 [AuthorName] Maurice F. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-10-02T20:49:00Z [Description]  I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with tomato aioli yummy  Good For Meetings & also Parties & Game Day  [Images] character(0) [RecipeCategory] Birthday [Keywords] ["< 60 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["12", "1", "1", "2", "3", "1/4", "3", "1"] [RecipeIngredientParts] ["Brussels sprouts", "roasted garlic", "olive oil", "bresaola", "chervil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.6 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 20.8 [SodiumContent] 3.2 [CarbohydrateContent] 1.0 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] For aioli: Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil. For bresaola: Place slices in between parchment and 2 sheet pans. Cook at 300 degrees until crisp. To complete: 1. Blanch the Brussels sprouts and halve them. 2. Sear them on one side. 3. Using Parisian scoop, remove center. Fill with tomato aioli. 4. Top with small shard of crisp bresaola and sprig of chervil.
[Name] Fisherman Rice Noodle [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-10-02T20:50:00Z [Description] This recipe is a hybrid of Korean Jjamppong and Penang Laksa. Jjamppong, a Korean noodle soup with red, spicy seafood-based broth flavoured with chilli powder. Penang Laksa is a sour, fish and tamarind-based soup with thick rice noodles.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/ShEpOwyEQ7a8XH9iMFLV_Fisherman Rice Noodle 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/vdf8NGAZTLSDiAZEXOkq_Fisherman Rice Noodle 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/UHneMMQfHIZ8bz12eyQP_FRN Ingredient 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/OWIPJ6mmSvyWZLn21goW_FRN Ingredient 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/SCQhoWb3Si6UgUDFJPG2_FRN Ingredient 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/yN5AUbJoSSSlcDFz8o84_FRN Ingredient 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/VCl9NKoIRvajKEF0tsQJ_FRN Ingredient 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/Ou2BU3AKQJGK3OttCyuX_FRN Step 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/eFTNxY9vTwkYOHkFT2LQ_FRN Ingredient 8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/zTNKTt5Q0iIaMWFOQJQ5_FRN Ingredient 7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/9XmYy8QZRW6kxRRLnc0E_FRN Ingredient 6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/pGENaJMS3aGPU8llvVif_FRN Step 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/fqyQKKokSbCHnySYWEnr_FRN Step 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/8sJy2nfS06dFcZrOg8r8_FRN Step 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/MgSbsAYwTY6aiLRZ5ktl_FRN Step 7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/6juTys8BRLipwm3objgh_FRN Step 6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/Ze6Zeq6JQi9vWnpmv78o_FRN Step 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/32/kr728mZvQki5orZZXeSO_FRN Step 8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/LTPHB7GRRu2t4JijtKuA_Fisherman%20Rice%20Noodle%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/LTPHB7GRRu2t4JijtKuA_Fisherman%20Rice%20Noodle%201.jpg" ] [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "100", "500", "1 1/2", "200", "1", "700", "500", "200", "400", "2 1/2"] [RecipeIngredientParts] ["flour", "clams", "anchovies", "radishes", "carrots", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 883.0 [FatContent] 10.8 [SaturatedFatContent] 2.7 [CholesterolContent] 214.6 [SodiumContent] 1488.0 [CarbohydrateContent] 135.6 [FiberContent] 7.8 [SugarContent] 6.2 [ProteinContent] 57.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Skin then roll cut (oblique cut] radishes and carrots. Rinse dry anchovies twice and place in a muslin bag. Make a soup base by mixing bean paste and chilli paste with 2.5L water. Add in radish, carrots and anchovies. Add dry kelp. Bring soup to broil. Remove kelp. Simmer for 20 minutes. Turn off the heat and let stand for 10 minutes. Steam clam and fish fillet<U+3002>. Serve with chopped ginger flower.
[Name] Flour Bakery Vegan Chocolate Cake [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2020-10-05T22:01:00Z [Description] Make and share this Flour Bakery Vegan Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2/3", "2/3", "2", "1/2", "1", "2", "1/2", "2", "3"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "cocoa powder", "baking soda", "kosher salt", "instant espresso powder", "instant coffee powder", "cold water", "canola oil", "vanilla extract", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.6 [FatContent] 19.2 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 468.9 [CarbohydrateContent] 73.8 [FiberContent] 4.3 [SugarContent] 37.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 8" cake [RecipeInstructions] ["Heat the oven to 350 degrees and oil and flour a 8-inch cake pan.", "In a medium bowl mix together the flour, sugar, chocolate chips, cocoa powder, baking soda, salt, and espresso powder. In a separate bowl whisk together the water, oil, vanilla extract, and molasses.", "Pour the liquid ingredients into the dry ingredients and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter into the prepared cake pan and bake for 60 to 70 minutes, until the cake springs back when lightly touched in the middle. Let cool for about 1 hour in the pan, and then invert the pan to remove the cake and let the cake cool completely on a wire rack. Sprinkle with a dusting of powdered sugar and serve at room temperature. The cake may be stored in an airtight container at room temperature for up to 3 days." ]
[Name] Flour Bakery Apple Vanilla Pound Cake [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-10-05T22:04:00Z [Description] I live on the other side of the country from Flour Bakery, if I want to eat their stuff, I'm going to have to make it myself. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "2", "3", "3", "3/4", "1 1/4", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "vanilla bean paste", "heavy cream", "eggs", "sugar", "cake flour", "baking powder", "kosher salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.7 [FatContent] 15.6 [SaturatedFatContent] 9.2 [CholesterolContent] 108.0 [SodiumContent] 226.2 [CarbohydrateContent] 40.4 [FiberContent] 0.6 [SugarContent] 22.9 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat the oven to 350°F and place a rack in the center of the oven. Line a 9-by-5 inch loaf pan with parchment paper or butter and flour the pan. Set aside. In a small pan, melt the butter and add vanilla paste. Whisk in the heavy cream and set aside to let the mixture come to room temperature. In a stand mixer fitted with a whisk attachment, whip together the eggs and sugar until thick and lemony colored, 4 to 5 minutes on medium high speed. While the eggs and sugar are whipping, sift and stir together the cake flour, baking powder, and salt. When the eggs/sugar are thick, add the dry mixture and gently fold by hand using a rubber spatula. Scoop a few large spoonfuls of the batter into the butter/cream mixture and stir to combine well. Once the butter/cream mixture is lightened, add it all into the batter and fold until completely combined. Scoop into the prepared loaf pan. Layer and shingle the apples across the top in two rows. Bake in the 350°F oven for 50 to 60 minutes until the pound cake is golden brown on top and is firm when you press it in the middle. Remove the cake from the oven and let cool. Sift a bit of confectioners’ sugar on top to finish off the cake and slice and serve. Use a very sharp serrated knife to gently slice through the apples. Pound cake may be stored in an airtight container at room temperature for up to 2 days.
[Name] Flour Bakery Strawberry Chiffon Cake [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2020-10-05T22:05:00Z [Description] Make and share this Flour Bakery Strawberry Chiffon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["7", "1", "2 1/2", "3", "2", "1", "1", "1", "1/2", "2", "5", "2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "heavy cream", "fresh strawberries", "cake flour", "sugar", "baking powder", "kosher salt", "canola oil", "vanilla bean paste", "powdered sugar", "sugar", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.8 [FatContent] 37.6 [SaturatedFatContent] 16.1 [CholesterolContent] 214.2 [SodiumContent] 426.3 [CarbohydrateContent] 69.5 [FiberContent] 2.6 [SugarContent] 43.1 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 1 8" cake [RecipeInstructions] Heat the oven to 350°F and place a rack in the center of the oven. Line two 8-inch cake pans with parchment paper circles or butter the bottoms ONLY of the two 8-inch cake pans. (We leave the sides unlined/unbuttered so that when the cake is finished baking it clings to the side of the pan as it cools. This cake is very light and airy and when it comes out of the oven it tends to collapse on itself.] Set aside. Separate the eggs. In a large bowl stir together the cake flour, 1/2 cup/100 grams of the sugar, baking powder, and salt. In a small bowl whisk together the milk, vegetable oil, the 7 egg yolks, and vanilla extract. Set aside both bowls. In the bowl of a stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the 7 egg whites over medium high speed until you can see the tines of the whisk starting to leave a trail in the whites, about 45 seconds to 1 minute. At this point start whipping in the remaining 1/2 cup/100 grams of the sugar, a tablespoon at a time, waiting 5 to 8 seconds before adding another tablespoon. When all of the sugar is added continue whipping for another 30 to 45 seconds until the whites are at soft peak stage, i. e., when you stop the mixer and slowly lift the whisk from the whites they rise up in a peak and then softly droop. The whites will look a lot like shaving cream. Set aside. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a rubber spatula to stir the two together. When well mixed, take a few large spoonfuls of the beaten egg whites and fold into the batter. Add the rest of the whites and fold gently until well combined. Divide the batter evenly between the two prepared cake pans. Bake in the 350°F oven until golden brown and your finger bounces back when you poke the cakes in the center, 30 to 35 minutes. Remove the cakes from the oven and let cool for a few minutes and settle a bit. They will have risen nice and high and be slightly domed. After about 5 minutes, carefully invert them on a cooling rack. This will allow them to cool upside down and stay light and lofty. Since the sides are not lined or buttered the cake will cling to the side and not fall out of the pan. While the cakes are cooling, stem and slice 1 pint of the strawberries by placing them stem down on a cutting board and slicing them into thin 1/4-inch slices. Place these sliced strawberries in a large bowl and sprinkle with the remaining 2 tablespoons of sugar. Toss well to combine. Whip the heavy cream with the confectioners’ sugar until the cream is thick and stiff. Set aside the berries and whipped cream. Make the Vanilla Syrup and set aside. When the cakes are completely cooled, turn them over and run a small paring knife around the edge of the cake pans and invert the cakes by rapping them upside down against a table. If the bottom has caved in a bit, trim the bottom with a sharp serrated knife so it is level. Turn the cake right side up and if they have rounded at all use the knife to even off the tops of the cakes. Place one of the cakes on a flat serving plate and using a pastry brush, brush generously with about half of the vanilla syrup. Spoon about 1 1/2 cups of the sweetened whipped cream onto the cake and spread it evenly across the top. Take a small spoon and create a shallow well in the cream, building up the sides of the cream so you have walls to hold in the berries. Strain the juice from the sugared berries and spoon the berries into the well, spreading them evenly across the cake all the way up to the whipped cream wall. Discard any strawberry juice. Place the second cake upside-down onto the strawberries and cream and press down slightly to even out the cake. Brush the cake with the remaining Vanilla Syrup. Using an offset spatula, spread the sides and top of the cake with a very thin layer of cream. This is called a crumb coat and it will hold all of the crumbs inside the cake so you can finish it off with a beautiful white layer. Once the crumb coat is set, wash the offset spatula and go over the whole cake again with most of the remaining whipped cream (reserve about 3/4 cup for piping] so you have a final clean white covering of the cake. Use a large piping bag fitted with a star tip and the last of the whipped cream to pipe a border along the top of the cake. Slice about half of the remaining berries in half (pick the largest berries]. Pile the halved and whole berries on top of the cake. Let the cake come together in the fridge for at least an hour or up to a day in the fridge. The cake is best served the same day it is made; store any uneaten cake in the fridge for up to 2 days in an airtight container. Vanilla syrup: In a small saucepan combine the sugar with 1/2 cup/120 grams water and bring to a boil. Stir in the vanilla extract. Let cool. Syrup may be made in advance and stored in an airtight container in the fridge indefinitely.
[Name] ANYTIME DINNER ROLLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-10-05T22:06:00Z [Description] These are perfect to have at any time but more so during the Holidays or other special occasions! VIDEO https://www.youtube.com/watch?v=1ATY5kCImkE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/aa6MP8XfQOqy3dOBVATP_Dinner-Rolls-3_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "2", "4", "1", "2", "1", "2 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["dry active yeast", "water", "honey", "butter", "milk", "sea salt", "unbleached all-purpose flour", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.6 [FatContent] 2.5 [SaturatedFatContent] 1.2 [CholesterolContent] 4.9 [SodiumContent] 35.0 [CarbohydrateContent] 9.0 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 32 dinner rolls [RecipeInstructions] ["In a stand mixer bowl, dissolve yeast and honey in warm water (if too hot, it’ll kill the yeast]; let it sit for 10 to 15 minutes or until yeast begins to foam.", "Meanwhile, in a small saucepan over medium-low heat, add milk and butter; cook until butter is melt, 3 to 4 minutes; set aside.", "Add to yeast mixture honey, Herbes de Provence, salt, 2 cups flour and milk mixture. Using a dough hook attachment, mix all ingredients on low speed for 3 minutes; clean the sides of bowl with spatula.", "Stir in 1 tablespoons flour at a time, mixing well after each addition, cleaning the sides as needed. Continue adding flour until firm dough forms that pulls away from the sides of the bowl. Knead on medium speed until elastic and soft, but slightly sticky dough (not enough to stick on fingers], about 4 minutes.", "Form dough into a ball and transfer to a clean bowl coated with olive oil. Cover loosely with a clean dish towel and let rise in a warm, draft-free spot (in the oven with temperature off] until doubled in size, about 1 ½ hours.", "Line a large baking sheet with parchment paper or silicone mat. Transfer dough to a lightly floured work surface and shape into a rectangle, about ½-inch thick. Cut into 32 equally-sized pieces and form each piece into a ball, pinching the seams on the underside, creating a smooth round top. Transfer dough balls to the prepared baking sheet, placing them close together but not touching. Cover with dish towel and let them rise for 30 minutes while preheating oven to 375ºF.", "Brush tops lightly with egg wash and sprinkle with sea salt. Bake in preheated oven for 20 minutes or until golden brown." ]
[Name] Maqui Berry Mug Cake [AuthorId] 2001955694 [AuthorName] Vaishnavi J. [CookTime] PT2M [PrepTime] PT7M [TotalTime] PT9M [DatePublished] 2020-10-05T22:06:00Z [Description] A very quick recipe that isn't all too unhealthy! However much I love sweets, I rarely bake extremely sweet cakes! Baking is absolutely NOT an exact science, so do play around with the sweetness to find the exact amount and kind of sugar you'd like to use. Additionally, this recipe can be made vegan by substituting dairy milk for a non-dairy alternative! I use tartar and baking soda instead of Baking Powder, but both can be used. I prefer whole wheat flour over all purpose flour, so please go with what you prefer. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Egg Free", "Free Of...", "Microwave", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "3", "1 1/2", "4", "1/4", "7"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "baking soda", "baking powder", "berries", "brown sugar", "coconut oil", "milk", "nutmeg", "maple syrup", "cranberries", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.2 [FatContent] 23.4 [SaturatedFatContent] 19.2 [CholesterolContent] 8.5 [SodiumContent] 356.7 [CarbohydrateContent] 65.0 [FiberContent] 3.2 [SugarContent] 40.3 [ProteinContent] 6.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the 3 tablespoons of the flour and all of the brown sugar, maqui berry powder, baking powder (or both baking soda and cream of tartar] and any dry, powdered form seasoning of your choice to a mug. It is perfectly okay to have mixed in all 4 tbsps of the flour at the very start. Stir these dry ingredients. When done, add the oil, milk, and any liquid seasoning and stir. Add the remaining 1 tablespoon of flour and stir. It is perfectly okay to have mixed in all 4 tbsps of the flour at the very start. Fold in any of the optional solid chunkier ingredients such as the cranberries or chocolate chips. This cake is very versatile so there are multiple ingredients you may use. Stir in sprinkles if you want to add. Microwave for about 45 - 75 seconds. It should be done by a minute, but it may depend on your particular microwave. Let it sit for about a minute before you dig in!
[Name] Bean Dip Tostadas [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-10-05T22:06:00Z [Description] Make and share this Bean Dip Tostadas 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/54/10/38/ZltgEPPCRPyhgBIv42qV_775290B0-3C01-4DE1-B067-1A08A9E22E9B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/38/iajLmDi5TJ2iVSYmJfwm_2051C0C0-9EA7-4680-94E4-38FE1771B7AC.jpeg"] [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "16", "1/3", "1/3", "8", "5", "1"] [RecipeIngredientParts] ["queso blanco", "chunky salsa", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 9.2 [SaturatedFatContent] 5.6 [CholesterolContent] 29.8 [SodiumContent] 640.5 [CarbohydrateContent] 10.6 [FiberContent] 3.1 [SugarContent] 1.9 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] 1 Tostada [RecipeInstructions] In a saucepan, combine refried beans, queso and salsa. Heat on medium heat and stir until combined. Place 8 tostadas on a baking sheet. Top with a large spoonful of your bean mixture and spread to edges of the tostada. Add shredded cheese on top. Add black olives and your favorite taco sauce, if desired. Bake in a preheated oven at 350 degrees for 5-7 minutes. You can also microwave 2 tostadas at a time for 1 minute if you don't want to use an oven.
[Name] Easy Halloween Frankenstein Monster Pudding [AuthorId] 874111 [AuthorName] Jennibear [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-10-05T22:07:00Z [Description] Make and share this Easy Halloween Frankenstein Monster Pudding 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/54/10/39/FISzEFYLSeKKwvYKtQAH_348AB981-36A9-470E-BA7A-4A487B3AB32E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/39/lKT3BkXS6yFWwXONtn8g_28C9B725-BAA8-42AB-93EA-618727E6E225.jpeg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "8", "4"] [RecipeIngredientParts] ["vanilla instant pudding mix", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.4 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 17.1 [SodiumContent] 685.5 [CarbohydrateContent] 54.8 [FiberContent] 0.6 [SugarContent] 42.3 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] You will need 4 clear plastic cups and a black sharpie marker. Draw monster faces on the outside of your cups. Make the vanilla instant pudding according to directions. Add several drops of green food coloring and mix well. Divide the pudding equally into each of your monster cups leaving 1/2 inch at the top. Crush up your Oreo cookies and sprinkle on top of the pudding. That's it! Enjoy your Halloween Frankenstein Monster Puddings!
[Name] BLOODY FEETLOAF (HALLOWEEN MEATLOAF [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-10-05T22:07:00Z [Description] Such a fun recipe.  Be sure to cover the toenails with foil.  No need for really burnt toenails!  https://www.allroadsleadtothe.kitchen/2016/10/bloody-feetloaf-meatloaf.html?m=1 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/40/1fhbbxoaQdGCaGcOqBGY_0EB10B30-7F6D-426E-BE32-58BA1D327C66.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/40/NKLwvki2SwqnOEtBblZH_F45BF986-8A7F-48C5-A471-9D168404B18E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/40/rwQ6GWpSy6WZzJ6hU2mg_3380419D-2DF8-4616-813A-0FA9DB113DA8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/40/KLuVhJ0EQzeT1kHyo8lx_9A82A42C-48D1-48EE-822A-E4C574196FF5.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/40/zT7YDO9RRuLEthaEmEPr_6E2C411C-BE29-42F6-A68E-29157E0E3DAC.jpeg"] [RecipeCategory] Halloween [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "1", "2", "1/2", "1", "1", "1", "3/4", "3", "1", "1"] [RecipeIngredientParts] ["quick-cooking oats", "milk", "carrot", "onion", "garlic clove", "egg", "Worcestershire sauce", "salt", "ground black pepper", "ground beef", "ground pork", "small onion", "ketchup", "dark brown sugar", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.2 [FatContent] 44.4 [SaturatedFatContent] 16.9 [CholesterolContent] 209.7 [SodiumContent] 1891.3 [CarbohydrateContent] 36.8 [FiberContent] 2.6 [SugarContent] 23.4 [ProteinContent] 45.7 [RecipeServings] 4.0 [RecipeYield] 1 Meatloaf [RecipeInstructions] Preheat oven to 350° F. Line a baking sheet with foil. Combine the first 9 ingredients (oats through pepper] in a large bowl and mix until combined. Add the beef and the pork and use your hands to squish and mix everything together until thoroughly combined. Turn mixture out onto the prepared baking sheet and form it into the shape of a foot with an ankle. Make shallow indents on the toes where the nails should be and a deeper indent the width of your onion in the ankle spot. * Remove the very out layer of the onion and cut it into 5 craggly toe nails. I like to make then a little long so that I can push them into the \"nail bed\", which helps keep them in place. Add them to the toe indents. Use your knife to \"roughen\" up one cut end of the whole onion, so that it sort of looks like a broken off bone. Nestle it into the ankle indent that you made, rough side up. Press the meatloaf up and around the edges a bit. Slide into the preheated oven and bake for 20 minutes. Stir together all of the glaze ingredients until smooth. Pour or brush 1/3 of the glaze over the foot and return to oven for 10 more minutes. Brush another 1/3 of the glaze onto the foot and return to oven until a thermometer inserted in the center registers 165° F, about 5-10 minutes longer (35-40 minutes or so total cooking time]. Heat the remaining glaze until it bubbles, then drizzle it around the edge of your serving plate. Carefully slide the foot onto the plate and serve. When you're ready to slice, just slice off the individual toes, then slice the rest of the foot like a loaf.
[Name] Apple Flour Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-05T22:08:00Z [Description] Make and share this Apple Flour Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "3 1/2", "1", "1", "1 1/4", "1", "3"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "white sugar", "milk", "egg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.7 [FatContent] 26.1 [SaturatedFatContent] 15.3 [CholesterolContent] 160.2 [SodiumContent] 3629.5 [CarbohydrateContent] 85.1 [FiberContent] 2.5 [SugarContent] 6.7 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
[Name] Cornmeal Lime Sandwich Cookies [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-10-05T22:08:00Z [Description] Make and share this Cornmeal Lime Sandwich Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "2", "1/2", "1", "2", "1 2/3", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "lime zest", "vanilla bean paste", "all-purpose flour", "yellow cornmeal", "baking powder", "kosher salt", "unsalted butter", "eggs", "powdered sugar", "vanilla bean paste", "lime zest", "lime juice", "kosher salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.6 [FatContent] 29.0 [SaturatedFatContent] 17.9 [CholesterolContent] 110.4 [SodiumContent] 224.6 [CarbohydrateContent] 64.2 [FiberContent] 1.1 [SugarContent] 39.7 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 10-12 cookies [RecipeInstructions] Preheat the oven to 350 degrees and place a rack in the center of the oven. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a wooden spoon or hand mixer, beat the butter, sugar, lime, and vanilla on medium speed until light and fluffy, about 5 minutes (at least 10 minutes if mixing by hand]. Stop the mixer and use a rubber spatula to scrape down the sides, the bottom, and the paddle itself a few times during the mixing process; the sugar and butter love to collect there and stay unmixed. Add the eggs and beat on medium speed until thoroughly combined, 2 to 3 minutes. Scrape down the bowl and the paddle to make sure the eggs are thoroughly incorporated. In a small bowl, mix together the flour, cornmeal, baking powder, and salt. With the mixer on low speed (or using a wooden spoon if mixing by hand], add the flour mixture in three or four additions and mix until the flour is completely incorporated and the dough is uniform. Using a large spoon or an ice cream scoop, drop the dough in scant ¼-cup balls onto the prepared baking sheet about 2 inches apart. Flatten the dough with the palm of your hand into discs about 2 inches in diameter. (Pro tip: Dip your palm in flour or water to prevent it from sticking to the dough.] Bake until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center, 20 to 24 minutes. Be careful not to overbake or let the tops brown. Remove the cookies from the oven and let cool on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack to cool to room temperature. While the cookies are baking make the creamy lime filling. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, lime zest, lime juice, and salt and beat until smooth. The mixture will look like spackle and feel about the same. (You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. Add a few drops of water if need to loosen up the dough.] The filling can be made up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Bring to room temperature before using. When the cookies are entirely cool, turn over half of them so the flat side faces up. Spoon about 1 rounded tablespoon of the filling onto the center of each turned-over cookie and top with the other half of the cookies. Press down until the filling comes out to the edge of the cookie. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks.
[Name] Low Carb, Keto Zuppa Toscana With Cauliflower (Paleo and Whole30 [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-10-05T22:09:00Z [Description] Make and share this Low Carb, Keto Zuppa Toscana With Cauliflower (Paleo and Whole30 recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "6", NA, "1", "1", "1", "5", "14 1/2", NA, NA] [RecipeIngredientParts] ["ghee", "Italian sausage", "chicken broth", "cauliflower floret", "garlic powder", "red pepper flakes", "fresh kale", "coconut milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.5 [FatContent] 30.3 [SaturatedFatContent] 16.6 [CholesterolContent] 36.4 [SodiumContent] 1324.9 [CarbohydrateContent] 21.9 [FiberContent] 3.5 [SugarContent] 1.1 [ProteinContent] 21.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large stockpot of Dutch oven, melt the ghee over medium-high heat.", "Add the Italian sausage and cook for 5 to 7 minutes until browned.", "Add the chicken broth, cauliflower, Italian seasoning, garlic powder, and red pepper flakes, and mix well.", "Bring your soup to a boil.", "Reduce heat, cover and simmer 10 minutes.", "Add the kale and the coconut milk, and simmer an additional 5 minutes or until the cauliflower can be easily pierced with a fork and the kale is tender.", "Add salt and pepper to taste." ]
[Name] Ultimate Tiramisu [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2020-10-05T22:10:00Z [Description] I've never made a real tiramisu--I've always done something that took less time. This is pretty phenomenal and worth the extra time. Recipe courtesy of Sally's Baking Addiction. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "6", "40 -45", "16", "1/4", "4", "1/2", "2", "1/2", "1/8", NA] [RecipeIngredientParts] ["Grand Marnier", "ladyfingers", "mascarpone cheese", "dark rum", "eggs", "granulated sugar", "heavy cream", "heavy whipping cream", "pure vanilla extract", "salt", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.5 [FatContent] 19.6 [SaturatedFatContent] 10.8 [CholesterolContent] 197.4 [SodiumContent] 120.5 [CarbohydrateContent] 31.5 [FiberContent] 0.4 [SugarContent] 17.8 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You need a 9x13 inch baking pan/dish with at least a 12 to 14 cup capacity. Set aside. Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don't want to over-saturate the ladyfinger with liquid because they will taste soggy. Just dip quickly on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer. Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside. Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don't, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don't let the water touch the bottom of the bowl. Using a whisk or eggbeater (I used a whisk], whisk the egg yolks and 1/4 cup of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined. Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 to 4 minutes. Medium peaks are between soft/loose peaks and stiff peaks--and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture. Beat the egg whites; With a handheld or stand mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup of sugar. Beat until stiff peaks form, about 4 to 5 minutes. Do not overbeat as the egg whites will become dry. Fold into the mascarpone cheese. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly. Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one by one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you're using a large enough pan, it should all fit, but it will definitely tower high. Refrigerate uncovered for 2 to 3 hours. Add cocoa layer, then chill: AFter a couple hours in the refrigerator, sift of strain a dense layer of cocoa powder over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8 to 9 more hours and up to 1 day. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small serving spatula is helpful for removing the spices. Cover leftover tiramisu and store in the refrigerator for up to 3 days.
[Name] CARROT & RUTABAGa MASH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-10-08T20:23:00Z [Description] Colorful, tasty & healthy, this is a great side dish to have and pairs well with many proteins! VIDEO https://www.youtube.com/watch?v=wuAcPX0NsoQ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/krubO2YSK6ayDG8sDnld_Carrot-Turnip-Mash-2_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "4 1/2", "4 1/2", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["sea salt", "carrots", "butter", "black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.2 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 1104.9 [CarbohydrateContent] 27.0 [FiberContent] 8.1 [SugarContent] 15.7 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.", "Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately." ]
[Name] SLOW COOKER RICE PUDDING [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2020-10-08T20:23:00Z [Description] Smooth, creamy and delectable, this easy dessert is nice to serve with ground cinnamon and maple syrup! https://www.youtube.com/watch?v=zZI_IotvePg [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/JOtN8944QQSFaHqaYE0G_Rice-Pudding-1_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "short-grain rice", "milk", "evaporated milk", "heavy cream", "sea salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.3 [FatContent] 40.0 [SaturatedFatContent] 24.8 [CholesterolContent] 143.4 [SodiumContent] 420.7 [CarbohydrateContent] 45.1 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to “high” for 2 hours. When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour. Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups.
[Name] Surimi Salad With Greens (Jacques Pepin) [AuthorId] 50509 [AuthorName] duonyte [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-10-08T20:23:00Z [Description] Jacques Pepin says he keeps a package of surimi in his fridge for last minute appetizers or first-courses. This is a very nice, lightly dressed salad that you can adjust to your tastes. I make about half of it as a light lunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/47/YrGQRcrYShaxRpY8EqVf_20201008_122833.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "3", "1 1/2", "1/4", "3 -4", "3"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "fresh lemon juice", "scallions", "shallots", "onions", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.4 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.1 [SodiumContent] 153.3 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except the salad greens in a medium bowl. I reduce the surimi into smaller flakes or pieces, but it's up to you. Divide the greens among four plates, top with greens. I often add other herbs - garlic chives, thyme or lemon thyme, dill. I also omit the salt - surimi is salted, and I really don't think the salad needs additional salt, but do it to your taste.
[Name] Pig Chub Rib Rub - State Championship Rib Rub Recipe [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-10-08T20:26:00Z [Description] This rub recipe won our BBQ team a lot of money back in 2015 and 2016. It's a simple rub to make and only takes a little bit of time. Make sure you rub the ribs the night before you plan to smoke them. This will intensify the depth of flavor in the meat a lot more than doing it just before they hit the smoker. Hope you enjoy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/48/1UouzynjThC3EGxpXVc9_20201006_212931.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/48/4UFrIV4RLm9A3VcDYaTX_20201006_173610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/48/UHy0MMthSSKzof0MNfXW_20201006_213021.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1", "6", "1/2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["paprika", "dry mustard", "coarse black pepper", "sea salt", "kosher salt", "turbinado sugar", "ground celery seed", "garlic powder", "onion powder", "cumin", "dried basil", "dried ancho chile powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.8 [FatContent] 4.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 3532.8 [CarbohydrateContent] 13.4 [FiberContent] 4.8 [SugarContent] 1.0 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] 6 racks of ribs [RecipeInstructions] whisk all ingredients in a stainless bowl. Sift through a wire strainer if there are any lumps in your spices. Blend well and then store in an airtight jar. I store it in the refrigerator to keep it from clumping and it seems to work pretty well.
[Name] Pumpkin Gooey Butter Cake [AuthorId] 46273230 [AuthorName] marypatlaver [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-10-08T20:27:00Z [Description] All Day I DreamAbout Food’s low-carb pumpkin recipe. I lowered the butter a bit & doubled the pumpkin purée & pumpkin pie spice. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/4", "1/2", "1", "1/2", "8", "1/4", "2/3", "1/4", "1 3/4", "2", "2", "1/2"] [RecipeIngredientParts] ["artificial sweetener", "baking powder", "salt", "unsalted butter", "egg", "vanilla extract", "cream cheese", "unsalted butter", "artificial sweetener", "artificial sweetener", "pumpkin puree", "eggs", "pumpkin pie spice", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.3 [FatContent] 14.4 [SaturatedFatContent] 8.5 [CholesterolContent] 73.4 [SodiumContent] 130.7 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 2.2 [RecipeServings] 16.0 [RecipeYield] 16 Pieces [RecipeInstructions] TO MAKE THE CAKE: 1. Preheat oven to 325F and lightly grease a 9\" x 13\" glass or ceramic baking dish (metal is not recommended]. 2. In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides. TO MAKE THE FILLING: 1. In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth. 2. Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly. 3. Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.
[Name] Alvin's Congee [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-10-08T20:27:00Z [Description] I love congee when I'm not feeling well, and my tummy wants something gentle to eat. Soft, soothing, comforting. This is from Alvin Leung, from Masterchef Canada. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "20", "2", "1", "1", NA] [RecipeIngredientParts] ["sherry wine", "soy sauce", "fresh ginger", "garlic cloves", "star anise", "chicken breast", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.6 [FatContent] 6.4 [SaturatedFatContent] 1.8 [CholesterolContent] 30.4 [SodiumContent] 620.9 [CarbohydrateContent] 29.5 [FiberContent] 0.8 [SugarContent] 4.1 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cook up the chicken breast in a little olive oil and sesame oil. Chop or shred and set aside. put the remaining ingredients in a pot and cook until the rice is creamy, stirring often. Add more broth if necessary. Remove the star anise, and add the shredded chicken.
[Name] Portobello Patty Melt [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2020-10-08T21:00:00Z [Description] Make and share this Portobello Patty Melt recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/2", "8", "1", "4", "8", "1/4", "8", "2"] [RecipeIngredientParts] ["fresh ground black pepper", "olive oil", "kosher salt", "mushrooms", "yellow onion", "unsalted butter", "Dijon mustard", "Fontina cheese", "baby arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6393.8 [FatContent] 81.1 [SaturatedFatContent] 30.3 [CholesterolContent] 96.4 [SodiumContent] 11435.6 [CarbohydrateContent] 1162.0 [FiberContent] 50.8 [SugarContent] 55.6 [ProteinContent] 257.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl. Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned about 20 minutes. Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high . Add onion and cook (I also added arugula here after onions were mostly done], stirring often, until softened and lightly browned. 10 to 12 minutes. transfer to small bowl, reserving skillet. Spread .5 tablespoon butter on 1 side of each slice of bread. Divide 1 tablespoon of mustard among unbuttered sides of the bread. Top each half with cheese. layer with arugula, onion, mushroom and remaining cheese. Assemble the sandwiches with the buttered sides out. Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side. Serve with small dill pickles.
[Name] My Make Some Gooooooood Whale Meat [AuthorId] 2002830753 [AuthorName] Caleb H. [CookTime] PT34M [PrepTime] PT21M [TotalTime] PT55M [DatePublished] 2020-10-08T21:00:00Z [Description] Make and share this My Make Some Gooooooood Whale Meat recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4 - 1", "50", "2 -3", NA, NA, "600 -700", "50", "200", "250", "75", "2", "200", "1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "onions", "water", "flour", "milk", "onions", "margarine", "butter", "tomatoes", "water", "salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.0 [FatContent] 36.3 [SaturatedFatContent] 14.3 [CholesterolContent] 45.2 [SodiumContent] 1564.2 [CarbohydrateContent] 31.0 [FiberContent] 3.3 [SugarContent] 6.9 [ProteinContent] 6.2 [RecipeServings] 3.0 [RecipeYield] 2 10 [RecipeInstructions] ["I have received a request from someone who wants to know how to cook whale. The recipes are presented here for the curiosity value, as whale is only available in a few countries. I haven't tasted whale since I was in my teens, and I don't expect many of my readers will ever get the chance to try it. The recipes are therefore untested by me. Beef or a good, tender piece of horse-steak can be substituted for whale, in which case you can leave out the beating.", "Clean the meat: some say it's enough to slice off about a centimetre off each side of the piece, others recommend soaking in milk overnight. This is only to ensure there will be no oily taste to the meat, but if it has been properly handled in the first place, it will not taste oily. Cut into steaks and beat with a meat mallet.", "Slice the onions. Heat the cooking fat in a frying pan, brown the meat on all sides and put in a cooking pot, sprinkle with salt and pepper. Brown the onions in a frying pan and add half to the pot with the meat, along with the laurel leaf, if using. Set half the onions aside. Pour water into the frying pan and deglaze. Pour over the meat and cook for 15 to 30 minutes or until the meat is tender. Arrange the steaks on a serving dish and arrange the browned onions that were set aside on top.", "Make a paste with the milk and flour and use it to thicken the cooking liquid left in the pot. Add salt and pepper to taste.", "Serve with cooked potatoes and vegetables arranged around the meat and sprinkle parsley or cress over the dish. Serve gravy on the side.", "Melt the margarine in a frying pan, slice the onion and brown it. Remove from pan and set aside. Cut the meat into slices, brown in the pan and put in a cooking pot or stew pan with the onions. Boil the water, stir in the tomato purée, salt and paprika and pour over the meat. Cook slowly for 14 to 30 minutes, or until the meat is tender. Serve with potatoes.", "Cut the meat into very thin slices (1/2 cm thick or so]. Brown quickly in a dry pan (no oil]. Remove meat and melt the margarine and brown the sliced onions in it. Remove from the pan, add the water and cook the meat slices in the water for 2-3 minutes. Flavour with salt and spices. Serve with potatoes and a salad.", "Sour pickled whale blubber – súr hvalrengi.", "Chunks of whale blubber are washed under cold running water and cooked until firm, then removed from the cooking liquid, cooled and kept in cold water for 1-2 days, cut into smaller pieces, and dropped into strong whey. Ready for eating in 4-6 weeks." ]
[Name] Spiced Apple Relish [AuthorId] 262830 [AuthorName] Chef burnt toast [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-10-09T20:46:00Z [Description] Make and share this Spiced Apple Relish recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/53/BKNUTVmyRjalX0vMpMrh_10225137079520010.jpg" [RecipeCategory] Fruit [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "7", "1/2", "1/4", "1/2", "85"] [RecipeIngredientParts] ["red apples", "sugar", "white vinegar", "allspice", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 147.1 [FiberContent] 1.2 [SugarContent] 145.0 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] 4 cups [RecipeInstructions] Cut apples into quarters. Core apples, do not peel. Finely chop apples in food processor. Add 4 cups apple to sauce pan. Add all ingredients, except for certo. Start heat at medium, turn up gradually to bring to a rolling boil. Boil hard 1 minute, while stirring. Remove immediately from heat, add Certo and still 5 minutes. Bottle.
[Name] Whipped Dalgona Coffee [AuthorId] 2275707 [AuthorName] QueenBeesKitchen [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-10-09T20:46:00Z [Description] This whipped Dalgona Coffee is LIFE-CHANGING! Don't believe me?? Give it a try and &#55357;&#56384; for yourself! &#55357;&#56841;❤☕&#55357;&#56843; All you need is a few ingredients and prepare to be amazed! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2275707/DueufixKSIq0f6kXolYm_Whipped%20Dalgona%20Coffee-1.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2"] [RecipeIngredientParts] ["instant espresso", "water", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.2 [FatContent] 8.9 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 121.2 [CarbohydrateContent] 25.2 [FiberContent] 0.0 [SugarContent] 12.6 [ProteinContent] 8.4 [RecipeServings] 2.0 [RecipeYield] 2 Coffees [RecipeInstructions] In a large mixing bowl, add in the instant espresso, water and sugar. Using a stand mixer or a hand mixer whisk until everything gets light and creamy and fluffy. Either warm or ice your milk of choice. Top milk with whipped coffee and prepare to be amazed – OMG it's so good! .
[Name] CITRUS CRANBERRY SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-10-09T20:47:00Z [Description] This is a traditional Thanksgiving dish with a twist plus has much less sugar than the conventional recipes... Give it a try! VIDEO https://www.youtube.com/watch?v=YesJMF6RW0Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/IgS5uH2ZR6u7uoCRsGbd_Citrus-Cranberry-Sauce-5-2-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "3", "1/2", "1/4"] [RecipeIngredientParts] ["granulated sugar", "cranberries", "orange zest", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 65.2 [FiberContent] 7.2 [SugarContent] 50.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally. Remove from heat and let it cool completely before transferring to the refrigerator.
[Name] IP Pinto Beans [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT52M [PrepTime] PT5M [TotalTime] PT57M [DatePublished] 2020-10-12T14:05:00Z [Description] Make and share this IP Pinto Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["dry pinto beans", "garlic", "salt", "bay leaf", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.1 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 971.9 [CarbohydrateContent] 7.9 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in IP. Pour in water about 5 cups of water. (Water should cover 1\" above the pinto beans]. Stir. Set IP to pressure cook (high] for 30 minutes with steam release valve set to the Seal position. (There will be approximately a 12 minute warm up before 30 minute cook time begins]. Natural release for 10 minutes (the float valve should have dropped]. Manual release the remaining pressure by moving the steam release valve to the vent position.
[Name] Mexican Rice in a Pampered Chef Rice Cooker [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT22M [PrepTime] PT40M [TotalTime] PT1H2M [DatePublished] 2020-10-12T14:06:00Z [Description] Make and share this Mexican Rice in a Pampered Chef Rice Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 1/4", "2", "4", "2", "2", "1", "4", "1/8"] [RecipeIngredientParts] ["white rice", "water", "bouillon", "tomato paste", "butter", "onion powder", "garlic", "diced green chilies", "coarse black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.2 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 417.4 [CarbohydrateContent] 30.6 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. combine all ingredients in a pampered chef rice cooker. 2. Microwave on high for 7 minutes. 3. Microwave for 15 minutes at level 5 (or half power level] depending on your microwave. I added leftover cooked and shredded flank steak to make this a main course. I believe any pre-cooked shredded or crumbled meat will do fine.
[Name] Delicious Rum Pound Cake [AuthorId] 2000995042 [AuthorName] jenkrt [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-10-12T14:06:00Z [Description] Make and share this Delicious Rum Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1/2", "1/3", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "instant vanilla pudding", "light rum", "water", "canola oil", "sugar", "butter", "light rum", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.1 [FatContent] 37.9 [SaturatedFatContent] 10.6 [CholesterolContent] 123.5 [SodiumContent] 730.1 [CarbohydrateContent] 81.0 [FiberContent] 1.3 [SugarContent] 66.3 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Grease Bundt pan, sprinkle with chopped nuts. in large bowl beat eggs well; add cake mix, pudding mix, rum, water, canola oil. Beat at high speed for two minutes. Pour over the nuts in Bundt pan. Bake at 325 for 50 minutes. tyen off oven and keep cake in oven for 5-10 minutes. Remove cake, and pour the hot glaze over cake. Cool in pan 30-49 minutes.
[Name] Chocolate Chip Bundt Pound Cake [AuthorId] 2000995042 [AuthorName] jenkrt [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2020-10-12T14:07:00Z [Description] Make and share this Chocolate Chip Bundt Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 - 5 1/8", "1 - 15 1/4", "4", "1", "1", "2"] [RecipeIngredientParts] ["instant vanilla pudding", "eggs", "canola oil", "milk", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.1 [FatContent] 35.0 [SaturatedFatContent] 8.8 [CholesterolContent] 77.9 [SodiumContent] 103.5 [CarbohydrateContent] 27.6 [FiberContent] 2.0 [SugarContent] 22.2 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 1 Cake [RecipeInstructions] Mix all ingredients except chocolate chips on medium high for two minutes, fold in chocolate chips. Pour into greased and floured Bundt pan. Bake at 350 for 55 minutes.
[Name] Not Your Average Mint Chocolate Chip Ice Cream [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-10-12T14:07:00Z [Description] Make and share this Not Your Average Mint Chocolate Chip Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1 1/2", "4", "4"] [RecipeIngredientParts] ["half-and-half", "sugar", "vanilla", "bittersweet chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.3 [FatContent] 18.6 [SaturatedFatContent] 11.6 [CholesterolContent] 59.7 [SodiumContent] 66.4 [CarbohydrateContent] 23.8 [FiberContent] 0.0 [SugarContent] 17.1 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together 2 Celsius half and half and sugar until the sugar is dissolved. Whisk in 2 Celsius half and half, vanilla extract, mint extract and a little bit of green food coloring if desired. Chill for a couple of hours in refrigerator. Pour the contents into the bowl of your ice cream maker and follow the manufacturers instructions. After 20 minutes add the chopped chocolate. Churn for an additional 5-7 minutes before checking the ice cream as it is possible to over churn ice cream. Pour into a freezer container or loaf pan and store in the freezer.
[Name] Lemon-Ricotta Pancakes With Blueberry Sauce [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-10-12T14:12:00Z [Description] From christinascucina These are THE best pancakes I have ever made. I changed the sauce from raspberry to blueberry.  It does take a while to do this but sooo worth it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/4", "2", "2", "3", "4", "1", "1 1/2", "1 3/4", "1 1/2", "3/4", "2", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "buttermilk", "brown sugar", "sugar", "lemon zest", "fresh lemon juice", "eggs", "ricotta cheese", "vanilla extract", "all-purpose flour", "baking powder", "salt", "blueberries", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.5 [FatContent] 24.7 [SaturatedFatContent] 14.5 [CholesterolContent] 187.2 [SodiumContent] 512.4 [CarbohydrateContent] 61.2 [FiberContent] 2.4 [SugarContent] 29.0 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.] Remove from heat. In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside. To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth. In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix. Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix. Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes. Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately. For sauce: Place all ingredients in a small pot and simmer for 8 minute remove from heat.
[Name] Beefy Mexican Tacos [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-10-12T14:14:00Z [Description] These were different than anything I've ever tried before. I used plant-based meat and added some pinto beans and black beans. I've posted the recipe as listed. Recipe courtesy of Dinner at the Zoo. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/4", "1/4", "1/4", "1/4", "1", "1", "1/2", "14", "8", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "chili powder", "garlic powder", "onion powder", "crushed red pepper flakes", "dried oregano", "ground cumin", "salt", "pepper", "diced tomatoes", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.8 [FatContent] 19.5 [SaturatedFatContent] 6.6 [CholesterolContent] 73.7 [SodiumContent] 794.8 [CarbohydrateContent] 23.4 [FiberContent] 3.6 [SugarContent] 4.0 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large pan over medium high heat. Add the ground beef and beak up with a spatula. Add the onion to the pan. Cook, stirring occasionally, until beef is done and onion is soft, 5 to 6 minutes. Drain off any excess fat. Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt, and pepper to the pan. Stir to coat the meat in the seasonings. Add the tomatoes to the pan and simmer for 2 to 3 minutes. Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes, and cheese. Serve immediately.

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