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[Name] The Most Delicious Potato Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-10-12T14:14:00Z [Description] This was delicious. I did add a few pickles and pickle juice, but I could go without. Both are terrific. Recipe courtesy of Gimme Some Oven. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1 1/4", "1/3", "1", "1", "4", "2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["yukon gold potatoes", "apple cider vinegar", "mayonnaise", "Dijon mustard", "hard-boiled eggs", "celery ribs", "red onion", "sea salt", "cracked black pepper", "fresh chives", "hard-boiled egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.4 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 124.3 [SodiumContent] 219.2 [CarbohydrateContent] 51.2 [FiberContent] 4.8 [SugarContent] 2.6 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place the diced potatoes in a large stockpot and add enough water so the potatoes are covered by an inch.", "Cook over medium high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.", "Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20 to 30 minutes or until cool enough to handle.", "Meanwhile, whisk together the mayo, celery, salt, mustard, and pickle relish in a medium bowl until evenly combined.", "Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.", "Taste and season with salt and pepper, to taste. Feel free to add in a tablespoon or two of pickle juice if you like.", "Transfer the potato salad to a serving bowl, cover, and refrigerate for 1 to 2 hours to chil.", "Serve chilled or refrigerate in a sealed container for up to 3 days." ]
[Name] Gluten-Free Oatmeal Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-12T14:15:00Z [Description] These are gluten-free. I used coconut milk and oatmilk instead of nonfat milk, but I"ll post as listed. Recipe courtesy of Bob's Red Mill. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "2", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["nonfat milk", "sugar", "baking powder", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.7 [FatContent] 4.8 [SaturatedFatContent] 1.0 [CholesterolContent] 56.1 [SodiumContent] 355.0 [CarbohydrateContent] 24.3 [FiberContent] 2.5 [SugarContent] 6.9 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] ["In a small saucepan, heat milk until hot. Stir in oats and let stand for 5 minutes.", "In a mixing bowl combine oat flour, sugar, baking powder, and salt. Add oat-milk mixture.", "In a small bowl combine egg yolks and cooking oil. Add all at once to flour-oat mixture, stirring just until combined.", "In another bowl beat egg whites until stiff peaks form. Fold into the batter.", "For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges." ]
[Name] Sourdough Starter [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT168H [TotalTime] PT168H [DatePublished] 2020-10-13T19:45:00Z [Description] Follow this easy step-by-step guide to creating a homemade sourdough starter. After about 7 days you'll be ready to make the best homemade sourdough bread, or use the starter to create other amazing sourdough recipes! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/MqMSZO4WROuZJmcYYGx9_Finished-Starter-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/pca6SOXwQc20Q1we9lVC_Finished-Starter-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/soiImOn0SHWhDRBTmPz8_Starter-Step-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/JdrRf2GkRI2kcFr1gg9d_Starter-Step-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/WxPJpoPSRaXraNLHDUlu_Starter-Step-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/66/vy6yuOQRpiDEOHhhWaIg_Ingredients-and-Equipment.jpg"] [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["100", "125", "50", "50", "115"] [RecipeIngredientParts] ["whole wheat flour", "water", "whole wheat flour", "all-purpose flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.0 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 145.7 [FiberContent] 17.3 [SugarContent] 0.8 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] 1 starter [RecipeInstructions] Day 1: You’ll need two large, wide-mouth Weck jars or Mason jars (1 quart size] for this process. First step is to weigh each jar (without the lid] and write that number on the bottom or somewhere else handy. This will be useful when we go to do the feedings each day. In the morning, combine 100 grams whole wheat flour or whole grain rye flour with 125 grams warm water (80°F] in one of the jars, and mix with a small rubber spatula until well combined. Cover (if using a Weck jar, do not use rubber gaskets or clips; if using a Mason jar, cover with a new lid, but do not tighten] and keep in a warm spot. I like to place mine in the oven, turned off, with the light turned on to create a slightly warm environment. Let the mixture rest for 24 hours. Day 2: In the morning, place the second jar (empty] on the scale and tare to 0 grams. Add 75 grams of the starter mixture from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F] water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the first jar and set aside for the next day. Day 3: In the morning, place a new, clean jar on the scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F] water. Mix well with a small rubber spatula, cover and keep in the same warm spot for another 24 hours. Clean out the other jar and set aside for the next day. Day 4: At this point you might start to see some activity. Don’t be discouraged if you don’t. Be patient and continue on schedule as directed. This is the first day you’ll be doing two feedings—one in the morning and one in the evening (before bed]. In the morning, place a clean jar on your scale and tare to 0. Add 75 grams of the starter from the day before and discard the rest. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F] water. Mix well with a small rubber spatula, cover and let rest for 12 hours. After 12 hours (before bed], you can proceed with the second feeding of the day. At this point you can begin using only one jar. Discard all but 75 grams of starter. (This is where the jar weight you wrote down comes in handy. You’ll do the math, 75 grams + jar weight = target weight]. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F] water. Mix well with a small rubber spatula, cover and let rest overnight. Day 5 and 6: In the morning, discard all but 75 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 115 grams warm (80°F] water. Mix well with a small rubber spatula, cover and let rest for 12 hours. Before bed, repeat with the same measurements and let rest overnight. Day 7 and onward: On the morning of the 7th day, discard all but 50 grams of starter. Then add 50 grams whole wheat or rye flour, 50 grams all-purpose flour and 100 grams warm (80°F] water. Mix well with a small rubber spatula, cover and let rest for 12 hours. In the evening, repeat the same process as the morning with the same measurements. At this point, your starter should be rising and falling each day predictably. If you’re at day 7 and you aren’t seeing constant activity, continue feeding until you see the rising and falling each day. Progress may vary depending on the temperature of your kitchen and water. At this point, you can start using your discard or your starter. Continue to feed it every day, twice a day, as long as you’re planning to make bread. You can also place your starter in the fridge and feed it once a week, if you don’t plan on making bread as often. Equipment to make things easy for yourself: Two wide-mouth Weck jars or Mason jars (1-quart size] with lids. Small rubber spatula. Digital scale. Instant read thermometer.
[Name] Sourdough Bread [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT50M [PrepTime] PT24H [TotalTime] PT24H50M [DatePublished] 2020-10-13T19:46:00Z [Description] Homemade sourdough bread using a mature sourdough starter. It might seem like a lot of work, but it's well worth it. There is nothing better than freshly baked sourdough bread. Once you make it the first time, you'll want to keep doing it again and again, and you can! As long as you maintain a healthy sourdough starter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/fdsuVAfeRPWbhBJymUCH_Finished-Loaf-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/LXGny4TTjqPn0OWECZ6f_Finished-Loaf-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/R5cWclLTQ5OWnYxZjmeH_Finished-Loaf-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/kfxFJOzaR9qMgDXsCLKP_Finished-Loaf-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/TudZPQyUR6yeyOer5mdT_Finished-Loaf-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/mNv9b82SR9hTFfeXFmTg_Sandwich-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/i7YNNXMpSSmWs5sNSbNi_Sandwich-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/qJYcCiHNRHqTcLBgw9p9_Finished-Loaf-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/LFdjLOWsQc2o3t7dL5dQ_Second-Loaf-Scoring-Design-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/fEPpAGiLQEi8741s5lDw_Second-Loaf-Scoring-Design-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/moeTtKRPmyJwWFDxz0Fw_Second-Loaf-Scoring-Design-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/76MZB0p4QIClDStl33Zz_Scoring-Design-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/WgoTmHsrSHSBh4bvie33_Scoring-Design-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/mzn4CpoUSwibuANCgFHh_Scoring-Design-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/Cy4XNSSGRbq90mlE9pu6_Scoring-Design-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/lgwxRMsJSyKkrBdLE8z4_Autolyse-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/ymE7N7BOQL2PwXVdwwnt_Baking.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/4nEDugzUQ6uF8tM48yBK_Dough-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/ZQ8jR9OTYOcvW6ec6jHq_Dough-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/ArsWPFxTiKLUujrRvToQ_Dough-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/lgT1cSMS7iSIfnVuPLbz_Levain-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/67/6ur4bSQR8y7XuUVXM84B_Levain-2.jpg"] [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads"] [RecipeIngredientQuantities] ["25", "25", "25", "50", "450", "50", "375", "10", "4"] [RecipeIngredientParts] ["Sourdough Starter", "whole wheat flour", "bread flour", "water", "white bread flour", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1851.0 [FatContent] 5.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3898.7 [CarbohydrateContent] 388.4 [FiberContent] 15.8 [SugarContent] 1.4 [ProteinContent] 53.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] 9:00AM (Day Before Baking]: Make the levain by combining 25 grams mature starter, 25 grams whole wheat flour, 25 grams bread flour and 50 grams warm water (80°F], in a Mason jar, until well combined. Cover loosely with plastic wrap and store in a warm spot until it doubles in size, about 5 hours. I like to put it in the oven (no heat] with the light turned on. 12:00PM (Day Before Baking]: About halfway through the levain's rising time, make the autolyse. In a large bowl, combine the bread flour, spelt flour and 350 grams of the water. Use your hands to squeeze the flour into the water until all of the flour has been hydrated. Use a plastic dough scraper to scrape any bits of the dough from your hands. At this point, we’re not looking for a smooth dough at all. We just want the flour hydrated with water. Cover loosely with plastic wrap and let rest alongside the levain. 2:00PM (Day Before Baking]: This step of the process is called bulk fermentation. At this point your levain should have doubled in size. Measure out 100 grams of levain and add it to the autolyse. Use your hands to incorporate the two mixtures together by poking your fingers through the dough. Then you can start folding the dough unto itself until it becomes uniform. Let rest for 15 minutes. Then sprinkle in the salt and pour the remaining 25 grams water on top. Fold the dough onto itself until it comes together once again. You might find that the water and dough separate a bit but continue folding until the dough becomes uniform and soft. Cover loosely with plastic wrap and allow to rest in a warm spot until doubled in size, about 4 to 5 hours. This depends on the temperature of your kitchen and the temperature of your water. The best part about this recipe is that you don’t have to knead the dough too much. You just have to fold the dough onto itself a few times during this rest. Every 30 minutes uncover the dough and fold it onto itself by wetting your hands and going into one side of the dough and pulling and stretching it up and over onto itself. Do this a few times, rotating the dough each time. Cover, return to rest and repeat a few 4 to 5 more times during the bulk fermentation period. 7:00PM (Day Before Baking]: Carefully transfer the dough onto a lightly floured work surface. Fold the dough onto itself from top to bottom and then side to side. Cover loosely and rest for 20 minutes. Flip the dough over and then shape into a round smooth ball as best as you can. Dust a proofing basket or large round bowl (lined with a clean kitchen towel] with rice flour. Rice flour doesn’t absorb into the dough, which will prevent it from sticking to the bowl. Transfer the dough into the prepared basket or bowl, round smooth side down. Cover loosely with plastic wrap and chill in the fridge overnight. 8:30AM (Morning Of]: Place a 5 qt or larger dutch oven (with the lid] in the oven and preheat to 450°F for 1 hour. 9:30AM (Morning Of]: Remove the dough from the fridge. Cover with a small piece of parchment paper and place a pizza peel or cutting board on top. Flip over and then remove the bowl from the top. Dust the top of the bread with a thin layer of bread flour. Use a sharp bread lame or sharp paring knife to cut a design on top. Using heavy-duty oven mitts, carefully remove the pot from the oven and uncover. Use the parchment paper to carefully transfer the bread (along with the paper] to the hot pot. Cover and bake for 20 minutes. Uncover and bake for another 30 minutes until deep golden brown and the internal temperature of the bread is 208°F. Remove the pot from the oven and carefully lift the bread out of the pot, using the parchment paper to grab it. Place on a wire rack and allow to rest for 1 hour before cutting and enjoying. Useful Tools: Plastic dough scraper. Bread proving basket. 5 qt Dutch oven. Bread lame.
[Name] No Yeast Bread Machine Biscuits [AuthorId] 2002833733 [AuthorName] retailtherapy53 [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2020-10-17T01:26:00Z [Description] I have always been told that any good southerner can make a good biscuit. I, personally have always been good at making hockey pucks disguised biscuits, but with the help of my trusty bread machine I can make biscuits that aren’t just good they're FABBULOUS. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Bread Machine", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "6", "1", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["flour", "milk", "butter", "sugar", "honey", "salt", "baking powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.9 [FatContent] 13.1 [SaturatedFatContent] 8.1 [CholesterolContent] 34.8 [SodiumContent] 326.2 [CarbohydrateContent] 41.4 [FiberContent] 1.3 [SugarContent] 3.9 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat your oven to 450 degrees . Prepare a baking dish with cooking spray and/or parchment paper. Grate frozen butter with a box grater or use a potato peeler. * If you do do not have all your ingredients measured and ready, Place the butter back in the freezer so that it doesn't melt. It's important that the butter stay frozen to have soft fluffy biscuits. Place flour, baking powder, sugar, honey in the bread machine basket. Give the ingredients a good stir . Add in the frozen butter. Set the bread machine to the dough setting . Press start and let it go for five minutes. Pour in the milk, and let it work for 30-45 seconds. Do not over mix. Take out the dough, and put it on a floured surface. Pat the dough out to a 1 inch thick rectangle. Using a 1 inch round cutter or a cup cut out 8 biscuits. Do not twist the cutter. melt remaining butter in a bowl. Place each biscuit in the bowl (separately] to coat the top with butter. Place on cookie sheet/baking dish. Make sure the biscuits are touching and bake for 15-20 minutes or until golden brown.
[Name] Pumpkin Butternut Turkey Chili [AuthorId] 1035392 [AuthorName] JasoFett [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2020-10-17T01:27:00Z [Description] Make and share this Pumpkin Butternut Turkey Chili recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["29", "12", "1", "16", "16", "2", "2", "3/4", "1", "1", "10", "1", "1"] [RecipeIngredientParts] ["pumpkin", "beer", "kidney beans", "ground turkey", "celery", "water", "red bell pepper", "grape tomatoes", "rotel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.3 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 15.7 [SodiumContent] 136.3 [CarbohydrateContent] 12.0 [FiberContent] 2.3 [SugarContent] 2.8 [ProteinContent] 6.8 [RecipeServings] 20.0 [RecipeYield] 20 cups [RecipeInstructions] Cook turkey burger. Chop veggies. Throw in crockpot. Cook for 6 hours.
[Name] Steamed Chicken Breast [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-10-17T01:27:00Z [Description] Chicken breast are too often dry and rubbery. The risk of overcooking is always high. However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/UsMGm4S2R1yWPYCug8cu_Steamed%20Chicken%20Breast%201.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["550", "4", "2", "1", "60", "150", "1/2", "100", "1/2", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "mushrooms", "scallops", "garlic", "red chili peppers", "rock salt", "water", "rock salt", "white pepper powder", "soy sauce", "rice wine", "tapioca starch", "garlic oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.7 [FatContent] 3.7 [SaturatedFatContent] 0.8 [CholesterolContent] 88.0 [SodiumContent] 415.5 [CarbohydrateContent] 6.7 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] 800 grams [RecipeInstructions] Soak dry scallop in 100 ml of water. Wrap and fridge overnight. Soak dry mushroom in fridge for one night. Crush garlic clove with a chopping knife to remove skin. Fry garlic in 100ml of oil until golden brown. Sieved out when done. Cut mushrooms into thin slices. Squeeze out water. Allow mushrooms to absorb the sauce of scallop. Mix wood ears with mushrooms. Add in 1/2 tsp of salt. Give a good press and mix well. Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil. Julienne cut red chilli pepper. Spread chilli pepper on top evenly. In a large wok with steaming rack, add water and bring it to boil. Steam mushrooms and wood ears in a plate. Cover and steam for 10 minutes. Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary. Cover again and steam for another 10 minutes. Serve with fried garlic as desire.
[Name] The Ultimate Pork Chops [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-10-17T01:27:00Z [Description] Make and share this The Ultimate Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "4", "3", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["kosher salt", "sugar", "water", "paprika", "garlic powder", "cumin", "onion powder", "ground mustard", "black pepper", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.5 [FatContent] 19.1 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 7206.5 [CarbohydrateContent] 17.4 [FiberContent] 2.4 [SugarContent] 13.2 [ProteinContent] 42.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pan, combine salt, sugar, and water. Cook over medium heat until sugar and salt are dissolved. Remove from heat. Add ice to cool brine to room temperature.", "Place pork chops in a gallon-sized resealable plastic bag; add cooled brine. Seal bag. Refrigerate 8 to 12 hours.", "Remove pork chops from brine. Rinse and pat dry.", "Combine ingredients for the rub. Sprinkle on both sides of pork chops.", "Prepare grill and cook pork chops until they reach an internal temperature of 145ºF." ]
[Name] CRISPY TURKEY CROQUETTES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-10-17T01:28:00Z [Description] Creamy on the inside and crispy on the outside, these are full of flavor. A delicious way to use up your turkey leftovers... VIDEO https://www.youtube.com/watch?v=lukuhmo5x3U [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7GFv0cx6RB24D9VJWxdA_Turkey-Croquettes-1_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1/2", "5", "1", "1/4", "1/4", "1/4", "1/4", "1", "1/2", "3 1/2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "celery", "button mushroom", "unbleached all-purpose flour", "half-and-half", "poultry seasoning", "hot paprika", "sea salt", "black pepper", "parsley", "canola oil", "panko breadcrumbs", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1033.4 [FatContent] 105.6 [SaturatedFatContent] 12.6 [CholesterolContent] 59.7 [SodiumContent] 248.1 [CarbohydrateContent] 15.1 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 8 croquettes [RecipeInstructions] In a saucepan over medium-heat, add butter and when sizzling, add onion and celery; sauté for 1 minute. Add mushrooms and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly. Pour in milk, add poultry seasoning, hot paprika, salt, and freshly ground black pepper; stir well and cook until the sauce thickens about 1 minute. Turn off the heat and add turkey and parsley; stir well. Transfer to a bowl and let cool off for 5 minutes before covering and chilling for 5 hours. In a pot over medium heat, add oil and bring to 365ºF. Meanwhile, divide turkey mixture into 8 balls; set aside. In a shallow plate, add breadcrumbs and season with black pepper; stir to mix. In another shallow plate, combine egg with milk; beat well. Roll each croquette into breadcrumbs then egg mixture and again in breadcrumbs. Working in batches, carefully place them in hot oil and fry for 3 minutes or until golden brown. Transfer them to a plate lined with paper towels to absorb any excess oil. Serve with gravy or cranberry sauce along with mashed potatoes and veggies. Makes 8 croquettes.
[Name] Kentucky Bar Fight Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-10-17T01:28:00Z [Description] Make and share this Kentucky Bar Fight Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "6", "1", "3/4", "1/2", "1 3/4", "5"] [RecipeIngredientParts] ["blueberries", "blackberries", "apple cider vinegar", "Bourbon", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1555.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 42.5 [CarbohydrateContent] 370.6 [FiberContent] 7.7 [SugarContent] 346.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3 Pints [RecipeInstructions] You will need 3 Pint Sized Canning Jars With Lids And Rings, Sterilized According To Standard Canning Practices. Plus 1 large canning pot ready with boilIng water. (Please follow standard canning practices]. Wash and sort through the berries. Making sure to discard any bad berries and remove any stems that may still be attached. Combined berries should measure 3 cups total. To a large saucepan, add the berries with the diced jalapenos (double amount of jalapenos if you prefer a spicier jam] along with the apple cider vinegar and bourbon. Heat mixture on high. Once it starts to heat, gradually stir in the pectin. Once mixture comes to a rolling boil, add all of the sugar at once. Stir continuously until it reaches a rolling boil once again, then cook for 1 full minute. Immediately remove mixture from the heat and pour into cleaned and prepared canning jars. Wipe off the rims of the jars, add the lids and rings and process for 15 minutes in the readied pot of boiling water (again, following standard canning practices].
[Name] NUTRITIOUS & DELICIOUS HOMEMADE GRANOLA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-10-17T01:29:00Z [Description] Nutritious & delicious, this is great to start your day! Enjoy it as a cereal, sprinkle it over yogurt or ice cream. VIDEO https://www.youtube.com/watch?v=VQ9wY_HEqMI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/7ezK9k4AQJuiUFH0KCNT_Granola-3_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2", "3/4", "3/4", "1/4", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["rolled oats", "sunflower seeds", "sweetened flaked coconut", "walnuts", "fleur de sel", "maple syrup", "brown sugar", "coconut oil", "vanilla extract", "raisins", "cranberries", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.6 [FatContent] 23.4 [SaturatedFatContent] 9.5 [CholesterolContent] 0.0 [SodiumContent] 173.7 [CarbohydrateContent] 72.0 [FiberContent] 5.6 [SugarContent] 44.6 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Preheat oven to 300ºF and line two large baking sheets with foil. In a large bowl, combine oats, sunflower seeds, pumpkin seeds, coconut flakes, walnuts, almonds and salt; set aside. In a large pot over medium heat, add oil, brown sugar and syrup. Stir well and cook for 3 to 4 minutes until hot but not boiling. Pour over dry ingredients and stir, using a spatula, until well coated. Divide mixture onto prepared baking sheets and spread evenly. Transfer to the preheated oven and bake for 25 to 30 minutes, stirring often (mix from the outside in]. Remove from heat, cool off a little and transfer to a large bowl. Add dried fruit and mix well. Cool completely before transferring into an airtight container. Makes 8 ½ cups.
[Name] Bread Machine Biscuits (No Yeast) [AuthorId] 2002833733 [AuthorName] retailtherapy53 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-17T01:30:00Z [Description] I have always been told that any good southerner can make a good biscuit. I, personally have always been good at making hockey pucks disguised biscuits, but with the help of my trusty bread machine I can make biscuits that aren’t just good they're FABBULOUS. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "High In...", "Bread Machine", "< 30 Mins", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["milk", "butter", "butter", "sugar", "honey", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.3 [FatContent] 12.6 [SaturatedFatContent] 8.0 [CholesterolContent] 34.8 [SodiumContent] 325.3 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 3.7 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Pre-heat your oven to 450 degrees . Prepare a baking dish with cooking spray and/or parchment paper. Grate frozen butter with a box grater or use a potato peeler. * If you do do not have all your ingredients measured and ready, Place in the freezer so that it doesn't melt. It's important that the butter stay frozen to have soft fluffy biscuits. Place flour, baking powder, sugar, honey in the bread machine basket. Give the ingredients a good stir . Add in the butter. Set the bread machine to the dough setting . Press start and let it go for five minutes. Pour in the milk, and let it work for 30-45 seconds. Do not over mix. Transfer the dough to a floured surface. Pat the dough out to a 1 inch thick rectangle. Using a 1 inch round cutter or a cup, cut out 8 biscuits. Do not twist the cutter. melt remaining butter in a bowl. Place each biscuit in the bowl (separately] to coat the top with butter. Place on cookie sheet/baking dish. Make sure the biscuits are touching, and bake for 15-20 minutes or until golden brown.
[Name] Hearty Cheeseburger Broccoli Chowder [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-10-17T01:31:00Z [Description] Hearty chowder with good taste. Nutrition Facts 1 cup: 243 calories, 11g fat (5g saturated fat), 42mg cholesterol, 602mg sodium, 22g carbohydrate (7g sugars, 3g fiber), 14g protein. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "3/4", "1", "1", "1 -2"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "Worcestershire sauce", "broccoli", "potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.4 [FatContent] 13.1 [SaturatedFatContent] 6.5 [CholesterolContent] 48.5 [SodiumContent] 488.8 [CarbohydrateContent] 17.5 [FiberContent] 2.3 [SugarContent] 3.8 [ProteinContent] 13.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. In a large saucepan, cook beef with onion and green pepper until the beef is no longer pink; drain. 2. Stir in soup, milk and Worcestershire sauce. 3. Add broccoli and potatoes. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender, about 30 minutes.
[Name] One Pan Rack of Lamb and Mushrooms [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-10-17T01:32:00Z [Description] Make and share this One Pan Rack of Lamb and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "8", "2", "1", NA] [RecipeIngredientParts] ["rack of lamb", "white mushrooms", "mushrooms", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.0 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 4.2 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 1 rack [RecipeInstructions] Pre heat oven to 450 degrees. Rub all sides of lamb with garlic, salt and peppler. Wash, dry and cut mushroom into quarter or half, or leave whole if 1-1.5\" in diameter. Salt and pepper, drizzle with oil and toss to coat. Put portobella mushroom in bottom of baking dish. Put rack of lamb on top, curving down. Bake for 15 minutes. Add white mushroom to the top of the bones and sides of pan, not on top of the meat on the rack. Bake for another 10 minutes. Bake check meat temperature to desired doneness. I prefer 125 degree for rare. Remove from oven. Let meat rest for about 5 to 10 minutes while eating mushroom as appetizers with some fresh bread. Serve meat and the rest of mushroom and enjoy.
[Name] Make Iced Coffee in Five Minutes [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-10-17T01:32:00Z [Description] This hazelnut flavored, creamy and refreshing instant iced coffee is quick and easy to make. The amazing combination of hazelnut flavor and milk will give your morning a wonderful twirl. Recipe for a perfect grab and go beverage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/VuuIn583RYWOLIiGhxIY_Thumbnail%20(1).jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["milk", "instant coffee powder", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.9 [FatContent] 15.1 [SaturatedFatContent] 9.1 [CholesterolContent] 51.4 [SodiumContent] 246.1 [CarbohydrateContent] 29.1 [FiberContent] 0.5 [SugarContent] 6.5 [ProteinContent] 13.0 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] 1. Take a blender jar. Add 1.5 cup of milk, 1 tsp of instant coffee powder, 1 tsp of sugar, 1 tbsp of chocolate syrup, and 3 ice cubes. Blend until smooth and frothy. 2. Now take a bottle mug. Pour the mixture into the mug. Your incredible hazelnut iced coffee is ready to serve.
[Name] SPICY PUMPKIN PORK CHOPS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-10-17T01:32:00Z [Description] The combination of ingredients blend so well together, giving this recipe a fabulous flavor. VIDEO https://www.youtube.com/watch?v=KBTyU_c4wUo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/pQRbhoOrQvGPQoy2O2h3_Spicy-Pumpkin-Pork-Chops_Fotor-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1", "1", "1/2", "2", "1", "1 1/2", "1/2", "1/2", "1", "2", "1/4"] [RecipeIngredientParts] ["sea salt", "black pepper", "canola oil", "red onion", "garlic cloves", "low sodium chicken broth", "pumpkin puree", "sriracha sauce", "pumpkin pie spice", "brown sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.0 [FatContent] 30.4 [SaturatedFatContent] 11.6 [CholesterolContent] 165.3 [SodiumContent] 427.9 [CarbohydrateContent] 13.7 [FiberContent] 0.7 [SugarContent] 8.3 [ProteinContent] 43.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season the pork chops generously on one side with salt and freshly ground black pepper; set aside. In a large skillet over medium heat, add garlic infused oil and when hot, place chops with seasoned side down; season the top side with salt and pepper. Cook until brown and then place them on a baking sheet. Transfer the pork chops to a 200ºF preheated oven to keep them warm while making the sauce. Return the skillet on medium heat and add clarified butter. When hot, add onions and sauté for 1 minute. Add garlic and sauté for 30 seconds. Pour in chicken broth and then pumpkin purée; stir to combine. Reduce heat to medium-low and add sriracha, Herbes de Provence, pumpkin pie spice, ground sea salt and freshly ground black pepper; stir and cook for 2 minutes. Add brown sugar and heavy cream; stir and bring the mixture back to a simmer, about 2 minutes. Spoon sauce over pork chops and put any extra sauce in a small bowl or ramekin. Makes 4 servings.
[Name] Shakarpara Recipe [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-10-17T01:32:00Z [Description] Shakarpara is a famous Indian snack that is easily prepared at home. It’s ideal for binge eating and you can even customise the taste adding ingredients as per your preference. A crispy snack makes which is a better alternative to unhealthy snacking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002052489/9zjmualiQ4WEoVfvtyBo_Shakarpara%20Recipe.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "125", "1/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "powdered saffron", "ghee", "green cardamom powder", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.0 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.9 [SodiumContent] 1.4 [CarbohydrateContent] 49.2 [FiberContent] 0.6 [SugarContent] 33.3 [ProteinContent] 2.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Add ghee, maida and little water in a bowl and knead into a thick dough. Take small parts, make large pooris out of it and cut them into desired shapes (squares or triangles]. Heat a pan over medium flame and add the remaining oil for frying. Once the oil is hot enough, gently put the pieces you have cut. Keep the flame low and deep fry till they turn golden in colour. Drain the excess oil and transfer them to a plate. Meanwhile, in a different pan, add water, sugar and heat it over medium flame. Add little saffron powder, cook this mixture till it’s thick and sticky in texture. Remove it from the flame and keep aside. Add the fried pieces in this sugar mixture, soak them nicely. Transfer the Shakarparas to a plate and sprinkle cardamom powder on them. Once they cool down to room temperature you can relish this delicious sweet with beverages.
[Name] delicious & easy enchilada sauce [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-10-17T01:33:00Z [Description] This delicious easy Mexican sauce is a very versatile recipe to have in your repertoire. VIDEO https://www.youtube.com/watch?v=lDtgAE1184o [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qKrE1nzQ9ykQGNABPjmd_Enchilada-Sauce-2_Fotor_001-1024x768.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "3", "1/4", "1", "3/4", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["whole tomatoes", "avocado oil", "red onion", "garlic cloves", "unbleached all-purpose flour", "green chilies", "low sodium chicken broth", "brown sugar", "chipotle pepper", "dried Mexican oregano", "ground cumin", "chili powder", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.4 [FatContent] 19.6 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 433.6 [CarbohydrateContent] 30.3 [FiberContent] 4.9 [SugarContent] 14.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["In a medium bowl, add tomatoes and crushed them by hand; set aside. In a pot over medium-heat, add oil and when hot, add onion and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.", "Add crushed tomatoes, green chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt. Stir ingredients until well combined and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally. It makes 3 cups." ]
[Name] BBQ Jackfruit Recipe - Vegan Jackfruit Recipe [AuthorId] 2002750536 [AuthorName] kitchenkathysvegan [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-10-19T14:54:00Z [Description] Unreal Vegan BBQ Jackfruit Recipe! Theres a lot of recipes out there but this one takes the cake. Vegan / Vegetarian BBQ Jackfruit Recipe! [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "1 1/4", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["pure maple syrup", "apple cider vinegar", "vegan worcestershire sauce", "molasses", "Dijon mustard", "paprika", "cayenne pepper", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 36.8 [FiberContent] 0.5 [SugarContent] 31.0 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice onions into thin slivers. Saute sliced onions and garlic ina non-stick skillet. Use vegetable broth to avoid sticking. Drain and rinse canned jackfruit. Put all the jackfruit into a food processor with a large blade and pulse until shredded. When onions and garlic are browned, add shredded jackfruit the skillet. Cook, on medium, stirring until jackfruit is completely dried out. Add vegetable broth while cooking to avoid sticking. All fluid should be dissipated before adding BBQ sauce. Then add as much BBQ sauce as you like until jackfruit is coated. You may serve now on buns, in a wrap, or even as a salad topping, or you can store and reheat when ready to use. HEALTHY HOMEMADE BBQ SAUCE. Sauté the onions and garlic in a medium-sized saucepan until translucent. Combine all other ingredients. Bring to a boil. Reduce to simmer. Cook 20 minutes on simmer until sauce thickens.
[Name] Skillet Chicken With Olives [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-10-19T15:12:00Z [Description] While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "dried rosemary", "pepper", "salt", "olive oil", "white wine", "chicken broth", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.6 [FatContent] 6.1 [SaturatedFatContent] 1.2 [CholesterolContent] 57.3 [SodiumContent] 205.7 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
[Name] Bruschetta Steak [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-10-19T15:12:00Z [Description] Nutrition Facts 1 steak with 1/2 cup tomato mixture: 280 calories, 19g fat (6g saturated fat), 73mg cholesterol, 519mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3", "2", "1", "1", "3/4", "1", "1/4", "1"] [RecipeIngredientParts] ["tomatoes", "fresh basil", "fresh parsley", "olive oil", "fresh oregano", "dried oregano", "garlic clove", "salt", "beef", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 442.7 [CarbohydrateContent] 4.5 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first six ingredients; stir in 1/4 teaspoon salt. Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°], 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.
[Name] Tomato-Garlic Lentil Bowls [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-10-19T15:14:00Z [Description] An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. Nutrition Facts 3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "1", "1/2", "1/2", "1/4", "3", "1/4", "3", "3/4"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "dried brown lentils", "salt", "ground ginger", "paprika", "pepper", "water", "lemon juice", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.6 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 460.5 [CarbohydrateContent] 45.0 [FiberContent] 20.7 [SugarContent] 4.1 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro. Optional: Chopped tomatoes and minced fresh cilantro.
[Name] Skillet Beef and Potatoes [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-19T15:14:00Z [Description] Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/2", "1", "1/2", "3", "2", "1 1/2"] [RecipeIngredientParts] ["water", "salt", "onion", "olive oil", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.0 [FatContent] 10.4 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 323.0 [CarbohydrateContent] 29.0 [FiberContent] 3.3 [SugarContent] 3.0 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain.", "Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture.", "In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary." ]
[Name] Mediterranean Tilapia [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-10-19T15:19:00Z [Description] Nutrition Facts 1 fillet: 197 calories, 4g fat (2g saturated fat), 88mg cholesterol, 446mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic exchanges: 5 lean meat, 1/2 fat. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["Italian-style diced tomatoes", "water-packed artichoke hearts", "sliced ripe olives", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 6.1 [SaturatedFatContent] 2.8 [CholesterolContent] 73.6 [SodiumContent] 299.2 [CarbohydrateContent] 4.5 [FiberContent] 2.0 [SugarContent] 1.6 [ProteinContent] 27.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, artichoke hearts, olives and cheese. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes. Italian Tilapia: Follow method as directed but top fillets with 1 cup diced tomatoes with roasted garlic, 1/2 cup each julienned roasted sweet red pepper, sliced fresh mushrooms and diced fresh mozzarella cheese, and 1/2 teaspoons dried basil. 1 fillet: 189 calories, 4 g fat (2 g saturated fat], 90 mg cholesterol, 351 mg sodium, 4 g carbohydrate, trace fiber, 34 g protein. Diabetic exchanges: 5 lean meat, 1/2 fat. Southwest Tilapia: Follow method as directed but top fillets with 1 cup diced tomatoes with mild green chiles, 1/2 each cup cubed avocado, frozen corn (thawed] and cubed cheddar cheese, and 1/2 teaspoons dried cilantro. 1 fillet: 224 calories, 7 g fat (3 g saturated fat], 93 mg cholesterol, 281 mg sodium, 7 g carbohydrate, 2 g fiber, 35 g protein. Diabetic exchanges: 5 lean meat, 1 fat.
[Name] Gluten-Free Sugar-Free Chocolate Chip Cookies [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-10-19T15:19:00Z [Description] Make and share this Gluten-Free Sugar-Free Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", "2 1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["light olive oil", "brown sugar", "vanilla", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.9 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 26.7 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 48 Cookies [RecipeInstructions] Combine sugar, eggs, oil, vanilla. Add almond flour, baking soda, salt. Add 1 full bag of Hershey's sugar-free chocolate chips and stir. Dough should be sticky and sticking to the sides of the bowl. Scoop out small cookie scoop sized balls on ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Move racks up from the bottom element so the don't get too dark. Remove from pan to cooling rack immediately out of oven. Let cool slightly, but when they're still a little warm, put in an airtight container. They stay soft for about 5 days, if they last that long without everyone eating them! Alternate: Substitute oil for pumpkin puree and add 1 teaspoon pumpkin pie spice.
[Name] Pumpkin Cheese Bread II [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2020-10-19T15:20:00Z [Description] Wow. I'm not a fan of pumpkin bread, but this is terrific. I doubled the recipe and put it in an 8x14 inch pan, but I'll post the recipe as listed. Such flavor. Recipe courtesy of www.allrecipes.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pumpkin", "Vegetable", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "1", "1 2/3", "1", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["cream cheese", "white sugar", "all-purpose flour", "egg", "orange zest", "all-purpose flour", "baking soda", "salt", "ground cinnamon", "ground cloves", "pumpkin pie spice", "pumpkin puree", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.0 [FatContent] 13.6 [SaturatedFatContent] 4.2 [CholesterolContent] 53.9 [SodiumContent] 225.1 [CarbohydrateContent] 39.1 [FiberContent] 0.6 [SugarContent] 27.3 [ProteinContent] 3.7 [RecipeServings] 15.0 [RecipeYield] 2 8 x 4 inch loaves [RecipeInstructions] Preheat oven to 325. Lightly grease two 8x4 inch loaf pans. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange zest. Beat until smooth. Set aside. Sift together 1 2/3 c flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice. Set aside. Place pumpkin, vegetable oil, 2 eggs, and 1 1/2 cup sugar in a large bowl and beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired (the recipe did not list how many pecans]. Pour half of the pumpkin layer into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter. Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
[Name] Delicious Coconut Rice [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-10-19T15:20:00Z [Description] This is my favorite way to make rice. I sometimes add a stick of butter to it although it's not necessary whatsoever. I like to fill my can of coconut milk with water to get the rest of the coconut milk out and use for the water. This went really well with CIlantro Lime Shrimp with Coconut Rice. Recipe courtesy of Cooking Classy. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "13 1/2", "1 1/2", NA] [RecipeIngredientParts] ["coconut milk", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.4 [FatContent] 10.5 [SaturatedFatContent] 9.1 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 39.1 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of stove with your hand or against the sink. Heat coconut milk and coconut water in a medium saucepan over medium-high heat. Bring to a boil, season with salt. Add rice and bring to a simmer. Reduce heat to low cover and simmer until water has been absorbed, about 17 to 20 minutes. You may find there's a few small pools of liquid at the top and that's fine. Remove from heat and let rest covered for 15 minutes. Uncover, fluff with a fork and serve warm. Serve with toasted unsweetened coconut, sliced almonds, black beans, fresh mango, fresh pineapple, bell pepper, cilantro, or lime.
[Name] Cilantro Lime Shrimp With Coconut Rice [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-10-19T15:20:00Z [Description] This is terrific. I added some black bleans and mango to mine. See the recipe for Coconut Rice. Recipe courtesy of Cooking Classy. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "2", "1/3", "3", "1/4", NA, NA, "2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["large shrimp", "olive oil", "green onion", "garlic cloves", "ground cumin", "salt", "pepper", "fresh lime juice", "cilantro", "lime zest", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 9.1 [SaturatedFatContent] 1.3 [CholesterolContent] 214.9 [SodiumContent] 968.9 [CarbohydrateContent] 81.0 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a 12 inch skillet over medium high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds. Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes. Remove from heat and toss with lime juice, cilantro, and lime zest. Serve with warm coconut rice. (I added mango and black beans to mine].
[Name] One-Pan Roasted Chicken With Carrots [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-10-19T15:22:00Z [Description] From purewow.com . Easy and fast dinner. Roasted carrots are so superior to boiled or steamed. This is a delicious way to get healthy veggies into your diet. I added a beet and I imagine you can add other veggies you might have handy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/93/CmbBwboTHyEGrtXm3t95_IMG_20201018_143118689.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["chicken thighs", "carrots", "onion", "garlic", "olive oil", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.4 [FatContent] 28.4 [SaturatedFatContent] 6.0 [CholesterolContent] 79.0 [SodiumContent] 193.3 [CarbohydrateContent] 24.9 [FiberContent] 5.8 [SugarContent] 9.8 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat the oven to 425°F. 2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved]. 3. Slice the top off a head of garlic; discard the top and place on the tray. 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper. 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper. 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes. 7. To serve, divide the vegetables and chicken thighs among four plates. Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.
[Name] Gluten-Free Cottage Cheese Pancakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT3M [TotalTime] PT15M [DatePublished] 2020-10-19T15:23:00Z [Description] I used Bob's Red Mill Gluten Free Oats in this recipe. It's surprising how much texture and flavor it gives it. These are really simple, 37.5 grams on protein in a serving, and delicious. I quadrupled the recipe because I wanted more pancakes. Recipe posted as written. Recipe courtesy of Hurry the Food Up. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3"] [RecipeIngredientParts] ["cottage cheese", "rolled oats", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.7 [FatContent] 5.4 [SaturatedFatContent] 1.7 [CholesterolContent] 144.0 [SodiumContent] 149.4 [CarbohydrateContent] 8.0 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in blender. You can change up the recipe by adding a tablespoon of coconut powder of peanut butter or rasins or a teaspoon of cinnamon or a teaspoon of vanilla or even some thin slices of apple or pear. Put some oil or butter in pan over low to medium heat. Flip with a spatula once bubbles start to appear. Cook until both sides are golden brown. Top with honey or maple syrup or strawberries or whatever your heart desires.
[Name] Mixed Lentil Curry (Slow Cooker) [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT6H [PrepTime] PT1H [TotalTime] PT7H [DatePublished] 2020-10-19T15:23:00Z [Description] This curry is a mix of five different types of lentils cooked together in a medley of aromatic spices. The recipe makes up for in ease – and not for lack of flavour, either. Furthermore, it comes with some Korean-style twist. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/o92fT6jQTzyUOdU019Yd_Mixed Lentil Curry 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/f35UHwKwR7en23sN5Bwy_Mixed Lentil Curry 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/xwuL2C47Q3yfsyOeiD7f_MLC Ingredients 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/MQkSbpK5QxaqKVsoDi5B_MLC Ingredients 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/YJ2xoei0Tx6C1pgiV1up_MLC Ingredients 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/Bs4QIfSqT5SmmLz9mgut_MLC Ingredients 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/3RJXuSTcT9uvqzhBY2dk_MLC Ingredients 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/tJRvBs4WTFujkmaky9Gk_MLC Step 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/PUQwckf3TRqAFLi6gZSl_MLC Step 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/WnTJxWoQAmSMkZvP6Hbt_MLC Step 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/KzT5YwE6SLqK3wht3BKw_MLC Step 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/njLI64wARyyHcvWIXVOr_MLC Step 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/ZNqEuIcyR1agHPYXFi9p_MLC Step 6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/uKVMXaIcSmCjXraw1AI8_MLC Step 7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/o7HovKktRKWfR9Bsszs5_MLC Step 8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/oA5NuZUCTXK4zyvybBr2_MLC Step 9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/10/95/1ONmOXpXSuCfCpHiNEs2_MLC Step 10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/AuRFVAT6TLaqsNDPDCGl_Mixed%20Lentil%20Curry%201.jpg"] [RecipeCategory] Stew [Keywords] ["Asian", "Inexpensive"] [RecipeIngredientQuantities] ["100", "150", "100", "100", "100", "500", "270", "150", "60", "70", "60", "600", "550", "2", "40", "40", "1", "1/2", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["red lentils", "yellow lentils", "black lentils", "white lentils", "green lentils", "potatoes", "tomatoes", "red onions", "red chili peppers", "green chili peppers", "lemongrass", "radishes", "skinless chicken breasts", "water", "garlic oil", "rock salt", "cinnamon", "bay leaf", "dry oregano", "ground nutmeg", "dried thyme", "turmeric powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.6 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 44.0 [SodiumContent] 129.0 [CarbohydrateContent] 61.7 [FiberContent] 22.3 [SugarContent] 5.7 [ProteinContent] 35.0 [RecipeServings] 8.0 [RecipeYield] 3 Liters [RecipeInstructions] ["Cook sliced radish, sliced chicken and mashed lemon grass in 2L of hot water for 2 hours.", "Strain out and add water to make 2L stock.", "Finely chop chilli pepper. Coarsely chop onion and tomato.", "Rustic cut potato.", "Rinse lentils a few times until water appears clear.", "Add all ingredients into a large slow cooker. Save rock salt for later.", "Add in stock.", "Give it a good stir.", "Cook with high heat for 3 hours.", "Turn to low heat and simmers for an hour. Salt to taste when done." ]
[Name] Chow Mein Bean Sprouts Casserole [AuthorId] 1803633622 [AuthorName] QwertyChef [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-10-23T21:29:00Z [Description] Make and share this Chow Mein Bean Sprouts Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "1/2", "3", "8", "5"] [RecipeIngredientParts] ["celery", "onion", "cooked rice", "ground beef", "pork", "soy sauce", "garlic", "white mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.8 [FatContent] 17.6 [SaturatedFatContent] 5.9 [CholesterolContent] 51.4 [SodiumContent] 2110.4 [CarbohydrateContent] 38.0 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 20.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Have rice precooked. Brown meat with onion, celery and mushrooms on medium high heat. Once browned, add soup, soy sauce and garlic and cook on low medium heat until celery is tender. Add water or more soy sauce if needed to thin. Mix rice into meat/celery and put in greased 9x13 in pan. Top with chow mein noodles. Bake for 20-25 minutes.
[Name] Potluck Cheesy Potatoes [AuthorId] 1803633622 [AuthorName] QwertyChef [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2020-10-23T21:29:00Z [Description] Make and share this Potluck Cheesy Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "10 3/4", "16", "16", "1", "1", "2"] [RecipeIngredientParts] ["frozen hash browns", "butter", "sour cream", "salt", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 858.4 [FatContent] 69.0 [SaturatedFatContent] 39.1 [CholesterolContent] 151.7 [SodiumContent] 1251.0 [CarbohydrateContent] 44.3 [FiberContent] 2.7 [SugarContent] 6.1 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat ven to 350 degrees. Lightly grease 13x9 baking pan. 2. Mix potatoes, soup, cheese, sour cream, onion and salt. Spread into greased pan. 3. Top potato mixture evenly with cornflakes. Then cut up butter and place evenly distributed on top. 4. Bake 45 minutes.
[Name] Creamy Sausage Tortellini Soup [AuthorId] 1803633622 [AuthorName] QwertyChef [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-10-23T21:30:00Z [Description] Make and share this Creamy Sausage Tortellini Soup 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/54/10/98/xcHgRKhdStq3cXfj5rjp_10157812722106909.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 -2", "1", "3", "2", "4", "1/4", "6", "10", "10", "2"] [RecipeIngredientParts] ["Italian sausage", "onion", "celery", "carrots", "minced garlic cloves", "flour", "frozen spinach", "milk", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.2 [FatContent] 30.4 [SaturatedFatContent] 11.7 [CholesterolContent] 81.6 [SodiumContent] 1659.7 [CarbohydrateContent] 49.1 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 32.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1. Brown sausage on medium-high heat. Drain and set aside.", "2. Saute diced vegetables: onions, carrots, celery for 4-5 minutes. Add minced garlic and saute for an additional 1-2 minutes.", "3. Stir in flour to coat and cook 1 additional minute.", "4. Slowly add in stock and then get to a simmer.", "5. Once simmering, reduce heat to medium-low and simmer for 5 minutes.", "6. Stir in sausage, tortellini, spinach and milk. Simmer 4-5 minutes or until tortellini is cooked.", "7. Season to taste and serve." ]
[Name] Candy Corn Hot Chocolate [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2020-10-23T21:31:00Z [Description] Make and share this Candy Corn Hot Chocolate 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/54/10/99/pcZAoLdlT9u82iK1jSZj_IMG_0882.JPG" [RecipeCategory] Beverages [Keywords] ["Halloween", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["2% low-fat milk", "white chocolate chips", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.4 [FatContent] 17.3 [SaturatedFatContent] 10.6 [CholesterolContent] 27.4 [SodiumContent] 148.1 [CarbohydrateContent] 34.6 [FiberContent] 0.1 [SugarContent] 35.2 [ProteinContent] 10.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4-5 quart slow cooker, add the milk, white chips, and candy corn. Cover and cook on HIGH for 2 hours, stirring every 30 minutes. Serve topped with whipped cream, marshmallows, or ghost peeps.
[Name] HOMEMADE TIa MARIA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-10-23T21:31:00Z [Description] Very easy to make, this delicious coffee liqueur is a great one to have around. VIDEO https://www.youtube.com/watch?v=tPEavTDljwc [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/U1zLcOF4RO6NIBcZlRid_Tia-Maria_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1/2", "2 1/2", "1 1/2", "2", "26"] [RecipeIngredientParts] ["instant coffee", "boiling water", "granulated sugar", "distilled water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 83.8 [FiberContent] 0.0 [SugarContent] 83.3 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] In a measuring cup, add instant coffee and boiling water; stir until granules are dissolved and set aside. In a saucepan over medium heat, add sugar and cold water; stir until sugar is dissolved. Remove from the heat and let it sit for 15 minutes or until it gets to room temperature. Add vanilla, coffee and alcohol to sugar mixture; stir very well and transfer to a liqueur decanter. Let it rest for 3 to 4 weeks before serving. Yields 6 cups.
[Name] Tomato & Macaroni Like Lambert's [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-10-23T21:31:00Z [Description] There's a wonderful place to eat in Southern Missouri called Lambert's. Wonderful "real" food and this is one of their favorite pass-arounds that we enjoy every visit we make. After many attempts I think I finally have come as close as I possibly can to replicating this dish. Sometimes the tomatoes need extra sugar to take that "twang" out of them. Adjust according to your tastes. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["macaroni", "salt", "ground cloves", "ground nutmeg", "butter", "tomato sauce", "stewed tomatoes", "bacon drippings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.9 [FatContent] 3.6 [SaturatedFatContent] 1.6 [CholesterolContent] 5.3 [SodiumContent] 715.1 [CarbohydrateContent] 21.3 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to boil, salt generously. Cook macaroni al dente. Drain macaroni reserving 1 cup of water. Add remaining ingredients and stir well. Season with salt, pepper and/or sugar to taste. Let simmer for approximately 20 minutes over medium low heat.
[Name] Cast Iron Skillet Cornbread With Maple Syrup [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-10-23T21:32:00Z [Description] Make and share this Cast Iron Skillet Cornbread With Maple Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "2", "1 1/2", "1 1/2", "4"] [RecipeIngredientParts] ["cornmeal", "baking soda", "coarse salt", "eggs", "maple syrup", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.3 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 61.8 [SodiumContent] 290.3 [CarbohydrateContent] 20.2 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 1 skillet [RecipeInstructions] ["Preheat an oven to 425° F. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.", "Combine the cornmeal, baking soda, and salt in a small bowl. In a separate, large bowl, whisk together the eggs, kefir, buttermilk, or yogurt, and maple syrup.", "Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's okay if it slightly browns]. Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20 to 25 minutes. Allow cornbread to slightly cool before cutting." ]
[Name] Tasty Creamed Spinach [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-10-23T21:32:00Z [Description] This tasty, quick and easy dish is the perfect side dish to pair with steaks! VIDEO https://www.youtube.com/watch?v=kbEnIc3nkSI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/4psIhCfEQMakValQqN9q_Creamed-Spinach-1_Fotor_Fotor_Fotor-1-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "3", "2", "2", "1", "1/2", "1/4", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["butter", "garlic cloves", "unbleached all-purpose flour", "light cream cheese", "half-and-half", "black pepper", "sea salt", "nutmeg", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.2 [FatContent] 22.1 [SaturatedFatContent] 13.5 [CholesterolContent] 63.4 [SodiumContent] 392.7 [CarbohydrateContent] 12.2 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium-high heat, add 2 tablespoons butter and when melted, throw in spinach leaves. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain. In a medium saucepan over medium heat, add remaining butter. When melted, add onions and sauté for 1 ½ minutes. Add red peppers and cook for 1 ½ minutes. Add garlic and sauté for 1 minute. Add flour and whish until ingredients are well coated. Add cream cheese; stir until blend inches Whisk in half-and-half a little at first and when sauce is very thick, pour the rest. Reduce heat to medium-low and season with freshly black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary. Add drained spinach, stir until well incorporated and when heated through, remove from heat and serve immediately. 4 servings.
[Name] How to Make Cream Corn! [AuthorId] 2002839059 [AuthorName] Monet R. B. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-10-23T21:33:00Z [Description] Make and share this How to Make Cream Corn! 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/2002839059/RIyS6dGzToqmgzB71kcz_599px-Corn_cheese.jpg" [RecipeCategory] Thanksgiving [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1/4", "3", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["fresh corn", "butter", "water", "sugar", "flour", "salt", "ground black pepper", "milk", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.4 [FatContent] 24.2 [SaturatedFatContent] 13.8 [CholesterolContent] 66.7 [SodiumContent] 520.7 [CarbohydrateContent] 31.0 [FiberContent] 3.8 [SugarContent] 6.3 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 4-6 Bowls [RecipeInstructions] Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide bowl or plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the \"milk\" and pulp. Melt the butter in a large skillet over medium-low heat. Add the corn and juices, the 3 tablespoons water, and sugar. Cook, stirring, until the corn is tender. Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes. Gradually add the milk and cream cheese, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil. Enjoy!
[Name] Easy Peasy Oven-Roasted Turkey [AuthorId] 2002839059 [AuthorName] Monet R. B. [CookTime] PT3H [PrepTime] PT50M [TotalTime] PT3H50M [DatePublished] 2020-10-23T21:33:00Z [Description] Make and share this Easy Peasy Oven-Roasted Turkey 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/2002839059/6C3lNS2oQKSnUK01ICp9_1382540828991.jpeg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "1", "1/2", "14", "1", "2", "1/2"] [RecipeIngredientParts] ["garlic powder", "onion powder", "cayenne pepper", "dried thyme", "kosher salt", "turkey", "olive oil", "fresh thyme", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1034.8 [FatContent] 52.5 [SaturatedFatContent] 14.6 [CholesterolContent] 432.2 [SodiumContent] 530.6 [CarbohydrateContent] 1.3 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 130.1 [RecipeServings] 10.0 [RecipeYield] 10 Plates [RecipeInstructions] ["Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.", "Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil, and let rest 30 minutes before carving." ]
[Name] Swedish Cinnamon Apple Pie [AuthorId] 1800910784 [AuthorName] shannon [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-10-23T21:34:00Z [Description] Probably the simplest and most delicious apple pie you'll ever make. There is a lot of cinnamon, so if you're sensitive to it, you can cut the quantity back a little. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1800910784/2w1G3mIITs6TzSRNU8cB_Swedish%20Apple%20Pie.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "3/4", "1", "1", "1", "1/8", "1/2"] [RecipeIngredientParts] ["mcintosh apples", "butter", "sugar", "flour", "egg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.5 [FatContent] 18.1 [SaturatedFatContent] 11.2 [CholesterolContent] 69.0 [SodiumContent] 198.2 [CarbohydrateContent] 43.5 [FiberContent] 1.6 [SugarContent] 29.9 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 1 9" pie [RecipeInstructions] Fill pie plate 2/3 full with apple slices. Sprinkle 1 tbsp sugar and 1 tbsp cinnamon over apples. Mix above ingredients in a bowl. Pour over apples and gently spread out to completely cover. Bake 45 minutes at 350° or until golden brown.
[Name] Leek, Bacon and Mushroom Carbonara (No Cream) [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-10-23T21:34:00Z [Description] Adapted from a Jamie Oliver recipe, adding bacon and mushrooms. Original recipe used spaghetti, but I prefer fettuccini. It doesn't really matter what you use, it's still delicious! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "300", "2", "4", "30", "1 1/2", "4", "500", "60", "2"] [RecipeIngredientParts] ["mushrooms", "leeks", "garlic cloves", "butter", "olive oil", "fresh thyme", "fettuccine pasta", "parmesan cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.9 [FatContent] 14.1 [SaturatedFatContent] 5.9 [CholesterolContent] 95.7 [SodiumContent] 621.7 [CarbohydrateContent] 7.0 [FiberContent] 0.9 [SugarContent] 2.0 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the bacon into 1cm squares, and cut the mushrooms into 1.5 to 2 cm chunks. Trim, wash and finely slice the leeks, Peel and mince the garlic (or use 4 tsps. of pre-minced garlic from a jar]. Pick the thyme leaves from the stalks, if using fresh. Trim, wash and finely slice the leeks,. In a large casserole dish or saucepan, fry the bacon over medium/low heat with a splash of oil for a few minutes. Then turn the heat up to medium/high and add the rest of the oil. Once the oil has heated, add the mushrooms and sauté for 5 minutes or so. Remove the bacon and mushrooms and set aside. Add the butter to the pan and when melted, add the leeks, garlic and thyme, stir, and sauté for a few minutes. Add 400ml of hot water, cover, bring to boil and then turn the heat to low. Simmer gently for 30 mins, stirring occasionally to prevent sticking. (Add more water if it gets dry and sticks.]. After 30 minutes of simmering the leeks, stir in the bacon and mushrooms, cover again and continue to simmer on low for another 10 mins while you cook the pasta, stirring occasionally to prevent sticking. (Add more water if it gets dry and sticks.]. While the leek, bacon and mushrooms continue to simmer, cook the pasta in a large pan according to the packet instructions, then drain, reserving a half a cup or so of the starchy cooking water. Season the leeks, bacon and mushrooms with sea salt and cracked black pepper and toss the drained pasta into the pan with the leeks etc. Stir thoroughly and set aside for 2 minutes, off the heat, to cool slightly, while you grate the cheese and lightly beat the eggs in a large mug (if the pan’s too hot, it’ll scramble the eggs; get it right and it’ll be smooth, silky and deliciously elegant]. Stir the cheese into the beaten egg mixture and add a splash of reserved cooking water to loosen the mixture. Pour the mixture over the pasta, tossing vigorously (the egg will cook in the residual heat]. Adjust the consistency with extra cooking water, if needed. Serve in bowls with extra parmesan (and cracked black pepper, if you like.
[Name] Microwave Chocolate Mug Cake Without Coco Powder [AuthorId] 2002839263 [AuthorName] henrydsikora [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2020-10-23T21:34:00Z [Description] Make and share this Microwave Chocolate Mug Cake Without Coco Powder 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/2002839263/b6htAfaR9e9vDOfCjcKa_download.jpeg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "chocolate chips", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.7 [FatContent] 14.5 [SaturatedFatContent] 7.2 [CholesterolContent] 186.0 [SodiumContent] 75.5 [CarbohydrateContent] 82.1 [FiberContent] 2.7 [SugarContent] 55.2 [ProteinContent] 10.8 [RecipeServings] 1.0 [RecipeYield] 1 mug cake [RecipeInstructions] mix together flour, sugar, chocolate chips, and an egg in a bowl. microwave for 30 seconds and then mix well. then microwave for 1 to 2 minute, pull out of the microwave, and enjoy.
[Name] Smokey SPAGHETTI Alla CARBONARA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-10-23T21:34:00Z [Description] Creamy, smokey and delicious, this unctuous dish is not only satisfying but takes less than 30 minutes. VIDEO https://www.youtube.com/watch?v=nljCceQ0Acw [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/OT8IeYmRVW1tHGIrRrZr_Spaghetti-alla-Carbonara_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["8", "1 1/4", "2", "3", "1/3", "1", "3", "1/4", "2"] [RecipeIngredientParts] ["spaghetti", "pancetta", "black pepper", "heavy cream", "parmesan cheese", "garlic cloves", "dry white wine", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 896.6 [FatContent] 37.6 [SaturatedFatContent] 20.6 [CholesterolContent] 375.0 [SodiumContent] 803.6 [CarbohydrateContent] 93.4 [FiberContent] 4.5 [SugarContent] 4.1 [ProteinContent] 39.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large pot of boiling salted water, add pasta and cook according to directions. Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes. While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside. When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute. Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes. Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.
[Name] Superbowl Snacks Spicy Pepperoni Stacks [AuthorId] 2002837881 [AuthorName] Ellie C. [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2020-10-23T21:35:00Z [Description] Make and share this Superbowl Snacks Spicy Pepperoni Stacks recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 1.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.2 [SodiumContent] 3.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] take one piece pepperoni and put sprinkle of seasoning. repeat until you have a bite size stack. tie string around it. repeat until you have a plateful set on table in front of couch. invite guests. untie to eat. GOOD GAME!
[Name] Yam and Radish Rice Cake [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2020-10-23T21:35:00Z [Description] In my hometown, the famous yam or radish rice cake always serves with seafood and chilli sauce. Top with lots of pounded roasted peanut, this streets food is one of my best childhood memory. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/AqBrwsTzRuuiqWElLQII_Yam%20and%20Radish%20Rice%20Cake%201.jpg" [RecipeCategory] Dessert [Keywords] ["Cantonese", "Chinese", "Asian", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["350", "450", "300", "60", "900", "50", "50", "60", "35", "30", "80", "30", "15", "4", "2", "25", "1/2", "1/2", "100"] [RecipeIngredientParts] ["radishes", "chili sauce", "hoisin sauce", "shallots", "scallions", "red chili peppers", "roasted peanuts", "shrimp", "sugar", "mixed spice", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.5 [FatContent] 20.9 [SaturatedFatContent] 3.5 [CholesterolContent] 91.3 [SodiumContent] 495.2 [CarbohydrateContent] 59.7 [FiberContent] 5.1 [SugarContent] 9.4 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] 1 3/4 kg [RecipeInstructions] ["Dice yam into 1.5cm cube.", "Grate radish into 3mm thick strips.", "Coarsely chop washed dried shrimps and dried oyster. Press salted egg with a fork.", "Fry sliced shallots in 100ml oil until brown. Sieve out when done.", "In a non-stick pan, heat 1 tbsp oil. Sauté dried shrimps and dried oysters. Set aside when done.", "Sauté yam with a tbsp of oil in low heat for about 10 minutes or until it's heated through.", "Add radish and salted egg white and stir well.", "Cover with lit and cook for 15 minutes or until soften. Stir every 3 minutes.", "Add sautéed shrimps and oysters, spice powder and pepper powder.", "Mix flour, starch and sugar in chicken stalk. Pour liquid into pan and give the mixture a good stir.", "As it begin to thicken, stir in salted egg yolk.", "Turn off fire as it all sticks together. Transfer to a 5 cm deep tray lined with greased baking paper.", "Steam with lit on for 40 minutes with high heat. Refill hot water half way if necessary.", "Sprinkle with fried shallots, chopped scallions, sliced red chilli pepper and pounded roasted peanuts. Serves with shallot oil, chilli sauce and hoisin sauce." ]
[Name] Yaki Udon Noodles Recipe \| Kathys Vegan Kitchen [AuthorId] 2002750536 [AuthorName] kitchenkathysvegan [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2020-10-23T21:36:00Z [Description] Yaki Udon Noodles Yaki is a stir-fried Japanese udon noodle dish made with an assortment of vegetables and vegan protein. INGREDIENTS [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002750536/b4JWEn3RbaassxzohGtw_yaki-udon-noodles.jpg" [RecipeCategory] Vegan [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["maple syrup", "mirin", "rice vinegar", "vegan worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 94.4 [CarbohydrateContent] 14.3 [FiberContent] 0.0 [SugarContent] 12.3 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Remove the noodles from the package and make two slits with a knife in each package. Then, microwave both for 30 seconds. Remove the noodles from the bag and place them in a colander and rinse with water, carefully pulling the noodles apart with your hands. Set aside. SAUTEEING THE VEGETABLES/MAKING THE SAUCE. Whisk all the sauce ingredients together and set aside. Using a Wok or large deep skillet with thick edges, saute the garlic and onion until the onion is translucent. Next, add the mushrooms and saute until the mushrooms are browned. Add protein choice, and saute until cooked through or skip this step if not using protein. Add the drained noodles and toss for 1 minute, then pour in the sauce, and cook for 1 more minute. Serve with Thai basil as a garnish.
[Name] Savory Pumpkin Soup With Spice Shake [AuthorId] 2002839931 [AuthorName] Lilly M. [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2020-10-23T21:37:00Z [Description] I absolutely adore this Savory Pumpkin Soup with Spice Shake in fall. I love to make a batch of this on a Sunday and have it for lunch during the week. When I have it for lunch, I hold the spice shake back until the soup is reheated so that it maintains its crunch. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "2", "2", "2", "3", "2", "1/4", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["sweet onion", "red bell pepper", "kosher salt", "black pepper", "garlic cloves", "chili powder", "dried oregano", "pumpkin puree", "vegetable broth", "lime juice", "cumin seeds", "olive oil", "fennel seeds", "crushed red pepper flakes", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.4 [FatContent] 21.0 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 420.4 [CarbohydrateContent] 19.4 [FiberContent] 5.1 [SugarContent] 4.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] SAUTE ONION AND BELL PEPPER: Heat ¼ cup of oil in a large saucepan over medium-high heat. Add onion and bell pepper to the saucepan. Season to taste with salt and pepper and cook for 8 to 10 minutes until the onion is soft. ADD GARLIC, CHILI POWDER AND OREGANO: Add 2 chopped cloves of garlic, 1 tablespoon of chili powder and 2 teaspoons of oregano. Cook, while stirring, for about 30 seconds until fragrant. ADD PUMPKIN PUREE AND BROTH: Mix in 2 cans of pumpkin puree and 2 quarts of broth. Cook for 25 - 30 minutes, stirring occasionally until the soup thickens. PUREE THE SOUP: Puree the soup in batches in a blender or using an immersion blender. Taste and adjust seasoning to taste. MAKE THE SPICE SHAKE: In a small pan, over low heat, cook 2 tablespoons each of whole cumin seeds, whole fennel seeds and whole coriander seeds. Once fragrant, transfer to a small bowl. Add 1 cup of toasted pepitas, 2 teaspoons of crushed red pepper and 1 teaspoon of kosher salt. SERVE: Stir in lime juice just before serving with spice shake sprinkled on top. This Savory Pumpkin Soup with Spice Shake is a delicious soup with tasty crunchy topping. It’s absolutely delicious on a chilly fall day. Try it soon and come back to leave a review if you do.
[Name] FRENCH ONION SOUP GRATINÉE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-10-23T21:37:00Z [Description] With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy anytime. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/PHNcJFt6TRuVxL4Ly89e_French-onion-soup-765-x-683.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "1", "1/2", "5", "4", "1", "1/2", "1/4", "1", "4", "1/2", "2"] [RecipeIngredientParts] ["butter", "olive oil", "onions", "garlic clove", "sea salt", "black pepper", "marsala wine", "low sodium beef broth", "dried thyme", "bay leaf", "asiago cheese", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 782.6 [FatContent] 39.3 [SaturatedFatContent] 20.8 [CholesterolContent] 80.4 [SodiumContent] 1889.3 [CarbohydrateContent] 62.3 [FiberContent] 7.0 [SugarContent] 17.4 [ProteinContent] 15.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often. Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf. Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes. Note: For a non-alcohol version, use sherry vinegar.
[Name] Spicy Roasted Vegetable Soup With Leftover Grilled Meat [AuthorId] 2002834022 [AuthorName] Joy E. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-10-23T21:37:00Z [Description] One night I grilled chicken with a spicy Asian/Mediterranean marinade and roasted a bunch of vegetables in the oven with balsamic vinegar, spices and olive oil. Had lots of leftovers, so I started thinking. What would it taste like if I added some broth to the whole mess and made some soup? Did exactly that the next day and it was delicious! This soup can be made with leftover chicken, beef, or pork, along with leftover marinade (sauce) and veggies, or roast some veggies to add to the leftover meat and marinade. Pick from the listed vegetables or choose your own. About 8-10 cups will fill two sheet pans. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002834022/5rYs2dFjTyqMpLJLnwr2_Spicy%20Roasted%20Vegetable%20Soup%20(1).jpg" [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "4", "1", "1", "1", "1", "5", "1/3", "1/4", "1", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["sweet potato", "baby potatoes", "turnip", "parsnip", "carrot", "broccoli floret", "cauliflower floret", "Brussels sprout", "eggplant", "celery ribs", "asparagus spear", "zucchini", "red onion", "garlic cloves", "olive oil", "dried basil", "dried thyme", "dried oregano", "fresh coarse ground black pepper", "broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.8 [FatContent] 14.7 [SaturatedFatContent] 2.4 [CholesterolContent] 17.9 [SodiumContent] 722.0 [CarbohydrateContent] 33.2 [FiberContent] 9.2 [SugarContent] 12.3 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 425 degrees F. Line 2 large sheet pans with foil and coat with non-stick cooking spray. 2. Add herbs and black pepper to a large bowl. Pour in olive oil and vinegar and add garlic. Whisk to combine. Prepare about 8-10 cups of optional vegetables and add to the vinegar mixture with the onions and red pepper. Turn over with hands to coat vegetables evenly. 3. Place veggies in one layer on prepared baking sheets, keeping the firm fleshed veggies separate from the fast cooking softer ones, like zucchini and eggplant. Roast at 425 for about 15-25 minutes, turning with a spatula halfway through. Remove the fast cooking veggies before they become soft and reserve these in a separate bowl while the others continue to cook. 4. After all vegetables have caramelized, combine them with the remaining ingredients in a large soup pot, except for the eggplant, zucchini and red pepper. Simmer over medium low heat for about 20 minutes. Add the remaining vegetables and simmer another 10-15 minutes until fork tender. 5. Serve hot with a side of crusty bread.
[Name] Delicious Dutch Oven Pot Roast [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2020-10-26T15:00:00Z [Description] Make and share this Delicious Dutch Oven Pot Roast 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/2002830233/QN5fyusVQSCmved7kB0v_IMG_20200709_220035_276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/16/dqQgmVrMQJaPcYJzJAgg_IMG_20200709_220035_276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/QN5fyusVQSCmved7kB0v_IMG_20200709_220035_276.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["3 -4", "3 -4", "2", "1", "1", "1 1/2", "1", NA, "1 -2", "1 -2", "2"] [RecipeIngredientParts] ["carrots", "celery", "onion", "bulb of garlic", "red wine", "kosher salt", "fresh thyme", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.8 [FatContent] 27.9 [SaturatedFatContent] 10.3 [CholesterolContent] 224.5 [SodiumContent] 662.6 [CarbohydrateContent] 12.7 [FiberContent] 2.2 [SugarContent] 4.1 [ProteinContent] 74.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 275. Salt the Chuck Roast. Put vegetable oil in a large Dutch oven on medium high heat. Sear the Chuck on all sides. Remove Chuck and place on cutting board or plate. Holding the garlic by the top, turn it to its side and cut in half through the middle. Holding the top, place the garlic, cut side down, in the oil. Peel your carrots and cut them in thirds. Cut the onion in half. Cut 2 stalks of celery into thirds. Then add the carrots, onion and celery to the garlic, adding more oil if necessary. Sear everything off until it is dark brown. Once browned, remove all vegetables onto a cutting board or plate. Keeping your heat on medium high, carefully add red wine and scrape the bottom of the Dutch Oven with a wooden spoon to deglaze the pan. Remove from heat and add beef stock. Add the carrots, celery and onions back to the pot and lay the Chuck on top. Put the garlic and a sprig or two of the Thyme and Rosemary. Place the lid on the Dutch Oven and put in the oven for 4 hours or until tender. After cooking, discard the celery, onion, garlic and herbs. Use the leftover liquid to make a gravy. Best served with mashed potatoes. Enjoy!
[Name] Crime Boss Wing Sauce [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-10-26T15:01:00Z [Description] This delicious wing sauce is so easy to make but at the same time so different, your family and friends will all want the recipe. It's inspired by the legendary BBQ sauces of Kansas City and their unique history as being one of the largest mafia cities in the United States. It pays homage to the Italian-roots of Buffalo, New York's Cosa Nostra while blending in a little bit of the sweet, smokey BBQ of old Kansas City. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/17/B8NpfIDITPKFaV8UgBb1_20201025_094840.jpg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "24", "1", "1/2", "1/4", "1/4", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["barbecue sauce", "prepared yellow mustard", "water", "cider vinegar", "salted butter", "Worcestershire sauce", "cayenne pepper", "black pepper", "dried thyme", "ground celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.7 [FatContent] 2.0 [SaturatedFatContent] 0.9 [CholesterolContent] 3.6 [SodiumContent] 510.4 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 0.6 [RecipeServings] 68.0 [RecipeYield] 2 quarts [RecipeInstructions] If you don't like much heat, leave out the cayenne pepper. The Franks isn't very spicy, so you should be ok with leaving it in the recipe, if not, you really don't need to be eating wings. You're a nugget person. Go getcha some nuggets. Combine all ingredients in a medium sized (4-qt], non-reactive saucepan. With a metal whisk, stir until combined. Cook over low-heat for 30-minutes. Remove from heat and let cool for about 20-minutes,. Transfer to 16 - 1/2 pint canning jars. Seal the lids as directed, then use proper canning procedures to preserve your creation. Enjoy and please leave feedback.
[Name] Healthy and Refreshing Beverage: Lemonade [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-10-26T15:01:00Z [Description] The finest summer drink recipe of lemonade is simple and quick to make it as well as healthier because lemons are a rich source of Vitamin C. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/392iQDTRC60nm45lT4hx_Thumbnail%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/392iQDTRC60nm45lT4hx_Thumbnail%20(1].jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1", "1", "4 -6", "1"] [RecipeIngredientParts] ["lemon", "honey", "salt", "water", "black salt", "black pepper", "fresh mint leaves", "roasted cumin seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 276.4 [CarbohydrateContent] 24.6 [FiberContent] 2.4 [SugarContent] 18.7 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] Take a bottle mug. Squeeze one lemon juice in it with the help of a squeezer. Then add 1 tbsp of honey, a pinch of salt, black salt, black pepper, roasted crushed cumin seeds, and freshly crushed mint leaves. Stir well. Now add chilled water in the bottle mug and stir well using a spoon. Lemonade is ready to serve.
[Name] Slow-Cooker Beef Stew with Crusty Bread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2020-10-26T15:02:00Z [Description] Served with crusty bread, this is a delicious dish comfort food to enjoy! VIDEO https://www.youtube.com/watch?v=7Iyy-H_jTF4 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mILUowFwTGy5LWNyx3g7_Beef-Stew-1_1Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mILUowFwTGy5LWNyx3g7_Beef-Stew-1_1Fotor-1024x768.jpg"] [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1/3", "1/2", "2", "1", "1", "3", "2", "1 1/2", "1 1/2", "3", "3", "1", "2", "1", "1/2", "1/2", "1/2", "1/4", "2", "1 1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "beef", "celery", "carrots", "red onions", "dry red wine", "low sodium beef broth", "garlic cloves", "mild paprika", "Worcestershire sauce", "ground turmeric", "black pepper", "parsley", "bay leaves", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1204.6 [FatContent] 107.9 [SaturatedFatContent] 44.7 [CholesterolContent] 149.8 [SodiumContent] 163.2 [CarbohydrateContent] 30.6 [FiberContent] 5.5 [SugarContent] 8.3 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Mix together flour with garlic salt; set aside. Place cubed beef in a large bowl and using a sieve, pour flour mixture in and dust meat by taping on the side; stir to coat.", "In a slow cooker, combine potatoes, meat, celery, carrots, onion and frozen peas; stir. Pour red wine and beef broth; stir again. Add garlic, paprika, Worcestershire sauce, BBQ seasoning, turmeric, Montréal Steak spice, black pepper, parsley and bay leaves. Mix everything together and cook on LOW for 8 ½ hours.", "Add cornstarch mixture to thicken the sauce, stir and let go for another 15 minutes. Served with crusty bread." ]
[Name] Pork Loin With Apple Chutney [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-10-26T15:02:00Z [Description] Make and share this Pork Loin With Apple Chutney 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/2002830233/dqp8p7niTw2GAkSdw1CB_IMG_20190421_195544_990.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/20/63QGbk2BSWuN3dbPtMl7_IMG_20190421_195544_990.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/dqp8p7niTw2GAkSdw1CB_IMG_20190421_195544_990.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Winter", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "2", "2", "1", "1", "3", "4", "1/2", "2", "1/2", "2", "3/4", "1/8", "1/4", "1"] [RecipeIngredientParts] ["butter", "paprika", "cumin", "onion powder", "garlic powder", "salt", "pepper", "cayenne", "fresh thyme", "green apples", "garlic cloves", "unsalted butter", "apple cider vinegar", "brown sugar", "nutmeg", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.1 [FatContent] 69.7 [SaturatedFatContent] 43.9 [CholesterolContent] 183.0 [SodiumContent] 2170.1 [CarbohydrateContent] 70.6 [FiberContent] 5.7 [SugarContent] 59.7 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Place your pork loin into a shallow roasting pan. Lay sprigs of thyme on top of pork. In a bowl, add all remaining spices to melted butter. Brush down pork with butter mixture, and then again halfway through cooking. Cook uncovered for one hour or until internal temperature is 135-140. Let rest for 10 minutes before slicing.", "While the pork is cooking, melt butter in a deep saute pan. Dice the white onion small and add it to the butter. Cook for a few minutes at medium heat until onions are tender. Add your minced garlic and medium diced apples. Cook for about 5 minutes, stirring frequently, until the apples start to soften. Add remaining ingredients and cook until a thick sauce forms. Serve warm over your sliced pork." ]
[Name] Zesty Bean Posole [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2020-10-26T15:02:00Z [Description] Nutrition Facts Per Serving: 278 calories; total fat 8g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 27mg; sodium 1363mg; potassium 483mg; carbohydrates 40g; fiber 11g; sugar 5g; protein 10g; trans fatty acidg; vitamin a 997IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 46mcg; vitamin b12mcg; calcium 93mg; iron 3mg. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3 1/2", "1", "2", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["yellow hominy", "chicken broth", "salsa", "dried oregano", "all-purpose flour", "green onions", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.1 [FatContent] 10.3 [SaturatedFatContent] 5.1 [CholesterolContent] 27.2 [SodiumContent] 1199.0 [CarbohydrateContent] 61.0 [FiberContent] 14.2 [SugarContent] 3.3 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] 9 cups [RecipeInstructions] In a 4-quart slow cooker combine hominy, beans, broth, salsa, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. With 30 minutes of cook time remaining, increase to high-heat setting if necessary. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened.
[Name] Caramel-Pear Pudding Cake [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-10-26T15:03:00Z [Description] This slow cooker cake is oozing with gooey caramel and packed with dried pears. Everyone is sure to want seconds of this slow cooker dessert! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "2", "2", "1", "1/2", "1", "1/4", "1/2", "1", "1", "3/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "flax seed meal", "baking powder", "ground cinnamon", "salt", "nonfat milk", "canola oil", "water", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.8 [FatContent] 5.4 [SaturatedFatContent] 1.2 [CholesterolContent] 4.1 [SodiumContent] 142.1 [CarbohydrateContent] 38.0 [FiberContent] 1.3 [SugarContent] 22.7 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together flour, granulated sugar, flax seed meal, baking powder, cinnamon, and salt. Add milk and oil; stir just until combined. Stir in dried pears. Spoon batter evenly into the prepared cooker. In a medium saucepan combine the water, pear nectar, brown sugar, and butter. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour over batter in cooker. Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a thermometer inserted in the center of cake registers 200°F. If cake begins to look too brown on one side, carefully rotate crockery liner halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, for 45 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with yogurt or whipped topping.
[Name] Old-Fashioned Skillet Bread [AuthorId] 2002286891 [AuthorName] SaturaniumYT [CookTime] PT2H25M [PrepTime] PT20M [TotalTime] PT2H45M [DatePublished] 2020-10-26T15:03:00Z [Description] Make and share this Old-Fashioned Skillet Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", NA, "2 1/2"] [RecipeIngredientParts] ["water", "sugar", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1255.4 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 2349.8 [CarbohydrateContent] 259.8 [FiberContent] 14.2 [SugarContent] 13.4 [ProteinContent] 40.9 [RecipeServings] 1.0 [RecipeYield] 1 Loaf [RecipeInstructions] Combine yeast in water and sugar (Make sure your water is 110 F and is filtered or else it either doesn’t work or it kills the yeast] and wait about 5-10 minutes. In a separate bowl, combine flour and salt. Then mix in yeast until a dough forms. Knead dough in bowl to prevent messes from flour. Ferment for 10 minutes. While dough is fermenting, prep your proofing machine by placing parchment paper and the cooking oil inside. Once proofing is finished, place dough in proofing machine such as an instant pot (Recommended]. Proof for an hour. For instant pot users (only for models with yogurt function]: use custom yogurt function and set for 5:00 then wait an hour. Transfer dough to similarly-sized and buttered dish and bake until dough exterior is for the most part, golden brown (about 25+ mins]. Let cool for 10 mins and serve. Enjoy!
[Name] Ham & Tater Tot Hotdish [AuthorId] 2002840990 [AuthorName] Mike da Nurse [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-10-26T15:03:00Z [Description] Make and share this Ham & Tater Tot Hotdish 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/2002840990/hQ5tgRF5QWuPj12DiYfw_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002840990/hQ5tgRF5QWuPj12DiYfw_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002840990/hQ5tgRF5QWuPj12DiYfw_image.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["French style green beans", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.4 [FatContent] 18.8 [SaturatedFatContent] 6.3 [CholesterolContent] 4.5 [SodiumContent] 749.5 [CarbohydrateContent] 37.8 [FiberContent] 6.6 [SugarContent] 0.6 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bake the tater tots per package directions. while tots are baking cube 2 cups+ of leftover ham, or use 1 lb package of cubed ham. Cover bottom of a 9 inch baking dish with tater tots. Cover the base layer with the cubed ham, then the green beans, then pour/spread the cheese sauce over it. Place the remaining tater tots over the top, then sprinkle the shredded cheese over it. Bake at 375 • for 30 minutes.
[Name] Gluten-Free Peanut Butter Butterscotch Chocolate Chip Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2020-10-26T15:04:00Z [Description] Even the title is a mouthful, and these cookies do have something for everyone. I used coconut flour and organic sugars and some coconut milk. These have a great texture, and you're not going to miss the flour. I didn't have guar gum or xanthum gum, and I didn't miss either one. Recipe courtesy of My Gluten-Free Kitchen. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "3/4", "1/2", "1/4", "1/2", "1", "3/4", "1/2", "1", "1", "1", "3/4", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "xanthan gum", "guar gum", "baking soda", "baking powder", "salt", "unsalted butter", "peanut butter", "sugar", "light brown sugar", "egg", "milk", "non-dairy milk substitute", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 9.5 [SaturatedFatContent] 4.4 [CholesterolContent] 13.5 [SodiumContent] 98.3 [CarbohydrateContent] 18.6 [FiberContent] 0.8 [SugarContent] 13.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 32-36 cookies [RecipeInstructions] Preheat oven to 350. Line cookie sheets with parchment paper or silicone baking mats. (I skipped this step, and I used my butter wrappers to grease them a little bit]. In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Set aside. In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract and mix well. Add the flour mixture and beat thoroughly. With the mixer on low, mix in the butterscotch morsels and semi-sweet chocolate chips just until mixed. You can hand stir these as well. Use a medium size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion. Bake for 12 to 13 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie. Don't bake them firm. Cool the cookies on the sheet for a minute, then remove to cool completely. If you'd like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are hot. (I just added more chips than the recipe called for]. Make about 32 to 36 cookies.
[Name] Healthy and Refreshing Beverage: Lemonade [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-10-26T15:07:00Z [Description] The finest summer drink recipe of lemonade is simple and quick to make it as well as healthier because lemons are a rich source of Vitamin C. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/2utLsxqdSZyyJ4objoRm_Thumbnail%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/2utLsxqdSZyyJ4objoRm_Thumbnail%20(1].jpg"] [RecipeCategory] Beverages [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1", "1", "4 -6", "1"] [RecipeIngredientParts] ["lemon", "honey", "salt", "water", "black salt", "black pepper", "fresh mint leaves", "roasted cumin seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 276.4 [CarbohydrateContent] 24.6 [FiberContent] 2.4 [SugarContent] 18.7 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] 1. Take a bottle mug. Squeeze one lemon juice in it with the help of a squeezer. 2. Then add 1 tbsp of honey, a pinch of salt, black salt, black pepper, roasted crushed cumin seeds, and freshly crushed mint leaves. Stir well. 3. Now add chilled water in the bottle mug and stir well using a spoon. Lemonade is ready to serve.
[Name] 15 Minute Hamburger Gravy [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-10-26T15:09:00Z [Description] 15 minutes and two steps are all you need to prepare this flavorful beef gravy that adds instant zing to almost anything! [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "all-purpose flour", "instant beef bouillon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.3 [FatContent] 15.9 [SaturatedFatContent] 7.4 [CholesterolContent] 90.8 [SodiumContent] 145.1 [CarbohydrateContent] 11.8 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.
[Name] Weeknight American Goulash [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-10-26T15:09:00Z [Description] This skillet meal is perfect for weeknight dinners—it's beefy, creamy and cheesy and packed with tomatoes and macaroni--and everyone will ask for seconds! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1 1/2", "1", "1", "1", "1", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["lean ground beef", "yellow onion", "garlic cloves", "beef broth", "tomato sauce", "diced tomatoes", "paprika", "black pepper", "elbow macaroni", "cream cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.6 [FatContent] 18.9 [SaturatedFatContent] 9.6 [CholesterolContent] 81.5 [SodiumContent] 799.6 [CarbohydrateContent] 22.6 [FiberContent] 2.9 [SugarContent] 6.7 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.", "Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons." ]
[Name] Round Steak Casserole [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2020-10-30T21:13:00Z [Description] I found this recipe in a 1970s Rival Crockpot cookbook. You know, the kind that came with the crockery. I will admit, I have not tried it out yet, but I wanted to save it for the future. I think it might need some modern day tweaks, but there's potential. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", NA, NA, NA, "1", "3 -4", "1", "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "onion", "potatoes", "French style green beans", "stewed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.7 [FatContent] 18.1 [SaturatedFatContent] 7.0 [CholesterolContent] 110.4 [SodiumContent] 611.4 [CarbohydrateContent] 35.4 [FiberContent] 6.0 [SugarContent] 9.0 [ProteinContent] 36.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season round steak lightly with garlic salt, salt and pepper. Cut into serving size pieces and place in Crock-Pot with sliced onion, which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on High for one hour, then turn to low for 8 hours. Remove cover during last half hour if too liquid.
[Name] J-Man's Cast Iron Skillet Apple Pie [AuthorId] 451319 [AuthorName] J-Man42 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-10-30T21:16:00Z [Description] Make and share this J-Man's Cast Iron Skillet Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "8", "3", "2/3", "2", "1/2", "1/4", "1/8", "2", "1/8", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "ground cinnamon", "nutmeg", "ginger", "allspice", "cloves", "white sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.8 [FatContent] 35.6 [SaturatedFatContent] 13.9 [CholesterolContent] 34.3 [SodiumContent] 472.7 [CarbohydrateContent] 98.8 [FiberContent] 5.0 [SugarContent] 62.9 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees (175 C]. Place 1/2 cup butter in a 12\" cast iron skillet. Melt butter in oven. Remove and sprinkle with the brown sugar. Return to oven while you prepare apples. Remove skillet. Place 1 unrolled pie crust on top of the brown sugar mix. Spread half the sliced apples on the crust (just a single layer]. Sprinkle about 1/3 cup of sugar on top of the apples along with half the nutmeg, ginger, allspice, cloves. Add the second crust and layer with apples and the other half of the sugar/spices. Add the third crust. Sprinkle with about 1/8 cup of white sugar. Dot with butter. Cut 4 slits in top crust. Bake until crust is golden brown. About 45-55 minutes. Serve warm (great with vanilla ice cream!].
[Name] Old World Sauerkraut Supper [AuthorId] 60540 [AuthorName] gojenni714 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2020-10-30T21:16:00Z [Description] Found this recipe in an old 1970s Rival Crockpot recipe book, you know the kind that comes with the crockery. Sounds good! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "3 -4", "2", "3", "1 1/2", "3", "1/2"] [RecipeIngredientParts] ["bacon", "flour", "sauerkraut", "potatoes", "brown sugar", "caraway seeds", "Polish sausage", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 962.3 [FatContent] 67.8 [SaturatedFatContent] 24.2 [CholesterolContent] 161.8 [SodiumContent] 4135.1 [CarbohydrateContent] 51.3 [FiberContent] 12.5 [SugarContent] 18.6 [ProteinContent] 38.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp; drain. Add flour to bacon drippings and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture and bacon pieces in crock pot. Add all other ingredients; stir together thoroughly. Cover and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.
[Name] Pork Tenderloin With Apples, Calvados and Sour Apple Pucker [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-10-30T21:16:00Z [Description] I designed this around fall flavors. The ripe apple flavors, thyme and pork are perfect for a fall entree. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "fresh thyme", "dried thyme", "calvados", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.4 [FatContent] 43.4 [SaturatedFatContent] 26.0 [CholesterolContent] 201.1 [SodiumContent] 233.8 [CarbohydrateContent] 12.1 [FiberContent] 1.1 [SugarContent] 8.2 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] 8 Pieces [RecipeInstructions] Preheat oven to 350 degrees F. Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides. Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes]. Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter. Saute the chopped apples in the butter until soft (about 6 minutes] stirring frequently. Remove apples with a slotted spoon. When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze. When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently. Add the cooked apples and reheat. Pull the pork from the oven, slice into 8 equal portions. Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.
[Name] Gingerbread Cut-Out Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:18:00Z [Description] This soft and chewy gingerbread cookies does not need to be chilled and won't spread! It's mellow flavor is PERFECT for picky eaters! From Lila Loa [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/3", "2", "1", "2", "1", "1/2", "3 1/2 - 4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "molasses", "eggs", "cinnamon", "allspice", "ground ginger", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1659.5 [FatContent] 66.2 [SaturatedFatContent] 40.2 [CholesterolContent] 286.7 [SodiumContent] 492.2 [CarbohydrateContent] 250.9 [FiberContent] 5.7 [SugarContent] 128.1 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350°F Line baking sheets with silicone baking mats or parchment paper. Cream butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out. Add the eggs and molasses and mix well. Stir in the spices and salt all at once. Add the flour 1 cup at a time. Add only as much as you need to be able to roll out the dough and cut your fancy little shapes of perfection. If you are using a stand mixer, the dough should pull away from the sides of the bowl and form a ball. If, by chance, you are planning on taking some leisure time to yourself and want to wait to bake these cookies later, go ahead and stop adding flour at 3 1/2 cups. The dough will dry up a bit as the flour absorbs more of the molasses. Roll out on a lightly floured surface. I roll my cookies to about 1/4\" thick and bake them at 350 F for 7 minutes.
[Name] Vanilla Cut-Out Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:19:00Z [Description] Make and share this Vanilla Cut-Out Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "3/4", "3/4", "4 - 4 1/2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla", "salt", "baking powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1592.5 [FatContent] 66.2 [SaturatedFatContent] 40.2 [CholesterolContent] 286.7 [SodiumContent] 732.4 [CarbohydrateContent] 228.1 [FiberContent] 4.5 [SugarContent] 100.8 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] ["Preheat oven to 375°F Line baking sheets with silicone baking mats or parchment paper.", "Cream butter and sugar together. Add eggs, vanilla, and almond extract. Mix well. Add baking powder and salt and mix again.", "Add flour 1 cup at a time.", "IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.", "Bake at 375°F If you roll to 1/4\" thick, bake for about 7 minutes. If you roll to 3/8\" thick, bake for about 9-11 minutes." ]
[Name] Honey Graham Roll out Cut-OutCookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:23:00Z [Description] his lightly sweetened, soft and chewy honey graham roll out sugar cookies won't spread and doesn't need to be chilled. From Lila Loa [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "2", "1", "3/4", "1/2", "1 1/2", "3 - 3 1/2"] [RecipeIngredientParts] ["unsalted butter", "dark brown sugar", "honey", "eggs", "vanilla", "cinnamon", "salt", "baking powder", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1590.3 [FatContent] 67.0 [SaturatedFatContent] 40.3 [CholesterolContent] 286.7 [SodiumContent] 723.0 [CarbohydrateContent] 228.1 [FiberContent] 9.2 [SugarContent] 95.4 [ProteinContent] 24.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 375° F. Line baking sheets with silicone baking mats or parchment paper. Cream the butter and sugar together. If you have any brown sugar lumps, you should crush them up or pull them out. Add the honey and mix until blended. Add the eggs, vanilla, cinnamon, salt, and baking powder. Mix thoroughly. Add the graham flour and all-purpose flour all at once and mix on low until the dough comes together and forms a ball. (If you are going to roll out right away - use 3 1/2 cups of all-purpose flour. If you plan to let the dough chill in the refrigerator or freezer for more than 4-6 hours, use only 3 cups of all-purpose flour.]. Bake at 375°F. If you roll your dough to 1/4\" - Bake for 7-8 minutes. If you roll your dough to 3/8\" - Bake for 10-12 minutes.
[Name] Chocolate Cutl-Out Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:23:00Z [Description] A soft and chewy brownie-like sugar cookie that won't spread and doesn't need to be chilled! From Lila Loa [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "2", "1", "1", "3/4", "1/2", "3 - 3 1/2"] [RecipeIngredientParts] ["unsalted butter", "vegetable shortening", "granulated sugar", "eggs", "vanilla", "salt", "baking powder", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1620.5 [FatContent] 84.8 [SaturatedFatContent] 46.2 [CholesterolContent] 286.7 [SodiumContent] 928.2 [CarbohydrateContent] 204.4 [FiberContent] 8.1 [SugarContent] 100.7 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 375° F or 190° C. Line baking sheets with silicone baking sheets or parchment paper. Cream butter, shortening and sugar together. Add eggs, vanilla, baking powder and salt and mix well. Stir in the cocoa until well blended. Add flour and mix until the flour is completely incorporated and the dough holds together in a ball. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups (490 grams] flour. If you are going to \"chill\" the dough overnight, or just wait for another day to make your cookies, STOP AT 3 cups (420 grams]. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375° F/190° C for 7-10 minutes. (I roll my cookies 1/4\" thick and bake 3 inch cookies for 7 minutes.].
[Name] Chocolate Chip Cut-Out Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:23:00Z [Description] Make and share this Chocolate Chip Cut-Out Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "3/4", "1/2", "3 1/2 - 4", "3/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "salt", "baking powder", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1744.8 [FatContent] 79.0 [SaturatedFatContent] 47.8 [CholesterolContent] 286.7 [SodiumContent] 726.3 [CarbohydrateContent] 245.0 [FiberContent] 6.5 [SugarContent] 128.9 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350°F Line baking sheets with silicone baking sheets or parchment paper. Cream the butter and both sugars together. If you have any brown sugar lumps, you should crush them up or pull them out. Add the eggs and the vanilla and mix thoroughly. Add the salt and baking powder and mix again. Add 3 1/2 cups of flour and mix well. Stop here if you are going to chill the dough overnight, or just wait for another day to bake it. If you are going to roll it out right away, add another half of a cup of flour and mix again. Gently stir in the mini chocolate chips. Roll out dough and cut shapes as desired. Bake at 350°F If you roll to 1/4\" thick, bake for about 7-8 minutes. If you roll to 3/8\" thick, bake for about 10 -12 minutes.
[Name] Soft Peanut Butter Cut-Out Cookies [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-10-30T21:24:00Z [Description] A soft, chewy cookie with a sweet peanut butter flavor that won't spread when you bake it From Lila Loa [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "2", "1/4", "1/2", "3 - 3 1/2"] [RecipeIngredientParts] ["butter", "peanut butter", "brown sugar", "white sugar", "salt", "baking powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1570.5 [FatContent] 72.1 [SaturatedFatContent] 34.9 [CholesterolContent] 246.0 [SodiumContent] 927.6 [CarbohydrateContent] 209.5 [FiberContent] 6.0 [SugarContent] 108.9 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Cream together butter, peanut butter and both sugars until well blended. Add eggs and mix again. Stir in salt and baking powder. Scrape the sides of the bowl if necessary. Add 3 cups of flour. of the bowl. If you are going to wait to bake these cookies -- STOP here. Even if the dough is sticky. The flour will continue to absorb the moisture in the dough as it sits. If you are going to bake right away -- continue adding flour 1/4 cup at a time until the dough pulls away from the sides. Knead the dough together gently before rolling out. Roll to 1/4 \" and cut 2 1/2\" cookies. Place on parchment-lines cookie sheets. Bake at 350F for 7 minutes or until the center of the cookies look \"dry.\".
[Name] Salt Water Buttercream [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2020-10-30T21:25:00Z [Description] This is a crusting buttercream. That means that flat(ish) designs will dry firm enough to be packaged and stacked. From Lila Loa [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "4 -6"] [RecipeIngredientParts] ["warm water", "salt", "butter", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 879.8 [FatContent] 46.0 [SaturatedFatContent] 29.1 [CholesterolContent] 122.0 [SodiumContent] 698.6 [CarbohydrateContent] 120.0 [FiberContent] 0.0 [SugarContent] 117.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["Dissolve the salt in the water and set aside.", "Cream butter and 4 cups of powdered sugar together in a mixing bowl until they are well blended. . Add the saltwater and vanilla and mix well.", "Add the remaining powdered sugar 1 cup at a time until the butter cream is as thick as you want it to be. Whip on high speed for 2-3 minutes.", "Make this frosting thinner or stiffer by leaving out some powdered sugar, or adding more.", "For the BEST chocolate butter cream you have ever tasted -- substitute 1/2 cup of cocoa powder for the same amount of powdered sugar. (And if you want your frosting darker, mix the cocoa powder with the saltwater first.]." ]
[Name] Blue Cheese Salad Dressing With Kefir and Greek Yogurt [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-10-30T21:26:00Z [Description] Make and share this Blue Cheese Salad Dressing With Kefir and Greek Yogurt recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2 - 1", "1/4", "3/4", "1", "1 -2", "1/2"] [RecipeIngredientParts] ["blue cheese", "white vinegar", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.5 [FatContent] 4.8 [SaturatedFatContent] 3.1 [CholesterolContent] 12.7 [SodiumContent] 235.7 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put everything in a jar, mix well. Serve over iceberg wedges. Keep in refrigerator about 2 weeks.
[Name] REESE’s PEANUT BUTTER CUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2020-10-30T21:27:00Z [Description] With Halloween coming up, it's the perfect time to make these although they're great anytime! VIDEO https://www.youtube.com/watch?v=NQALQy7mbcM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/fFfjbulQDmwQRPKf2wIr_Reeses-Peanut-Butter-Cups-2_Fotor-1024x768.jpg" [RecipeCategory] Halloween [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "3/4", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["chunky peanut butter", "powdered sugar", "sea salt", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.7 [FatContent] 10.8 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 88.8 [CarbohydrateContent] 14.5 [FiberContent] 1.7 [SugarContent] 11.7 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 24 cups [RecipeInstructions] Place cupcake liners into a small muffin pan and set aside. In a double boiler over medium heat, melt chocolate and stir until melted; remove from the heat. Spoon one teaspoons melted chocolate in muffin liner and spread evenly on the bottom and sides using a pastry brush an inch wide. Transfer to the fridge, for 10 minutes. Meanwhile, in a small saucepan over medium heat, combine crunchy and smooth peanut butter, powdered sugar and salt. Stir mixture before adding coconut oil. Cook the peanut butter mixture, stirring constantly, until pourable, about 3 to 4 minutes. Remove from the heat and add 1 tablespoons per chocolate coated cup using a portion scoop. When filled, gently tap the muffin pan to remove any trapped air bubbles. Transfer to the fridge for 20 minutes. Remove once again from the fridge and using a small spoon, cover the surface of each muffin cup with remaining chocolate (might have to reheat again]. Transfer back to the fridge for 1 hour or until set.
[Name] How to Master Activating Yeast [AuthorId] 2002286891 [AuthorName] SaturaniumYT [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2020-10-30T21:27:00Z [Description] Always wanted to make something with yeast but just couldn't activate it? This will probably help you out with some BIG tips on how to do it. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 7.1 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 2.9 [RecipeServings] 1.0 [RecipeYield] 1 pk activated yeast [RecipeInstructions] ["Yes, yes, yes. I know it may seem hard to do this, but trust me, it's SUPER easy. Like 1, 2, 3 easy.", "First, all you need to do is heat your filtered water to at or around 110°F.", "Next, just add the yeast and sugar and wait 5-10 minutes And you're done! See? I told you it wasn't going to be so hard!", "Oh yeah, one more thing. If you want to add this to your desired recipe, make sure to add the amount of the yeast that you just made, into your recipe according to the amount of yeast the recipe is asking you. And you're done!" ]
[Name] Instant Rava Dhokla Recipe [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2020-10-30T21:27:00Z [Description] The recipe of Instant Rava Dhokla is one of the easiest recipes to make which gets ready in a few minutes. It is a quick, simple, and healthier snack. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/ALyd85lBTNud6r0x5nyV_Thumbnail%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/ALyd85lBTNud6r0x5nyV_Thumbnail%20(2].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/ALyd85lBTNud6r0x5nyV_Thumbnail%20(2].jpg"] [RecipeCategory] Breakfast [Keywords] ["Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", NA, "1", NA, "1/4", "1/8", "5 -10", "1", "1"] [RecipeIngredientParts] ["rava", "baking soda", "salt", "green chili", "mustard seeds", "asafoetida powder", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.4 [FatContent] 14.8 [SaturatedFatContent] 2.0 [CholesterolContent] 2.1 [SodiumContent] 109.8 [CarbohydrateContent] 30.4 [FiberContent] 1.7 [SugarContent] 0.4 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] Preparation for making Rava dhokla: Take a ceramic mug, brush it with oil or cooking spray. Add 4 tbsp of Rava, 2 tbsp of curd, salt to taste, ¼ tsp of ginger-garlic paste, 1 finely chopped green chili, and a pinch of baking soda in the mug. Adding turmeric powder is optional. Give it a stir. Then add water to make the batter creamy in texture. The batter should have a pouring consistency. Mix everything well. Microwave it for about 1 minute and 30 seconds. Keep it aside. Preparation for making the tempering: Heat 1 tbsp of oil in a small pan. Once, the oil is hot, add <U+215B> tsp of asafoetida, ¼ tsp of mustard seeds, and some curry leaves. Adding 1 whole red chili is optional. Let it pop and then pour it on top of the dhokla to enhance the flavor. Your Instant Rava Dhokla is ready to serve.
[Name] AFRICAN LAMB TAGINE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-10-30T21:28:00Z [Description] If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this is the perfect dish to make! VIDEO https://www.youtube.com/watch?v=3L4ecdNYuGg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BnCPoEXVRHuIwsJB3qIN_African-Lamb-Tagine-6_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/BnCPoEXVRHuIwsJB3qIN_African-Lamb-Tagine-6_Fotor-1024x768.jpg"] [RecipeCategory] Moroccan [Keywords] ["African", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/8", "1/2", "1 1/2", "1 1/2", "2/3", "3", "1", "1", "2", "1", "1/4", "1/2", "1", "1", "1/4", "1/3", "1"] [RecipeIngredientParts] ["ground cumin", "ground ginger", "ground sumac", "ras el hanout spice mix", "ground turmeric", "ground cinnamon", "cayenne pepper", "black pepper", "lamb shoulder", "olive oil", "red onion", "garlic cloves", "plum tomato", "low sodium chicken broth", "brown sugar", "pomegranate molasses", "dried mint flakes", "saffron thread", "sea salt", "black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.4 [FatContent] 47.0 [SaturatedFatContent] 17.1 [CholesterolContent] 122.8 [SodiumContent] 276.1 [CarbohydrateContent] 17.5 [FiberContent] 3.4 [SugarContent] 9.6 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.", "The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.", "Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.", "Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz]. Makes 4-6 servings." ]
[Name] Massaman Curry - Massaman Curry Recipe \| Kathys Vegan Kitchen [AuthorId] 2002750536 [AuthorName] kitchenkathysvegan [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2020-10-30T21:29:00Z [Description] The best Massaman Curry Recipe - Vegan / Vegetarian Style! Mouth watering delicious Massaman Curry Thai that everyone will love. Share &amp; Pin now! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002750536/VoIDOnITqaQo1zr1BLRQ_206d33de2d1ca8229681c7e3c780a92d.massaman-curry-close-upjpg-scaled.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002750536/VoIDOnITqaQo1zr1BLRQ_206d33de2d1ca8229681c7e3c780a92d.massaman-curry-close-upjpg-scaled.jpg"] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "8", "1", "1", "1 1/2", "3", "1"] [RecipeIngredientParts] ["shallot", "garlic cloves", "ginger", "Thai red curry paste", "lemongrass", "carrots", "white button mushrooms", "red bell pepper", "broccoli", "vegetable broth", "peanut butter", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 14.1 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 274.1 [CarbohydrateContent] 43.3 [FiberContent] 14.3 [SugarContent] 15.7 [ProteinContent] 20.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.", "Add about 1/4 cup of the vegetable broth to prevent sticking.", "Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.", "Reduce heat and stir to prevent coconut milk from burning.", "Then, add the potatoes.", "Pour remaining vegetable broth over the potatoes and bring to a boil.", "Next, add the carrots and mushrooms.", "Stir and bring to a boil.", "Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.", "Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes].", "Now, uncover the pot and add the remaining coconut milk.", "Stir, bring to a boil.", "Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked].", "Make sure the broccoli and carrots are submerged in the fluid so they cook.", "Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked." ]
[Name] George Washington's Eggnog Recipe [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-10-30T21:29:00Z [Description] Make and share this George Washington's Eggnog Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "12", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["milk", "sugar", "brandy", "rum", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.1 [FatContent] 21.1 [SaturatedFatContent] 13.2 [CholesterolContent] 76.5 [SodiumContent] 53.1 [CarbohydrateContent] 15.1 [FiberContent] 0.0 [SugarContent] 9.8 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] 16 cups [RecipeInstructions] Mix liquor first. Separate yolks of eggs from whites into separate bowls. Add sugar to beaten yolks. Mix well. Add milk and cream to yolk mixture, beating slowly. Beat egg whites until stiff peaks form. Fold egg whites slowly into yolk and cream mixture. Let sit for several days, up to a few weeks.
[Name] Fresh Watermelon Gazpacho! [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-10-30T21:30:00Z [Description] Who doesn't love watermelon??!! Try this amazing cold Gazpacho made with all fresh ingredients!! Great on a warm day!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/s1PM82WnTSmmQZQWQ4mN_IMG_20200706_174951_851.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/s1PM82WnTSmmQZQWQ4mN_IMG_20200706_174951_851.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/s1PM82WnTSmmQZQWQ4mN_IMG_20200706_174951_851.jpg" ] [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "2", "1/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["tomatoes", "watermelon", "feta cheese", "red wine vinegar", "extra virgin olive oil", "cucumber", "red onion", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.8 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 10.9 [FiberContent] 1.3 [SugarContent] 7.5 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender, puree 1 1/2 cup of the watermelon with the onion, tomato and cucumber. Then add the vinegar, oil and a pinch of fresh dill. Add salt and pepper to taste. Run through a mesh sieve. Serve chilled with feta, remaining watermelon and fresh dill. Enjoy!
[Name] Healthy Eggs Florentine [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-10-30T21:30:00Z [Description] Make and share this Healthy Eggs Florentine recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "10", "10 3/4", "4"] [RecipeIngredientParts] ["eggs", "frozen chopped spinach", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.4 [FatContent] 18.0 [SaturatedFatContent] 8.4 [CholesterolContent] 224.2 [SodiumContent] 693.3 [CarbohydrateContent] 9.1 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Cook spinach until just heated; drain thoroughly, pressing all liquid from spinach. Press drained spinach into a 9X9 greased casserole. With a large spoon make a indentation for each egg. Crack and drop egg into each indentation. Sprinkle cheese over eggs. Lightly beat soup; pour over eggs and cheese. Sprinkle any remaining cheese over soup. Bake at 325 degrees F for 20 to 25 minutes or until bubbly. Serve immediately.
[Name] Carne Molida Enchiladas [AuthorId] 2849190 [AuthorName] DrBuzzetta [CookTime] PT25M [PrepTime] PT1H30M [TotalTime] PT1H55M [DatePublished] 2020-10-30T21:30:00Z [Description] Make and share this Carne Molida Enchiladas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2849190/eAQIq0WHSTC095YxbMGg_64F689CA-2A7B-48C9-A199-AC5D18B407D4.jpeg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "2", "1/4", "2", "1/4", "1/2", "2", "3", "4", NA, "1", "3/4", "1/3", "14 1/2", "3", "1", "1 1/2", "1", "1", NA, NA, "12", NA, NA] [RecipeIngredientParts] ["ancho chilies", "arbol chiles", "yellow onion", "garlic cloves", "sesame seeds", "water", "salt", "ground beef", "onion", "yellow bell pepper", "diced tomatoes", "minced garlic cloves", "oregano", "ground cumin", "sweet paprika", "salt", "pepper", "corn tortillas", "mozzarella cheese", "queso fresco"] [AggregatedRating] nan [ReviewCount] nan [Calories] 683.2 [FatContent] 40.5 [SaturatedFatContent] 12.7 [CholesterolContent] 86.2 [SodiumContent] 132.1 [CarbohydrateContent] 51.0 [FiberContent] 11.2 [SugarContent] 5.5 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] 12 enchiladas [RecipeInstructions] Make Sauce: Using kitchen shears, cut off stem ends of chiles and remove seeds and veins. Put chiles in pan with 4 cups water. Bring to a boil, and simmer for 10-15 minutes until chiles are softened. In another pan, put pumpkin seeds and sesame seeds in dry pan and roast over medium high heat until they begin popping and become colored/toasted. Pull chiles out of water and put in blender with yellow onion, garlic, and toasted pumpkin and sesame seeds. Blend until smooth. In pan used for toasting, heat up 3 TBSP lard until hot and using a sieve/strainer, strain the blender contents into pan. If needed, use the remaining 1 cup water and contents of strainer blend one more time until smooth. Strain into pan with rest of sauce. Discard what remains in the strainer. Add 1/4 tablet of Abuelita drinking chocolate stirring until melted. Sauté sauce over medium heat until thickened stirring occasionally - about 10-15 minutes. Filling: In a pan, sauté ground beef until no longer pink, remove from pan, and set aside. Sauté onions in olive oil until translucent. Add garlic and sauté until fragrant about a minute. Drain can of diced tomatoes reserving liquid. Add tomatoes, beef, and yellow pepper in pan with onions and garlic, and sauté until slightly golden. Add oregano, smoked paprika, cumin, sweet paprika, and salt and pepper to taste. Assembly: Heat a pan with 1/2 inch lard or oil to about 350°F, and dip the tortillas into the oil until softened for about 10-15 seconds each side, and set aside on a plate. In a 9 x 13” baking pan, coat the bottom with a little of the enchilada sauce. Place a tortilla into pan, spoon some filling onto tortilla, and roll the tortilla with the seam on the bottom. Once tortillas are filled, spoon sauce over center of the enchiladas. Sprinkle with mozzarella and queso fresco. Bake at 350°F for about 20-25 minutes until cheese is melted. Place under a broiler for a couple minutes if cheese isn’t golden brown. Serve.
[Name] CRISPY EGG ROLLS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-10-30T21:31:00Z [Description] Crispy on the outside with a flavorful filling, this “baked” appetizer is incredibly tasty! VIDEO https://www.youtube.com/watch?v=mlZD0Skw9S4 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wxEQvgu5SRC913jYHkEA_Egg-Rolls-1_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/wxEQvgu5SRC913jYHkEA_Egg-Rolls-1_Fotor-1024x768.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "3/4", "1", "1/2", "1", "1/2", "4", "1", "1", "1", "1/4", "1/4", "1/3", "24", "3/4", "1/2", "1/4", "3", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["canola oil", "napa cabbage", "carrot", "bean sprouts", "low sodium soy sauce", "brown sugar", "ground pork", "garlic cloves", "fresh ginger", "hoisin sauce", "oyster sauce", "Chinese five spice powder", "black pepper", "chives", "brown sugar", "ketchup", "low sodium soy sauce", "sea salt", "ground ginger", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.6 [FatContent] 5.4 [SaturatedFatContent] 1.7 [CholesterolContent] 16.5 [SodiumContent] 344.3 [CarbohydrateContent] 28.2 [FiberContent] 0.9 [SugarContent] 8.2 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 24 egg rolls [RecipeInstructions] ["In a large skillet over medium heat, add canola and when hot, add cabbage and carrots; sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Stir in soy sauce and brown sugar; cook for 2 minutes. Using a slotted spoon, transfer cabbage mixture to a large bowl and set aside.", "Add ground pork and cook half way, breaking down the meat into small pieces. Add some sesame oil and cook until almost done. Add garlic and ginger; sauté until the meat is completely cooked. Add hoisin sauce, oyster sauce, Chinese 5 spice and freshly ground black pepper; cook until the liquid is almost gone. Add chives and continue cooking until liquid is all evaporated, about 1 ½ to 2 minutes, stirring constantly.", "Transfer meat mixture to cabbage mixture; stir well and let it cool for 25 to 30 minutes.", "Preheat oven to 400ºF.", "Fill the wrappers by placing 2 tablespoons of filling on the front third of the egg roll wrapper, close to one corner. Compact the mixture and bring the corner over. Roll it once then fold the sides in and roll it up all the way to the end. Transfer egg rolls (seam side down] to a baking dish lined with lightly greased foil. Spray them with cooking oil and transfer to the preheated oven; bake for 9 minutes.", "When time is up, flip them, seam side up, and bake for another 7 to 8 minutes or until golden brown.", "Meanwhile, in medium saucepan, add brown sugar, Shaoxing wine, pineapple juice, ketchup, soy sauce, chili oil, salt and freshly ground ginger. Whisk very well and bring the mixture to a boil. Reduce heat to low and keep it warm until needed. If sauce is not thick enough, add cornstarch mixture.", "Remove egg rolls from heat and transfer to a baking sheet lined with a wire rack; cool for 10 to 12 minutes before serving. Makes 24 egg rolls." ]
[Name] Lazagna [AuthorId] 197045 [AuthorName] Splash035 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-10-30T21:32:00Z [Description] Make and share this Lazagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2", "2", "1/2", "2", "1", "2", "4", "1", "1", "1/2", "23", "1/2", "1", "1", "1", "12"] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "crushed tomatoes", "tomato sauce", "tomato paste", "water", "white sugar", "fennel seed", "fresh basil leaves", "fresh Italian parsley", "salt", "ground pepper", "ricotta cheese", "nutmeg", "egg", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.2 [FatContent] 28.3 [SaturatedFatContent] 14.9 [CholesterolContent] 118.7 [SodiumContent] 1368.3 [CarbohydrateContent] 36.2 [FiberContent] 4.0 [SugarContent] 8.8 [ProteinContent] 37.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look over a medium heat. It takes about 6 to 9 minutes to brown the meat. Remove the grease from the meat once it is finished browning. Add crushed tomatoes, tomato sauce, tomato paste, water. Gently stir this into the cooking meat. Add white sugar, fennel seed, basil, 2 tablespoons Italian parsley, salt, Italian seasoning, pepper. Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes. While the noodles are soaking you can make the cheese filling. In a bowl put ricotta cheese, nutmeg, egg, 2 tablespoons Italian parsley and mix these ingredients together with a spoon. Build the lasagna layers. Use a 9×13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan. Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer. Spread 2 cups of meat sauce over the cheese layer. Lay down the next layer of noodles. Spread the remaining ricotta mixture over noodles. Spread the mozzarella and Parmesan cheeses saving some cheese for the top of thelasagna. Put the last layer of meat sauce on the cheeses. Sprinkle the remaining cheese on top. Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.
[Name] Quick & Easy Turkey Casserole [AuthorId] 680104 [AuthorName] CrazyLadyMe [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2020-10-30T21:32:00Z [Description] Make and share this Quick & Easy Turkey Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "1/2", "3", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["turkey", "cheese", "celery", "green pepper", "onion", "carrot", "mayonnaise", "salt", "pepper", "Uncle Bens wild rice", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.2 [FatContent] 12.1 [SaturatedFatContent] 7.1 [CholesterolContent] 28.9 [SodiumContent] 687.9 [CarbohydrateContent] 20.3 [FiberContent] 2.6 [SugarContent] 4.5 [ProteinContent] 11.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook the rice. Mix in corn. Mix remaining ingredients. In a casserole dish, layer the rice mixture and then the turkey mixture. Bake at 350 for 30 minutes.
[Name] Blue Cheese Dressing With Kefir and Greek Yogurt [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2020-10-30T21:33:00Z [Description] Make and share this Blue Cheese Dressing With Kefir and Greek Yogurt recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2 - 1", "1/4", "3/4", "1", "1 -2", NA] [RecipeIngredientParts] ["blue cheese", "buttermilk", "white vinegar", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.2 [FatContent] 2.5 [SaturatedFatContent] 1.6 [CholesterolContent] 6.6 [SodiumContent] 125.8 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except blue cheese in bowl and mix well. Stir in blue cheese. Cover and refrigerate. Use as needed. Keep in refrigerator for 2 weeks.
[Name] Creamy Hearty Chicken & Dumplings [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-10-30T21:33:00Z [Description] Make and share this Creamy Hearty Chicken & Dumplings 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/2002830233/1TZnYlqRQxOx4XmcWtfs_IMG_20201029_190549_577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/1TZnYlqRQxOx4XmcWtfs_IMG_20201029_190549_577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002830233/1TZnYlqRQxOx4XmcWtfs_IMG_20201029_190549_577.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "6 1/2", "3", "1", "3", "4", "1", "7", "6", "3/4", "2", "2", "2", "1", "1", "1 1/4"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "minced garlic cloves", "celery", "carrots", "butter", "flour", "salt", "pepper", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.7 [FatContent] 25.9 [SaturatedFatContent] 12.5 [CholesterolContent] 177.5 [SodiumContent] 2069.8 [CarbohydrateContent] 61.0 [FiberContent] 4.2 [SugarContent] 12.3 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Dice the onion, celery and carrots small and add them to a large pot or Dutch Oven on medium high heat. Add the minced garlic and cook until onions are soft and transparent. Then add the chicken and flour. Stir until fully coated and flour slightly browns. Then add your chicken stock, whole milk and peas. Stir until combined and simmer for 10 minutes.", "In a medium sized bowl, mix 2 cups flour with 1 Tbsp baking powder, and 1 Tsp Salt. Once fully combined, add milk and stir until dough comes together. Using 2 dinner spoons, scoop and scrape small dough balls into the simmering pot. Once all the dough is in, cook for an additional 5-10 minutes or until the dough is cooked and the liquid has thickened. Season with salt and pepper to taste and enjoy!" ]
[Name] PRINCE WILLIAM'S SPAGHETTI BOLOGNESE - FUTURE BRITISH KING [AuthorId] 271221 [AuthorName] Big Bill in Big D [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-10-30T21:34:00Z [Description] Recipe published for a celebrity cookbook to support the homeless charity, The Passage. Princess Kate says William made this recipe frequently to impress her when they were away at University. I haven't made it yet, but it sounds delicious. I had to make a few changes only to meet U.S. measurements and vocabulary. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "3/4", "1", "1/2", "1", "14", "1", "1", "1/2", "8", "2", "2"] [RecipeIngredientParts] ["olive oil", "butter", "onion", "carrot", "celery", "lean ground beef", "dry white wine", "milk", "nutmeg", "Italian-style diced tomatoes", "tomato paste", "salt", "black pepper", "spaghetti", "bucatini pasta", "parmesan cheese", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.8 [FatContent] 24.0 [SaturatedFatContent] 10.9 [CholesterolContent] 87.3 [SodiumContent] 976.3 [CarbohydrateContent] 56.2 [FiberContent] 4.4 [SugarContent] 7.5 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and butter in a large saucepan and fry the onion over medium heat until just softened, then add the carrot and celery and cook for a couple of minutes, stirring. Crumble the ground beef and add to the pan, stirring to mix all together. Cook until the meat is no longer pink but do not let it brown. Pour in the wine and continue cooking until it has all evaporated. Turn down the heat to medium-low (suggest low] and stir in the milk and nutmeg, and cook until the milk has evaporated. Simmer very, very gently, uncovered, for about three hours, stirring from time to time. Taste test for enough salt and pepper half-way through simmering. When your sauce is ready, bring a big pot of water to a boil and add a teaspoon of salt. Add the pasta to the water, stir well with a wooden spoon for 1 minute and cook as per the packet instructions. Drain well. Divide the pasta between four bowls and add the hot bolognese sauce to each serving. Sprinkle with the parsley and serve the parmesan in a small dish for each person to add the preferred amount of cheese.
[Name] 8 CHEESE VEGETABLE LASAGNA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2020-10-30T21:34:00Z [Description] With fresh vegetables, 8 different types of cheese, and spices, this incredibly flavorful lasagna is packed with so much goodness! VIDEO https://www.youtube.com/watch?v=pNi8zTdqMEg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0UW1ZRZFRm7nIkVX6Qer_Vegetable-Lasagna-1_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0UW1ZRZFRm7nIkVX6Qer_Vegetable-Lasagna-1_Fotor-1024x768.jpg"] [RecipeCategory] European [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "1", "1", "1 1/2", "1 1/2", "2", "1", "4", "2", "1/2", "4", "4", "4", "2", "3", "3", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "1", "1", "1/2", "1/4", "1/2", "1", "18", "1", "1"] [RecipeIngredientParts] ["ricotta cheese", "egg", "parsley", "butter", "olive oil", "carrots", "red onion", "zucchini", "bell peppers", "garlic cloves", "cauliflower florets", "broccoli florets", "corn kernels", "milk", "heavy cream", "unbleached all-purpose flour", "parmesan cheese", "asiago cheese", "sharp cheddar cheese", "swiss cheese", "monterey jack pepper cheese", "pecorino romano cheese", "dried basil", "dried oregano", "onion powder", "sweet paprika", "garlic powder", "black pepper", "frozen spinach", "mozzarella cheese" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.2 [FatContent] 26.4 [SaturatedFatContent] 15.3 [CholesterolContent] 95.0 [SodiumContent] 289.1 [CarbohydrateContent] 39.2 [FiberContent] 3.9 [SugarContent] 3.6 [ProteinContent] 17.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Grease a 10x15X3-inch casserole dish. Soak raw, hard noodles in a large bowl of very hot tap water for 20 minutes. Preheat oven to 375ºF. In a bowl, combine ricotta, egg and parsley; stir and set aside. In a large skillet over medium heat, add 1 tablespoons each butter and oil. Add carrots and onion; sauté until start to soften, about 3 minutes. Add zucchini, mixed bell pepper and poblano; stir, cover and cook for 7 minutes. Add garlic and sauté for 1 minute. Transfer carrot mixture into a large bowl using a slotted spoon. Return skillet back to the heat and bring liquid to a simmer. Add cauliflower and sauté for 2 minutes; add remaining oil & butter. When it starts to brown, add ¼ cup water, cover and steam for 3 minutes. Add broccoli, stir, cover and steam for 2 minutes. Transfer cauliflower mixture to the large bowl and add corn kernels; stir until well combined and set aside. In a large pot over medium heat, combine milk, heavy cream and flour; stir until flour is well blended. Add ½ cup Parmesan cheese, Asiago, Aged Cheddar, Swiss, Pepper Jack, and Pecorino Romano; whisk with a ball whisk until combined. Reduce heat to medium-low and add basil, oregano, onion powder, sweet paprika, garlic powder, red chili flakes and black pepper; stir. Add spinach, stir and keep it warm while assemble the lasagna. Spoon a thin layer cheese sauce and then lay 6 noodles. Spoon half vegetable mixture evenly and then half ricotta mixture, covering the entire surface. Pour half the cheese sauce uniformly; repeat the process. On the top layer, sprinkle the remaining ½ cup Parmesan cheese, then Mozzarella and panko. Transfer to the preheated oven and bake for 30 minutes or until brown. Let it sit for 15 minutes before serving.
[Name] Halloween Party Mix (Allergen Friendly) [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-10-30T21:35:00Z [Description] Halloween is around the corner and it may be looking a bit different for some of us this year. Trick or treating around the neighborhood with your kiddos might be a bit of a stretch. We know all too well because we are helping our kids celebrate in an alternative fashion this year by staying in our little pod with a costumed, candy scavenger hunt. Call us crazy. But! We are going to be working hard to keep those sugar highs to a minimum. Whether you love it or hate it, Candy Corn is a staple this time of year, and by itself, it’s just handfuls of sugar and corn syrup. Well, we’ve found a way to incorporate a touch of healthiness into the sugar high that comes with Halloween. Enter the Halloween Party Mix. While it does include those sugar filled kernels, they definitely aren’t the majority, with dried fruits, pretzels, and our personal favorite, roasted garbanzo beans, (just as a side note, we think roasted garbanzo beans are a tasty treat any time of the year on their own.) you’ll forget those candy corns were even in the mix. And here’s the best part, the chickpeas act as the nuts in this mix making it allergen free. To be honest, when we’re talking about chickpeas, there are a lot of benefits; they are full of protein, which means you can use them as a meat replacement and that this trail mix is a great treat between meals. We love this mix of flavors. The candy corn gives you that classic Halloween feel, the chickpeas and pretzels give you a can’t put down salty snack and the fruit throws in a zing of flavor. In order to make this recipe completely allergen free, make sure to use the Jelly Belly branded candy corn, and we found this delicious gluten-free pretzel from Glutino. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/WTlEiQyzSAmAeEfwKIgk_take%205-1-5.jpg" [RecipeCategory] Halloween [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "1"] [RecipeIngredientParts] ["garbanzo beans", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 807.7 [CarbohydrateContent] 67.4 [FiberContent] 8.6 [SugarContent] 11.4 [ProteinContent] 10.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and serve! This recipe is extra delicious when you make your own roasted garbanzo beans. You can find that reicpe here. *Double check your candy corn most are naturally gluten free but you have to look harder to find one that is processed in a wheat free facility.
[Name] Deliciously Cakey Scones [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-11-02T16:39:00Z [Description] These quick, cakey Scones are so delicious and well balanced; not too sweet & not too buttery, the perfect addition for your next tea party! VIDEO https://www.youtube.com/watch?v=wD6amlr8V1M [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/w7mHmgyTgqu98EmPjjL4_Scones_Fotor-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "3", "1/2", "6", "1", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "granulated sugar", "baking powder", "sea salt", "unsalted butter", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.7 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 24.7 [SodiumContent] 156.1 [CarbohydrateContent] 15.5 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 15 scones [RecipeInstructions] In a large bowl, combine flour, sugar, baking powder and sea salt; whisk until well mixed. Transfer flour mixture into a bowl of food processor and add cold butter; process until mixture resembles to coarse crumbs. Transfer back to the bowl and pour in milk. With the tip of the fork, stir the mixture until it just gets together – DON’T overmix. Preheat oven to 400ºF. Transfer the dough onto a lightly floured work surface and form a round shape, flatten it down to ¼-inch thick. If need it, roll it but don’t press hard on the dough. Dip a 2 ¼-inch (58mm] cookie cutter in flour and cut; repeat for each scone. Transfer onto a baking sheet lined with a silicone mat. Brush off any excess flour and apply egg wash on top of each of them. Transfer into the preheated oven and bake 15 minutes or until they puffy and slightly golden brown. Let them cool off on a wire rack slightly before serving them warm with strawberry butter.
[Name] Halloween Stuffed Peppers [AuthorId] 2000948374 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2020-11-02T16:41:00Z [Description] Make and share this Halloween Stuffed Peppers 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/2000948374/OOwXWwScQ3eQltFjw37c_95F6C509-0741-4881-A858-19B76F526724.jpeg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["red bell peppers", "yellow bell peppers", "orange bell peppers", "lean hamburger", "pepper", "parsley", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.3 [FatContent] 8.0 [SaturatedFatContent] 3.1 [CholesterolContent] 47.6 [SodiumContent] 837.6 [CarbohydrateContent] 17.0 [FiberContent] 4.6 [SugarContent] 9.7 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook hamburger till it’s done. Approx. 10 minutes on medium cooktop setting. Mix in beans, pepper and parsley. Add sauce. Mix till all covered nicely. Approx. 10 minute Let sit on low setting while you carve out Pepper Pumpkins. Wash and clean out seeds in the peppers. Air dry and then fill with mixture. Bake in muffin tins approximately 20 minutes. Serve while hot. Happy Halloween!
[Name] Cheddar Biscuits Recipe With Kefir [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-11-02T16:41:00Z [Description] I like the idea of cutting biscuits into rectangles. So much simpler, and you don't need a dough cutter. This made a nice dough, and it was fast and easy. I skipped the step where I check them at 20 minutes though, and they really do need to be checked. Recipe courtesy of www.butteredsideupblog.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "2", "1/2", "1", "1", "1", "3/4", "8", "3", "1/2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "garlic powder", "paprika", "black pepper", "sea salt", "sharp cheddar cheese", "fresh parsley", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.1 [FatContent] 10.7 [SaturatedFatContent] 6.7 [CholesterolContent] 30.2 [SodiumContent] 333.6 [CarbohydrateContent] 14.9 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 5.5 [RecipeServings] 16.0 [RecipeYield] 16 biscuits [RecipeInstructions] ["Preheat oven to 400.", "Preheat oven to 400. Line a baking sheet with parchment paper and set aside. (I skipped this step and just used my butter wrapper to grease the baking sheet].", "Place the flour, sugar, baking powder, baking soda, garlic powder, paprika, pepper, and salt in a food processor. Pulse until well combined. Add the butter and pulse until the mixture looks like coarse sand.", "Transfer to a large mixing bowl. Add the cheese and the parsley and toss to coat in the dry ingredients. Pour in the kefir and mix briefly to form a shaggy dough.", "Transfer the dough to a parchment lined work surface (I just put a little flour on my cutting board] Knead the dough gently a few times to evenly moisten the dough. Pat out to a 7x8 inch rectangle. Slice the dough into 16 biscuits.", "Place the biscuits on the prepared baking sheet. Bake in preheated oven for 25 to 30 minutes (checking at the 20 minute mark] until the biscuits are golden and done all the way through. You can check to see if a biscuit is done by slicing one in half.", "Transfer to a cooling rack to cool until warm (or just until they don't burn your mouth]. Serve immediately." ]
[Name] Creamy Tuscan Sausage Gnocchi [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-11-02T16:42:00Z [Description] Make and share this Creamy Tuscan Sausage Gnocchi recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "6", "4", "3/4", "1", "1", "12", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["Italian sausage", "onion", "mushrooms", "garlic cloves", "chicken broth", "lemon juice", "tomatoes", "parmesan cheese", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 688.8 [FatContent] 51.6 [SaturatedFatContent] 25.9 [CholesterolContent] 146.2 [SodiumContent] 1417.1 [CarbohydrateContent] 30.8 [FiberContent] 7.0 [SugarContent] 15.8 [ProteinContent] 30.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Take the sausage and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes]. Add the onion and mushrooms when the sausage is almost done. Stir in the garlic and cook for about 30 seconds. Add the chicken broth, creamer, lemon juice, tomatoes, and gnocchi to the pan. Give it a good stir. Reduce the heat to medium and cover the pan. Cook for 5 minutes. Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted. Stir in the parmesan and pesto. Be sure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another five minutes if necessary]. Season with salt & pepper to taste and serve immediately.
[Name] Sweet & Spicy Chili [AuthorId] 1411060 [AuthorName] rkruse82 [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2020-11-02T16:43:00Z [Description] Make and share this Sweet & Spicy Chili recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/80/82/2/IuOkDiDbRfOaIayvM6b8_3575014445889285.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4 -5", "1", "1", "2", "1", "1", "4", "4", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "green sweet pepper", "garlic cloves", "kidney beans", "chili beans", "diced tomatoes", "tomato sauce", "water", "chili powder", "brown sugar", "basil", "black pepper", "cinnamon", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.2 [FatContent] 10.9 [SaturatedFatContent] 4.3 [CholesterolContent] 57.9 [SodiumContent] 708.1 [CarbohydrateContent] 41.7 [FiberContent] 9.9 [SugarContent] 14.5 [ProteinContent] 27.7 [RecipeServings] 8.0 [RecipeYield] 8 Main dish servings [RecipeInstructions] In a 4-quart Dutch oven cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, chili beans, undrained tomatoes, tomato sauce, water, chili powder, brown sugar, basil, black pepper, and cinnamon. Bring to boiling; reduce heat. Summer, covered for 20 minutes, stirring occasionally. If desired, top each serving with cheese and sour cream.
[Name] Kefir No-Bake Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-05T22:23:00Z [Description] These are a healthier cookie and very fast. Honey in place of sugar and fast to put together. Recipe courtesy of Cultured Food Life. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1 3/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["coconut oil", "cocoa powder", "honey", "rolled oats", "sea salt", "peanut butter", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.3 [FatContent] 6.1 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 55.7 [CarbohydrateContent] 11.5 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 2.3 [RecipeServings] 16.0 [RecipeYield] 16 cookies [RecipeInstructions] In a medium bowl, mix coconut oil, cocoa powder, honey, and oats. Add kefir, salt, and peanut butter and mix until well combined. Scoop with a small cookie scoop onto parchment paper. Place in the fridge for 30 minutes. Serve or keep stored in a sealed container in the refrigerator.
[Name] D.A.M. Bruschetta Caprese [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-11-05T22:24:00Z [Description] Mexican Italian Fusion! This bruschetta caprese comes together quickly with a dash of flavorful salsa, cheese and basil. For video instructions check out our youtube channel: https://youtu.be/Yb_MLLEgiFM. www.damsalsa.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002807665/Tx2A8WRQ7qJHB6a7kiQb_Screen%20Shot%202020-10-02%20at%202.41.54%20PM.png" [RecipeCategory] Mexican [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "8", "1", "5", "10", "2"] [RecipeIngredientParts] ["French baguette", "olive oil", "salsa", "fresh mozzarella cheese", "fresh basil", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.0 [FatContent] 16.3 [SaturatedFatContent] 8.0 [CholesterolContent] 44.9 [SodiumContent] 570.0 [CarbohydrateContent] 9.6 [FiberContent] 1.1 [SugarContent] 3.2 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Step 1. Preheat oven to 400 degrees. Step 2. Slice French Baguette bread into ½” thick slices and lightly brush with olive oil. Step 3. Cook crostini in 400 degree oven for 5-7 minutes. Step 4. Top crostini with 1 tsp of Medium D.A.M. Salsa. Step 5. Top D.A.M. Salsa with sliced mozzarella cheese, fresh basil, cherry tomatoes, and balsamic vinegar.

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