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[Name] D.A.M. Good Bean Dip! [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2020-11-05T22:24:00Z [Description] Zesty, smooth, delicious restaurant style bean dip! The Sabrosa salsa adds masterful flavor quickly with its use of Japones Chilis, spices and flavors stemming from Latin American cuisine. Links to a video tutorial and where to buy can be found at 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/jpQudxomQ5SlqhFEwkKp_Screen%20Shot%202020-09-22%20at%201.31.11%20PM.png" [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Mexican", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "16", "1", "1", "1/4", "1", "3/4", "1/4"] [RecipeIngredientParts] ["olive oil", "pinto beans", "salt", "pepper", "salsa", "tomatoes", "mozzarella cheese", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.7 [FatContent] 8.9 [SaturatedFatContent] 3.4 [CholesterolContent] 16.6 [SodiumContent] 813.4 [CarbohydrateContent] 33.4 [FiberContent] 11.0 [SugarContent] 2.3 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start with two saucepans. In one heat up olive oil or your preferred grease on a side burner set to Low. Then in the other saucepan set to low combine the beans, salt, pepper, and Sabrosa salsa. Once the olive oil is hot, add it to the bean mixture and mash it with a potato masher to create a smooth bean dip. Add ½ cup of cheese and set aside the rest for the garnish. Add the chopped onion and continue mashing. The onions may be added to the oil on the side in the beginning if you would prefer the onions to be caramelized. Use a spatula and transfer the bean dip to a bowl and top with the remaining cheese.
[Name] D.A.M. Good Micheladas [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2020-11-05T22:24:00Z [Description] This flavorful drink can be made in a snap! Video instructions can be found here: www.youtube.com/watch?v=aoV7fCXCJH8. For more information about D.A.M. Salsa and where it can be purchased please check out our website 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/siRlE4N3TTCrkZ9sHBd8_Screen%20Shot%202020-09-22%20at%202.00.35%20PM.png" [RecipeCategory] Beverages [Keywords] ["Mexican", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "12"] [RecipeIngredientParts] ["lime wedge", "tomato juice", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 174.5 [CarbohydrateContent] 3.1 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Start by wetting half the glass’s rim with a cut lime wedge. Dip this half of the glass in Tajin Seasoning. Add 1 spoonful of Sabrosa salsa. Fill ¼ of the glass with your choice of tomato juice, V8 or Bloody Mary and mix it up. Tilt the glass to avoid creating too much foam and fill it to the top with your favorite lager of mexican beer!
[Name] D.A.M. Sabrosa Bloody Mary [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT3M [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2020-11-05T22:24:00Z [Description] Video instructions can be found here www.youtube.com/watch?v=n_8gfIjX2WI For more information about D.A.M. Salsa and where it can be purchased please check out our website 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/uhrbJmDzTLW4LKy5hg84_Screen%20Shot%202020-09-22%20at%202.51.21%20PM.png" [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["vodka", "horseradish", "Worcestershire sauce", "lemon pepper", "key lime juice", "salsa", "tomato juice", "salt", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 431.5 [CarbohydrateContent] 8.0 [FiberContent] 1.1 [SugarContent] 5.3 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a pint glass with ice & pour it into a shaker. Add vodka, horseradish, Worcestershire sauce, Lemon pepper, celery salt, lime juice, Sabrosa, tomato juice, & olive juice. Rim a glass with chipotle salt by rubbing the juice of one lime wedge on the rim & dip it in chipotle salt. Shake up the mixture, pour it in the glass & garnish with your choice of olives & pickled veggies.
[Name] D.A.M. Good Chicken Enchiladas [AuthorId] 2002807665 [AuthorName] David M. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2020-11-05T22:25:00Z [Description] Enchiladas featuring D.A.M. salsa. This is a classic family recipe formerly used at Portland, Oregon's restaurant La Casa de Rio. For more information please visit us at www.damsalsa.com. Video instructions can be found here: www.youtube.com/watch?v=8Bf5phONA4Y [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002807665/Vt6iHDxTTSqkabIniGa2_Screen%20Shot%202020-11-02%20at%202.33.19%20PM.png" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/2", "1", "1", "1", "1", "1", "1/2", "2", "2", "1", "8 -10", "2"] [RecipeIngredientParts] ["salsa", "chicken", "flour", "chili powder", "oregano", "cumin", "pepper", "salt", "water", "chicken broth", "cornstarch", "onion", "corn tortillas", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.7 [FatContent] 39.5 [SaturatedFatContent] 16.6 [CholesterolContent] 135.3 [SodiumContent] 1824.5 [CarbohydrateContent] 87.1 [FiberContent] 12.2 [SugarContent] 4.6 [ProteinContent] 50.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the chicken on the stove and save the broth for the enchilada sauce. Chop up the chicken, mix in the salsa and set aside for filling. Pre-heat the oven to 400°. In a separate bowl, start the enchilada sauce by mixing together the flour, chili powder, garlic, oregano, cumin, pepper, salt and water. Once well mixed add it to the chicken broth on the stove and let cook. Add corn starch a little at a time until thickened to desired consistency. Cook until the sauce turns from a red shade to orange. Add about 1 cup of enchilada sauce to the filling and mix well. Start filling the enchiladas by first dipping the corn tortillas in the warm enchilada sauce to make them pliable, then fill with chicken, onion and cheese. Top the enchiladas with more enchilada sauce and cheese. Bake until the enchiladas are bubbling, for about 20 - 25 minutes.
[Name] Sweet Potato Waffles With Cinnamon Maple Syrup [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2020-11-05T22:25:00Z [Description] Make and share this Sweet Potato Waffles With Cinnamon Maple Syrup 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/rhQfS1RJTWu8D2FiNdkH_IMG_20201031_132404_134.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1/4", "1", "6", "2", "1", "1", "6", "1/2", "3", "1"] [RecipeIngredientParts] ["sweet potato", "dark brown sugar", "milk", "butter", "flour", "baking powder", "salt", "vanilla extract", "maple syrup", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1064.1 [FatContent] 20.4 [SaturatedFatContent] 12.4 [CholesterolContent] 54.3 [SodiumContent] 1147.5 [CarbohydrateContent] 210.7 [FiberContent] 2.0 [SugarContent] 143.4 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Open and drain sweet potatoes, add to food processor with milk, brown sugar, butter and vanilla. Pulse until well combined and smooth. In a large bowl, mix together flour, baking powder and salt. When well combined, stir in sweet potato mixture. Add egg whites to stand up mixer and whisk on high until stiff peaks form. Fold egg whites into the batter, 2 cups at a time. Once it’s well incorporated, scoop about 1 cup of batter onto a hot greased waffle iron and cook for about 5 minutes or until slightly golden and crispy. Warm up maple syrup in a pot on low heat. Once warmed, stir in cinnamon.
[Name] Delicious Pressure Cooker Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2020-11-05T22:25:00Z [Description] I doubled this recipe, and I'm glad I did because it was delicious. I'll post as written, but you may want more servings like I did. I found it was a little acidic so I added the brown sugar but not the apple cider vinegar. I've never added sugar to chili before. I used half ground turkey and half ground pork, but any ground meat will work. I also used worcestershire sauce as a substitute for fish sauce, but you can also use soy sauce. I thought the lime garnishment would be odd, but after I added the sugar I appreciated the lime. Recipe courtesy of www.pressurecookrecipes.com Amy + Jacky. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", "3", "28", "1 -2", "1", "1", "1", "1", NA, "1", "2", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "red kidney beans", "tomato paste", "crushed tomatoes", "chili powder", "cumin seed", "dried oregano", "olive oil", "apple cider vinegar", "brown sugar", "fish sauce", "soy sauce", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 854.9 [FatContent] 31.9 [SaturatedFatContent] 11.0 [CholesterolContent] 115.7 [SodiumContent] 1487.8 [CarbohydrateContent] 85.1 [FiberContent] 25.9 [SugarContent] 4.2 [ProteinContent] 62.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat up instant pot using Saute More function. Wait until indicator says HOT. Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tablespoon olive oil to instant pot. Ensure the oil coats entire bottom of pan. Add ground beef to instant pot. The ground beef will start to release mixture. At the 5 minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (5 to 7 minutes]. Taste and adjust the seasoning with more kosher salt and ground black pepper. Mix chicken stock mixture: While the ground beef is browning, mix 1 cup unsalted chicken stock, 2 tablespoons fish sauce, 1 tablespoon regular soy sauce, and 1 teaspoon unsweetened cocoa powder in a 500 ml measuring cup. Add onions, minced garlic, 1 tablespoon ground cumin seed, 2 tablespoons chili powder, and 1 teaspoon dried oregano. Saute for about 5 minutes until the spices start to release their fragrance. Stir frequently. Pour in 1/2 cup of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture. Add in the reserved beef juice. Pour in the remaining Umami Chicken Stock Mixture. Add 2 cans of drained red kidney beans. Mix well. Add 3 tablespoons tomato paste and 1 can of crushed tomatoes with all the juice on top. Do Not Mix. With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position. Pressure cook at High Pressure for 10 minutes plus Natural Release. Open the lid carefully. If the chili is too runny, give it a quick stir and cook for another few minutes using the Saute mode. Taste and season with brown sugar, kosher salt, and pepper. You may also want to add a tablespoon of apple cider vinegar. It will significantly change the flavor profile. Garnish chili with optional ingredients. Serve over your favorite side dishes.
[Name] The Dr Pepper-Iest Dr Pepper Recipe [AuthorId] 2002782149 [AuthorName] jasonlloyd [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2020-11-05T22:26:00Z [Description] Make and share this The Dr Pepper-Iest Dr Pepper Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour Dr Pepper into ice tray. Wait 3 hours to fully freeze. Combine Dr Pepper from can and bottle. Add ice cubes. Serve in a cup or glass.
[Name] DUXELLES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-11-05T22:26:00Z [Description] It’s definitely a delicious versatile condiment. This mushroom paste can be added to many different recipes or enjoy on its own with crackers. VIDEO https://www.youtube.com/watch?v=kkF8e47T3kA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/DD2LaIW3QDq1KZBEGOEz_Duxelles-13_Fotor-1024x768.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1/4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["mushrooms", "unsalted butter", "shallot", "garlic clove", "sea salt", "black pepper", "dry white wine", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 24.1 [SaturatedFatContent] 14.8 [CholesterolContent] 61.1 [SodiumContent] 2354.3 [CarbohydrateContent] 21.0 [FiberContent] 3.2 [SugarContent] 6.8 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["In the bowl of a food processor, pulse mushrooms until fine; set aside.", "In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.", "Add white wine, increase the heat to high and bring to a boil. Reduce heat back to medium and simmer until liquid is evaporated and the mixture is a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve. Yields 1 cup." ]
[Name] Dutch Oven Apple Butter [AuthorId] 2002830233 [AuthorName] Chef Ken Stoneback [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-11-05T22:26:00Z [Description] Make and share this Dutch Oven Apple Butter 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/nLsyQ4TRSiGseE0sWPGf_IMG_20201103_203817_976.jpg" [RecipeCategory] Spreads [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["apples", "brown sugar", "apple cider", "cinnamon", "kosher salt", "nutmeg", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 77.5 [CarbohydrateContent] 18.0 [FiberContent] 2.0 [SugarContent] 15.0 [ProteinContent] 0.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Peel and core your apples, afterwards they should weigh about 2 pounds. I used 6 medium sized apples. You can use any kind of apple or a mixed variety. Cut them into large chunks and add to food processor. Pulse until you have small chunks. You may have to do this in batches if your apples don’t all fit. Move apples to a dutch oven. Stir in remaining ingredients to dutch oven and bring to a boil. Once it comes to a boil, turn down to low heat and cook for 2-3 hours. Stir about every 30 minutes. Turn off heat and scoop the apple mixture into a blender. Blend on high until smooth. You can add a teaspoon or two of apple cider to thin if needed. Allow to cool and store in an airtight container in the fridge.
[Name] Popular Kung Pao Chicken [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-11-05T22:26:00Z [Description] Kung Pao chicken is so popular in Chinese cuisine. Some prefer deep fried while some like me prefer steaming the chicken cube. Anyway both require a thick spicy soybean sauce to be complete the dish. It's so good on top of a bowl of white rice. One cannot have enough once start! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/Yo4irf8LSISd1NDAzcgL_Kung Pao Chicken 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/3IZJnaTRPWjczCyuOfqQ_KPC Step 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/yEKxdYDjSRO0mRCi5V8A_KPC Step 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/0aOKUPnRGiHI1L2wjX3y_KPC Step 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/Z6xaxO0nTjSVxlEAzYej_KPC Step 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/99ripWBsSVagFeHjm6B8_KPC Step 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/0AGj7AHS7qqtUaWyspW7_KPC Step 6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/4I9sUbKTOqP01UdK492w_KPC Step 7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/RtfOX4nSoeLe2F0Irx4O_KPC Step 8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/5N4xtRURauQiBTvIkeQx_KPC Step 9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/6qytHBDeRbennbQxgpvg_KPC Step 10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/aRJVjhyWTgejkW1JCYFy_KPC Step 11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/eUV4r8gDSrOrcB25dMT4_KPC Step 12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/74/gRnXzdGXSgqXcQGx75oV_KPC Step 13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/WmVrTrUkSh6VzjV5B6Sz_Kung%20Pao%20Chicken%201.jpg"] [RecipeCategory] Chinese [Keywords] ["Asian", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["270", "250", "3", "25", "3", "85", "20", "10", "1", "1/2", "1", "1/2", "1", "1 1/2", "1", "1", "1", "2", "1/2", "1", "2", "2 1/2"] [RecipeIngredientParts] ["skinless chicken breasts", "red chili peppers", "garlic cloves", "red onions", "scallions", "ginger", "white pepper powder", "rock salt", "soy sauce", "rice wine", "tapioca flour", "thick soy sauce", "black vinegar", "mirin", "white pepper powder", "rock salt", "tapioca flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.2 [FatContent] 12.7 [SaturatedFatContent] 2.1 [CholesterolContent] 60.1 [SodiumContent] 799.6 [CarbohydrateContent] 12.4 [FiberContent] 1.6 [SugarContent] 4.0 [ProteinContent] 22.9 [RecipeServings] 3.0 [RecipeYield] 700 grams [RecipeInstructions] Cut chicken into 2cm cube. Add ingredients to marinate. Mix well with tapioca flour. Oil added at last. Let it marinate for 20 minutes. Cut scallion, ginger, red chilli pepper and dried chilli pepper into 4cm strips. Coarsely chop garlic and onions. Add thick soy sauce, vinegar, mirin, pepper powder and salt to chicken stock and mix well. Mix tapioca flour to water and set aside. When water boil, steam chicken and red chilli pepper for ten minutes. Meanwhile, heat a tbsp of oil in pot. Sauté garlic, ginger and dried chilli pepper until its' flavours comes out. Fried onion just to coat it with oil. Add in white part of scallion and stir for a few seconds. Add sauce. Bring it to boil with medium heat. Turn heat down a bit and let it boil for a minute. Add sugar to taste. Stir tapioca and water with a spoon. Add it slowly and accordingly while stirring with spatula until the consistency needed. Serves the chicken cube with sauce on top.
[Name] TENDER SOUTHWEST CHICKEN THIGHS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-11-05T22:27:00Z [Description] Tender, juicy and flavorful, it’s a great weeknight dinner! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lMxIyG9dRNqNNlpaDyNC_Southwest-Chicken-Thighs-3_Fotor-1024x768.jpg" [RecipeCategory] < 4 Hours [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "1", "1", "3/4", "3/4", "3/4", "2", "1/4", "1", "1", "1/4", "2/3", "1/2", "1", "2/3"] [RecipeIngredientParts] ["chicken thighs", "mild paprika", "sea salt", "black pepper", "olive oil", "red onion", "celery", "garlic cloves", "dry white wine", "rosemary", "lemon juice", "low sodium chicken broth", "lemon zest", "corn kernels", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.0 [FatContent] 36.7 [SaturatedFatContent] 15.8 [CholesterolContent] 141.6 [SodiumContent] 723.3 [CarbohydrateContent] 27.9 [FiberContent] 4.3 [SugarContent] 3.6 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 4 thighs [RecipeInstructions] ["Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.", "Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.", "Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.", "When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately." ]
[Name] DECADENT FISH STEW [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-11-05T22:27:00Z [Description] Garnished with fresh chopped parsley and served with crusty bread, this tasty dish is a delicious comfort food to enjoy anytime. VIDEO https://www.youtube.com/watch?v=mczjr-0QLH0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lrUsTutYTPS1Ibm5UNJc_Fish-Stew-3_Fotor-1024x768.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1/2", "1/2", "3", "1", "1", "1", "1/2", "1/4", "1", "1", "1/2", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "celery", "sea salt", "black pepper", "garlic cloves", "tomato paste", "diced tomatoes", "thyme", "red pepper flakes", "low sodium chicken broth", "dry white wine", "capers", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.0 [FatContent] 13.4 [SaturatedFatContent] 2.0 [CholesterolContent] 114.3 [SodiumContent] 1059.0 [CarbohydrateContent] 21.3 [FiberContent] 3.8 [SugarContent] 8.3 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan over medium heat, add oil and when hot, add onions and celery; season with salt and pepper and sauté for 4 minutes. Add red and yellow peppers; cook for 3 minutes. Add garlic and sauté for 1 minute. Add tomato paste and stir well, coating the vegetables. Add diced tomatoes, thyme, smoked paprika and red pepper flakes; stir and simmer for 1 minute. Pour in clam juice, broth and white wine. Stir, increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer for 20 minutes. Meanwhile pat dry fish pieces and season generously on one side with salt and pepper; set aside. When 20 minutes is up, add capers and stir before placing the fish pieces. Spoon the broth over to keep it moist making sure they’re all well covered; simmer for 5 minutes. Remove saucepan from the heat and cover with the lid for 3 minutes before serving. Garnish with chopped parsley and served with crusty bread. Serves 4.
[Name] DIY Homemade Lemonade [AuthorId] 2002847565 [AuthorName] Micah N. [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2020-11-05T22:28:00Z [Description] Make and share this DIY Homemade Lemonade 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/2002847565/xlFvGI36T3C2Bsju4zYA_Screenshot%202020-11-05%20at%209.24.27%20AM.png" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "2", "10"] [RecipeIngredientParts] ["lemons", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.3 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 22.8 [CarbohydrateContent] 79.8 [FiberContent] 11.4 [SugarContent] 52.1 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. Cut all the lemons you have. 2. Squeeze all the lemon slices in water. 3. Pour sugar into water. 4. ENJOY! (WE WON'T BE NEEDING TO COOK].
[Name] Delicious Chocolate Chip & Walnut Cookies [AuthorId] 2002847769 [AuthorName] Ava Bakes [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2020-11-06T23:00:00Z [Description] Make and share this Delicious Chocolate Chip & Walnut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Weeknight", "Birthday", "< 60 Mins", "For Large Groups", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "2", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "vanilla extract", "baking soda", "hot water", "salt", "all-purpose flour", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.6 [FatContent] 11.4 [SaturatedFatContent] 5.3 [CholesterolContent] 35.8 [SodiumContent] 177.4 [CarbohydrateContent] 30.0 [FiberContent] 0.8 [SugarContent] 17.4 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Preheat your oven to 350 degrees F (175 degrees C]. Cream together the softened butter (one cup], white sugar (one cup], and brown sugar (one cup] until smooth. Beat in the (two] eggs one at a time, then stir in the vanilla. Dissolve the (1 tsp] baking soda in (two tsps] hot water. Add it to batter along with salt. Stir in the (3 cups] flour, (1 cup] chocolate chips, and (one cup] of walnuts. Roll the batter into small balls and place onto a parchment paper covered pan. Bake for about 12 minutes or until the edges of the cookies are nicely brown. Enjoy!
[Name] SHEET PAN ROOT VEGETABLE HASH [AuthorId] 2002441290 [AuthorName] SPARROWNOMERCY [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2020-11-06T23:01:00Z [Description] Make and share this SHEET PAN ROOT VEGETABLE HASH recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 -2", "1 -2", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["kielbasa", "sweet potato", "apple", "broccoli", "cauliflower", "carrot", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.9 [FatContent] 18.9 [SaturatedFatContent] 3.6 [CholesterolContent] 12.4 [SodiumContent] 214.7 [CarbohydrateContent] 17.7 [FiberContent] 3.6 [SugarContent] 8.0 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] 6 CUPS [RecipeInstructions] Cut kielbasa into bite size pieces, set aside. peel and chop potatoes and apples, combine with other vegetables. combine kielbasa with veggies, drizzle with olive oil and toss seasonings in, coating well. lay a sheet of parchment paper on a full size sheet pan, spread out mixture on the pan. place pan into a preheated oven at 375. check at 20 minutes, mixing up. remove when veggies are tender to the bite but not over cooked.
[Name] Easy Peasy Homemade Lemonade [AuthorId] 2002847565 [AuthorName] Micah N. [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2020-11-06T23:01:00Z [Description] Make and share this Easy Peasy Homemade Lemonade 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/.3/80/82/9/8WHJ1iMhTgG2QnIGrtCv_Screenshot%202020-11-05%20at%209.24.27%20AM.png" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "2", "20"] [RecipeIngredientParts] ["lemons", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 23.2 [CarbohydrateContent] 121.8 [FiberContent] 11.4 [SugarContent] 94.0 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut all lemons into wedges. Squeeze lemons into water. Add sugar. ENJOY! (WE WON'T BE NEEDING TO COOK].
[Name] Flavorful Cornbread [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2020-11-06T23:01:00Z [Description] Flavorful and delicious, this bread goes so well with a variety of Holiday dishes or simply with a nice bowl soup! VIDEO https://youtu.be/6K2DvNMBubs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/mPPDR48CQLicDvMa3xNq_Mexican-Corn-Bread-1_001-1024x768.jpg" [RecipeCategory] Breads [Keywords] ["Mexican", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1", "1/4", "1/8", "2", "1/2", "1 1/2", "3", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cornmeal", "unbleached all-purpose flour", "granulated sugar", "baking powder", "sea salt", "cayenne pepper", "eggs", "evaporated milk", "pumpkin puree", "butter", "corn kernels", "monterey jack cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2227.4 [FatContent] 64.1 [SaturatedFatContent] 32.4 [CholesterolContent] 500.1 [SodiumContent] 2317.2 [CarbohydrateContent] 370.6 [FiberContent] 28.6 [SugarContent] 19.7 [ProteinContent] 66.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 400ºF. In a medium bowl, combine all dry ingredients; whisk until well-blended and set aside. In a large bowl, combine all the wet ingredients. Add dry to wet ingredients.", "To this add corn kernels, both cheese, and peppers. Combine very well and pour into a 9 x 9-inch baking dish lightly greased with butter. Smooth the top with a spatula and transfer to the oven; bake for 45 to 55 minutes or until a cake tester inserted in the center of the bread comes out clean. Let it cool for 15 minutes before cutting it." ]
[Name] Food Processor Ice Cream (Without Ice Cream Maker) [AuthorId] 2002286891 [AuthorName] SaturaniumYT [CookTime] PT3H [PrepTime] PT26H [TotalTime] PT29H [DatePublished] 2020-11-06T23:02:00Z [Description] Make and share this Food Processor Ice Cream (Without Ice Cream Maker) recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Low Protein", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["milk", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1538.7 [FatContent] 124.2 [SaturatedFatContent] 77.7 [CholesterolContent] 449.2 [SodiumContent] 303.2 [CarbohydrateContent] 88.6 [FiberContent] 0.0 [SugarContent] 60.1 [ProteinContent] 19.8 [RecipeServings] 1.0 [RecipeYield] 1 12 oz batch Ice Cream [RecipeInstructions] In a small saucepan, mix all ingredients together and bring to a boil (milk and cream can be combined but content amount must stay the same]. Chill for at least 6 hours but no more than an entire day. After chilling, freeze for another hour. After freezing, place in food processor and blend. Repeat the freezing and blending until desired consistency is reached and after 3 hours of repeating. Once desired consistency is reached, serve or store in freezer. Enjoy!
[Name] Low Calorie Yogurt Mayo [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-09T15:55:00Z [Description] Make and share this Low Calorie Yogurt Mayo recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/8"] [RecipeIngredientParts] ["fresh lemon juice", "white wine vinegar", "Dijon mustard", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 11.9 [SodiumContent] 23.3 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 14.0 [RecipeYield] 1 Cup [RecipeInstructions] Put everything in a bowl, mix well (whip with whisk or even in food processor if you like for fast and super creamy. store in the refrigerator when done.
[Name] Michelle's Cheesey Chicken Lasagna [AuthorId] 2002460118 [AuthorName] mmontgomery32 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2020-11-09T15:59:00Z [Description] Make and share this Michelle's Cheesey Chicken Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1", NA, NA, NA, "1 1/2", "1 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cottage cheese", "salt", "ground black pepper", "garlic powder", "mild cheddar cheese", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.3 [FatContent] 21.2 [SaturatedFatContent] 11.5 [CholesterolContent] 116.0 [SodiumContent] 738.4 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 2.6 [ProteinContent] 39.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1>Pre-heat the oven to 425 degrees F. 2>Boil the chicken in salted water, 10 minutes, or until no longer pink in the middle. Drain the chicken, pat dry with a paper towel. Utilizing a cutting board, dice chicken up into small pieces, then place in a blender and shred and/or chop thoroughly. Add chicken to a medium mixing bowl. 3>Add the rest of the ingredients to the chicken and stir completely. 4> In a greased 9x13 baking dish, cover the bottom of the dish with a layer of the chicken mixture, sprinkle both the cheddar and mozzarella cheese on top of the chicken mixture, then line three lasagna noodles across the dish and repeat this step two more times. 5>Bake in the oven for 35 minutes or until the cheese is golden and bubbly. 6> TIP: Cover the lasagna with foil during the last 15 minutes to prevent the cheese from getting burnt.
[Name] Vegan Portobello Mushroom Recipe - Print Recipe [AuthorId] 2002750536 [AuthorName] kitchenkathysvegan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-11-09T16:00:00Z [Description] Vegan Portobello mushrooms are a vegan&#039;s dream! Create an amazing appetizer for your family. Print Vegan Portobello Mushroom Recipe Today. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1"] [RecipeIngredientParts] ["tamari", "sun-dried tomato", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2936.2 [CarbohydrateContent] 8.6 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] PREPARE AND CLEAN MUSHROOMS: Gently wash the mushrooms, removing any excess dirt. Lay on a paper towel to dry or pat dry with a towel. Carefully remove each stem, so not to break the mushroom. Using your finger or tiny spoon, scrape any gills out, leaving a slightly bigger opening. Return to paper towels to dry. PREPARE THE FILLING: Sauté shallots, garlic until translucent. Add diced mushrooms (make sure they are diced very small]. Cook for 10-15 minutes until cooked through. (You may need to add a little vegetable broth while cooking]. Add all other ingredients, except the bread crumbs and parsley. Cook for 5 more minutes. Remove from heat. Stir in bread crumbs. COOKING: Pre-heat oven to 350 degrees. Using a silicone baking mat or parchment paper, line a baking pan. Fill mushrooms with filling, packing it in to each mushroom. I use a cookie or melon baller to get a round shape. Cook mushrooms for 20 to 30 minutes, uncovered (depending on size of mushrooms]. Sprinkle parsley on top. Serve.
[Name] Make-It-Yourself Buttermilk [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-09T16:08:00Z [Description] Why buy it from the store when you can easily make your own at home for a fraction of the cost. VIDEO https://youtu.be/U-2POoS6uoE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iFGJSMnyRXqgQUmuwvef_Buttermilk-from-Scratch-1_Fotor-2nd-1024x768.jpg" [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["milk", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.9 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 119.9 [CarbohydrateContent] 13.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Pour in the lemon juice or white vinegar in a glass-measuring cup and add enough milk to make 1 cup total liquid. Stir well to combine and let stand for 10 minutes so the mixture begins to curdle. Use as needed in a recipe or cover and refrigerate until needed. If you need less, adjust the measurements accordingly. Now you're not only saving money but there is also no more waste when it comes to buttermilk!
[Name] Pressure Cooker Pork Tenderloin [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT19M [PrepTime] PT45M [TotalTime] PT1H4M [DatePublished] 2020-11-09T16:09:00Z [Description] This was surprisingly delicious. I really had no idea how it would turn out. If I did it again I'd make sure my potatoes were in chunks. I made them a little small because I was worried how they would cook and they cooked nicely. I also left the skin on my potatoes. Recipe courtesy of Fit Foodie Finds. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "1/2", "1/2", "1/4", "1/2", "1/4", "2", "1/2", "1", "4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "garlic powder", "onion powder", "salt", "ground cinnamon", "dried thyme", "pepper", "olive oil", "chicken broth", "onion", "garlic cloves", "potatoes", "garlic powder", "chili powder", "Worcestershire sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.0 [FatContent] 19.3 [SaturatedFatContent] 5.1 [CholesterolContent] 221.3 [SodiumContent] 629.0 [CarbohydrateContent] 42.9 [FiberContent] 5.3 [SugarContent] 5.0 [ProteinContent] 75.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, place pork tenderloins on a large baking sheet. Your 3 pound package should come with 2 pork tenderloins. Prepare dry rub by combining brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme, and pepper. Sprinkle dry rub on top of pork tenderloin, making sure all sides are generously covered. Use your hands to rub it inches. Next, add two tablespoons of olive oil to your instant pot and turn on the saute feature. When the oil is fragrant, sear pork tenderloins on both sides for around 3 minutes per side, giving the outsides a nice brown color. Turn off the saute features and deglaze the bottom of your instant pot by pouring chicken broth on top of pork and using a wooden spoon to remove the brown bits from the bottom of the pan. Add chopped white onion and garlic cloves to the pot and put the cover on. Turn the valve to seal and turn on the instant pot to manual high and turn on the timer to 15 minutes if you're using russet potatoes and 17 minutes if you're using sweet potatoes. It will take your instant pot 10 to 15 minutes to build up enough pressure before it cooks to count down. While the pork is cooking in the instant pot, prepare potatoes. Dice 2 large potatoes into 1 1/2 inch chunks and lightly season with garlic powder and chili powder. Set aside. Once the timer goes off, quick release your instant pot by opening the vent to let the steam pour out. Remove the lid from your instant pot and add the seasoned potatoes right on top of your pork tenderloins. Close the instant pot and turn the valve to seal. Set the instant pot to manual high and turn the timer to 2 minutes for sweet potatoes and 4 minutes for russet potatoes. Or, you can start with 2 minutes and go from there. Again, the instant pot will take some time to build pressure, but eventually it will count down from 2 minutes. Once the timer goes off a second time, quick release again by opening the vent to let the steam pour out. Open the instant pot and test the potatoes. Make sure they are easy to pierce with a fork, and if they are not, put them back in for 1 to 2 more minutes. Remove potatoes and pork tenderloins from the instant pot, leaving the gravy and onions. Turn the saute feature back on and then add Worcestershire sauce and cornstarch to the instant pot. Whisk for a few minutes or until the cornstarch activates and the gravy thickens. Slice pork tenderloin and serve with gravy and potatoes.
[Name] Cravit DV-1000 Semolina Bread [AuthorId] 2001810077 [AuthorName] Jan W. [CookTime] PT3H11M [PrepTime] PT15M [TotalTime] PT3H26M [DatePublished] 2020-11-09T16:10:00Z [Description] This is a great semolina bread that fits perfectly into the DV-1000's bread pan. If you want, you can add 2 tbsp toasted sesame seeds to the mix.
[Name] Cheddar-Garlic Chicken Breast With Corn and Peas [AuthorId] 2002848759 [AuthorName] Kaci L. [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2020-11-09T16:10:00Z [Description] Make and share this Cheddar-Garlic Chicken Breast With Corn and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "2", "2", "1/2", "3/4", "1/2", "1/4", "1/2", "4", "4", "2", "4", NA, NA, NA] [RecipeIngredientParts] ["butter", "garlic", "garlic powder", "seasoning salt", "cheddar cheese", "parmesan cheese", "ground black pepper", "boneless skinless chicken breasts", "frozen corn", "butter", "salt", "pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.7 [FatContent] 38.8 [SaturatedFatContent] 22.2 [CholesterolContent] 167.2 [SodiumContent] 1101.1 [CarbohydrateContent] 54.0 [FiberContent] 9.4 [SugarContent] 8.2 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] CHICKEN BREAST: Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan]. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust]. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional. CORN & PEAS: Put the first five ingredients in a pan. Add water to barely cover these veggies. Bring to a boil. Cover and cook on medium flame for 15 minutes. Serve with chicken.
[Name] Home Made Cherry Ice Cream [AuthorId] 1894262 [AuthorName] DavidC [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-11-09T16:11:00Z [Description] This is the perfect old-fashioned, custard style cherry cream ice cream. No matter what flavor ice cream you want to make, you can always start with this recipe and add the flavor of your choice to the base. Several recommendations are included for adding various flavor types including fruits, peanut butter, vanilla, candy crumbles as alternatives. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/90/TSm6CBdR0CJLe2i2reNA_CherryIceCream.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1 1/4", "1", "5", "1/4", "1"] [RecipeIngredientParts] ["heavy whipping cream", "half-and-half cream", "sugar", "vanilla", "vanilla ice cream", "salt", "unflavored gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.3 [FatContent] 27.3 [SaturatedFatContent] 16.1 [CholesterolContent] 222.5 [SodiumContent] 152.4 [CarbohydrateContent] 46.8 [FiberContent] 0.0 [SugarContent] 41.9 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 5 cups [RecipeInstructions] ["First decide on the flavoring. For fruits (fresh cherries, peaches, strawberries, etc.], peel and slice into small (1/2 inch] pieces into a bowl and add 1/4 cup of sugar, mix and let sit for 1/2 hour to come to room temperature.", "Mash fruit with a fork, potato masher, or a meat tenderizer. You want to extract as much juice from the fruit to prevent the fruit from freezing into chunks and becoming very hard. Strain the juice from the mix and refrigerate both until ready for use.", "Alternatives: You can also puree the fruit, use 1 cup of peanut butter, or 2 additional teaspoons of vanilla for vanilla ice cream. All alternatives will be added at the end, when cooking the ice cream base, just like the fruit juices separated in the previous step.", "Begin cooking the ice cream custard base: In a medium saucepan, place the heavy whipping cream, half-n-half, 1 cup of sugar, salt, and vanilla (1 or 3 teaspoons if making vanilla ice cream].", "Set the stove burner to '3', where Low=1 and High=7.", "Stir the custard mix frequently, you do not want the mixture to begin to burn on the bottom of the pan.", "While cooking the custard base, separate the egg yolks from the whites in a small bowl. You will only use the yolks for this recipe and can save the whites or discard. Add a teaspoon of sugar to the egg yolks and whisk with a fork until smooth and consistent.", "Continue to cook the custard base until near boiling - just as you see some bubbles surface or form on the edge of the pan, stirring repeatedly.", "While whisking the egg mixture with a fork, slowly pour 1/2 cup of the custard base into the bowl with the eggs. Slowly add another 1/2 cup, continuing to whisk until combined.", "Place the custard mix back on the heat and slowly pour the tempered egg yolk mixture into the custard mix, stirring constantly until mixed fully.", "While stirring constantly, slowly sprinkle in the gelatin, until completely mixed.", "Reduce the heat to '2'.", "Immediately remove from heat and let sit for 20 minutes.", "Add fruit juices, puree, or peanut butter to the custard base and stir until thoroughly mixed.", "Cook for another 10 minutes while continuing to stir frequently. If your ice cream comes out 'icy', you probably need to extend the time to evaporate off more water.", "Strain the custard base with a fine mesh strainer or a flour whisk (preferred] into a clean bowl or container and refrigerate for 4 hours until completely chilled. This is important or when churning, the mix will not form into ice cream.", "Pour the custard base into the ice cream maker bowl and churn according to manufacturer's instructions. I use the freezer bowl type of maker and it takes 30 minutes to churn fully. You want the mix to end up with a soft serve ice cream like consistency.", "During the last 1 minute of churning (or extra minute - no harm], add the fruit pieces, or candy crumbles, etc. to the mix and let the churning mix the ingredients with the ice cream.", "Transfer the ice cream mixture to an air tight container and freeze for at least 8 hours before serving." ]
[Name] The Best Refreshing Lemonade Recipe [AuthorId] 2002848998 [AuthorName] YummyFood510 [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2020-11-09T16:11:00Z [Description] This refreshing homemade lemonade is so easy to make! You'll never go back to drinking store-bought lemonade again. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "8", "1 1/2", NA] [RecipeIngredientParts] ["lemon juice", "cold water", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 46.5 [FiberContent] 0.2 [SugarContent] 44.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the sugar and 1 cup of water into a saucepan. Place over low heat, stirring constantly to dissolve the sugar. Remove from heat and allow to cool to room temperature. While the sugar-water mix is cooling, squeeze 1.5 cups of lemon juice into a large bowl using a citrus juicer. In a server pitcher, add the lemon juice and sugar-water mix. Stir. Add 7 cups of cold water and stir. You may chill for 30 minutes if you wish. Pour into glasses with ice (if using] and enjoy!
[Name] Olive-Pimento Cheese Spread [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-11-09T16:11:00Z [Description] Make and share this Olive-Pimento Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["8", "7", "1", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "stuffed green olives", "chili sauce", "ketchup", "garlic powder", "seasoning salt", "black pepper", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.6 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 10.4 [SodiumContent] 175.7 [CarbohydrateContent] 1.2 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 0.7 [RecipeServings] 24.0 [RecipeYield] 1 teaspoon [RecipeInstructions] drain olives, saving juice for later. beat cream cheese until almost starting to fluff. combine all ingredients except for olive juice. refrigerate overnight, covered, allowing flavers to develope and blend. adjust texture and flavor with reserved olive juice and possibly lemon juice. Service on crackers or you can stuff celery.
[Name] Chicken Noodle Comfort Casserole [AuthorId] 1782531 [AuthorName] experiment cooking [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2020-11-09T16:12:00Z [Description] Make and share this Chicken Noodle Comfort Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "16", "2", "2", "2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "onion", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.6 [FatContent] 24.7 [SaturatedFatContent] 9.2 [CholesterolContent] 132.2 [SodiumContent] 1693.8 [CarbohydrateContent] 45.1 [FiberContent] 4.1 [SugarContent] 5.0 [ProteinContent] 35.6 [RecipeServings] 6.0 [RecipeYield] 12 cups [RecipeInstructions] Preheat oven to 350 degrees. Cook noodles as directed on package. Mix the remaining ingredients, then add the cooked noodles and mix well. Pour into a greased large casserole and cover. Bake for 30 minutes and then uncover and bake 15 minutes longer. You can freeze before baking.
[Name] Mom's Turkey Stuffing [AuthorId] 1782531 [AuthorName] experiment cooking [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2020-11-09T16:12:00Z [Description] Make and share this Mom's Turkey Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onions", "potatoes", "salt", "pepper", "oregano", "sage", "poultry seasoning", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.7 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 554.0 [CarbohydrateContent] 47.1 [FiberContent] 4.2 [SugarContent] 4.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Cook potaoes until fork tender. Dip each slice of bread in water, squeeze and break up into a large bowl. Add onions, potatoes and spices together. Drizzle oil on top and mix. Refrigerate overnight to blend flavors together.
[Name] The Most Refreshing Lemonade [AuthorId] 2002848998 [AuthorName] YummyFood510 [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2020-11-09T16:13:00Z [Description] Lemonade is so refreshing. You won't believe how easy it is to make it! Afterwards you will never have to go back to store-bought lemonade again! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002848998/GAqxlQIlQemZkk143NfW_1604806005815.JPEG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002848998/GAqxlQIlQemZkk143NfW_1604806005815.JPEG"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "8", "1 1/2"] [RecipeIngredientParts] ["white sugar", "cold water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 177.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 46.5 [FiberContent] 0.2 [SugarContent] 44.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, add the sugar and 1 cup cold water. Place over low heat and stir constantly to dissolve sugar. Remove from heat and allow to cool to room temperature. While the sugar-water mix is cooling, juice 1.5 cups lemon juice into a medium bowl using a citrus juicer. Add the lemon juice and sugar-water mix to a serving pitcher. Add 7 more cups of cold water and stir. Enjoy immediately or chill for 30 minutes before serving. You can also add ice to glasses (optional].
[Name] Anthony's Spicy Spinach and Artichoke Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2020-11-09T16:13:00Z [Description] I bought some Cara Mia artichoke bruschetta, and this recipe was on the back so I decided to try it. Sure glad I doubled the recipe. I'll post as written, but it's pretty delicious. Serving size is estimated. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Artichoke", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "10", "14 7/8", "8", "1", "1", "1", "4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["fresh spinach", "artichokes", "cream cheese", "sour cream", "mozzarella cheese", "parmesan cheese", "fresh garlic", "black pepper", "salt", "red pepper flakes", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.9 [FatContent] 17.9 [SaturatedFatContent] 10.3 [CholesterolContent] 54.6 [SodiumContent] 495.4 [CarbohydrateContent] 8.3 [FiberContent] 3.1 [SugarContent] 2.4 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large bowl and stir until evenly combined. Spray a slow cooker evenly with cooking spray (I just use some olive oil because I don't use cooking spray] and transfer all ingredients to the slow cooker. Cook on low for 3 hours or until dip is completely warmed through and the cheese has melted. Serve warm with chips, bread, vegetables, or any dippers you prefer.
[Name] Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-11-09T16:17:00Z [Description] These were pretty tasty even though I left out the crispy rice cereal. I couldn't stop eating them. Recipe courtesy of Tasty. com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "1/2", "12", "1/2", "1/2", "1", "1", "1 1/4", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "baking powder", "baking soda", "unsalted butter", "light brown sugar", "sugar", "egg", "vanilla extract", "old fashioned oats", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.7 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 23.0 [SodiumContent] 199.2 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 13.1 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Preheat the oven to 375. Line a baking sheet with parchment paper. (I skipped this step and used my butter wrappers to grease the pan instead]. In a medium bowl, whisk together the flour, salt, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Scoop tablespoon sized balls of cooking dough onto the prepared baking sheet. Bake for 10 minutes, or until golden brown. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
[Name] Gujjiya [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-11-09T16:18:00Z [Description] In India, any celebration is incomplete without sweet treats and one such popular sweet is Gujiya. An easy to prepare sweet that can be made with some easily accessible ingredients like khoya, sugar, almonds, green cardamom, semolina and flour. Gujiya is quite famous during Diwali, Holi and Teej. The most enjoyable thing about this delicacy is the blend of sweet, soft-rich filling and crispy coating. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/98/Nxtxi6SuSh23N1iuKDLM_Gujjiya.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "200", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "green cardamom powder", "semolina", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2357.6 [FatContent] 158.5 [SaturatedFatContent] 97.4 [CholesterolContent] 401.1 [SodiumContent] 9.2 [CarbohydrateContent] 206.0 [FiberContent] 7.6 [SugarContent] 0.7 [ProteinContent] 28.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the all-purpose flour and water and knead it well. Add some ghee too. Take a frying pan and sautekhoya and semolina till it turns golden, keep it aside and let it cool. To prepare the filling for Gujiya you need to add sugar, green cardamom and soaked almonds to the khoya and mix them well. You can add some dry roasted nuts and raisins to make it more delicious and crunchy. Spread 2 drops of ghee on your palms for the next step. Make puris from the dough and fill them with the sumptuous mixture you made. Seal the corners and roll the sides as per the design you want. Take a pan and heat ghee over medium flame. Fry the Gujiyas till they turn golden brown from all the sides. For garnishing use some saffron strands and crushed pistachios.
[Name] Sauce Gribiche by David Lebovitz [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-11-12T19:09:00Z [Description] Per author: This is a fantastic sauce and is one of those stand-bys that you can make when you don’t think you have anything on hand. If you keep a jar of capers and one of cornichons (gherkins) in the refrigerator, along with a some herbs, you can make this pretty easily. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1", "8 -10", "1/4", NA] [RecipeIngredientParts] ["egg", "Dijon mustard", "olive oil", "red wine vinegar", "capers", "herbs", "tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.7 [FatContent] 19.2 [SaturatedFatContent] 2.9 [CholesterolContent] 46.5 [SodiumContent] 228.7 [CarbohydrateContent] 0.5 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the egg in boiling water for 10 minutes. Remove from heat, drain away the water, and cool the egg by adding ice and cold water to the pot. 2. Once cool, peel the egg then extract the yolk. In a medium-sized bowl, mash the yolk until smooth with the mustard. 3. Dribble in the olive oil, beating with a fork or wooden spoon while doing so (trying to make an emulsion], then adding the vinegar. 4. Chop the egg white and cornichon separately into fine cubes, the size of the capers, and add them to the sauce. Then add the capers themselves. 5. Stir in the herbs and add salt and pepper. Taste, and season with additional salt, pepper, and vinegar, if necessary. Serve at room temperature.
[Name] Nuts and Bolts Chex Mix [AuthorId] 510859 [AuthorName] Kirk W. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2020-11-12T19:10:00Z [Description] I consider this to be the real original chex mix. My Mom was making this back in the 60's before "Chex Mix" was a thing, we called it "Nuts & Bolts" I have tweaked it slightly as I like it a little more savory...just a little more seasoning and Worcestershire sauce. This makes approx 34 cups of mix, I use a big aluminum turkey tray from Sams Club to make it. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1 1/2", "4", "6", "6", "6", "6", "50"] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3847.3 [FatContent] 289.3 [SaturatedFatContent] 52.8 [CholesterolContent] 73.2 [SodiumContent] 5422.9 [CarbohydrateContent] 263.2 [FiberContent] 53.4 [SugarContent] 32.7 [ProteinContent] 103.1 [RecipeServings] 10.0 [RecipeYield] 34 cups [RecipeInstructions] Preheat oven to 250 deg F. Melt butter in small pan and add Worcestershire sauce and seasonings to the melted butter. Combine all cereal, nuts and pretzels in a large pan. Pour 1/2 butter mixture over the cereal mixture and mix well, then pour the remaining butter mixture over the cereal and mix again. Bake at 250 deg F for 1-1/2 hour stirring well every 15 minutes. let cool for several hours or over night then bag in zip lock bags.
[Name] Joan Did It's Sweet Potatoes [AuthorId] 35925 [AuthorName] jfreed [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-11-12T19:10:00Z [Description] A special request from my sister for this year's Thanksgiving. She got it from a friend and said it was dee-lish! [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["3 -4", "2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "butter", "butter", "brown sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 822.1 [FatContent] 56.6 [SaturatedFatContent] 24.4 [CholesterolContent] 184.5 [SodiumContent] 408.4 [CarbohydrateContent] 77.5 [FiberContent] 5.5 [SugarContent] 58.6 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] SWEET POTATOES. Boil potatoes. Mash with 1/2 stick of butter and 2 eggs (will be a little lumpy]. Put in 10\" pie pan. TOPPING. Cook 1 stick of butter and 1 cup of brown sugar until it starts to become syrup. Add chopped pecans and pour over sweet potatoes. BAKE AT 350 degrees for about 15 minutes (until it starts to bubble.].
[Name] HAMBURGER HELPER COPYCAT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-11-12T19:12:00Z [Description] This is a great one-pot comfort food! It takes less than 30 minutes and everything is cooked in one pot! VIDEO https://youtu.be/5NOl0xcCLkk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/thMK7WEJRZSgP9WB4lGW_Hamburger-Helper-2_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "2", "2", "1", "1", "1/2", "1/2", "2", "3", "1", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "sea salt", "black pepper", "red onion", "garlic cloves", "ketchup", "tomato paste", "prepared mustard", "elbow macaroni", "low sodium beef broth", "light sour cream", "cheddar cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.8 [FatContent] 42.9 [SaturatedFatContent] 22.8 [CholesterolContent] 190.0 [SodiumContent] 1030.6 [CarbohydrateContent] 49.8 [FiberContent] 2.5 [SugarContent] 5.0 [ProteinContent] 57.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium-high heat, add beef and break it down into small pieces; season with salt and pepper. When half way cooked, add onions and continue cooking until meat is no longer pink and onions are softened, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute. Add ketchup, tomato paste, mustard, hot sauce, taco seasoning, and re-season with salt and freshly ground black pepper; stir well. Add macaroni and pour in broth; stir well. Bring to a boil then reduce to medium-low, cover and simmer for 15 minutes or until macaroni is cooked through. Add sour cream and stir well. Add cheese and stir until melted. Sprinkle on some chopped parsley and serve immediately. Serves 4.
[Name] HEALTHY Hamburger Gravy [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-11-12T19:12:00Z [Description] This is hamburger gravy done a little differently! I didn't like the idea of eating beef grease mixed with flour, so I made up this recipe. Even the 4 year old was shoveling it in! I serve it over mashed potatoes. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "water", "garlic", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.5 [FatContent] 25.6 [SaturatedFatContent] 9.6 [CholesterolContent] 102.8 [SodiumContent] 1284.2 [CarbohydrateContent] 10.3 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] 4 cups [RecipeInstructions] Brown hamburger and drain off the grease. add water, garlic, and pepper. Stir. add cream of mushroom soup and stir until mixed. heat for 1 or 2 minutes until hot. Serve over mashed potatoes, bread, rice -- whatever you want.
[Name] Instant Pot Chili [AuthorId] 2002653527 [AuthorName] obbectim1934 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-11-12T19:12:00Z [Description] If there's one thing the Instant Pot does well, it's chili. The pot takes away all of the legwork of standing and stirring over the stove for forever. This is now our favorite chili recipe. It's so flavorful! Swap in different beans or use ground turkey instead. It will all come out delicious! The Instant Pot is able to give this chili it's deep flavor that is usually developed while simmering on the stove for a long time and sautéing the vegging in the pot help the flavor even more making the step worth it. If you try this recipe, don't forget to rate it and let us know in the comments! And for more incredibly easy Instant Pot recipes check out our new cookbook, Party In An Instant Pot, available here. Editor's Note: The introduction to this recipe was updated on July 27, 2020 to include more information about the dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002653527/04iwa7ZuTfmG9M1JdpTG_190501-instant-pot-chili-horizontal-2-1557157428.png" [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1 1/2", "2", "1", "1", "1", "1 1/2", "1", "1", "1/2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "tomato paste", "ground beef", "low sodium beef broth", "kidney beans", "black beans", "diced tomatoes", "chili powder", "ground cumin", "dried oregano", "cayenne", "kosher salt", "fresh ground black pepper", "cheddar cheese", "sour cream", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.6 [FatContent] 6.2 [SaturatedFatContent] 2.2 [CholesterolContent] 23.1 [SodiumContent] 109.7 [CarbohydrateContent] 8.9 [FiberContent] 3.1 [SugarContent] 1.4 [ProteinContent] 9.2 [RecipeServings] 20.0 [RecipeYield] 12 125 [RecipeInstructions] Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary. Return insert to Instant Pot and add broth, beans, tomatoes, chili powder, cumin, oregano and cayenne. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes. Follow manufacturer’s instructions to quick release, then remove lid. Serve with desired toppings.
[Name] Maple-Mustard Pork Tenderloin [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2020-11-12T19:13:00Z [Description] This scrumptious dish is perfect when entertaining as it is quick and easy to make plus very elegant to serve! VIDEO https://youtu.be/jyUCkemuLsE [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/P4ysPyS4TeeIptLvKo7U_Maple-Mustard-Pork-Tenderloin-3_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1 1/2", "1", "1/2", "2", "1/2", "1", "1/4", "1/2", "3", "1/4"] [RecipeIngredientParts] ["black pepper", "sea salt", "olive oil", "butter", "red onion", "garlic cloves", "fresh ginger", "rosemary", "dry white wine", "maple syrup", "Dijon mustard", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.6 [FatContent] 13.0 [SaturatedFatContent] 4.1 [CholesterolContent] 89.7 [SodiumContent] 516.3 [CarbohydrateContent] 30.3 [FiberContent] 0.9 [SugarContent] 24.9 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork with black pepper; set aside. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm. Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits. When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings.
[Name] Festive Holiday Oatmeal [AuthorId] 274369 [AuthorName] PA.Dutch.Gramma [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-11-12T19:13:00Z [Description] Make and share this Festive Holiday Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "5 1/2", "2", "1/2", "1/2", "1/3", "1/2", "2"] [RecipeIngredientParts] ["rolled oats", "milk", "water", "apples", "dried cranberries", "raisins", "pecans", "brown sugar", "brown sugar substitute", "kosher salt", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.4 [FatContent] 21.1 [SaturatedFatContent] 7.4 [CholesterolContent] 37.6 [SodiumContent] 372.5 [CarbohydrateContent] 83.3 [FiberContent] 9.4 [SugarContent] 28.9 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium size saucepan over medium heat, combine the oats, milk, apples, cranberries, pecans, salt and brown sugar. Cook, stirring frequently, until the oatmeal has thickened. This should take about 10-12 minutes. Remove from the heat and stir in the bananas. Scoop into bowls and serve with milk and additional brown sugar if needed.Enjoy!
[Name] Hearty Cheeseburger Quesadillas [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT8M [PrepTime] PT2M [TotalTime] PT10M [DatePublished] 2020-11-12T19:16:00Z [Description] Make and share this Hearty Cheeseburger Quesadillas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["corn tortillas", "cheese slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.2 [FatContent] 24.3 [SaturatedFatContent] 10.1 [CholesterolContent] 36.4 [SodiumContent] 570.3 [CarbohydrateContent] 26.1 [FiberContent] 3.0 [SugarContent] 0.4 [ProteinContent] 13.9 [RecipeServings] 1.0 [RecipeYield] 1 quesadilla [RecipeInstructions] If your hamburger patty has been in the refrigerator, heat it in the microwave to warm it up. In a nonstick frying pan put 1 teaspoon oil, and spread the oil around on the surface. Turn the stove-top burner on to medium-high heat. After one minute, place one of the corn tortillas in the frying pan, then top with a cheese slice. Place the hamburger patty on top of the cheese. Add the second slice of cheese on the meat, then put the second corn tortilla on top. When the first corn tortilla has gotten crispy, flip over the quesadilla and cook the second corn tortilla until crispy. Add the second teaspoon of oil, if needed, when cooking the second corn tortilla. Place on a paper towel for 1 minute to remove excess grease before eating. Note: I like to dip this cheeseburger quesadilla in salsa or salsa mixed into sour cream. A chili verde sauce or guacamole would also taste great!
[Name] Air Fryer Crispy Chicken Thighs [AuthorId] 207478 [AuthorName] kymgerberich [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-11-12T19:16:00Z [Description] Make and share this Air Fryer Crispy Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Small Appliance" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "olive oil", "salt", "garlic powder", "onion powder", "black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.1 [FatContent] 10.1 [SaturatedFatContent] 2.2 [CholesterolContent] 141.7 [SodiumContent] 729.4 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 33.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove chicken thighs from refrigerator. Preheat air fryer to 400F. Coat chicken on all sides with olive oil. Sprinkle on all sides with spice mix. Put chicken in air fryer basket, rounder-side down. Cook 10 minutes. Flip chicken and cook until 165F on an instant read thermometer, 5-7 more minutes. Remove from basket and let rest at least 2 minutes before serving.
[Name] Spiced Tomato, Chickpeas and Couscous Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-11-12T19:17:00Z [Description] Make and share this Spiced Tomato, Chickpeas and Couscous Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Beans", "Moroccan", "African", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "2 -3", "1", "700", "400", "2", "400", "2", "1/2", "10 -12", "3", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "carrots", "celery", "harissa", "cumin", "canned tomatoes", "tomato paste", "canned chick-peas", "couscous", "parsley", "garlic cloves", "salt", "olive oil", "ground coriander", "caraway seed", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.8 [FatContent] 12.0 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 846.1 [CarbohydrateContent] 41.1 [FiberContent] 8.7 [SugarContent] 7.1 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, carrots and celery for a few minutes in olive oil. Add harissa* and cumin, stir. Add all other ingredients, except couscous and parsley, stir, cover the pot and cook on low heat for about 15 minutes. Stir in the couscous, cook the soup for another 5 minutes. Before serving, sprinkle the soup with chopped parsley. *Harissa: Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor blend chili peppers, garlic, salt, and olive oil. Add remaining spices and blend to form a smooth paste. Drizzle a small amount of olive oil on top to keep fresh. Store in airtight container and keep for a month in the refrigerator.
[Name] FIG NEWTONS COOKIES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-11-12T19:17:00Z [Description] These cookies are better than the commercial ones; they are freshly made and have no preservatives... bonus! VIDEO https://youtu.be/qGRPCUYzzKA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/F0NsEGUYTLa0oRdW6VZn_Fig-Newton-Cookies-2_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/3", "1/2", "1/4", "6", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["fig", "water", "unbleached all-purpose flour", "baking powder", "sea salt", "unsalted butter", "brown sugar", "egg", "vanilla extract", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.1 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 15.4 [SodiumContent] 37.6 [CarbohydrateContent] 13.2 [FiberContent] 0.2 [SugarContent] 7.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.", "Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.", "Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.", "In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.", "Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.", "Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.", "When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.", "Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.", "Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen." ]
[Name] Sausage Noodle Leftover Casserole [AuthorId] 855672 [AuthorName] catalina602 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-11-12T19:17:00Z [Description] Sausages, noodles and any leftovers you can find! Please feel free to substitute. I rummaged through the fridge and came up with a bunch of leftover food items that needed to used up, hence the weird measurements for the ingredients list. It turned out delicious, so it is not only a great way to clean out the fridge but also a crowd pleaser! [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "10", "4 1/2", "4", NA] [RecipeIngredientParts] ["sausages", "onion", "celery", "garlic clove", "cream cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.9 [FatContent] 42.6 [SaturatedFatContent] 19.7 [CholesterolContent] 185.8 [SodiumContent] 575.3 [CarbohydrateContent] 59.4 [FiberContent] 3.2 [SugarContent] 3.7 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Cut sausages into bite size pieces and brown together with chopped onion, celery and garlic. Season to taste if needed. 2. Boil noodles according to package direction and once cooked and drained add back to pot and add any leftover spaghetti sauce, cream of mushroom (or broccoli, etc] and the browned sausage with onions, celery and garlic. Stir well to evenly coat everything in the pot. 3. Place noodle and sausage mixture ina large casserole dish and dot with leftover cream cheese and sprinkle liberallly with shredded cheese. 4. Place in an oven set to 350 Fahrenheit and bake for 30 minutes or until the cheese has melted to your preferred taste.
[Name] The Ultimate Guide to Icing Cookies [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-13T16:59:00Z [Description] This holiday season, there is no need to fret over decorating cookies at home. Use this guide for making homemade traditional icing, buttercream and royal icing. Whichever path you choose for your cookies, they’ll sure to be a success! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/GYTjm2vrT4eXIxEV7GjV_Finished-Cookies-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/cEciEBIIQyq9eOJMehfl_Finished-Cookies-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/Uzvgj4UPSGm1hJeH4iWb_Royal-Icing-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/5kVfiUmQ4mm5mhT5YoWB_Finished-Cookies-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/wQZ8UX5ZSyqdQ1bWuCDu_Finished-Cookies-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/iqtXt8G8T4qkZBpQEv2z_Royal-Icing-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/pd219s3oT3SgGQ8TSzDD_Royal-Icing-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/SwFZyPpGSQm920aIepXx_Royal-Icing-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/Vs4mI84RTBO15rkQpLWv_Royal-Icing-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/XclBeXOfTOKRqXLecWyE_Royal-Icing-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/V9iGdzAhStCM8mc9Q9Dt_Buttercream-Icing-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/0s7VUy4UTXicXGY0nWaD_Buttercream-Icing-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/tt6tyu29TtePEIZV7Xcq_Buttercream-Icing-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/1ODymuBnQl68EL7JA06z_Buttercream-Icing-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/V2btxTKDT1epcgrQbegp_Buttercream-Icing-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/vYMihvInR9ux1L40NbvJ_Traditional-Icing-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/NrvNN6MS8CY2GaOcfqk7_Traditional-Icing-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/FqD1Lje3Rh6vplK8yE2v_Traditional-Icing-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/seRhqBrET8y2Cpcw2Rdg_Traditional-Icing-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/Plr3R0xlS4GYPdv5GCWU_Traditional-Icing-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/vHugBv5LQXCYREl57klw_Cookie-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/gw38gUQ4Q3abUmt2fgWg_Traditional-Icing-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/hW9alIVTKmbDt20zpbUb_Traditional-Icing-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/YUDSO3UdSHeOUkJrCQIy_Traditional-Icing-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/12/4hezXsQScK6aSx0IrAmw_Traditional-Icing-4.jpg"] [RecipeCategory] Baking [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4 -6", "1/2", "1", "3 -5", "1/2", "1/2", "4", "2 -3", "1", "1", "3 -5", "4", "3", "6 -9", "3 -5"] [RecipeIngredientParts] ["powdered sugar", "vanilla extract", "salt", "unsalted butter", "vegetable shortening", "powdered sugar", "half-and-half", "vanilla extract", "salt", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.8 [FatContent] 10.0 [SaturatedFatContent] 4.6 [CholesterolContent] 13.1 [SodiumContent] 19.6 [CarbohydrateContent] 72.1 [FiberContent] 0.0 [SugarContent] 70.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] ["Traditional Icing:", "In a large bowl, whisk together the powdered sugar, vanilla, salt and enough milk until you get an icing that is smooth yet not too thick but not too runny. Add a teaspoon of milk at a time if needed to create the right consistency. Divide between bowls and tint with food coloring, if desired. This makes about 1 ½ cups of icing.", "You can spread this icing onto cooled sugar cookies, or use the dip method, which is what I prefer. Carefully dunk each cookie, one at a time, into the icing and allow any excess to drip off before turning right side up and placing on a baking sheet to set. If you plan on decorating with sprinkles, you want to do that right away while the icing is still wet so that they stick. Continue dipping each cookie until all are decorated. Allow the icing to set for at least 10 minutes before storing or eating.", "Buttercream Icing:", "In a large bowl, cream together the butter and shortening until creamy. Add the powdered sugar vanilla, salt and enough of the half and half as needed to create a smooth and creamy frosting. This should be on the thicker side and not runny at all. If the icing is too thick, you can add more half and half, a teaspoon at a time until the correct consistency is reached. Divide between bowls and tint with food coloring, if desired. This makes about 2 ½ cups of icing.", "To decorate, you can spread the frosting onto cooled sugar cookies with a small spatula or use piping bags with various decorating tips to create a more professional or intricate design. If you plan on decorating with sprinkles as well, you want to place them right after decorating with the icing before it sets.", "Royal Icing:", "In a large bowl, beat together the powdered sugar, meringue powder, and enough water to create a thick and glossy icing. Divide between different bowls and tint with food coloring, if desired. Cover each bowl with plastic wrap or a damp paper towel to prevent them from drying out. This makes about 4 cups of icing.", "Royal icing usually has two different applications to it. One is the outline which is slightly thicker icing that you use to outline the designs on your sugar cookies. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thick but still pourable. Transfer to a piping bag with a small circle decorating tip. Create an outline of frosting around the edge of your cooled sugar cookies and then let set for about 5 minutes.", "The second royal icing application is referred to as flooding. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thinner than the first and pourable. If you lift up the beater the icing should fall and disappear in a matter of seconds. Transfer to a piping bag with a medium circle decorating tip. Then quickly pipe the icing into the center of each outlined cookie, tilting the cookie so that the icing spread out towards the outline. Use a long skewer or toothpick to help spread the icing a bit if needed or to remove any air bubbles. Allow the icing to set for about 10 to 15 minutes before storing or eating." ]
[Name] TZATZIKI SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-13T20:34:00Z [Description] This classic sauce goes so well with many proteins such as lamb, beef, chicken as well as with seafood like calamari! VIDEO https://youtu.be/ZUuazEpR8PI [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QTozERjQp2Kwcq94mMjg_Garlicky-Tzatziki-Sauce-3-1024x765.jpg" [RecipeCategory] Greek [Keywords] ["European", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "4", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["English cucumber", "sea salt", "garlic cloves", "dill", "lemon juice", "lemon zest", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3490.8 [CarbohydrateContent] 4.2 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Using large holes of the grater, grate cucumber over a bowl and then chop cucumber finely if needed; transfer to a fine sieve. Sprinkle kosher salt evenly and let sit for 30 minutes. Transfer cucumber in a cheese cloth and squeezing out excess water; set aside.", "In a bowl, combine yogurt, lemon juice, garlic, dill and pepper. Add the strained cucumber and mix well. Taste and adjust seasoning, if needed. Refrigerate for 2 hours or overnight. Just before serving, sprinkle a little more fresh chopped basil on top." ]
[Name] Chinese Herbal Oil Rice [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT1H20M [PrepTime] PT40M [TotalTime] PT2H [DatePublished] 2020-11-16T20:02:00Z [Description] You may purchase a Chinese herbal soup pack (Bak Kut Teh) online or in some Chinese groceries stores. It help with flu, increase your energy, breathing, digestion and sleep. Check out this healthy rice dish now. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/9eIrIi6ARwKwUzzewlep_Chinese%20Herbal%20Oil%20Rice%201.jpg" [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["60", "480", "40", "160", "1200", "400", "5", "45", "20", "1", "1", "1", "1", "1/2", "1", "1 1/3", "2/3", "1 1/3", "2/3", "2/3", "1/3"] [RecipeIngredientParts] ["herbs", "rice", "mushrooms", "garlic", "eggs", "scallions", "rock salt", "white pepper powder", "sugar", "thick soy sauce", "tapioca flour", "thick soy sauce", "rock salt", "sugar", "rice wine", "fish sauce", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1089.5 [FatContent] 23.9 [SaturatedFatContent] 6.4 [CholesterolContent] 260.5 [SodiumContent] 891.0 [CarbohydrateContent] 171.2 [FiberContent] 3.5 [SugarContent] 6.6 [ProteinContent] 41.1 [RecipeServings] 5.0 [RecipeYield] 1 1/4 Kg [RecipeInstructions] Boil and peel 5 eggs. Slice dry mushrooms with bread knife. Half whole garlic horizontally. Chop scallions. Dice half-defrost chicken thigh and Chinese sausage. Marinate chicken with salt, pepper, sugar, thick soy sauce and tapioca flour. Keep in fridge. Place Chinese herbal and garlic in a muslin bag. In a medium pot, add herbal, mushroom and chicken stock. Covered and bring the soup to boil with medium heat. Turn heat to low and simmer for 40 minutes. Discard herbal and garlic. Separate mushroom from soup. Make sure the amount of soup is 550 ml. Add water if necessary. Prepare sauce with thick soy sauce, salt, sugar, rice wine, fish sauce and oyster sauce. Wash rice for a few times until water appeared clear. Mix sauce with soup. Add rice, soup and mushroom to a rice cooker. Set it to cook. Kept it covered for another 15 minutes after done. Meanwhile, heat 1 tbsp oil in a non stick pan. Sauté Chinese sausage until crispy brown and keep aside. Sauté chicken cube until done. Give cooked rice, sausage and chicken cube a good mix. Garnish with scallions and eggs. Done.
[Name] Grapefruit Spritz [AuthorId] 2002853131 [AuthorName] marketing [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2020-11-16T20:02:00Z [Description] Make and share this Grapefruit Spritz recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1"] [RecipeIngredientParts] "grapefruit" [AggregatedRating] nan [ReviewCount] nan [Calories] 145.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 21.5 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 1.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. combine Aperol and prosecco into wine glass with ice. 2. Top off with Sprig Citrus Original. 3. Garnish with grapefruit twist.
[Name] Heavenly Chocolate Chip Bread Pudding [AuthorId] 2002779839 [AuthorName] giselle.guo [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2020-11-16T20:03:00Z [Description] A heavenly, custardy pudding made from brioche with chocolate chips generously scattered throughout. A rich, moist dessert that makes the perfect comfort food for winter! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["240", "2", "350", "1/4", "1"] [RecipeIngredientParts] ["eggs", "caster sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.7 [FatContent] 40.0 [SaturatedFatContent] 24.1 [CholesterolContent] 256.1 [SodiumContent] 88.1 [CarbohydrateContent] 20.6 [FiberContent] 0.0 [SugarContent] 17.1 [ProteinContent] 6.8 [RecipeServings] 3.0 [RecipeYield] 3 serves of pudding [RecipeInstructions] If your brioche rolls are stale, then move to step 2. If they are fresh, gently toast them in the oven for 2-3 minutes. Preheat oven to 150 degrees Celsius(300 degrees Fahrenheit] for a fan-forced oven. Preheat 170 degrees celsius for conventional oven. Whisk the eggs, sugar, vanilla and cream until the sugar has dissolved. Cut the brioche rolls in half, laying them flat onto a 10x10 inch baking pan/brownie tin. Pour over cream-egg mixture. Cover, then soak for an hour in the fridge, or overnight if you wish. Cover with foil, then place in a water bath. The water should reach about halfway of the tin. Bake for approximately 1 hour. When it has finished baking, if you intend on not having leftovers and serving the day it is made, you can place it under the grill for 2-3 minutes for a crispy, crunchy top. If you will have leftovers, skip this step. Enjoy, and serve with ice cream, syrup, custard, fruit, or whipped cream!
[Name] EASY TOMATO PUREE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-11-16T20:05:00Z [Description] Making it from scratch is fresher, healthier and a quick-easy substitute to using a can. It freezes very well for later use. VIDEO https://youtu.be/bd3MV3_hhZ4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/NsUnldRQRgKbIgLV5CIi_Tomato-Puree-4_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["5", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 200.0 [CarbohydrateContent] 4.8 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] After they're washed, cut them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore there's no need to add any other liquid. Reduce the heat to medium-low and cook for 15 minutes, breaking down the pieces with the tip of a spoon or spatula. Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on and process for 30 seconds. From here, there are two options; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or -- Use it as is or transfer to containers for later use. It makes about 3 cups.
[Name] Italian Vinaigrette (ROC) Chef S.L. Harris [AuthorId] 573233 [AuthorName] Chef S.L. Harris 57 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-16T20:05:00Z [Description] Make and share this Italian Vinaigrette (ROC) Chef S.L. Harris recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/3", "3", "1", "1", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["red wine vinegar", "lemon juice", "olive oil", "garlic clove", "sugar", "basil", "oregano", "onion", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.0 [FatContent] 14.4 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 39.6 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 0.0 [RecipeServings] 15.0 [RecipeYield] 15 [RecipeInstructions] add all ingredients. Mix well. serve Cold.
[Name] Dalgona Coffee Recipe: Rich and Frothy Beverage [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-16T20:06:00Z [Description] Dalgona Coffee is an easy-to-make beverage. Make it instantly in a few minutes and swill it with a frothy texture made of instant coffee, sugar, and hot water in equal amounts topped with cold milk. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/ELhLcs3KTF24KJk7bWId_Thumbnail%20(4).jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3/4", NA] [RecipeIngredientParts] ["instant coffee", "sugar", "hot water", "milk", "instant coffee powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.1 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 25.6 [SodiumContent] 93.0 [CarbohydrateContent] 36.2 [FiberContent] 0.0 [SugarContent] 25.1 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] Take a bowl. Add 2 tbsp of instant coffee, sugar, and hot water. Now with the help of a whisker or hand-blender, whisk the 3 ingredients for at least 10 minutes or until it becomes frothy or creamy. Then take a regular size serving mug. Add 3/4 cup of cold milk to the mug. Top it with the whipped coffee and adorn it with instant coffee powder. Your Dalgona Coffee is ready to drink. Enjoy it with your family as an evening beverage.
[Name] Petie's Ambrosia Salad [AuthorId] 1808377 [AuthorName] escripps [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2020-11-16T20:06:00Z [Description] Make and share this Petie's Ambrosia Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["pineapple", "mandarin oranges", "seedless grapes", "maraschino cherry", "sour cream", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.6 [FatContent] 20.8 [SaturatedFatContent] 9.2 [CholesterolContent] 20.6 [SodiumContent] 186.8 [CarbohydrateContent] 59.8 [FiberContent] 6.5 [SugarContent] 44.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix everything together in a large bowl and chill. The measurement don't have to be exact, add more of whatever you like. Sometimes add some of the maraschino cherry juice for color. Can be made the day before.
[Name] Easy Pickled Mushrooms [AuthorId] 390866 [AuthorName] Richard V. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-11-16T20:07:00Z [Description] Pickled mushrooms are super effortless to make. From an accompaniment on charcuterie boards to a steak topper, these vinegary shrooms are best kept handy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/390866/fffpH751RA2sNKqYQkN6_Pickled%20Mushrooms.jpg" [RecipeCategory] Czech [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "6", "1/2", "2", "1", "1", "6", "8", "6"] [RecipeIngredientParts] ["mushrooms", "garlic cloves", "white vinegar", "water", "sugar", "salt", "bay leaves", "peppercorns", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 587.3 [CarbohydrateContent] 4.2 [FiberContent] 0.8 [SugarContent] 2.6 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms. Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside. Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt has dissolved, add 6 tbsp vinegar to the ingredients, then remove from heat and set aside. Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms. Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.
[Name] Steamed Carrot Cake [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2020-11-16T20:07:00Z [Description] This recipe of carrot cake use less sugar and fat than ordinary one. Yet it still retains enough moisture while steamed to the perfect texture. As my mom said, it is better than baking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/trjcSTHoTUO9UqkQ2Gim_Steamed%20Carrot%20Cake%201.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "250", "100", "3", "3", "35", "1 1/2", "380", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["carrots", "brown sugar", "eggs", "butter", "vanilla", "bread flour", "cinnamon", "ground nutmeg", "baking soda", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.5 [FatContent] 11.1 [SaturatedFatContent] 3.6 [CholesterolContent] 79.1 [SodiumContent] 296.8 [CarbohydrateContent] 61.8 [FiberContent] 2.9 [SugarContent] 13.8 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] 1200 grams [RecipeInstructions] Add the flour, baking soda, baking powder, cinnamon and nutmeg to a large bowl and combine. In another bowl, add eggs, Greek yogurt, brown sugar, butter, oil, vanilla and carrots. Mix until combine. Fold both mixture into batter, do not whisk. Add the batter to a greased 8 inch spring non-stick pan. Spread evenly with spatula. Place the pan upon the rack of a steamer when water boil. Place the lid on and steam for 55 minutes. Allow it to cool down for 15 minutes after done. Remove the spring pan. Cut into 8 pieces and serve.
[Name] Gabrielwich [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2020-11-17T22:43:00Z [Description] Growing up near Liberty Missouri in the 60s & 70s meant you knew all about Kelso's Pizza Pub. They had amazing food, pizza, calzone, etc. etc...but they had this sammich...this wonderful, toasted sandwich. Sadly they are no longer in business. I think I have pretty closely recreated this tasty concoction. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/171084/6ixhwByCStWYfbOcWjz7_Gabrielwich.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/8", "4", "1/4", "1/4", "1/4", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["butter", "garlic powder", "Canadian bacon", "red onions", "black olives", "mozzarella cheese", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 936.1 [FatContent] 60.4 [SaturatedFatContent] 23.3 [CholesterolContent] 180.8 [SodiumContent] 3428.1 [CarbohydrateContent] 45.1 [FiberContent] 3.5 [SugarContent] 6.2 [ProteinContent] 50.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix butter and garlic powder, spread evenly on cut sides of hoagie rolls. Place on a baking sheet, broil in oven till lightly toasted 2-3 minutes depending on your oven. Remove from oven, spread 1 tablespoon of pizza size on each cut side of hoagie roll. On bottom of one roll, place 1/2 of the canadian bacon - place them loosely. Repeat with the remaining canadian bacon on other roll bottom. Next place 6 slices of salami on top of the bacon. On the roll top, top with 6 slices of pepperoni. Spread the mozzarella cheese evenly over the 4 halves. Top with black olives and red onions. Return to oven, broil until cheese starts to bubble and brown. Lay lettuce on each bottom piece, place top on and enjoy!
[Name] EASY MANDARIN CHICKEN [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-11-17T22:43:00Z [Description] This is quick and easy with a delicious combination of ingredients; served over a bed of rice along with green onions and sesame seeds. VIDEO https://youtu.be/L_yr96t1OyM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/HIt6IfRs21Ur8weawg8M_Mandarin-Chicken-8_Fotor-1024x768.jpg" [RecipeCategory] Asian [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1/4", "1/2", "3", "1 1/2", "1/2", "2", "1/4", "1/4", "1/2", "1", "2", "8", "1", "1 1/4", "2", "1/2"] [RecipeIngredientParts] ["cornstarch", "low sodium chicken broth", "white vinegar", "granulated sugar", "low sodium soy sauce", "canola oil", "chicken breasts", "white pepper", "sea salt", "fresh ginger", "garlic clove", "hoisin sauce", "sliced water chestnuts", "mandarin oranges", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.4 [FatContent] 14.9 [SaturatedFatContent] 2.8 [CholesterolContent] 46.6 [SodiumContent] 749.0 [CarbohydrateContent] 54.8 [FiberContent] 4.0 [SugarContent] 39.5 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a measuring cup, mix orange juice with cornstarch; set aside. In a mixing bowl, combine broth, vinegar, sugar and soy sauce; whisk to combine and set aside.", "In a large skillet over medium-high heat, add canola and sesame oil. When hot, add chicken and season with white pepper and sea salt; sauté for 3 minutes or until no longer pink. Add ginger and garlic; sauté for 1 minute. Add hoisin sauce, stir well before adding chestnuts and red peppers; cook for 2 minutes.", "Stir in the broth mixture and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in orange juice/cornstarch mixture until the sauce thickens. Add mandarin orange segments and gently incorporate into the mixture. Cook enough to warm up the orange segments; serve over a bed of white rice and garnish with green onions and sesame seeds. Makes 3-4 servings." ]
[Name] Best-Ever Sugar Cookie Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-11-17T22:44:00Z [Description] These are phenomenal. The only thing I'd do differently is refrigerate for 30 minutes because the dough was pretty soft. I love how fast this comes together, and they are dangerously delicious. Recipe courtesy of Lil Luna. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "8", "1", "1/2", "1", "1", "2 3/4", "1/2", "1/2", "1/3", "4 1/2", "1/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "powdered sugar", "egg", "flour", "baking powder", "salt", "butter", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.1 [FatContent] 12.0 [SaturatedFatContent] 7.2 [CholesterolContent] 40.5 [SodiumContent] 164.6 [CarbohydrateContent] 44.8 [FiberContent] 0.4 [SugarContent] 33.2 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Cream butter, cream cheese, sugars, egg, and almond extract in large bowl until fluffy. In a medium bowl, combine sugar, baking powder, and salt. Add dry ingredients to creamed mixture. Stir until soft dough forms. Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about 3/8 inch thick. Don't try to handle the dough too much. Bake 8 to 10 minutes on a greased pan (I used my butter wrappers to grease]. Let cool. Make frosting by mixing all ingredients with hand mixer. If too thick, add a tad more milk. Frost cookies and enjoy.
[Name] Sweetened Yogurt With Variations [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-17T22:44:00Z [Description] Make and share this Sweetened Yogurt With Variations recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "4", "1 -2", "1", "1/8"] [RecipeIngredientParts] ["plain yogurt", "honey", "banana", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.3 [FatContent] 44.3 [SaturatedFatContent] 7.5 [CholesterolContent] 23.9 [SodiumContent] 88.0 [CarbohydrateContent] 64.8 [FiberContent] 5.6 [SugarContent] 51.8 [ProteinContent] 16.1 [RecipeServings] 2.0 [RecipeYield] 3-4 cups [RecipeInstructions] Put the plain yogurt into a serving bowl. You may add a small amount of milk or water if you want the yogurt to have a thinner consistency. Add the honey or another sweetening agent such as maple syrup, brown sugar (packed], or perhaps a no calorie sugar such as Stevia. Slice 1 or 2 bananas and add them to the yogurt (they should be added right before serving or they could turn brown]. Instead of bananas, other fruits such as strawberries or blueberries also work well. Next, stir in the walnuts (or other nuts]. Granola is another option. Lastly, add the cinnamon. Cardamom can be substituted for the cinnamon. Other options that can be added are vanilla extract and/or slivered mint leaves.
[Name] Mexican Street Tacos [AuthorId] 1431157 [AuthorName] john7015 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-11-17T22:44:00Z [Description] Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD! [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1", "1", "1 1/2", "12", "3/4", "1/2", "1"] [RecipeIngredientParts] ["reduced sodium soy sauce", "lime juice", "canola oil", "garlic cloves", "chili powder", "ground cumin", "dried oregano", "flour tortillas", "red onion", "fresh cilantro leaves", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 655.0 [FatContent] 28.4 [SaturatedFatContent] 7.6 [CholesterolContent] 110.6 [SodiumContent] 979.1 [CarbohydrateContent] 54.0 [FiberContent] 4.6 [SugarContent] 3.7 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] 12 Tacos [RecipeInstructions] In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
[Name] TROPICAL SUNSHINE SMOOTHIE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T17:26:00Z [Description] Need sunshine to your morning? This smoothie will not only bring vitamins/nutrients to your body but also a smile... try it! VIDEO https://youtu.be/fQPt75UqLoY [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lhj3FhTXRfamH1GgzZ12_Tropical-Sunshine-Smoothie-1-2-1024x765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lhj3FhTXRfamH1GgzZ12_Tropical-Sunshine-Smoothie-1-2-1024x765.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/lhj3FhTXRfamH1GgzZ12_Tropical-Sunshine-Smoothie-1-2-1024x765.jpg" ] [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mango", "pineapple", "banana", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 33.7 [FiberContent] 3.1 [SugarContent] 23.2 [ProteinContent] 1.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender and blend until smooth. Taste and adjust if necessary. Add agave nectar if needed. Makes 2 servings.
[Name] HOMEMADE PASTA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2020-11-23T17:26:00Z [Description] This recipe is so fresh and easy to make. It tastes better than the commercial ones plus it cooks quicker too. VIDEO https://youtu.be/1X0zj0PxIVs [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vthknisBTg64B5yOvwKl_HM-Pasta-5_Fotor-2nd-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vthknisBTg64B5yOvwKl_HM-Pasta-5_Fotor-2nd-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/vthknisBTg64B5yOvwKl_HM-Pasta-5_Fotor-2nd-1024x768.jpg" ] [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "eggs", "olive oil", "sea salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.7 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 31.0 [SodiumContent] 109.1 [CarbohydrateContent] 12.0 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 ounces [RecipeInstructions] ["On a clean work surface, add flour and form a well. Add eggs, oil and salt in the center of it. Slowly incorporate the flour while beating the egg mixture.", "When mostly mixed, gather the ingredients together by hand and start forming a ball. Knead the dough for 5 minutes and if it’s dry and crumbly, add a little bit of water until smooth. Form a disc and wrap it tightly in cling film before transferring it to the fridge for a couple of hours or up to 24 hours.", "Flour the work surface before adding the chilled dough; lightly sprinkle the dough with flour. Using a rolling pin, flatten it out to an oval shape long and wide enough to fold it like an envelope, taking one side and folding it over halfway and then do the same with the other side. Sprinkle on more flour and roll it down to a thickness of about 3/8-inch.", "Set the pasta machine to the widest setting (0] and feed the dough through the rollers. Cut the dough length in half and fold each half into an envelope shape; sprinkle lightly with flour. Run it through the machine 3 more times. After the 4th time, change the setting to 1 and run it through once. Change the setting to 2 and run it through once again. Continue doing this with each higher setting until you get to the desired thickness.", "Cut pasta in half and dust pieces on both sides with flour and spread evenly. Feed each piece of dough through the cutters on the pasta machine. Place them on a pasta drying rack, separating the noodles or use them right away. Makes 12 ounces." ]
[Name] SPANISH PAELLA [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2020-11-23T17:26:00Z [Description] This delicious recipe is loaded with flavor. It's the perfect dish to serve for special occasions or during the Holidays. VIDEO https://youtu.be/wRCA_YzaQPs [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/19Wbf9VNTsaEQqwpzT6S_Paella-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/19Wbf9VNTsaEQqwpzT6S_Paella-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/19Wbf9VNTsaEQqwpzT6S_Paella-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/19Wbf9VNTsaEQqwpzT6S_Paella-1024x768.jpg" ] [RecipeCategory] Spanish [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "3/4", "1", "1", "1", "2", "5", "2", "1", "1 1/2", "1/2", "1/4", "2 1/2", "5", "1 1/2", "1", "2", "1/2", "12", "12", "12", "2"] [RecipeIngredientParts] ["olive oil", "boneless pork chop", "shallot", "roma tomatoes", "garlic cloves", "chicken breasts", "rosemary", "ground cumin", "calrose rice", "low sodium chicken broth", "capers", "saffron thread", "clams", "mussels", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 827.0 [FatContent] 44.3 [SaturatedFatContent] 11.1 [CholesterolContent] 104.9 [SodiumContent] 1011.1 [CarbohydrateContent] 64.6 [FiberContent] 4.1 [SugarContent] 2.2 [ProteinContent] 41.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside. Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside. Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF. Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed. Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
[Name] French's Deluxe Mushroom Green Bean Casserole [AuthorId] 383359 [AuthorName] aHardDaysNight [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2020-11-23T17:26:00Z [Description] Make and share this French's Deluxe Mushroom Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "10 1/2", "3/4", "1", "6", "2"] [RecipeIngredientParts] ["half-and-half", "heavy cream", "white wine", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.8 [FatContent] 4.3 [SaturatedFatContent] 1.6 [CholesterolContent] 6.8 [SodiumContent] 292.3 [CarbohydrateContent] 11.3 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix soup, milk or cream, wine, mushrooms, green beans, and 1 c crispy fried onions in 2 qt baking dish. Bake at 350 degrees F for 30 min or until hot. Stir. Top with remaining 1 c crispy fried onions. Bake 5 min.
[Name] Nutella Buttercream Frosting [AuthorId] 2002858869 [AuthorName] Vanessa Correia [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T17:27:00Z [Description] Make and share this Nutella Buttercream Frosting recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/X68cIONKTsaY8yxyUaPf_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/X68cIONKTsaY8yxyUaPf_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/X68cIONKTsaY8yxyUaPf_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/X68cIONKTsaY8yxyUaPf_10223441712446610.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "confectioners' sugar", "heavy cream", "salt", "hazelnut extract", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3931.7 [FatContent] 215.2 [SaturatedFatContent] 157.5 [CholesterolContent] 407.1 [SodiumContent] 283.6 [CarbohydrateContent] 498.4 [FiberContent] 12.0 [SugarContent] 472.5 [ProteinContent] 14.1 [RecipeServings] 1.0 [RecipeYield] 1 Batch [RecipeInstructions] 1. Beat butter and nutella on medium high speed until creamy about 2 mins. 2. Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed. 3. After every 1 cup of confectioner's sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds. 4. Add vanilla, heavy cream, and hazelnut extract if you are using it. 5. Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge. 6. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
[Name] Penang Prawn Noodles (Slow Cooker) [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT6H [PrepTime] PT1H [TotalTime] PT7H [DatePublished] 2020-11-23T17:28:00Z [Description] Penang, an island 593 km from Singapore, with fishing villages around the west of this island, are popular with prawn noodles. This hawker classic uses prawn shells and heads to develop its signature, full-flavoured broth. Add the recipe to your cooking list and try it out! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/9gQg6L6lQ3mlcqoati7N_Penang Prawn Noodles 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/reHEkKgSxem6hwx9LbQs_PPN Step 01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/asXQ5XzSOSTH7eXuCVGQ_PPN Step 02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/nlDwHM6BRijUAsOsTyRt_PPN Step 03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/FMqEODBaTcmNHrF5MQX8_PPN Step 04.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/6OsO3M7pQSqYSIigwQIR_PPN Step 05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/UUnvFEqiQGyiZMVj2Cbu_PPN Step 06.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/kc1PDn9cTOq8dYfNcBgv_PPN Step 07.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/vUagPlQtTn6TLXFqOdg0_PPN Step 08.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/jRjS0dBcQOVMlFbu5xJl_PPN Step 09.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/4Imej9cJSXO65ZxkklGR_PPN Step 10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/iaEW4MjRS3eTTRryJVzb_PPN Step 11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/ZLdAUAiITderEAV5iStQ_PPN Step 12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/vZp3YmSdSI6fAk8A4tGg_PPN Step 13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/rsnnVNe1QqKzLDuklaAT_PPN Step 14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/u9QNOprQ1iUqUZkrsl1D_PPN Step 15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/Y1JDItNrRfK7Z6lqM5yT_PPN Step 16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/59pDEOAJRmuwSXfx8BIN_PPN Step 17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/Ak93ev9hRiKrNidUBbz7_PPN Step 18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/K1urxjIQEWeHLlX63A7n_PPN Step 19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/Z3kiB1uORkmrpssIAkwf_PPN Step 20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/IJaYHb1SMO2mZwEG8ifR_PPN Step 21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/muGoGaXQCuUNY9hLtvdw_PPN Step 22.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/U2jCS45rRUKbE1dzVsqC_PPN Step 23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/Bu4A7760SS6Zsfvp40Al_PPN Step 24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/33/gCWFjmhgS3C24kYthzZE_PPN Step 25.jpg"] [RecipeCategory] Asian [Keywords] nan [RecipeIngredientQuantities] ["700", "50", "50", "10", "600", "3", "400", "1", "1/2", "200", "150", "35", "1/2", "1", "200", "270", "1", "30", "120", "100", "900", "400", "300", "200", "9"] [RecipeIngredientParts] ["shrimp", "water", "red chili peppers", "sugar", "rock salt", "water", "garlic", "sugar", "rock salt", "water", "rock salt", "butter", "shallots", "spinach", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1054.2 [FatContent] 39.2 [SaturatedFatContent] 13.7 [CholesterolContent] 239.5 [SodiumContent] 2326.5 [CarbohydrateContent] 131.6 [FiberContent] 10.7 [SugarContent] 6.8 [ProteinContent] 43.9 [RecipeServings] 9.0 [RecipeYield] 4 kg [RecipeInstructions] ["Preheat oven at 250°C. Spread shrimp shells evenly on a tray wrapped with aluminium foil.", "Bake for 20 minutes. Flip the shells over every 7 minutes.", "Remove shells from oven when it seems dry and crispy.", "Place shrimp shells, washed anchovies and washed dry shrimps in a muslin bag.", "Add deseeded dried chilli peppers, lean pork and muslin bag to a slow cooker. Pour 3 Liters of hot boiling water into it. Cover with lit. Turn on high heat and set timer for 45 minutes.", "Meanwhile, deseed then cut 400 g chilli peppers into chunks.", "Add chilli peppers, 200 ml water, 1 tbsp sugar and 1 tsp salt into a blender. Blend until fine.", "Strain with muslin cloth and discard any residue.", "Remove lean pork from slow cooker when time's up. Cut into thin slices.", "Place slices of pork in a deep dish. Add some soup just to cover it. Wrap and store in fridge when it cools down.", "Pour liquid of chilli peppers into slow cooker. Covered and continue cooking for another 75 minutes. Turn down the heat to low and let it simmers for 4 hours.", "40 minutes before serving, take pork slices out from fridge. Cook 9 eggs. Melt 30g butter on a non-stick pan over medium high heat.", "Add shrimps and 1 tsp rock salt.", "Cook, stirring occasionally, until pink; set aside.", "Soak 400g dried rice vermicelli in water for 20 minutes. Strain off the water when done. Cover vermicelli with a piece of damp cloth.", "Cut shallot into 2mm thin slices.", "Heat shallots together with 100g oil over high heat in a pot.", "Lower the heat when oil starts to sizzle. Cook until it turns brown.", "Sieve out and cool down on a piece of paper tower.", "Mash 35g garlic. Mix garlic, 150g fermented chilli sauce, 1/2 tbsp sugar and 1 tsp salt to 200ml water. Mix through and set aside.", "Cook 100g ramen in boiling water for a minute. Run through cool water then hot water again for springy texture.", "Cook 60g rice vermicelli for a minutes.", "Cook handful of bean sprouts for 15 seconds.", "Cook handful of water spinach for 5 seconds.", "Pour 2 tbsp of chilli sauce just made and a few scoops of shrimp stock to the noodles. Serves with pork slices, shrimps, eggs while top with fried shallots and a tsp of shallot oil." ]
[Name] Starbucks Copycat Gingerloaf [AuthorId] 2002859536 [AuthorName] Raekwon S. [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2020-11-23T17:28:00Z [Description] I search high and low for a recipe that would be as close to Starbucks wonderful gingerloaf and this is what I came up with . I read many other recipes and a lot were missing the basics from the ingredient list this is the closet to theirs that I have came up with I hope you all enjoy &#55357;&#56833; first time submitter long time follower  [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "2", "1", "1", "1 1/2", "1/2", "1/2", "1/2", "1/2 - 3/4", "1", "1/2", "1", "4", "2", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["ground cinnamon", "all-purpose flour", "ground cloves", "ground ginger", "ground mustard", "baking soda", "nutmeg", "butter", "brown sugar", "white sugar", "candied ginger", "vanilla extract", "apple butter", "cream cheese", "icing sugar", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4192.7 [FatContent] 136.1 [SaturatedFatContent] 81.8 [CholesterolContent] 369.0 [SodiumContent] 2522.1 [CarbohydrateContent] 726.5 [FiberContent] 14.3 [SugarContent] 547.8 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] 1 Large loaf pan [RecipeInstructions] Start with butter and sugar then add the egg Beat Ingredients in a stand mixer mix until light and fluffy then add remaining wet ingredients. Mix dry ingredients together and whisk then add dry ingredients to wet ingredients in until just combined , don’t over mix it will cause tough bread <U+2764><U+FE0F>Batter will be really thick don’t worry :] bake at350 for 50-60 mins and let cool completely before frosting. Enjoy.
[Name] CHOCOLATE CHIP COOKIES [AuthorId] 2002859792 [AuthorName] judi.dottin [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2020-11-23T17:28:00Z [Description] Make and share this CHOCOLATE CHIP COOKIES recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "2", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "eggs", "vanilla extract", "baking soda", "hot water", "salt", "all-purpose flour", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.8 [FatContent] 15.6 [SaturatedFatContent] 7.8 [CholesterolContent] 35.8 [SodiumContent] 179.0 [CarbohydrateContent] 38.9 [FiberContent] 1.6 [SugarContent] 25.1 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] Step 1. Preheat oven to 350 degrees F (175 degrees C]. Step 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Step 3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
[Name] Easy Flat Bread Pizza [AuthorId] 2002859792 [AuthorName] judi.dottin [CookTime] PT15M [PrepTime] PT55M [TotalTime] PT1H10M [DatePublished] 2020-11-23T19:43:00Z [Description] Make and share this Easy Flat Bread Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "warm water", "all-purpose flour", "bread flour", "olive oil", "salt", "minced garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.4 [FatContent] 8.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1170.0 [CarbohydrateContent] 99.4 [FiberContent] 4.0 [SugarContent] 2.5 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] 2-5 Flat bread pizzas [RecipeInstructions] Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.] Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour. Place the dough in a greased bowl (I use nonstick spray to grease] and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below. As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below. Preheat oven to 475°F (246°C]. Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.]. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings. Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm. Cover and store leftovers in the refrigerator for up to 1 week.
[Name] Smothered Sour Cream Chicken [AuthorId] 2002460118 [AuthorName] mmontgomery32 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-11-23T19:43:00Z [Description] Make and share this Smothered Sour Cream Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1", "3/4", "1", "1", "1", "1/2", "1/2", "1/4", "1/3", "1/2", "3"] [RecipeIngredientParts] ["chicken breasts", "mozzarella cheese", "sour cream", "parmesan cheese", "cornstarch", "dried oregano", "dried basil", "garlic powder", "salt", "fresh ground black pepper", "parsley", "heavy whipping cream", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 646.0 [FatContent] 47.7 [SaturatedFatContent] 24.4 [CholesterolContent] 202.8 [SodiumContent] 911.0 [CarbohydrateContent] 7.4 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 46.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray.", "In a small bowl, whisk together sour cream, 1/2 cup of the parmesan cheese, salt, pepper, oregano, basil, garlic powder, minced garlic, heavy whipping cream, and cornstarch.", "Arrange chicken breasts in baking dish, top each with a slice of mozzarella, and coat with the sour cream mixture.", "Sprinkle remaining Parmesan over the top and bake until chicken is cooked through and sauce is bubbly, about 1 hour.", "Garnish with parsley, as desired." ]
[Name] Creamed Peas in Under 10 Minutes [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT4M [PrepTime] PT2M [TotalTime] PT6M [DatePublished] 2020-11-23T19:45:00Z [Description] A super fast recipe. You can use a serving bowl and heat them in the microwave or put them in a casserole dish and bake them in the oven. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "15", "1/2"] [RecipeIngredientParts] ["alfredo sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.2 [FatContent] 4.0 [SaturatedFatContent] 2.2 [CholesterolContent] 11.0 [SodiumContent] 313.6 [CarbohydrateContent] 15.9 [FiberContent] 5.1 [SugarContent] 5.8 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a serving bowl put the thawed peas. I usually buy the early harvest petite peas, as they are sweeter and more tender. Stir in the jar of alfredo sauce. Sprinkle the Parmesan cheese on top. Put into the microwave for about 3 minutes. Carefully stir and heat for3 more minutes, or until the peas are very hot.
[Name] Marinated Vegetables - Light Version [AuthorId] 372438 [AuthorName] Lady Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-23T19:45:00Z [Description] This is an adjusted receipe from the original which uses Splenda instead of sugar in order to calculate the weight watchers points [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "3", "1", "3/4", "3/4", "1", "1/2", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["cauliflower", "broccoli", "celery", "bell pepper", "onion", "canola oil", "vinegar", "salt", "pepper", "dry mustard", "poppy seeds", "Splenda Sugar Blend for Baking"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.3 [FatContent] 8.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 91.1 [CarbohydrateContent] 8.8 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 1.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Break or cut vegetables into bite sized pieces or florets.", "Mix in a large, sealable Tupperware type container.", "Dressing:", "Mix and pour over vegetables.", "Let stand overnight.", "will keep two weeks in refrigerator.", "Other vegetables you can add:", "yellow squash or zucchini.", "fresh mushrooms.", "cucumbers.", "red and/or yellow peppers.", "(Note: Radishes taste good in this recipe but the red color bleeds into the white radish and takes on an unappealing appearance after a fews days]." ]
[Name] Caramel Apple Grapes (Peanut Covered) [AuthorId] 2002861170 [AuthorName] Gavin W. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T19:46:00Z [Description] Grapes, dipped in caramel, and then peanuts. (Substitute for peanuts if needed.) Super easy to make! Perfect for children and adults all the same. Amazing for party's, and get togethers. Needless to say, delicious! [Images] character(0) [RecipeCategory] Grapes [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["25", "25", "1", "1"] [RecipeIngredientParts] ["grapes", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3867.8 [FatContent] 95.3 [SaturatedFatContent] 17.3 [CholesterolContent] 15.9 [SodiumContent] 645.0 [CarbohydrateContent] 768.4 [FiberContent] 40.8 [SugarContent] 642.0 [ProteinContent] 70.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, wash grapes over sink, and make sure they're clean. Next, after they're dried, put the toothpicks onto them one by one. After that, grab the grapes by their toothpicks, and dip them into caramel one at a time. Last, roll them in the crushed diced peanuts. (Make sure they don't fall off the toothpicks.]. For later: Grab a container with a plastic top, and put them, (AFTER DRIED] and put them in the fridge. Right now: Make sure you enjoy them while they last, cause you'll be wanting more soon! Note: If serving someone with a peanut allergy, substitue nuts with something else (ex. cereal].
[Name] Potatoes and Bacon [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-11-23T19:46:00Z [Description] Make and share this Potatoes and Bacon recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/41/XFO0RyWsT8yxJJPLFos1_Served s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/41/xdlG6dPKSLqxn83OT4Yr_Cooked 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/41/F9ozp6UQzqrg3XO8tedp_Cooked s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/41/f8QRv2oASdWUhIZG6Eh4_Raw s.jpg" ] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "streaky bacon", "onion", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1876.3 [FatContent] 150.2 [SaturatedFatContent] 47.4 [CholesterolContent] 205.6 [SodiumContent] 3711.8 [CarbohydrateContent] 86.7 [FiberContent] 11.2 [SugarContent] 8.0 [ProteinContent] 44.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Scrub the potatoes and cut into cubes (about 20mm]. Parboil for about 5 minutes. Drain and leave to cool.", "Cut the bacon into 50/60mm strips and lay on a baking tray. Cook in the oven at 200°C until it's crispy. Remove the bacon and keep aside. Add the potato cubes to the tray and brush some of the bacon fat over them. Sprinkle over the salt. Cook in the oven at 200°C until golden.", "Slice the onion thinly. Heat the olive oil in a wok and fry the onion slices until golden.", "When the potatoes are cooked, reurn the bacon to the tray and sprinkle over the onions. Return to the oven for about 5 minutes. Serve hot." ]
[Name] Sangria Ham Mmmm... [AuthorId] 929934 [AuthorName] DossIBS [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2020-11-23T19:46:00Z [Description] After the birth of our daughter 11-11-11, we knew we wouldn't be able to travel for Thanksgiving. We knew we'd need to cook our own and found this recipe. This produced the tastiest ham we've ever had. It's been a family tradition ever since. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["ham", "clove", "brown sugar", "wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.8 [CarbohydrateContent] 34.5 [FiberContent] 0.6 [SugarContent] 31.2 [ProteinContent] 0.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Place ham in roaster and stab with cloves or rub on a ground clove and brown sugar mixture(get between the slices if possible]. Roast the ham uncovered until the sugar begins to melt(about 20 minutes]. While this is going, mix Sangria, Pineapple juice and orange peel in a bowl. Pour Sangria and pineapple mixture over the ham and return to over for 20 more minutes (depending on the size of the ham]. Baste ham with juices in pan, cover with foil or roasting lid, and cook an additional hour (depending on size]. *For larger hams, reduce heat to 325°, cover and cook an additional hour, basting every 30 minutes.*.
[Name] Easy Sweet Potato Souffle [AuthorId] 929934 [AuthorName] DossIBS [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2020-11-23T19:46:00Z [Description] We first had this at a family gathering. My wife does not like sweet potatoes, but she LOVED this. We found out this is a recipe from Trisha Yearwood. We've made this for every Thanksgiving we've ever had. It's always a hit!!! [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "2", "1", "1", "1/2", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "sugar", "butter", "milk", "salt", "pumpkin pie spice", "pecans", "brown sugar", "flour", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.7 [FatContent] 27.7 [SaturatedFatContent] 14.7 [CholesterolContent] 73.1 [SodiumContent] 200.0 [CarbohydrateContent] 51.3 [FiberContent] 2.6 [SugarContent] 37.1 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] 8 12 Servings [RecipeInstructions] Preheat oven to 350 degrees and grease baking sheets. Poke sweet potatoes with fork and bake on a foil covered baking sheet for 1 hour or until they are soft. When the potatoes are cool, enough to handle, peel and place in a large mixing bowl, and mash until smooth. Add eggs, sugar, butter or (1/4 cup butter + 1/4 cup coconut oil], vanilla, milk, and salt. Combine well with a mixer, then pour into the baking dish. *Topping* In a medium bowl , combine pecans, brown sugar, flour and butter. Spoon the mixure over the sweet potatoes in the baking dish, making an even layer. Bake until slightly brown (40 minutes] -- then let sit for 5 minutes before serving.
[Name] Caramel Apple Grapes (With Peanuts) [AuthorId] 2002861170 [AuthorName] Gavin W. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T19:46:00Z [Description] Grapes dipped in caramel and covered in peanuts. Perfect for kids and adults alike! Amazing for small to large get togethers or parties. They'll be gone in a matter of minutes! Needless to say, delicious! [Images] character(0) [RecipeCategory] Grapes [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["25", "25", "1", "1"] [RecipeIngredientParts] ["grapes", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.8 [FatContent] 9.5 [SaturatedFatContent] 1.7 [CholesterolContent] 1.6 [SodiumContent] 64.5 [CarbohydrateContent] 76.8 [FiberContent] 4.1 [SugarContent] 64.2 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] First, wash the grapes. Then, dry the grapes, and put the toothpicks into them one by one. Next, pick them up by the toothpicks, and dip them in the caramel. After that, roll them in the peanuts. Now you're done! To eat later: After the caramel has dried, put the grapes one by one into a large plastic container with a top, and put it in the fridge. For now: Put the grapes into your mouth, and enjoy!
[Name] V's Cream Cheese Frosting [AuthorId] 2002858869 [AuthorName] Vanessa Correia [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T19:46:00Z [Description] Make and share this V's Cream Cheese Frosting recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/ZqL7PTDTTij2y21xTK5g_10223523953022573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/45/3vpEctI1TC25ZSJC8NAH_20201115_005628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/45/8HGdF1p4TVWEMyBfMsf7_10223523953022573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/ZqL7PTDTTij2y21xTK5g_10223523953022573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/ZqL7PTDTTij2y21xTK5g_10223523953022573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/ZqL7PTDTTij2y21xTK5g_10223523953022573.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "powdered sugar", "vanilla extract", "lemon zest", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3397.7 [FatContent] 169.9 [SaturatedFatContent] 102.1 [CholesterolContent] 493.9 [SodiumContent] 1705.1 [CarbohydrateContent] 463.6 [FiberContent] 0.0 [SugarContent] 452.7 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 1 Batch [RecipeInstructions] Beat the cream cheese with a mixer on medium speed for 2 mins. Cut up butter and slowly add little by little while mixing on low. Add vanilla, salt, lemon extract or zest. Add powdered sugar in thirds, beating on low after each addition. Raise speed to medium high and make sure everything is combined. If the frosting is too thin you can add more powdered sugar.
[Name] Easy Iced Matcha Latte [AuthorId] 2002850442 [AuthorName] Naokimatcha [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2020-11-23T19:47:00Z [Description] An easy recipe to making the best classic matcha latte! All you need is milk, matcha and some sugar (to your liking) to make this smooth, rich and creamy matcha goodness. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "7", "1"] [RecipeIngredientParts] ["water", "milk", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 4.5 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Measure out 2 tsp matcha powder and 2oz/60ml water at room temperature (cold water is fine as well] into the bottle. Cap the bottle and shake thoroughly to obtain a thick and even matcha mix. Uncap the bottle and add 7 oz/200 ml of milk with 1 tsp powdered brown sugar (adjust to your desired sweetness]. Cap the bottle. Gently shake its contents to mix well. Pour the latte mix over a cup of ice to enjoy.
[Name] Holiday Tea Cakes [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2020-11-23T19:47:00Z [Description] Make and share this Holiday Tea Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "1", "1", "1/2", "2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "buttermilk", "baking soda", "vanilla", "flour", "powdered sugar", "milk", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.7 [FatContent] 8.4 [SaturatedFatContent] 5.2 [CholesterolContent] 36.9 [SodiumContent] 134.3 [CarbohydrateContent] 23.5 [FiberContent] 0.1 [SugarContent] 19.4 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Cream butter and sugar together.", "Add eggs, buttermilk, baking soda, and vanilla.", "Blend together well with mixer.", "Mix in 1 cup of flour about 4-5 times until you have a good stiff dough.", "Wrap tightly with plastic wrap and refrigerate overnight.", "Preheat oven to 350.", "Roll out dough to 1/4” thickness and cut cookies using desired holiday cookie cutter.", "Bake 8-10 minutes until barely brown on bottom.", "Cool completely.", "Combine 1/2 cup powdered sugar, 2 tbsp milk, 1 1/2 tsp melted butter and 1/2 tsp vanilla for icing. You may add color if desired." ]
[Name] Big Pound Cake [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2020-11-23T19:47:00Z [Description] Make and share this Big Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "3", "5", "3 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "shortening", "sugar", "eggs", "baking powder", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6976.3 [FatContent] 323.6 [SaturatedFatContent] 156.3 [CholesterolContent] 1452.2 [SodiumContent] 2473.6 [CarbohydrateContent] 948.7 [FiberContent] 11.8 [SugarContent] 601.6 [ProteinContent] 86.5 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Grease and flour Bundt pan. Cream butter, shortening, sugar, and eggs together. Beat until light and fluffy. Gradually add flour and milk alternately-beginning and ending with the flour. Add desired flavoring. Bake at 325 for 1 hour and 15 minutes.
[Name] Sammye’s Sweet Snack [AuthorId] 2002492940 [AuthorName] CherylFoster [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-11-23T19:48:00Z [Description] Make and share this Sammye’s Sweet Snack recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "20"] [RecipeIngredientParts] ["peanuts", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 730.1 [FatContent] 56.2 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 227.5 [CarbohydrateContent] 44.4 [FiberContent] 9.4 [SugarContent] 13.1 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 4 Dozen [RecipeInstructions] Mix all dry ingredients. Melt almond bark over low heat. Pour over cereal mixture and stir. Drop onto wax paper to cool.
[Name] Easy Nutella Buttercream Frosting [AuthorId] 2002858869 [AuthorName] Vanessa Correia [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-11-23T19:48:00Z [Description] Silky and delicious Nutella buttercream frosting! Tastes Divine on chocolate cake or any cake for that matter! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/9496uIPzSw9ai21luoPW_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/9496uIPzSw9ai21luoPW_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/9496uIPzSw9ai21luoPW_10223441712446610.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002858869/9496uIPzSw9ai21luoPW_10223441712446610.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "heavy cream", "hazelnut extract", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.6 [FatContent] 17.9 [SaturatedFatContent] 13.1 [CholesterolContent] 33.9 [SodiumContent] 23.7 [CarbohydrateContent] 41.6 [FiberContent] 1.0 [SugarContent] 39.4 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 1 Batch [RecipeInstructions] Beat butter and nutella on medium high speed until creamy about 2 mins. Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed. After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add vanilla, heavy cream, and hazelnut extract. Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
[Name] Easy Garbanzo Bean Soup [AuthorId] 341519 [AuthorName] Jacquie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-11-24T19:54:00Z [Description] Make and share this Easy Garbanzo Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["European", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic clove", "garbanzo beans", "greens", "broth", "thyme", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.8 [FatContent] 8.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.4 [SodiumContent] 1220.8 [CarbohydrateContent] 26.5 [FiberContent] 5.0 [SugarContent] 1.2 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] Drain and rinse garbanzo beans. Heat Oil in a large pot over medium high heat. Saute onion and garlic until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer covered for 10 minutes.
[Name] Easy Pumpkin Cake [AuthorId] 2002861027 [AuthorName] Clash F. [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2020-11-24T19:54:00Z [Description] This is a moist, rich and spicy cake. When I take this to a gathering I always bring bake an empty plate. This was a recipe my Mom got from a neighbor back in the late '60s. I've no idea of the origin beyond that. As good as this is still warm from the oven it is even better on the 2nd day. I make it the night before I intend to serve it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1/2", "1", "1", "1", "1/2", "3", "1", "1", "3", "16"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "baking powder", "ground nutmeg", "ground allspice", "ground cinnamon", "ground cloves", "sugar", "butter", "vanilla", "eggs", "canned pumpkin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.1 [FatContent] 25.6 [SaturatedFatContent] 15.4 [CholesterolContent] 130.8 [SodiumContent] 625.9 [CarbohydrateContent] 116.5 [FiberContent] 3.3 [SugarContent] 77.2 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350.", "Grease and sugar a bundt pan and set aside. (can also use an Angle tube or 2 large loaf pans] Grease the pan very well making sure to get any nook and cranny and use cane sugar to fully coat the inside. You can also use cooking spray if you do not want the sugar crust.", "Sift together dry ingredients and set aside.", "Cream sugar and butter until smooth.", "Mix in one egg at a time.", "Mix in vanilla.", "Mix in pumpkin on low speed until fully blended.", "Slowly mix in dry ingredients until fully incorporated.", "Pour into your prepared pan. The mixture will be very thick so spread it to evenly distribute it around the pan.", "Bake at 350 for 1 hour and then do a toothpick check. It may need more time but you do not want to over cook it. When your toothpick comes out clean take it out of the oven.", "Let stand about 10 minutes until cake starts to pull away from the sides of the pan. Turn out on a cooling rake and let cool completely. If you have sugared the pan it will form a crisp crust on the outside of the cake." ]
[Name] Cheese Omelet in a Mug: 2 Minutes Recipe [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2020-11-24T19:54:00Z [Description] A super easy, quick & delicious breakfast to start your day with. Made in a microwave-safe mug within a few minutes and topped with veggies & cheese. This simple Omelet recipe in a Mug is just 4 steps away. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/4WkD6P95T2uYqfPo7Ivf_Thumbnail.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "green bell pepper", "cheese", "onion", "tomatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.4 [FatContent] 8.2 [SaturatedFatContent] 3.7 [CholesterolContent] 194.9 [SodiumContent] 206.7 [CarbohydrateContent] 3.3 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 9.3 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] Take a regular size microwave-safe mug and brush the mug with oil. Then take 1 egg, crackle it in the mug. Add salt and pepper to taste. Now whisk the egg with the help of a spoon or fork. Now add 1 tbsp of diced green bell pepper, onion, tomato, and grated cheese. Mix everything well. Lastly, put the mug in a microwave for about 1 minute and 30 seconds. Remove the mug and garnish it with grated cheese and coriander. Keep it aside for about a minute and savor it.
[Name] RICH STEAK DIANE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-11-24T19:54:00Z [Description] This is such a classy dish! With a rich, creamy and flavorful sauce, it's a delicious way to enjoy filet mignon. VIDEO https://youtu.be/SA2rjeaZUNM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/LFOmlaGuQ2dgGtakbobW_Steak-Diane-8_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["Birthday", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/2", "2", "1/4", "4", "1/4", "1/2", "1/4", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "garlic cloves", "shallot", "shiitake mushrooms", "cognac", "demi-glace", "heavy cream", "Dijon mustard", "Worcestershire sauce", "chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.2 [FatContent] 31.0 [SaturatedFatContent] 15.3 [CholesterolContent] 99.6 [SodiumContent] 800.8 [CarbohydrateContent] 10.0 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Pat dry the filets with paper towels and season generously with salt and pepper; set aside.", "In a large cast iron skillet over medium-high heat, add oil and butter. When hot, add steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.", "In the same skillet, reduce heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.", "Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.", "Return the filet mignon to the skillet including the juices accumulated while resting and spoon mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to warm serving plates while finishing the sauce.", "Add chives and parsley to the sauce; stir quickly and then pour sauce over steaks. Serves 2." ]
[Name] Jeremiah's Deviled Eggs [AuthorId] 2002865126 [AuthorName] Jeremiah W. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2020-11-30T17:51:00Z [Description] This is my own recipe that I made on november, 24, 2020 because I was bored, in my opinion including my moms it turned out to be a great success. oh and I have to give my mom some credit for peeling the eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002865126/KABuFjGTMSkPk2Dp41Ak_1124201353_Film2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002865126/KABuFjGTMSkPk2Dp41Ak_1124201353_Film2.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "3", "1", "1/8", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["eggs", "mayonnaise", "yellow mustard", "fresh black pepper", "sweet paprika", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.4 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 130.1 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] 12 halves [RecipeInstructions] peel eggs carefully. cut in half. place yolks in bowl with the rest of the ingredients. mash then stir till smooth. fill eggs. sprinkle with extra paprika if desired. dig in!
[Name] Another Pasta With Bolognese Sauce [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2020-11-30T17:53:00Z [Description] There are so many versions of bolognese  sauce out there, but I couldn’t resist adding another one! [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "1/4", "1/8", "4", "1/4", "3/4"] [RecipeIngredientParts] ["onion", "bacon", "celery rib", "carrot", "butter", "olive oil", "ground beef", "dry white wine", "salt", "pepper", "nutmeg", "tomato paste", "heavy cream", "fettuccine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.1 [FatContent] 20.6 [SaturatedFatContent] 8.4 [CholesterolContent] 105.4 [SodiumContent] 948.7 [CarbohydrateContent] 45.9 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat butter and oil in a pan over medium low heat.", "Add onion, celery, carrot, and bacon and cook for 10 minutes.", "Crumble sausage and ground beef into pan. Cook, stirring, until the meats have lost their pink color.", "Add the wine and raise the heat. Cook until almost all of the wine has evaporated.", "Add stock, salt and pepper to taste, the nutmeg and tomato paste. Reduce heat to low, cover partially, and simmer for 1 1/2 hours. Stir in cream.", "Meanwhile, as the sauce cooks, prepare pasta according to package directions. Add pasta to sauce and toss together." ]
[Name] Sweet Potato and Yam Cheese Cake [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-11-30T17:54:00Z [Description] Make and share this Sweet Potato and Yam Cheese Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/UdetGYRBSKuYbnOeyRft_SPAYCC 1024x1280.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/8Zt8u3VTRKS0pbsMhQ38_SPAYCC Ingredients 1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/IoLHYdNTQQmIp5wHiPCy_SPAYCC Ingredients 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/9Gb2efIOTUGf7tj8AtK8_SPAYCC Ingredients 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/UOKbuvVRe3dNuORiCRQg_SPAYCC Step 01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/w0reqRZQTO3LfQ9PQjeA_SPAYCC Step 02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/XuH277KlQPg20mzw3oV2_SPAYCC Step 03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/VU0zEzNfQYaDI4P1mXzR_SPAYCC Step 04.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/eRDNViFhQki05okgNpIy_SPAYCC Step 05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/StAgTdgPSUeubjvpftPY_SPAYCC Step 06.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/LnsgSMFgR06yNP6xKEb4_SPAYCC Step 07.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/2pjU8sciTjyOpTl1Oa4g_SPAYCC Step 08.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/QibMSFPLSm2Y8YGnygSN_SPAYCC Step 09.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/5snujBojRL67MI3OF36n_SPAYCC Step 10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/EOZebGDMTFOAxk8kp6oJ_SPAYCC Step 11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/v0W6HoATHywNqe07pEi5_SPAYCC Step 12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/s63zc1cWQdeIl5A6ZbGM_SPAYCC Step 13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/57/JzH38e2wSeqhDDSs4chw_SPAYCC Step 14.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Yam/Sweet Potato", "Potato", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["50", "70", "1/2", "250", "150", "100", "50", "80", "1 1/2", "1/2", "1", "1", "2", "100", "1/2", "1", "100"] [RecipeIngredientParts] ["butter", "sugar", "cream cheese", "sweet potatoes", "butter", "sugar", "plain flour", "vanilla extract", "lemon zest", "lemon juice", "eggs", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.1 [FatContent] 30.1 [SaturatedFatContent] 17.3 [CholesterolContent] 143.5 [SodiumContent] 380.1 [CarbohydrateContent] 34.8 [FiberContent] 1.5 [SugarContent] 18.1 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 1 kg [RecipeInstructions] ["Prepare 150g sweet potato cube and 100g yam cube. (1cm to 1.5cm cube].", "Cover and steam for 20 minutes or until soften.", "Preheat oven to 170°C.", "Crush biscuit into crumbs.", "Mix melted butter, biscuits and sugar until evenly moistened.", "Line 20cm springform cake tin with a square baking paper. Press mixture into the bottom of the pan.", "Bake the crust for 10 minutes. Cool on rack.", "For the filling, increase the oven temperature to 200°C. Mix all ingredients for filling until blend.", "Brush sides of springform tin with butter and put on a baking sheet. Brush again the inner sheet. Pour in the filling.", "Bake for 10 minutes.", "Reduce oven temperature to 90°C and bake for 30 minutes more.", "Turn off the oven and leave it closed for an hour.", "Open the oven door and let it cool in the oven for an hour more.", "Cut cheesecake into 6 pieces with a string. Combine all ingredients for topping. Spread over the cheesecake right to the edges. Enjoy immediately or refrigerate overnight." ]
[Name] Jeremiah's Eggs :) :) :) :) [AuthorId] 2002865126 [AuthorName] Jeremiah W. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-11-30T17:54:00Z [Description] Make and share this Jeremiah's Eggs :) :) :) :) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["green onions", "mozzarella cheese", "butter", "avocado oil", "cayenne pepper", "fresh ground pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.1 [FatContent] 9.7 [SaturatedFatContent] 5.3 [CholesterolContent] 22.2 [SodiumContent] 82.7 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.7 [RecipeServings] 3.0 [RecipeYield] 3 serving [RecipeInstructions] let butter melt with avocado oil. pour all ingredients in a pan. wait for it to cook. EAT!
[Name] CORN SYRUP [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2020-11-30T17:54:00Z [Description] This is a great way to make it at home without artificial ingredients. It makes a good batch, plenty to make several recipes. VIDEO https://youtu.be/7jDroqiUlUo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/xBe4lxVQhOtxNQUNS0cA_Corn-Syrup-2_Fotor-1024x768.jpg" [RecipeCategory] < 4 Hours [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "4", "3", "1", "1/2"] [RecipeIngredientParts] ["water", "granulated sugar", "sea salt", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1408.9 [FatContent] 3.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 351.2 [CarbohydrateContent] 353.9 [FiberContent] 5.7 [SugarContent] 317.3 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place corn pieces in a large saucepan and pour in water; bring to a boil. Turn down the heat to medium and simmer until the water has reduced by a third, about 20 minutes. Cover, remove from the heat and let it sit for 3 hours. Later on, discard the cobs and pour the liquid into a fine sieve sitting over a bowl; discard what’s in the sieve. The volume of water should be about 2 cups. In a large saucepan over medium-high, add water, granulated sugar and salt; stir until the sugar has dissolved. When it’s boiling and the sugar dissipated, reduce the heat to medium. Add cream of tartar and DO NOT STIR. To prevent sugar crystals from forming, brush the sides of the saucepan with water using a pastry brush. Let the mixture simmer until it reaches 240ºF, about 30 minutes. Remove from the heat and let it cool off before transferring the syrup to a thick glass jar. Makes 2 cups and will keep for about 3 months.
[Name] Easy Smoked Gouda Grits [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2020-11-30T17:54:00Z [Description] Make and share this Easy Smoked Gouda Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2", "2", "1 2/3", "3"] [RecipeIngredientParts] ["water", "milk", "salt", "white pepper", "quick-cooking grits", "smoked gouda cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.3 [FatContent] 21.0 [SaturatedFatContent] 13.0 [CholesterolContent] 73.8 [SodiumContent] 780.4 [CarbohydrateContent] 49.8 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring water, milk, salt, and white pepper to boil in a large saucepan. Gradually whisk in the uncooked grits. Cook, whisking often, 5 minutes, or until thickened. Remove from heat. Whisk in the shredded smoked Gouda and butter, until blended.
[Name] Quick and Easy Yogurt, Granola, and Honey Bowl. [AuthorId] 2002869245 [AuthorName] Samuel Y. [CookTime] PT4M [PrepTime] PT1M [TotalTime] PT5M [DatePublished] 2020-11-30T17:54:00Z [Description] This recipe can be made in less than 5 minutes, and only has 3 INGREDIENTS! It's the perfect breakfast if you are on-the-go. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["yogurt", "granola cereal", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.5 [FatContent] 2.2 [SaturatedFatContent] 0.8 [CholesterolContent] 3.8 [SodiumContent] 15.1 [CarbohydrateContent] 9.8 [FiberContent] 0.5 [SugarContent] 8.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Get a bowl or cup ready. (at least 15 fl oz.]. Place 2 tablespoons of yogurt into the bowl or cup. Sprinkle 2 teaspoons of granola on top of the yogurt. Drizzle 1 teaspoon of honey onto the granola. Stir until it is all mixed together. Enjoy!
[Name] The Wicked Wench [AuthorId] 2002869562 [AuthorName] Wicked [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2020-11-30T17:55:00Z [Description] Make and share this The Wicked Wench 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/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002869562/Jvr9cdPrShOqhsnQ7ilb_Screenshot_20201126-193327_Chrome.jpg" ] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4 -6"] [RecipeIngredientParts] "spiced rum" [AggregatedRating] nan [ReviewCount] nan [Calories] 190.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 15.2 [FiberContent] 0.0 [SugarContent] 15.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour 2 oz Captain Morgan into a 20 oz glass over ice. Pour in 4-6 oz of Dr Pepper.
[Name] Matcha Affogato [AuthorId] 2002850442 [AuthorName] Naokimatcha [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-30T17:55:00Z [Description] An easy two-step Matcha Affogato recipe, a classic Italian dessert with an Asian twist. With just vanilla ice cream and matcha, you’re less than 5 minutes away from indulging in a refreshing dessert! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002850442/hAwnqLu4T1qxSj9vME4z_wp_affogato%202.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2"] [RecipeIngredientParts] ["vanilla ice cream", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 7.3 [SaturatedFatContent] 4.5 [CholesterolContent] 29.0 [SodiumContent] 54.1 [CarbohydrateContent] 15.6 [FiberContent] 0.5 [SugarContent] 14.0 [ProteinContent] 2.3 [RecipeServings] 1.0 [RecipeYield] 1 Affogato [RecipeInstructions] Measure out 1 teaspoon of matcha powder and 1.5 oz of water at 175F (80C] into a bowl and whisk until clumps are completely dissolved. Scoop the vanilla ice cream in a cup or a small bowl. Pour the warm matcha shot over the ice cream and enjoy!
[Name] Suzanne's Rolls [AuthorId] 1407133 [AuthorName] Chef Figuring It Out [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2020-11-30T17:55:00Z [Description] Make and share this Suzanne's Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/52/41/9/ntFZM7b7RwmLDluVkqZf_10221462050833002.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "3", "7 -8", "2 1/2", "1/3"] [RecipeIngredientParts] ["milk", "shortening", "warm water", "sugar", "eggs", "flour", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.2 [FatContent] 5.7 [SaturatedFatContent] 2.0 [CholesterolContent] 52.2 [SodiumContent] 525.0 [CarbohydrateContent] 65.0 [FiberContent] 2.5 [SugarContent] 6.8 [ProteinContent] 11.2 [RecipeServings] 12.0 [RecipeYield] 3 dozen [RecipeInstructions] Scald 2 cups milk. Add 2 TBS shortening. Dissolve 2 yeast cakes in 1/2 cup warm water with 1 TBS sugar. Add 3 beaten eggs to cool milk. Stir in flour, salt and 1/3 cup sugar. Stir all this with spoon. (No forks allowed, according to my mother-in-law, but I just put it all in my mixer.] Dough will be sticky. Let sit one hour and roll out and make into rolls. Let rise 1 hour and cook in oven 375 degree for 20 minutes.

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