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[Name] Matcha Green Tea Cookies With White Chocolate Chips [AuthorId] 2002850442 [AuthorName] Naokimatcha [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2020-11-30T17:55:00Z [Description] Deliciously soft and comforting matcha green tea cookie with white chocolate chips that satisfies with every bite. This easy matcha green tea cookie recipe is just what you need for a tasty snack break or as a holiday treat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002850442/zUnwvV51QKGe1oRkSDjf_wp_matcha-cookie-5.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["7", "5", "4", "4", "2", "10", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "caster sugar", "unsalted butter", "brown sugar", "white chocolate chips", "vanilla extract", "baking soda", "baking powder", "salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.3 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 18.4 [SodiumContent] 115.6 [CarbohydrateContent] 18.4 [FiberContent] 0.2 [SugarContent] 11.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] First, mix the butter, white sugar and brown sugar together in a stand mixer on medium. Gradually increase the speed until evenly mixed. Add the flour, baking powder, baking soda, salt and matcha powder. Mix in the egg and vanilla extract, gradually lower your mixer speed setting until everything is evenly incorporated and you get a dough like texture. Add white chocolate chips and mix in evenly. Portion the dough out onto a baking tray. We love our cookies bite sized, so we weighed out about 0.35 oz (10g] of dough per cookie and shaped them into a ball. Preheat the oven to 320F (160C] and bake for 10 minutes. Allow to cool for 5-10 minutes and enjoy!
[Name] Matcha Oat Milk Latte (Hot or Iced) [AuthorId] 2002850442 [AuthorName] Naokimatcha [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2020-11-30T17:55:00Z [Description] A refreshing matcha oat milk latte which strikes a harmonious balance between deep matcha flavors, nice creaminess and a light, balanced natural sweetness. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002850442/EMIu3fuSBOV8jEd42ojg_wp_oat-milk-matcha-latte-.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", "1/2"] [RecipeIngredientParts] ["water", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 2.3 [FiberContent] 0.0 [SugarContent] 2.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] Measure out 2 tsp matcha powder and 1.5 oz of water at a temperature of 175F or 80&deg;C. Add the water and matcha into a bowl and whisk it up using a bamboo whisk. Pour the matcha mixture into your cup. Use a spoon to get all the matcha out. Add 0.5 tsp of powdered brown sugar (or equivalent if using other preferred sweeteners]. Mix well. Heat 8 oz of oat milk to a temperature of about 150F or 65&deg;C Use an automatic frothing machine if you have one. Pour the milk over the matcha mixture and stir well. Enjoy the oat milk matcha latte hot or iced!
[Name] Cold Brew Matcha [AuthorId] 2002850442 [AuthorName] Naokimatcha [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2020-11-30T17:56:00Z [Description] Some people call it cold brew matcha, some others call it iced matcha. Regardless of what you call it, matcha and cold water mixed together gets you cold matcha tea. This makes for a delicious and refreshing way to enjoy matcha and helps give you a great boost of energy on a hot day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002850442/AmbarbAuRAwGJtvSJt78_wp_cold-brew-standard-scaled%20(1).jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "4"] [RecipeIngredientParts] "cold water" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] Measure out 1 tsp of matcha and 8 oz of cold water. Please feel free to tweak the ratio to your liking. Pour the cold water into the bottle. Add the matcha to the water and close the lid of the bottle. Shake it vigorously for about 30 seconds for a clump free cold brew matcha. If there are still some visible clumps, keep shaking until the clumps are completely dissolved. Pour mixture over a glass filled with ice cubes and enjoy the cold brewed matcha!
[Name] Easy Chicken Breasts With Dijon Crust [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-11-30T17:56:00Z [Description] &quot;This was an instant hit because the kids thought the chicken was fried. Proof that this was a great technique? We did the same thing with cod and the kids still thought it was fried chicken and couldn't gert enough.&quot; Source: Women's Day magazine (Chef Bobo's Good Food Cookbook- recipe feature) [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "6", "1/2", "1/4"] [RecipeIngredientParts] ["Dijon mustard", "reduced-fat sour cream", "fresh thyme", "boneless skinless chicken breast halves", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 5.6 [SaturatedFatContent] 1.3 [CholesterolContent] 77.5 [SodiumContent] 521.3 [CarbohydrateContent] 13.6 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 27.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to highest position. Heat to 450*F. Coat a large baking sheet with non-stick spray.", "Mix mustard & sour cream in a small bowl. In a shallow dish, combine the bread crumbs, thyme, and oil.", "Season chicken with salt & pepper. Brush or spread top of breast halves with mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coated sides up on prepared baking sheet.", "Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through." ]
[Name] Simple Oven-Dried Tomatoes [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT4H30M [PrepTime] PT5M [TotalTime] PT4H35M [DatePublished] 2020-11-30T17:56:00Z [Description] Use these in spreads, pasta sauces, pizza toppings, and more. Easy to make (and much less expensive than store-bought, where you are mostly paying for the oil anyway.) Total cook time does not include cooling time [Images] character(0) [RecipeCategory] Vegetable [Keywords] "European" [RecipeIngredientQuantities] ["4", "2", "4", "5", "1/4", "1/4"] [RecipeIngredientParts] ["plum tomatoes", "olive oil", "fresh thyme", "garlic cloves", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.7 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 37.5 [CarbohydrateContent] 4.2 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 18 ounces [RecipeInstructions] ["Preheat oven to 300*F. Line two 15.5\" x 10.5\" jelly roll pans with parchment paper.", "In large bowl, combine tomatoes, olive oil, salt & pepper. Arrange tomatoes, cut side up, on prepared pans. Scatter garlic cloves & thyme pieces over tomatoes.", "Bake 4 hours & 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking.", "Cool tomatoes on parchment paper on wire rack. Transfer to self-sealing plastic bag & store in refrigerator up to 1 week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover & store in the refrigerator for up to 1 month.]." ]
[Name] Hearty Breakfast Egg Bake [AuthorId] 874949 [AuthorName] Melina Baker [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-11-30T17:56:00Z [Description] Make and share this Hearty Breakfast Egg Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "8", "1", "3/4"] [RecipeIngredientParts] ["bulk pork sausage", "frozen hash browns", "eggs", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.4 [FatContent] 42.5 [SaturatedFatContent] 18.3 [CholesterolContent] 302.4 [SodiumContent] 620.8 [CarbohydrateContent] 22.1 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 39.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
[Name] Easy INDOOR S&rsquo;MORES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT7M [PrepTime] PT2M [TotalTime] PT9M [DatePublished] 2020-11-30T17:56:00Z [Description] By using this method, you can enjoy these treats every month of the year! There's no reason to wait until next summer to have them. VIDEO https://youtu.be/1ucaBowE5rk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/H399VB1hS0SoMgzO42OE_Indoor-SMores-2_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["4", "43", "2"] [RecipeIngredientParts] ["honey graham crackers", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.5 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 4.9 [SodiumContent] 89.4 [CarbohydrateContent] 29.2 [FiberContent] 1.1 [SugarContent] 19.5 [ProteinContent] 2.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows. Transfer to a 400ºF preheated oven and bake for 5 minutes. When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown. Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
[Name] Boiled Eggs Instant Pot [AuthorId] 2001032479 [AuthorName] lawrencemovies [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2020-11-30T17:57:00Z [Description] Make and share this Boiled Eggs Instant Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6"] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.0 [FatContent] 28.5 [SaturatedFatContent] 9.4 [CholesterolContent] 1116.0 [SodiumContent] 433.1 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 37.7 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] ["Doesn't matter how many eggs. Use a trivel or basket made for the instant pot.", "Put in 1 cup of water, use either a trivet or basket. Yes you can stack eggs on top of the others.", "Set on pressure cook for 5 minutes, place steam release handle on seal. I recommend setting a timer elsewhere.", "Press the cancel button, move the steam release handle to Vent. Set a timer for 5 minutes. During this time fill a bowl of cold water from the tap.", "Open the lid, with tongs place eggs into the cool water for 5 minutes or longer is ok." ]
[Name] Roast Spatchcocked Turkey [AuthorId] 207478 [AuthorName] kymgerberich [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2020-11-30T17:57:00Z [Description] This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier too. Once you try it, you might never go back. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/12/73/lDxfeRl9QwKsYbDIpj54_20201126_172211.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["turkey", "olive oil", "salt", "ground sage", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 776.6 [FatContent] 41.9 [SaturatedFatContent] 11.0 [CholesterolContent] 308.7 [SodiumContent] 993.2 [CarbohydrateContent] 0.6 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 92.8 [RecipeServings] 10.0 [RecipeYield] 1 10-pound turkey [RecipeInstructions] Preheat oven to 350&deg;F Place a roasting rack on a baking sheet. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten. Tuck the wing tips under the turkey and place on the roasting rack. Mix olive oil, salt, sage, thyme, and pepper together. Pat skin of turkey dry and rob olive oil mixture over the entire turkey. Bake in preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400F and roast until skin is crisp, about 15 minutes more. An instant read thermometer inserted into the thickest part of the thigh should read 165&deg;F Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
[Name] Irene's Pecan Pie [AuthorId] 1800075756 [AuthorName] lindalou [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2020-11-30T17:57:00Z [Description] Make and share this Irene's Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "3/4", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "eggs", "vanilla", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.0 [FatContent] 23.2 [SaturatedFatContent] 8.7 [CholesterolContent] 100.2 [SodiumContent] 148.2 [CarbohydrateContent] 53.5 [FiberContent] 1.3 [SugarContent] 34.2 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Mix sugar and cornstarch. Add melted butter. Add slightly beaten eggs. Add Karo, vanilla, and pecans. Pour in unbaked pie crust. Bake 325 til firm.
[Name] Peppered Filets With Horseradish Cream Sauce [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-11-30T17:57:00Z [Description] Make and share this Peppered Filets With Horseradish Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/8", "3/4", "2", "2/3", "2", "1"] [RecipeIngredientParts] ["beef tenderloin steaks", "fresh coarse ground black pepper", "fresh coarse ground black pepper", "salt", "all-purpose flour", "heavy whipping cream", "horseradish", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.5 [FatContent] 44.6 [SaturatedFatContent] 21.2 [CholesterolContent] 193.8 [SodiumContent] 571.2 [CarbohydrateContent] 4.1 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] ["Sprinkle steaks with 1 Tbs pepper & 1/2 tsp salt. In a large skillet over medium heat, cook steaks in 1 Tbs butter for 4-5 minutes on each side, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*F, medium 160*F, well-done 170*F].", "Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and the remaining salt & pepper until smooth; gradually add cream. Bring to a boil; cook & stir for 1-2 minutes or until thickened. Stir in horseradish & Dijon mustard. Serve with steaks." ]
[Name] Restaurant-Style Salsa [AuthorId] 2000041947 [AuthorName] David K. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-30T17:57:00Z [Description] Make and share this Restaurant-Style Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["28", "1", "2", "2", "5", "2", "1", "1", "1"] [RecipeIngredientParts] ["diced tomatoes with juice", "bell peppers", "cayenne pepper", "garlic cloves", "seasoning salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 190.3 [CarbohydrateContent] 7.5 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] 32 Ounces [RecipeInstructions] Mix all ingredients in a bowl. If you can leave it refrigerated overnight, it tastes better. It’s also nice if you can use a yellow bell pepper and a green bell pepper as it makes it look very colorful. You can also add more peppers or less peppers, more hot sauce or less hot sauce to suit your taste.
[Name] CHICKEN in CREAMY JALAPE&Ntilde;O CHEESE SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-11-30T17:57:00Z [Description] Packed with flavor, it's a great dish to make when time is in short supply. VIDEO https://youtu.be/jwVEX9rypAY [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Bp8aZULT8udjUhXzPW0K_Chicken-in-Creamy-Jalape%C3%B1o-Cheese-Sauce-2_Fotor-1024x768.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/2", "1/2", "2/3", "2", "1", "1", "1", "1/2", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "black pepper", "sea salt", "garlic cloves", "dried ancho chile powder", "ground cumin", "low sodium chicken broth", "heavy cream", "sharp cheddar cheese", "cornstarch", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.2 [FatContent] 28.9 [SaturatedFatContent] 15.6 [CholesterolContent] 115.8 [SodiumContent] 579.4 [CarbohydrateContent] 9.2 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon. Return skillet and the juices on the stove. When liquids simmer, add onion, red peppers and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings.
[Name] Sherried Artichoke Chicken [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2020-11-30T17:58:00Z [Description] Make and share this Sherried Artichoke Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "4", "2", "1", "1/2", "1", "1/8", "2", "1/2"] [RecipeIngredientParts] ["paprika", "salt", "pepper", "boneless skinless chicken breast halves", "butter", "water-packed artichoke hearts", "fresh mushrooms", "reduced-sodium chicken broth", "dried tarragon", "all-purpose flour", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.6 [FatContent] 9.8 [SaturatedFatContent] 4.5 [CholesterolContent] 90.8 [SodiumContent] 560.5 [CarbohydrateContent] 18.4 [FiberContent] 9.3 [SugarContent] 2.5 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Combine the paprika, salt & pepper; sprinkle over both sides of chicken. In a large non-stick skillet, cook chicken in 1 tbs butter until browned on both sides. Transfer to a 2-qt baking dish coated with nonstick cooking spray. Top with artichokes; set aside. In the same skillet, saute mushrooms in remaining butter until tender. Stir in the broth & tarragon. Bring to a boil. Combine the flour & sherry (or additional broth] until smooth; stir into mushroom mixture. Bring to a boil; cook & stir for 2 minutes or until thickened. Pour over chicken. Cover & bake at 350*F for 25-30 minutes or until chicken juices run clear.
[Name] Butternut Squash Soup - the Enlighted Cook [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-11-30T17:58:00Z [Description] Serve with cheesy toasts and a spinach side salad with a lemony viaigrette to complete &amp; complement this dish (recipes included). Source: The Englightened Cook [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3 1/2", "3/4", "1/2", "2 1/2", "1/4", "1/8", "4", "3", "2", "1", "1", "1/4", "1/4", "6", "1/2"] [RecipeIngredientParts] ["butter", "carrot", "sweet onion", "chicken broth", "half-and-half", "salt", "swiss cheese", "fresh lemon juice", "extra virgin olive oil", "sugar", "salt", "black pepper", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.2 [FatContent] 16.4 [SaturatedFatContent] 7.8 [CholesterolContent] 32.8 [SodiumContent] 1144.2 [CarbohydrateContent] 62.0 [FiberContent] 6.3 [SugarContent] 9.3 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] 4 servings (1 cup soup, 1 toast) [RecipeInstructions] To prepare soup: Melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; saute for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce hat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. Preheat broiler. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape], and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters]. Blend until smooth. To prepare toasts: Arrange French bread on a baking sheet and broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup. For the spinach salad: Combine lemon juice, olive oil, sugar, salt and pepper ain a large bowl. Stir with a whisk. Add 6 cups of fresh baby spinach and 1/2 cup of vertically-sliced red onion, and toss to coat.
[Name] Marinated & Grilled Chicken Wraps [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2020-11-30T17:58:00Z [Description] Magazine recipe submitted by reader -- their take on a Mexican favorite. Please note: Prep time does NOT include marinating. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1/4", "1/4", "1/2", "2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "lime juice", "garlic cloves", "ground cumin", "cayenne pepper", "boneless skinless chicken breast", "flour tortillas", "green onion", "sliced ripe olives", "chopped tomato", "sour cream", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.5 [FatContent] 32.4 [SaturatedFatContent] 5.0 [CholesterolContent] 72.6 [SodiumContent] 324.5 [CarbohydrateContent] 18.6 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] 2 [RecipeInstructions] In large resealable plastic bag, combine the first 5 ingredients; add the chicken. Seal the bag and turn to coat; refrigerate up to 2 hours. Drain & discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. Serve in tortillas with toppings of your choice.
[Name] Cabbage, Kale and Apple Slaw [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-11-30T17:58:00Z [Description] Make and share this Cabbage, Kale and Apple Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/4", "1/4", "1/2", "1/4", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["red cabbage", "kale", "olive oil", "red onion", "pecans", "ground ginger", "nutmeg", "extra virgin olive oil", "sea salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.7 [FatContent] 12.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 222.8 [CarbohydrateContent] 8.9 [FiberContent] 2.5 [SugarContent] 3.2 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place kale in a large salad bowl. Add 1 TBSP EVOO and salt. Massage oil into kale until it begins to wilt.", "In a small bowl, whisk together dressing : 4 Tbsp, olive oil, vinegar and spices (or shake together in a jar].", "Add cabbage, apple, onion & pecans to kale.", "Drizzle dressing over salad ingredients and toss gently until all veggies are covered with dressing. Add more salt and/or vinegar to taste. Salad can be refrigerated at this point until ready to serve.", "Enjoy this colorful, healthy salad!" ]
[Name] Grandma's Broccoli Soup [AuthorId] 384918 [AuthorName] jcrozier [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2020-11-30T17:59:00Z [Description] Make and share this Grandma's Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken broth", "frozen broccoli", "onions", "onion", "nutmeg", "butter", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.0 [FatContent] 19.4 [SaturatedFatContent] 9.8 [CholesterolContent] 37.5 [SodiumContent] 798.6 [CarbohydrateContent] 13.1 [FiberContent] 2.7 [SugarContent] 5.6 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Bring broth, broccoli, onion and nutmeg to a boil. Simmer, covered, for 5 minutes. Combine in blender or food processor to desired consistency. I like little chunks. Add mushroom soup, butter, and sour cream and blend again. Bring to a simmer on stove if desired.
[Name] Grandma's Pie Dough [AuthorId] 2002831656 [AuthorName] Psalm13914 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2020-11-30T17:59:00Z [Description] Make and share this Grandma's Pie Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "5 -6"] [RecipeIngredientParts] ["all-purpose flour", "salt", "shortening", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.9 [FatContent] 17.8 [SaturatedFatContent] 4.5 [CholesterolContent] 1.3 [SodiumContent] 296.0 [CarbohydrateContent] 24.3 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 2 9-Inch Pie Crusts [RecipeInstructions] ["In a medium bowl mix together flour and salt. Add shortening, and cut in with a pastry blender, until it reaches the consistency of course meal gradually ass milk till a soft dough is formed. Form half the dough into a ball, and place between to sheets of wax paper. Flatten with hands, then roll out, between 2 sheets of wax-paper, into a large circle (1 inch wider than an inverted pie pan].", "Slip one hand under dough, and the other on bottom of inverted pan, and flip over. This will place the dough in the pan. Remove wax paper and adjust dough in pan. Cut off excess, and fill shell with filling of choice, or blind bake." ]
[Name] Classic Creme Fraiche [AuthorId] 2000068134 [AuthorName] CarloP3 [CookTime] PT48H [PrepTime] PT5M [TotalTime] PT48H5M [DatePublished] 2020-11-30T17:59:00Z [Description] Make and share this Classic Creme Fraiche recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "2"] [RecipeIngredientParts] ["cultured buttermilk", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.2 [FatContent] 5.5 [SaturatedFatContent] 3.5 [CholesterolContent] 20.6 [SodiumContent] 10.6 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.5 [RecipeServings] 32.0 [RecipeYield] 1 Pint [RecipeInstructions] Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen. Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material] and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C]] for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
[Name] Oatmeal Lemon Cream Bars [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-11-30T17:59:00Z [Description] Make and share this Oatmeal Lemon Cream Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["butter", "egg", "sweetened condensed milk", "lemon peel", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 894.2 [FatContent] 45.4 [SaturatedFatContent] 21.1 [CholesterolContent] 113.0 [SodiumContent] 747.4 [CarbohydrateContent] 111.1 [FiberContent] 0.1 [SugarContent] 43.6 [ProteinContent] 14.2 [RecipeServings] 5.0 [RecipeYield] 25 bars [RecipeInstructions] ["Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.", "In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.", "In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator." ]
[Name] Coastal Breakfast Skillet [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT26M [PrepTime] PT15M [TotalTime] PT41M [DatePublished] 2020-11-30T18:00:00Z [Description] I was looking for something a little different, and I came across this. I added some shallots to go along with the shrimp and bacon, and I left the eggs out because it had plenty of stuff already. Recipe courtesy of Kit. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "6", "1/2", "1/2", "4", NA, NA, "1/2", "1", "1", "3"] [RecipeIngredientParts] ["bacon", "shrimp", "yellow onion", "grape tomatoes", "eggs", "sea salt", "fresh ground black pepper", "cheddar cheese", "cheese", "avocado", "cilantro", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 685.5 [FatContent] 55.0 [SaturatedFatContent] 18.3 [CholesterolContent] 312.2 [SodiumContent] 1127.8 [CarbohydrateContent] 20.1 [FiberContent] 5.0 [SugarContent] 2.9 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a 10 or 12 inch casti ron skillet, cook chopped bacon over medium heat until crispy (about 10 to 15 minutes]. While bacon is cooking you can prep all of the other ingreients.", "When the bacon is crispy, remove to a paper towel-lined plate to drain. Pour off all but a tablespoon of bacon grease and sae the rest for later in the recipe.", "Add potatoes and onion and cook for about 10 minutes or until golden brown and potatoes are cooked through, stirring occasionally.", "Add in a little more bacon grease if needed and then add in shrimp and tomatoes. Cook shrimp for 45 seconds per side for medium-sized shrimp. Adjust cook time based on size of shrimp.", "Remove shrimp and tomatoes to a second bowl. Reduce heat to medium-low, add in a little more grease if needed, then crack 4 eggs into the skillet. Do not stir. Cook for 1 minute or until whites are almost set.", "Spoon bacon, potatoes, onions, shrimp, and tomatoes around the eggs.", "Taste and season with salt and pepper, if needed. I didn't add any salt--just pepper.", "Sprinkle with cheese and turn off the burner. Let the skillet sit on the burner for about a minute.", "Garnish with avocado, cilantro, and green onions." ]
[Name] Turkey Black Bean Enchiladas [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2020-11-30T18:00:00Z [Description] This was a fun variation for leftover turkey. Sometimes you just don't want another turkey pot pie after Thanksgiving. Recipe courtesy of Simplyrecipes. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "2", "1", "1", "1", "1/8", "1", "2", "1/4", "2", "2", "1", "1", "3", "1 -2", "3", "15", "8", "1/4", "2", "1 -2"] [RecipeIngredientParts] ["chili powder", "ground cumin", "dried oregano", "garlic powder", "cinnamon", "ground cloves", "sugar", "salt", "flour", "extra virgin olive oil", "extra virgin olive oil", "onion", "garlic cloves", "black beans", "monterey jack cheese", "fresh cilantro", "lime juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 24.3 [SaturatedFatContent] 9.9 [CholesterolContent] 88.9 [SodiumContent] 1583.9 [CarbohydrateContent] 25.7 [FiberContent] 8.7 [SugarContent] 2.6 [ProteinContent] 37.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron skillet. Add the spices and cook for a minute or two or until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside. For the filling, heat the olive oil in a saute pan on medium heat. Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, a cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or to taste. Set aside. Preheat oven to 350. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9x13 inch casserole dish. Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaning cheese. Place in the oven and bake, for 15 to 20 minutes, until the enchiladas are heated through and the cheese is melted. Sprinkle with lime juice and serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil].
[Name] Easy Chicken Poppers [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT24M [PrepTime] PT30M [TotalTime] PT54M [DatePublished] 2020-11-30T18:00:00Z [Description] Make and share this Easy Chicken Poppers recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1 1/2", "3/4", "1/2", "1 1/3", "1/4", "1", "6", "1"] [RecipeIngredientParts] ["seasoning salt", "pepper", "all-purpose flour", "milk", "egg", "boneless skinless chicken breast halves", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.3 [FatContent] 33.6 [SaturatedFatContent] 3.7 [CholesterolContent] 81.0 [SodiumContent] 161.7 [CarbohydrateContent] 27.1 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] 8-10 appetizer servings [RecipeInstructions] Stir together first 4 ingredients and 1 cup flour. Stir together milk and egg. Dredge chicken pieces in remaining 1/3 cup flour; dip in egg mixture, and dredge in wafer mixture. Pour oil in a large skillet; heat to 375*F. Fry chicken pieces, in 4 batches, 2 to 3 minutes on each side or until done. Drain chicken on paper towels, and serve with Ranch dressing (or your desired dipping sauce]. Garnish, if desired.
[Name] Easy Buckeye Balls [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2020-11-30T18:01:00Z [Description] With only 5 ingredients, these candies are so simple to make and a pleasure to eat. Recipe Source: Southern Living, September 2001 [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Peanut Butter", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1.5", "1", "2"] [RecipeIngredientParts] ["creamy peanut butter", "butter", "margarine", "powdered sugar", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1309.2 [FatContent] 78.3 [SaturatedFatContent] 32.6 [CholesterolContent] 71.2 [SodiumContent] 559.3 [CarbohydrateContent] 142.8 [FiberContent] 7.5 [SugarContent] 127.3 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] 7 dozen [RecipeInstructions] Beat peanut butter at mediun speed with an electric mixer until blended. Gradually add powdered sugar, beating until blended. Shape into 1-inch balls, and chill 10 minutes or until firm. Microwave chocolate morsels and shortening into a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Dip each peanut butter ball in melted chocolate mixture until partially coated, and place on wax paper to harden. Store candy in an airtight container.
[Name] Tomato-Cheddar Spread [AuthorId] 298447 [AuthorName] Jug OMud [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2020-11-30T18:01:00Z [Description] from Southern Living magazine, September 2001 Note: pre-shredded cheddar cheese is NOT recommended for this recipe [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["tomatoes and green chilies", "mayonnaise", "Worcestershire sauce", "salt", "sharp cheddar cheese", "chopped pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 759.4 [FatContent] 60.5 [SaturatedFatContent] 38.4 [CholesterolContent] 190.8 [SodiumContent] 2691.7 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Stir together. Stir together the first 4 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches.
[Name] Christmas Margarita - Cranberry Margarita (Pitcher) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-30T18:02:00Z [Description] Make and share this Christmas Margarita - Cranberry Margarita (Pitcher) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["triple sec", "cranberry juice", "fresh lime juice", "fresh cranberries", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 10.2 [FiberContent] 0.1 [SugarContent] 7.8 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix liquid ingredients together in large pitcher (ingredients 1 - 5]. Fill cocktail glasses with ice. Pour margaritas over ice and garnish with a lime wedge and cranberries.
[Name] Bacon Date Jalape&ntilde;o Poppers [AuthorId] 515211 [AuthorName] staciek in Texas [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-11-30T18:02:00Z [Description] Make and share this Bacon Date Jalape&ntilde;o Poppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "12", "6"] [RecipeIngredientParts] ["bacon", "pitted dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.4 [FatContent] 34.2 [SaturatedFatContent] 11.3 [CholesterolContent] 51.4 [SodiumContent] 630.4 [CarbohydrateContent] 12.1 [FiberContent] 1.5 [SugarContent] 9.6 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] 24 Pieces [RecipeInstructions] Preheat oven to 400 degrees. Cut package of bacon and dates in half. Seed and quarter jalapeños. Assemble by wrapping bacon around jalapeño with enclosed date. Place on baking sheet and bake for 12-15 minutes until bacon is crispy.
[Name] Plancha Salmon Rice Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT1H20M [TotalTime] PT1H30M [DatePublished] 2020-11-30T18:02:00Z [Description] My newest infatuation: &nbsp;Rice Bowls. From Weber. &nbsp;Note: &nbsp;prep time includes marinade time.&nbsp; [Images] character(0) [RecipeCategory] Rice [Keywords] ["Japanese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1", "4", "1", "3", "4", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["soy sauce", "mirin", "sake", "light brown sugar", "ginger", "salmon fillets", "scallions", "carrot", "fresh cilantro leaves", "sesame seeds", "limes", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1046.3 [FatContent] 20.6 [SaturatedFatContent] 3.5 [CholesterolContent] 146.3 [SodiumContent] 1318.3 [CarbohydrateContent] 128.8 [FiberContent] 6.2 [SugarContent] 8.8 [ProteinContent] 78.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together all the marinade ingredients in a glass baking dish large enough to accommodate the salmon in a single layer. Arrange the salmon in the same dish and turn the pieces to coat all sides with the marinade. Let marinate at room temperature for 30 to 60 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F]. Brush the cooking grates clean. Place a cast-iron griddle over direct heat, close the lid, and preheat for 10 minutes. Meanwhile, remove the salmon from the dish, reserving the marinade, and pat dry with paper towels. Transfer the marinade to a small saucepan. Bring to a boil over medium-high heat on the stove, then reduce the heat to medium-low and simmer for 2 minutes. You should have about 6 tablespoons. Remove from the heat. Add the oil to the preheated griddle or skillet, place the salmon fillets, skin side down, on the pan, and cook over direct medium heat, with the lid closed, until the skin is crisp and lifts without resistance with a spatula, about 5 minutes. Using two flat spatulas, flip the fillets and continue to cook, with the lid closed, until the salmon is golden brown and cooked to your desired doneness, about 3 more minutes for medium rare. Transfer to a plate and brush each fillet with some of the reduced marinade, reserving the remaining marinade. Spoon the rice into individual bowls. Remove and discard the salmon skin. Arrange a salmon fillet over the rice, breaking it into pieces, then divide the scallions, carrot, and jalapen~o evenly among the bowls. Drizzle each bowl with the marinade, sprinkle with the cilantro and sesame seeds, and garnish with a lime wedge.
[Name] Greek Chicken Rice Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2020-11-30T18:02:00Z [Description] Make and share this Greek Chicken Rice Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Greek", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "1/2", "1", "1/2", "2", "1/2", "1/2", "2", "3", "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "olive oil", "avocado oil", "cherry tomatoes", "English cucumbers", "kalamata olive", "red onion", "feta cheese", "cooked brown rice", "extra virgin olive oil", "fresh lemon juice", "red wine vinegar", "apple cider vinegar", "fresh garlic cloves", "dried oregano", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 801.0 [FatContent] 53.2 [SaturatedFatContent] 12.1 [CholesterolContent] 125.7 [SodiumContent] 451.3 [CarbohydrateContent] 39.3 [FiberContent] 5.1 [SugarContent] 7.2 [ProteinContent] 42.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Begin by preparing the Greek dressing; half will be used as the chicken marinade.", "Combine the dressing ingredients in a large canning jar, place on the lid and shake vigorously to emulsify. Alternately, add dressing ingredients into a bowl and whisk until combined.", "Pour exactly HALF of this dressing over the chicken in a medium bowl or Ziplock bag, then rub to get coat on all sides. Reserve remaining dressing.", "Allow to marinate for at least 30 min in the refrigerator. Discard this used part of the marinade before cooking the chicken.", "To cook the chicken, heat a large skillet or grill pan over medium heat. Drizzle pan with oil, then add in the chicken and cook for about 4 - 5 minutes per side, or until nicely browned and just cooked through. Set cooked chicken aside on a plate to rest for 10 minutes. Slice into strips.", "In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.", "Drizzle the reserved dressing over the top and gently toss vegetables and feta to combine. To assemble bowls, add a 1/2 cup cooked rice to four bowls. Top the rice equally with the Greek salad and sliced chicken." ]
[Name] Spam Banh Mi [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2020-11-30T18:02:00Z [Description] This reminds me of the quirky musubi, so don&rsquo;t beat me up over this combo. Both are pretty darn good. &nbsp;From Spam. &nbsp; Special Note: &nbsp;I&rsquo;ve read that during the Vietnam War, the Vietnamese women would make spam Banh Mi using the American soldiers rations.&nbsp; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "2", "1", "1", "1/2", "1", "2", "3", "2", "3", "8", "6"] [RecipeIngredientParts] ["sugar", "yellow onion", "carrots", "English cucumber", "cilantro", "mayonnaise", "sriracha sauce", "soy sauce", "Thai Sweet Chili Sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 882.5 [FatContent] 64.9 [SaturatedFatContent] 16.0 [CholesterolContent] 78.4 [SodiumContent] 2547.8 [CarbohydrateContent] 56.1 [FiberContent] 2.2 [SugarContent] 30.6 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Using a medium mixing bowl, whisk together the rice vinegar, sesame oil and sugar until fully dissolved. Julienne the onion, carrot, cucumber and jalapeno; add to the mixing bowl. Refrigerate for 25 minutes, stirring twice. After 25 minutes, strain the liquid from the vegetables and add the cilantro. In the meantime, mix together the mayonnaise and Sriracha in a small bowl; set aside. In a large non-stick skillet over medium-high heat, add vegetable oil and SPAM Classic. Fry until crispy and then remove from the pan. Strain the fat from the pan. Deglaze the same pan with the soy sauce, then add the sweet chili sauce. Immediately remove the pan from heat and stir until the sauce is sticky, about 1 minute. Add back into the pan the seared spam slices and flip to coat. Slice the French bun and slather Sriracha mayo on top and bottom. Stuff with the sticky SPAM Classic and pickled vegetables.
[Name] Homemade Ketchup [AuthorId] 2002848998 [AuthorName] YummyFood510 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-11-30T18:03:00Z [Description] Homemade ketchup is so easy and is made with just a few simple ingredients. Serve as a sauce for French fries, hamburgers, and more! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002848998/susexXgR5qYTigDtIGnw_My%20photo%20-%2011-30-2020_12-41-40---.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/8", "1/3", "1/2", "1/8", "1/8", "1", "4"] [RecipeIngredientParts] ["tomato paste", "white sugar", "cold water", "allspice", "onion powder", "ground cinnamon", "clove", "cayenne", "sea salt", "white wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 160.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1812.3 [CarbohydrateContent] 38.5 [FiberContent] 5.8 [SugarContent] 28.6 [ProteinContent] 5.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Whisk all ingredients together in a bowl. Enjoy!
[Name] Orange Hoisin Chops [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-12-01T18:56:00Z [Description] Celebratory foods like ribs, bacon and steak can even help lift our spirits and mark special occasions &ndash; even if you&rsquo;re just rejoicing that it&rsquo;s summertime. Perfect for a backyard barbecue, this delicious pork chop recipe is a great way to toast the warm weather with family or friends, even if at a distance. Check out the Healthy Plates. Inspiring Meals. guide for more recipes that celebrate how to eat well, available at cpc-ccp.com/canada-s-food-guide. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "2", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["hoisin sauce", "tomato ketchup", "light soy sauce", "rice wine", "cider vinegar", "orange zest", "sriracha sauce", "ground cumin", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.7 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.2 [SodiumContent] 423.5 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 4.4 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chops in re-sealable plastic bag. Combine hoisin sauce, ketchup, soy sauce, vinegar, orange zest, Sriracha sauce, orange juice, cumin and sesame oil in small bowl until well blended. Pour over chops. Seal bag and refrigerate for a minimum of four hours, preferably overnight. Remove chops from marinade; discard marinade. Pat chops with paper towel to remove excess marinade. Preheat barbecue on high; reduce heat to medium. Grill chops 5 to 7 minutes per side, or until instant-read thermometer registers 155°F (68°C]. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3 to 5 minutes before serving. Garnish with remaining orange zest.
[Name] Hot Tub Beer Bratwurst on a Bun [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-12-01T18:56:00Z [Description] This homerun recipe from Rob Rainford, Canadian chef and author of Born to Grill, is the perfect dish for celebrating your love of baseball. Rainford loves how easy yet delicious it is, letting the brats slowly cook in a bath of onions and beer, infusing them with the taste of barley, hops and malt in the process. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/g6uUOegZRPO04l4qRgK6_58787a19-0652-43f8-8247-70fa3f3a31d6_fi.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2 1/4", "1", "1/2", "6", "6"] [RecipeIngredientParts] ["beer", "butter", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.5 [FatContent] 28.6 [SaturatedFatContent] 10.2 [CholesterolContent] 68.0 [SodiumContent] 944.8 [CarbohydrateContent] 27.0 [FiberContent] 1.1 [SugarContent] 3.2 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add beer, butter and onions to a deep aluminum foil pan measuring 9×11 inches. Allow brats to simmer in beer and onions on a covered grill over medium heat for at least 30 minutes, turning occasionally. Beer should be hot, but not boiling. Serve each brat on a bun with onions and toppings of your choice. Enjoy.
[Name] Marinated Beet Noodle Salad [AuthorId] 2002872638 [AuthorName] STUDENT Heidi W. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-12-01T18:58:00Z [Description] If you don't have a spiralizer, you can still make this salad by cutting beets into matchsticks or thin strips. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "2", "2", "2", "4", "1/3", "1/4", "1", "1/3", "1/2", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["chili pepper", "shallot", "olive oil", "fresh lemon juice", "salt", "plain yogurt", "tahini", "lemon juice", "feta cheese", "pistachios", "of fresh mint", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.0 [FatContent] 19.4 [SaturatedFatContent] 3.0 [CholesterolContent] 2.6 [SodiumContent] 3513.9 [CarbohydrateContent] 10.0 [FiberContent] 3.1 [SugarContent] 2.0 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] 5 cups salad [RecipeInstructions] ["For marinade: In a large bowl combine pepper, shallot, olive oil, lemon juice, and 1/2 teaspoons salt. (If using different color beets, divide marinade into one bowl for each color.] Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.", "Meanwhile, in a blender or mini food processor combine yogurt, tahini, and lemon juice. Cover; blend until fluffy.", "To serve, spread tahini mixture on a large platter using the back of a spoon to create a swoosh. Lift beets out of marinade, allowing excess to drip back into the bowl. Place beets on tahini mixture. Sprinkle on cheese (if using], pomegranate arils, pistachios, mint, and parsley. Drizzle with any beet marinade in the bowl." ]
[Name] Old-Time Soft Sugar Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT9M [PrepTime] PT1H15M [TotalTime] PT1H24M [DatePublished] 2020-12-01T18:58:00Z [Description] Make and share this Old-Time Soft Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "3/4", "1", "2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["shortening", "granulated sugar", "brown sugar", "egg", "buttermilk", "vanilla", "all-purpose flour", "baking soda", "salt", "granulated sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.0 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 4.0 [SodiumContent] 43.6 [CarbohydrateContent] 9.6 [FiberContent] 0.2 [SugarContent] 5.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] ["Cream together shortening, sugar and brown sugar. Mix in egg, then the buttermilk and vanilla.", "Combine the dry ingredients and stir into creamed mixture.", "Chill dough for 1 hour.", "Preheat oven to 400* F.", "Drop mixture, by rounded teaspoonfuls, 2 inches apart on lightly greased baking sheet. (If preferred, flatten just slightly with the bottom of a glass.].", "Combine topping ingredients and sprinkle on top of cookie dough.", "Bake at 400* for 7 to 9 minutes or until set. Store in tightly covered container." ]
[Name] Favorite Challah Bread [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2020-12-01T18:59:00Z [Description] This was my favorite bread my Mom would make homemade as a kid. I used whole wheat flour, and I prefer it as listed. Still a delicious bread. Recipe courtesy of Spend with Pennies. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1/2", "3/4", "1/4", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["instant yeast", "bread flour", "kosher salt", "water", "honey", "egg", "water", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.2 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 35.4 [SodiumContent] 162.3 [CarbohydrateContent] 29.9 [FiberContent] 1.0 [SugarContent] 6.0 [ProteinContent] 4.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook.", "With a mixer running on stir speed, pour in the milk and water. Then add in the honey, egg, egg yolks, and vegetable oil. Increase speed to medium and knead for 5 to 6 minutes until the dough completely pulls away from the bowl and is no longer sticky to the touch.", "Shape the dough into a ball and transfer to a large greased bowl and cover with a damp dishcloth and proof (rise] for 1 hour.", "Remove the dough from the bowl with the top right side up on a lightly floured surface. Pull the edges of the dough from 4 points, flip, and work in a circular motion on the counter to seal, then place back in the bowl. Cover the dough with the damp dishcloth again and proof for an additional hour.", "Remove from the bowl and evenly divide the dough into the number of braids you want, I like to use 4. Shape the dough into logs. Cover the dough log with the damp dishcloth and let the rest for 20 minutes.", "Roll each lot out into 1 1/2 inch strips of dough, working from the center and rolling with your hands, tapering the dough at the ends. Secure one end of dough strips together and braid. Place bread on a greased baking sheet.", "Egg Wash: Make egg wash with the leftover egg whites, water, and honey and brush it on the bread. Proof uncovered for 40 minutes.", "Apply another coat of the egg wash and then proof for another 40 minutes.", "Apply a final coat of egg wash before baking.", "Preheat oven to 375 and reduce it to 325 as soon as you put the bread in the oven to bake. Bake for 20 minutes, then remove from the oven and place an aluminum foil tent over the top and bake for an additional 15 to 20 minutes.", "The bread should sound hollow when you tap on the top and the top should be golden brown when done. Challah bread should have an internal temperature at 190F when baked. Let cool completely before cutting." ]
[Name] The Best Leftover Turkey Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-12-01T18:59:00Z [Description] This was terrific and a great way to use up your after turkey dinner. Recipe courtesy of Mel's Kitchen Cafe. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "6", "1/2", "2", "1", "1", "1/3", "3 -4"] [RecipeIngredientParts] ["butter", "olive oil", "avocado oil", "carrot", "celery", "onion", "dried thyme", "fresh thyme", "dried rosemary", "fresh rosemary", "chicken broth", "brown rice", "salt", "black pepper", "half-and-half", "all-purpose flour", "turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 9.4 [SaturatedFatContent] 4.5 [CholesterolContent] 20.0 [SodiumContent] 824.6 [CarbohydrateContent] 21.8 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 6 quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes. Add the broth, rice, salt, and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time depends on the variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes. Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5 to 6 minutes. Stir in the cooked turkey and heat through. Season to salt with additional salt and pepper, if needed. Serve.
[Name] Unbeatable Pecan Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-12-01T18:59:00Z [Description] My Mom loves pecan pie, and she raved about this one when I made it. I used half the maple syrup at her request, and I found it plenty sweet (I will post as written). Recipe courtesy of Allrecipes.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "3", "2", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "shortening", "butter", "pecans", "eggs", "pure maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.7 [FatContent] 30.5 [SaturatedFatContent] 5.7 [CholesterolContent] 72.3 [SodiumContent] 331.0 [CarbohydrateContent] 44.3 [FiberContent] 2.5 [SugarContent] 24.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir together flour and 1/2 teaspoon salt in a bowl. Using a pastry blender or 2 knives, cut in half of shortening until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, a tablespoon at a time, tossing with a fork until a dough forms. Shape dough into a disk and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 350. Roll dough into an 11 inch circle on a floured surface. Transfer dough to a 9 inch pie plate. Trim edges. Melt 2 teaspoons butter in a large skillet over low heat. Add pecans and cook, stirring until nuts begin to color, 5 to 8 minutes. Let cool 10 minutes. Meanwhile microwave 1/3 cup butter in a large bowl until melted. Stir in eggs, maple syrup, vanilla, and remaining 1/2 teaspoon salt. Stir in pecans, then pour into crust. Bake until filling is set and puffed, 45 to 50 minutes. Transfer to a wire rack to cool, if desired and serve with ice cream.
[Name] EASY BAY SCALLOP CHOWDER [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2020-12-01T18:59:00Z [Description] This amazing dish is not only easy and tasty but comforting as well. It can be served as an appetizer or a main course. VIDEO https://youtu.be/C_v8EzQ4Jb0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/qY2R3mV0TAuIiLUylU4Z_Bay-Scallop-Chowder_Fotor-1024x768.jpg" [RecipeCategory] Canadian [Keywords] ["Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "1", "1 1/2", "1", "1/4", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "red onion", "carrot", "sea salt", "celery", "low sodium chicken broth", "heavy cream", "white pepper", "bay scallop", "lemon zest", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.4 [FatContent] 27.4 [SaturatedFatContent] 15.8 [CholesterolContent] 116.7 [SodiumContent] 933.5 [CarbohydrateContent] 26.8 [FiberContent] 2.7 [SugarContent] 5.5 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes. Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes. Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
[Name] The Great Pumpkin Pie Recipe [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H5M [PrepTime] PT45M [TotalTime] PT1H50M [DatePublished] 2020-12-01T19:00:00Z [Description] I skipped the sugared cranberries with this recipe but will post as written. I don't care for pumpkin pie, but the whipped cream made it pretty delicious. Recipe courtesy of Sally's Baking Addiction. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "15", "3", "1 1/4", "1", "1/2", "1 1/2", "1/2", "1/4", "1/8", "1/8", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "granulated sugar", "water", "pumpkin puree", "eggs", "light brown sugar", "dark brown sugar", "cornstarch", "salt", "ground cinnamon", "ground ginger", "ground nutmeg", "fresh nutmeg", "ground cloves", "fresh ground black pepper", "heavy cream", "milk", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.2 [FatContent] 13.8 [SaturatedFatContent] 7.9 [CholesterolContent] 135.1 [SodiumContent] 208.9 [CarbohydrateContent] 91.6 [FiberContent] 1.2 [SugarContent] 84.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the cranberries: Place cranberries in a large bowl and set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight. You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.", "Make your favorite pie crust recipe or use a store bought crust.", "Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.", "Preheat oven to 375.", "Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12 inch circle. Make sure to turn the dough about a quarter turn ever few rolls. Carefully place the dough into a 9 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Make sure the weights are evenly distributed around the pie plate. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.", "Pour pumpkin pie filling into a warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55 to 60 minutes give or take. Ad small part of the center will be wobbly. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.", "Once done, transfer the pie to a wire rackand allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. You'll definitely have leftover cranberries. Serve pie with whipped cream, if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days." ]
[Name] Savory Cornbread Stuffing [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2020-12-01T19:00:00Z [Description] This doesn't have any meat in it, and I liked it but still prefer it with sausage or something. The homemade cornbread is a nice touch. Recipe courtesy of NYT Cooking. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "3/4", "1", "1/2", "2", "1", "1/2", "1", "2 -3", "2", "1", NA, "4", "4", "2", "1", "1/2", NA, "1", "1/2", "4"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "whole wheat flour", "salt", "baking powder", "baking soda", "eggs", "plain low-fat yogurt", "buttermilk", "milk", "honey", "unsalted butter", "onion", "salt", "celery", "garlic cloves", "rubbed sage", "fresh thyme", "flat leaf parsley", "fresh ground black pepper", "milk", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.1 [FatContent] 12.4 [SaturatedFatContent] 7.0 [CholesterolContent] 75.5 [SodiumContent] 528.3 [CarbohydrateContent] 27.3 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Place a 9 inch cast iron skillet or a heavy 2 quart baking dish or a heavy 9 inch square baking pan in the oven while you prepare the batter. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder, and baking soda. Sift the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt, milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter. Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan. Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm. Heat the olive oil (or oil and butter] over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through to a 325 degree oven for 30 minutes.
[Name] Slow-Cooker Dinner Rolls [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2020-12-01T19:00:00Z [Description] I like that I did not have to wait for anything to rise, and this made space in the oven too. Recipe courtesy of Eating Well. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/4", "1", "5", "1", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["warm water", "active dry yeast", "sugar", "butter", "salt", "whole wheat flour", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.8 [FatContent] 5.4 [SaturatedFatContent] 3.1 [CholesterolContent] 12.7 [SodiumContent] 237.6 [CarbohydrateContent] 24.1 [FiberContent] 2.2 [SugarContent] 1.2 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine water, yeast, and sugar in a large bowl. Set aside for 5 minutes. Combine 1/4 cup cooled melted butter, salt, and the yeast mixture in the bowl of a stand mixer fitted with the dough hook attachment. Add whole-wheat flour and all-purpose flour and mix on low speed until a smooth, elastic ball forms and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured working surface and divide into 12 pieces, about 2 ounces each. Roll each piece into a smooth ball. Line a 6 to 7 quart slow cooker with a large piece of parchment paper on the bottom and partway up the sides (it's ok to pleat the paper slightly and coat with cooking spray]. I used butter to grease mine and skipped the parchment paper completely. Place the rolls in the slow cooker. Cook on high until the rolls are starting to brown around the edges and spring back lightly when touched 1 hour 20 minutes to 1 hour 30 minutes. Place an oven rack in the upper third of the oven. Preheat broiler. Pull rolls apart and place on a baking sheet. Brush the tops of the rolls with the remaining tablespoon melted butter. Broil, watching carefully, until lightly browned, 2 to 3 minutes.
[Name] Epic Mashed Potatoes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2020-12-01T19:00:00Z [Description] Make and share this Epic Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "5", "1/3", "2", "4", "1/4", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["baking potatoes", "bacon", "shallot", "garlic", "cream cheese", "sour cream", "butter", "kosher salt", "black pepper", "Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 14.4 [SaturatedFatContent] 8.0 [CholesterolContent] 38.0 [SodiumContent] 295.0 [CarbohydrateContent] 25.1 [FiberContent] 2.1 [SugarContent] 1.7 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes in a large spot of salted boiling water until fork-tender, about 12 minutes and drain. Cook acon in a large skillet over medium-high heat, stirring frequently, until crispy, 7 to 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate to drain. Drain all but a tablespoon grease from skillet. Return skillet to medium-high heat. Add shallots and garlic and cook, stirring frequently, until translucent, 2 to 3 minutes. Put shallots and garlic in a mixing bowl. Stir in cream cheese, sour cream, and butter. Add potatoes and beat with a hand mixer until just smooth. Do not overbeat. Stir in salt and pepper. Transfer potatoes to a serving dish. Sprinkle with parsley and bacon and serve with additional butter and pepper, if desired.
[Name] Spiced Maple Cranberry Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2020-12-01T19:00:00Z [Description] This was terrific and the maple syrup gave it some sweetness, but not the over sweet taste that happens with regular sugar. Recipe courtesy of Eating Well November 2020. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "12", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["orange", "fresh cranberries", "frozen cranberries", "water", "unsweetened applesauce", "ground cinnamon", "ground ginger", "ground nutmeg", "pure maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 15.3 [FiberContent] 1.9 [SugarContent] 11.2 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Remove 2 teaspoons orange zest and squeeze 1/4 cup juice from orange.", "In a medium saucepan combine orange juice, cranberries, water, applesauce, cinnamon, ginger, and nutmeg. Bring just to boiling and reduce heat.", "Simmer 15 minutes or until most of the cranberries pop and mixture is slightly thick, stirring occasionally. Remove from heat. Stir in maple syrup and orange zest. Cover and chill at least 30 minutes.", "Pour half of the sauce into a blender or food processor and cover and blend or process until smooth. Stir pureed sauce into the pureed sauce." ]
[Name] Holiday Sausage and Sweet Potato Breakfast Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2020-12-01T19:01:00Z [Description] Wow. Wow. Wow. This is a great way to use up leftover sweet potatoes after Thanksgiving, and it's so flavorful. Recipe courtesy of allrecipes.com [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "1/2", "1/2", "4", "1", "1", "1/2", "1", "10", "2"] [RecipeIngredientParts] ["sweet potato", "olive oil", "kosher salt", "garlic powder", "fresh ground black pepper", "red bell pepper", "garlic cloves", "pork sausage", "mozzarella cheese", "fresh rosemary", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.2 [FatContent] 27.9 [SaturatedFatContent] 8.7 [CholesterolContent] 279.4 [SodiumContent] 1112.5 [CarbohydrateContent] 14.8 [FiberContent] 2.3 [SugarContent] 3.5 [ProteinContent] 19.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Lightly grease a 9x13 inch baking dish (I used my butter wrapper]. Combine sweet potatoes with 2 tablespoons olive oil, a teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single even layer, toss to coat well. Bake in a preheated oven until slightly browned, about 30 minutes. Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add onion and red pepper and cook and stir until translucent, 2 to 3 minutes. ADd garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl. Heat the same skillet over medium-high heat. Add sausage and cook. Break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture. Gently whisk eggs, milk, and remaining kosher salt and black peper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine. Place roasted potatoes in the bottom of the prepared baking dish. Pour the vveggie and sausage mixture evenly over top. Bake, uncovered, in a preheated oven until the eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.
[Name] Easy Apple Cranberry Pie [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2020-12-01T19:01:00Z [Description] I love apple cranberry or apple rhubarb pie, and this was terrific. Recipe courtesy of Two Peas and Their Pod. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1/2", "1 -2", "1", "1", NA, "4", "1/2", "1 1/2", "1", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "unsalted butter", "buttermilk", "cold water", "egg", "water", "turbinado sugar", "apples", "cranberries", "granulated sugar", "all-purpose flour", "ground cinnamon", "orange zest", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.5 [FatContent] 24.4 [SaturatedFatContent] 15.0 [CholesterolContent] 84.9 [SodiumContent] 321.6 [CarbohydrateContent] 79.5 [FiberContent] 5.0 [SugarContent] 39.9 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, make the pie crust. COmbine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling. Put the apple slices in a large bowl and drizzle with fresh lemon juice. Toss to coat the apples. This will keep the apples from browning. Add the cranberries, sugar, flour, cinnamon, orange zest, and vanilla extract. Stir until combined. Preheat oven to 400&deg;F. Remove on disk of pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12 inch circle. Dough should be about 14/ inch thick. Transfer dough to a 9 inch pie pan. Pat with your fingers, making sure it is smoot. Trim the extra overhang of dough with a knife and set aside. Fill pie with apple cranberry filling. Place the pie in the fridge while you roll out the second disk of dough. Roll out the dough and use a pastry wheel, pizza cutter, or sharp knife to cut the pie dough into strip, about 1 to 2 inches wide. Carefully weave the pie dough strips over and under one another. Press the edges of the pie doughstrips into the bottom pie crusts edges to seal. Trim off the excess dough and pinch the edges using your fingers to create a pretty edge. You can also use a fork to seal the edges. Using a pastry brush, lightly brush crst and edges with egg wash. Sprinkle pie with turbinado sugar, if using. Place pie on a large baking dish and bake for 45 minutes, or until crust is golden bown. I place a pie crust shield to protect the edges from getting too brown at about 25 minutes. If you don't have a pie shield, you can use aluminum foil if the crust is getting too brown. When the pie is done baking, remove from oven and cool for one hour before serving. Cut into slices nad serve.
[Name] Holiday Waffle Bar [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2020-12-02T18:47:00Z [Description] Spruce up your holidays with an easy and fun Waffle Bar! Top crispy homemade Belgian waffles with these sweet and savory store-bought toppings. Anything is possible! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/JLxY5PGRCi6bcZ3pAOoo_Waffle Bar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/SZFUTAzQdWkWxkCIbHug_Everything Bagel.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/yE6ox2GQ4SHT055XocLQ_Pizza.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/bRt5TZRTlG5KqH3GTuyC_Yogurt Parfait.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/LN7vr8L7QE3G4L6uGbAl_Eggs and Bacon.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/jlqJuL7TVWDbnl22LfQX_Fried Chicken and Waffle.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/zkoRaCU9TuOdnjQrLqJh_Hawaiian.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/6JuGeEJ0T52K0YEoXwU4_Peanut Butter and Banana.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/AVhcRzf9T76bWEf6k4Ni_Avocado Toast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/uhDir4nJQI6MaxzbfvLa_Nutella and Strawberry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/TUfHmdy8SnulaJjdlIuz_PB&J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/xrrAeHJES8SagCYUbAq7_Homemade Waffles 4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/zUGgaW6TRWSOgK515MZm_Holiday Waffle Bar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/qatDZgSRqtZPdm2K6PQy_Homemade Waffles 5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/HjWaEru1R6ShaHYcMpxm_Homemade Waffles 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/oFVE1smGSYmLbpzEVoDg_Homemade Waffles 3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/14/j3vlprSnQkGkUfWgbz6R_Homemade Waffles 1.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "3", "1", "1/2", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch", "granulated sugar", "baking powder", "salt", "unsalted butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.1 [FatContent] 9.9 [SaturatedFatContent] 5.9 [CholesterolContent] 55.1 [SodiumContent] 217.6 [CarbohydrateContent] 24.4 [FiberContent] 0.5 [SugarContent] 5.3 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] To make the waffles, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt. Stir in the egg yolks, milk, butter and vanilla (if making sweet waffles] until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Add to the batter and gently fold in with a rubber spatula. Preheat waffle iron and grease lightly with cooking spray. Add the batter to the hot iron by using an ice cream scoop or a 1/3 cup measure. Cook according to your waffle iron's directions until crisp and golden brown. Keep warm on a wire rack set over a baking sheet in a low oven. Topping ideas: You can use these ideas or do a mix and match of any of the flavors listed. Set everything out in small bowls, along with the warmed waffles, and allow everyone to top their own waffles with all sorts of different combinations! Sweet Waffles: Nutella, sliced strawberries and a dusting of powdered sugar. Peanut butter, sliced banana and maple syrup. Peanut butter, strawberry jelly, sliced strawberries and chopped nuts. Vanilla yogurt, granola, blueberries, raspberries and honey. Pineapple slices, toasted coconut, whipped cream and chopped nuts. Savory Waffles: Smashed avocado, fried egg, hot sauce and everything bagel seasoning. Crispy chicken tenders, butter and hot honey. Fried egg, crispy bacon and scallions. Cream cheese, sliced tomato, red onion, cucumber, capers and everything bagel seasoning. Pizza sauce, mozzarella and pepperoni.
[Name] Leftover Turkey Crescent Bake [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2020-12-07T13:53:00Z [Description] Make and share this Leftover Turkey Crescent Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["prepared stuffing", "turkey", "cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.7 [FatContent] 8.7 [SaturatedFatContent] 1.9 [CholesterolContent] 19.3 [SodiumContent] 663.0 [CarbohydrateContent] 54.6 [FiberContent] 4.4 [SugarContent] 21.1 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Combine stuffing, turkey, peas and gravy in a medium sauce pan. Bring to a boil over medium high heat stirring occasionally. Pour mixture into an ungreased 3 quart baking dish. Open the crescent rolls and arrange them over the turkey stuffing mix. Take a sharp knife and pierce the dough to allow steam to escape. Bake 20 - 25 minutes or until dough is golden and stuffing mixture is hot and bubbly. Top with cranberry sauce and serve.
[Name] Pasta With Sausage and Fennel Fronds [AuthorId] 109030 [AuthorName] Linajjac [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2020-12-07T13:54:00Z [Description] We loved this. &nbsp;It&rsquo;s a nice way to use those fennel fronds too. &nbsp;Serve with crusty bread &amp; a salad if you like. &nbsp;Don&rsquo;t forget to save some pasta water.&nbsp; https://www.ericajulson.com/sausage-fennel-frond-pasta/ [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/16/7hBIbfv3Qia4xHZaxjKx_7D840423-03DE-4034-830C-B9DAA488D2CB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/16/dXwjEd3CTZrBvXlbKibU_977BF990-6DA6-47DF-8835-2BCBB11C9093.jpeg"] [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1", "8", "1", "1", "1/4", "3/4"] [RecipeIngredientParts] ["olive oil", "hot Italian sausage", "garlic cloves", "fennel leaves", "bow tie pasta", "water", "parmesan-romano cheese mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1025.5 [FatContent] 53.7 [SaturatedFatContent] 16.8 [CholesterolContent] 171.2 [SodiumContent] 1661.3 [CarbohydrateContent] 90.2 [FiberContent] 4.7 [SugarContent] 3.3 [ProteinContent] 44.2 [RecipeServings] 4.0 [RecipeYield] 1 Skillet [RecipeInstructions] Bring a large pot of salted water to a boil. Add the olive oil and sausage to a large nonstick skillet. Heat over medium-high heat and cook for 8-10 minutes until browned. Take care to break up the sausage into small pieces with your spatula. Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes. Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic is fragrant. Then reduce the heat to low. Reserve 1/4 cup of pasta cooking water and drain the rest of the pasta. Add the cooking water and pasta to the skillet and stir to combine. Sprinkle on the cheese and toss again to combine. Season with pepper and serve (with additional cheese if desired].
[Name] Gluten Free Apple Fritter Pancakes [AuthorId] 1367384 [AuthorName] cookinalaskana [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-12-07T13:54:00Z [Description] This is one of our family favorites-there's nothing like the flavor of apple fritters to warm a gluten free persons heart! These must be cooked until browned to get the best flavor, you need that crunch and carmelization to really make this recipe. &nbsp;If you don't have buttermilk on hand, pour 2 Tbsp lemon juice or vinegar into your glass measuring cup and then add your milk of choice until you get 1 3/4 cups. &nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1367384/mLfdptXbSziYZGYcqMBO_IMG_2030.jpeg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1 1/2", "1/2", "1/4", "1", "1", "1 3/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["baking powder", "baking soda", "salt", "cinnamon", "egg", "buttermilk", "honey", "sugar", "apple", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.9 [FatContent] 10.5 [SaturatedFatContent] 2.2 [CholesterolContent] 50.8 [SodiumContent] 574.7 [CarbohydrateContent] 55.3 [FiberContent] 5.1 [SugarContent] 15.1 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] 16 pancakes [RecipeInstructions] Set griddle to 325 degrees. . In a medium sized bowl mix the dry ingredients: flours, baking powder, baking soda, salt and cinnamon. In a smaller bowl mix the wet ingredients: egg, buttermilk, oil and honey (or if using sugar put in with the dry ingredients]. Pour the wet ingredients into the bowl of dry ingredients and mix well.  It will be a thin batter. Oil the griddle and when oil is heated, pour pancakes onto griddle.  Top with sliced apples and pecans, if using.  With the back of spatula or your hand flatten the apples so they aren't poking out too tall- you want your batter to be able to touch the pan when you flip it, but also to be able to caramelize the apples.  These are crumbly, so don't flip until the bottom is well browned. Flip. Brown the other side then remove to a plate and keep warm. These are delicious with maple syrup and  an extra special treat with whip cream too.
[Name] Peppermint Hot Chocolate [AuthorId] 2002835852 [AuthorName] Babysitter 916 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-12-07T13:54:00Z [Description] Make and share this Peppermint Hot Chocolate recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/18/TI1OqMh6S0mgJMegfqBb_IMG_20201207_104824.jpg" [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/8", "1", "2"] [RecipeIngredientParts] ["milk", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.7 [FatContent] 10.9 [SaturatedFatContent] 6.7 [CholesterolContent] 34.2 [SodiumContent] 277.9 [CarbohydrateContent] 44.7 [FiberContent] 4.8 [SugarContent] 25.2 [ProteinContent] 10.8 [RecipeServings] 1.0 [RecipeYield] 1-2 cups [RecipeInstructions] Mixed cocoa powder, sugar, salt, and 1/2 of the peppermint canes, in a small bowl. You can warm the milk in either a microwave or on the stove. For the stove, pour milk into a small saucepan on medium-low heat. Be extra careful not to let it boil. When the milk reaches the desired tempature mix milk and the mixture together. If desired put a dollop of whipped cream on the beverage before sprinkling the last of the peppermint cane.
[Name] CHALLAH [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2020-12-07T13:55:00Z [Description] Soft, moist and absolutely delicious, this is a great recipe to make! It's beautiful and pairs very well with many dishes. VIDEO https://youtu.be/aCmNNzs8pcM [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/SYpuK5MYSYa5vdqoSNr8_Challah-18_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/SYpuK5MYSYa5vdqoSNr8_Challah-18_Fotor-1024x768.jpg"] [RecipeCategory] Breads [Keywords] ["European", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2 1/4", "1", "5", "4", "1", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "honey", "all-purpose flour", "sea salt", "eggs", "canola oil", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2862.7 [FatContent] 75.3 [SaturatedFatContent] 9.8 [CholesterolContent] 556.5 [SodiumContent] 2502.3 [CarbohydrateContent] 473.9 [FiberContent] 16.7 [SugarContent] 88.1 [ProteinContent] 71.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In the bowl of a stand mixer, combine yeast, water and 1 tablespoons honey; stir and let it sit for 15 minutes. Meanwhile, in a large bowl, combine flour and salt; whisk to combine and set aside. In a small bowl, combine eggs, yolk, oil and the remaining 4 tablespoons honey; beat until well blended and set aside. Add egg mixture and flour mixture to yeast (reserve ½ cup]. With the dough hook attachment, process on speed 1 until mostly blended then increase to speed 3. Add 1 tablespoons of flour at a time until the dough clings to the hook, cleaning the sides of the bowl until slightly tacky and springy. Remove the dough from the bowl and with greased hands, form a ball by pulling it under. Place it in a large oiled bowl and move it around to coat with oil. Cover with a clean dish towel and move to a draft-free area such as the oven with the temperature off. Let it rise for 1 ½ hours. Remove from its spot and knock the air out. Cover and return to its draft-free spot. Let it rise again for another hour. When the time is up, transfer to a lightly floured surface and punch it again. Sprinkle on more flour and knead for 2 minutes, adding flour if it’s too greasy. Form a ball by pulling under, weight the dough and then cut equally in half. Cut each half in 3 equal pieces (weigh each of them on kitchen scale] and form a ball by pulling under. Flour a large surface such as a counter or table and, working one at a time, form an oblong shape. Roll each piece with even pressure until it reaches 18 inches. If ends retract, let the gluten rest a few minutes before working on it again. When the 6 braids are done, gather the ends at the top, pinch and squeeze them together so they stay in place. Take the right braid and fold it over the top to the left. Take the left braid and fold it over the top on the opposite side. Separate the 4 remaining braids in groups of two, leaving a space in the middle. Take the left braid and place it down the center. To replace it, take the 2nd braid on the right and fold it across the top again. Creating a space in the middle, bring the top right braid to the center. To replace it, take the 2nd braid from the left and place it across the top. Then take the top left braid and place it down the middle; replace it with the 2nd braid on the right, crossing over the others. Create a space in the middle and bring the top right braid down the center; replace it with the 2nd one on the left. Continue with the same pattern until the end is reached. When you run out of braids, gather the remaining ends. Squeeze them together and fold them under nice and neat. Do the same with the other end where you started. Carefully transfer the braided dough to a large baking sheet lined with a silicone mat. Cover and move it back to the oven for 45 minutes. Later on, brush on the egg wash making sure to get all the nooks and crannies and sprinkle on some poppy seeds. If there are any spots where the seeds don’t stick, brush on a little bit more egg wash and sprinkle on some more seeds. Transfer to a 350ºF preheated oven and bake for 40 minutes. Half way through baking, rotate the pan. Remove from the heat and place it on a wire rack to cool off.
[Name] The Simple Chocolate Mug Cake Recipe [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2020-12-07T13:55:00Z [Description] The chocolate mug cake recipe is an instantly made dessert for anyone who has a sweet tooth. The taste and texture make the cake even more delightful. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1/4", "1", "2", "1", "4 -5", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "baking powder", "egg", "milk", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.5 [FatContent] 7.6 [SaturatedFatContent] 3.2 [CholesterolContent] 190.3 [SodiumContent] 334.9 [CarbohydrateContent] 49.4 [FiberContent] 4.2 [SugarContent] 23.9 [ProteinContent] 11.7 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] ["Take a ceramic mug. Coat the inside of the mug with butter using a brush. Add 3 tbsp of all-purpose flour, 3 tbsp of powdered sugar, 2 tbsp of unsweetened cocoa powder, a little less than ¼ tsp of baking powder, and a pinch of salt. Mix everything well using a fork.", "Then add other ingredients, 1 egg, 2 tbsp of milk, 4-5 drops of chocolate essence. Stir it until smooth. If you want, you can add chocolate chips, nuts, or raisins as per your taste and choice.", "Keep it in the microwave for 1 minute. Let it sit for a while or until it cools down and dig inches." ]
[Name] UGLY HOT Roasted Garlic, Jalapeno Hot Sauce [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2020-12-07T19:02:00Z [Description] A thick, slightly sweet, spicy / tangy hot sauce suitable for use as a topping for tacos, eggs, loose meat sandwiches or as a stir in for chili, burritos, etc... [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "4", "1/4", "1/2", "1 1/4", "5", "1 1/2"] [RecipeIngredientParts] ["garlic cloves", "salt", "red onion", "tomato sauce", "red wine vinegar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 88.1 [CarbohydrateContent] 1.6 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] 25.0 [RecipeYield] 1 batch [RecipeInstructions] Cut off stem of jalapenos and slice lengthwise. Cut onions into chunks. peel garlic cloves. roast the jalapenos, garlic and onions in 425f oven until skin bubbles and begins to peel on jalapenos. place roasted ingredients along with all other ingredients into food processor and puree until smooth. push through fine mesh colander. pour into bottles and use as desired.
[Name] HEARTY VEGETABLE AND POTATO CHOWDER RECIPE [AuthorId] 2000529951 [AuthorName] sq3849 [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2020-12-07T19:02:00Z [Description] This week's recipe is a soup easy potato chowder that can be cooked in a slow cooker. With frozen veggies and cream of mushroom soup from a can, it will only take about 15 minutes or less to put together. Great for a weeknight meal! Follow along and see how quickly you can set up this meal for your family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000529951/j27KWYfWT2H4bJgfcDbI_IMG_5758.JPEG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "16", "1 1/2", "18", "1", "3", "2", "1/4"] [RecipeIngredientParts] ["vegetable broth", "russet potatoes", "onion", "garlic cloves", "dried thyme", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.7 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 611.0 [CarbohydrateContent] 26.3 [FiberContent] 4.0 [SugarContent] 3.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 1 bowl [RecipeInstructions] Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt. Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker. Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan. Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.
[Name] SUPER EASY EGGS BENEDICT [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-12-07T19:02:00Z [Description] Easy to make, this dish is so elegant to serve during the Holidays or for any special occasion! VIDEO https://youtu.be/N415AL8wHTU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/8RGUa56xQMq3xTV32ZZK_Eggs-Benedict-2_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "2", "2", "4", "1/2"] [RecipeIngredientParts] ["white vinegar", "olive oil", "English muffins", "back bacon", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.6 [FatContent] 3.0 [SaturatedFatContent] 1.5 [CholesterolContent] 5.1 [SodiumContent] 104.4 [CarbohydrateContent] 12.9 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.", "While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.", "Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.", "Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading] and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict." ]
[Name] Quick &amp; Easy Banana Muffins [AuthorId] 329600 [AuthorName] Robbie 22 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-12-07T19:02:00Z [Description] Make and share this Quick &amp; Easy Banana Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1", "1", "1/2", "1", "1/4", "3", "6", "2/3", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "bananas", "unsalted butter", "brown sugar", "egg", "pure vanilla extract", "milk", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.5 [FatContent] 11.2 [SaturatedFatContent] 5.4 [CholesterolContent] 31.1 [SodiumContent] 254.1 [CarbohydrateContent] 28.1 [FiberContent] 2.4 [SugarContent] 18.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 425°F (218°C]. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C]. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C].] Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
[Name] Best Creamy Chicken Corn Chowder [AuthorId] 312087 [AuthorName] kayauscare [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-12-07T19:03:00Z [Description] The best chicken corn chowder i have ever had. So easy and can be made in one pot. Recipe was modified from home chef [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["24", "4 -6", "1", "2", "6", "1", "2", "2", "8", "4", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "yellow onion", "bell peppers", "corn kernels", "chilies", "limes", "condensed chicken broth", "water", "corn tortilla strips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.5 [FatContent] 36.4 [SaturatedFatContent] 14.8 [CholesterolContent] 161.6 [SodiumContent] 591.5 [CarbohydrateContent] 41.6 [FiberContent] 4.9 [SugarContent] 7.6 [ProteinContent] 44.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Quarter lime Dice onion. Stem pablano pepper, seed, and cut into 1/2\" dice. Dice chicken and season with salt and pepper. In a hot pot, add 2 tsp olive oil and chicken. Stir occasionally until browned on two sides. About 4-6 minute Transfer to a plate (Chicken will finish cooking in another step]. Return the same pot to the heat add 2-4 tsp olive oil. Add peppers and onions. Stir until slightly softened, 3-5 min. Stir in corn and seasoning rub. Add chicken and juices, cream corn, 1 cup of water, light cream and chicken broth base. Bring to a simmer. Simmer, stirring occasionally for 7 - 10 min or until chicken is fully cooked. Gsrnish each bowl with cheese and tortilla strips. Squeeze lime wedges over to taste.
[Name] CHOCOLATE LAVa CAKE With CARAMEL [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2020-12-07T19:03:00Z [Description] You can have this elegant dessert at any time of the year... no need to wait for Valentine's Day! VIDEO https://youtu.be/mn7OPil5SPo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/cf66FkvYSI275DCx07kF_Chocolate-Lava-Cake-with-Caramel-3_Fotor-1024x768.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "2", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["butter", "egg", "granulated sugar", "dark chocolate", "unsalted butter", "unbleached all-purpose flour", "fleur de sel", "confectioners' sugar", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.4 [FatContent] 37.1 [SaturatedFatContent] 21.9 [CholesterolContent] 231.1 [SodiumContent] 194.1 [CarbohydrateContent] 36.4 [FiberContent] 5.8 [SugarContent] 17.2 [ProteinContent] 9.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.] ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside. In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie]. Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined. Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined. Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes. Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.
[Name] Eggplant Casserole [AuthorId] 48920 [AuthorName] Candy C [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2020-12-07T19:03:00Z [Description] Make and share this Eggplant Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "1", "1", "1", "16", "1/4", "1", NA, NA, NA] [RecipeIngredientParts] ["lean ground beef", "onion", "bell pepper", "eggplant", "diced fire-roasted tomatoes", "tomato sauce", "ricotta cheese", "parmesan cheese", "egg", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.0 [FatContent] 20.0 [SaturatedFatContent] 10.6 [CholesterolContent] 124.0 [SodiumContent] 393.5 [CarbohydrateContent] 10.6 [FiberContent] 3.5 [SugarContent] 4.4 [ProteinContent] 28.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet saute ground beef, onion, bell pepper and mushrooms until meat is no longer pink. Drain. Add eggplant, tomatoes, tomato sauce, and seasonings and mix well,. Cover and cook over medium low heat until eggplant is tender, about 30 minutes, stirring now and then. Adjust seasonings as needed. In a small bowl mix the egg, ricotta cheese and parmesan cheese. Place half the eggplant mixture in a 2 quart casserole. Top with half the cheese mixture. Repeat layers. Bake at 375 degrees for 30 minutes or until nice and bubbly and top begins to brown. Let rest 5 minutes before serving.
[Name] Gluten Free Chicken Nuggets [AuthorId] 37092 [AuthorName] Jenny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-12-07T19:03:00Z [Description] Make and share this Gluten Free Chicken Nuggets 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/37092/HuafE1TnThqvJZN7xapK_114059F9-A4B2-45DF-A7AE-FE402E6F17DE.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken", "onion powder", "garlic powder", "salt", "pepper", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 15.0 [SaturatedFatContent] 2.3 [CholesterolContent] 145.6 [SodiumContent] 686.8 [CarbohydrateContent] 13.8 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 50.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Cut chicken in nugget sized pieces. Add all dry ingredients into a large Ziploc bag and crush until smooth. Place mayonnaise (egg wash could be used here as well] in a bowl. Dredge chicken through the mayonnaise until thinly coated and place into Ziploc. Shake coating over chicken and place on a parchment lined cookie sheet. Bake until cooked through and golden brown, around 20 minutes.
[Name] Rhonda&rsquo;s Imitation Doan&rsquo;s Curry Chicken Soup [AuthorId] 38983 [AuthorName] Rhonda Scheurer [CookTime] PT3H30M [PrepTime] PT30M [TotalTime] PT4H [DatePublished] 2020-12-07T19:03:00Z [Description] My attempt at reverse-engineering the Curry Chicken Soup recipe from Doan's Restaurant in Edmonton, which sadly closed permanently in 2020. We must have our Curry Chicken Soup! [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "3", "2", "400", "1", "6", "1", "3", "4", "1", "4", "2", "4", "3", "3", "2", "1"] [RecipeIngredientParts] ["chicken", "chicken broth", "water", "red curry paste", "coconut milk", "onion", "garlic cloves", "ginger", "lemongrass", "curry powder", "cayenne pepper", "sugar", "salt", "onion powder", "bay leaves", "olive oil", "limes", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.5 [FatContent] 45.9 [SaturatedFatContent] 20.7 [CholesterolContent] 113.4 [SodiumContent] 1274.5 [CarbohydrateContent] 42.9 [FiberContent] 4.0 [SugarContent] 5.9 [ProteinContent] 38.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1]\tCut chicken into large 2-3” chunks. 2]\tBrown chicken on all sides in small batches (use oil as needed]. 3]\tMove chicken to slow cooker. 4]\tChop onions. 5]\tAdd oil to pot on low heat and cook onion until soft, then add garlic and ginger until lightly brown. 6]\tAdd lemongrass, sugar, salt, cayenne, curry powder, onion powder and red curry paste to pot and stir. 7]\tAdd bay leaves and mixture from pot to slow cooker. 8]\tAdd chicken broth and water to the slow cooker and stir. 9]\tSlow cook on low for 3 hours. 10]\tPrepare vermicelli per packet directions. 11]\tTurn slow cooker up to high. 12]\tAdd vermicelli, coconut milk, lime juice and cilantro and stir. 13]\tServe when warm through (5-10 min].
[Name] Rhonda&rsquo;s Green Thai Curry [AuthorId] 38983 [AuthorName] Rhonda Scheurer [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-12-07T19:04:00Z [Description] Make and share this Rhonda&rsquo;s Green Thai Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "1", "1", "1", "2", "1", "1", "6", "1", "1", "1/2", "16", "1"] [RecipeIngredientParts] ["chicken breast", "coconut milk", "green curry paste", "garlic", "fish sauce", "white sugar", "kaffir lime leaves", "bell pepper", "water chestnuts", "snow peas", "basil leaves", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.6 [FatContent] 39.9 [SaturatedFatContent] 23.3 [CholesterolContent] 74.4 [SodiumContent] 292.6 [CarbohydrateContent] 14.5 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into approximately 1” cubes. Heat oil in a heavy based skillet or pot over medium high heat. Add curry paste, garlic, ginger and lemongrass and cook for 2 to 3 minutes until it mostly “dries out” (don’t breathe in the fumes]. Add chicken broth and coconut milk – mix to dissolve paste. Add fish sauce, sugar and kaffir lime leaves. Mix and bring to simmer. Add chicken, stir, then lower heat to medium so it’s bubbling gently. Cook for 7 minutes. Add bell pepper, water chestnuts. Cook for 5 minutes. Add snow peas. Cook two minutes, then stir through basil and lime juice. Serve with rice.
[Name] Rhonda&rsquo;s Red Thai Curry [AuthorId] 38983 [AuthorName] Rhonda Scheurer [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-12-07T19:04:00Z [Description] Make and share this Rhonda&rsquo;s Red Thai Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1", "1", "1", "4", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken breast", "coconut milk", "red curry paste", "garlic", "fish sauce", "salt", "brown sugar", "zucchini", "snow peas", "bamboo shoots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.7 [FatContent] 32.8 [SaturatedFatContent] 22.4 [CholesterolContent] 73.5 [SodiumContent] 2131.3 [CarbohydrateContent] 19.8 [FiberContent] 1.6 [SugarContent] 13.9 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into approximately 1” cubes. Combine 4 oz coconut milk, curry paste, garlic, ginger, lemongrass paste, stock, fish sauce, salt and sugar and bring to a boil. Simmer for 15 minutes. Add chicken, vegetables and remaining coconut milk and simmer an additional 15 minutes. Add snow peas and stir in to heat just before serving. Serve with rice.
[Name] 2-Hour Crescent Rolls [AuthorId] 2002835852 [AuthorName] Babysitter 916 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2020-12-07T19:04:00Z [Description] It's a fast recipe and you may need more flour, just warning y'all. I got this recipe from a woman at church. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "5 -6", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["water", "brown sugar", "milk", "flour", "eggs", "salt", "dry yeast", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.1 [FatContent] 16.6 [SaturatedFatContent] 9.3 [CholesterolContent] 129.9 [SodiumContent] 457.3 [CarbohydrateContent] 76.7 [FiberContent] 2.9 [SugarContent] 13.7 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] 24-36 Rolls [RecipeInstructions] Mix eggs, water, sugar, and salt. Add warm milk. Mix yeast with one cup of flour in a small bowl. Add the yeast and flour to the mixture. Mix in the remaining cups of flour and knead for a couple minutes (you may need 1-3 cups more of flour.]. Cover and let rise for 15-20 minutes. Split the dough into 2 sections. Roll out dough and brush with melted butter. Cut dough into 12 pieces (if you want smaller rolls cut the bigger pieces in half.]. Roll each section into a crescent shape and place on a greased baking sheet. Brush with butter before letting it rise for 15-30 minutes. Bake 10 to 12 minutes at 400. Enjoy! (best when warm].
[Name] Sausage & Biscuit Casserole [AuthorId] 27564 [AuthorName] MsLizze [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2020-12-08T19:57:00Z [Description] This was amazingly good, but it did not keep well. At least, it didn't microwave well. Perhaps if we had reheated it in the oven, it would have been okay. This works well if you pre-chop a bunch of peppers and keep in the freezer. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "7", "16", "4", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["breakfast sausage", "banana peppers", "cream cheese", "onion", "salt", "pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1146.8 [FatContent] 95.5 [SaturatedFatContent] 44.7 [CholesterolContent] 289.6 [SodiumContent] 2129.8 [CarbohydrateContent] 17.0 [FiberContent] 5.4 [SugarContent] 6.7 [ProteinContent] 55.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the sausage and reserve the grease for other uses. Combine all of the ingredients except for the biscuit dough, and spread into a 9x13 pan or other casserole dish. Spread the biscuit dough on top or place biscuit rounds on top. Bake for 30 minutes or until bubbly.
[Name] Easy Tater Tot Hotdish [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2020-12-08T19:58:00Z [Description] Make and share this Easy Tater Tot Hotdish recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "12", "32", "2"] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.7 [FatContent] 55.7 [SaturatedFatContent] 22.6 [CholesterolContent] 116.7 [SodiumContent] 1527.9 [CarbohydrateContent] 62.0 [FiberContent] 6.7 [SugarContent] 2.1 [ProteinContent] 38.0 [RecipeServings] 6.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] In a large saucepan, mix ground beef, onions, celery and garlic over medium high heat until meat is browned. Salt and pepper to taste. Mix in the soup. Once evenly distributed, mix in the vegetables. Spread into a greased 9x13 pan. Cover with tater tots. Bake at 350 for 45 minutes. Cover with shredded cheese and bake another 10 minutes, until golden. Let rest 10 min before cutting.
[Name] Easiest Salisbury Steak [AuthorId] 2000987934 [AuthorName] Gigi _Eats [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-12-08T20:05:00Z [Description] Easy, delicious Salisbury steak. You can easily add mushrooms during the steering phase of the roux. I forgot them at the store...sigh [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "2", "1/2", "1/4", "1/4", "1/8", "2", "1/2", "16"] [RecipeIngredientParts] ["lean ground beef", "egg", "butter", "garlic powder", "onion powder", "mustard", "flour", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.4 [FatContent] 20.1 [SaturatedFatContent] 9.4 [CholesterolContent] 138.5 [SodiumContent] 1337.5 [CarbohydrateContent] 20.9 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] 4 Steaks (patties) [RecipeInstructions] Combine beef, salt, mustard, half onion seasoning packet, egg, breadcrumbs, garlic powder, onion powder, and 1/4 cup milk. Combine thoroughly. Form 4 equal patties and fry in skillet. Remove patties from skillet. Melt butter in drippings. Add in other half of soup packet or you can use fresh onions. add in flour. combine well. Add 16 oz of water. Stirring until the gravy thickens. Add in beef bouillon. Season to taste. As gravy thickens add in 1/4 milk to make it creamy. This will lighten it and if you want it darker, you can add more beef bouillon (be careful of the salt] or browning sauce/seasoning. When gravy is thickened, add pastors back inches. Cover and let simmer on low about 15 minutes.
[Name] CREAMY FRENCH EGGS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2020-12-08T20:05:00Z [Description] Moist, rich and decadent, this is a delicious way to enjoy scrambled eggs! VIDEO https://youtu.be/kOE_2zzBqzk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/G37wcZ6TQY2iCpS5Bd11_Creamy-French-Eggs-7_Fotor-1024x768.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "Brunch", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "1/8", "1/8", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "Dijon mustard", "heavy cream", "sea salt", "black pepper", "chives", "English muffin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 23.3 [SaturatedFatContent] 13.0 [CholesterolContent] 247.8 [SodiumContent] 387.0 [CarbohydrateContent] 14.8 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 13.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, add eggs, Dijon mustard, 2 tablespoons heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside. In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring. 10 minutes later, add cheese and the remaining 2 tablespoons cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds. Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings.
[Name] Firehouse Favorite Casserole [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2020-12-15T19:17:00Z [Description] Originally I got this recipe off of the Grandma's Frozen Noodles, however I can't find those in my local stores anymore. I now use Reames Frozen noodles, they are comparable. I have made a couple of modifications to the original to suit our family's needs. I use black olives instead of green peppers (due to an allergy.). I also add 1 tsp of Italian Seasoning, salt and pepper to taste and minced garlic. Add the garlic at the same time as the onions and mushrooms, remaining seasonings after adding the tomatoes and soup. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "green pepper", "celery", "onion", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 857.1 [FatContent] 42.9 [SaturatedFatContent] 18.6 [CholesterolContent] 172.4 [SodiumContent] 1395.5 [CarbohydrateContent] 73.3 [FiberContent] 5.8 [SugarContent] 11.6 [ProteinContent] 44.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook frozen egg noodles according to package instructions, drain well. Brown ground beef and Italian sausage in large pan, drain fat. Add green peppers, celery and mushrooms and saute until tender. Add tomatoes and soup, mixing well. Pour into a large casserole or two small casseroles. (you may freeze one or both at this point. You can cook from frozen, just put the casserole in the oven while it is heating and add 15 minutes to cooking time.]. Cover and bake at 350 degrees for 35 - 45 minutes or until heated through and bubbly. Sprinkle with cheese and bake another 10 minutes, uncovered until cheese melts.
[Name] BEEF SHORT RIBS With SHERRY &amp; SHIITAKE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2020-12-15T19:36:00Z [Description] Moist, juicy, tender and incredibly delicious... perfect dish to serve anytime! VIDEO https://youtu.be/z23_LMboIxU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/ZHmYIROkRZ4ST1iODg7L_Braised-Beef-Short-Ribs-6_Fotor-1024x768.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "2 1/2", "2 1/2", "3", "1", "3 1/2", "1/2", "2", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["sea salt", "black pepper", "olive oil", "red onions", "shiitake mushrooms", "garlic cloves", "unbleached all-purpose flour", "low sodium beef broth", "cooking sherry", "tomato paste", "rosemary", "cayenne pepper", "cold water", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1591.5 [FatContent] 133.3 [SaturatedFatContent] 56.5 [CholesterolContent] 266.6 [SodiumContent] 825.8 [CarbohydrateContent] 18.0 [FiberContent] 2.3 [SugarContent] 7.0 [ProteinContent] 51.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.", "In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.", "Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.", "Remove from heat and transfer short ribs on a plate while working on sauce.", "Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings." ]
[Name] Traditional Beef Rouladen [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2020-12-15T19:36:00Z [Description] This traditional German dish is so tasty! Moist, tender and flavorful, this recipe is a great way to enjoy this protein. VIDEO https://youtu.be/B1Ekk4yhz2w [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/H7NKfWllTQuJNzdltvtG_Beef-Rouladen-3_Fotor-1024x768.jpg" [RecipeCategory] German [Keywords] ["European", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "4", "8", "12", "24", "2", "2", "1", "1", "1/2", "3", "1", "1/2", "1", "1 1/2", "1/4", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["beef", "sea salt", "black pepper", "paprika", "Dijon mustard", "dill pickles", "onions", "butter", "onion", "garlic clove", "dry red wine", "low sodium beef broth", "tomato paste", "Worcestershire sauce", "thyme leaves", "cornstarch", "heavy cream", "sea salt", "black pepper", "Dijon mustard", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.6 [FatContent] 23.8 [SaturatedFatContent] 9.7 [CholesterolContent] 67.6 [SodiumContent] 2080.0 [CarbohydrateContent] 21.6 [FiberContent] 4.3 [SugarContent] 6.7 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 4 rouladen [RecipeInstructions] ["Season the beef slices on one side with salt, black pepper and paprika. Add mustard and spread to cover the surface. Place 2 slices ham per beef slice, leaving a small space around the edges before adding 3 sliced pickles. Add sliced onions to cover the empty spots without crowding it.", "Preheat oven to 350ºF.", "To roll; starting from the large end, fold in the sides while rolling, keeping it nice and tight. Tie the ends and middle of the rolls with kitchen twine; season with more salt and pepper.", "In a Dutch oven over medium-high heat, add butter and vegetable oil. When sizzling, place rouladen and sear on all sides, about 2 minutes. Transfer to a plate while making the gravy.", "Reduce heat to medium and add onions; sauté for 2 minutes, scraping the bottom to dislodge any brown bits. Add garlic and sauté for 30 seconds. Add red wine, broth, tomato paste, Worcestershire sauce, and thyme. Stir well, increase the heat to high, return the rouladen and any accumulated juices and bring to a boil. Cover and transfer to preheated oven; cook for 1 ½ hours.", "Half way through cooking, remove from the heat and rotate the rouladen. Return to the oven and cook for the remaining time.", "When cooking time is up; transfer rouladen to a plate and cover with foil to keep them warm. Increase the heat to medium-high and bring to a full boil. Add cornstarch mixture and stir constantly for 2 minutes. Reduce the heat to medium and add heavy cream; stir well. Taste and adjust if necessary. Add mustard and whisk until well incorporated.", "Cut the kitchen twine and spoon gravy over. Served with red cabbage and mashed potatoes. Makes 4 rouladen." ]
[Name] Quick & Easy SALTED CARAMEL SAUCE [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-12-15T19:36:00Z [Description] This quick and easy sauce is a delicious addition for other sweet treats and desserts. It's much tastier than the ones at the store. VIDEO https://youtu.be/b41hmoL8fX4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iA7KvgBPRoOtjGacBSbm_Caramel-Sauce-4-2-1024x768.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/2", "6", "2/3", "3/4"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "unsalted butter", "heavy cream", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.8 [FatContent] 10.7 [SaturatedFatContent] 6.7 [CholesterolContent] 33.4 [SodiumContent] 153.8 [CarbohydrateContent] 21.9 [FiberContent] 0.0 [SugarContent] 21.4 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 12 ounces [RecipeInstructions] In a tall medium saucepan over medium-high heat, add sugars. Stir until the sugars start to melt. When almost melted, reduce heat to medium and continue stirring until all melted. Let the mixture sits for 15 to 30 seconds; turn the heat off. Add butter and stir continuously until melted. Add heavy cream and quickly stir until all combined. Add generous pinches of fleur de sel and give another stir to mix. Remove from the heat and transfer to a sealed jar. Let it cool completely before transferring to the refrigerator. Note: Add ½ to 1 tablespoons dark rum for flavor.
[Name] PAD THAI NOODLES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2020-12-15T19:37:00Z [Description] With a nice mix of ingredients and ready in 20 minutes, this flavorful dish will tantalize your taste buds! VIDEO https://youtu.be/zMlRT8zOrKs [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/VGAfIGUdS2OVDdI5XRiV_Pad-Thai-4_Fotor-1024x768.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1", "8", "8", "4", "1", "2", "15", "2", "1", "2", "2", "1 1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["fish sauce", "tamarind paste", "lime juice", "low sodium soy sauce", "water", "canola oil", "chicken breast", "green onions", "garlic cloves", "ginger", "eggs", "sambal oelek", "bean sprouts", "roasted peanuts", "chives", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1122.3 [FatContent] 55.0 [SaturatedFatContent] 7.9 [CholesterolContent] 289.1 [SodiumContent] 2350.1 [CarbohydrateContent] 115.6 [FiberContent] 7.0 [SugarContent] 8.5 [ProteinContent] 42.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.", "In a large bowl, soak rice noodles according to the package’s instructions.", "In a wok or deep skillet over medium-high heat, add 2 tablespoons oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.", "Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.", "Return skillet on the burner, reduce heat to medium and add the remaining 2 tablespoons oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.", "When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tablespoons roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings." ]
[Name] Teepi Gavvalu [AuthorId] 2002052489 [AuthorName] freedomhealthyoil.in [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-12-15T19:43:00Z [Description] TeepiGavvalu means sweet shells and it actually looks like that. It&rsquo;s a traditional Andhra sweet prepared with all-purpose flour and jaggery. Small shells of dough are deep-fried to a golden brown shade and coated with a syrup made with sugar or jaggery. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "3 -4", "2", "1", "1", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["semolina", "ghee", "salt", "water", "sugar", "jaggery", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1720.6 [FatContent] 153.9 [SaturatedFatContent] 24.1 [CholesterolContent] 21.9 [SodiumContent] 55.2 [CarbohydrateContent] 91.2 [FiberContent] 0.5 [SugarContent] 83.2 [ProteinContent] 1.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Make a soft dough of maida, semolina, salt and ghee by kneading with enough water and keep it aside for 15 minutes. Make small balls (size of a coin or marble]. Use the back of a fork and shape each unit like a shell with the help of your thumb and keep it aside. Add jaggery and water in a heavy vessel and cook till the melted jaggery syrup becomes thick. To check the syrup’s consistency, drop a little syrup in a bowl of water. If it turns into a softball, it means it’s perfect. Add cardamom powder and turn off the heat. Heat another heavy vessel and add enough oil for frying. Add the gavvalu and fry to a golden brown shade. Strain the excess oil on an absorbent paper and immediately add them to the syrup. Mix them well to coat the gavvalu and let it cool. Enjoy your sweet and store the rest in an airtight container.
[Name] Shrimp Cocktail Bar [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2020-12-16T18:40:00Z [Description] Whether you're ringing in the New Year or just looking for a great appetizer for a gathering or holiday, this Shrimp Cocktail Bar has you covered. Two different ways to make the perfect shrimp cocktail plus three different dipping options! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/1Hsyv3r4QzcSt4MkKJcf_Shrimp-Cocktail-20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/RRFuJ84Rk6hy3ZBHom2q_Shrimp-Cocktail-23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/CDfzP6XFSjuGnLLgWO7E_Shrimp-Cocktail-24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/6CD6OFcjR0FjBIYMDcXe_Shrimp-Cocktail-25.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/NqF6yqQFRC2oyYEtEUGz_Shrimp-Cocktail-22.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/Lvv6rxKpQ1irfj7HFtr3_Shrimp-Cocktail-16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/0G7YE6nXR26sDLjbyYxc_Shrimp-Cocktail-17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/OFzGAVNtRjaCJqTASdGR_Shrimp-Cocktail-18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/U8SNypUuQEy92zvj4jpZ_Shrimp-Cocktail-19.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/uc5YuPLkSqYWMhKNTSeA_Shrimp-Cocktail-11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/9iK5jQYSdRdF2JJji3gB_Shrimp-Cocktail-12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/9KE1eyc1Sqqa5ikzEOFJ_Shrimp-Cocktail-13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/uf86uqDyRw6bGRtZObSP_Shrimp-Cocktail-14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/Y6HcuCblRMGGdpbp0Myh_Shrimp-Cocktail-15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/0BSUUkR5QNuke4wq8VY0_Shrimp-Cocktail-9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/4nYylYuqR9eImN4aYN8c_Shrimp-Cocktail-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/4ZIxV2EiSfW4VzDkwNU9_Shrimp-Cocktail-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/joNY6ZwMTme4KvxTbZch_Shrimp-Cocktail-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/NliESRkTnSSMQnlXPJv6_Shrimp-Cocktail-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/pWp63bwjT6eyc5yyZeNe_Shrimp-Cocktail-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/TA3GZb1wTAug5xBvwFVv_Shrimp-Cocktail-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/d5tS63D7Q16JnVbLNtTe_Shrimp-Cocktail-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/iK0WwZ2sSdGme7CsERHS_Shrimp-Cocktail-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/43/XOAHchLpTCyLhcAajbGz_Shrimp-Cocktail-4.jpg" ] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "5", "2", "1", "2", "2", "1", "1", "1/2", "2", "3", "1/4", "1", "1/2", "1/2", "1", "1 -2", "1/2", NA, "1/2", "1", "1", "1", "1/4", "1", "1/4", "1", "1/4", "2", "2", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["carrots", "celery ribs", "onion", "garlic", "lemon", "fresh parsley", "fresh thyme", "bay leaves", "salt", "jumbo shrimp", "jumbo shrimp", "olive oil", "salt", "black pepper", "garlic cloves", "fresh thyme", "crushed red pepper flakes", "fresh lemon juice", "ketchup", "chili sauce", "lemon", "Worcestershire sauce", "mayonnaise", "fresh parsley", "capers", "green onion", "black pepper", "lemon", "sour cream", "fresh cilantro", "avocados", "avocado", "lime", "salt", "garlic powder", "onion powder" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.7 [FatContent] 16.9 [SaturatedFatContent] 3.3 [CholesterolContent] 387.4 [SodiumContent] 4011.8 [CarbohydrateContent] 32.0 [FiberContent] 8.5 [SugarContent] 11.9 [ProteinContent] 45.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["You can decide to go either the classic route or the oven-roasted route or do both. Either are delicious options!", "For the classic shrimp cocktail: Fill a large pot with 10 cups cold water. Add the carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt. Bring to a boil and cook uncovered for 25 minutes. Add the shrimp, turn off the heat, and cook, stirring often, until they turn pink, about 3 minutes for jumbo shrimp. Use a slotted spoon to transfer the shrimp to an ice bath to cool completely. Serve over ice with your choice of sauce (recipes follow].", "For the roasted shrimp: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place the shrimp on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic, thyme, crushed red pepper flakes, and lemon juice. Toss to evenly coat and then arrange in a single layer. Roast until pink and firm, about 8 to 10 minutes. Remove from the oven and allow to cool slightly before serving.", "For the classic cocktail sauce: In a small bowl, combine the ketchup, chili sauce, lemon zest and juice, horseradish, Worcestershire sauce and hot sauce. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.", "For the remoulade sauce: In a small bowl, combine the mayo, hot sauce, parsley, capers, Cajun seasoning, green onion, pepper, lemon zest and juice. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.", "For the avocado crema: In a food processor, combine the sour cream, cilantro, peeled and pitted avocado, lime zest, lime juice, salt, milk, garlic and onion powder. Pulse until smooth. Transfer to a bowl and chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat." ]
[Name] Tita Dolly's Fabada Asturiana [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2020-12-21T14:58:00Z [Description] Make and share this Tita Dolly's Fabada Asturiana recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", "1 -2", "1 -2", "1 -2", "1", "4", "2", "1/4", "1"] [RecipeIngredientParts] ["garlic", "baby lima beans", "onion", "ham hock", "chicken piece", "bay leaves", "saffron", "baby lima beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.2 [FatContent] 3.9 [SaturatedFatContent] 1.3 [CholesterolContent] 8.2 [SodiumContent] 258.1 [CarbohydrateContent] 28.7 [FiberContent] 5.6 [SugarContent] 2.2 [ProteinContent] 11.0 [RecipeServings] 10.0 [RecipeYield] 10 cups [RecipeInstructions] ["Soak dry beans.", "Overnight method: Soak for 8-12 hours, replacing the water a couple of times; drain.", "Quick method: Cover beans in boiling water, soak for an hour, drain.", "Separate the garlic into individual cloves; no need to peel.", "Stovetop:", "Put the garlic, dry beans, onion, ham hocks or ham, sausages, and chicken (if using] into a big pot. Add chicken stock or water to cover. Bring to a boil then reduce to a simmer, covered. Cook until beans are done, at least an hour, adding liquid when necessary to keep everything covered.", "Instant Pot:", "Put 1/4 cup of water in the bottom of the IP, enough to cover. Layer garlic, dry beans, onion, ham, sausages, and chicken (if using] into IP. Add chicken stock or water to cover; don't stir. Close pot; use Beans button (or high pressure for 30 minutes], then rest for 15 minutes, then release the rest of the pressure.", "To finish:", "Remove sausages, cut into slices, and return to pot. If using ham hocks, remove meat from bones, and return meat to pot. Mash the canned beans (including liquid] and add to the pot. Simmer until ready to eat -- this benefits from a slow simmer, and tastes better the next day!", "Serve in bowls, with olive oil and vinegar for each person to season their own.", "NOTES * Del Rey is a good brand of Spanish-style chorizo. Morcilla is optional -- it's an acquired taste. You can use as much sausage as you like -- the more kinds, the better. I like to use skinless boneless chicken thighs, cut in half. * This stew should be thick, about the consistency of chili, not soupy. * This recipe embodies my tita Dolly's favorite cooking instruction: \"Cook until done!\" * Squeeze out the garlic cloves as you eat, yummy!" ]
[Name] Muffins, Four Ways [AuthorId] 2002882138 [AuthorName] Elizabeth [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2020-12-21T15:35:00Z [Description] These muffins can either be plain or you can add chocolate chips, banana's, blueberrys, or a cinnamon struesuel [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Toddler Friendly", "Kid Friendly", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "2", "1/4", "1", "3/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.1 [FatContent] 5.7 [SaturatedFatContent] 1.1 [CholesterolContent] 17.6 [SodiumContent] 122.8 [CarbohydrateContent] 20.4 [FiberContent] 0.5 [SugarContent] 5.6 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] 1.Set oven to 400 degrees. 2. Grease muffin pan or line with paper bake cups; Set aside. 3. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture: set aside. 4. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened.4. 5. Spoon batter into prepared muffins cups. If desired, sprinkle streusel topping (Check bottom of recipe.] over batter. Bake for 18 minutes, more if needed. Cool on wire walk. Blueberry Muffins: add 3/4 cup fresh or frozen blueberry's to batter. Banana Muffins: Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana's. Chocolate chip Muffins: Add 3/4 cup chocolate chips, more if wanted. Streusel Topping: Combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 1/4 teaspoon ground cinnamon.Using a pastry blender, Cut in 2 tablespoons butter until mixture resembles course crumbs. If desired, stir in 2 tablespoons chopped nuts.
[Name] Grandma's Chocolate Dumplings [AuthorId] 129255 [AuthorName] Lisa Gay [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-12-21T15:39:00Z [Description] Extra chocolate binge! A chocolate sauce with sweet chocolate dumplings. It&rsquo;s been in our family for over 60 years.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/46/YKLHsFF3ShOvm2wZAulr_10214777717350382.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "4", "2", "1", "1/2", "2", "1", "2", "1", "1/3", "3", "1"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "salt", "vanilla", "water", "butter", "flour", "sugar", "baking powder", "salt", "egg", "milk", "shortening", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.7 [FatContent] 12.6 [SaturatedFatContent] 4.6 [CholesterolContent] 43.1 [SodiumContent] 607.7 [CarbohydrateContent] 94.0 [FiberContent] 2.2 [SugarContent] 70.3 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] In a large pan (I use my Dutch oven] over med heat combine the sauce ingredients and mix well. Heat to a boil, stirring freq. Remove from heat and set aside momentarily. If you can keep an eye on the sauce you can stir the dumplings up while it comes to a boil. Just don’t let the sauce burn. Ask me how I know. LOL. Stir dumpling ingredients together in a med bowl until well combined. I do it by hand but you could use a mixer if desired. Beat for 1 minute. Return the sauce to the stovetop and heat to a gentle boil. Drop the dumplings into the sauce. I use a big spoonful for each one. Makes six dumplings. Cover and simmer gently for 20 minute Only check once to make sure dumplings aren’t sticking to the bottom of the pan and to make sure it’s staying at a simmer. Hint: you can sub coffee for the water in the sauce. A 1/2 teaspoons Of cinnamon is good too.
[Name] Stevia Oatmeal Raisin Cookies [AuthorId] 56986 [AuthorName] Nexis [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2020-12-21T15:40:00Z [Description] Make and share this Stevia Oatmeal Raisin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/3", "1/3", "1", "1/4", "1/4", "1", "1", "6", "1/3", "1", "3/4", "1/3", "1/2"] [RecipeIngredientParts] ["quick-cooking oats", "salt", "baking powder", "baking soda", "ground cinnamon", "vanilla", "unsalted butter", "stevia", "egg", "raisins", "flax seed", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.5 [FatContent] 8.2 [SaturatedFatContent] 4.0 [CholesterolContent] 30.8 [SodiumContent] 58.8 [CarbohydrateContent] 10.9 [FiberContent] 1.9 [SugarContent] 5.5 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Beat the butter (room temperature butter] and Stevia until mixed. Add the egg, applesauce, cinnamon and vanilla and beat until smooth. In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt. Add and mix the oat mixture into the egg mixture. Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much]. Bake the cookies ( middle rack] for 12-14 minutes depending on the size of your cookies. Bake an extra 2 minutes if you like a crunchier cookie. Cool on the baking sheet for 2 minutes before removing.
[Name] Chimichurri Grilling Rub [AuthorId] 738688 [AuthorName] Kobe Roux [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-12-21T15:42:00Z [Description] This is an easy rub to make if you stock-up on bulk spices like me, but odds are not many of you do. So, if you don't have vinegar or wine powder, you should probably sit this one out. I'm actually just posting for my own records...not especially for the public. That said, if you're a weirdo like me and want to make it, that's great but be forewarned, this isn't a replacement for fresh Chimichurri, it's made to enhance the flavor. It's great on steak, pork or chicken and most likely good on the plant-based, fake-meat that's on the market. It shares a lot of the same flavors as fresh chimichurri, so it's a great compliment for grilled meats of any kind, regardless of the use of fresh chimichurri sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/738688/oAsMnUTPaswp3EhVXNAX_20201212_161235.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "South American", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "3", "2", "1", "5", "6", "1", "5", "5", "4", "1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["black pepper", "paprika", "garlic powder", "kosher salt", "msg", "dried parsley", "dried cilantro", "dried Mexican oregano", "wine", "vinegar", "coarse black pepper", "ground coriander", "crushed red pepper flakes", "cayenne powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2105.2 [CarbohydrateContent] 4.9 [FiberContent] 1.8 [SugarContent] 0.4 [ProteinContent] 1.1 [RecipeServings] 20.0 [RecipeYield] 15 ounces [RecipeInstructions] Combine all ingredients well. Store in a several airtight jars. Sprinkle liberally on any meat you plan on grilling about 1 hour ahead of time. You can rub it the night before if you desire. Grill your meat. Eat it. Yum. Leave Feedback and pics.
[Name] Utah Fry Sauce [AuthorId] 1242099 [AuthorName] Chef TanyaW [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2020-12-21T15:43:00Z [Description] This is a &quot;Utah Thing&quot; that has picked up some traction in other places over the last few years. It's a dip for fries... delicious, but higher calorie than ketchup. I have found a couple online recipes and tried to go toward a little more healthy than some of the recipes (a little less mayo to ketchup ratio). I liked what we came up with enough to put in my own recipe... it's good! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["mayonnaise", "ketchup", "Worcestershire sauce", "red wine vinegar", "white sugar", "salt", "paprika", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 203.4 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 3.4 [ProteinContent] 0.2 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Mix well in a bowl, poor in a jar to serve. Refrigerate when not in use.
[Name] Quick & Easy Egg Roll in a Bowl [AuthorId] 99254 [AuthorName] Hippie2MARS [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2020-12-21T15:47:00Z [Description] This recipe is so quick and is just deliciously filling. The crispy wontons strips are key. You can usually find them in the store with the salad toppings (even Walmart carries them). [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "8", "5", "1", "2", "1"] [RecipeIngredientParts] ["onion", "ground pork", "soy sauce", "carrots", "wontons", "green onions", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.2 [FatContent] 25.4 [SaturatedFatContent] 9.2 [CholesterolContent] 81.8 [SodiumContent] 603.3 [CarbohydrateContent] 10.3 [FiberContent] 3.1 [SugarContent] 5.0 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put the sesame oil, pork and onion in a large skillet (or Instant Pot on saute]. Cook until the pork is no longer pink and the onions are clear. Add one T of the soy sauce to deglaze the pan, being sure to scrape up all the bits at the bottom. Add the coleslaw mix and the carrots and cook until tender-crisp. Stir in the other T of soy sauce until just mixed. Spoon into bowls and top with the sliced green onions, peanuts and wonton strips.", "Note: you can add celery, sweet peppers, sesame seeds, etc to your liking!" ]
[Name] Spinach & Mushroom Quiche with Boursin [AuthorId] 99254 [AuthorName] Hippie2MARS [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2020-12-21T15:47:00Z [Description] Make and share this Spinach & Mushroom Quiche with Boursin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "0.5", "1/2", "1/8", "5", "3/4", "5"] [RecipeIngredientParts] ["butter", "onion", "sweet pepper", "carrots", "kosher salt", "nutmeg", "eggs", "milk", "boursin cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.6 [FatContent] 11.0 [SaturatedFatContent] 4.0 [CholesterolContent] 82.2 [SodiumContent] 283.3 [CarbohydrateContent] 19.0 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 2 deep dish quiches [RecipeInstructions] Bake pie crust(s] according to package instructions, but only for 12 minutes. Set aside to cool. Saute the onions, pepper, carrots and mushrooms in the butter until *just* soft. Add the spinach and cook down until completely wilted. Turn mixture out into a colander and let sit while you mix up the egg mixture. To a large bowl add the eggs and Boursin cheese and mix together until creamy. Add milk, salt and nutmeg and mix well. Press down on the vegetable mixture in the colander to get out any excess moisture. Turn out the vegetable mixture into the prepared pie crust(s]. Carefully pour the egg mixture over the vegetables in the pie crusts. Bake at 350 for 45 minutes. Let it set for 15 minutes before slicing. I usually top this with sliced tomatoes before serving.
[Name] Cran-Beany [AuthorId] 2002884746 [AuthorName] Rich S. [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2020-12-21T15:49:00Z [Description] This is a sweet, savory, and nutty mix of cranberries, green beans, and pine nuts. With its combination of soft and chewy, it is sure to become a favorite for many. The dish pairs well with many meat dishes, pastas, soups, salads, and breads. It is easy to make and easy to tweak. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "French style green beans", "dried cranberries", "pine nuts", "garlic powder", "ground black pepper", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.4 [FatContent] 17.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 331.7 [CarbohydrateContent] 11.7 [FiberContent] 5.3 [SugarContent] 2.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat olive oil in frying pan over low to medium heat. 2. Add green beans to sauté them. Stirring and flipping often to avoid browning. 3. Add cranberries when green beans are about 3 minutes from done. Stir often to avoid overheating on one side. 4. Add pine nuts when cranberries are beginning to turn pink. Stir and flip often. 5. Add spices when pine nuts turn light brown. Stir for half minute. 6. Remove from heat and serve.
[Name] Jewish-Style Braised Beef Brisket [AuthorId] 181957 [AuthorName] Oliver1010 [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2020-12-21T15:50:00Z [Description] This is a classic &quot;Jewish&quot; style brisket. I had something similar and searched the internet for it and found this. Here is the website that I got it from. https://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html. The only change I made is that I'm omitting ketchup and tomatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/53/2cqa4wLyRLWPI37coTuj_20200412_165205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/53/6XJiqdUVS1uoh6lH59gb_20200412_164631.jpg"] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "6", "2", "2", "1", "1/2", "6", "1", "2", "4"] [RecipeIngredientParts] ["salt", "pepper", "beef brisket", "yellow onions", "carrot", "celery", "garlic cloves", "dry red wine", "bay leaves", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.7 [FatContent] 28.8 [SaturatedFatContent] 9.3 [CholesterolContent] 210.9 [SodiumContent] 627.4 [CarbohydrateContent] 18.6 [FiberContent] 4.1 [SugarContent] 8.2 [ProteinContent] 72.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300&deg;F Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat. Add oil, and heat until shimmering. Add brisket and brown on both sides, about 6 minutes per side. Transfer brisket to a work surface. Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt. Add wine and bring to a simmer while scraping up browned bits from bottom of pan. Return brisket to roasting pan, nestling it among vegetables. Add thyme and bay leaves to roasting pan and cover well with foil. Cook at 300 on middle rack until fork-tender, 3 to 4 hours. Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper. Discard thyme sprigs and bay leaves. Slice brisket thinly against the grain. Transfer back to braising liquid, making sure to submerge slices well. Cover and let stand for 30 minutes in a warm place. Serve. Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.
[Name] Chicken Pot Pie with Mashed Potato Crust [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2020-12-21T15:50:00Z [Description] Make and share this Chicken Pot Pie with Mashed Potato Crust 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/.3/80/98/5/4bYEQ9rYSPaGWJZrLZ5V_20201214_170656.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3/4", "1/4", "1", "1/2", "1 -4", "1 1/2", "1", "2", "2", "1/4", "1/4", "2", "2", "1/4", "1/3", "2", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "milk", "poultry seasoning", "butter", "salt", "pepper", "olive oil", "celery ribs", "carrots", "poultry seasoning", "salt", "butter", "flour", "pepper", "chicken", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.1 [FatContent] 23.5 [SaturatedFatContent] 11.6 [CholesterolContent] 55.0 [SodiumContent] 762.1 [CarbohydrateContent] 50.0 [FiberContent] 6.2 [SugarContent] 6.7 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.", "In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.", "Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.", "Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup] baking dish.", "Gently spread the mashed potato over the top.", "The casserole can be made several hours ahead of time up to this point; cover and refrigerated.", "Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes." ]
[Name] Spicy & Smoky Roast Chicken [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2020-12-21T15:51:00Z [Description] Enough of dry and boring roast chicken? Here is a spicy, sticky and smoky roasted recipe for free range chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/atbUGOXTQyiTqWW4x7mG_Spicy%20Roast%20Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/atbUGOXTQyiTqWW4x7mG_Spicy%20Roast%20Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/atbUGOXTQyiTqWW4x7mG_Spicy%20Roast%20Chicken.jpg" ] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "100", "40", "1", "1", "2", "1", "1", "100"] [RecipeIngredientParts] ["barbecue sauce", "black vinegar", "oregano", "rice wine", "rock salt", "red onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.5 [FatContent] 38.0 [SaturatedFatContent] 10.8 [CholesterolContent] 187.5 [SodiumContent] 293.9 [CarbohydrateContent] 7.3 [FiberContent] 1.3 [SugarContent] 3.8 [ProteinContent] 47.1 [RecipeServings] 4.0 [RecipeYield] 1 1/4 kg [RecipeInstructions] Add salt and rice wine to sliced onions (1.5 cm thick]. Give it a nice press and break it into smaller pieces. In the other bowl, mix the rest ingredients. Rub the chicken inside out with sauce. Spread onions on a baking tray lined with aluminium foil. Place chicken on top and let it marinate for half an hour. Preheat oven at 250°C. Roast chicken for 15 minutes. Turn the chicken over. Roast for another 25 minutes at 160°C. Done and serves with roasted veggie or lime.
[Name] Masala Maggi Noodles in a Mug [AuthorId] 2002835253 [AuthorName] memoirmug [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2020-12-21T15:55:00Z [Description] Maggi Noodles is a simple easy-to-make and delicious food that is mold according to people's taste buds and choices. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/bYojOuciRlivAYv5GSai_Thumbnail.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/bYojOuciRlivAYv5GSai_Thumbnail.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/bYojOuciRlivAYv5GSai_Thumbnail.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002835253/bYojOuciRlivAYv5GSai_Thumbnail.jpg" ] [RecipeCategory] Indian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "1", "1/4", "3/4", NA, NA] [RecipeIngredientParts] ["onion", "tomatoes", "green bell pepper", "green chili pepper", "masala", "water", "cheese", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 1.8 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] 1 Person [RecipeInstructions] Take a ceramic mug. Add 1 tbsp of finely chopped onions, tomatoes, and green bell peppers. I have used chopped green chilies instead of green bell peppers. Then add 1 pack of Instant Maggi Noodles and crush it in the mug. Afterward, add Maggi Noodles tastemaker and ¼ tsp of Maggi magic masala in it. Stir it. Now add ¾ cup of water to the mug and mix everything well. Keep the mug in a microwave for about 2 minutes. Remove the mug, give it a quick stir and again keep it for about 2 minutes until it is properly cooked. Once done take-out the mug, garnish it with grated cheese and coriander on top of the Maggi Noodles. Leave the Maggi Noodles for a while to cool down or else you will burn your tongue, that's it, now you can eat it. Your wonderful masala Maggi Noodles is ready to swig it.
[Name] Chocolate Rum Snowballs [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2020-12-21T16:04:00Z [Description] These are such an amazing sweet treat! Very easy to make, it&rsquo;s a delicious recipe to serve during the Holidays. VIDEO https://youtu.be/zRUzJn1BEh0 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hD824E8iR86UggI3AeKi_Chocolate-Rum-Snowballs-6_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hD824E8iR86UggI3AeKi_Chocolate-Rum-Snowballs-6_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/hD824E8iR86UggI3AeKi_Chocolate-Rum-Snowballs-6_Fotor-1024x768.jpg" ] [RecipeCategory] Canadian [Keywords] ["< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "2", "1/8", "1/2", "1/2", "1", "1/3", "1", "1/4", "1/2"] [RecipeIngredientParts] ["rolled oats", "sweetened flaked coconut", "sea salt", "butter", "milk", "granulated sugar", "egg", "rum", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.8 [FatContent] 6.2 [SaturatedFatContent] 4.1 [CholesterolContent] 14.9 [SodiumContent] 57.9 [CarbohydrateContent] 15.8 [FiberContent] 1.3 [SugarContent] 9.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 30 snowballs [RecipeInstructions] ["In a large mixing bowl, combine oats, 1 cup coconut flakes and salt; mix and set aside.", "In a medium saucepan over medium heat, add butter, milk, sugar, cocoa powder and egg. Whisk well and bring to a boil. When it gets there, stir vigorously for 30 seconds before removing from the heat. Pour in rum and vanilla extract; stir well.", "Pour the cocoa mixture into the oat mixture and stir until well blended. Cover with plastic wrap, making sure it touches the surface, and chill for 2 hours or up to 24 hours.", "Meanwhile, in the bowl of a food processor, add the remaining cup of coconut flakes and process until flakes are finer. Transfer to a pie plate and set aside.", "Line a large baking sheet with parchment paper; set aside.", "Using a melon baller or a small 1-tablespoon ice cream scoop, form cocoa mixture into small balls before rolling them in fine coconut flakes. Place on prepared baking sheet and transfer to the fridge for at least 1 hour. Keep for 3 days covered at room temperature or fridge for 1 week." ]
[Name] Orange Oat Balls [AuthorId] 2002886148 [AuthorName] paige.powell.why2005 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2020-12-21T16:07:00Z [Description] Make and share this Orange Oat Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["orange marmalade", "peanut butter", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2911.1 [FatContent] 140.8 [SaturatedFatContent] 29.0 [CholesterolContent] 0.0 [SodiumContent] 1366.5 [CarbohydrateContent] 366.0 [FiberContent] 34.3 [SugarContent] 215.8 [ProteinContent] 92.0 [RecipeServings] nan [RecipeYield] 6 balls [RecipeInstructions] Place all ingredients in a bowl and combine. Then shape 1 tablespoon of the mixture into a sphere. Continue until done.
[Name] Beef, Lamb &amp; Venison Meatballs [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2020-12-21T16:08:00Z [Description] Make and share this Beef, Lamb &amp; Venison Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Australian [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "1", "7", "3", "1"] [RecipeIngredientParts] ["ground beef", "ground lamb", "tomato paste", "brandy", "beef broth", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.4 [FatContent] 54.1 [SaturatedFatContent] 15.2 [CholesterolContent] 125.4 [SodiumContent] 2189.2 [CarbohydrateContent] 31.4 [FiberContent] 6.7 [SugarContent] 20.0 [ProteinContent] 41.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] combine meats. Form into balls. fry in olive oil place in deep pot with tomato sauce brandy and beef broth. add garlic. simmer 1/1/2 to two hours. serve meat balls and soup hot.
[Name] Asian Sesame Pork Chops [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2020-12-21T16:10:00Z [Description] This dish takes everyday pork chops to a delicious new level! The marinade enhances the meat and makes fantastic gravy! VIDEO https://youtu.be/SUZEDnSDI48 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Yuuo6FrcSEiDH9tTEh4W_Baked-Asian-Pork-Chops_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Yuuo6FrcSEiDH9tTEh4W_Baked-Asian-Pork-Chops_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Yuuo6FrcSEiDH9tTEh4W_Baked-Asian-Pork-Chops_Fotor-1024x768.jpg" ] [RecipeCategory] High Protein [Keywords] ["High In...", "Weeknight", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1/4", "1", "1", "1", "1", "1/2", "4", "4", "4", "2"] [RecipeIngredientParts] ["olive oil", "water", "low sodium soy sauce", "lemon juice", "hoisin sauce", "Worcestershire sauce", "black pepper", "brown sugar", "cayenne pepper", "garlic cloves", "button mushrooms", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 828.4 [FatContent] 43.4 [SaturatedFatContent] 13.0 [CholesterolContent] 274.9 [SodiumContent] 1499.8 [CarbohydrateContent] 19.6 [FiberContent] 1.6 [SugarContent] 7.6 [ProteinContent] 86.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a shallow oven safe baking dish, combine oils, water, soy sauce, lemon juice, hoisin, Worcestershire sauce, black pepper, sugar, cayenne and garlic; stir to combine. Add pork chops, and turn to coat evenly. Cover and refrigerate for at least 4 hours.", "Preheat oven to 375ºF. Bake marinated pork chops in preheat oven for 35 to 40 minutes, basting meat often with marinade.", "Remove from oven and place chops on a warm plate. Carefully pour marinate into a small saucepan. Bring to a simmer and add mushrooms. Cook 5 to 8 minutes or until mushrooms are cooked. Pour cornstarch, stir for 1 minute or until gravy is thickens." ]
[Name] Cookie Cutter Shortbread Hearts [AuthorId] 329671 [AuthorName] manushag [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2020-12-21T16:11:00Z [Description] Simple cookie cutter dough. Use for any holiday. Color rainbow colors! Delicious! Serve plain or make sandwich cookies. I usually make chocolate ganache for filling. Prep time does not include chill time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1 -2", "1", "2"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "flour", "vanilla", "chocolate chips", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.2 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 16.4 [SodiumContent] 55.4 [CarbohydrateContent] 13.0 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 1.2 [RecipeServings] 30.0 [RecipeYield] 30 Sandwich Cookies [RecipeInstructions] Preheat oven to 325°. Line cookie sheets with parchment. Beat softened butter and confectioners sugar until creamy. Add flour and vanilla. At this point, you can divide dough into bowls and add different colors, as desired. Shape into disc's and chill until firm. Allow disc to rest on board for 10 minutes. Roll out dough to 1/8\" thick, with floured rolling pin. Cut out with cookie cutters as desired. Place on cookie sheets and bake, 10 to 12 minutes, or until firm, not browned. Timing will depend on size of cookie cutters. Melt chocolate with milk in microwave at half power, 15 seconds at a time, stirring until chocolate is almost melted. Continue stirring until smooth. Set aside to cool, continue stirring until spreadable. Cool cookies on racks and spread a small amount of chocolate on bottom of 1/2 of cookies. Top with second cookie, while chocolate is still soft. Allow to cool before serving. * Dough can be kept in the refrigerator for 3 days or frozen for about 2 months.
[Name] Holiday Lobster Newberg [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-12-21T16:12:00Z [Description] This scrumptious recipe is so elegant to serve and easy to make. Bring this 5 star dish to your table during the Holidays! VIDEO https://youtu.be/v7TGpjcCkmY [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/EMjocjfcQnS6o907Lxnh_Lobster-Newberg-6_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/EMjocjfcQnS6o907Lxnh_Lobster-Newberg-6_Fotor-1024x768.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/EMjocjfcQnS6o907Lxnh_Lobster-Newberg-6_Fotor-1024x768.jpg" ] [RecipeCategory] < 60 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "6", "1/4", "1 1/2", "3", "1/4", "1/8", "1/8", "1", "3"] [RecipeIngredientParts] ["live lobsters", "sherry wine", "heavy cream", "sea salt", "cayenne pepper", "nutmeg", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1035.9 [FatContent] 75.0 [SaturatedFatContent] 44.5 [CholesterolContent] 985.1 [SodiumContent] 2171.8 [CarbohydrateContent] 4.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 80.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Fill a large pot with water and bring to a boil. When boiling, add lobsters, head first; cover and bring back to a full boil. When it returns to a boil, set the timer for 8 minutes and leave the lid ajar. When time is up, remove from the water and plunge them into an ice bath; leave them in for 10 minutes. Meanwhile, in a large skillet over medium heat, add clarified butter. When hot, pour in sherry and stir constantly. Cook until reduced to a third; turn off the heat. Twist the front legs off the lobster body and separate the knuckles. Detach the tail from the body by twisting it as well. Remove the meat from tails, claws and knuckles; save shells for lobster stock and place in the freezer. Cut meat into bite sized pieces. In a mixing bowl, add heavy cream, egg yolks, salt, cayenne pepper and nutmeg; whisk thoroughly. Back to the skillet; turn the heat to medium and pour in the egg mixture. Stir continuously until the sauce thickens and coats the back of a spoon, about 15 minutes. Add lobster meat, stir well and cook until heated through, about 3 ½ to 4 minutes. Add chives and stir well. Spoon the lobster mixture into the vol-au-vents and serve immediately. Makes 3 vol-au-vents.
[Name] 11-Minute Microwave Caramels [AuthorId] 117396 [AuthorName] OB Nurse [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2020-12-21T16:16:00Z [Description] My microwave is a 1200 watt. You may need to decrease cooking time if yours has greater wattage, or increase if less wattage. You will need a 9&quot;X13&quot; baking pan, cooking spray, aluminum foil, wax or parchment paper, a 4-quart microwave-safe glass bowl, measuring cups and spoons, a spatula, a sharp knife or pizza cutter, and, of course, a microwave! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Microwave", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["real butter", "brown sugar", "light corn syrup", "sweetened condensed milk", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.8 [FatContent] 4.4 [SaturatedFatContent] 2.8 [CholesterolContent] 12.3 [SodiumContent] 48.9 [CarbohydrateContent] 17.9 [FiberContent] 0.0 [SugarContent] 14.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 48 pieces [RecipeInstructions] ["Line a 9X13\" baking pan with foil and lightly spray with Pam (cooking spray], set aside.", "Using a 4-quart glass microwave-safe bowl melt butter in microwave. Remove bowl and add brown sugar, corn syrup and sweetened condensed milk and stir until well blended. Scrape down sides of bowl so no sugar crystals remain on sides. Microwave on high for 4 minutes.", "Remove bowl with oven mitts. Stir and then scrape down sides of bowl again. Microwave for 4 more minutes. Remove bowl with oven mitts and stir then scrape down sides of bowl again.", "Microwave for only 3 more minutes. Remove bowl with oven mitts. Do not stir or scrape down sides yet.", "Stand away from bowl and add vanilla (mixture may bubble a lot]. Stir in vanilla and add nuts, if desired. Scrape down sides and pour into prepared pan with aluminum foil.", "Cool 3-4 hours or until moderately firm. Flip pan upside down onto a cutting board covered in wax or parchment paper and remove foil. Cut into 1-inch squares (I found my pizza cutter works best, you may need to spray Pam on knife or pizza cutter]. Wrap each piece individually in a small piece wax paper, twisting each end of paper. Stores a very long time in refrigerator or weeks at room temperature." ]
[Name] Christmas Peanut Butter Kiss Cookies [AuthorId] 227367 [AuthorName] ColSanders [CookTime] PT8M [PrepTime] PT12M [TotalTime] PT20M [DatePublished] 2020-12-21T16:17:00Z [Description] Make and share this Christmas Peanut Butter Kiss Cookies 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/54/13/64/mgRFPoBkTtOwmLoyFQLS_PXL_20201218_152114254.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "36"] [RecipeIngredientParts] ["sweetened condensed milk", "peanut butter", "Bisquick baking mix", "vanilla extract", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.3 [FatContent] 4.8 [SaturatedFatContent] 1.4 [CholesterolContent] 3.9 [SodiumContent] 110.7 [CarbohydrateContent] 17.1 [FiberContent] 0.5 [SugarContent] 12.9 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees F. Put sugar in a shallow bowl and set aside. Unwrap the chocolate kiss candies and place in another shallow bowl, set aside. In a large mixer bowl, beat the condensed milk and peanut butter until smooth and well blended. Add Bisquick and vanilla, and mix until well blended. Shape dough into balls, about 1 and 1/4 inch in size (I use an 1 1/4 inch ice cream scoop]. Roll each ball in sugar and place 2 inches apart on ungreased cookie sheet. Bake 6-8 minutes or until Lightly browned (do not over bake]. Immediately press a chocolate kiss candy into the top of each cookie. (You need to do this quickly, as the cookie must be hot for this to work. Remove cookies to cooling rack. Enjoy. You might want to have extra cold milk on hand when the kids get to these.
[Name] Leftover Rice Casserole [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2020-12-21T16:18:00Z [Description] Make and share this Leftover Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "8", "4", "16", "1", "2", "1", "1"] [RecipeIngredientParts] ["rice", "sour cream", "diced green chilies", "onion", "broccoli", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.6 [FatContent] 26.8 [SaturatedFatContent] 16.5 [CholesterolContent] 79.0 [SodiumContent] 553.5 [CarbohydrateContent] 82.5 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 22.1 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Preheat oven to 350 degrees. Sautee the onions and broccoli with 1 tablespoon of unsalted butter. in a mixing bowl combine all of the ingredients (except for a hand full or two of the cheddar cheese] salt and pepper to taste. Add the contents of the mixing bowl into a lightly greased baking dish and sprinkle the remaining cheese on top. Bake for 30 minutes and serve hot.
[Name] Orange Creamsicle Moonshine [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2020-12-21T16:24:00Z [Description] Make and share this Orange Creamsicle Moonshine recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Oranges", "Citrus", "Fruit", "Halloween", "< 60 Mins", "Halloween Cocktail"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["sugar", "vanilla extract", "vanilla vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 59.7 [FiberContent] 0.7 [SugarContent] 53.0 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Using a large stock pot, bring to a boil the orange juice, sugar, vanilla extract and the vanilla coffee creamer. Stir until creamer is fully incorporated; remove from heat. Cool to room temperature. Add everclear and vodka to the orange-cream mixture; stir. Pour moonshine into clean Mason jars and seal closed. Refrigerate for at least 2 weeks before consuming. Shake it before serving.  Drink responsibility.