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[Name] Thick Peanut Pancakes [AuthorId] 2002817949 [AuthorName] ongwienkai1980 [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2020-12-21T16:28:00Z [Description] Recipe created by general for soldiers fighting war for the last emperor of China around Fujian region then spread to Southeast Asia. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/A1kpZybBSY2hRDRMrauM_Thick%20Peanut%20Pancake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/A1kpZybBSY2hRDRMrauM_Thick%20Peanut%20Pancake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/A1kpZybBSY2hRDRMrauM_Thick%20Peanut%20Pancake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002817949/A1kpZybBSY2hRDRMrauM_Thick%20Peanut%20Pancake.jpg"] [RecipeCategory] Breakfast [Keywords] ["Nuts", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["270", "1", "1", "1", "1", "2", "2", "40", "350", "1/2", "70", "100", "200", "30"] [RecipeIngredientParts] ["plain flour", "baking powder", "baking soda", "rock salt", "dry yeast", "vanilla extract", "eggs", "milk", "water", "brown sugar", "peanuts", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.9 [FatContent] 25.4 [SaturatedFatContent] 8.6 [CholesterolContent] 121.4 [SodiumContent] 503.9 [CarbohydrateContent] 100.3 [FiberContent] 6.0 [SugarContent] 20.2 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] 1120 grams [RecipeInstructions] Add rock sugar to milk. Steam milk at low heat for 10 minutes or until sugar dissolves. Let milk cool down for a few minutes to 40°C then stir in yeast. Mix flour, baking powder, baking soda and salt in a bowl. Make a well in the middle then add milk, vanilla and eggs. Whisk to combine. Add lye water and mix well. Cover tightly with a cling film and leave to rest for 30 minutes in warm water. After 30 minutes, the batter should be foamy and almost double its volume. Give it a whisk before using. Melt some unsalted butter in a non stick pan. I use a 34 cm pan. Spread the melted butter on the pan's surface. Using a ladle, pour in batter into the pan. Using the back of the ladle, swirl and spread the batter evenly. Cover the pan with a lid and cook for 2-3 minutes until bubbles are formed. Remove the lid. Sprinkle evenly brown sugar and chopped roasted peanuts. Put some unsalted butter. Lastly spread creamy sweet corn on top. Cover the pan again and let it continue cooking until it's fully cooked. Run a spatula all around the edges to release it from the pan. Cut it into eight pieces and serve. Enjoy!
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[Name] Fun & Delicious Homemade Pop Tarts [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2020-12-21T16:28:00Z [Description] With this recipe, now you can make these fun and delicious pastries at home. If you have little ones around, they can help you make them! VIDEO https://youtu.be/8ah1qS_1uZk [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CWzlhkmNRkSOOTb21MMU_Pop-Tarts-2_Fotor-CROP-1024x760.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CWzlhkmNRkSOOTb21MMU_Pop-Tarts-2_Fotor-CROP-1024x760.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/CWzlhkmNRkSOOTb21MMU_Pop-Tarts-2_Fotor-CROP-1024x760.jpg" ] [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1", "2", "1", "3/4", "1", "1/4", "1/8"] [RecipeIngredientParts] ["cornstarch", "confectioners' sugar", "milk", "vanilla extract", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.1 [FatContent] 24.1 [SaturatedFatContent] 6.0 [CholesterolContent] 0.4 [SodiumContent] 391.4 [CarbohydrateContent] 85.5 [FiberContent] 3.2 [SugarContent] 41.0 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 5 pastries [RecipeInstructions] Preheat oven to 350ºF. In a small pot over medium-high, combine jam and cornstarch mixture; bring to a boil. Reduce heat to medium-low and simmer for 2 minutes; remove from heat and let it cool. Roll 1 dough to a rectangle and cut pieces of 5 ½ x 3 ½-inches, making 5 tarts (or cut smaller if desired]. Transfer to a baking sheet lined with a silicone mat; brush egg wash and scoop jam mixture leaving a border around the edges. Roll the 2nd dough to a rectangle and cut pieces slightly bigger than the first ones. Place them over the jam mixture and the bottom dough, pressing down around the edges. Roll up the bottom and top dough together preventing the filling from escaping. Use the tines of a fork to crimp the edges of the tarts. Brush the top with the remaining egg wash and poke some holes of top to let the steam escape. Transfer to preheated oven and bake until crust turns light golden brown, about 25 to 30 minutes. Remove from the heat and cool completely. To make icing, combine all the ingredients together in a small bowl. When tarts are at room temperature, spoon icing on top and spread it with the back of the spoon. For the finishing touch, add colorful sprinkles.
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[Name] Joe's Homemade Biscuits [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2020-12-21T16:29:00Z [Description] Make and share this Joe's Homemade Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3"] [RecipeIngredientParts] ["self-rising flour", "shortening", "milk", "buttermilk", "shortening", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.7 [FatContent] 25.2 [SaturatedFatContent] 8.9 [CholesterolContent] 20.7 [SodiumContent] 823.6 [CarbohydrateContent] 49.2 [FiberContent] 1.7 [SugarContent] 0.1 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] 10-12 Biscuits [RecipeInstructions] Preheat oven to 450' and grease a cast-iron skillet or biscuit pan and set aside. Cut in lard/shortening (I like to use bacon grease] into flour. Add milk or buttermilk and mix into a light dough. Place dough on a floured surface and knead a few times. Flatten out dough to 1/2 inch thick and cut into biscuits with cutter of large mouth mason jar. Place biscuits onto skillet or pan and bake for 13-15 minutes or until tops are golden brown. Remove and cover for 5-minutes.Spread additional butter on the tops if preferred before covering,. Serve with jelly, jams, gravy, honey or anything else you desire.
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[Name] Minty Whipped Shortbread Cookies [AuthorId] 1762441 [AuthorName] mama_b [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2020-12-21T16:30:00Z [Description] These melt in your mouth cookies are delightfully festive and sure to please lovers of a truly sandy shortbread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/70/m7RWBqlZQrSWxZ3WhquW_C1E3C371-5297-44C8-90EC-A696CC6037D8.jpeg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/8", "1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["salted butter", "all-purpose flour", "icing sugar", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.5 [FatContent] 4.4 [SaturatedFatContent] 2.8 [CholesterolContent] 10.5 [SodiumContent] 35.5 [CarbohydrateContent] 5.3 [FiberContent] 0.1 [SugarContent] 2.3 [ProteinContent] 0.6 [RecipeServings] 48.0 [RecipeYield] 48 Cookies [RecipeInstructions] ["Preheat oven to 325°F and line two large cookie sheets.", "In a large bowl, or (preferably] the bowl of a stand mixer, beat together the butter and mint oil (see note] until fully softened.", "Add the flour and icing sugar and, starting on low, begin to combine everything. Beat for 8-10 minutes (yes, really], gradually increasing the speed. It will go from crumbly to resembling fluffy buttercream.", "In the last minute of beating, add a couple of tablespoons of sprinkles, if using, and the chocolate chips.", "Scrape down the bowl and with a small disher or teaspoon, drop balls of dough onto the lined pans, a couple of inches apart. Top with remaining sprinkles, if desired. .", "Bake one pan at a time for 12 minutes, or until the bottoms are just brown.", "Let the cookies cool on the pan for a few minutes before carefully transferring them to a wire rack.", "Store between sheets of wax paper in an airtight container for up to a couple of weeks.", "NOTE - Make sure you use peppermint oil for this recipe and not extract. Oil is far more concentrated and will not add moisture (which would be detrimental to the outcome]." ]
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[Name] Fran's Divinity [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2020-12-21T16:31:00Z [Description] Make and share this Fran's Divinity recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "light corn syrup", "hot water", "white vinegar", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.0 [FatContent] 9.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 41.4 [CarbohydrateContent] 109.7 [FiberContent] 1.3 [SugarContent] 86.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 30 Pieces [RecipeInstructions] Combine sugar, syrup, water and vinegar in a large metal pan. Cover and heat to boiling. Remove cover after 5 minutes and insert candy thermometer. Cook to very hard ball stage (260F]. Remove from heat. Cool slightly. Add sugar mixture gradually to to the stiff egg white, beating constantly until very stiff. Let cool, stirring occasionally. Stir in vanilla and nuts. Drop from a buttered spoon onto greased parchment lined cookie sheet. Makes 30 pieces.
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[Name] Chiles Rellenos Casserole [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2020-12-21T16:34:00Z [Description] Make and share this Chiles Rellenos Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["green chilies", "cheddar cheese", "eggs", "half & half light cream", "milk", "Wondra Flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.5 [FatContent] 44.5 [SaturatedFatContent] 27.3 [CholesterolContent] 226.8 [SodiumContent] 1196.8 [CarbohydrateContent] 11.9 [FiberContent] 0.9 [SugarContent] 3.6 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 1 9 x 13 casserole [RecipeInstructions] Preheat oven to 350F. Butter a 2 quart casserole or a 9 x 13 cake pan. Place chillies evenly in the casserole. Sprinkle the cheese evenly over chilies. Mix remaining ingredients, first moistening the flour with a small amount of milk to avoid lumps. Gradually pour mixture over the cheese and chilies, trying not to disturb their placement. Bake 1 hour until eggs are set and cheese is melted and browned.
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[Name] Fran's Maple Blondies [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2020-12-21T16:36:00Z [Description] Make and share this Fran's Maple Blondies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "2", "3"] [RecipeIngredientParts] ["brown sugar", "Bisquick", "pecans", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.3 [FatContent] 17.1 [SaturatedFatContent] 2.9 [CholesterolContent] 93.6 [SodiumContent] 375.4 [CarbohydrateContent] 78.2 [FiberContent] 2.0 [SugarContent] 59.5 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 9× 13 cake pan [RecipeInstructions] Preheat oven to 350F and grease a 9x13 pan well. Mix sugar and bisquick well. Add eggs and continue to mix until all are well combined. Add flavorings and nuts and blend well. Spread batter in prepared pan and bake at 350F for 25-30 minutes or until a toothpick comes out clean. Cut into squares while still warm, but allow to cool before removing from the pan.
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[Name] MaMa's Bean Salad [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2020-12-21T16:36:00Z [Description] Make and share this MaMa's Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["green beans", "English peas", "red bell pepper", "celery", "red onion", "red wine vinegar", "sugar", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.7 [FatContent] 4.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 22.4 [FiberContent] 5.3 [SugarContent] 10.0 [ProteinContent] 5.2 [RecipeServings] 15.0 [RecipeYield] 1 Gallon [RecipeInstructions] Drain and rinse all the beans. (It is unnecessary to rinse the peas, but they do have to be drained.] Sometimes I replace the wax beans with a can of corn. I also add 4 to 8 oz of canned mushrooms, asparagus, and/or artichoke hearts, depending on the crowd. Because the peas are very fragile, drain them last Heat sugar and vinegar in a small pan until the sugar is dissolved. Add the oil Place the drained beans and chopped vegetables in a large bowl. Reserve the peas. Pour the vinegar over the sala and mix. Add pepper to taste. When salad is mixed to your preference, gently fold in the peas so that they don't get squashed. Vinegar dressing should cover the salad. If, like me, you have added extra cans of other vegetables, you might need to make another batch of dressing. Cover and refrigerate. Salad is best 24 hours after preparation, when the vegetables have had a chance to absorb the dressing. Serve with a slotted spoon.
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[Name] Amazing Ground Beef Stroganoff [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2020-12-21T16:37:00Z [Description] Make and share this Amazing Ground Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["hamburger", "onion", "celery", "water chestnut", "dried dill", "mushrooms", "sour cream", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.3 [FatContent] 28.6 [SaturatedFatContent] 12.6 [CholesterolContent] 106.0 [SodiumContent] 634.7 [CarbohydrateContent] 14.1 [FiberContent] 1.4 [SugarContent] 5.7 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] 2 Quarts [RecipeInstructions] Saute meat in a medium skillet until it loses redness. Drain as necessary. Add Better Than Boullion or 1 cube of crushed beef boullion, onion, & celery. Cook until vegetables are limp. Add remaining ingredients and simmer until all ingredients are heated and blended. Just before serving, stir in the sour cream and bring back to temperature. Serve over rice or noodles.
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[Name] Spanish Coffee with Tia Maria [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2020-12-22T15:12:00Z [Description] This is such a nice digestif to have after your meal! It's the perfect hot cocktail to enjoy during the holidays... VIDEO https://youtu.be/gk1ucfe9hug [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/QBZS0F7zQZC9UfmB46sG_Spanish-Coffee-1_Fotor-1024x768.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "6", "3", "1", "1"] [RecipeIngredientParts] ["lemon wedge", "granulated sugar", "cognac", "brandy", "maraschino cherry", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.3 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 6.8 [SodiumContent] 15.7 [CarbohydrateContent] 16.6 [FiberContent] 0.4 [SugarContent] 15.4 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut a small slit in the lemon wedge and slide it around the rim of the glass. Dip the rim in granulated sugar and turn back and forth to coat well. Add Cognac, Tia Maria and pour in hot coffee. Top generously with whipped cream, sprinkle on some cinnamon and garnish with a cherry. Carefully wrap a serviette around the glass and enjoy! Makes 1 coffee.
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[Name] Slow-Cooker Classic Coffee Cake [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2020-12-22T15:12:00Z [Description] Your house will fill with the aromas of cinnamon and butter as this almost-from-scratch coffee cake cooks away in your slow cooker [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "1/8", "1", "1", "1/2", "4", "1/2", "2 -3", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "butter", "ground cinnamon", "salt", "sour cream", "butter", "eggs", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.9 [FatContent] 19.8 [SaturatedFatContent] 10.5 [CholesterolContent] 103.1 [SodiumContent] 323.4 [CarbohydrateContent] 41.5 [FiberContent] 0.8 [SugarContent] 24.8 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.", "In medium bowl, stir first five ingredients until crumbly. Set aside.", "In large bowl, stir Cake ingredients (cake mix, sour cream, butter, eggs] until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.", "Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.", "In small bowl, beat powdered sugar, milk and vanilla until smooth. Drizzle over cake.", "For an even easier version, you can skip the glaze, and sprinkle powdered sugar on top of cooled cake.", "If preferred, 1/2 cup chopped toasted walnuts or pecans can be mixed into the topping mixture." ]
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[Name] Meg's Pumpkin Spice Bread [AuthorId] 2001302649 [AuthorName] Meg J. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2020-12-22T15:26:00Z [Description] Even people who claim they don't like pumpkin love this bread. Popular with family and friends. Smells and tastes yummy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/19/5/sAC8h1csTUGgC8Vag9qC_1995014103924154.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2/3", "1", "2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", "3 1/2", "3"] [RecipeIngredientParts] ["eggs", "water", "pumpkin", "baking soda", "salt", "cinnamon", "ginger", "cloves", "nutmeg", "all-purpose flour", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 898.2 [FatContent] 34.8 [SaturatedFatContent] 5.2 [CholesterolContent] 106.3 [SodiumContent] 903.3 [CarbohydrateContent] 139.0 [FiberContent] 2.6 [SugarContent] 86.8 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 7-8 Mini loaves [RecipeInstructions] ["Beat eggs, add oil, water, and pumpkin; mix well. Add baking soda and spices; mix well. Add flour and sugar; mix well.", "Spray eight mini loaf tins with baking Pam. Pour mixture into prepared tins on a large baking sheet about 2/3 full. Keep level and place on middle baking rack for 45 minutes to one hour. When toothpick inserted in middle of loaf comes out clean, they are done. Let cool before removing from tins.", "I wrap and store in non-stick aluminum foil and add a shiny ribbon. Even better the next day. “Freezes beautifully.”." ]
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[Name] Meg's Fresh Ginger Gingerbread [AuthorId] 2002090414 [AuthorName] rdsxc [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2020-12-22T15:27:00Z [Description] Make and share this Meg's Fresh Ginger Gingerbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/4", "1/4", "1", "1/4", "1 1/2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["fresh ginger", "unsalted butter", "dark brown sugar", "dark corn syrup", "molasses", "egg", "salt", "all-purpose flour", "baking soda", "cinnamon", "ground cloves", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.6 [FatContent] 12.5 [SaturatedFatContent] 7.6 [CholesterolContent] 54.4 [SodiumContent] 278.2 [CarbohydrateContent] 48.5 [FiberContent] 0.8 [SugarContent] 22.8 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 1 8x8 cake pan [RecipeInstructions] Preheat oven to 350°F Grease an 8x8 cake pan. This recipe uses 2 mixing bowls, 1 large and 1 medium. Peel an grate your ginger if not using ginger paste. In the large mixing bowl, create together the butter and brown sugar. Add molasses, syrup, egg and salt, beating after each addition. Beat mixture on low speed until smooth. In a separate bowl, mix the flour, soda, & spices. Mix half the dry mix into the sugar mixture. Beat until smooth Mix in 1/4 cup buttermilk. Beat until smooth. Add remaining flour, then the remaining buttermilk, beating after each addition. Use a large spoon to stir in the ginger. Mix until well incorporated. Pour into a well greased 8x8 cake pan and back 35 - 40 minutes or until the toothpick jabbed in the middle comes out clean.
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[Name] Roast Prime Rib au Poivre with Mixed Peppercorns [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2020-12-22T15:32:00Z [Description] White, black, green, and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it’s more tender, flavorful, and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/13/80/Qjfc6oF7TOIKkm1mZKmA_rc_rt014-prime-rib-roast-with-rosemary-thyme-au-jus-BLOG-1080x610.png" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "2", "4", "2", "1/3", "3 1/2", "1/3"] [RecipeIngredientParts] ["Dijon mustard", "garlic", "peppercorns", "shallot", "cognac", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2063.4 [FatContent] 172.4 [SaturatedFatContent] 71.4 [CholesterolContent] 433.8 [SodiumContent] 766.3 [CarbohydrateContent] 3.2 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 117.0 [RecipeServings] 8.0 [RecipeYield] 1 Roast [RecipeInstructions] Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture. Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm. Pour pan juices into 2-cup glass measuring cup (do not clean pan]. Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices. Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite]. Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat. Carve roast and serve with juices.
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[Name] Kirshwasser Ice Cream [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2020-12-22T15:33:00Z [Description] Make and share this Kirshwasser Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["half-and-half", "heavy cream", "brandy", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1271.3 [FatContent] 117.2 [SaturatedFatContent] 72.6 [CholesterolContent] 470.9 [SodiumContent] 192.5 [CarbohydrateContent] 33.9 [FiberContent] 0.0 [SugarContent] 17.3 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] heat half and half and heavy cream to a simmer add sugar. remove from heat beat in two eggs add brandy. add food color blend with with blender Place in ice cream maker freeze. serve when semi hard cold.
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[Name] Quick & Easy Asian Cucumber Salmon Rolls [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2020-12-22T22:11:00Z [Description] Extremely quick and easy to make, these are great hors d'oeuvre to serve at your next party! VIDEO https://youtu.be/DMgBU48OvEM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/iozyo37LSxy1lG4ujjYh_Asian-Cucumber-8_Fotor-1024x768.jpg" [RecipeCategory] Canadian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2", "8 1/2", "40"] [RecipeIngredientParts] ["wasabi paste", "dill", "English cucumber", "smoked salmon", "pickled ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 2.9 [SodiumContent] 100.5 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 20 rolls [RecipeInstructions] In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 teaspoons dill; mix well and set aside. Leaving the skin on, cut cucumber in half and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible. Add a thin slice of smoked salmon, slightly smaller than the cucumber on top. Spread a thin layer of dressing on the fish. Add a couple pieces of pickled ginger. Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately. Note: Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section.
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[Name] Spicy Baked Scotch Eggs [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2020-12-22T22:12:00Z [Description] Great way to have hard boiled eggs and crispy, spicy sausage! Highly recommend using Jimmy Dean Hot breakfast sausage. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6 -7", "1", "1/4", "1", "2", "1/2", "1", "1", "1 -2"] [RecipeIngredientParts] ["hard-boiled eggs", "breakfast sausage", "panko breadcrumbs", "Worcestershire sauce", "flour", "panko breadcrumbs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1093.3 [FatContent] 71.2 [SaturatedFatContent] 22.2 [CholesterolContent] 1769.7 [SodiumContent] 1318.6 [CarbohydrateContent] 29.7 [FiberContent] 1.3 [SugarContent] 6.7 [ProteinContent] 76.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sausage, panko, egg yolk and Wocestershire sauce in a bowl. Beat egg white with water in a bowl. Add panko and flour to separate bowls. Keeping hands cold will help you wrap the sausage around the hard boiled egg, I usually keep a bowl of ice water to dip my one hand inches. Portion out the sausage into 6 or 7 portions (same amount of eggs you have - smaller sizes work best]. Roll egg into flour, then flatten portion of sausage into palm of hand and wrap entirely around the egg. Roll in flour again, then in egg, lastly into panko. Place on a jelly roll pan. Bake at 375 for 25 minutes.
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