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Curried Scallops Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Curried Scallops 8 Submitted by Sara 76 "This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Peter J Ready In: 30mins Ingredients: 9 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 500 g scallops 45 g butter 2 tablespoons flour 2 teaspoons curry powder 1 1 ⁄ 2 cups skim milk 1 ⁄ 2 cup low-fat mayonnaise 2 teaspoons lemon juice 1 egg 1 onion , finely chopped Advertisement directions Melt butter, add onion and cook gently until softened. Add flour and curry powder, mix well. Gradually add milk and mayonnaise, stirring continuously. Cook until sauce starts to thicken, then add scallops. Leave on heat until scallops are just cooked - Don't over cook them! Remove from heat, add egg and lemon juice. Stir well, and serve hot over rice, or leave to cool and make into pies. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Do you whisk egg prior to adding? icons / ellipsis / ellipsis-horizontal mulbs Reply See 1 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Yum! A really great curry for scallops, fairly mild from a heat point of view so it's doesn't overpower them but nice and creamy and the lemon gives it a nice twist so not too boring either. Would be a really good family recipe I feel suiting a wide range of tastes, my GF is not so much into hot curries and loved them while I found the flavours subtle but interesting so loved it as well. icons / ellipsis / ellipsis-horizontal Peter J Reply 3 Thanks sara, love this recipe. I tweeked it a little, I added 1 tbsp sugar and little garlic, and used sour cream in place of mayo, The egg seems to make it sooo creamy, yummmm.<br/>I also used this recipe for curried chicken, again adjusting a little. I didnt use lemon, instead of all milk I used half chicken stock, and added some vege. I sealed the chicken first, removed it and made the sauce, then put the chicken back in so it didnt dry out. Very versitile, love it, thanks again :) icons / ellipsis / ellipsis-horizontal RinnaC Reply 1 SO GOOD!!! (forgot to take photo, too busy enjoying the meal) Easy to make, served with white rice and steamed vegetables. All gone, even down to scraping the pan. Next step, make my own pies and will try adding fish to it as well, like the pies we buy...but will make ourselves now. icons / ellipsis / ellipsis-horizontal lynn.g57 Reply I absolutely loved this recipe!! Creamy, tangy, a bit off kick and a bit of sweetness, it was absolutely fantastic and will now be part of the family recipe book. icons / ellipsis / ellipsis-horizontal Ashley F. Reply Omg i could hug you !!!! A little piece of Tasmania, a part i miss so much ?? (besides my children and grandchildren ) Ahhhhh....Richmond bakery ..a cappuccino and a curried scallop pie yummoooooo ?? Now i just need to get the pastry right...the pre rolled frozen stuff just doesnt cut it. Needs to be soft on the bottom and flakey on the top. icons / ellipsis / ellipsis-horizontal oddettempross Reply See 1 Reply see 3 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT Thanks sara, love this recipe. I tweeked it a little, I added 1 tbsp sugar and little garlic, and used sour cream in place of mayo, The egg seems to make it sooo creamy, yummmm.<br/>I also used this recipe for curried chicken, again adjusting a little. I didnt use lemon, instead of all milk I used half chicken stock, and added some vege. I sealed the chicken first, removed it and made the sauce, then put the chicken back in so it didnt dry out. Very versitile, love it, thanks again :) RinnaC Reply RECIPE SUBMITTED BY Sara 76 icons / following Follow Me 33 Followers 455 Recipes 18 Tweaks Please rate my recipes if you try them! :) **************************************************** Check out the 21 Day Wonder Diet recipes I have posted! I lost 6kg in 3 weeks and feel fantastic! I plan on repeating the diet in a couple of weeks..hoping tio lose another 6kg!! **************************************************** A big thankyou to everyone who has rated and reviewed my stuff, and HUGE thankyou for the wonderful photos. Things have been hectic around here, but I have a cookbook set aside, and I promise I will repay you all with a review of one of your recipes as soon as things calm down a bit! :) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i135.photobucket.com/albums/q140/AphY_2007/cocktail1.jpg" > <img src="http://i26.photobucket.com/albums/c105/jewelies/Hebe-1.jpg"> AUSTRALIA/NEW ZEALAND RECIPE SWAP SEPTEMBER 2008 <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> Well..about me! I'm married, I have 2 kids (both boys), and I live in Australia. I have loved cooking for as long as I can remember, and have become completely addicted to browsing through Zaar looking for new recipes! I have a small animal shelter for rabbits and guinea pigs, and spend most of my time looking after kids or critters!. My favourite cookbooks are The Essential Pasta Cookbook, The Central Cookery Book, Flo Bjielkie-Peterson's Country Cookbook, and Greek Cooking (I bought that one in Greece, and it's FANTASTIC). At the minute, we are getting ready to move, which is forcing me to sort through my recipe cabinet. I have been trying out all those recipes that are scribbled on pieces of paper, or torn from magazines, so I can decide ifthey are keepers or not. So far I've found a lot of keepers, and will work at posting them on here. I'm passionate about a lot of things, mainly my kids, animals, and cooking. I won't even start on my peeves, we'll be here all night! lol View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE 54 Scallop Recipes 54 photos Curried Scallops With Rice by Alexandra Beck 0 BBQ Curried Scallops in Shell by Peter J 0 Curried Scallops by michael w. 0 View All Recipes Related Pages Sautéed Mushrooms With Red Wine Mom's Chicken Curry The Best Belgian Waffles Mild Curry Powder Linguine With Curried Shrimp & Scallops Easy Spicy Curried Peas BBQ Curried Scallops in Shell Curry Scallops Margarita Scallops Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Curried Scallops", "author": "Sara 76", "cookTime": "PT20M", "prepTime": "PT10M", "totalTime": "PT30M", "datePublished": "2008-07-04T04:19Z", "description": "This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/31/19/73/picZZUGDb.jpg", "recipeCategory": "Curries", "keywords": "< 30 Mins", "recipeIngredient": ["500 g scallops", "45 g butter", "2 tablespoons flour", "2 teaspoons curry powder", "1 1/2 cups skim milk", "1/2 cup low-fat mayonnaise", "2 teaspoons lemon juice", "1 egg", "1 onion, finely chopped "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "8"}, "nutrition": {"@type": "NutritionInformation", "calories": "276", "fatContent": "11.7", "saturatedFatContent": "6.4", "cholesterolContent": "120", "sodiumContent": "339", "carbohydrateContent": "14.7", "fiberContent": "0.8", "sugarContent": "1.4", "proteinContent": "27.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Melt butter, add onion and cook gently until softened.\r"}, {"@type": "HowToStep", "text": "Add flour and curry powder, mix well.\r"}, {"@type": "HowToStep", "text": "Gradually add milk and mayonnaise, stirring continuously.\r"}, {"@type": "HowToStep", "text": "Cook until sauce starts to thicken, then add scallops. \r"}, {"@type": "HowToStep", "text": "Leave on heat until scallops are just cooked - Don't over cook them!\r"}, {"@type": "HowToStep", "text": "Remove from heat, add egg and lemon juice. \r"}, {"@type": "HowToStep", "text": "Stir well, and serve hot over rice, or leave to cool and make into pies."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "Yum! A really great curry for scallops, fairly mild from a heat point of view so it's doesn't overpower them but nice and creamy and the lemon gives it a nice twist so not too boring either. Would be a really good family recipe I feel suiting a wide range of tastes, my GF is not so much into hot curries and loved them while I found the flavours subtle but interesting so loved it as well.", "datePublished": "August 10, 2009", "itemReviewed": {"@type": "Thing", "name": "Curried Scallops"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Peter J"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Low Fat Full Taste Muffins Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Low Fat Full Taste Muffins 6 Submitted by PrincessCalynn "These nutritious muffins are packed with flavour, and satisfy the hungry kid, spouse and baker in you." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by MemphisMommy Ready In: 50mins Ingredients: 10 Serves: 12 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 cups shredded zucchini 3 -5 ripe bananas 1 ⁄ 2 cup firmly packed brown sugar 1 egg 1 1 ⁄ 2 teaspoons baking soda 1 1 ⁄ 2 teaspoons baking powder 1 1 ⁄ 2 cups all-purpose flour 1 cup quick-cooking oatmeal 1 ⁄ 2 teaspoon salt (optional) 3 ⁄ 4 cup raisins (optional) Advertisement directions In a large bowl, mix together flour, oatmeal, soda, powder and salt. In a separate bowl combine zucchini and banana to equal 2 1/2 cups. Add sugar and eggs. Add wet to dry and mix until well incorporated. Stir in raisins. Fill greased or lined muffin pan and bake in a 350 degree oven for 25-35 minutes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I have been looking for something I can take with me for breakfast and I think this is it! I was a little worried that they wouldn't be moist enough as so many muffins that omit oils are... but this one came out great. Thanks! icons / ellipsis / ellipsis-horizontal piseag Reply 1 Everyone loved these. I skipped the sugar all together and used stevia powder, about 3 tsp for the batch. I had no problem with the lack of sugar for "fill." I added the raisins and used white whole wheat flour. icons / ellipsis / ellipsis-horizontal yogiclarebear Reply 1 These are some delicious muffins! They freeze well too. Thanks! icons / ellipsis / ellipsis-horizontal redcrystal Reply These are so yummy! I followed the recipe as is and did opt for the raisins. They turned out great! icons / ellipsis / ellipsis-horizontal lorigeraci Reply Great recipe! Easy to make--my 4 yr old helped make them then helped eat them too. And she's a real picky eater. I made it without the raisins and made mini-muffins (about 30, baked for 20 min at 350 degrees). icons / ellipsis / ellipsis-horizontal Tippy Brahms Reply see 1 more reviews Advertisement RECIPE SUBMITTED BY PrincessCalynn Burnaby, BC icons / following Follow Me 3 Followers 6 Recipes 1 Tweak Oh! the plight of every mother, to make nutritious meals and snacks that everyone will enjoy, including herself! Because so many "low-fat" recipes are "no-flavour" turnouts, I make it a goal to reduce the amount of fat but maintain the flavour. The reward is serving it to my family, and them saying, "This is low fat?!?!?!? Wow, can we have it tomorrow?" I try to bake every week but I am rarely succesful in creating a cookie that is low fat and great tasting. So, sometimes I actually follow a recipe. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages S'mores Muffins Mincemeat Muffins The Best Belgian Waffles Hawaiian Muffins Incredible Orange Chocolate Chip Muffins Bacon and Cilantro Breakfast Muffins Cornmeal Rye Muffins Yum! Yum! Pear Muffins Lemon Yogurt Honey Muffins Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Low Fat Full Taste Muffins", "author": "PrincessCalynn", "cookTime": "PT30M", "prepTime": "PT20M", "totalTime": "PT50M", "datePublished": "2003-09-26T19:01Z", "description": "These nutritious muffins are packed with flavour, and satisfy the hungry kid, spouse and baker in you.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/71/65/4/picrhXdJ3.jpg", "recipeCategory": "Quick Breads", "keywords": "Breads,Breakfast,Tropical Fruits,Fruit,Vegetable,Low Cholesterol,Toddler Friendly,Healthy,Kid Friendly,Brunch,< 60 Mins,Oven,Inexpensive", "recipeIngredient": ["1 1/2 cups shredded zucchini", "3 -5 ripe bananas", "1/2 cup firmly packed brown sugar", "1 egg", "1 1/2 teaspoons baking soda", "1 1/2 teaspoons baking powder", "1 1/2 cups all-purpose flour", "1 cup quick-cooking oatmeal", "1/2 teaspoon salt (optional)", "3/4 cup raisins (optional)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "6"}, "nutrition": {"@type": "NutritionInformation", "calories": "152.4", "fatContent": "1.1", "saturatedFatContent": "0.3", "cholesterolContent": "15.5", "sodiumContent": "213.4", "carbohydrateContent": "32.9", "fiberContent": "2", "sugarContent": "13", "proteinContent": "3.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a large bowl, mix together flour, oatmeal, soda, powder and salt."}, {"@type": "HowToStep", "text": "In a separate bowl combine zucchini and banana to equal 2 1/2 cups."}, {"@type": "HowToStep", "text": "Add sugar and eggs."}, {"@type": "HowToStep", "text": "Add wet to dry and mix until well incorporated."}, {"@type": "HowToStep", "text": "Stir in raisins."}, {"@type": "HowToStep", "text": "Fill greased or lined muffin pan and bake in a 350 degree oven for 25-35 minutes."}], "recipeYield": "12 serving(s)", "review": [{"@type": "Review", "description": "I have been looking for something I can take with me for breakfast and I think this is it! I was a little worried that they wouldn't be moist enough as so many muffins that omit oils are... but this one came out great. Thanks!", "datePublished": "March 20, 2011", "itemReviewed": {"@type": "Thing", "name": "Low Fat Full Taste Muffins"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "piseag"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Summer Squash Custard With Goat Cheese Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Summer Squash Custard With Goat Cheese 2 Submitted by Outta Here "This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Dr. Jenny Ready In: 1hr Ingredients: 11 Serves: 6 Nutrition information Advertisement ingredients Units: US 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups) 1 medium onion , coarsely chopped 3 ounces soft fresh goat cheese (chevre) 3 tablespoons unsalted butter 1 ⁄ 4 cup yellow cornmeal 2 eggs , beaten 1 cup milk 3 tablespoons fresh dill , chopped 1 tablespoon sugar 1 teaspoon salt 1 ⁄ 2 teaspoon fresh ground black pepper Advertisement directions Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray. Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork. Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper. Pour into baking dish or individual ramekins Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review OMG!!! This is soooo good! DH went out tonight and I decided to make this for my dinner, whereas if it was both of us eating it would have had to be lunch/brunch. This is a definite keeper. So easy to make, I used squash purchased at the farmers market today. Realized I was out of butter while making and substituted Earth Balance buttery sticks. Worked fine. LOVED the dill, which I used from my garden. I don't think I'd use another herb. So glad I stumbled upon this in your recipes, Mikekey! Thanks! Made for Veggie Swap July 2013. icons / ellipsis / ellipsis-horizontal Dr. Jenny Reply I loved this. I had nice yellow squash from my CSA box. I probably used a little more squash than called for but I didn't have to adjust any other of the ingredients. The goat cheese and dill flavors made this incredible and the texture was perfect; not dry and not too moist. Loved this. Thanx for posting it! icons / ellipsis / ellipsis-horizontal *Parsley* Reply Advertisement RECIPE SUBMITTED BY Outta Here United States icons / following Follow Me 66 Followers 526 Recipes 210 Tweaks WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Summer Corn Custard by katew 7 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages Grilled or Broiled Lemon Thyme Chicken Breasts Rosemary Oil The Best Belgian Waffles Pain De Provence (Herb French Bread) Acorn Squash Custard Lemon Tarragon Chicken With Pan Sauce Shrimp Risotto With Fresh Herb Butter Tarragon and Thyme Quiche Fresh Herb Potato Pancakes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Summer Squash Custard With Goat Cheese", "author": "Outta Here", "cookTime": "PT40M", "prepTime": "PT20M", "totalTime": "PT1H", "datePublished": "2013-06-13T22:44Z", "description": "This resembles a crustless quiche. Try other fresh herb combinations instead of dill, i.e. thyme, tarragon, oregano, etc.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/50/17/88/picfzLIUF.jpg", "recipeCategory": "Cheese", "keywords": "Vegetable,< 60 Mins", "recipeIngredient": ["2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)", "1 medium onion, coarsely chopped ", "3 ounces soft fresh goat cheese (chevre)", "3 tablespoons unsalted butter", "1/4 cup yellow cornmeal", "2 eggs, beaten ", "1 cup milk", "3 tablespoons fresh dill, chopped ", "1 tablespoon sugar", "1 teaspoon salt", "1/2 teaspoon fresh ground black pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "191.6", "fatContent": "12.4", "saturatedFatContent": "7.3", "cholesterolContent": "89.5", "sodiumContent": "495.6", "carbohydrateContent": "13.3", "fiberContent": "1.8", "sugarContent": "5.8", "proteinContent": "8.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 400&deg;F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray."}, {"@type": "HowToStep", "text": "Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork."}, {"@type": "HowToStep", "text": "Add the goat cheese and butter while still hot and stir until melted."}, {"@type": "HowToStep", "text": "Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper."}, {"@type": "HowToStep", "text": "Pour into baking dish or individual ramekins"}, {"@type": "HowToStep", "text": "Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top."}, {"@type": "HowToStep", "text": "Serve warm or at room temperature."}], "recipeYield": "6 serving(s)", "review": [{"@type": "Review", "description": "OMG!!! This is soooo good! DH went out tonight and I decided to make this for my dinner, whereas if it was both of us eating it would have had to be lunch/brunch. This is a definite keeper. So easy to make, I used squash purchased at the farmers market today. Realized I was out of butter while making and substituted Earth Balance buttery sticks. Worked fine. LOVED the dill, which I used from my garden. I don&#039;t think I&#039;d use another herb. So glad I stumbled upon this in your recipes, Mikekey! Thanks! Made for Veggie Swap July 2013.", "datePublished": "July 18, 2013", "itemReviewed": {"@type": "Thing", "name": "Summer Squash Custard With Goat Cheese"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Dr. Jenny"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Bachelor's Meatloaf Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Bachelor's Meatloaf Submitted by Great!full "This is a recipe my husband made for me before we were married. He had a repertoire of three dishes and this was by far the best. We like it with mashed potatoes and roasted vegetables. Amounts are approximate as I always just kind of eyeball it when I throw it together. The barbecue sauce is what flavors this meatloaf so be generous. It's a great comfort food meal; hope you enjoy it as much as we do. Makes terrific sandwiches, too." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 15mins Ingredients: 7 Yields: 1 meatloaf Serves: 8 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 lbs lean ground beef 1 onion , chopped 1 red bell peppers or 1 yellow bell pepper , chopped 1 cup old fashioned Quaker Oats 1 - 1 1 ⁄ 2 cup bullseye barbecue sauce or 1 -1 1/2 cup your favorite barbecue sauce 2 beaten eggs salt and pepper Advertisement directions Mix all ingredients together by hand until thoroughly combined. Mound into a bread pan or round cake pan. Bake at 375°F for 1 to 1-1/4 hours until bubbly around the edges and top is browned. Let rest for 10 minutes and serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Great!full Homer, Alaska icons / following Follow Me 13 Recipes 4 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Bachelor's Meatloaf", "author": "Great!full", "cookTime": "PT1H", "prepTime": "PT15M", "totalTime": "PT1H15M", "datePublished": "2008-07-19T15:42Z", "description": "This is a recipe my husband made for me before we were married. He had a repertoire of three dishes and this was by far the best. We like it with mashed potatoes and roasted vegetables. Amounts are approximate as I always just kind of eyeball it when I throw it together. The barbecue sauce is what flavors this meatloaf so be generous. It's a great comfort food meal; hope you enjoy it as much as we do. Makes terrific sandwiches, too.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Meat", "keywords": "< 4 Hours", "recipeIngredient": ["1 1/2 lbs lean ground beef", "1 onion, chopped ", "1 red bell peppers or 1 yellow bell pepper, chopped ", "1 cup old fashioned Quaker Oats", "1 -1 1/2 cup bullseye barbecue sauce or 1 -1 1/2 cup your favorite barbecue sauce", "2 beaten eggs", " salt and pepper"], "nutrition": {"@type": "NutritionInformation", "calories": "240", "fatContent": "11", "saturatedFatContent": "4", "cholesterolContent": "108.2", "sodiumContent": "329.4", "carbohydrateContent": "13.2", "fiberContent": "1.9", "sugarContent": "2.7", "proteinContent": "21"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Mix all ingredients together by hand until thoroughly combined."}, {"@type": "HowToStep", "text": "Mound into a bread pan or round cake pan."}, {"@type": "HowToStep", "text": "Bake at 375&deg;F for 1 to 1-1/4 hours until bubbly around the edges and top is browned."}, {"@type": "HowToStep", "text": "Let rest for 10 minutes and serve."}], "recipeYield": "1 meatloaf, 8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Beef Enchiladas Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Beef Enchiladas Submitted by McCormick Kitchens "A hearty homemade Mexican meal made easy with McCormick® Enchilada Sauce Mix." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by McCormick Kitchens Ready In: 45mins Ingredients: 6 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 cups water 1 (8 ounce) can tomato sauce 1 (1 1/2 ounce) package McCormick® Enchilada Sauce Mix 1 lb ground beef , substitutions 8 corn tortillas , warmed Substitutions 1 cup shredded cheddar cheese Advertisement directions Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside. Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat. Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11x7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake 15 minutes or until sauce is bubbly and cheese is melted. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY McCormick Kitchens United States icons / following Follow Me 4 Followers 95 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Easiest Beef Enchiladas Ever! by MizzNezz 124 Garlic Beef Enchiladas by Manda 111 Ground Beef Enchiladas by Sheri-bdb 80 Easy Cheesy Ground Beef Enchiladas by AFWifey 51 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Beef Enchiladas", "author": "McCormick Kitchens", "cookTime": "PT30M", "prepTime": "PT15M", "totalTime": "PT45M", "datePublished": "2014-06-19T19:03Z", "description": "Make and share this Beef Enchiladas recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/submissions/recipe/1802755037/gU5rArv5TZidJXSe4ZQj_Beef%20Enchiladas.ashx.jpeg", "recipeCategory": "Meat", "keywords": "Mexican,< 60 Mins", "recipeIngredient": ["1 1/2 cups water", "1 (8 ounce) can tomato sauce", "1 (1 1/2 ounce) package McCormick® Enchilada Sauce Mix", "1 lb ground beef, substitutions ", "8 corn tortillas, warmed Substitutions ", "1 cup shredded cheddar cheese"], "nutrition": {"@type": "NutritionInformation", "calories": "238", "fatContent": "13.9", "saturatedFatContent": "6.4", "cholesterolContent": "53.4", "sodiumContent": "287", "carbohydrateContent": "12.4", "fiberContent": "1.9", "sugarContent": "1.5", "proteinContent": "15.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350&deg;F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside."}, {"@type": "HowToStep", "text": "Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat."}, {"@type": "HowToStep", "text": "Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11x7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese."}, {"@type": "HowToStep", "text": "Bake 15 minutes or until sauce is bubbly and cheese is melted."}], "recipeYield": "8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Creamy Lemon Sauce Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Creamy Lemon Sauce 1 Submitted by Millereg "Don't serve your veggies in the nude. Dress them up, for the sake of decency." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 12mins Ingredients: 4 Serves: 4 Nutrition information Advertisement ingredients Units: US 7 fluid ounces heavy whipping cream 1 tablespoon flour 1 ⁄ 2 lemon , zest only black pepper , to taste Advertisement directions Mix the cream and flour in a saucepan. Cook for 3 minutes, stirring constantly. Mix the lemon peel into the sauce and season with pepper. Serve hot with steamed vegetables. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I have to use fat free half and half and I used dried lemon zest or peel. If I want it yellow, a dash and I mean a dash of turmeric. Delicous over cauliflower. Thanks for posting. icons / ellipsis / ellipsis-horizontal Montana Heart Song Reply Advertisement RECIPE SUBMITTED BY Millereg Christmas Island icons / following Follow Me 190 Followers 1205 Recipes 10 Tweaks Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Creamy Lemon Butter Sauce for Fish and Seafood by MARIA MAC 15 Creamy Lemon Asparagus Sauce by TishT 0 Creamy Lemon Dill Sauce by FatBoyCooks 0 Hidden Valley Ranch Chicken Roulades and Creamy Lemon Sauce #RSC by Joni Hilton 0 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Creamy Lemon Sauce", "author": "Millereg ", "cookTime": "PT5M", "prepTime": "PT7M", "totalTime": "PT12M", "datePublished": "2002-08-12T19:22Z", "description": "Make and share this Creamy Lemon Sauce recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Sauces", "keywords": "Fruit,Low Protein,Christmas,< 15 Mins,Beginner Cook,Stove Top,Easy,Inexpensive", "recipeIngredient": ["7 fluid ounces heavy whipping cream", "1 tablespoon flour", "1/2 lemon, zest only ", " black pepper, to taste "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "189.7", "fatContent": "19.4", "saturatedFatContent": "12", "cholesterolContent": "71.5", "sodiumContent": "20.3", "carbohydrateContent": "4.4", "fiberContent": "0.7", "sugarContent": "0.1", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Mix the cream and flour in a saucepan."}, {"@type": "HowToStep", "text": "Cook for 3 minutes, stirring constantly."}, {"@type": "HowToStep", "text": "Mix the lemon peel into the sauce and season with pepper."}, {"@type": "HowToStep", "text": "Serve hot with steamed vegetables."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "I have to use fat free half and half and I used dried lemon zest or peel. If I want it yellow, a dash and I mean a dash of turmeric.\r\nDelicous over cauliflower. \r\nThanks for posting.", "datePublished": "May 22, 2006", "itemReviewed": {"@type": "Thing", "name": "Creamy Lemon Sauce"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Montana Heart Song"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Banana Pancakes With Spelt Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Banana Pancakes With Spelt 10 Submitted by Cook4_6 "Organic spelt flour does not change the flavor of the pancake as much as whole wheat, but offers the benefit of additional fiber. With all the processed foods being offered to my kids daily, I thought it might be helpful to get something healthy into their diet as often as possible. No complaint from the kids here!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 30mins Ingredients: 8 Serves: 6-8 Nutrition information Advertisement ingredients Units: US 2 cups spelt flour 2 tablespoons baking powder (not aluminum based) 1 ⁄ 2 teaspoon salt 1 1 ⁄ 2 ripe bananas , mashed 1 3 ⁄ 4 cups water 1 egg (optional) 1 teaspoon maple syrup (optional) 3 tablespoons oil Advertisement directions Whisk together dry ingredients in a medium bowl. In a smaller bowl whisk together the liquids. Preheat griddle. When a drop of water 'dances' on it, pour liquids over flour mixture and stir to moisten. Oil griddle. Spoon batter onto griddle in 4 to 6-inch cakes. Turn when top side is thoroughly bubbled. Serve immediately. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I followed the recipe exactly and they were delicious! icons / ellipsis / ellipsis-horizontal Katherine Smith Reply 1 This is a very good and dependable recipe. Follow recipe eactly using coconut oil and have not once been disappointed. I only had one banana this last time and they still turned out wonderful. Also, they are very good with some fresh blueberries sprinkled on top before flipping the pancakes. icons / ellipsis / ellipsis-horizontal TryingTraditional Reply 1 These are fantastic! Worked great in my waffle iron. Some recipes don't work as pancakes and waffles. The first time that I made them I used freshly pureed pumpkin instead of banana, some pumpkin pie spice, skipped the egg, and threw in a tbsp some freshly ground flaxseed and 3 tbsp of filtered water. I have used banana ever since though. Both ways work great! Did use maple syrup in them, and used coconut oil . I usually add vanilla and cinnamon. I omitted the salt. Thanks so much! icons / ellipsis / ellipsis-horizontal Lil_Mommy Reply 1 I chose this recipe because it was all spelt, and not a blend with regular wheat flour. I had similar experience in that the inside wasn't cooked all that well, no matter how long I left it...still a little mushy inside. So that's probably down to the banana. I ended up spreading the pancakes out more with the help of the back of the ladel. At the end of the day, they were tasty. I used one egg replacer, cut back slightly on the baking powder and added a bit of baking soda based on some of the other comments. Thanks Cooks4_6! icons / ellipsis / ellipsis-horizontal magpie diner Reply 1 Epic fail. I don't know what I did wrong but I couldn't flip them, they just turned into a mushy mess in the pan. I ended up baking them. icons / ellipsis / ellipsis-horizontal fridakhalo000 Reply see 5 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT Perfect! I used sprouted spelt flour, 2 tsp b. powder and 1 tsp b. soda. I used sour raw milk for the lift factor and, man did it work!! The batter was as fluffy as mouse! I had to spread them out so they weren't so tall, but they cooked like a normal pancake. So nice to finally find a banana pancake recipe I love, thank you! icons / ellipsis / ellipsis-horizontal Julie H. Reply 1 See 1 Reply Awesome pancakes, and I like too, just to be able to use only spelt flour. Instead of mashed banana, I used a 1/3 of a can of organic butternut squash ( or pumkin ) and a tsp of pumkin pie seasoning... very nice on this chilly rainy night!! hollyberrie Reply 1 RECIPE SUBMITTED BY Cook4_6 United States icons / following Follow Me 62 Followers 325 Recipes 64 Tweaks I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Banana Pancakes by Aunt Dawn 107 Low Fat Whole Wheat Banana Pancakes by ZJDad 44 Light & Fluffy Banana Pancakes by Vina7737 34 Banana Pancakes (Eggless) by Anu_N 34 View All Recipes Related Pages Vegan Spelt Banana Bread Blueberry and Banana Pancakes The Best Belgian Waffles Vegan Cornbread (With Spelt Flour) Whole Wheat Banana Pancakes Stupendous and Easy Banana Pancakes Spelt Pancakes Pizza Crust (All-Purpose Flour or Spelt Flour) Oat Bran & Blueberry Muffins With Spelt (Vegan) Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Banana Pancakes With Spelt", "author": "Cook4_6", "cookTime": "PT20M", "prepTime": "PT10M", "totalTime": "PT30M", "datePublished": "2007-12-03T21:31Z", "description": "Organic spelt flour does not change the flavor of the pancake as much as whole wheat, but offers the benefit of additional fiber. With all the processed foods being offered to my kids daily, I thought it might be helpful to get something healthy into their diet as often as possible. No complaint from the kids here!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Breakfast", "keywords": "< 30 Mins", "recipeIngredient": ["2 cups spelt flour", "2 tablespoons baking powder (not aluminum based)", "1/2 teaspoon salt", "1 1/2 ripe bananas, mashed ", "1 3/4 cups water", "1 egg (optional)", "1 teaspoon maple syrup (optional)", "3 tablespoons oil"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.5", "reviewCount": "10"}, "nutrition": {"@type": "NutritionInformation", "calories": "88.7", "fatContent": "6.9", "saturatedFatContent": "0.9", "cholesterolContent": "0", "sodiumContent": "558.5", "carbohydrateContent": "7.8", "fiberContent": "0.8", "sugarContent": "3.6", "proteinContent": "0.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Whisk together dry ingredients in a medium bowl."}, {"@type": "HowToStep", "text": "In a smaller bowl whisk together the liquids."}, {"@type": "HowToStep", "text": "Preheat griddle."}, {"@type": "HowToStep", "text": "When a drop of water 'dances' on it, pour liquids over flour mixture and stir to moisten."}, {"@type": "HowToStep", "text": "Oil griddle. Spoon batter onto griddle in 4 to 6-inch cakes."}, {"@type": "HowToStep", "text": "Turn when top side is thoroughly bubbled. Serve immediately."}], "recipeYield": "6-8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Middle Eastern Bulgur Salad Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Middle Eastern Bulgur Salad Submitted by dicentra "From Betty Crocker." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 35mins Ingredients: 11 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 cup boiling water 3 ⁄ 4 cup uncooked bulgur 1 (15 ounce) can chickpeas , drained, rinsed 1 small cucumber , chopped (1 cup) 8 medium green onions , thinly sliced (1/2 cup) 1 ⁄ 2 cup crumbled feta cheese (2 oz) 1 ⁄ 4 cup chopped fresh parsley 2 tablespoons lemon juice 2 tablespoons olive oil 1 ⁄ 2 teaspoon salt 4 medium tomatoes Advertisement directions In small bowl, pour water over bulgur. Let stand 30 minutes. Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates. Stir bulgur into bean mixture; spoon into tomatoes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY dicentra icons / following Follow Me 65 Followers 6375 Recipes 36 Tweaks <p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Middle Eastern Salad With Za'atar Dressing by Nasseh 6 Middle Eastern Lebanese Fattoush Bread Salad by Olha7397 6 Middle Eastern Tuna Salad by KelBel 8 Tabbouleh - Middle Eastern Salad by lindseylcw 4 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Middle Eastern Bulgur Salad", "author": "dicentra", "cookTime": "PT20M", "prepTime": "PT15M", "totalTime": "PT35M", "datePublished": "2007-12-27T19:44Z", "description": "Make and share this Middle Eastern Bulgur Salad recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Low Protein", "keywords": "Low Cholesterol,Healthy,< 60 Mins", "recipeIngredient": ["1 cup boiling water", "3/4 cup uncooked bulgur", "1 (15 ounce) can chickpeas, drained, rinsed ", "1 small cucumber, chopped (1 cup)", "8 medium green onions, thinly sliced (1/2 cup)", "1/2 cup crumbled feta cheese (2 oz)", "1/4 cup chopped fresh parsley", "2 tablespoons lemon juice", "2 tablespoons olive oil", "1/2 teaspoon salt", "4 medium tomatoes"], "nutrition": {"@type": "NutritionInformation", "calories": "371.8", "fatContent": "12.7", "saturatedFatContent": "4", "cholesterolContent": "16.7", "sodiumContent": "838.2", "carbohydrateContent": "55.4", "fiberContent": "12.3", "sugarContent": "6.3", "proteinContent": "13.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In small bowl, pour water over bulgur. Let stand 30 minutes.\r"}, {"@type": "HowToStep", "text": "Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes.\r"}, {"@type": "HowToStep", "text": "Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates. \r"}, {"@type": "HowToStep", "text": "Stir bulgur into bean mixture; spoon into tomatoes."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Pirate Chicken.. Arrrr! Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Pirate Chicken.. Arrrr! 1 Submitted by Satyne "This here be a Carribean delicacy. Take a bite me hearties and enjoy the Booty. Created for Raiders of the Lost Pantry 2013" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Satyne Ready In: 40mins Ingredients: 10 Serves: 4 Nutrition information Advertisement ingredients Units: US 4 small chicken breasts 1 (410 g) can peaches (keep liquid in reserve) 1 ⁄ 2 cup white rum 1 piece fresh ginger (small piece, grated) 1 cup honey 1 cup desiccated coconut 2 tablespoons coconut oil 2 cups rice 4 cups chicken stock or 4 cups chicken broth 1 ⁄ 2 cup sliced green onion Advertisement directions 1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water. 2) Slice a pocket into the chicken breasts and stuff them with peaches. 3) Mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now. 4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating. 5) Roll the breasts in the coconut and then set aside. 6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required). 7) Warm up the sauce if required. 8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve. 9) Think about where the rum has gone while enjoying your plunder. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This is really sweet and delicious. Just be sure your chicken is not too thick. Mine was and the coconut started to burn. I popped it into the microwave for a minute which cooked the chicken through. Aaaaarrrr! Who wouldn't want Pirate Chicken! icons / ellipsis / ellipsis-horizontal LucyS-D Reply Advertisement RECIPE SUBMITTED BY Satyne 224 icons / following Follow Me 7 Followers 134 Recipes 18 Tweaks Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Pirate Chicken.. Arrrr!", "author": "Satyne", "cookTime": "PT30M", "prepTime": "PT10M", "totalTime": "PT40M", "datePublished": "2013-05-30T18:45Z", "description": "This here be a Carribean delicacy. Take a bite me hearties and enjoy the Booty. Created for Raiders of the Lost Pantry 2013", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/50/11/56/picdAmKEO.jpg", "recipeCategory": "< 60 Mins", "recipeIngredient": ["4 small chicken breasts", "1 (410 g) can peaches (keep liquid in reserve)", "1/2 cup white rum", "1 piece fresh ginger (small piece, grated)", "1 cup honey", "1 cup desiccated coconut", "2 tablespoons coconut oil", "2 cups rice", "4 cups chicken stock or 4 cups chicken broth", "1/2 cup sliced green onion"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "1208.2", "fatContent": "29.9", "saturatedFatContent": "16.3", "cholesterolContent": "100", "sodiumContent": "501.8", "carbohydrateContent": "177.4", "fiberContent": "5.5", "sugarContent": "90.1", "proteinContent": "44.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water."}, {"@type": "HowToStep", "text": "2) Slice a pocket into the chicken breasts and stuff them with peaches."}, {"@type": "HowToStep", "text": "3) Mix the rum, ginger, peach liquid &amp; honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now."}, {"@type": "HowToStep", "text": "4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating."}, {"@type": "HowToStep", "text": "5) Roll the breasts in the coconut and then set aside."}, {"@type": "HowToStep", "text": "6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required)."}, {"@type": "HowToStep", "text": "7) Warm up the sauce if required."}, {"@type": "HowToStep", "text": "8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve."}, {"@type": "HowToStep", "text": "9) Think about where the rum has gone while enjoying your plunder."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "This is really sweet and delicious. Just be sure your chicken is not too thick. Mine was and the coconut started to burn. I popped it into the microwave for a minute which cooked the chicken through. Aaaaarrrr! Who wouldn&#039;t want Pirate Chicken!", "datePublished": "June 21, 2013", "itemReviewed": {"@type": "Thing", "name": "Pirate Chicken.. Arrrr!"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "LucyS-D"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Big Batch Vegetable Soup Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Big Batch Vegetable Soup 2 Submitted by Chef mariajane "This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 15mins Ingredients: 9 Serves: 8 Nutrition information Advertisement ingredients Units: US 2 tablespoons olive oil 2 cups onions , chopped (whites only) or 2 cups leeks , thinly sliced (whites only) 1 cup celery , thinly sliced 2 teaspoons italian seasoning coarse salt and pepper 3 (14 1/2 ounce) cans reduced-sodium vegetable broth or (14 1/2 ounce) cans chicken broth 1 (28 ounce) can diced tomatoes , with juice 1 tablespoon tomato paste 8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) Advertisement directions Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This is a great recipe for using up the odds and ends of vegetables that are left in the veggie bin or partial bags of frozen vegetables. My combo consisted of fresh onions, celery, potatoes, carrots, and tomatoes, frozen peas, corn, and Italian green beans and canned kidney beans. My family loved it! I doubled the recipe and put some in the freezer in individual servings for work. This is certainly a great tasting recipe and healthful. I'll make this again. Thanks for posting mariajane :) icons / ellipsis / ellipsis-horizontal Acerast Reply I am enjoying a bowlful of this wonderful soup as I write my review. As my vegetables I used potato, corn, carrot, and cabbage. I decided to skip the Italian seasoning but otherwise made as written. This is bowlful of flavour and is incredibly easy to make. Thanks for the recipe. icons / ellipsis / ellipsis-horizontal Cilantro in Canada Reply Advertisement RECIPE SUBMITTED BY Chef mariajane icons / following Follow Me 41 Followers 3399 Recipes I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Big Batch Red Lentil Soup by annbb 3 Big Batch Vegetable Quinoa Soup by dicentra 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages Stacy's Favorite Vegetable Beef Soup Hamburger Vegetable Soup - Crock Pot The Best Belgian Waffles Vegetable Soup for One Slow-Cooker Vegetable Soup Mrs. G's Garlic Cilantro Pine Nut Hummus Sopa De Maiz (Mexican Corn Soup) Easy Sherry Mushrooms Good Green Beans Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Big Batch Vegetable Soup", "author": "Chef mariajane", "cookTime": "PT1H15M", "prepTime": "PT0S", "totalTime": "PT1H15M", "datePublished": "2009-11-24T10:08Z", "description": "This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Clear Soup", "keywords": "< 4 Hours,Easy", "recipeIngredient": ["2 tablespoons olive oil", "2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)", "1 cup celery, thinly sliced ", "2 teaspoons italian seasoning", " coarse salt and pepper", "3 (14 1/2 ounce) cans reduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth", "1 (28 ounce) can diced tomatoes, with juice ", "1 tablespoon tomato paste", "8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "67.4", "fatContent": "3.6", "saturatedFatContent": "0.5", "cholesterolContent": "0", "sodiumContent": "32.6", "carbohydrateContent": "8.3", "fiberContent": "2.1", "sugarContent": "4.8", "proteinContent": "1.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.\r"}, {"@type": "HowToStep", "text": "Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.\r"}, {"@type": "HowToStep", "text": "Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "This is a great recipe for using up the odds and ends of vegetables that are left in the veggie bin or partial bags of frozen vegetables. My combo consisted of fresh onions, celery, potatoes, carrots, and tomatoes, frozen peas, corn, and Italian green beans and canned kidney beans. My family loved it! I doubled the recipe and put some in the freezer in individual servings for work. This is certainly a great tasting recipe and healthful. I'll make this again. Thanks for posting mariajane :)", "datePublished": "October 18, 2011", "itemReviewed": {"@type": "Thing", "name": "Big Batch Vegetable Soup"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Acerast"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Mom's Rolls Recipe - Low-cholesterol.Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Mom's Rolls 11 Submitted by Chef on the coast "I grew up on these. Now I make them for my kids. The time it takes to make these are worth it. The recipe can easily be halved for 12 rolls. You would still use 1 egg though." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by DarksLight Ready In: 2hrs 10mins Ingredients: 7 Yields: 24 rolls Serves: 12-24 Nutrition information Advertisement ingredients Units: US 2 cups hot water 1 ⁄ 2 cup sugar 2 teaspoons salt 2 tablespoons yeast 1 egg 1 ⁄ 2 cup vegetable oil 6 -7 cups flour Advertisement directions Dissolve sugar and salt in water. Add yeast. Let rest 10 minutes. Add egg and oil. Add flour. Make a smooth but elastic dough. Let rise until double (about an hour). Shape into rolls. Let rise 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush tops with butter. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review What an absolutely fabulous tasting roll. This recipe will definitely be replacing the one I used to make. I halved it as suggested and they still turned out perfectly. Thanks! icons / ellipsis / ellipsis-horizontal Bread n Butter Reply 1 YUMMY! I love bread and it loves me! note to self chec the hips! DS is a very picky bread person and he liked these quite a bit. So in my bread recipes cookbook for future use. I did cut the recipe in half as I just made sage rolls a few days before. We ate these with a rib dinner and they sopped up the BBQ juices quite well. I used my bread machine to nmix the dough. I added in 2 tsp vital wheat gluten to the recipe. After dough cycle 1hr 50 min. I remeoved and layed out on stone, making 8 large rolls. Baked at 400 degress after rise for 12 min. Once done I brushdd with melted butter and dusted sesame seeds over top. Wonderful!!! Made for Aus/NZ Swap 38 icons / ellipsis / ellipsis-horizontal Chef1MOM-Connie Reply 1 OMGOSH!!!!!!,These are sooooooooo wonderful :) I made these just like shapeweaver did & they turned out awesome :) These will definitely be made again :) THANK YOU for posting icons / ellipsis / ellipsis-horizontal DarksLight Reply 1 These are THE best rolls I've ever made. My whole picky family loved them. It's definitely a keeper. icons / ellipsis / ellipsis-horizontal debjonestx Reply 1 I made these on 4/19/09 to go with mine and SO's dinner. Since we both like breads and dinner rolls ( READ: We eat way too much :) )only half the recipe was made.And I cheated by using my bread machine to mix up the dough. First I warmed up the 1 cup of water between 75 and 85 degrees,added it to the machine, and added the 1/4 cup of oil. Then I lightly beat the egg, added it and the 1/4 cup of sugar. I added 3 cups of White Lily Bread Flour, made two little wells and put salt in one and yeast in the other.After the machine had done its thing, ( the complete time for mixing and rising of the dough of my machine is 1 hour 40 minutes ). The dough was formed into 12 rolls, and then rose for 30 minutes. I baked the rolls for 12 minutes, and they turned out so golden. Brushed with some melted margarine, and "Oh Yum " they are so good !!! I do think though, the next time these are made I'm going to make 16 rolls instead of 12 since they are so large. Believe me, these will be made again. Thanks so much for posting and, " Keep Smiling :) " icons / ellipsis / ellipsis-horizontal Chef shapeweaver Reply 1 see 6 more reviews Advertisement RECIPE SUBMITTED BY Chef on the coast icons / following Follow Me 29 Followers 81 Recipes 15 Tweaks <p>I live on the Oregon Coast with husband and four boys. I am able to stay at home with them and hold down the fort. I have many cookbooks which I enjoy searching through for our family favorites. I recently started working as a home health care worker for seniors with disabilities (which I absolutely love), I love to quilt, crochet, bake, read, garden, watch the rain (which happens quite frequently here) and play with my kids. <br /><br />I am passionate about canning, canning, canning. I will admit I like admiring all the hard work after the jars are placed on the shelves. hehee I am all for if I can make it myself I will. Yes...I am frugal. I also love to bake. Especially homemade bread. I will continue to do so until arthritis takes over my hands. Then I will use more of the mixer for the kneading part. <br />All recipes I post are ones I've made and are our famiy favorites. <br /><br />I love pretty flowers. These flowers grace our yard every year. 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src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><a href=http://s80.photobucket.com/albums/j166/ZaarNicksMom/?action=view?t=CookingSchoolHost1.jpg target=_blank><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /> <img src=http://i26.photobucket.com/albums/c105/jewelies/Darwinia.jpg alt= /> <img src=http://i26.photobucket.com/albums/c105/jewelies/Cooking-Kangaroo-1-1.jpg alt= /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/numbat-1.jpg alt= /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/DesertRose.jpg alt= /> <img src=http://www.recipezaar.com/members/home/590105/fringelilygrp10.jpg alt= /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/GrassTree.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /></a><img src=http://i23.photobucket.com/albums/b399/susied214/CV.jpg border=0 alt=Photobucket /> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=curriedcurrajongs.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket /></a></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Mom's Caramel Rolls by Sidd9260 44 Mom's Melt-In-Your-Mouth Dinner Rolls by ctrmom 10 Mom's Homemade White Bread Rolls (Or Loaves) by Liara 7 Mom's Hot Rolls by puppitypup 9 View All Recipes Related Pages Bagels Teriyaki Scallops The Best Belgian Waffles Shirley Temple Spicy Zucchini and Tomatoes Garbanzo Beans With Escarole and Fennel Tuscan Vegetable Ragout Creamy Coconut and Rum Baked Pineapple Southern Butter Rolls Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Mom's Rolls", "author": "Chef on the coast", "cookTime": "PT10M", "prepTime": "PT2H", "totalTime": "PT2H10M", "datePublished": "2008-05-29T14:26Z", "description": "I grew up on these. Now I make them for my kids. The time it takes to make these are worth it. The recipe can easily be halved for 12 rolls. You would still use 1 egg though.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/30/60/08/picS9s6Vb.jpg", "recipeCategory": "Low Cholesterol", "keywords": "Healthy,< 4 Hours", "recipeIngredient": ["2 cups hot water", "1/2 cup sugar", "2 teaspoons salt", "2 tablespoons yeast", "1 egg", "1/2 cup vegetable oil", "6 -7 cups flour"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "11"}, "nutrition": {"@type": "NutritionInformation", "calories": "352.5", "fatContent": "10.2", "saturatedFatContent": "1.4", "cholesterolContent": "15.5", "sodiumContent": "397", "carbohydrateContent": "56.9", "fiberContent": "2.2", "sugarContent": "8.5", "proteinContent": "7.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Dissolve sugar and salt in water. \r"}, {"@type": "HowToStep", "text": "Add yeast. Let rest 10 minutes. \r"}, {"@type": "HowToStep", "text": "Add egg and oil. \r"}, {"@type": "HowToStep", "text": "Add flour. Make a smooth but elastic dough. \r"}, {"@type": "HowToStep", "text": "Let rise until double (about an hour). \r"}, {"@type": "HowToStep", "text": "Shape into rolls. \r"}, {"@type": "HowToStep", "text": "Let rise 30 minutes. \r"}, {"@type": "HowToStep", "text": "Bake at 400 degrees for 10-12 minutes. \r"}, {"@type": "HowToStep", "text": "Brush tops with butter."}], "recipeYield": "24 rolls, 12-24 serving(s)", "review": [{"@type": "Review", "description": "What an absolutely fabulous tasting roll. This recipe will definitely be replacing the one I used to make. I halved it as suggested and they still turned out perfectly. Thanks!", "datePublished": "July 06, 2010", "itemReviewed": {"@type": "Thing", "name": "Mom's Rolls"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Bread n Butter"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Salmon &amp; Horseradish Tartare Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Salmon & Horseradish Tartare 1 Submitted by Bergy "Great appetizer or first course. Wonderful flavor and very low calorie." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Imwatchin Ready In: 20mins Ingredients: 15 Yields: 3-4 servings as a first course Serves: 8 Nutrition information Advertisement ingredients Units: US Salmon Recipe 1 ⁄ 2 lb salmon fillet , skin and all bones removed 1 ⁄ 2 small avocado , pitted and finely diced 2 shallots , finely minced 2 tablespoons capers , drained salt & pepper 1 ⁄ 2 teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice Horseradish sauce 4 teaspoons grated fresh horseradish 1 tablespoon sherry wine vinegar 1 ⁄ 2 teaspoon tamari soy sauce 4 teaspoons cream 1 tablespoon olive oil 1 tablespoon water salt & pepper English cucumber , sliced diagonally Advertisement directions Fish preparation: Mince fish in a food processor (do not puree). Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice. Horseradish sauce: Mix all the ingredients together. Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours). Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc). Have the mixture and the cuke cold. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Bergy, Thanks for the great recipe. Loved it and ate it all myself(4 portions. Next time I'll show more restrait. I did find the capers a bit overwhelming and will delete them next time, perhaps repacing with a teaspoon of green relish. The horseradish and salmon played well together on the palate. icons / ellipsis / ellipsis-horizontal Imwatchin Reply Advertisement RECIPE SUBMITTED BY Bergy Small town in the Okanagan, B.C. icons / following Follow Me 303 Followers 1523 Recipes 155 Tweaks On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Salmon Steak Tartare (Lohitartar) by mersaydees 1 Smoked Salmon Tartare on Toasted Points by Manami 1 Salmon Tartare by Zurie 1 Ginger and Lime Salmon Tartare by French Cooking for 0 View All Recipes Related Pages Salmon Tartare Sour Cream & Horseradish Sauce The Best Belgian Waffles Smoked Salmon, Cucumber & Horseradish Lavash Sandwiches Ginger and Lime Salmon Tartare Crock Pot Bacon & Horseradish Dip Pasta With Smoked Salmon & Lemon Cream Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard Apple & Horseradish-Glazed Salmon Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Salmon &amp; Horseradish Tartare", "author": "Bergy", "cookTime": "", "prepTime": "PT20M", "totalTime": "PT20M", "datePublished": "2002-01-07T17:52Z", "description": "Make and share this Salmon &amp; Horseradish Tartare recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/16/89/3/picri4PCX.jpg", "recipeCategory": "Vegetable", "keywords": "Canadian,< 30 Mins,No Cook,Small Appliance,Easy", "recipeIngredient": ["1/2 lb salmon fillet, skin and all bones removed ", "1/2 small avocado, pitted and finely diced ", "2 shallots, finely minced ", "2 tablespoons capers, drained ", " salt & pepper", "1/2 teaspoon Worcestershire sauce", "2 tablespoons fresh lemon juice", "4 teaspoons grated fresh horseradish", "1 tablespoon sherry wine vinegar", "1/2 teaspoon tamari soy sauce", "4 teaspoons cream", "1 tablespoon olive oil", "1 tablespoon water", " salt & pepper", " English cucumber, sliced diagonally "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "79.2", "fatContent": "5.1", "saturatedFatContent": "1.1", "cholesterolContent": "17.6", "sodiumContent": "110.1", "carbohydrateContent": "2.5", "fiberContent": "0.9", "sugarContent": "0.2", "proteinContent": "6.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Fish preparation:."}, {"@type": "HowToStep", "text": "Mince fish in a food processor (do not puree)."}, {"@type": "HowToStep", "text": "Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice."}, {"@type": "HowToStep", "text": "Horseradish sauce:."}, {"@type": "HowToStep", "text": "Mix all the ingredients together."}, {"@type": "HowToStep", "text": "Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours)."}, {"@type": "HowToStep", "text": "Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc)."}, {"@type": "HowToStep", "text": "Have the mixture and the cuke cold."}], "recipeYield": "3-4 servings as a first course, 8 serving(s)", "review": [{"@type": "Review", "description": "Bergy,\r\nThanks for the great recipe. Loved it and ate it all myself(4 portions. Next time I'll show more restrait. I did find the capers a bit overwhelming and will delete them next time, perhaps repacing with a teaspoon of green relish. The horseradish and salmon played well together on the palate.", "datePublished": "April 14, 2007", "itemReviewed": {"@type": "Thing", "name": "Salmon &amp; Horseradish Tartare"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Imwatchin"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Spinach &amp; Ground Meat Manicotti Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Spinach & Ground Meat Manicotti 4 Submitted by Sunshine Forever "This is very simple and simply delicious. My kids kill this, so we never have leftovers." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr Ingredients: 9 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 1 (10 ounce) package frozen chopped spinach , thawed and squeezed dry 1 (15 ounce) container ricotta cheese 1 lb ground meat 1 egg 1 ⁄ 2 cup parmesan cheese , grated 1 teaspoon garlic powder 10 manicotti, cooked and drained 1 (25 ounce) jar emeril's kicked up pasta sauce (you can use any brand of sauce) 1 - 1 1 ⁄ 2 cup mozzarella cheese , shredded Advertisement directions Brown ground meat in skillet and drain. Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder. Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam). Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese. Bake uncovered in preheated 350 oven for 30 minute or until heated through. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Great recipe. Thanks for sharing. YUM, YUM, YUM !!!! icons / ellipsis / ellipsis-horizontal blondegirl5 Reply 1 This is the exact recipe my Aunt from Italy gave me about 50 years ago. Everyone always enjoys this recipe! icons / ellipsis / ellipsis-horizontal joanspage Reply This was great! Followed the recipe exact. My husband loved this so much he had it for breakfast and lunch the next day!! icons / ellipsis / ellipsis-horizontal smspero Reply Made for Fall 2007 PAC. This was absolutely spectacular. Because of a wheat allergy I couldn't make it with manicotti because I couldn't find them. I did, however, make it with 10 oz of penne and mixed the spagetti sauce in with all the other ingredients, spread it in a pan and topped it with mozzarella cheese. This will definitely be on my list of items to make often. I like the fact that there is spinach in it - all it needs is a side salad and you've got a really filling meal. Thanks Sunshine! icons / ellipsis / ellipsis-horizontal LARavenscroft Reply Advertisement RECIPE SUBMITTED BY Sunshine Forever USA icons / following Follow Me 7 Followers 26 Recipes 2 Tweaks <p>I have lived in New Orleans my entire life. The food, the people and the history are the best. I have three grown sons who love my cooking and four&nbsp;grandchildren who tell me the smells in my kitchen are the best! Gotta love 'em. <br /><br />I love my Zaar membership. There are so many talented cooks here. I have tried recipes and learned things I never would have thought I could do. <br /><br /><br /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg border=0 alt=Photobucket /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg border=0 alt=Photobucket /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /> <br /><img src=http://i425.photobucket.com/albums/pp340/northwestgal/redbannercopy.jpg border=0 alt=New /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TagRed-STKR.jpg alt=/ /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg alt=/ /> <br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/KBparticipation.jpg border=0 alt=Photobucket /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CameraLesschef-STICKER.jpg alt=/ /> <br /><a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/7016b640.jpg border=0 alt=Photobucket /> <br /><img src=http://i232.photobucket.com/albums/ee177/pelysma/ssb08banner_300.jpg alt=/ /> <br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg alt=/ /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></a></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Spinach Stuffed Shells Stuffed Pasta Shells for Meat-Lovers The Best Belgian Waffles Beef-Stuffed Manicotti Easy, Stuffed Manicotti Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce Quick and Easy Manicotti Baked Manicotti With Meat Sauce Cheese Stuffed Manicotti in Meat Sauce Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Spinach &amp; Ground Meat Manicotti", "author": "Sunshine Forever", "cookTime": "PT30M", "prepTime": "PT30M", "totalTime": "PT1H", "datePublished": "2007-08-20T19:27Z", "description": "Make and share this Spinach &amp; Ground Meat Manicotti recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "One Dish Meal", "keywords": "Manicotti,European,< 60 Mins,Oven", "recipeIngredient": ["1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry ", "1 (15 ounce) container ricotta cheese", "1 lb ground meat", "1 egg", "1/2 cup parmesan cheese, grated ", "1 teaspoon garlic powder", "10 manicotti, cooked and drained ", "1 (25 ounce) jar emeril's kicked up pasta sauce (you can use any brand of sauce)", "1 -1 1/2 cup mozzarella cheese, shredded "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "4"}, "nutrition": {"@type": "NutritionInformation", "calories": "504.3", "fatContent": "30.2", "saturatedFatContent": "16.2", "cholesterolContent": "142.4", "sodiumContent": "1382.2", "carbohydrateContent": "28.1", "fiberContent": "3", "sugarContent": "17.3", "proteinContent": "31.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Brown ground meat in skillet and drain.\r"}, {"@type": "HowToStep", "text": "Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder. \r"}, {"@type": "HowToStep", "text": "Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).\r"}, {"@type": "HowToStep", "text": "Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.\r"}, {"@type": "HowToStep", "text": "Bake uncovered in preheated 350 oven for 30 minute or until heated through."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "Great recipe. Thanks for sharing. YUM, YUM, YUM !!!!", "datePublished": "August 04, 2015", "itemReviewed": {"@type": "Thing", "name": "Spinach &amp; Ground Meat Manicotti"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "blondegirl5"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Lemon Butter Sauce Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Lemon Butter Sauce Submitted by KellyMac6 "Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 8mins Ingredients: 4 Yields: 1/2 cup Nutrition information Advertisement ingredients Units: US 1 ⁄ 4 cup lemon juice 1 ⁄ 8 teaspoon salt 1 pinch white pepper 1 ⁄ 2 cup butter , cut into 8 pieces Advertisement directions Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon. Remove from heat and immediately beat in 2 pieces of chilled butter. Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce. If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY KellyMac6 United States icons / following Follow Me 5 Followers 65 Recipes 13 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Lemon Butter Sauce for Fish by elainegl 36 Bonefish Grill Lemon Butter Sauce by diner524 21 Creamy Lemon Butter Sauce for Fish and Seafood by MARIA MAC 15 Basil Lemon Butter Cream Sauce by jpknight22 10 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Lemon Butter Sauce", "author": "KellyMac6", "cookTime": "PT8M", "prepTime": "PT0S", "totalTime": "PT8M", "datePublished": "2010-08-18T11:14Z", "description": "Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Sauces", "keywords": "Lemon,Citrus,Fruit,European,Low Protein,Spring,Summer,< 15 Mins,Beginner Cook,Easy", "recipeIngredient": ["1/4 cup lemon juice", "1/8 teaspoon salt", "1 pinch white pepper", "1/2 cup butter, cut into 8 pieces "], "nutrition": {"@type": "NutritionInformation", "calories": "1658.8", "fatContent": "184.1", "saturatedFatContent": "116.6", "cholesterolContent": "488.1", "sodiumContent": "1890.1", "carbohydrateContent": "10.8", "fiberContent": "0.6", "sugarContent": "3.1", "proteinContent": "2.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon."}, {"@type": "HowToStep", "text": "Remove from heat and immediately beat in 2 pieces of chilled butter."}, {"@type": "HowToStep", "text": "Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce."}, {"@type": "HowToStep", "text": "If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat."}], "recipeYield": "1/2 cup", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Vanilla Bean Sugar Cubes Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Vanilla Bean Sugar Cubes Submitted by Sharon123 "Would you like to make your own vanilla spiced sugar cubes? Very pretty and easy to make. Recipe courtesy of Janet Johnston. Show: Spice & Easy Episode: Friday Night Book Club. The trick is to precut them and let cook long enough, they might need a few minutes longer." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 45mins Ingredients: 3 Yields: 1 batch Nutrition information Advertisement ingredients Units: US 4 madagascar vanilla beans (can use Tahitian, Mexican, etc.) 3 cups white sugar 1 ⁄ 4 cup pure vanilla extract (use Madagascar if possible) Advertisement directions Preheat the oven to 275 degrees F. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines. To "round" the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar! You could have fun and experiment with these using orange zest and extract, mint, maybe cinnamon extract for teas -- what endless possibilities! Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Sharon123 Murphy, 73 icons / following Follow Me 392 Followers 3308 Recipes 232 Tweaks <p><br /><br />I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! <br />I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now&nbsp;6 &nbsp;years cancer free! :D <br />I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!&nbsp; Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>&nbsp;<br /><br /><a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a></p> <p><br /><br /> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash> <param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /> <param name=bgcolor value=#372060 /> <param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /> <param name=quality value=high /> </object> <br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img 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[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Vanilla Bean Sugar Cubes", "author": "Sharon123", "cookTime": "PT1H30M", "prepTime": "PT15M", "totalTime": "PT1H45M", "datePublished": "2010-05-02T19:23Z", "description": "Would you like to make your own vanilla spiced sugar cubes? Very pretty and easy to make. Recipe courtesy of Janet Johnston. Show: Spice &amp; Easy Episode: Friday Night Book Club. \r\nThe trick is to precut them and let cook long enough, they might need a few minutes longer.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Vegan", "keywords": "Weeknight,< 4 Hours,Easy", "recipeIngredient": ["4 madagascar vanilla beans (can use Tahitian, Mexican, etc.)", "3 cups white sugar", "1/4 cup pure vanilla extract (use Madagascar if possible)"], "nutrition": {"@type": "NutritionInformation", "calories": "2471.8", "fatContent": "0", "saturatedFatContent": "0", "cholesterolContent": "0", "sodiumContent": "4.7", "carbohydrateContent": "606.5", "fiberContent": "0", "sugarContent": "606", "proteinContent": "0"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat the oven to 275 degrees F.\r"}, {"@type": "HowToStep", "text": "Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder.\r"}, {"@type": "HowToStep", "text": "In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.\r"}, {"@type": "HowToStep", "text": "To &quot;round&quot; the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!\r"}, {"@type": "HowToStep", "text": "You could have fun and experiment with these using orange zest and extract, mint, maybe cinnamon extract for teas -- what endless possibilities!\r"}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "1 batch", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Pan Saut&eacute;ed Chilean Sea Bass Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Pan Sautéed Chilean Sea Bass 19 Submitted by lovethatwine "Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can’t go wrong with. My husband and & I treat ourselves once a month to this dish." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by SueZ122 Ready In: 22mins Ingredients: 11 Serves: 4 Nutrition information Advertisement ingredients Units: US 4 (8 ounce) sea bass fillets 5 whole fresh vine ripe tomatoes 3 garlic cloves 4 ounces feta cheese 2 ounces dry white wine 1 lemon, juice of 1 tablespoon dried oregano 5 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 2 tablespoons chopped fresh basil salt & pepper Advertisement directions Salt & Pepper the fish. Heat a saute pan, add olive oil. Put fish in pan, presentation side down. Cook until golden on one side, then turn over. Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon. Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese. Recommend over saffron rice or orzo pasta. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Hi- so I have made this seabass in the past since I love the feta cheese baked on fish. However, I have never made it over saffron rice (or ever made saffron race) would these two tastes go well together? Would you recommend making it with white rice? any other recommendations? Thanks for your help! Cheers! icons / ellipsis / ellipsis-horizontal musicislife77 m. Reply See 1 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Thank you very much for sharing this dish. I only had BASA fish handy and I was in a rush so this looked like something that was worth the try. MY OH MY! What a surprise, the dish came out just perfect!!! Will definitely make it again in the very near future. :) icons / ellipsis / ellipsis-horizontal Ada S Reply 1 See 1 Reply This was a huge hit with my family! What was particularly impressive was how fast it was to make. I used fresh Monchong fillets and a can of cut tomatoes, and skipped the butter. Because there was a lot of liquid, I let it finish cooking in the pan with the lid off and it came out great, with less mess to clean up. The additional sauce and feta were delicious over the orzo. icons / ellipsis / ellipsis-horizontal mangomom Reply 1 Exceptional pairing of flavors and the aroma was marvelous while cooking (no fishy smell for those who resist cooking fish at home). I have two minor recommendations. First the recipe does not provide the temperature used for sautéing and this would have helped my husband who prepared this dish. Second, a suggestion in purchasing the fish to avoid under or overcooking: if possible buy the fillets in similar size and thickness. Again, not something all chefs think about when purchasing. Thanks for adding to our fish meals repertoire! icons / ellipsis / ellipsis-horizontal MACADOO Reply 1 Delicious!!! You know it's good when my picky teenagers are fighting for the last morsel!!! I will definitely make this again! Thanks for the great recipe! icons / ellipsis / ellipsis-horizontal kjager Reply 1 I don't know what to say about this recipe, except that I feel bad even rating it because I am giving it the same 5 stars I have given other recipes and it is on a totally different plane of goodness, like I-can't-believe-I-made-this-it-tastes-like-it-came-from-a-five-star-restaurant-goodness! I did sub a small can of tomato sauce for the fresh tomatoes because my ridiculous husband refuses to eat tomatoes. (He also loved this dish!) icons / ellipsis / ellipsis-horizontal messystation Reply 1 see 14 more reviews Advertisement RECIPE SUBMITTED BY lovethatwine icons / following Follow Me 1 Recipe Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Sauteed Chilean Sea Bass by Hey Jude 6 Crabmeat Crusted Chilean Sea Bass by Kerriedoll 7 Chilean Sea Bass With Moho Sauce by Papa D 1946-2012 3 Herb-Steamed Chilean Sea Bass by catalinacrawler 3 View All Recipes Related Pages Simple Oven-Baked Sea Bass Grilled Blackened Sea Bass The Best Belgian Waffles P F Chang's Oolong Marinated Sea Bass Baked Chilean Sea Bass Herb-Steamed Chilean Sea Bass White Miso Baked Chilean Sea Bass Orata Sciortino--Chilean Sea Bass W/ Shiitake Mushrooms Chilean Sea Bass With Ginger and Lemon Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Pan Saut&eacute;ed Chilean Sea Bass", "author": "lovethatwine", "cookTime": "PT15M", "prepTime": "PT7M", "totalTime": "PT22M", "datePublished": "2006-07-10T10:10Z", "description": "Can you say delicious!! This Recipe comes from Sullivan's Metropolitan Grill downtown Anderson, SC. It has a Mediterranean flair with the fresh tomato paired with feta cheese. It is a wonderfully tasty combination that you can’t go wrong with. My husband and &amp; I treat ourselves once a month to this dish.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/17/66/67/picjKS63h.jpg", "recipeCategory": "Bass", "keywords": "Very Low Carbs,< 30 Mins", "recipeIngredient": ["4 (8 ounce) sea bass fillets", "5 whole fresh vine ripe tomatoes", "3 garlic cloves", "4 ounces feta cheese", "2 ounces dry white wine", "1 lemon, juice of", "1 tablespoon dried oregano", "5 tablespoons extra virgin olive oil", "2 tablespoons unsalted butter", "2 tablespoons chopped fresh basil", " salt & pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "19"}, "nutrition": {"@type": "NutritionInformation", "calories": "549.6", "fatContent": "34", "saturatedFatContent": "11.7", "cholesterolContent": "135.7", "sodiumContent": "501", "carbohydrateContent": "9.9", "fiberContent": "2.3", "sugarContent": "5.8", "proteinContent": "48.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Salt &amp; Pepper the fish."}, {"@type": "HowToStep", "text": "Heat a saute pan, add olive oil."}, {"@type": "HowToStep", "text": "Put fish in pan, presentation side down."}, {"@type": "HowToStep", "text": "Cook until golden on one side, then turn over."}, {"@type": "HowToStep", "text": "Add tomatoes, garlic, oregano, fresh basil, 2 oz.feta cheese, white wine and the juice of one lemon."}, {"@type": "HowToStep", "text": "Finish in 400 degree oven for 12-15 minutes. Take the fish out and finish with butter, a splash of wine and the remaining feta cheese."}, {"@type": "HowToStep", "text": "Recommend over saffron rice or orzo pasta."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "Thank you very much for sharing this dish. I only had BASA fish handy and I was in a rush so this looked like something that was worth the try. MY OH MY! What a surprise, the dish came out just perfect!!! Will definitely make it again in the very near future. :)", "datePublished": "July 22, 2010", "itemReviewed": {"@type": "Thing", "name": "Pan Saut&eacute;ed Chilean Sea Bass"}, "author": "Ada S"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Pesto Oatmeal Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Pesto Oatmeal Submitted by keileen "Something savory and deliciously filling for breakfast!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5mins Ingredients: 6 Yields: 1 bowl Serves: 1 Nutrition information Advertisement ingredients Units: US 1 ⁄ 2 cup oats 3 ⁄ 4 cup water 2 tablespoons pesto sauce 1 egg 1 tablespoon olive oil (for frying) cherry tomatoes , cut in half (optional) Advertisement directions Mix together the dry oats and water, microwave for 1.5 minutes. Swirl in pesto (and tomatoes if using). Fry an egg to desired runniness in olive oil. Top pesto oats with egg. Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY keileen icons / following Follow Me 1 Follower 6 Recipes 2 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Perfect Rump Roast Broil a Perfect Steak Utterly Deadly Southern Pecan Pie Simple Oven-Baked Sea Bass Mussels in White Wine and Garlic Jo Mama's World Famous Spaghetti 50+ Quick & Easy Ground Beef Dinner Recipes 43 Favorite Potluck Recipes 42 Rise-and-Shine Breakfast Casseroles Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Pesto Oatmeal", "author": "keileen", "cookTime": "PT5M", "prepTime": "PT0S", "totalTime": "PT5M", "datePublished": "2013-10-07T04:33Z", "description": "Make and share this Pesto Oatmeal recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Breakfast", "keywords": "Grains,Savory,< 15 Mins,Easy", "recipeIngredient": ["1/2 cup oats", "3/4 cup water", "2 tablespoons pesto sauce", "1 egg", "1 tablespoon olive oil (for frying)", " cherry tomatoes, cut in half (optional)"], "nutrition": {"@type": "NutritionInformation", "calories": "494.3", "fatContent": "23.6", "saturatedFatContent": "4.4", "cholesterolContent": "186", "sodiumContent": "78.2", "carbohydrateContent": "52", "fiberContent": "8.3", "sugarContent": "0.2", "proteinContent": "19.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Mix together the dry oats and water, microwave for 1.5 minutes."}, {"@type": "HowToStep", "text": "Swirl in pesto (and tomatoes if using)."}, {"@type": "HowToStep", "text": "Fry an egg to desired runniness in olive oil."}, {"@type": "HowToStep", "text": "Top pesto oats with egg."}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "1 bowl, 1 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

White Gelatin Salad With Fruit Topping Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE White Gelatin Salad With Fruit Topping Submitted by lynettejs "This is a very versatile salad that can be used in a jello mold, put into a springform pan with a graham cracker crust, served in a 9X13" pan or used to fill individual ramekins. My mother has made this recipe for nearly every holiday dinner at the request (more like demand) of my daughter! The fruit topping is just a canned fruit filling that would typically be used as pie filling. Any flavor will work well. Cooking time is chiilling time to ensure a good set. Enjoy!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by lynettejs Ready In: 8hrs 10mins Ingredients: 6 Serves: 8-10 Nutrition information Advertisement ingredients Units: US 1 ⁄ 2 ounce unflavored gelatin (such as 2 envelopes of Knox gelatine) 1 1 ⁄ 2 cups granulated sugar 1 1 ⁄ 2 cups boiling water 16 ounces sour cream 8 ounces Cool Whip fruit pie filling, such as Thank You brand Advertisement directions Dissolve gelatin in 1 cup cold water. Set aside. Mix sugar into boiling water, stirring until dissolved. Add gelatin mixture to sugar water. Add sour cream and mix until lumps have disappeared. Fold in Cool Whip. Pour into mold or dish. (May lightly grease mold with mayo. This will not affect the flavor at the end.). Chill overnight. Serve with pie filling as topping or in center of round mold. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY lynettejs United States icons / following Follow Me 11 Recipes 1 Tweak <p>I am a full-time working mother as well as a part-time college student. I love to cook, but obviously, I don't have a great deal of time to spend in the kitchen. I am always on the look-out for meals that I can prepare for my family of four that are kid-friendly, husband-friendly (hates cheese!) and take 30 minutes or less. 'Zaar has been a lifesaver!</p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "White Gelatin Salad With Fruit Topping", "author": "lynettejs", "cookTime": "PT8H", "prepTime": "PT10M", "totalTime": "PT8H10M", "datePublished": "2009-12-28T16:56Z", "description": "This is a very versatile salad that can be used in a jello mold, put into a springform pan with a graham cracker crust, served in a 9X13&quot; pan or used to fill individual ramekins. My mother has made this recipe for nearly every holiday dinner at the request (more like demand) of my daughter! The fruit topping is just a canned fruit filling that would typically be used as pie filling. Any flavor will work well. Cooking time is chiilling time to ensure a good set. Enjoy!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/40/51/61/picvLr3RO.jpg", "recipeCategory": "Gelatin", "keywords": "Dessert", "recipeIngredient": ["1/2 ounce unflavored gelatin (such as 2 envelopes of Knox gelatine)", "1 1/2 cups granulated sugar", "1 1/2 cups boiling water", "16 ounces sour cream", "8 ounces Cool Whip", " fruit pie filling, such as Thank You brand "], "nutrition": {"@type": "NutritionInformation", "calories": "356.6", "fatContent": "19", "saturatedFatContent": "13.1", "cholesterolContent": "31.1", "sodiumContent": "60.1", "carbohydrateContent": "45.8", "fiberContent": "0", "sugarContent": "46", "proteinContent": "3.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Dissolve gelatin in 1 cup cold water. Set aside.\r"}, {"@type": "HowToStep", "text": "Mix sugar into boiling water, stirring until dissolved.\r"}, {"@type": "HowToStep", "text": "Add gelatin mixture to sugar water.\r"}, {"@type": "HowToStep", "text": "Add sour cream and mix until lumps have disappeared. \r"}, {"@type": "HowToStep", "text": "Fold in Cool Whip. \r"}, {"@type": "HowToStep", "text": "Pour into mold or dish. (May lightly grease mold with mayo. This will not affect the flavor at the end.).\r"}, {"@type": "HowToStep", "text": "Chill overnight.\r"}, {"@type": "HowToStep", "text": "Serve with pie filling as topping or in center of round mold."}], "recipeYield": "8-10 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Crock Pot Spicy Seven Bean Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Crock Pot Spicy Seven Bean 1 Submitted by fitmama "This is a combination of a five star vegan recipe, my own, and a friends. I always use this recipe when I make seven bean soup, its a keeper!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 8hrs 30mins Ingredients: 14 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 (1 lb) package cubed 95% lean ham 2 cups seven beans, with seasoning included 5 cups water 1 small onion 1 teaspoon minced garlic or 2 garlic cloves , minced 8 ounces baby carrots 4 stalks celery , sliced 4 plum tomatoes , diced 1 ⁄ 2 teaspoon grated ginger 1 bay leaf 1 ⁄ 2 teaspoon lemon pepper 2 tablespoons barbecue sauce 1 teaspoon chili powder 3 tablespoons ketchup Advertisement directions Combine 5 cups of water with beans in crock pot and let stand overnight. Drain standing water from the crock pot and add 5 fresh cups cold water. Add spices, sauces,& vegetables to the crock pot. Cook on high for approximately 6 hours or until beans are done, then cook on low for an additional 2 hours. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Heart-warming soup on a budget! I added about 3 cups of broth and increased the seasonings to compensate. Thanks fitmama for feeding me on my broke-budget this week! icons / ellipsis / ellipsis-horizontal Carianne Reply Advertisement RECIPE SUBMITTED BY fitmama icons / following Follow Me 1 Follower 6 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Simple Crock Pot Spicy & Sweet Sausage Sandwich by Candace Michelle 2 Slow Cooker/Crock Pot Spicy Italian Roast by ------- 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Crock Pot Spicy Seven Bean", "author": "fitmama", "cookTime": "PT8H", "prepTime": "PT30M", "totalTime": "PT8H30M", "datePublished": "2003-03-31T19:59Z", "description": "This is a combination of a five star vegan recipe, my own, and a friends. I always use this recipe when I make seven bean soup, its a keeper!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "One Dish Meal", "keywords": "Ham,Pork,Meat,Spicy,Weeknight", "recipeIngredient": ["1 (1 lb) package cubed 95% lean ham", "2 cups seven beans, with seasoning included ", "5 cups water", "1 small onion", "1 teaspoon minced garlic or 2 garlic cloves, minced ", "8 ounces baby carrots", "4 stalks celery, sliced ", "4 plum tomatoes, diced ", "1/2 teaspoon grated ginger", "1 bay leaf", "1/2 teaspoon lemon pepper", "2 tablespoons barbecue sauce", "1 teaspoon chili powder", "3 tablespoons ketchup"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "109.2", "fatContent": "3.1", "saturatedFatContent": "1", "cholesterolContent": "17", "sodiumContent": "781.4", "carbohydrateContent": "7.6", "fiberContent": "1.5", "sugarContent": "4.3", "proteinContent": "12.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Combine 5 cups of water with beans in crock pot and let stand overnight."}, {"@type": "HowToStep", "text": "Drain standing water from the crock pot and add 5 fresh cups cold water."}, {"@type": "HowToStep", "text": "Add spices, sauces,&amp; vegetables to the crock pot."}, {"@type": "HowToStep", "text": "Cook on high for approximately 6 hours or until beans are done, then cook on low for an additional 2 hours."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "Heart-warming soup on a budget! I added about 3 cups of broth and increased the seasonings to compensate. Thanks fitmama for feeding me on my broke-budget this week!", "datePublished": "December 01, 2004", "itemReviewed": {"@type": "Thing", "name": "Crock Pot Spicy Seven Bean"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Carianne"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Avocado - Grapefruit Salad With Lime Vinaigrette Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Avocado - Grapefruit Salad With Lime Vinaigrette Submitted by Abby Girl "If you are an avocado lover, you will like this salad. The dressing makes alot, so you might want to cut it in half. This is from the Bon Appetit series" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 25mins Ingredients: 10 Serves: 6 Nutrition information Advertisement ingredients Units: US 1 red leaf lettuce , torn into pieces 2 avocados , sliced 1 large red grapefruit , peel and pith cut away and sections cut fre from membranes Dressing 1 ⁄ 4 cup lime juice 1 tablespoon honey 1 ⁄ 4 teaspoon red pepper flakes 1 ⁄ 4 teaspoon dry mustard 3 tablespoons sugar 1 ⁄ 2 cup vegetable oil salt and pepper Advertisement directions Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates. Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil. To serve: sprinkle a little of the dressing over the salad and serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Abby Girl icons / following Follow Me 29 Followers 845 Recipes 43 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Avocado & Grapefruit Salad (Aka Friendly Flavor Fusion) by twissis 2 Avocado Grapefruit Salad by Countrywife 4 Baby Spinach, Avocado, Grapefruit Salad by bbblampwork 1 Grapefruit Avocado Salad by hipbonez 1 View All Recipes Related Pages Simple Lime Salad Dressing Caribbean Shrimp Salad With Lime Vinaigrette The Best Belgian Waffles Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette Black Bean Taco Salad With Lime Vinaigrette Noodle Salad with Peanut-Lime Vinaigrette Avocado Grapefruit Salad Baby Spinach, Avocado, Grapefruit Salad Cilantro Lime Vinaigrette Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Avocado - Grapefruit Salad With Lime Vinaigrette", "author": "Abby Girl", "cookTime": "", "prepTime": "PT25M", "totalTime": "PT25M", "datePublished": "2010-04-08T14:02Z", "description": "If you are an avocado lover, you will like this salad. The dressing makes alot, so you might want to cut it in half. This is from the Bon Appetit series", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 30 Mins", "keywords": "Easy", "recipeIngredient": ["1 red leaf lettuce, torn into pieces ", "2 avocados, sliced ", "1 large red grapefruit, peel and pith cut away and sections cut fre from membranes ", "1/4 cup lime juice", "1 tablespoon honey", "1/4 teaspoon red pepper flakes", "1/4 teaspoon dry mustard", "3 tablespoons sugar", "1/2 cup vegetable oil", " salt and pepper"], "nutrition": {"@type": "NutritionInformation", "calories": "323.5", "fatContent": "28.1", "saturatedFatContent": "3.8", "cholesterolContent": "0", "sodiumContent": "5.1", "carbohydrateContent": "20.2", "fiberContent": "5.2", "sugarContent": "12.6", "proteinContent": "1.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates.\r"}, {"@type": "HowToStep", "text": "Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil. \r"}, {"@type": "HowToStep", "text": "To serve: sprinkle a little of the dressing over the salad and serve."}], "recipeYield": "6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Indian Cornbread Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Indian Cornbread 1 Submitted by Summerwine "A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Summerwine Ready In: 50mins Ingredients: 6 Serves: 8-10 Nutrition information Advertisement ingredients Units: US 1 (14 ounce) can creamed corn 1 (14 ounce) can whole corn , drained 2 eggs , beaten 1 (8 ounce) container sour cream 1 ⁄ 2 cup butter , melted 1 (8 ounce) box Jiffy corn muffin mix Advertisement directions Preheat oven to 350°F. Mix all ingredients together and put in a buttered casserole dish. Bake uncovered at 350F for 40-45 minutes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question What size dish to use and is it block creme cheese softened icons / ellipsis / ellipsis-horizontal gcarmack48 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Simply marvelous! I used Live Free gluten free cornbread mix with 1/4 cup sugar instead and it was sooooo good! icons / ellipsis / ellipsis-horizontal TravisYolanda B. Reply Advertisement Tweaks MOST POPULAR MOST RECENT Jiffy to Live Free Gluten Free cornbread mix and sugar icons / ellipsis / ellipsis-horizontal TravisYolanda B. Reply RECIPE SUBMITTED BY Summerwine icons / following Follow Me 9 Followers 20 Recipes 6 Tweaks . View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Spicy Indian Cornbread by Donna Luckadoo 3 Indian Cornbread ( Makai Ki Roti) by HappyBunny 3 Vegetable-Packed Indian "cornbread" by kitchengrrl 0 How to Peel Peaches, 3 Ways View All Recipes Related Pages Spam Sushi Maki Rolls Spicy Indian Cornbread The Best Belgian Waffles Rustic Oatmeal Cornbread Broccoli Cornbread Vidalia Onion Cornbread Apple Cornbread Corny Cornbread Bombay Spiced Potatoes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Indian Cornbread", "author": "Summerwine", "cookTime": "PT45M", "prepTime": "PT5M", "totalTime": "PT50M", "datePublished": "2007-11-20T16:09Z", "description": "A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/26/67/92/pic0tbdWr.jpg", "recipeCategory": "Quick Breads", "keywords": "Breads,Corn,Vegetable,Potluck,Thanksgiving,< 60 Mins,Oven,Beginner Cook,Easy", "recipeIngredient": ["1 (14 ounce) can creamed corn", "1 (14 ounce) can whole corn, drained ", "2 eggs, beaten ", "1 (8 ounce) container sour cream", "1/2 cup butter, melted ", "1 (8 ounce) box Jiffy corn muffin mix"], "nutrition": {"@type": "NutritionInformation", "calories": "384", "fatContent": "23.3", "saturatedFatContent": "12.6", "cholesterolContent": "97.1", "sodiumContent": "590.7", "carbohydrateContent": "40.3", "fiberContent": "3.8", "sugarContent": "9.2", "proteinContent": "7.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350&deg;F."}, {"@type": "HowToStep", "text": "Mix all ingredients together and put in a buttered casserole dish."}, {"@type": "HowToStep", "text": "Bake uncovered at 350F for 40-45 minutes."}], "recipeYield": "8-10 serving(s)", "review": [{"@type": "Review", "description": "Simply marvelous! I used Live Free gluten free cornbread mix with 1/4 cup sugar instead and it was sooooo good!", "datePublished": "December 30, 2016", "itemReviewed": {"@type": "Thing", "name": "Indian Cornbread"}, "author": "TravisYolanda B."}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Amy's Special Raspberry Jam Bars Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Amy's Special Raspberry Jam Bars 2 Submitted by Redneck Epicurean "I love raspberries and enjoy finding recipes to use them any way I can. This one is a VERY tweaked recipe that has become one of my favorites. This can also be made with blueberry or cherry jam. They're so quick because I use a sugar cookie mix, but you could make them from scratch." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Kim127 Ready In: 25mins Ingredients: 8 Yields: 1 9x13 pan Nutrition information Advertisement ingredients Units: US 1 (17 1/2 ounce) sugar cookie mix 1 egg 3 tablespoons oil 1 tablespoon water 1 ⁄ 2 cup white chocolate chips 1 tablespoon milk 1 (1 lb) container cream cheese frosting 1 ⁄ 4 - 1 ⁄ 3 cup seedless sugar-free raspberry jam Advertisement directions Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside. Combine cookie mix, oil, egg, and water. Fold in the white chocolate chips and press into the bottom of the pan. Bake until edges are golden brown, about 10 minutes, and cool completely. Microwave the frosting for about 10 seconds to soften and stir in the milk. Spread on the cooled bars. Drop the jam by spoonfuls onto the frosting and swirl with a knife. Allow frosting to firm before cutting. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I really liked these cookies. As MuffinGoddes said, they are really sweet, but really sweet can be a really good thing every now and then. They were simple to make and cooked up fine. I only had vanilla frosting so that is what I used. Amy, thanks so much, they are as sweet as you!! icons / ellipsis / ellipsis-horizontal Kim127 Reply I loved these! I must add this disclaimer: if you don't like extremely sweet desserts, this recipe will probably not appeal to you. That being said, I loved these because they reminded me of the awesome giant frosted sugar cookies that I get once in a while at the local Market Basket bakery. They're tooth-achingly sweet, but I adore them. If you are a frosting lover like me, you will really like these. The jam cuts the sweetness of the cookie base and the frosting just a bit, so it's a nice touch. I made these with blueberry jam this time, so I'll have to try the raspberry next time (the blueberry jam was pretty good, though). This was so easy and quick to make, too. This may not be for everyone, but I highly recommend it to any frosting lover! Thanks for posting! :) icons / ellipsis / ellipsis-horizontal Muffin Goddess Reply Advertisement RECIPE SUBMITTED BY Redneck Epicurean United States icons / following Follow Me 203 Followers 520 Recipes 1 Tweak If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness. The day Amy passed away was one of the saddest moments here in the Zaar community. Tears all over the world were shed on that day. Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean. The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community. NcMysteryShopper May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences. Kathy at Recipezaar http://www.recipezaar.com/bb/viewtopic.zsp?t=209732 http://www.recipezaar.com/bb/viewtopic.zsp?t=209748 http://redneckepicurean.vox.com/ ******************************************* Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God. I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. (If you have a son who is aged between 23-30, please send picture resume to my email address if he is looking for a wife who excels at domestics. j/k) I love to cook, collect recipes, cookbooks, apple stuff for my kitchen, and Cinderella stuff. I enjoy throwing dinner parties, cooking for Pop and Mom and sometimes Chris, scrapbooking (my second favorite hobby, only to food), and making new friends. I love to hear from people everywhere. There is so much to learn from everything here at Zaar. I love the new design and think the elves do a great job. My dream job is opening my own restaurant, followed by working for Zaar, which I hear is an experience all in itself. Lots of hard work and lots of wonderful rewards. My favorite chef of all times is Paula Deen and if I had upon gunpoint to choose another mother, it might be her. BUT I am in love with her son Bobby (the single one) and would love to just snatch him up and become the next DEEN daughter-in-law. A little bit more about my faith...I am a born again Christian. I go to a small country church where the majority of us are family and my family cemetery is on the property. We have "eatin' meetin's" every fifth Sunday, holidays, and every other chance we can get. Sometimes it's full meals and sometimes it's soup and sandwiches. Most of the ladies at my church are good cooks. Everyone knows I've had gourmet training and really expect if I bring something for it to be good, especially since my mom is a great cook too. (See her chocolate pie recipe in my cookbook.) When the Christians all gather in heaven for the Feast that will never end (and let me just say, if you know my situation, you know I have terrible problems with the intestines) I will not have tummy problems, I will eat like there is no tomorrow, and I will be the one adding cinammon to the milk and honey because Jesus knows I love it! If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it. Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src="http://www.recipezaar.com/members/home/86764/cookin_kitty1_1_1.JPG"> Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth. My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. Chances are, they do not know everything about whatever it is they are talking about and their comments make me feel like giving them a swift kick in the hind end. I guess I just feel if you have some kind of positive advice or if are giving negative reviews that have a valid justification, that’s cool. But if you’re just ripping someone to shreds, you’re rude and hateful and I don’t like that. My favorite recipes tend to be those "family-style" things like comfort food. Of course, I love to try new and different things, but must be VERY careful due to the intestines problem. <img src="http://www.recipezaar.com/members/home/86764/peeking_teacup.gif"> COFFEE, CHOCOLATE, MEN. SOME THINGS ARE JUST BETTER RICH! <img src="http://www.recipezaar.com/members/home/86764/steaming_chocolate.gif"> <img src="http://www.recipezaar.com/members/home/86764/cat_fat.jpg"> <img src="http://www.recipezaar.com/members/home/86764/ugly_men.jpg"> <img src="http://www.recipezaar.com/members/home/86764/dwarves_menopause.jpg"> MY ZAAR GAMES & AWARDS <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/FlagAboutMe.jpg"> <img src="http://www.recipezaar.com/members/home/86764/utens1.gif"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Jam Bars Microwave Peanut Butter and Jam Bars The Best Belgian Waffles Microwave Oatmeal Jam Bars Chunky Chocolate Jam Bars Season's Easy Jam Bars Raspberry Almond Jam Bars Graham Peanut Butter and Jam Bars Blackberry Jam Bars Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Amy's Special Raspberry Jam Bars", "author": "Redneck Epicurean", "cookTime": "PT15M", "prepTime": "PT10M", "totalTime": "PT25M", "datePublished": "2006-04-04T15:15Z", "description": "I love raspberries and enjoy finding recipes to use them any way I can. This one is a VERY tweaked recipe that has become one of my favorites. This can also be made with blueberry or cherry jam. They're so quick because I use a sugar cookie mix, but you could make them from scratch.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/16/29/33/picCoC2lT.jpg", "recipeCategory": "Bar Cookie", "keywords": "Dessert,Cookie & Brownie,Grains,Potluck,< 30 Mins,Beginner Cook,Easy,Inexpensive", "recipeIngredient": ["1 (17 1/2 ounce) sugar cookie mix", "1 egg", "3 tablespoons oil", "1 tablespoon water", "1/2 cup white chocolate chips", "1 tablespoon milk", "1 (1 lb) container cream cheese frosting", "1/4-1/3 cup seedless sugar-free raspberry jam"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "2860.1", "fatContent": "152.3", "saturatedFatContent": "44.3", "cholesterolContent": "225.5", "sodiumContent": "1021.4", "carbohydrateContent": "387.1", "fiberContent": "1.4", "sugarContent": "360.2", "proteinContent": "12.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside."}, {"@type": "HowToStep", "text": "Combine cookie mix, oil, egg, and water. Fold in the white chocolate chips and press into the bottom of the pan. Bake until edges are golden brown, about 10 minutes, and cool completely."}, {"@type": "HowToStep", "text": "Microwave the frosting for about 10 seconds to soften and stir in the milk. Spread on the cooled bars."}, {"@type": "HowToStep", "text": "Drop the jam by spoonfuls onto the frosting and swirl with a knife."}, {"@type": "HowToStep", "text": "Allow frosting to firm before cutting."}], "recipeYield": "1 9x13 pan", "review": [{"@type": "Review", "description": "I really liked these cookies. As MuffinGoddes said, they are really sweet, but really sweet can be a really good thing every now and then. They were simple to make and cooked up fine. I only had vanilla frosting so that is what I used. Amy, thanks so much, they are as sweet as you!!", "datePublished": "October 02, 2006", "itemReviewed": {"@type": "Thing", "name": "Amy's Special Raspberry Jam Bars"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Kim127"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Bean Medley Salad Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Bean Medley Salad Submitted by C and Ds Mommy "A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by C and Ds Mommy Ready In: 10mins Ingredients: 10 Serves: 6 Nutrition information Advertisement ingredients Units: US 1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find) 1 (340 ml) can peaches and cream corn (or sweet corn works) 1 small red onion , minced 3 green onions , chopped 3 tablespoons fresh parsley , chopped (can also use dried parsley) 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoon white vinegar 1 ⁄ 2 - 1 teaspoon sugar 1 pinch fresh ground black pepper Advertisement directions Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl. Repeat first step with the corn, and add to the beans. Add remaining ingredients and mix together. This recipe works best if allowed to sit for 24 hours for the flavours to blend. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY C and Ds Mommy Canada icons / following Follow Me 3 Followers 87 Recipes 2 Tweaks I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!) My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests! I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Three Bean Medley Salad by Teresa M 41 Bean Medley Marinated Salad by Sassy Sandra 1 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages Very Simple Oven Fried Chicken -- Low Fat Three Bean Medley Salad The Best Belgian Waffles Bean Medley Marinated Salad Refreshing Cannellini Bean Salad Veggie Medley Salad Barley Medley Salad Salpicão De Frango - Brazilian Cold Chicken Salad Grapefruit Orange Medley Salad Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Bean Medley Salad", "author": "C and Ds Mommy", "cookTime": "", "prepTime": "PT10M", "totalTime": "PT10M", "datePublished": "2007-08-08T22:18Z", "description": "A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. \r\nLasts about 5 days in the fridge.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/53/22/pic6ntZaH.jpg", "recipeCategory": "Beans", "keywords": "< 15 Mins", "recipeIngredient": ["1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find)", "1 (340 ml) can peaches and cream corn (or sweet corn works)", "1 small red onion, minced ", "3 green onions, chopped ", "3 tablespoons fresh parsley, chopped (can also use dried parsley)", "3 tablespoons olive oil", "3 tablespoons red wine vinegar", "1 tablespoon white vinegar", "1/2-1 teaspoon sugar", "1 pinch fresh ground black pepper"], "nutrition": {"@type": "NutritionInformation", "calories": "101.4", "fatContent": "7.2", "saturatedFatContent": "1", "cholesterolContent": "0", "sodiumContent": "86.9", "carbohydrateContent": "9.5", "fiberContent": "1.2", "sugarContent": "2.4", "proteinContent": "1.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl."}, {"@type": "HowToStep", "text": "Repeat first step with the corn, and add to the beans."}, {"@type": "HowToStep", "text": "Add remaining ingredients and mix together."}, {"@type": "HowToStep", "text": "This recipe works best if allowed to sit for 24 hours for the flavours to blend."}], "recipeYield": "6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Shrimp and Black Bean Nachos Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Shrimp and Black Bean Nachos Submitted by ratherbeswimmin "Adapted from Cooking Light. My sister made these and I thought they were very tasty. Serving size: 2 nachos; 83 calories, 2.4 g fat, 10.7 g. carbs, 26 mg cholesterol." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 45mins Ingredients: 14 Serves: 15 Nutrition information Advertisement ingredients Units: US Shrimp Salsa 3 ⁄ 4 cup chopped fresh cilantro 1 ⁄ 2 cup diced red onion 2 tablespoons fresh lime juice 1 tablespoon minced seeded serrano chili 1 tablespoon extra virgin olive oil 1 teaspoon Worcestershire sauce 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon black pepper 3 ⁄ 4 lb medium shrimp , cooked, peeled, and chopped 2 cups diced tomatoes 1 ⁄ 2 cup diced peeled avocado Remaining ingredients 1 cup drained canned black beans 1 ⁄ 2 teaspoon ground cumin 30 baked corn tortilla chips Advertisement directions To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes. Add in the tomato and avocado; stir to combine; set aside. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth. Spread each chip with 1 teaspoon black bean mixture. Top each chip with 1 tablespoon shrimp mixture. Serve immediately. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY ratherbeswimmin icons / following Follow Me 609 Followers 7742 Recipes 13 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Black Bean Nachos With Chipotle Tabasco by COOKGIRl 3 Black Bean Nachos by litldarlin 1 Ultimate Black Bean Nachos by VKuuipo Bridges 1 Black Bean Nachos by dicentra 0 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Shrimp and Black Bean Nachos", "author": "ratherbeswimmin", "cookTime": "", "prepTime": "PT45M", "totalTime": "PT45M", "datePublished": "2005-04-12T13:46Z", "description": "Adapted from Cooking Light. My sister made these and I thought they were very tasty. Serving size: 2 nachos; 83 calories, 2.4 g fat, 10.7 g. carbs, 26 mg cholesterol.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Black Beans", "keywords": "Beans,< 60 Mins,For Large Groups,Refrigerator,Small Appliance", "recipeIngredient": ["3/4 cup chopped fresh cilantro", "1/2 cup diced red onion", "2 tablespoons fresh lime juice", "1 tablespoon minced seeded serrano chili", "1 tablespoon extra virgin olive oil", "1 teaspoon Worcestershire sauce", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "3/4 lb medium shrimp, cooked, peeled, and chopped ", "2 cups diced tomatoes", "1/2 cup diced peeled avocado", "1 cup drained canned black beans", "1/2 teaspoon ground cumin", "30 baked corn tortilla chips"], "nutrition": {"@type": "NutritionInformation", "calories": "64.1", "fatContent": "2.2", "saturatedFatContent": "0.3", "cholesterolContent": "34.6", "sodiumContent": "181.8", "carbohydrateContent": "5.3", "fiberContent": "1.9", "sugarContent": "1", "proteinContent": "6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes.\r"}, {"@type": "HowToStep", "text": "Add in the tomato and avocado; stir to combine; set aside.\r"}, {"@type": "HowToStep", "text": "Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth.\r"}, {"@type": "HowToStep", "text": "Spread each chip with 1 teaspoon black bean mixture.\r"}, {"@type": "HowToStep", "text": "Top each chip with 1 tablespoon shrimp mixture.\r"}, {"@type": "HowToStep", "text": "Serve immediately."}], "recipeYield": "15 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Mini Chocolate Chip Cheesecakes Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Mini Chocolate Chip Cheesecakes Submitted by Rubyrocks "Great for Potlucks, holidays and parties. You can have fun trying different cookies in the muffin tins. I try different things on top." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 35mins Ingredients: 6 Yields: 24 cheesecakes Nutrition information Advertisement ingredients Units: US 2 packages cream cheese , soften (8 oz. each) 3 eggs 1 ⁄ 4 cup sour cream 1 teaspoon almond extract 1 ⁄ 2 cup sugar Oreo cookies Advertisement directions Whip soften cream cheese with electric mixer, then add sour cream, whip till blended add in sugar, whip for a minute, add eggs, almond extract. Mix. Finally add in mini chocolate chips. Place foil cupcake papers in muffin pan. Spray each foil cupcake cup once with baking spray. Then Place 24 cookies in cupcake papers. Fill each paper 2/3 full with blended mixture. Bake at 350 degrees for 20 minutes. Cool. Top with Chocolate and refrigerate. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Rubyrocks icons / following Follow Me 1 Recipe Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Baileys Irish Cream Chocolate Chip Cheesecake by Leslie 96 "THE BEST" chocolate chip cheesecake(ever!) by Rhonda J 23 Chocolate Chip Cheesecake by chia2160 11 Chocolate Chip Cheesecake With Oreo Cookie Crust by Kittencalrecipezazz 7 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Mini Chocolate Chip Cheesecakes", "author": "Rubyrocks", "cookTime": "PT20M", "prepTime": "PT15M", "totalTime": "PT35M", "datePublished": "2010-12-01T14:18Z", "description": "Great for Potlucks, holidays and parties. You can have fun trying different cookies in the muffin tins. I try different things on top.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "< 60 Mins,Easy", "recipeIngredient": ["2 packages cream cheese, soften (8 oz. each)", "3 eggs", "1/4 cup sour cream", "1 teaspoon almond extract", "1/2 cup sugar", " Oreo cookies"], "nutrition": {"@type": "NutritionInformation", "calories": "96.9", "fatContent": "7.7", "saturatedFatContent": "4.7", "cholesterolContent": "48.3", "sodiumContent": "66", "carbohydrateContent": "4.8", "fiberContent": "0", "sugarContent": "4.3", "proteinContent": "2.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Whip soften cream cheese with electric mixer, then add sour cream, whip till blended add in sugar, whip for a minute, add eggs, almond extract. Mix. Finally add in mini chocolate chips. Place foil cupcake papers in muffin pan. Spray each foil cupcake cup once with baking spray. Then Place 24 cookies in cupcake papers. Fill each paper 2/3 full with blended mixture. Bake at 350 degrees for 20 minutes. Cool. Top with Chocolate and refrigerate."}], "recipeYield": "24 cheesecakes", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Quinoa-Bulgur Wheat Pilaf Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Quinoa-Bulgur Wheat Pilaf 1 Submitted by dicentra "Vegetarian Times." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 25mins Ingredients: 9 Serves: 4 Nutrition information Advertisement ingredients Units: US 2 tablespoons olive oil 1 large onion , peeled and diced 1 ⁄ 2 cup uncooked quinoa 1 ⁄ 2 cup Bulgar wheat 2 cups fat-free vegetable broth 1 ⁄ 2 lb asparagus , trimmed and cut into 2-inch lengths 1 ⁄ 2 lb green beans , trimmed 1 1 ⁄ 2 cups artichoke hearts , drained salt & fresh ground pepper Advertisement directions Heat skillet over medium heat. When hot, add 1 tablespoon oil. Add diced onion, and sauté for 1 minute. Add remaining oil, quinoa and bulgur wheat, and continue cooking and stirring for about 2 minutes, or until grains turn slightly golden. Reduce heat to medium-low, add vegetable broth, cover skillet, and cook for 10 minutes, stirring occasionally. Add asparagus and beans, re-cover skillet, and continue cooking and stirring until liquid is absorbed and grains are tender, about 10 minutes more. Remove from heat, and stir in artichoke hearts and seasonings. Serve hot. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review made this for 2 and used a tsp kosher salt and a tsp freshly ground black pepper. Bland. So, I added 1/4 cup crumbled Feta Cheese and that did wonders. For the last 5 minutes on the stove, I added 1 1/2 C cubed rotisserie chicken and the artichokes so that would heat through. The recipe doesn't spec artichokes in water or marinated ones. I used the former but I think the marinated ones would add a lot to the final dish, including giving it a smoother, silkier mouth feel with the additional oil. icons / ellipsis / ellipsis-horizontal Nancy M Reply Advertisement RECIPE SUBMITTED BY dicentra icons / following Follow Me 65 Followers 6375 Recipes 36 Tweaks <p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi by Chef floWer 7 Yummy Whole Grain Wheat Pilaf (Wheat Berry) by PookeyLumLum 0 Bulgar Pilavi (Cracked Wheat Pilaf) by CJAY8248 2 Bulgur Wheat Pilaf by Annisette 1 View All Recipes Related Pages Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi Lebanese Bulgur The Best Belgian Waffles Bulgur Wheat Pilaf Mushroom and Quinoa Pilaf Simple Bulgur Pilaf Lebanese Meatballs Greek Bulgur Pilaf Caramelized Onion, Mushroom and Bulgur Pilaf Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Quinoa-Bulgur Wheat Pilaf", "author": "dicentra", "cookTime": "PT20M", "prepTime": "PT5M", "totalTime": "PT25M", "datePublished": "2008-04-03T16:11Z", "description": "Make and share this Quinoa-Bulgur Wheat Pilaf recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Grains", "keywords": "< 30 Mins", "recipeIngredient": ["2 tablespoons olive oil", "1 large onion, peeled and diced ", "1/2 cup uncooked quinoa", "1/2 cup Bulgar wheat", "2 cups fat-free vegetable broth", "1/2 lb asparagus, trimmed and cut into 2-inch lengths ", "1/2 lb green beans, trimmed ", "1 1/2 cups artichoke hearts, drained ", " salt & fresh ground pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "235.4", "fatContent": "8.4", "saturatedFatContent": "1.2", "cholesterolContent": "0", "sodiumContent": "226.8", "carbohydrateContent": "36.1", "fiberContent": "9.3", "sugarContent": "3.8", "proteinContent": "8.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat skillet over medium heat. When hot, add 1 tablespoon oil. Add diced onion, and saut&eacute; for 1 minute."}, {"@type": "HowToStep", "text": "Add remaining oil, quinoa and bulgur wheat, and continue cooking and stirring for about 2 minutes, or until grains turn slightly golden."}, {"@type": "HowToStep", "text": "Reduce heat to medium-low, add vegetable broth, cover skillet, and cook for 10 minutes, stirring occasionally. Add asparagus and beans, re-cover skillet, and continue cooking and stirring until liquid is absorbed and grains are tender, about 10 minutes more."}, {"@type": "HowToStep", "text": "Remove from heat, and stir in artichoke hearts and seasonings. Serve hot."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "made this for 2 and used a tsp kosher salt and a tsp freshly ground black pepper. Bland. So, I added 1/4 cup crumbled Feta Cheese and that did wonders. For the last 5 minutes on the stove, I added 1 1/2 C cubed rotisserie chicken and the artichokes so that would heat through. The recipe doesn't spec artichokes in water or marinated ones. I used the former but I think the marinated ones would add a lot to the final dish, including giving it a smoother, silkier mouth feel with the additional oil.", "datePublished": "January 18, 2023", "itemReviewed": {"@type": "Thing", "name": "Quinoa-Bulgur Wheat Pilaf"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Nancy M"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Warm Imported Olive Appetizer Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Warm Imported Olive Appetizer 1 Submitted by COOKGIRl "From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 15mins Ingredients: 9 Serves: 12 Nutrition information Advertisement ingredients Units: US 1 ⁄ 2 lb kalamata olive 1 ⁄ 2 lb nicoise olive extra virgin olive oil Spicy Olives 2 garlic cloves , minced finely 1 tablespoon fresh red hot chili pepper , finely minced Zesty Olives 2 -3 bay leaves (fresh if you have them!) 1 ⁄ 2 teaspoon fennel seed , slightly crushed Zingy Olives 1 tablespoon fresh lemon peel (or orange peel) 1 ⁄ 2 teaspoon fresh thyme (rosemary or oregano can be substituted) Advertisement directions Preheat oven to 350 degrees. Rinse and drain the olives well. In 3 separate, small oven proof pans divide the olives up and toss with the olive oil. Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat. Bake approximately 15-25 minutes. Transfer to divided serving platter. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review There is a version of this recipe in the new Martha Stewart cookbook which seems to combine and borrow a bit from these variations. The version I made includes bay leaves, red pepper flakes, rosemary and orange peel. The flavor is very nice. I wish I had seen this recipe first as I think fennel seeds would be an outstanding addition. icons / ellipsis / ellipsis-horizontal iris5555 Reply Advertisement RECIPE SUBMITTED BY COOKGIRl United States icons / following Follow Me 99 Followers 1250 Recipes 193 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Black Olive Appetizers by Barb in WNY 13 Olive Oil Bread Dip by CrystalA 12 Black Olive Dip by *Parsley* 17 Olive Dip by Babyoil 11 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Warm Imported Olive Appetizer", "author": "COOKGIRl", "cookTime": "PT15M", "prepTime": "PT0S", "totalTime": "PT15M", "datePublished": "2005-12-28T21:14Z", "description": "From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Fruit", "keywords": "European,Low Protein,Vegan,Low Cholesterol,Healthy,Brunch,< 15 Mins,Easy", "recipeIngredient": ["1/2 lb kalamata olive", "1/2 lb nicoise olive", " extra virgin olive oil", "2 garlic cloves, minced finely ", "1 tablespoon fresh red hot chili pepper, finely minced ", "2 -3 bay leaves (fresh if you have them!)", "1/2 teaspoon fennel seed, slightly crushed ", "1 tablespoon fresh lemon peel (or orange peel)", "1/2 teaspoon fresh thyme (rosemary or oregano can be substituted)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "64.8", "fatContent": "4.2", "saturatedFatContent": "0.6", "cholesterolContent": "0", "sodiumContent": "333.6", "carbohydrateContent": "7.4", "fiberContent": "2.1", "sugarContent": "2.6", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350 degrees."}, {"@type": "HowToStep", "text": "Rinse and drain the olives well."}, {"@type": "HowToStep", "text": "In 3 separate, small oven proof pans divide the olives up and toss with the olive oil."}, {"@type": "HowToStep", "text": "Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat."}, {"@type": "HowToStep", "text": "Bake approximately 15-25 minutes."}, {"@type": "HowToStep", "text": "Transfer to divided serving platter."}], "recipeYield": "12 serving(s)", "review": [{"@type": "Review", "description": "There is a version of this recipe in the new Martha Stewart cookbook which seems to combine and borrow a bit from these variations. The version I made includes bay leaves, red pepper flakes, rosemary and orange peel. The flavor is very nice. I wish I had seen this recipe first as I think fennel seeds would be an outstanding addition.", "datePublished": "March 04, 2008", "itemReviewed": {"@type": "Thing", "name": "Warm Imported Olive Appetizer"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "iris5555"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Low Carb Chocolate Chip Cookies Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Low Carb Chocolate Chip Cookies 1 Submitted by 89240 "These are pretty good. No, they do not taste exactly like traditional chocolate chip cookies, but they're good for sweet cravings. They're somewhat like shortbread cookies, with chocolate chunks. I plan on trying to use more almond meal and less baking mix next time, as I don't care for the taste of the mix. For the chocolate, I used a mixture of hershey's sugar free dark and milk chocolates." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 20mins Ingredients: 8 Yields: 18-24 cookies Nutrition information Advertisement ingredients Units: US 3 ⁄ 4 cup low-carbohydrate baking mix 1 ⁄ 2 cup almond flour or 1/2 cup almond meal, see note 1 ⁄ 4 cup unsalted butter , softened 2 teaspoons vanilla 1 egg 1 egg yolk 1 cup Splenda sugar substitute 2 -3 ounces sugar-free bittersweet chocolate Advertisement directions In a food processor, mix together bake mix, almond meal, and splenda. Add butter to processor and pulse until crumbly. In a separate bowl, mix egg, yolk, and vanilla. Add the bake mix mixture to the egg mixture, a small amount at a time. Stir in chocolate pieces. Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon. Bake at 325 for 8-10 minutes. Cool, and transfer to airtight container. NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I just made these and they are great but i would recomend using dark chocolate or semi sweet chocolate chips. Other wise i love them the mixture is great. icons / ellipsis / ellipsis-horizontal darlene.grossman Reply Advertisement RECIPE SUBMITTED BY 89240 United States icons / following Follow Me 14 Followers 62 Recipes 12 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Low Carb Deep Dish Chocolate Chip Cookie by Summers 5 Low Carb Peanut Butter Chocolate Chip Cookies by Big Mike2 1 Low Carb Chocolate Chip Cookies by WannaBeMartha 3 Low Carb Chocolate Chip Cookies by Chef Jewel 0 View All Recipes Related Pages Peanut Butter Chocolate Chip Cookies Bittersweet Chocolate Cream Cheese Frosting The Best Belgian Waffles Ww Mini Chocolate Chip Cookies Ww Chewy Gluten-Free Chocolate Chip Cookies Coconut Flour Chocolate Chip Cookies Vegan Chocolate Carob Farina Nut Cookies potato chip cookies Famous Nameless Chocolate Chip Cookies Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Low Carb Chocolate Chip Cookies", "author": "89240", "cookTime": "PT10M", "prepTime": "PT10M", "totalTime": "PT20M", "datePublished": "2004-08-16T20:00Z", "description": "These are pretty good. No, they do not taste exactly like traditional chocolate chip cookies, but they're good for sweet cravings. They're somewhat like shortbread cookies, with chocolate chunks. I plan on trying to use more almond meal and less baking mix next time, as I don't care for the taste of the mix. For the chocolate, I used a mixture of hershey's sugar free dark and milk chocolates.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Drop Cookies", "keywords": "Dessert,Cookie & Brownie,Sweet,< 30 Mins,Oven,Small Appliance", "recipeIngredient": ["3/4 cup low-carbohydrate baking mix", "1/2 cup almond flour or 1/2 cup almond meal, see note ", "1/4 cup unsalted butter, softened ", "2 teaspoons vanilla", "1 egg", "1 egg yolk", "1 cup Splenda sugar substitute", "2 -3 ounces sugar-free bittersweet chocolate"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "30.8", "fatContent": "3.1", "saturatedFatContent": "1.8", "cholesterolContent": "29", "sodiumContent": "4.7", "carbohydrateContent": "0.1", "fiberContent": "0", "sugarContent": "0.1", "proteinContent": "0.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a food processor, mix together bake mix, almond meal, and splenda."}, {"@type": "HowToStep", "text": "Add butter to processor and pulse until crumbly."}, {"@type": "HowToStep", "text": "In a separate bowl, mix egg, yolk, and vanilla."}, {"@type": "HowToStep", "text": "Add the bake mix mixture to the egg mixture, a small amount at a time."}, {"@type": "HowToStep", "text": "Stir in chocolate pieces."}, {"@type": "HowToStep", "text": "Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon."}, {"@type": "HowToStep", "text": "Bake at 325 for 8-10 minutes."}, {"@type": "HowToStep", "text": "Cool, and transfer to airtight container."}, {"@type": "HowToStep", "text": "NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter."}], "recipeYield": "18-24 cookies", "review": [{"@type": "Review", "description": "I just made these and they are great but i would recomend using dark chocolate or semi sweet chocolate chips. Other wise i love them the mixture is great.", "datePublished": "April 04, 2009", "itemReviewed": {"@type": "Thing", "name": "Low Carb Chocolate Chip Cookies"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "darlene.grossman"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

No-Mayo Marinated Tuna Salad Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE No-Mayo Marinated Tuna Salad 5 Submitted by kleigh83 "I got this recipe from a heart healthy cooking school that I attended. It's very easy and when done right one serving has only 80 calories and 0.6 grams of fat." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 10mins Ingredients: 6 Serves: 4 Nutrition information Advertisement ingredients Units: US 2 (6 ounce) cans low salt light chunk tuna in water , drained and flaked (i prefer albacore) 1 ⁄ 4 cup fat-free Italian salad dressing 1 tablespoon capers , drained 1 tablespoon fresh basil , minced 1 tablespoon fresh parsley , minced lemon, zest of Advertisement directions In a medium bowl, mix tuna and remaining ingredients. Stir to blend well. Chill. Serve on a bed of lettuce, as a sandwich, stuffed in a fresh tomato -- be creative! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review BRAVO! I hate mayonnaise, and I'm not sure why everyone wants to put it in everything! This is really yummy, and I think it will become a new staple for bring-to-work lunch. I added diced celery. Also, I don't think I'll be able to get 4 servings out of this--I'll try 2. This is a great Weight Watchers recipe. Thanks for spicing up my tuna! icons / ellipsis / ellipsis-horizontal Carianne Reply 3 Mayo sucks. Thanks you so much for embracing the Italian dressing as the mayonnaise substitute. This totally works1 icons / ellipsis / ellipsis-horizontal holdthatmayo Reply 1 This recipe is definately going to my Tried & True Cookbook. I love tuna, but like many other are tired of the boring old mayo, relish, & onion mixture. This recipe is so flavorful and makes you look forward to lunch knowing you are having this salad. This would be great with pasta or cous cous also. Thank you for sharing. icons / ellipsis / ellipsis-horizontal Amber of AZ Reply BRAVO, BRAVISIMO!!! GREAT icons / ellipsis / ellipsis-horizontal m saguchi Reply I can't wait to make this! It sounds very fresh and Mediterranean tasting! I'm going to add some fresh tomatoes and basil from my garden (I have tons I need to use up)! I will take this to work for a light and healthy lunch! :) icons / ellipsis / ellipsis-horizontal Little Bee Reply Advertisement RECIPE SUBMITTED BY kleigh83 Nashville, TN icons / following Follow Me 6 Followers 32 Recipes 1 Tweak Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Butternut Squash Soup - Vegan Apple Bread The Best Belgian Waffles Carrots and Onions Mustard Marinated Steak Hearty Lasagna Soup Bierocks Luna Park Mediterranean Tuna Salad Sandwich Cauliflower White Cheddar Soup Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "No-Mayo Marinated Tuna Salad", "author": "kleigh83", "cookTime": "", "prepTime": "PT10M", "totalTime": "PT10M", "datePublished": "2003-08-28T20:01Z", "description": "I got this recipe from a heart healthy cooking school that I attended. It's very easy and when done right one serving has only 80 calories and 0.6 grams of fat.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Lunch/Snacks", "keywords": "Tuna,Very Low Carbs,High Protein,Healthy,High In...,< 15 Mins,No Cook,Beginner Cook,Easy", "recipeIngredient": ["2 (6 ounce) cans low salt light chunk tuna in water, drained and flaked (i prefer albacore)", "1/4 cup fat-free Italian salad dressing", "1 tablespoon capers, drained ", "1 tablespoon fresh basil, minced ", "1 tablespoon fresh parsley, minced ", " lemon, zest of"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "5"}, "nutrition": {"@type": "NutritionInformation", "calories": "106.6", "fatContent": "0.8", "saturatedFatContent": "0.2", "cholesterolContent": "25.9", "sodiumContent": "515.3", "carbohydrateContent": "1.4", "fiberContent": "0.2", "sugarContent": "1.3", "proteinContent": "22"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a medium bowl, mix tuna and remaining ingredients."}, {"@type": "HowToStep", "text": "Stir to blend well."}, {"@type": "HowToStep", "text": "Chill."}, {"@type": "HowToStep", "text": "Serve on a bed of lettuce, as a sandwich, stuffed in a fresh tomato -- be creative!"}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "BRAVO! I hate mayonnaise, and I'm not sure why everyone wants to put it in everything! This is really yummy, and I think it will become a new staple for bring-to-work lunch. I added diced celery. Also, I don't think I'll be able to get 4 servings out of this--I'll try 2. This is a great Weight Watchers recipe. Thanks for spicing up my tuna!", "datePublished": "September 15, 2003", "itemReviewed": {"@type": "Thing", "name": "No-Mayo Marinated Tuna Salad"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Carianne"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Sweet Whole Wheat Pancakes Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Sweet Whole Wheat Pancakes 8 Submitted by CoffeeB "The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Boomette Ready In: 15mins Ingredients: 10 Serves: 6 Nutrition information Advertisement ingredients Units: US 3 ⁄ 4 cup self-rising flour 3 ⁄ 4 cup whole wheat flour 3 tablespoons sugar (if using Splenda, 2 T.) 1 ⁄ 4 tablespoon salt 1 teaspoon baking soda 1 tablespoon maple syrup 1 egg 1 cup buttermilk 3 ⁄ 4 cup 2% low-fat milk (I use skim) 1 cup blueberries or 1 cup any chopped fruit Advertisement directions In a large bowl, combine the dry ingredients. In a medium bowl, combine remaining ingredients except berries. Mix well. Add wet ingredients to dry ingredients. Mix until smooth. Lightly coat a griddle with non-stick cooking spray. Ladle approximately 1/4 cup batter on griddle. Sprinkle with berries. Cover berries with additional batter. Cook until bubbles form. Flip and cook other side until golden brown. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Impeccable way to start the day! A taste sweet pancake that pillows the whole blueberries so well that when you cut into the pancake blueberry squirts out onto your plate. Made as written using the Splenda option and am looking forward to try the optional fruit option. Thanks so much for the post. icons / ellipsis / ellipsis-horizontal Debbwl Reply 1 Wonderful, delicate, flavorful pancakes! I made these for DS & DH, but I snagged a bite to taste it. They were excellent--much better than our usual pancake recipe, and ever so much healthier! I used 3/4 cup all-purpose flour plus 1 tsp baking powder, nonfat milk, and nonfat buttermilk. I was concerned that 1 cup of blueberries wouldn't be enough for all those pancakes (I got 13 large pancakes), but it was exactly the right amount, with about 6-8 berries per pancake. Thanks so much for sharing, CoffeeB! Made for Everyday is a Holiday tag game. icons / ellipsis / ellipsis-horizontal Halcyon Eve Reply 1 Made great fluffy, filling pancakes. I didn't have self-rising flour so I used all-purpose flour and added a tsp. of baking powder. These were terrific. icons / ellipsis / ellipsis-horizontal NannysGirl Reply 1 Lovely fluffy pancakes. I used 1 tbsp of Splenda, no sugar added syrup and skim milk and soured (with lemon) skim for the buttermilk. As dh was having breakfast with me I skipped the added fruit and just added some cinnamon because he doesn't want "chunks" of any kind in his pancakes. They are very flavorful, quick to make up and the recipe works beautifully. Made for Photo Tag. icons / ellipsis / ellipsis-horizontal Annacia Reply 1 wow these are good flannel cakes . i did add a bit more milk . the maple syrup in them is genius icons / ellipsis / ellipsis-horizontal Dienia B. Reply see 3 more reviews Advertisement RECIPE SUBMITTED BY CoffeeB icons / following Follow Me 48 Followers 192 Recipes 58 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Sweet Whole Wheat Pancakes", "author": "CoffeeB", "cookTime": "", "prepTime": "PT15M", "totalTime": "PT15M", "datePublished": "2008-04-04T02:19Z", "description": "The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/29/64/07/pic1ZqwNB.jpg", "recipeCategory": "Breakfast", "keywords": "Raspberries,Strawberry,Berries,Fruit,Healthy,< 15 Mins", "recipeIngredient": ["3/4 cup self-rising flour", "3/4 cup whole wheat flour", "3 tablespoons sugar (if using Splenda, 2 T.)", "1/4 tablespoon salt", "1 teaspoon baking soda", "1 tablespoon maple syrup", "1 egg", "1 cup buttermilk", "3/4 cup 2% low-fat milk (I use skim)", "1 cup blueberries or 1 cup any chopped fruit"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "8"}, "nutrition": {"@type": "NutritionInformation", "calories": "196.9", "fatContent": "2.4", "saturatedFatContent": "1", "cholesterolContent": "35.1", "sodiumContent": "768.9", "carbohydrateContent": "38", "fiberContent": "2.6", "sugarContent": "14.4", "proteinContent": "7.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a large bowl, combine the dry ingredients."}, {"@type": "HowToStep", "text": "In a medium bowl, combine remaining ingredients except berries."}, {"@type": "HowToStep", "text": "Mix well."}, {"@type": "HowToStep", "text": "Add wet ingredients to dry ingredients."}, {"@type": "HowToStep", "text": "Mix until smooth."}, {"@type": "HowToStep", "text": "Lightly coat a griddle with non-stick cooking spray."}, {"@type": "HowToStep", "text": "Ladle approximately 1/4 cup batter on griddle."}, {"@type": "HowToStep", "text": "Sprinkle with berries."}, {"@type": "HowToStep", "text": "Cover berries with additional batter."}, {"@type": "HowToStep", "text": "Cook until bubbles form."}, {"@type": "HowToStep", "text": "Flip and cook other side until golden brown."}], "recipeYield": "6 serving(s)", "review": [{"@type": "Review", "description": "Impeccable way to start the day! A taste sweet pancake that pillows the whole blueberries so well that when you cut into the pancake blueberry squirts out onto your plate. Made as written using the Splenda option and am looking forward to try the optional fruit option. Thanks so much for the post.", "datePublished": "July 09, 2011", "itemReviewed": {"@type": "Thing", "name": "Sweet Whole Wheat Pancakes"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Debbwl"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chickpea Curry (Garbanzos) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chickpea Curry (Garbanzos) 58 Community Pick Submitted by SaraFish "With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Jackie B. Ready In: 15mins Ingredients: 9 Serves: 2 Nutrition information Advertisement ingredients Units: US 1 (16 ounce) can chickpeas , drained and rinsed 1 onion , diced 1 teaspoon fresh ginger , minced 5 garlic cloves , minced 1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend) 1 ⁄ 2 teaspoon salt 1 medium tomatoes , diced 2 -3 tablespoons olive oil water Advertisement directions Saute onions in olive oil for 3 minutes. Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. Add chickpeas and salt and a tablespoon or so of water. Cook and stir about a minute. Add tomatoes and cook for 5 minutes, stirring gently. Add another spoonful of water if it seems dry or if it's burning or sticking. Serve with flatbread and rice. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I loove chickpeas, and oh boy, this is a great way to fix them! I didn't change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!! icons / ellipsis / ellipsis-horizontal MizzNezz Reply 15 I made this for lunch today and enjoyed it. What I really like about this recipe, is that its so easy and so quick to make. Moreoever, it is tasty and can be enjoyed with rotis, rice and white bread as well. I had it with white bread. Next time, I'll make "Chitranna rice" (yellow rice with peanuts) and enjoy this dish with that. I also had some yogurt alongside with this curry. Thanks, good recipe! icons / ellipsis / ellipsis-horizontal Charishma_Ramchandani Reply 10 I ended up using this as a base recipe for my final result; had other items in the fridge I wanted to use up, plus wanted to have leftovers for lunches later in the week. So I added a diced zucchini, some pre-cooked grilled chicken chunks, a few mushrooms, and some chili paste for some extra heat. Then I included a can of coconut milk because we like plenty of sauce to soak up the rice. I forgot the garlic, so would definitely add it next time, but the result was still good. It just needed a little more salt, no big deal really. My husband and I both thought this was yummy! icons / ellipsis / ellipsis-horizontal CookingCutie Reply 3 Great and easy, what more could you want! I didn't have any fresh tomatoes on hand so I did it with canned, but it was still delicious. Will make again for sure! icons / ellipsis / ellipsis-horizontal Tea Girl Reply 1 This is quick, easy, and delicious -- we loved it! I used 2 tsp. of Tones curry powder and served with brown rice. icons / ellipsis / ellipsis-horizontal Linorama Reply 1 see 50 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT Great, easy recipe with ingredients I usually have on hand. I added yellow squash and spinach to up the veg, but would leave out yellow squash next time because it overpowers the flavor in a weird way. The rest was delicious. Served with plain yogurt and pickled ginger. Next time I might add another tomato and use chicken stock instead of water. Thanks for the great veggie keeper! lolablitz Reply This recipe was simple but great. I used Hot Madras Curry Powder - about 3 Tbsp. I also subbed the fresh tomato with a can of diced tomatoes with its juices... I just eliminated the water from the recipe. I topped this with fresh cilantro and served it with hot naan bread. Soooo delicious. olivejuice Reply Nice idea, but not very well worked out. Make it a bit more spicy, and it would already improve. Use dopiaza curry paste instead of curry powder and some more garlic, and it might even improve more. Is This Really Nece Reply Loved this recipe! Changed it just a bit...mashed the chickpeas instead of leaving them whole and served this as a "spread" on whole wheat pita. It was wonderful!! Thanks for posting. Aroostook Reply RECIPE SUBMITTED BY SaraFish San Diego, Ca icons / following Follow Me 28 Followers 67 Recipes 18 Tweaks I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Creamy Chickpea Curry by KelBel 35 Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak by magpie diner 20 Pumpkin, Banana and Chickpea Curry by Sharon123 8 Lentil, Chickpea, Vegetable Curry by JustJanS 7 View All Recipes Related Pages Mutter Paneer -- Indian Cheese Curry Sauteed Chickpeas/Garbanzos The Best Belgian Waffles Green Curry (Vegetarian) Bengali Butternut Squash and Chickpeas Garbanzos Butternut Squash and Chickpea Curry Baked Chick Peas (Garbanzos) Vegetarian Indian Green Curry Butter Chickpea Curry Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chickpea Curry (Garbanzos)", "author": "SaraFish", "cookTime": "PT10M", "prepTime": "PT5M", "totalTime": "PT15M", "datePublished": "2002-04-16T11:56Z", "description": "With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/25/36/0/SUVR71n3THeJAEHhUfQi-DSC02375.JPG", "recipeCategory": "Curries", "keywords": "One Dish Meal,Beans,Asian,Indian,Vegan,Low Cholesterol,Spicy,< 15 Mins,Stove Top,Easy", "recipeIngredient": ["1 (16 ounce) can chickpeas, drained and rinsed ", "1 onion, diced ", "1 teaspoon fresh ginger, minced ", "5 garlic cloves, minced ", "1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)", "1/2 teaspoon salt", "1 medium tomatoes, diced ", "2 -3 tablespoons olive oil", " water"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "58"}, "nutrition": {"@type": "NutritionInformation", "calories": "437.6", "fatContent": "16.4", "saturatedFatContent": "2.2", "cholesterolContent": "0", "sodiumContent": "1267", "carbohydrateContent": "62", "fiberContent": "12.2", "sugarContent": "4.1", "proteinContent": "13"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Saute onions in olive oil for 3 minutes."}, {"@type": "HowToStep", "text": "Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so."}, {"@type": "HowToStep", "text": "Add chickpeas and salt and a tablespoon or so of water."}, {"@type": "HowToStep", "text": "Cook and stir about a minute."}, {"@type": "HowToStep", "text": "Add tomatoes and cook for 5 minutes, stirring gently."}, {"@type": "HowToStep", "text": "Add another spoonful of water if it seems dry or if it's burning or sticking."}, {"@type": "HowToStep", "text": "Serve with flatbread and rice."}], "recipeYield": "2 serving(s)", "review": [{"@type": "Review", "description": "I loove chickpeas, and oh boy, this is a great way to fix them! I didn't change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!!", "datePublished": "July 16, 2002", "itemReviewed": {"@type": "Thing", "name": "Chickpea Curry (Garbanzos)"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "MizzNezz"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Peanut Butter Protein Bites Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Peanut Butter Protein Bites Submitted by melyssamauter "Filling, sweet, snackable bites that don't require cooking. I'm a breastfeeding mom and have a hard time getting enough protein and calories throughout the day. I created this recipe by adapting some recipes I found online to my own taste to help boost my milk production. Each piece is 55 calories. They are very sweet! Use any nut butter or baking chips." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5mins Ingredients: 5 Yields: 48 Pieces Nutrition information Advertisement ingredients Units: US 1 cup peanut butter 1 cup oat flour 1 ⁄ 3 cup vanilla protein powder 1 cup Rice Krispies 1 ⁄ 3 cup white chocolate chips Advertisement directions Mix all ingredients together. Line a baking sheet with wax paper and press into flat square shape a little thinner than 1/2". Cut into 48 pieces and freeze for about 20 minutes. Store in an airtight container in the fridge. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY melyssamauter United States icons / following Follow Me 1 Recipe Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Chocolate Banana Protein Bites by Embto 0 Pumpkin Protein Bites by Kristina 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages 88 All-Time Best Dinner Recipes Broil a Perfect Steak Turkey Meatloaf Utterly Deadly Southern Pecan Pie Leftover Mashed Potato Pancakes Mussels in White Wine and Garlic Simple Oven-Roasted Corn on the Cob 43 Favorite Potluck Recipes 21 Top-Notch Halibut Recipes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Peanut Butter Protein Bites", "author": "melyssamauter", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2019-06-04T20:46Z", "description": "Filling, sweet, snackable bites that don't require cooking. I'm a breastfeeding mom and have a hard time getting enough protein and calories throughout the day. I created this recipe by adapting some recipes I found online to my own taste to help boost my milk production. Each piece is 55 calories. They are very sweet! Use any nut butter or baking chips.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["1 cup peanut butter", "1 cup oat flour", "1/3 cup vanilla protein powder", "1 cup Rice Krispies", "1/3 cup white chocolate chips"], "nutrition": {"@type": "NutritionInformation", "calories": "48.6", "fatContent": "3.2", "saturatedFatContent": "0.8", "cholesterolContent": "0.2", "sodiumContent": "29.3", "carbohydrateContent": "4", "fiberContent": "0.6", "sugarContent": "1.3", "proteinContent": "1.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Mix all ingredients together."}, {"@type": "HowToStep", "text": "Line a baking sheet with wax paper and press into flat square shape a little thinner than 1/2&quot;."}, {"@type": "HowToStep", "text": "Cut into 48 pieces and freeze for about 20 minutes."}, {"@type": "HowToStep", "text": "Store in an airtight container in the fridge."}], "recipeYield": "48 Pieces", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Desmond Hotel Bread Pudding Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Desmond Hotel Bread Pudding Submitted by jellygirl "A local radio station was selling this fabulous recipe for $1. It is worth far far more. You can also make them with 6 croissants in the bakery." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 30mins Ingredients: 8 Serves: 1 Nutrition information Advertisement ingredients Units: US 8 hotdog rolls or 6 large croissants 1 quart heavy cream 5 eggs 2 cups sugar 2 1 ⁄ 2 teaspoons vanilla 1 cup whipping cream 1 ⁄ 2 cup sugar 5 eggs Advertisement directions PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes. SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY jellygirl icons / following Follow Me 7 Followers 74 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Desmond Hotel Bread Pudding", "author": "jellygirl", "cookTime": "PT1H", "prepTime": "PT30M", "totalTime": "PT1H30M", "datePublished": "2016-04-29T17:09Z", "description": "A local radio station was selling this fabulous recipe for $1. It is worth far far more. You can also make them with 6 croissants in the bakery.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "< 4 Hours,Easy", "recipeIngredient": ["8 hotdog rolls or 6 large croissants", "1 quart heavy cream", "5 eggs", "2 cups sugar", "2 1/2 teaspoons vanilla", "1 cup whipping cream", "1/2 cup sugar", "5 eggs"], "nutrition": {"@type": "NutritionInformation", "calories": "8121.8", "fatContent": "507.5", "saturatedFatContent": "292.5", "cholesterolContent": "3490.3", "sodiumContent": "3648.8", "carbohydrateContent": "778.3", "fiberContent": "10.5", "sugarContent": "511.6", "proteinContent": "132.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes."}, {"@type": "HowToStep", "text": "SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool."}], "recipeYield": "12 , 1 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) 1 Submitted by Rita1652 "Creammmmy comfort food that you can make a meal out of." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Rita1652 Ready In: 25mins Ingredients: 13 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 tablespoon olive oil 10 ounces mushrooms , quartered 1 red onion , diced 4 garlic cloves , minced 1 ⁄ 4 cup vermouth or 1/4 cup white wine 1 ⁄ 2 teaspoon salt 1 pinch chili pepper flakes 1 ⁄ 2 teaspoon dried herbs (rosemary, thyme, oregano or parsley) 8 cups arugula , washed and spun dry 1 ⁄ 2 cup milk 1 ⁄ 2 lb blue cheese 6 cups mashed potatoes 1 ⁄ 4 lb crumbled blue cheese (optional) Advertisement directions In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid. Deglaze the pan with vermouth. Add salt, pepper flakes, herbs, nutmeg and arugula. Stir to slightly wilt. Remove to a dish and set aside. In the same pan heat milk add 1/2 pound blue cheese cook till melted. Add potatoes and mix together. Toss in the wilted arugula and mushroom mixture. Toss in optional crumbled blue cheese. Season with additional salt and pepper if needed. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Creamy and SO wonderfully flavoursome: a great blend of flavours. I made these exactly to the recipe except for the omission of the chili pepper flakes and using harvati instead of blue cheese (personal taste preferences) and basically wouldn't want to change a thing. :) I used low-fat milk, rosemary, sage and thyme. These were the perfect accompaniment to Noo's Recipe #349330. Thank you so much for sharing this super recipe, ~Rita~! Made for Newest Zaar Tag. icons / ellipsis / ellipsis-horizontal bluemoon downunder Reply Advertisement RECIPE SUBMITTED BY Rita1652 Jamesburg, New Jersey icons / following Follow Me 545 Followers 1982 Recipes 183 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Garlic Mashed Potatoes by LonghornMama 36 Garlic Mashed Potatoes by NurseJaney 28 Make Ahead Garlic Mashed Potatoes by Kate in Ontario 15 Garlic Mashed Potatoes III by Malarkey Test 27 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket)", "author": "Rita1652", "cookTime": "PT15M", "prepTime": "PT10M", "totalTime": "PT25M", "datePublished": "2006-03-14T12:48Z", "description": "Make and share this Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/15/98/36/pic3mWQl8.jpg", "recipeCategory": "Potato", "keywords": "Cheese,Greens,Vegetable,European,Spring,Savory,< 30 Mins,Stove Top", "recipeIngredient": ["1 tablespoon olive oil", "10 ounces mushrooms, quartered ", "1 red onion, diced ", "4 garlic cloves, minced ", "1/4 cup vermouth or 1/4 cup white wine", "1/2 teaspoon salt", "1 pinch chili pepper flakes", "1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)", "8 cups arugula, washed and spun dry ", "1/2 cup milk", "1/2 lb blue cheese", "6 cups mashed potatoes", "1/4 lb crumbled blue cheese (optional)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "276.2", "fatContent": "11.6", "saturatedFatContent": "6.4", "cholesterolContent": "26.6", "sodiumContent": "1032.7", "carbohydrateContent": "32.7", "fiberContent": "3.3", "sugarContent": "4.2", "proteinContent": "11.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid."}, {"@type": "HowToStep", "text": "Deglaze the pan with vermouth."}, {"@type": "HowToStep", "text": "Add salt, pepper flakes, herbs, nutmeg and arugula."}, {"@type": "HowToStep", "text": "Stir to slightly wilt."}, {"@type": "HowToStep", "text": "Remove to a dish and set aside."}, {"@type": "HowToStep", "text": "In the same pan heat milk add 1/2 pound blue cheese cook till melted."}, {"@type": "HowToStep", "text": "Add potatoes and mix together."}, {"@type": "HowToStep", "text": "Toss in the wilted arugula and mushroom mixture."}, {"@type": "HowToStep", "text": "Toss in optional crumbled blue cheese."}, {"@type": "HowToStep", "text": "Season with additional salt and pepper if needed."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "Creamy and SO wonderfully flavoursome: a great blend of flavours. I made these exactly to the recipe except for the omission of the chili pepper flakes and using harvati instead of blue cheese (personal taste preferences) and basically wouldn't want to change a thing. :) I used low-fat milk, rosemary, sage and thyme. These were the perfect accompaniment to Noo's Recipe #349330. Thank you so much for sharing this super recipe, ~Rita~! Made for Newest Zaar Tag.", "datePublished": "February 24, 2009", "itemReviewed": {"@type": "Thing", "name": "Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket)"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "bluemoon downunder"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Hazelnut and Arugula Pesto Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Hazelnut and Arugula Pesto Submitted by Ivana Sandic "Pesto with a twist!! Eat it with some nice bread, scones or whatever you like." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 10mins Ingredients: 7 Serves: 8 Nutrition information Advertisement ingredients Units: US 100 g arugula 100 g hazelnuts 3 garlic cloves 100 g pecorino cheese, grated 1 cup olive oil salt pepper Advertisement directions Wash the arugula. Peel garlic cloves and leave them whole. Toast the hazelnuts for a few minutes. Put all the ingredients into the blender and blend well. Season to taste. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Ivana Sandic icons / following Follow Me 5 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Arugula Pesto by ekives 10 Arugula Basil Pesto by Rita1652 1 Arugula Macadamia Nut Pesto by MA HIKER 1 Arugula Pesto and Sausage Lasagna by DriaDB 2 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Hazelnut and Arugula Pesto", "author": "Ivana Sandic", "cookTime": "", "prepTime": "PT10M", "totalTime": "PT10M", "datePublished": "2012-08-04T18:13Z", "description": "Make and share this Hazelnut and Arugula Pesto recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Spreads", "keywords": "Nuts,European,High In...,< 15 Mins,Easy", "recipeIngredient": ["100 g arugula", "100 g hazelnuts", "3 garlic cloves", "100 g pecorino cheese, grated ", "1 cup olive oil", " salt", " pepper"], "nutrition": {"@type": "NutritionInformation", "calories": "381.1", "fatContent": "39.1", "saturatedFatContent": "6.5", "cholesterolContent": "13", "sodiumContent": "154.4", "carbohydrateContent": "3.6", "fiberContent": "1.6", "sugarContent": "1", "proteinContent": "6.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Wash the arugula."}, {"@type": "HowToStep", "text": "Peel garlic cloves and leave them whole."}, {"@type": "HowToStep", "text": "Toast the hazelnuts for a few minutes."}, {"@type": "HowToStep", "text": "Put all the ingredients into the blender and blend well."}, {"@type": "HowToStep", "text": "Season to taste."}], "recipeYield": "8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Fantastic Grilled Corn on the Cob Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Fantastic Grilled Corn on the Cob 3 Submitted by Mrs. Hughes "From Kraft." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Cookin-jo Ready In: 24mins Ingredients: 3 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 ear corn 1 ⁄ 4 cup butter , softened 2 2 tablespoons caesar salad dressing or 2 tablespoons tuscan house Italian dressing Advertisement directions Preheat grill to medium-high heat. Husk corn; remove silk. Rinse corn. Wrap each ear in foil. Grill corn 15 to 20 minutes, or until tender, turning ocassionally. Remove corn from grill and unwrap. Mix butter and choice of add-in options. Spread onto corn. Makes 4 servings of 1 ear of corn for each serving. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This is a very nice recipe. Will use it a lot. Thanks for posting. icons / ellipsis / ellipsis-horizontal gwynn Reply This was fantastic. We ended up just boiling the corn instead of grilling it, though. I am ashamed of myself for not thinking to add parmesan cheese to corn before! Thanks! icons / ellipsis / ellipsis-horizontal Dudemickgal Reply The grill malfunctioned, but I managed very well with boiling the corn. It's really the seasoned butter that's important after all. I chose to use the parmesan cheese option, and I'm so glad I did. The amount of cheese in the butter imparted a nice, mild flavour, just what I was looking for. The only thing I'd do differently next time is to grate the cheese more finely, but that was not a recipe fault. My own fault. Lovely recipe and thank you! icons / ellipsis / ellipsis-horizontal Cookin-jo Reply Advertisement RECIPE SUBMITTED BY Mrs. Hughes United States icons / following Follow Me 10 Followers 121 Recipes 3 Tweaks I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Fantastic Grilled Corn on the Cob by Chef mariajane 2 Fantastic, Easy Creamed Corn! by RECIPE ADDICT 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Fantastic Grilled Corn on the Cob", "author": "Mrs. Hughes", "cookTime": "PT20M", "prepTime": "PT4M", "totalTime": "PT24M", "datePublished": "2008-06-04T20:24Z", "description": "Make and share this Fantastic Grilled Corn on the Cob recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/30/72/74/picoH9Jgy.jpg", "recipeCategory": "Corn", "keywords": "Vegetable,< 30 Mins,Easy", "recipeIngredient": ["1 ear corn", "1/4 cup butter, softened ", "2 tablespoons caesar salad dressing or 2 tablespoons tuscan house Italian dressing"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "3"}, "nutrition": {"@type": "NutritionInformation", "calories": "140.8", "fatContent": "12.7", "saturatedFatContent": "7.8", "cholesterolContent": "32.7", "sodiumContent": "139.8", "carbohydrateContent": "6.3", "fiberContent": "0.7", "sugarContent": "1.4", "proteinContent": "2.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat grill to medium-high heat."}, {"@type": "HowToStep", "text": "Husk corn; remove silk."}, {"@type": "HowToStep", "text": "Rinse corn."}, {"@type": "HowToStep", "text": "Wrap each ear in foil."}, {"@type": "HowToStep", "text": "Grill corn 15 to 20 minutes, or until tender, turning ocassionally."}, {"@type": "HowToStep", "text": "Remove corn from grill and unwrap."}, {"@type": "HowToStep", "text": "Mix butter and choice of add-in options."}, {"@type": "HowToStep", "text": "Spread onto corn."}, {"@type": "HowToStep", "text": "Makes 4 servings of 1 ear of corn for each serving."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "This is a very nice recipe. Will use it a lot. Thanks for posting.", "datePublished": "August 08, 2012", "itemReviewed": {"@type": "Thing", "name": "Fantastic Grilled Corn on the Cob"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "gwynn"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Monte Cristo Chicken Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Monte Cristo Chicken Submitted by Wendy's Kitchen "Another Epicurious recipe." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 5mins Ingredients: 12 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 tablespoon olive oil 1 1 ⁄ 2 teaspoons olive oil 4 boneless skinless chicken breasts (about 6 ounces each) herbes de provence all-purpose flour (for dusting) 3 cloves garlic , sliced 1 shallot , chopped 1 ⁄ 4 cup dry white wine 1 ⁄ 4 cup chicken stock 1 ⁄ 4 lemon, juice of 1 tablespoon butter julienned lemon zest (optional) Advertisement directions Heat oven to 375°F Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Wendy's Kitchen Australia icons / following Follow Me 23 Followers 786 Recipes 17 Tweaks Working mother living in beautiful Sydney, Australia. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Monte Cristo Chicken by Stephanie Y. 5 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages Monte Cristo Casserole Bennigans Monte Cristo Sandwich The Best Belgian Waffles Monte Cristo Grinder Bennigan's Baked Monte Cristo Sandwich Disneyland's Blue Bayou Monte Cristo Sandwich Weight Watchers Monte Cristo Sandwiches Blue Bayou Monte Cristo Sandwich Open Face Monte Cristo Sandwiches Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Monte Cristo Chicken", "author": "Wendy's Kitchen", "cookTime": "PT45M", "prepTime": "PT20M", "totalTime": "PT1H5M", "datePublished": "2010-08-31T02:58Z", "description": "Make and share this Monte Cristo Chicken recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Chicken", "keywords": "Poultry,Meat,European,< 4 Hours", "recipeIngredient": ["1 tablespoon olive oil", "1 1/2 teaspoons olive oil", "4 boneless skinless chicken breasts (about 6 ounces each)", " herbes de provence", " all-purpose flour (for dusting)", "3 cloves garlic, sliced ", "1 shallot, chopped ", "1/4 cup dry white wine", "1/4 cup chicken stock", "1/4 lemon, juice of", "1 tablespoon butter", " julienned lemon zest (optional)"], "nutrition": {"@type": "NutritionInformation", "calories": "289", "fatContent": "9.8", "saturatedFatContent": "3", "cholesterolContent": "76.5", "sodiumContent": "127.7", "carbohydrateContent": "16.9", "fiberContent": "1", "sugarContent": "0.9", "proteinContent": "30.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat oven to 375&deg;F Heat oil in a large ovenproof saut&eacute; pan over medium-high heat."}, {"@type": "HowToStep", "text": "Season chicken with salt, pepper and herbes de Provence."}, {"@type": "HowToStep", "text": "Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven."}, {"@type": "HowToStep", "text": "Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute."}, {"@type": "HowToStep", "text": "Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Pineapple Jalapeno Poppers Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Pineapple Jalapeno Poppers 3 Submitted by Cookingfor7 "Pineapple cream cheese makes this treat perfect. No one would ever guess the pineapple was in there! When I don't have pineapple cream cheese on hand, I just mix together cream cheese and crushed pineapple." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr Ingredients: 3 Serves: 24 Nutrition information Advertisement ingredients Units: US 12 jalapenos, halved lengthwise and seeded 1 (8 ounce) container cream cheese with pineapple 12 slices bacon , thin slices- halved Advertisement directions Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon. Bake in oven at 400º on preheated shallow pan until bacon is crispy (about 15 minutes). Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion. I used 8 oz. cream cheese block & added in pineapple tidbits to taste. I smooshed them & liked the wee little chunks better than going for crushed pineapple. I cleaned the jalapenos a couple of days before putting it all together - stored them in a ziplock bag - they maintained their crispness in fridge w/o problems. I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper). They required just under 40 mintes at 350 when cut & filled in this manner. The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of "Russian Roulette" appetizer - LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! ;) Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot! icons / ellipsis / ellipsis-horizontal Busters friend Reply I agree......these are really good. For some reason I did need to bake mine longer to have the bacon crisp. Perhaps there is a 'thinner' slice of bacon??? The thing that takes the longest is making the jalapenos ready, stuffing them and wrapping them. Eating them is a cinch! Thanks for posting this recipe! (By the way my grandparents homesteaded in the Elbert vacinity, still have family there.) icons / ellipsis / ellipsis-horizontal Colorado Lauralee Reply I thought I would try another one of your recipes since your cinnamon rolls were soooo awesome! This one didn't disappoint me! They got gobbled up fast at Christmas- and this is my new favorite appetiser. Everyone wanted more, but the pan was gone in a flash! You're right, I would have never noticed the pineapple- I'm calling that my secret ingredient! Everyone asked for the recipe, but I think I'm going to keep this to myself for a while- I don't want them to know how easy they are. Do you know if they sell jalapenos already halved and seeded? icons / ellipsis / ellipsis-horizontal jenlongberry Reply Advertisement RECIPE SUBMITTED BY Cookingfor7 icons / following Follow Me 14 Followers 28 Recipes 4 Tweaks Hello! My name is Carla. I have 5 kids ages 10 and under. I love to cook, sing, paint, bicycle, and play piano. It's hard to squeeze in that many activities anymore though, but I still manage. I grew up in Alabama and learned to cook everything southern. I spent a lot of my childhood and all of my adult life in Colorado, the healtiest state in the nation. I've become a health and fitness fanatic. I'ts a real trick to balance healthy eating and southern cooking. I've learned to make a lot of modifications to make those southern dishes work for us though. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Pineapple Poppers by _Pixie_ 2 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Pineapple Jalapeno Poppers", "author": "Cookingfor7", "cookTime": "PT30M", "prepTime": "PT30M", "totalTime": "PT1H", "datePublished": "2006-12-23T22:18Z", "description": "Pineapple cream cheese makes this treat perfect. No one would ever guess the pineapple was in there! When I don't have pineapple cream cheese on hand, I just mix together cream cheese and crushed pineapple.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Spicy", "keywords": "< 60 Mins,For Large Groups,Easy", "recipeIngredient": ["12 jalapenos, halved lengthwise and seeded ", "1 (8 ounce) container cream cheese with pineapple", "12 slices bacon, thin slices- halved "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "3"}, "nutrition": {"@type": "NutritionInformation", "calories": "54", "fatContent": "5.2", "saturatedFatContent": "1.7", "cholesterolContent": "7.7", "sodiumContent": "94.5", "carbohydrateContent": "0.5", "fiberContent": "0.2", "sugarContent": "0.2", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon."}, {"@type": "HowToStep", "text": "Bake in oven at 400&ordm; on preheated shallow pan until bacon is crispy (about 15 minutes)."}, {"@type": "HowToStep", "text": "Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese."}], "recipeYield": "24 serving(s)", "review": [{"@type": "Review", "description": "Moi Caliente! These boogers are great! I opted for the cheddar cheese add-in & also added 1/4 finely diced Valdalia onion. I used 8 oz. cream cheese block & added in pineapple tidbits to taste. I smooshed them & liked the wee little chunks better than going for crushed pineapple.\nI cleaned the jalapenos a couple of days before putting it all together - stored them in a ziplock bag - they maintained their crispness in fridge w/o problems. I slit them from stem to stern on one side with the stems sitting up (great serving handles for the stuffed pepper). They required just under 40 mintes at 350 when cut & filled in this manner. The ones I did not get most of the pith out at the stem end out were HOT HOT HOT! Made for a fun sort of \"Russian Roulette\" appetizer - LOL! Will definately be making these again & again -just beware of getting the membrane which holds the seeds as well as the seeds unless you really want to risk being burned twice! ;) Thanks Cookingfor7, for this great fun appetizer with just the right balance of sweet, salty, smoky, unctuous & hot!", "datePublished": "July 02, 2007", "itemReviewed": {"@type": "Thing", "name": "Pineapple Jalapeno Poppers"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Busters friend"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Devilled Eggs Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Devilled Eggs Submitted by Yorky1000 "Hard boiled eggs stuffed with mashed potato and chilies and deep fried in batter." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Yorky1000 Ready In: 30mins Ingredients: 10 Serves: 6 Nutrition information Advertisement ingredients Units: US 6 eggs , hard boiled 2 small potatoes , scrubbed and boiled 1 pat butter 1 little milk 1 medium onion , very finely chopped 2 small fresh green chilies , finely chopped salt and black pepper, to taste 1 tablespoon fresh coriander , shreaded batter, for coating oil (for deep frying) Advertisement directions Cut each egg in half and remove the yolk. Mash the yolk with the boiled potatoes, milk and butter. Add the finely chopped onion, the chilies the coriander and seasoning and continue to mash. Put the mash into the orifices left by the egg yolk, piling it high and chill for 30 minutes. Dip in batter and deep fry until golden brown. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Yorky1000 Thailand icons / following Follow Me 4 Followers 142 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Devilled Eggs by hectorthebat 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Devilled Eggs", "author": "Yorky1000", "cookTime": "PT10M", "prepTime": "PT20M", "totalTime": "PT30M", "datePublished": "2015-04-30T07:57Z", "description": "Make and share this Devilled Eggs recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/submissions/recipe/0/Cy4hAD6RzGW0HVeh5KxQ_devilledeggs.jpg", "recipeCategory": "Potato", "keywords": "Vegetable,Asian,< 30 Mins,Easy", "recipeIngredient": ["6 eggs, hard boiled ", "2 small potatoes, scrubbed and boiled ", "1 pat butter", "1 little milk", "1 medium onion, very finely chopped ", "2 small fresh green chilies, finely chopped ", " salt and black pepper, to taste ", "1 tablespoon fresh coriander, shreaded ", " batter, for coating ", " oil (for deep frying)"], "nutrition": {"@type": "NutritionInformation", "calories": "127.4", "fatContent": "4.9", "saturatedFatContent": "1.6", "cholesterolContent": "186", "sodiumContent": "76", "carbohydrateContent": "13.1", "fiberContent": "2", "sugarContent": "2", "proteinContent": "7.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Cut each egg in half and remove the yolk."}, {"@type": "HowToStep", "text": "Mash the yolk with the boiled potatoes, milk and butter. Add the finely chopped onion, the chilies the coriander and seasoning and continue to mash."}, {"@type": "HowToStep", "text": "Put the mash into the orifices left by the egg yolk, piling it high and chill for 30 minutes. Dip in batter and deep fry until golden brown."}], "recipeYield": "6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Boscaiola Pizza Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Boscaiola Pizza Submitted by hxnnxh "Instead of the classic tomato sauce, his pizza has a mushroom based sauce. It is my favorite pizza with the subtle herby flavours and crispy crust! If you cannot get your hands on durum or 00 flour, you can substitute all purpose flour or wheat flour." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by hxnnxh Ready In: 1hr 42mins Ingredients: 24 Yields: 1 medium pizza Serves: 4 Nutrition information Advertisement ingredients Units: US Pizzadough Ingredients 1 ⁄ 2 cup durum flour 1 ⁄ 2 cup flour (00 flour) 1 ⁄ 4 cup water 1 ⁄ 8 cup warm water 1 ⁄ 2 teaspoon instant yeast 3 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon caster sugar 1 teaspoon olive oil Sauce Ingredients 150 g assorted mushrooms 3 shallots 1 garlic clove 1 ⁄ 2 tablespoon olive oil 1 ⁄ 2 tablespoon butter 1 tablespoon sage leaf , finely chopped 1 tablespoon parsley , finely chopped 1 ⁄ 2 cup white wine 1 ⁄ 2 cup vegetable broth salt and black pepper Topping ingredients 2 Italian sausages 1 teaspoon fennel seed 1 ⁄ 2 tablespoon olive oil 100 g button mushrooms 1 ⁄ 4 cup mozzarella cheese , grated 1 teaspoon parsley , for garnish Advertisement directions Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar. Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size. In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree. Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside. Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside. In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color. Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste. Preheat oven to 500 degrees F. Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY hxnnxh icons / following Follow Me 11 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Boscaiola Pizza", "author": "hxnnxh", "cookTime": "PT12M", "prepTime": "PT1H30M", "totalTime": "PT1H42M", "datePublished": "2014-07-15T20:28Z", "description": "Instead of the classic tomato sauce, his pizza has a mushroom based sauce. It is my favorite pizza with the subtle herby flavours and crispy crust! If you cannot get your hands on durum or 00 flour, you can substitute all purpose flour or wheat flour.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/submissions/recipe/42994374/CvkHz5Q3SU70a28wwXAv_pizza.jpeg", "recipeCategory": "Vegetable", "keywords": "European,< 4 Hours", "recipeIngredient": ["1/2 cup durum flour", "1/2 cup flour (00 flour)", "1/4 cup water", "1/8 cup warm water", "1/2 teaspoon instant yeast", "3/4 teaspoon salt", "1/4 teaspoon caster sugar", "1 teaspoon olive oil", "150 g assorted mushrooms", "3 shallots", "1 garlic clove", "1/2 tablespoon olive oil", "1/2 tablespoon butter", "1 tablespoon sage leaf, finely chopped ", "1 tablespoon parsley, finely chopped ", "1/2 cup white wine", "1/2 cup vegetable broth", " salt and black pepper", "2 Italian sausages", "1 teaspoon fennel seed", "1/2 tablespoon olive oil", "100 g button mushrooms", "1/4 cup mozzarella cheese, grated ", "1 teaspoon parsley, for garnish "], "nutrition": {"@type": "NutritionInformation", "calories": "323.6", "fatContent": "19.3", "saturatedFatContent": "6.5", "cholesterolContent": "33", "sodiumContent": "1001.6", "carbohydrateContent": "19.6", "fiberContent": "1.3", "sugarContent": "1.9", "proteinContent": "13.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar."}, {"@type": "HowToStep", "text": "Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size."}, {"@type": "HowToStep", "text": "In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree."}, {"@type": "HowToStep", "text": "Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside."}, {"@type": "HowToStep", "text": "Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside."}, {"@type": "HowToStep", "text": "In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color."}, {"@type": "HowToStep", "text": "Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste."}, {"@type": "HowToStep", "text": "Preheat oven to 500 degrees F."}, {"@type": "HowToStep", "text": "Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve."}], "recipeYield": "1 medium pizza, 4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Country Style Lamb Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Country Style Lamb Submitted by Dee514 "Posted in reply to a request." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr Ingredients: 12 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 lbs lean boneless lamb shoulder , cut into large cubes 2 tablespoons olive oil 1 ⁄ 4 cup butter 6 anchovy fillets , chopped 1 clove garlic , chopped 1 tablespoon fennel seed 1 ⁄ 2 teaspoon minced lemon, rind of 2 tablespoons red wine vinegar 1 teaspoon salt 1 ⁄ 2 teaspoon pepper 1 tablespoon flour 1 cup stock or 1 cup water Advertisement directions In a large frying pan, add oil and butter, and brown meat slowly. In a small bowl, mix together the anchovies, garlic, fennel seeds, lemon peel and vinegar. When meat is well browned, pour off some of the fat, add salt, pepper, and pour the anchovy mixture over the meat. Mix well and continue cooking until vinegar is almost all evaporated. Sprinkle flour over meat, stirring to blend well. Add stock (or water), stir until very well mixed. Continue cooking for 30 minutes, stirring frequently. Serve as is or over pasta. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Dee514 United States icons / following Follow Me 68 Followers 320 Recipes 5 Tweaks I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :) View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Greek Country-Style Lamb by ThatSouthernBelle 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Country Style Lamb", "author": "Dee514", "cookTime": "PT45M", "prepTime": "PT15M", "totalTime": "PT1H", "datePublished": "2004-06-25T20:00Z", "description": "Make and share this Country Style Lamb recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Lamb/Sheep", "keywords": "Meat,European,< 60 Mins", "recipeIngredient": ["1 1/2 lbs lean boneless lamb shoulder, cut into large cubes ", "2 tablespoons olive oil", "1/4 cup butter", "6 anchovy fillets, chopped ", "1 clove garlic, chopped ", "1 tablespoon fennel seed", "1/2 teaspoon minced lemon, rind of", "2 tablespoons red wine vinegar", "1 teaspoon salt", "1/2 teaspoon pepper", "1 tablespoon flour", "1 cup stock or 1 cup water"], "nutrition": {"@type": "NutritionInformation", "calories": "637.1", "fatContent": "55.6", "saturatedFatContent": "24.1", "cholesterolContent": "158.1", "sodiumContent": "988.6", "carbohydrateContent": "2.7", "fiberContent": "0.7", "sugarContent": "0", "proteinContent": "30.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a large frying pan, add oil and butter, and brown meat slowly."}, {"@type": "HowToStep", "text": "In a small bowl, mix together the anchovies, garlic, fennel seeds, lemon peel and vinegar."}, {"@type": "HowToStep", "text": "When meat is well browned, pour off some of the fat, add salt, pepper, and pour the anchovy mixture over the meat."}, {"@type": "HowToStep", "text": "Mix well and continue cooking until vinegar is almost all evaporated."}, {"@type": "HowToStep", "text": "Sprinkle flour over meat, stirring to blend well."}, {"@type": "HowToStep", "text": "Add stock (or water), stir until very well mixed."}, {"@type": "HowToStep", "text": "Continue cooking for 30 minutes, stirring frequently."}, {"@type": "HowToStep", "text": "Serve as is or over pasta."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Baked Marsala Peaches Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Baked Marsala Peaches 2 Submitted by PetsRus "This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Barb G. Ready In: 1hr Ingredients: 6 Serves: 6 Nutrition information Advertisement ingredients Units: US 6 ripe but firm peaches 1 1 ⁄ 2 ounces caster sugar 10 fluid ounces sweet marsala wine 1 inch cinnamon stick , approx 1 vanilla pod 1 1 ⁄ 2 teaspoons arrowroot Advertisement directions Preheat oven to 350 degrees F. Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins. Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches. Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes. After that time remove from the oven, put all the juices in a small saucepan. Mix the arrowroot with some cold water and add to the juices. Then whisk on a low heat until it is slighly thickened and clear again. Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce. Cover and refrigerate for a day so the flavors develop. Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Oh my gosh, what a wonderful dessert. And it was so easy to prepare. I topped our baked peaches with vanilla bean ice cream (since I didn't have any fresh whipped cream on hand). But the vanilla sauce is so delicious and could easily stand alone without the help of whipped cream or ice cream. I let the peaches chill in the refrigerator for a day, and then let it reach room temperature before serving, and it was so good because the cinnamon and vanilla melded together so nicely. But I can imagine how much better it would have been, had I left it to chill for a day or two longer. icons / ellipsis / ellipsis-horizontal NorthwestGal Reply These are Soooo Delicious the longer they set the better they taste. I did make then using my home canned peaches as no fresh peaches are avaible now. This worked very good as they were firm & canned with no sugar. I served them to guess toped with whipped cream, they said they were DELICIOUS. We had the left overs this evening for dessert, yummy. I will be making them again, thank you Pets for the recipe. icons / ellipsis / ellipsis-horizontal Barb G. Reply Advertisement RECIPE SUBMITTED BY PetsRus Leiden, Zuid Holland icons / following Follow Me 60 Followers 300 Recipes 6 Tweaks Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Baked Peaches With Pistachio Nuts by Charlotte J 2 Baked Vanilla Peaches by katew 2 Baked Peach by Kree 3 Baked Peaches...mmm by cali_beauty_of2 0 View All Recipes Related Pages Traditional Gravy for Roast Beef, Lamb, Pork or Duck Summer Pineapple Raisin Cole Slaw Salad The Best Belgian Waffles Strawberry Roulade Lemon Chiffon Pie, Diabetic Strawberry Rolls Seared Spiced Salmon Steaks With Black Bean Salsa Kiwi Ricotta Cheese Tart Strawberry & Coconut Panna Cotta Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Baked Marsala Peaches", "author": "PetsRus", "cookTime": "PT40M", "prepTime": "PT20M", "totalTime": "PT1H", "datePublished": "2003-07-24T20:00Z", "description": "This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/67/24/9/pic5hxN7W.jpg", "recipeCategory": "Dessert", "keywords": "Fruit,European,Summer,Sweet,< 60 Mins,Oven,Refrigerator,Easy", "recipeIngredient": ["6 ripe but firm peaches", "1 1/2 ounces caster sugar", "10 fluid ounces sweet marsala wine", "1 inch cinnamon stick, approx ", "1 vanilla pod", "1 1/2 teaspoons arrowroot"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "129.1", "fatContent": "0.4", "saturatedFatContent": "0", "cholesterolContent": "0", "sodiumContent": "2.5", "carbohydrateContent": "23.3", "fiberContent": "2.3", "sugarContent": "20.1", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350 degrees F."}, {"@type": "HowToStep", "text": "Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins."}, {"@type": "HowToStep", "text": "Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches."}, {"@type": "HowToStep", "text": "Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes."}, {"@type": "HowToStep", "text": "After that time remove from the oven, put all the juices in a small saucepan."}, {"@type": "HowToStep", "text": "Mix the arrowroot with some cold water and add to the juices."}, {"@type": "HowToStep", "text": "Then whisk on a low heat until it is slighly thickened and clear again."}, {"@type": "HowToStep", "text": "Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce."}, {"@type": "HowToStep", "text": "Cover and refrigerate for a day so the flavors develop."}, {"@type": "HowToStep", "text": "Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl."}], "recipeYield": "6 serving(s)", "review": [{"@type": "Review", "description": "Oh my gosh, what a wonderful dessert. And it was so easy to prepare. I topped our baked peaches with vanilla bean ice cream (since I didn't have any fresh whipped cream on hand). But the vanilla sauce is so delicious and could easily stand alone without the help of whipped cream or ice cream. I let the peaches chill in the refrigerator for a day, and then let it reach room temperature before serving, and it was so good because the cinnamon and vanilla melded together so nicely. But I can imagine how much better it would have been, had I left it to chill for a day or two longer.", "datePublished": "July 15, 2011", "itemReviewed": {"@type": "Thing", "name": "Baked Marsala Peaches"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "NorthwestGal"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Cranberries, Crackers, and Cream (Yifta) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Cranberries, Crackers, and Cream (Yifta) 3 Submitted by Laura Zimmerman "Found this on SatelliteSisters.com and made it last year for Thanksgiving. I got lots of comments on how good it was so I'm making it again this year. Thank you to the reviewer who gave me the true name of this dish." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 15mins Ingredients: 6 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 lbs cranberries 1 1 ⁄ 4 - 2 cups sugar 2 cups water 1 ⁄ 4 lb soda cracker, crushed 1 pint whipping cream, whipped 2 tablespoons sugar Advertisement directions Combine water and 1 1/4-2 cups of sugar depending on taste in a saucepan and heat until sugar dissolves. Add cranberries and cook until cranberries split. Set aside to cool. Whip the cream and 2 tablespoons of sugar until it turns into whipped cream. Using a glass bowl, put a layer of cranberries in the bottom of bowl. Layer soda crackers to cover well over the cranberries, then a layer of whipped cream. Start over with cranberries, crackers and cream until bowl is full, ending with the cream. A little spoon of cranberries on the top looks nice. Refrigerate until ready to serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Would it make a difference if I used Cool Whip? icons / ellipsis / ellipsis-horizontal rgkbjk2 Reply See 1 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Love this salad!! However, my Grandmother called this Yifta. Not many ppl even know the old terms for foods anymore. Thanx icons / ellipsis / ellipsis-horizontal yams1342 Reply 2 I have had this every year for Thanksgiving and Christmas Eve since I was a little girl. In my family, we called it "giftus," but pronounced yiftus. My grandmother said her mother got the recipe from someone she worked for in Norway. It is a tradition in our family and wouldn't be Christmas or Thanksgiving without it! icons / ellipsis / ellipsis-horizontal Susie N. Reply 1 Wow. I can't believe I found this recipe on the net. My great grandmother used to make this and it got passed down through the generations of our family. We would have it very year for Thanksgiving and Christmas. It is a lot of work but it is so, so good. I remember making the cranberry jelly in our Foley mill, crushing the crackers and putting it outside on the back stoop in between layers to cool. We used to call it Cranberry Glop. Not a great name. So cool to know it's really yiftus! icons / ellipsis / ellipsis-horizontal Jennifer S. Reply Advertisement RECIPE SUBMITTED BY Laura Zimmerman Mount Morris, Illinois icons / following Follow Me 3 Recipes 3 Tweaks I am a wife to a great guy and mother to seven kids; our oldest is 32 and our youngest is 10. We are also the very proud grandparents of 8! In our family we have vegetarians, vegans, and meat eaters so it's sometimes hard to cook a meal that everyone will eat. I really enjoy cooking for my family and finding new recipes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Cranberries, Crackers, and Cream (Yifta)", "author": "Laura Zimmerman", "cookTime": "", "prepTime": "PT15M", "totalTime": "PT15M", "datePublished": "2007-11-16T12:46Z", "description": "Found this on SatelliteSisters.com and made it last year for Thanksgiving. I got lots of comments on how good it was so I'm making it again this year. \r\nThank you to the reviewer who gave me the true name of this dish.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Fruit", "keywords": "Low Protein,< 15 Mins,Beginner Cook,Easy", "recipeIngredient": ["1 1/2 lbs cranberries", "1 1/4-2 cups sugar", "2 cups water", "1/4 lb soda cracker, crushed ", "1 pint whipping cream, whipped ", "2 tablespoons sugar"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "3"}, "nutrition": {"@type": "NutritionInformation", "calories": "438.3", "fatContent": "23.7", "saturatedFatContent": "13.9", "cholesterolContent": "81.5", "sodiumContent": "177.6", "carbohydrateContent": "56.5", "fiberContent": "4.3", "sugarContent": "37.9", "proteinContent": "2.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Combine water and 1 1/4-2 cups of sugar depending on taste in a saucepan and heat until sugar dissolves. Add cranberries and cook until cranberries split. Set aside to cool."}, {"@type": "HowToStep", "text": "Whip the cream and 2 tablespoons of sugar until it turns into whipped cream."}, {"@type": "HowToStep", "text": "Using a glass bowl, put a layer of cranberries in the bottom of bowl. Layer soda crackers to cover well over the cranberries, then a layer of whipped cream. Start over with cranberries, crackers and cream until bowl is full, ending with the cream. A little spoon of cranberries on the top looks nice."}, {"@type": "HowToStep", "text": "Refrigerate until ready to serve."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "Love this salad!! However, my Grandmother called this Yifta. Not many ppl even know the old terms for foods anymore.\r\nThanx", "datePublished": "November 19, 2009", "itemReviewed": {"@type": "Thing", "name": "Cranberries, Crackers, and Cream (Yifta)"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "yams1342"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Make Ahead Broccoli Cheese and Rice Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Make Ahead Broccoli Cheese and Rice 2 Submitted by internetnut "I have not tried this recipe. I got the recipe from Kraft magazine." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 10mins Ingredients: 7 Serves: 12 Nutrition information Advertisement ingredients Units: US 6 cups fresh broccoli florets 14 1 ⁄ 2 ounces reduced-sodium fat-free chicken broth 2 cups MINUTE White Rice , uncooked 8 ounces Velveeta cheese , pasterurized prepared cheese product cut up 1 1 ⁄ 2 tablespoons butter 10 Ritz crackers, crushed 2 tablespoons kraft 100% grated parmesan cheese Advertisement directions Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in velvetta ; cover. Let stand 5 minutes. Stir until velvetta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours. Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours. Vent plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on high 5 to 6 minutes or until heated through; stir. Sprinkle with cracker crumbs mixture. Microwave, uncovered, an additional 2 to 3 minutes or until heated through. Substitute: Prepare as directed, using velveeta made with 2% milk. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review we make this every Thanksgiving... it is a favorite! icons / ellipsis / ellipsis-horizontal NanaBoutique Reply This recipe was great for a tailgate howeveer I had an RV so could heat it in the microwave icons / ellipsis / ellipsis-horizontal stanfan1 Reply Advertisement RECIPE SUBMITTED BY internetnut USA icons / following Follow Me 83 Followers 3435 Recipes 36 Tweaks <p>Square Meals Make Round People - Author Unknown <br /><br />Do It With Love---It Will Taste Better - Author Unknown <br /><br />I joined zaar in 2002 but I really didn't use it much on until 2006 after my computer crashed and I lost all my unsaved recipes. Now I post all recipes I've tried or would like to try. I'm actually making it my goal to try almost all the recipes I've posted as soon as I can. I love food and I love to eat and try different recipes. My favorite course is dessert. I love sweets! This leads me to that I did have Gastric Bypass surgery on July 25th 2008. On that note I love baking and cooking a priceless gift passed down from my grammy who I dearly loved and miss deeply. My grammy passed away 1/15/07. She was a wonderful cook and baker and taught me many things and the most valueable things was how to be a wonderful cook and baker like her. I really enjoy searching for new recipes especially here on Zaar. I'm always finding and adding to my cookbook new and exciting recipes. I also enjoy posting recipes here on Zaar as well. I really love collecting different cookbooks. I have over a 100 and growing! I collect mostly Taste Of Home &amp; community cookbooks. The minute I get a cookbook home I sit down and I read my cookbooks from front to back like novels. I work for the Elmira City School&nbsp;District and YWCA. I'm raising my&nbsp;8 yrs old newphew. I'm a part time college student studing Early Childhood Education, but taking time off and hoping to return soon. I live in Elmira, New York where famous writer Mark Twain did some of his writing and he once lived. I have&nbsp;1 cats Samantha and&nbsp;1 dog our newest member MOO MOO (my nieces dog) who are my children as I do not have any human children of my own. I lost&nbsp;four of my very dear children (kitty's) Callie June 2007, Miss Kitty in March 2010, my dog Angel in December 2010, and my other cat Chase in September&nbsp;2011. I'm recently&nbsp;married on August 12th 2010. I love spending time with my niece&nbsp;9 yrs old and my newphews&nbsp;7 &amp;&nbsp;8 yrs old. I enjoy couponing and trading coupons. I love the internet as there's so much to look at online even though you know where I spend most of my time! I enjoy going to yard sales and estate sales every spring - fall. I love gardening and have many different pretty flowers.</p> 8724441" View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Broccoli Cheese and Potato Soup by Delish 86 Chicken Broccoli Casserole W/ Cheese by Shanna021 12 Green Rice (Broccoli, Cheese, and Rice Casserole) by A Messy Cook 16 Broccoli, Cheese and Chicken Casserole by Dancer 6 View All Recipes Related Pages Cheesy Rice Velveeta Broccoli Rice Casserole The Best Belgian Waffles One Skillet Rice, Broccoli & Chicken Dinner Creamy Cheesy Chicken & Rice Mexican Chicken and Rice Zesty Home Fries Green Rice (Broccoli, Cheese, and Rice Casserole) Mom's Stuffed Bell Peppers (No Meat) Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Make Ahead Broccoli Cheese and Rice", "author": "internetnut", "cookTime": "", "prepTime": "PT10M", "totalTime": "PT10M", "datePublished": "2007-04-02T20:53Z", "description": "Make and share this Make Ahead Broccoli Cheese and Rice recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["6 cups fresh broccoli florets", "14 1/2 ounces reduced-sodium fat-free chicken broth", "2 cups MINUTE White Rice, uncooked ", "8 ounces Velveeta cheese, pasterurized prepared cheese product cut up ", "1 1/2 tablespoons butter", "10 Ritz crackers, crushed ", "2 tablespoons kraft 100% grated parmesan cheese"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "156.1", "fatContent": "6.7", "saturatedFatContent": "3.9", "cholesterolContent": "19.5", "sodiumContent": "334.6", "carbohydrateContent": "18.5", "fiberContent": "0.3", "sugarContent": "1.7", "proteinContent": "5.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in velvetta ; cover. Let stand 5 minutes. Stir until velvetta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours."}, {"@type": "HowToStep", "text": "Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours."}, {"@type": "HowToStep", "text": "Vent plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on high 5 to 6 minutes or until heated through; stir. Sprinkle with cracker crumbs mixture. Microwave, uncovered, an additional 2 to 3 minutes or until heated through."}, {"@type": "HowToStep", "text": "Substitute: Prepare as directed, using velveeta made with 2% milk."}], "recipeYield": "12 serving(s)", "review": [{"@type": "Review", "description": "we make this every Thanksgiving... it is a favorite!", "datePublished": "May 04, 2009", "itemReviewed": {"@type": "Thing", "name": "Make Ahead Broccoli Cheese and Rice"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "NanaBoutique"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Peas Amandine Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Peas Amandine 23 Community Pick Submitted by Karen=^..^= "We love green beans amandine and figured we would give this a shot. These are definitely a different way to eat peas, which can get kind of boring." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by breezermom Ready In: 20mins Ingredients: 7 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 (16 ounce) bag frozen peas 1 ⁄ 4 cup slivered almonds 3 tablespoons butter 1 (4 1/2 ounce) jar mushrooms , drained (optional) 1 ⁄ 4 cup chopped onion 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon black pepper Advertisement directions Cook peas according to package directions and drain, set aside and keep hot. Saute almonds in butter until lightly browned and add to peas. Saute mushrooms,onions, salt and pepper in same pan until onions are tender and add to peas. Mix to combine. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review YUM!! I cut the recipe to 4 servings and my husband and I did a good job of making then vanish! This mix is teriffic! The sauce is buttery and the almond crunch is delicious. I served this with baked salmon. Great! Thanks for another one for my T&T file Karen. icons / ellipsis / ellipsis-horizontal MizzNezz Reply 5 I concur with the other reviews. This was a huge hit! I cut the recipe in half, but the two of us still managed to polish off everything with no leftovers. If I were cooking for 4 and this was the main veggie side dish, I would definitely make the whole recipe and not cut it down. icons / ellipsis / ellipsis-horizontal Rachel Savage Reply 1 These were really delicious! I made it pretty much as stated, but used fresh chestnut mushrooms, which I sauteed in the butter along with 2 TBS minced shallots, instead of the onion. I then served it to my bosses with their dinner and they were extremely impressed. It had a lovely taste and I will definitly be making it again for them as well as for my DH at home. Thanks!! icons / ellipsis / ellipsis-horizontal MarieRynr Reply 1 This recipe is totally awesome! DH and I have been married for almost 27 years and he has always jumped up from the table gagging and running for the garbage or bathroom when I've tried to get him to eat peas, unless I snuck just a tiny few into a dish for color. He actually wolfed these down and went back for more! He wasn't even going to try them until I told him, they don't 'taste' like peas, just take a tiny bite and try them. Was he ever glad he did. I made the entire recipe as I had guests for Mother's Day (my parents and both of my adult kids were home) dinner. We didn't have even so much as a single pea left over! They were fabulous! Thank you for sharing such an awesomely winning recipe Karen!!! We can't wait to have these again. icons / ellipsis / ellipsis-horizontal Cindy Lynn Reply 1 I've made peas with mushrooms added before, but this is a first with the sauteed almonds.....delicious! Just loved this addition. I'll make this one again. Thanks for sharing a yummy recipe! icons / ellipsis / ellipsis-horizontal breezermom Reply see 18 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT Great recipe! My husband and I loved it. I used olive oil instead of butter and didn't have mushrooms. Very easy to make. Bolohanita Reply RECIPE SUBMITTED BY Karen=^..^= Sharon Hill, 0 icons / following Follow Me 378 Followers 593 Recipes 47 Tweaks <p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Garlic Canned Green Beans Emeril's Green Beans Creole The Best Belgian Waffles Green Beans Amandine Awesome Green Beans Old Fashioned Green Beans Deviled Green Beans Barbecued Green Beans Baked Garlic Bacon Green Beans Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Peas Amandine", "author": "Karen=^..^=", "cookTime": "PT15M", "prepTime": "PT5M", "totalTime": "PT20M", "datePublished": "2002-05-13T18:55Z", "description": "We love green beans amandine and figured we would give this a shot. These are definitely a different way to eat peas, which can get kind of boring.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/28/38/3/picKran3V.jpg", "recipeCategory": "Fruit", "keywords": "Vegetable,Nuts,Kid Friendly,< 30 Mins,Stove Top,Easy", "recipeIngredient": ["1 (16 ounce) bag frozen peas", "1/4 cup slivered almonds", "3 tablespoons butter", "1 (4 1/2 ounce) jar mushrooms, drained (optional)", "1/4 cup chopped onion", "1/4 teaspoon salt", "1/8 teaspoon black pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "23"}, "nutrition": {"@type": "NutritionInformation", "calories": "103.3", "fatContent": "6.2", "saturatedFatContent": "2.9", "cholesterolContent": "11.4", "sodiumContent": "172.2", "carbohydrateContent": "8.9", "fiberContent": "3.1", "sugarContent": "3.2", "proteinContent": "3.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Cook peas according to package directions and drain, set aside and keep hot."}, {"@type": "HowToStep", "text": "Saute almonds in butter until lightly browned and add to peas."}, {"@type": "HowToStep", "text": "Saute mushrooms,onions, salt and pepper in same pan until onions are tender and add to peas."}, {"@type": "HowToStep", "text": "Mix to combine."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "YUM!! I cut the recipe to 4 servings and my husband and I did a good job of making then vanish! This mix is teriffic! The sauce is buttery and the almond crunch is delicious. I served this with baked salmon. Great! Thanks for another one for my T&T file Karen.", "datePublished": "November 04, 2002", "itemReviewed": {"@type": "Thing", "name": "Peas Amandine"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "MizzNezz"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Savory Mushroom Meatloaf Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Savory Mushroom Meatloaf 1 Submitted by ratherbeswimmin "From Gooseberry Patch The Cozy Home Cookbook." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 10mins Ingredients: 11 Serves: 6 Nutrition information Advertisement ingredients Units: US 1 egg , beaten 1 ⁄ 2 cup milk 1 teaspoon dried savory 1 teaspoon salt 1 ⁄ 2 teaspoon pepper 1 1 ⁄ 2 lbs ground beef (I prefer ground round) 1 cup crushed butter flavored cracker 3 ⁄ 4 cup sliced mushrooms 3 ⁄ 4 cup grated swiss cheese 1 ⁄ 4 cup diced red onion 2 slices bacon , cut into 1-inch pieces Advertisement directions In a bowl, blend together the first 5 ingredients. Add in the ground beef, crushed crackers, mushrooms, cheese, and red onion; use your hands to mix well and incorporate the ingredients. Press mixture into a loaf pan. Place bacon slices on top; bake in a 350° oven for 50 minutes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY ratherbeswimmin icons / following Follow Me 609 Followers 7742 Recipes 13 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Betty Crocker's Savory Meatloaf by Brieness79 9 Savory & Spicy Turkey Meatloaf by rpgaymer 1 Easy Savory Meatloaf by galponetta 1 Andy's Sweet and Savory Untraditional Meatloaf by Spitza 0 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Savory Mushroom Meatloaf", "author": "ratherbeswimmin", "cookTime": "PT50M", "prepTime": "PT20M", "totalTime": "PT1H10M", "datePublished": "2005-10-24T16:15Z", "description": "Make and share this Savory Mushroom Meatloaf recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Meat", "keywords": "Oven,< 4 Hours", "recipeIngredient": ["1 egg, beaten ", "1/2 cup milk", "1 teaspoon dried savory", "1 teaspoon salt", "1/2 teaspoon pepper", "1 1/2 lbs ground beef (I prefer ground round)", "1 cup crushed butter flavored cracker", "3/4 cup sliced mushrooms", "3/4 cup grated swiss cheese", "1/4 cup diced red onion", "2 slices bacon, cut into 1-inch pieces "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "412.7", "fatContent": "28.4", "saturatedFatContent": "11.3", "cholesterolContent": "132.8", "sodiumContent": "661.2", "carbohydrateContent": "9.3", "fiberContent": "0.5", "sugarContent": "0.9", "proteinContent": "28.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a bowl, blend together the first 5 ingredients.\r"}, {"@type": "HowToStep", "text": "Add in the ground beef, crushed crackers, mushrooms, cheese, and red onion; use your hands to mix well and incorporate the ingredients.\r"}, {"@type": "HowToStep", "text": "Press mixture into a loaf pan.\r"}, {"@type": "HowToStep", "text": "Place bacon slices on top; bake in a 350&deg; oven for 50 minutes."}], "recipeYield": "6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Gourmet Cheese Potatoes Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Gourmet Cheese Potatoes 2 Submitted by Chef AngieW "very good to make in the crock pot" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Lori Mama Ready In: 1hr 5mins Ingredients: 9 Serves: 6 Nutrition information Advertisement ingredients Units: US 6 medium potatoes 2 cups cheddar cheese , shredded 1 ⁄ 4 cup butter 1 1 ⁄ 2 cups sour cream or 1 1/2 cups milk 1 ⁄ 3 cup onion , finely chopped 1 teaspoon salt 1 ⁄ 4 teaspoon pepper 2 tablespoons butter paprika Advertisement directions wash and peel potatoes. cut in half and cook until almost soft. shred potatoes coarsely. in saucepan over low heat, combine cheese and 1/4 cup butter. stir until almost melted. remove from heat and blend in sour cream, or milk, onion and seasonings. fold into potatoes and turn into a greased 2 quart casserole dish. dot with butter and sprinkle with paprika. bake for 30 minutes or until heated thoroughly in a 350 degree oven. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Enjoyed this very much and easy to prepare. I made a minor change, in that I used 1/2 cup sour cream and 1 cup milk, so I could have the best of both worlds. LoL! I also started the onions beforehand. I've had potato dishes before with raw onions included, but found they didn't cook sufficiently in the baking time given. Delicious. Made for PAC Fall '08. :) icons / ellipsis / ellipsis-horizontal Lori Mama Reply I halved this recipe & instead of the salt & pepper I used a teaspoon of lemon pepper, but otherwise used what was listed!The resulting potato dish was tasty! Another time I might add some garlic & use a sharp cheddar, but the recipe does work fine as is! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC] icons / ellipsis / ellipsis-horizontal Sydney Mike Reply Advertisement Tweaks MOST POPULAR MOST RECENT I halved this recipe & instead of the salt & pepper I used a teaspoon of lemon pepper, but otherwise used what was listed!The resulting potato dish was tasty! Another time I might add some garlic & use a sharp cheddar, but the recipe does work fine as is! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC] Sydney Mike Reply RECIPE SUBMITTED BY Chef AngieW United States icons / following Follow Me 12 Recipes 6 Tweaks I have been married to my wonderful husband, Daryl for 15 years. We have a 19 year old son and 2 girls ages 6 & 3. ?I love to cook and bake and I am always trying new recipes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Vicki's Gourmet Potatoes by SilentCricket 47 Gourmet Potatoes by MsFunnybones 5 Gourmet Cheese Potatoes by Leslie in Texas 2 How to Peel Peaches, 3 Ways View All Recipes Related Pages Twice Baked Ham and Cheese Potatoes Delicious Party Cheese Potatoes The Best Belgian Waffles Hash Brown Cheese Potatoes Grilled Cheese Potatoes Northwest Slicey Cheese Potatoes Grilled Three Cheese Potatoes Best Cheese Potatoes Smashed Cream Cheese Potatoes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Gourmet Cheese Potatoes", "author": "Chef AngieW", "cookTime": "PT30M", "prepTime": "PT35M", "totalTime": "PT1H5M", "datePublished": "2008-02-08T16:30Z", "description": "Make and share this Gourmet Cheese Potatoes recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/28/50/34/pic3KnNpf.jpg", "recipeCategory": "Potato", "keywords": "Vegetable,< 4 Hours", "recipeIngredient": ["6 medium potatoes", "2 cups cheddar cheese, shredded ", "1/4 cup butter", "1 1/2 cups sour cream or 1 1/2 cups milk", "1/3 cup onion, finely chopped ", "1 teaspoon salt", "1/4 teaspoon pepper", "2 tablespoons butter", " paprika"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "544.6", "fatContent": "36.2", "saturatedFatContent": "22.8", "cholesterolContent": "95.4", "sodiumContent": "746.8", "carbohydrateContent": "41.1", "fiberContent": "4.8", "sugarContent": "2.3", "proteinContent": "15.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "wash and peel potatoes.\r"}, {"@type": "HowToStep", "text": "cut in half and cook until almost soft.\r"}, {"@type": "HowToStep", "text": "shred potatoes coarsely.\r"}, {"@type": "HowToStep", "text": "in saucepan over low heat, combine cheese and 1/4 cup butter.\r"}, {"@type": "HowToStep", "text": "stir until almost melted.\r"}, {"@type": "HowToStep", "text": "remove from heat and blend in sour cream, or milk, onion and seasonings.\r"}, {"@type": "HowToStep", "text": "fold into potatoes and turn into a greased 2 quart casserole dish.\r"}, {"@type": "HowToStep", "text": "dot with butter and sprinkle with paprika.\r"}, {"@type": "HowToStep", "text": "bake for 30 minutes or until heated thoroughly in a 350 degree oven."}], "recipeYield": "6 serving(s)", "review": [{"@type": "Review", "description": "Enjoyed this very much and easy to prepare. I made a minor change, in that I used 1/2 cup sour cream and 1 cup milk, so I could have the best of both worlds. LoL! I also started the onions beforehand. I've had potato dishes before with raw onions included, but found they didn't cook sufficiently in the baking time given. Delicious. Made for PAC Fall '08. :)", "datePublished": "September 18, 2008", "itemReviewed": {"@type": "Thing", "name": "Gourmet Cheese Potatoes"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Lori Mama"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Grandma's Layered Salad Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Grandma's Layered Salad 2 Submitted by sjkotylak "My Grandma made this for most big family gatherings and now, it's my uncle's job! It looks best when you make it in a clear glass bowl so you can see all the layers... the number of servings depends on how much everyone likes it :)" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by CIndytc Ready In: 15mins Ingredients: 12 Yields: 1 salad Serves: 10 Nutrition information Advertisement ingredients Units: US 1 head romaine lettuce , shredded 1 large bell pepper , finely chopped (green or red) 8 green onions , sliced 1 cup celery , sliced diagonally 6 hard-boiled eggs , sliced 1 (6 ounce) can water chestnuts , sliced 1 (10 ounce) can peas , drained 8 slices bacon , cooked, drained and crumbled 1 cup cheddar cheese , grated DRESSING 1 cup mayonnaise 1 cup sour cream 2 tablespoons sugar Advertisement directions Layer first 7 ingredients in large clear salad bowl (in order!). Mix dressing ingredients and pour evenly over top of vegetables. Don’t toss! Sprinkle grated cheese and crumbled bacon on top of dressing. Seal with plastic wrap and refrigerate overnight. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review ZWT6: Refreshing layered salad!! We left off the water chestnuts though. icons / ellipsis / ellipsis-horizontal Mom2Rose Reply 1 We loved loved loved this salad....I doubled it so I could give one to my DD and she is going to love it! Made for PAC fall 2012 icons / ellipsis / ellipsis-horizontal CIndytc Reply Advertisement RECIPE SUBMITTED BY sjkotylak Canada icons / following Follow Me 19 Followers 106 Recipes 32 Tweaks <p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Grandma's Layered Salad", "author": "sjkotylak", "cookTime": "", "prepTime": "PT15M", "totalTime": "PT15M", "datePublished": "2010-06-12T19:24Z", "description": "My Grandma made this for most big family gatherings and now, it's my uncle's job! It looks best when you make it in a clear glass bowl so you can see all the layers... the number of servings depends on how much everyone likes it :)", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/42/95/07/picTI2eMX.jpg", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["1 head romaine lettuce, shredded ", "1 large bell pepper, finely chopped (green or red)", "8 green onions, sliced ", "1 cup celery, sliced diagonally ", "6 hard-boiled eggs, sliced ", "1 (6 ounce) can water chestnuts, sliced ", "1 (10 ounce) can peas, drained ", "8 slices bacon, cooked, drained and crumbled ", "1 cup cheddar cheese, grated ", "1 cup mayonnaise", "1 cup sour cream", "2 tablespoons sugar"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "326.8", "fatContent": "22.5", "saturatedFatContent": "8.2", "cholesterolContent": "146.2", "sodiumContent": "364.9", "carbohydrateContent": "21.8", "fiberContent": "4.1", "sugarContent": "9.3", "proteinContent": "11"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Layer first 7 ingredients in large clear salad bowl (in order!). \r"}, {"@type": "HowToStep", "text": "Mix dressing ingredients and pour evenly over top of vegetables. Don’t toss!\r"}, {"@type": "HowToStep", "text": "Sprinkle grated cheese and crumbled bacon on top of dressing. Seal with plastic wrap and refrigerate overnight."}], "recipeYield": "1 salad, 10 serving(s)", "review": [{"@type": "Review", "description": "ZWT6: Refreshing layered salad!! We left off the water chestnuts though.", "datePublished": "June 21, 2010", "itemReviewed": {"@type": "Thing", "name": "Grandma's Layered Salad"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Mom2Rose"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Healthy Turkey Meatloaf Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Healthy Turkey Meatloaf 1 Submitted by RunninLion "A great meatloaf recipe that is flavorful, moist and low-fat!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Serly Ready In: 1hr 30mins Ingredients: 16 Serves: 4-6 Nutrition information Advertisement ingredients Units: US Meatloaf 1 1 ⁄ 4 lbs extra lean ground turkey (99% fat free) 1 cup chopped onion 2 garlic cloves , chopped 1 tablespoon olive oil 1 ⁄ 4 cup white wine 1 egg , beaten 2 green onions , sliced 1 tablespoon spicy brown mustard 1 teaspoon low sodium soy sauce 2 teaspoons salt 2 teaspoons pepper 1 teaspoon ground sage 1 ⁄ 2 cup Italian breadcrumbs Glaze 3 ⁄ 4 cup ketchup 2 teaspoons brown sugar 1 ⁄ 2 teaspoon ground ginger Advertisement directions Set oven to 350 degrees Fahrenheit. Line an ovenproof casserole or baking dish with foil. Heat olive oil in medium-sized skillet. Add onion and cook over medium heat until soft and translucent. Add garlic and cook for 1-2 minutes Add white wine to pan and cook for 1 minute Remove from heat. In a large bowl, place turkey, onion mixture and remaining meatloaf ingredients. Using clean hands, mix until ingredients are well combined. Place meat mixture in casserole/baking dish and form into loaf form. In a small bowl, combine all glaze ingredients. Spread evenly over meatloaf. Place dish in heated oven and bake for 45 minutes. Let meatloaf rest for 5-10 mins before serving. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Can I make this in the slow cooker? icons / ellipsis / ellipsis-horizontal tyson592_10592561 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review ?????? icons / ellipsis / ellipsis-horizontal Serly Reply Advertisement RECIPE SUBMITTED BY RunninLion icons / following Follow Me 19 Recipes I have the somewhat ironic distinction of not only being a registered dietitian, but also a graduate of culinary school. Needless to say, my two sides often "fight" when it comes to cooking. I try to compromise and make everything healthy without losing too much flavor. I keep everything in check by participating in my other hobby, long-distance running. While others may eat to run, I usually run to eat! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Healthy Turkey Meat Loaf (Low Fat, Carb and Glycemic) by Chef #967663 1 Healthy Turkey Meatloaf by TattooedMamaof2 0 Healthy Turkey Meatloaf by Gingerbear 1 Healthy Tasty Turkey Meatloaf by ChandraSoleil 0 View All Recipes Related Pages Mom's Best Ever Turkey Meatloaf Moist Turkey Meatloaf The Best Belgian Waffles Mom's Turkey Meatloaf Cranberry & Turkey Meatloaf BBQ Turkey Meatloaf Turkey Meatloaf Mini Spicy Turkey Meatloaf Cupcakes Simple Turkey Meatloaf Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Healthy Turkey Meatloaf", "author": "RunninLion", "cookTime": "PT45M", "prepTime": "PT45M", "totalTime": "PT1H30M", "datePublished": "2007-03-13T15:27Z", "description": "Make and share this Healthy Turkey Meatloaf recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/21/65/39/efVWBJeYShqGLuSbFT51_image.jpeg", "recipeCategory": "Poultry", "keywords": "Meat,< 4 Hours", "recipeIngredient": ["1 1/4 lbs extra lean ground turkey (99% fat free)", "1 cup chopped onion", "2 garlic cloves, chopped ", "1 tablespoon olive oil", "1/4 cup white wine", "1 egg, beaten ", "2 green onions, sliced ", "1 tablespoon spicy brown mustard", "1 teaspoon low sodium soy sauce", "2 teaspoons salt", "2 teaspoons pepper", "1 teaspoon ground sage", "1/2 cup Italian breadcrumbs", "3/4 cup ketchup", "2 teaspoons brown sugar", "1/2 teaspoon ground ginger"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "410", "fatContent": "17.6", "saturatedFatContent": "4.3", "cholesterolContent": "165", "sodiumContent": "2169.7", "carbohydrateContent": "30.7", "fiberContent": "2.2", "sugarContent": "15.6", "proteinContent": "30.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Set oven to 350 degrees Fahrenheit. Line an ovenproof casserole or baking dish with foil."}, {"@type": "HowToStep", "text": "Heat olive oil in medium-sized skillet. Add onion and cook over medium heat until soft and translucent. Add garlic and cook for 1-2 minutes"}, {"@type": "HowToStep", "text": "Add white wine to pan and cook for 1 minute Remove from heat."}, {"@type": "HowToStep", "text": "In a large bowl, place turkey, onion mixture and remaining meatloaf ingredients. Using clean hands, mix until ingredients are well combined."}, {"@type": "HowToStep", "text": "Place meat mixture in casserole/baking dish and form into loaf form."}, {"@type": "HowToStep", "text": "In a small bowl, combine all glaze ingredients. Spread evenly over meatloaf."}, {"@type": "HowToStep", "text": "Place dish in heated oven and bake for 45 minutes. Let meatloaf rest for 5-10 mins before serving."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "??????", "datePublished": "January 13, 2016", "itemReviewed": {"@type": "Thing", "name": "Healthy Turkey Meatloaf"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Serly"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Low Calorie Seafood Dip With Walnuts Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Low Calorie Seafood Dip With Walnuts 2 Submitted by weekend cooker "This can easily be doubled as this is a total of 48 tablespoons total. Great with saltine crackers." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by twissis Ready In: 3hrs 10mins Ingredients: 6 Yields: 48 tablespoons Serves: 24 Nutrition information Advertisement ingredients Units: US 1 (8 ounce) package nonfat sour cream 1 (8 ounce) package imitation crabmeat, strands freeze dried 2 tablespoons onions , finely chopped 4 -5 drops hot sauce 1 ⁄ 4 cup walnuts , finely chopped 1 teaspoon paprika Advertisement directions Blend all ingredients except nuts, and paprika until well mixed. Spread in slow cooker, sprinkle with nuts and paprika. Cook on low for 3 hours. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Made for your Wk 12 Football Pool win, I agree w/pammyowl that this recipe is basic. As such, it seems to invite the cook to indulge their pers pref. Imitation (or real for that matter) crabmeat isn't available here, so I used Icelandic baby shrimp & added Old Bay Seas (as she did) as I esp favor its use w/shrimp. I served this cold (vs warm from the crock-pot) w/crackers, celery & carrots. I esp liked the textural elements & even added more w/sml dice celery. The end-product made for some mighty fine snacking during the games yesterday. Congrats on your win & thx for posting this recipe for us. icons / ellipsis / ellipsis-horizontal twissis Reply Good, but rather boring. I added Old Bay seasoning and salt, which helped greatly. I used real, canned crab, as I have no idea where to find dried imitation. I think this would be really good tossed with linguine, so the leftovers will be tomorrows dinner! Thanks for posting! :) icons / ellipsis / ellipsis-horizontal pammyowl Reply Advertisement RECIPE SUBMITTED BY weekend cooker United States icons / following Follow Me 36 Followers 756 Recipes 29 Tweaks <p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Low-Calorie Dip for Raw Veggies or Potato Chips by echo echo 19 Creamy Low-Calorie Dill Dip by DuChick 6 Low Cal Yummy Fruit Dip by MissMeagan 3 Low Cal Spanish Dip by Alia55 0 View All Recipes Related Pages Blueberry Oatmeal Muffins With Walnuts Brussels Sprouts #1 (Roasted With Walnuts) The Best Belgian Waffles Sweet Potato Casserole With Walnuts Hidden Valley Seafood Dip Brussels Sprout Salad With Walnuts Baked Stuffed Apples With Walnuts Cold Asparagus With Walnuts Balsamic Tomato and Garlic Pizza With Walnuts Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Low Calorie Seafood Dip With Walnuts", "author": "weekend cooker", "cookTime": "PT3H", "prepTime": "PT10M", "totalTime": "PT3H10M", "datePublished": "2012-09-02T21:17Z", "description": "This can easily be doubled as this is a total of 48 tablespoons total. Great with saltine crackers.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/48/62/91/picUR8lEx.jpg", "recipeCategory": "Nuts", "keywords": "Low Cholesterol,For Large Groups,< 4 Hours,Easy,Inexpensive", "recipeIngredient": ["1 (8 ounce) package nonfat sour cream", "1 (8 ounce) package imitation crabmeat, strands freeze dried ", "2 tablespoons onions, finely chopped ", "4 -5 drops hot sauce", "1/4 cup walnuts, finely chopped ", "1 teaspoon paprika"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "26.1", "fatContent": "1", "saturatedFatContent": "0.2", "cholesterolContent": "2.7", "sodiumContent": "88", "carbohydrateContent": "3.1", "fiberContent": "0.2", "sugarContent": "1.4", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Blend all ingredients except nuts, and paprika until well mixed."}, {"@type": "HowToStep", "text": "Spread in slow cooker, sprinkle with nuts and paprika."}, {"@type": "HowToStep", "text": "Cook on low for 3 hours."}], "recipeYield": "48 tablespoons, 24 serving(s)", "review": [{"@type": "Review", "description": "Made for your Wk 12 Football Pool win, I agree w/pammyowl that this recipe is basic. As such, it seems to invite the cook to indulge their pers pref. Imitation (or real for that matter) crabmeat isn't available here, so I used Icelandic baby shrimp & added Old Bay Seas (as she did) as I esp favor its use w/shrimp. I served this cold (vs warm from the crock-pot) w/crackers, celery & carrots. I esp liked the textural elements & even added more w/sml dice celery. The end-product made for some mighty fine snacking during the games yesterday. Congrats on your win & thx for posting this recipe for us.", "datePublished": "December 03, 2012", "itemReviewed": {"@type": "Thing", "name": "Low Calorie Seafood Dip With Walnuts"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "twissis"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Breaded Lamb Steaks Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Breaded Lamb Steaks 1 Submitted by CJAY8248 "This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 35mins Ingredients: 8 Yields: 8 lamb steaks Serves: 8 Nutrition information Advertisement ingredients Units: US 8 half-pound lamb steaks (can use 8 shoulder chops) 1 garlic clove 1 teaspoon salt 1 ⁄ 4 teaspoon pepper flour 2 eggs , slightly beaten breadcrumbs 1 ⁄ 2 cup shortening Advertisement directions Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I'm not crazy about chicken fried steak and wasn't crazy about the lamb version either. It was easy and the meat was tasty but the coating was kind of soggy. icons / ellipsis / ellipsis-horizontal sheepdoc Reply Advertisement RECIPE SUBMITTED BY CJAY8248 icons / following Follow Me 29 Followers 1216 Recipes 23 Tweaks <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Breaded Fried Cube Steak and Milk Gravy by Chef #242217 31 Breaded baked Pork steak by Always in the kitch 7 Breaded Sirloin Steaks by MizzNezz 4 Breaded Steak (Bistec Empanizado) by Manami 2 View All Recipes Related Pages Veal Steak Baked Sole The Best Belgian Waffles East Indian Curry Sauce Shrimp Pilau Sherried Eggs With Cheese Lemon Pepper Lamb Steaks Gourmet Lamb Chops Beets in Sour Cream Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Breaded Lamb Steaks", "author": "CJAY8248", "cookTime": "PT25M", "prepTime": "PT10M", "totalTime": "PT35M", "datePublished": "2009-11-06T23:02Z", "description": "This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Lamb/Sheep", "keywords": "Meat,< 60 Mins,Easy", "recipeIngredient": ["8 half-pound lamb steaks (can use 8 shoulder chops)", "1 garlic clove", "1 teaspoon salt", "1/4 teaspoon pepper", " flour", "2 eggs, slightly beaten ", " breadcrumbs", "1/2 cup shortening"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "132.2", "fatContent": "14", "saturatedFatContent": "3.6", "cholesterolContent": "52.9", "sodiumContent": "308.3", "carbohydrateContent": "0.3", "fiberContent": "0", "sugarContent": "0.1", "proteinContent": "1.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes."}], "recipeYield": "8 lamb steaks, 8 serving(s)", "review": [{"@type": "Review", "description": "I&#039;m not crazy about chicken fried steak and wasn&#039;t crazy about the lamb version either. It was easy and the meat was tasty but the coating was kind of soggy.", "datePublished": "January 30, 2015", "itemReviewed": {"@type": "Thing", "name": "Breaded Lamb Steaks"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "sheepdoc"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Carrot &amp; Leek Mustard Tart (Dorie Greenspan) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Carrot & Leek Mustard Tart (Dorie Greenspan) Submitted by blucoat "The is a truly beautiful tart that is delicious just out of the oven, warm, at room temperature, or even slightly chilled. If you’re serving it as a starter, cut it into 6 portions; if it’s the main dish, serve it with a lightly dressed small salad. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table", where Dorie calls it Gerard's Mustard Tart. Use Dorie's Basic French Tart Dough/Pate Brisee (recipe #440320)." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr Ingredients: 9 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 3 carrots , trimmed and peeled (not too fat) 3 thin leeks , white and light green parts only, cut lengthwise in half and washed 2 rosemary sprigs 3 large eggs 6 tablespoons creme fraiche or 6 tablespoons heavy cream 2 tablespoons Dijon mustard (to taste) 2 tablespoons grainy mustard , preferably French (to taste) salt , preferably fleur de sel, and freshly ground white pepper 1 9- to 9 1/2-inch tart shell, made from Dorie's Basic French Tart Dough, partially baked and cooled ( Basic French Tart Dough/Pate Brisee (Dorie Greenspan) ) Advertisement directions Center a rack in the oven and preheat the oven to 425°F Line a baking sheet with a silicone baking mat or parchment paper. Cut the carrots and leeks into slender batons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/8- to ¼-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don’t look svelte enough, cut them lengthwise in half. Cut the leeks in the same way. Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig. In a medium bowl, whisk the eggs together with the crème fraîche or heavy cream. Add the mustard, season with salt and white pepper — mustard has a tendency to be salty, so proceed accordingly, and whisk to blend. Taste and see if you want to add a little more of one or the other mustards. Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling — they can go in any which way, but they’re attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the peppermill. Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan. Serve hot, warm, or at room temperature (or lightly chilled). icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY blucoat icons / following Follow Me 47 Followers 581 Recipes 3 Tweaks <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Carrot &amp; Leek Mustard Tart (Dorie Greenspan)", "author": "blucoat", "cookTime": "PT30M", "prepTime": "PT30M", "totalTime": "PT1H", "datePublished": "2010-10-25T02:21Z", "description": "The is a truly beautiful tart that is delicious just out of the oven, warm, at room temperature, or even slightly chilled. If you&rsquo;re serving it as a starter, cut it into 6 portions; if it&rsquo;s the main dish, serve it with a lightly dressed small salad. Recipe is from Dorie Greenspan's great new cookbook, &quot;Around my French Table&quot;, where Dorie calls it Gerard's Mustard Tart. Use Dorie's Basic French Tart Dough/Pate Brisee (recipe #440320).", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Savory Pies", "keywords": "Vegetable,European,Kosher,Weeknight,Brunch,< 60 Mins", "recipeIngredient": ["3 carrots, trimmed and peeled (not too fat)", "3 thin leeks, white and light green parts only, cut lengthwise in half and washed ", "2 rosemary sprigs", "3 large eggs", "6 tablespoons creme fraiche or 6 tablespoons heavy cream", "2 tablespoons Dijon mustard (to taste)", "2 tablespoons grainy mustard, preferably French (to taste)", " salt, preferably fleur de sel, and freshly ground white pepper ", "1 9- to 9 1/2-inch tart shell, made from Dorie's Basic French Tart Dough, partially baked and cooled (<a href=\"https://www.food.com/recipe/basic-french-tart-dough-pate-brisee-dorie-greenspan-440320\">Basic French Tart Dough/Pate Brisee (Dorie Greenspan)</a>)"], "nutrition": {"@type": "NutritionInformation", "calories": "202.1", "fatContent": "12.8", "saturatedFatContent": "6.4", "cholesterolContent": "189.4", "sodiumContent": "274", "carbohydrateContent": "15.9", "fiberContent": "3", "sugarContent": "5.4", "proteinContent": "7.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Center a rack in the oven and preheat the oven to 425&deg;F Line a baking sheet with a silicone baking mat or parchment paper."}, {"@type": "HowToStep", "text": "Cut the carrots and leeks into slender batons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/8- to &frac14;-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don&rsquo;t look svelte enough, cut them lengthwise in half. Cut the leeks in the same way."}, {"@type": "HowToStep", "text": "Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig."}, {"@type": "HowToStep", "text": "In a medium bowl, whisk the eggs together with the cr&egrave;me fra&icirc;che or heavy cream. Add the mustard, season with salt and white pepper &mdash; mustard has a tendency to be salty, so proceed accordingly, and whisk to blend. Taste and see if you want to add a little more of one or the other mustards."}, {"@type": "HowToStep", "text": "Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling &mdash; they can go in any which way, but they&rsquo;re attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the peppermill."}, {"@type": "HowToStep", "text": "Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan. Serve hot, warm, or at room temperature (or lightly chilled)."}], "recipeYield": "4-6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Avocado Cream Sauce Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Avocado Cream Sauce 1 Submitted by mariposa13 "From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by mariposa13 Ready In: 17mins Ingredients: 8 Serves: 4 Nutrition information Advertisement ingredients Units: US 2 avocados 1 garlic clove , quartered 2 tablespoons fresh chives , chopped 1 tablespoon fresh cilantro , chopped 1 ⁄ 2 tablespoon fresh tarragon , chopped 1 ⁄ 2 lime, juice of 2 tablespoons butter 1 ⁄ 4 cup light cream Advertisement directions In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs. Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through. Add cream and continue to heat, but do not allow to boil. Salt to taste and serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I made this sauce to serve over simple baked salmon and it was the perfect choice. While I kept the integrity of the recipe, I did make a couple of substitutions..lemon juice for lime, and dill for tarragon. Delicious! icons / ellipsis / ellipsis-horizontal Geema Reply Advertisement Tweaks MOST POPULAR MOST RECENT I made this sauce to serve over simple baked salmon and it was the perfect choice. While I kept the integrity of the recipe, I did make a couple of substitutions..lemon juice for lime, and dill for tarragon. Delicious! Geema Reply RECIPE SUBMITTED BY mariposa13 USA icons / following Follow Me 47 Followers 480 Recipes 6 Tweaks <html /> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Avocado Sauce by Stephanie Y. 4 Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce by Chef kitkat31 3 Ninfa's Avocado Sauce by Gone Fishin 5 Salsa De Aguacate (Avocado Sauce) by LucyS-D 1 View All Recipes Related Pages Cinnamon Pecans Chicken Enchiladas With Green Chili Sour Cream Sauce The Best Belgian Waffles Raspberry Thumbprint Butter Cookies Christmas-Style Stacked Enchiladas Couscous With Corn Hot Pepper Jelly Turnovers Chicken Enchiladas Creamy White Sauce Shrimp Tacos With Avocado Cream Sauce Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Avocado Cream Sauce", "author": "mariposa13", "cookTime": "PT12M", "prepTime": "PT5M", "totalTime": "PT17M", "datePublished": "2005-08-09T11:50Z", "description": "From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/13/28/50/pica5UcCQ.jpg", "recipeCategory": "Sauces", "keywords": "Low Protein,< 30 Mins", "recipeIngredient": ["2 avocados", "1 garlic clove, quartered ", "2 tablespoons fresh chives, chopped ", "1 tablespoon fresh cilantro, chopped ", "1/2 tablespoon fresh tarragon, chopped ", "1/2 lime, juice of", "2 tablespoons butter", "1/4 cup light cream"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "245.5", "fatContent": "23.4", "saturatedFatContent": "7.6", "cholesterolContent": "25.2", "sodiumContent": "54.7", "carbohydrateContent": "10.2", "fiberContent": "6.9", "sugarContent": "0.8", "proteinContent": "2.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs."}, {"@type": "HowToStep", "text": "Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through."}, {"@type": "HowToStep", "text": "Add cream and continue to heat, but do not allow to boil."}, {"@type": "HowToStep", "text": "Salt to taste and serve."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "I made this sauce to serve over simple baked salmon and it was the perfect choice. While I kept the integrity of the recipe, I did make a couple of substitutions..lemon juice for lime, and dill for tarragon. Delicious!", "datePublished": "January 27, 2006", "itemReviewed": {"@type": "Thing", "name": "Avocado Cream Sauce"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Geema"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Sweet Potato Hash Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Sweet Potato Hash 9 Submitted by LifeIsGood "I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by DianaEatingRichly Ready In: 25mins Ingredients: 6 Serves: 2-4 Nutrition information Advertisement ingredients Units: US 2 medium sweet potatoes , peeled (about 1 pound) 1 tablespoon olive oil 2 large shallots , chopped 1 (5 ounce) bag Baby Spinach, chopped hot sauce, to taste (optional) salt and pepper, to taste (optional) Advertisement directions Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc). Heat the olive oil in a large non-stick skillet over medium-high heat. Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier). Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more. Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach. Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you! Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question How do I e mail this recipe icons / ellipsis / ellipsis-horizontal Karen R. Reply See 1 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I used small dice on the sweet potatoes instead of grating them, and also used frozen spinach for this dish. It was very colorful and tasty. I bet this would be great with wilted kale or other greens too. Thank you! icons / ellipsis / ellipsis-horizontal averybird Reply 2 This is a lovely, tasty recipe and love how it’s good for you. I did use the salt and pepper option and also used a combination of shallots and red onion (using a touch more than what the recipe called for). So very good to accompany any meal really. I also enjoyed it on it’s own for lunch the next day. Thank you, LIG, for sharing! Made it for “The Joy of Vegetables” tag game. icons / ellipsis / ellipsis-horizontal ForeverMama Reply 1 See 1 Reply I also had a little bit of frozen riced cauliflower on hand and added that. Next time I might add a pinch of cayenne or crushed red peppers, but as it is, this was fantastic. I'll be making it again for sure. I loved that it was super easy to make, felt like comfort food, and really hit the spot. Thank you! icons / ellipsis / ellipsis-horizontal Kelly L. Reply 1 See 1 Reply This was great! To get them to actually brown, I used a potato ricer to squeeze all the liquid from the sweet potatoes before frying. Be forewarned that mine cooked down by half by the time they were crispy. Next time I'll make a double batch. icons / ellipsis / ellipsis-horizontal DianaEatingRichly Reply This gets a 4 star because while I loved it DH was only so-so with it. I will make it again for myself because I think it was a great, healthy side. I could eat this as a main meal with a fried on top. :) Thanks for posting. Lesley aka K9Owned icons / ellipsis / ellipsis-horizontal K9 Owned Reply see 4 more reviews Advertisement RECIPE SUBMITTED BY LifeIsGood United States icons / following Follow Me 57 Followers 244 Recipes 44 Tweaks Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Potatoes, 43 Ways 43 photos Sweet Potato, Corn & Black Bean Hash by Debbwl 6 Sheet Pan Sweet Potato Breakfast Hash by norasingley 3 Sweet Potato & Black Bean Hash by dicentra 1 View All Recipes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Sweet Potato Hash", "author": "LifeIsGood", "cookTime": "PT15M", "prepTime": "PT10M", "totalTime": "PT25M", "datePublished": "2012-01-20T14:49Z", "description": "I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/47/24/87/kRAowqpRvCC6pRUHcHQm_sweet-potato-hash-7406.jpg", "recipeCategory": "Yam/Sweet Potato", "keywords": "Spinach,Potato,Greens,Vegetable,Low Protein,Vegan,Low Cholesterol,< 30 Mins", "recipeIngredient": ["2 medium sweet potatoes, peeled (about 1 pound)", "1 tablespoon olive oil", "2 large shallots, chopped ", "1 (5 ounce) bag Baby Spinach, chopped ", " hot sauce, to taste (optional)", " salt and pepper, to taste (optional)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "9"}, "nutrition": {"@type": "NutritionInformation", "calories": "202.2", "fatContent": "7.1", "saturatedFatContent": "1", "cholesterolContent": "0", "sodiumContent": "130.1", "carbohydrateContent": "32.1", "fiberContent": "5.5", "sugarContent": "5.7", "proteinContent": "4.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Grate the sweet potatoes (either with a box/hand grater or a food processor fitted with a coarse grating disc)."}, {"@type": "HowToStep", "text": "Heat the olive oil in a large non-stick skillet over medium-high heat."}, {"@type": "HowToStep", "text": "Add the shallots and cook, stirring, until beginning to brown, about 2 or 3 minutes."}, {"@type": "HowToStep", "text": "Add the sweet potatoes and cook, tossing occasionally, until tender, about 7 to 9 minutes more (or longer if you like your potatoes crispier)."}, {"@type": "HowToStep", "text": "Add the spinach and cook, tossing, until just wilted, about 1 or 2 minutes more."}, {"@type": "HowToStep", "text": "Note: I like to get my sweet potatoes really browned, so I may end up cooking them a bit longer before adding the spinach."}, {"@type": "HowToStep", "text": "Optional; add salt and/or pepper to taste. You could also add hot sauce to taste. It's up to you!"}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "2-4 serving(s)", "review": [{"@type": "Review", "description": "I used small dice on the sweet potatoes instead of grating them, and also used frozen spinach for this dish. It was very colorful and tasty. I bet this would be great with wilted kale or other greens too. Thank you!", "datePublished": "April 06, 2012", "itemReviewed": {"@type": "Thing", "name": "Sweet Potato Hash"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "averybird"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar) 12 Submitted by januarybride "This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by anniesnomsblog Ready In: 20mins Ingredients: 12 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 ⁄ 2 cup mayonnaise (OK to sub light) 2 tablespoons ketchup 1 tablespoon horseradish 1 dash Worcestershire sauce kosher salt (I use seasoning salt or old bay seasoning) 6 thick strips smoked bacon , cut into 1 inch pieces 1 head iceberg lettuce 5 cherry tomatoes , halved 4 scallions , thinly sliced 1 ⁄ 2 cup crumbled blue cheese fresh ground pepper 1 tablespoon chopped fresh parsley Advertisement directions Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I made this for our Saturday night dinner (we had guests over). I did actually make true "wedges" out of the head of iceberg lettuce (6). I prepared the dressing accordingly, and put it into a creamer dish to serve around the table. I used very small crocks (with spoons) to put all the misc. toppings into, and put them all on a 'lazy susan' in the center of the table. That way everyone could assemble their own to their liking. It was such a nice change from not having just a plain old boring salad with bottled dressing and a very pretty presentation using actual "wedges" (restaurant looking), and I placed a wooden pepper mill on the table to really make it "gourmet". Thank you for posting your recipe. (Made for Name That Ingredient tag) icons / ellipsis / ellipsis-horizontal rosie316 Reply 3 This salad was delicious! It tasted just like it would at a great restaurant! I will definitely use this recipe again!! icons / ellipsis / ellipsis-horizontal blondeecmk Reply 3 Very flavorful...sort of Thousand Island dressing, but better. I might add a couple of extra drops of Worcestershire, but other than that, great the way it is written!! icons / ellipsis / ellipsis-horizontal Abu Joni Reply 3 I made this over the weekend and it went down a storm! So tasty and full of good flavours! Loved the blue cheese on the top, added a lovely tang to this salad! icons / ellipsis / ellipsis-horizontal anniesnomsblog Reply 1 Super tasty salad! Love the horseradish in the dressing. Enough for 6, I would say. icons / ellipsis / ellipsis-horizontal rosslare Reply 1 see 7 more reviews Advertisement RECIPE SUBMITTED BY januarybride Saint Louis, Missouri icons / following Follow Me 113 Followers 553 Recipes 147 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE 20 Best Sides for a Steak Dinner 20 photos Iceberg Wedge Blue Cheese Bacon & Tomato Salad by The Big Cheese 9 Easy Iceberg Wedge Salad by Jubes 8 Easy Iceberg Wedge Salad by TasteTester 3 View All Recipes Related Pages Easy Iceberg Wedge Salad Iceberg Wedge Blue Cheese Bacon & Tomato Salad The Best Belgian Waffles Sullivan's Steakhouse House Iceberg Wedge Bar Americain Steak Sauce Lentil and Orzo Salad Passion Fruit-Pineapple Punch Turkey and Herb Burgers With Yogurt Lemon Dressing Spiced Pork and Potato Pie Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar)", "author": "januarybride ", "cookTime": "", "prepTime": "PT20M", "totalTime": "PT20M", "datePublished": "2010-06-25T09:25Z", "description": "This is Zach Braff's (of Scrubs) favorite salad from The Mermaid Oyster Bar in New York City. Recipe was in Food Network Magazine June 2010. I think some grilled shrimp would be DIVINE on top of this salad!!! I suggest letting the dressing rest for an hour or two to get maximum flavor.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/43/08/99/vlmwyI0KRCWqPrtR7D11_iceberg-wedge-salad-2.jpg", "recipeCategory": "Salad Dressings", "keywords": "Cheese,Greens,Vegetable,Weeknight,< 30 Mins", "recipeIngredient": ["1/2 cup mayonnaise (OK to sub light)", "2 tablespoons ketchup", "1 tablespoon horseradish", "1 dash Worcestershire sauce", " kosher salt (I use seasoning salt or old bay seasoning)", "6 thick strips smoked bacon, cut into 1 inch pieces ", "1 head iceberg lettuce", "5 cherry tomatoes, halved ", "4 scallions, thinly sliced ", "1/2 cup crumbled blue cheese", " fresh ground pepper", "1 tablespoon chopped fresh parsley"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "12"}, "nutrition": {"@type": "NutritionInformation", "calories": "161.4", "fatContent": "10.2", "saturatedFatContent": "4.8", "cholesterolContent": "25.9", "sodiumContent": "626.1", "carbohydrateContent": "8.9", "fiberContent": "2.4", "sugarContent": "5.7", "proteinContent": "9.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth."}, {"@type": "HowToStep", "text": "Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain."}, {"@type": "HowToStep", "text": "Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions."}, {"@type": "HowToStep", "text": "Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley."}, {"@type": "HowToStep", "text": "Serve with more dressing on the side."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "I made this for our Saturday night dinner (we had guests over). I did actually make true &quot;wedges&quot; out of the head of iceberg lettuce (6). I prepared the dressing accordingly, and put it into a creamer dish to serve around the table. I used very small crocks (with spoons) to put all the misc. toppings into, and put them all on a &#039;lazy susan&#039; in the center of the table. That way everyone could assemble their own to their liking. It was such a nice change from not having just a plain old boring salad with bottled dressing and a very pretty presentation using actual &quot;wedges&quot; (restaurant looking), and I placed a wooden pepper mill on the table to really make it &quot;gourmet&quot;. Thank you for posting your recipe. (Made for Name That Ingredient tag)", "datePublished": "June 03, 2013", "itemReviewed": {"@type": "Thing", "name": "Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar)"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "rosie316"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Fatty Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Fatty 1 Submitted by Cookiegirlandi "This is a BBQ delight! Great for standing around the backyard at the summer BBQ picnic. There are no rules-except please use a smoker! Stuff with whatever your imagination comes up with-fruit-veggies-cheeses-more meat....." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 50mins Ingredients: 6 Yields: 1 roll Serves: 8 Nutrition information Advertisement ingredients Units: US 2 lbs bulk sausage (maple is awesome) 1 cup chopped granny smith apple 1 -2 cup shredded swiss cheese (can used sliced cheese) 3 tablespoons brown sugar 5 slices bacon 1 tablespoon bbq dry rub seasonings Advertisement directions Flatten out your sausage into a rectangle onto a piece of aluminum foil. Like a jelly roll, add fillings to your desire. In this case-chopped apple, swiss cheese, and brown sugar. I add a sprinkle cayenne-but that's just me :). roll up jelly roll style. wrap bacon slices around the roll. rub with your favorite bbq rub. smoke in smoker @ 225 degrees for about 1 1/2 hours=until the internal temp reaches 165 degrees. Let sit for 20 minutes before slicing! ENJOY! THIS IS OUR FAVORITE! Try- cheddar and jalepeno filling -- add chorizo sausage layer inside -- ham and pineapple -- sun dried tomato, mozzerella -- greek olive and feta -- . icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I did half a recipe on our new Kamado Joe and it is fabulous. I did apple and green onion inside. I do need more practice rolling but that will come with time. icons / ellipsis / ellipsis-horizontal adopt a greyhound Reply Advertisement RECIPE SUBMITTED BY Cookiegirlandi Madison Heights, 0 icons / following Follow Me 3 Followers 35 Recipes 1 Tweak <p>I am Cookiegirlandi because I was head cookie decorator for Cookies by Design/Cookie Bouquet for 6 years in SE MI. <br />DH and I bought a 2000sq ft greenhouse in 2004 and moved it up 160 miles north of our Oakland co home to our co-owners 10 acre cottage. Neighbors up here happened to have a place for sale and we bought it. We absolutely love it here. It is truely beautiful here, surrounded by nature. Sort of a shock to me at first--as I also worked as a nail tech in salons for 18 years and was used to shopping and dining out. Always had perfect hair, nails, tan, outfits, makeup. Sheez. Not anymore!! LOL! <br />So, now I am a homemaker/wife, artist, jewelry maker, golfer,&nbsp;perennial plant collector, supergardener/greenhouse grower, garden tender, (I have many gardens) mom to boxer and 3 wonderful rescue kitties! Busier than ever!! <br /><br /><br /><br /><img src=http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif alt= /> <br /><a href=http://photobucket.com target=_blank><img src=http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/cws3.png border=0 alt=Photobucket /> <br />Working on updating this page=thanks for looking!! <br />Happy Cooking!</a></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Mama Porkpie's Dog Food for Little Fatties by Chef Porkpie 6 Hot Russian by Chef Fatty Daddy 0 Breakfast Blueberry Muffins by Chef Fatty Daddy 0 How to Peel Peaches, 3 Ways View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Fatty", "author": "Cookiegirlandi", "cookTime": "PT1H30M", "prepTime": "PT20M", "totalTime": "PT1H50M", "datePublished": "2008-03-28T00:02Z", "description": "This is a BBQ delight! Great for standing around the backyard at the summer BBQ picnic. There are no rules-except please use a smoker!\r\nStuff with whatever your imagination comes up with-fruit-veggies-cheeses-more meat.....", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Pork", "keywords": "Meat,Summer,< 4 Hours,Easy", "recipeIngredient": ["2 lbs bulk sausage (maple is awesome)", "1 cup chopped granny smith apple", "1 -2 cup shredded swiss cheese (can used sliced cheese)", "3 tablespoons brown sugar", "5 slices bacon", "1 tablespoon bbq dry rub seasonings"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "406", "fatContent": "31.2", "saturatedFatContent": "10.2", "cholesterolContent": "104.9", "sodiumContent": "721.5", "carbohydrateContent": "8", "fiberContent": "0.4", "sugarContent": "6.8", "proteinContent": "22.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Flatten out your sausage into a rectangle onto a piece of aluminum foil."}, {"@type": "HowToStep", "text": "Like a jelly roll, add fillings to your desire. In this case-chopped apple, swiss cheese, and brown sugar. I add a sprinkle cayenne-but that's just me :)."}, {"@type": "HowToStep", "text": "roll up jelly roll style."}, {"@type": "HowToStep", "text": "wrap bacon slices around the roll."}, {"@type": "HowToStep", "text": "rub with your favorite bbq rub."}, {"@type": "HowToStep", "text": "smoke in smoker @ 225 degrees for about 1 1/2 hours=until the internal temp reaches 165 degrees."}, {"@type": "HowToStep", "text": "Let sit for 20 minutes before slicing!"}, {"@type": "HowToStep", "text": "ENJOY! THIS IS OUR FAVORITE!"}, {"@type": "HowToStep", "text": "Try- cheddar and jalepeno filling --"}, {"@type": "HowToStep", "text": "add chorizo sausage layer inside --"}, {"@type": "HowToStep", "text": "ham and pineapple --"}, {"@type": "HowToStep", "text": "sun dried tomato, mozzerella --"}, {"@type": "HowToStep", "text": "greek olive and feta -- ."}], "recipeYield": "1 roll, 8 serving(s)", "review": [{"@type": "Review", "description": "I did half a recipe on our new Kamado Joe and it is fabulous. I did apple and green onion inside. I do need more practice rolling but that will come with time.", "datePublished": "December 20, 2009", "itemReviewed": {"@type": "Thing", "name": "Fatty"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "adopt a greyhound"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Kiwi muffins Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Kiwi muffins 5 Submitted by Michelle S. "These have a wonderful flavor if you can get past the green cooked kiwi. They are fun for kids for Halloween or St Patricks day parties." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 30mins Ingredients: 9 Yields: 12 muffins Nutrition information Advertisement ingredients Units: US 2 cups flour 1 tablespoon baking powder 3 ⁄ 4 teaspoon salt 1 ⁄ 3 cup sugar 1 ⁄ 4 teaspoon cinnamon 1 egg , slightly beaten 1 cup milk 1 ⁄ 4 cup oil 2 ⁄ 3 cup chopped and peeled kiwi fruit Advertisement directions Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl. Mix egg, milk and oil. Add wet mixture to the dry mixture stirring just until moistened. Add kiwis, stir just until blended. Spoon batter into 12 lined muffin cups, filling 3/4 full. Bake for 20 minutes. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I haven't tried these (though I might) but I'd like to tell you how appreciative I am of the simpleness of this recipe. So many times I have recipes that are too long and confusing whereas this is plain and easy to follow. Thankyou :) icons / ellipsis / ellipsis-horizontal vsonpnt Reply A not to sweet muffin with a distinct kiwi taste. The texture is a little strange though. I don't think I would make these again. icons / ellipsis / ellipsis-horizontal andreaadams01 Reply Not bad - I chopped the kiwi as written, but next time I think I'll mash it, almost like a puree. The kiwi was too chunky just chopped. icons / ellipsis / ellipsis-horizontal waywardsister Reply Our fabulous peaches are in season now so I substituted them for the kiwi. I thought it was terrific. I made two batches to help use up and freeze some of the peaches. I'll try with kiwi later. icons / ellipsis / ellipsis-horizontal Tebo3759 Reply Good flavour. Actually, the kiwi doesn't look too bad in these. However, I didn't care for the texture. icons / ellipsis / ellipsis-horizontal cuisinebymae Reply Advertisement RECIPE SUBMITTED BY Michelle S. Racine, Wisconsin icons / following Follow Me 18 Followers 167 Recipes 66 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Banana and Kiwi Muffins by WaterMelon 19 Kiwi Muffins by CoffeeMom 7 Citrusy Bran - Kiwi Muffins by YummySmellsca 0 How to Peel Peaches, 3 Ways View All Recipes Related Pages St. Patricks Day Grasshopper Fudge Cake Fabulous Shamrock Sugar Cookies The Best Belgian Waffles St. Patrick's Day Crispy Treats Ecto Lime Cooler (Halloween Cocktail) St. Patty's Day Corned Beef Corned Beef and Cabbage Lime Jelly Roll Cake St Patrick's Day Muffins (Savoury Potato Muffins) Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Kiwi muffins", "author": "Michelle S.", "cookTime": "PT20M", "prepTime": "PT10M", "totalTime": "PT30M", "datePublished": "2004-02-12T19:59Z", "description": "These have a wonderful flavor if you can get past the green cooked kiwi. They are fun for kids for Halloween or St Patricks day parties.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Quick Breads", "keywords": "Breads,Kiwifruit,Tropical Fruits,Fruit,Kid Friendly,< 30 Mins,Oven", "recipeIngredient": ["2 cups flour", "1 tablespoon baking powder", "3/4 teaspoon salt", "1/3 cup sugar", "1/4 teaspoon cinnamon", "1 egg, slightly beaten ", "1 cup milk", "1/4 cup oil", "2/3 cup chopped and peeled kiwi fruit"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "5"}, "nutrition": {"@type": "NutritionInformation", "calories": "163.3", "fatContent": "6", "saturatedFatContent": "1.2", "cholesterolContent": "20.5", "sodiumContent": "252.6", "carbohydrateContent": "24.2", "fiberContent": "0.9", "sugarContent": "6.5", "proteinContent": "3.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 400 degrees."}, {"@type": "HowToStep", "text": "Mix all dry ingredients in a large bowl."}, {"@type": "HowToStep", "text": "Mix egg, milk and oil."}, {"@type": "HowToStep", "text": "Add wet mixture to the dry mixture stirring just until moistened."}, {"@type": "HowToStep", "text": "Add kiwis, stir just until blended."}, {"@type": "HowToStep", "text": "Spoon batter into 12 lined muffin cups, filling 3/4 full."}, {"@type": "HowToStep", "text": "Bake for 20 minutes."}], "recipeYield": "12 muffins", "review": [{"@type": "Review", "description": "I haven&#039;t tried these (though I might) but I&#039;d like to tell you how appreciative I am of the simpleness of this recipe. So many times I have recipes that are too long and confusing whereas this is plain and easy to follow. Thankyou :)", "datePublished": "August 19, 2015", "itemReviewed": {"@type": "Thing", "name": "Kiwi muffins"}, "author": "vsonpnt"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Strawberry Vanilla Pancakes Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Strawberry Vanilla Pancakes Submitted by gailanng "Atk" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 30mins Ingredients: 12 Yields: 14 Pancakes Nutrition information Advertisement ingredients Units: US 2 cups all-purpose flour (10 ounces) 3 tablespoons sugar , divided 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 2 cups buttermilk 2 large eggs 1 ⁄ 4 cup sour cream 3 tablespoons unsalted butter , melted and cooled slightly 10 ounces strawberries , hulled and chopped fine (2 cups) 1 ⁄ 2 teaspoon vanilla extract 2 teaspoons vegetable oil, divided Advertisement directions Whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes (don’t skip this step). . Combine strawberries, vanilla and remaining 1 tablespoon sugar in small bowl; set aside. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon strawberry mixture over each pancake. Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and strawberry mixture, adding remaining 1 teaspoon oil, as needed. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY gailanng United States icons / following Follow Me 172 Followers 2851 Recipes 13 Tweaks I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Strawberry Vanilla Pancakes by Village Cafe 3 Strawberry Vanilla Pancakes by Cindi-Marie-Bauer 0 Vanilla Yogurt Pancakes With Strawberry Syrup by Delish 3 Rebecca's Famous Vanilla Pancakes by beccadmboh 1 View All Recipes Related Pages Lemon-Raspberry Pancakes Simple Bisquick Pancakes The Best Belgian Waffles Bisquick Strawberry Banana Pancakes Vanilla & Cinnamon Pancakes Vanilla Pancakes Vanilla Cream Cheese Pancakes Vanilla Banana Pancakes Strawberry Vanilla Pie Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Strawberry Vanilla Pancakes", "author": "gailanng", "cookTime": "PT10M", "prepTime": "PT20M", "totalTime": "PT30M", "datePublished": "2019-04-19T00:39Z", "description": "Make and share this Strawberry Vanilla Pancakes recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Breakfast", "keywords": "Strawberry,Berries,Fruit,< 30 Mins,From Scratch", "recipeIngredient": ["2 cups all-purpose flour (10 ounces)", "3 tablespoons sugar, divided ", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "2 cups buttermilk", "2 large eggs", "1/4 cup sour cream", "3 tablespoons unsalted butter, melted and cooled slightly ", "10 ounces strawberries, hulled and chopped fine (2 cups)", "1/2 teaspoon vanilla extract", "2 teaspoons vegetable oil, divided "], "nutrition": {"@type": "NutritionInformation", "calories": "142.6", "fatContent": "5.2", "saturatedFatContent": "2.6", "cholesterolContent": "36.6", "sodiumContent": "205.1", "carbohydrateContent": "19.9", "fiberContent": "0.9", "sugarContent": "5.7", "proteinContent": "4.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes (don&rsquo;t skip this step).&nbsp;."}, {"@type": "HowToStep", "text": "Combine strawberries, vanilla and remaining 1 tablespoon sugar in small bowl; set aside."}, {"@type": "HowToStep", "text": "Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan."}, {"@type": "HowToStep", "text": "Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon strawberry mixture over each pancake."}, {"@type": "HowToStep", "text": "Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and strawberry mixture, adding remaining 1 teaspoon oil, as needed."}], "recipeYield": "14 Pancakes", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Weight Watchers Fresh Strawberry Pie Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Weight Watchers Fresh Strawberry Pie 2 Submitted by GingerlyJ "This recipe came from a weight watchers newsletter iT Is worth 5 points per serving" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Linky Ready In: 17mins Ingredients: 7 Yields: 1 pie Serves: 10 Nutrition information Advertisement ingredients Units: US 2 lbs strawberries 3 ⁄ 4 cup sugar , granulated 1 ⁄ 2 cup cranberry juice cocktail 1 ⁄ 4 cup cornstarch 6 ounces graham cracker ready pie crusts 1 cup non-fat vanilla yogurt , Greek-style 1 teaspoon lemon zest , finely grated Advertisement directions Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan. Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute. Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust. Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice). To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Wonderful dessert! I used Splenda instead of sugar so my diabetic, lactose intolerant friend could eat it, too. I had no cranberry juice and didn't feel like buying any for a mere half cup, so I used water with a teaspoon of lemon juice. Everyone enjoyed it - with or without the yogurt topping. Made for My 3 Chefs 2012 icons / ellipsis / ellipsis-horizontal Linky Reply 1 Delicious! I made a chocolate graham crust and baked it before adding the filling. icons / ellipsis / ellipsis-horizontal Madray14 Reply Advertisement RECIPE SUBMITTED BY GingerlyJ icons / following Follow Me 42 Followers 873 Recipes 11 Tweaks Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Glazed Fresh Strawberry Pie by CoffeeMom 18 Fresh Strawberry Pie With Almond Graham Crust by Kittencalrecipezazz 10 Fresh Strawberry Pie by LonghornMama 15 Strawn's Fresh Strawberry Pie by Britt Os sweetie pie 9 View All Recipes Related Pages Best Fresh Strawberry Pie Fresh Strawberry Pie The Best Belgian Waffles Glazed Fresh Strawberry Pie Easy Fresh Strawberry Pie Recipe (Taste of Home) Strawn's Fresh Strawberry Pie Big Boy's Strawberry Pie Weight Watchers Strawberry Pie Easy Fresh Strawberry Pie 1951 Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Weight Watchers Fresh Strawberry Pie", "author": "GingerlyJ", "cookTime": "PT2M", "prepTime": "PT15M", "totalTime": "PT17M", "datePublished": "2011-04-16T16:54Z", "description": "Make and share this Weight Watchers Fresh Strawberry Pie recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/45/38/19/picmW9A4H.jpg", "recipeCategory": "Pie", "keywords": "Dessert,Strawberry,Berries,Fruit,Spring,< 30 Mins,Easy", "recipeIngredient": ["2 lbs strawberries", "3/4 cup sugar, granulated ", "1/2 cup cranberry juice cocktail", "1/4 cup cornstarch", "6 ounces graham cracker ready pie crusts", "1 cup non-fat vanilla yogurt, Greek-style ", "1 teaspoon lemon zest, finely grated "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "186.1", "fatContent": "5.5", "saturatedFatContent": "1.3", "cholesterolContent": "0", "sodiumContent": "83.7", "carbohydrateContent": "33.9", "fiberContent": "2.5", "sugarContent": "21", "proteinContent": "1.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan."}, {"@type": "HowToStep", "text": "Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute."}, {"@type": "HowToStep", "text": "Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust."}, {"@type": "HowToStep", "text": "Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice)."}, {"@type": "HowToStep", "text": "To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving."}], "recipeYield": "1 pie, 10 serving(s)", "review": [{"@type": "Review", "description": "Wonderful dessert! I used Splenda instead of sugar so my diabetic, lactose intolerant friend could eat it, too. I had no cranberry juice and didn't feel like buying any for a mere half cup, so I used water with a teaspoon of lemon juice. Everyone enjoyed it - with or without the yogurt topping. Made for My 3 Chefs 2012", "datePublished": "June 30, 2012", "itemReviewed": {"@type": "Thing", "name": "Weight Watchers Fresh Strawberry Pie"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Linky"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Sweet Apple Salad Dressing Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Sweet Apple Salad Dressing 2 Submitted by veggiechick "This is my favorite salad dressing. Everyone in my family loves it." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5mins Ingredients: 6 Serves: 2-3 Nutrition information Advertisement ingredients Units: US 1 ⁄ 2 fuji apple 1 ⁄ 8 cup yellow onion 3 tablespoons rice vinegar 2 1 ⁄ 2 tablespoons sesame oil salt pepper Advertisement directions Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced. In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review What an ingenious way to add a little sweetness to a salad dressing without sugar or honey. It was a hit. icons / ellipsis / ellipsis-horizontal sugarpea Reply This is an OMG dressing! I doubled the amounts so I would have some in the refrigerator for another time (like tomorrow)! I used red leaf lettuce, craisins, red onion, half an apple - chopped- and some shredded smoked swiss cheese. What a salad!! The dressing is so different from most dressing and I will make it often. Thanks, Carole in Orlando icons / ellipsis / ellipsis-horizontal carole in orlando Reply Advertisement RECIPE SUBMITTED BY veggiechick icons / following Follow Me 9 Recipes I love to cook. I've been a vegan for about a year and a half and I feel so much better. I am collecting a variety of vegan cookbooks through bookmooch.com and I'm having a blast trying all of the recipes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Light Balsamic Vinaigrette Salad Dressing Mustard Salad Dressing The Best Belgian Waffles Lemon Honey Ginger Salad Dressing Sweet Salad Dressing Jack's Favorite Salad Dressing Sysco Parmesan Peppercorn Salad Dressing Growlies Parmesan Peppercorn Salad Dressing Apricot Salad Dressing Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Sweet Apple Salad Dressing", "author": "veggiechick", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2006-05-01T21:03Z", "description": "Make and share this Sweet Apple Salad Dressing recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Salad Dressings", "keywords": "Apple,Fruit,Low Protein,< 15 Mins,Easy", "recipeIngredient": ["1/2 fuji apple", "1/8 cup yellow onion", "3 tablespoons rice vinegar", "2 1/2 tablespoons sesame oil", " salt", " pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "172.4", "fatContent": "17.1", "saturatedFatContent": "2.4", "cholesterolContent": "0", "sodiumContent": "0.7", "carbohydrateContent": "5.8", "fiberContent": "1", "sugarContent": "4", "proteinContent": "0.2"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced. \r"}, {"@type": "HowToStep", "text": "In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients."}], "recipeYield": "2-3 serving(s)", "review": [{"@type": "Review", "description": "What an ingenious way to add a little sweetness to a salad dressing without sugar or honey. It was a hit.", "datePublished": "May 23, 2006", "itemReviewed": {"@type": "Thing", "name": "Sweet Apple Salad Dressing"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "sugarpea"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Quick & Easy Italian Rum Cake Cups Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Quick & Easy Italian Rum Cake Cups Submitted by Wishing "My daughters gave me a copy of Rachel Ray's 30 Minute Meals 2 Cookbook and of course the first thing I tried was a dessert! Her recipe actually called for double the rum quantity but I found it way too strong so I have halved that measurement." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 10mins Ingredients: 7 Serves: 4 Nutrition information Advertisement ingredients Units: US 8 ladyfingers 1 1 ⁄ 2 fluid ounces rum 2 cups prepared vanilla pudding 8 large juicy ripe strawberries , sliced 1 teaspoon sugar 1 (2 ounce) package almonds, sliced (I would toast them next time) Cool Whip or heavy cream Advertisement directions Separate 8 ladyfingers on work area. Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz. Line small glass dessert cups with the ladyfingers. Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish. Sprinkle sliced strawberries with sugar and toss to coat. Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds. Serve, or chill until dessert time. Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Wishing Venice, FL icons / following Follow Me 1 Recipe 1 Tweak I am a NY Transplant living in Sunny SW Florida the last 8 years. I am the Mom of 3 beautiful girls and one adorable granddaughter! I currently work full-time at a quaint Model Train Store. I have always loved food and cooking for my family and friends! I like to scrapbook, exercise (thank goodness to balance the love of food!), read and spend time with my family. I love the ocean and enjoy my times at the beach. I look forward to the days when I will have a little more free time to enjoy all my hobbies. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Italian Rum Cake Individual Beef Wellington The Best Belgian Waffles Rachael Ray's Philly Cheesesteak Supreme Pizza Pasta Salad Honey Nut Chicken Orange Balsamic Glazed Chicken Bacon-Wrapped Pineapple Shrimp Cranberry Bog Turkey Burgers Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Quick & Easy Italian Rum Cake Cups", "author": "Wishing", "cookTime": "", "prepTime": "PT10M", "totalTime": "PT10M", "datePublished": "2004-08-31T20:00Z", "description": "My daughters gave me a copy of Rachel Ray's 30 Minute Meals 2 Cookbook and of course the first thing I tried was a dessert! Her recipe actually called for double the rum quantity but I found it way too strong so I have halved that measurement.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "< 15 Mins", "recipeIngredient": ["8 ladyfingers", "1 1/2 fluid ounces rum", "2 cups prepared vanilla pudding", "8 large juicy ripe strawberries, sliced ", "1 teaspoon sugar", "1 (2 ounce) package almonds, sliced (I would toast them next time)", " Cool Whip or heavy cream"], "nutrition": {"@type": "NutritionInformation", "calories": "371.6", "fatContent": "14.2", "saturatedFatContent": "3.9", "cholesterolContent": "95.9", "sodiumContent": "489.9", "carbohydrateContent": "47.8", "fiberContent": "2.7", "sugarContent": "34.6", "proteinContent": "9.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Separate 8 ladyfingers on work area."}, {"@type": "HowToStep", "text": "Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz."}, {"@type": "HowToStep", "text": "Line small glass dessert cups with the ladyfingers."}, {"@type": "HowToStep", "text": "Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish."}, {"@type": "HowToStep", "text": "Sprinkle sliced strawberries with sugar and toss to coat."}, {"@type": "HowToStep", "text": "Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds."}, {"@type": "HowToStep", "text": "Serve, or chill until dessert time."}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chocolate Enchiladas Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chocolate Enchiladas 2 Submitted by KaraRN "These are delish! Very simple to make. They are so rich, that you may want to share half of it with someone else. I ate this at a local restaurant and had to ask for the recipe. They were so good, that I could hardly believe that they were so simple to make." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by KaraRN Ready In: 5mins Ingredients: 6 Serves: 4 Nutrition information Advertisement ingredients Units: US 4 -60 g chocolate candy bars (I used regular sized Hershey bars, can also use king sized bars) 4 -8 inches flour tortillas 2 scoops vanilla ice cream (I'm a Blue Bunny kinda gal!) 2 teaspoons chocolate syrup, to drizzle (I used Hershey's) 1 ⁄ 2 - 1 teaspoon powdered sugar , for dusting on top 1 ⁄ 4 cup oil (for frying, I used vegetable oil) Advertisement directions Place chocolate bar on flour tortilla. Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying. Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by! Fry each enchilada on each side to brown. Place on paper towels to absorb grease. Place on plate. Scoop ice cream on top. Drizzle chocolate syrup over top. Dust with powdered sugar. Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review These are to die for! This is pure heaven! Will be making again and again! icons / ellipsis / ellipsis-horizontal Jen's Kitchen Reply There was no sharing going on at our table!! These are so good! I am already thinking about next time and I think I will try painting a bit of oil on the tortillas and baking them in the oven. I think I could get away with less oil and it should work fine. I used regular size bars, some plain chocolate and some with caramel. They were all good. I made this for PAC Fall 2007. Thanks for posting your recipe. icons / ellipsis / ellipsis-horizontal GaylaV Reply Advertisement RECIPE SUBMITTED BY KaraRN Polo, MO icons / following Follow Me 4 Followers 110 Recipes 3 Tweaks <a href="http://photobucket.com" target="_blank"><img src="http://i223.photobucket.com/albums/dd32/ksegal/Picture076.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <br> <br><a href="http://www.TickerFactory.com/"> <br><img border="0" src="http://tickers.TickerFactory.com/ezt/d/4;10722;104/st/20070823/e/Since+Joining+Zaar/dt/-1/k/df85/event.png"></a> <br> <br> <br> <br>I am a Registered Nurse currently working as a Director of Nursing in a nursing home for a large corporation. Since taking on my new position, I haven't had much time to cook, let alone play around on Zaar. <br> <br>Besides being addicted to Zaar,I am also a www.pogo.com addict! If you play on pogo, my screen name is tobearn_ look me up sometime. <br> <br>I am always looking to try new recipes out and so glad I found this site! I don't think I have signed out of it since I joined! :-) LOL <br> <br>I try to prepare hot meals for my picky family that is fast, and yummy. Although I do enjoy making some complex recipes at times. <br> <br>I hope you all enjoy the recipes that I have posted and the ones that I will post in the near future. (You have to try the Chocolate Enchiladas I have posted---- YUMMY). <br> <br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <br> <br> <br> <br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Awesome White Cheese and Chocolate Enchiladas by EdsGirlAngie 10 Banana - Filled Chocolate Enchiladas by mydesigirl 1 Chocolate Tortilla Ice Cream Enchiladas by ThatSouthernBelle 0 How to Peel Peaches, 3 Ways View All Recipes Related Pages Creamy Asparagus, Leek and Potato Soup Awesome White Cheese and Chocolate Enchiladas The Best Belgian Waffles Apricot Nectar Cake Fantabulous Garlic Bread Pizzas Parmesan Stuffed Mushrooms Zucchini Sausage Casserole Pecans-on-Fire Hot Chicken Nacho Dip (You won't want to share!!) Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chocolate Enchiladas", "author": "KaraRN", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2007-08-30T21:00Z", "description": "These are delish! Very simple to make. They are so rich, that you may want to share half of it with someone else. I ate this at a local restaurant and had to ask for the recipe. They were so good, that I could hardly believe that they were so simple to make.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/24/99/37/pic5xWkDM.jpg", "recipeCategory": "Dessert", "keywords": "< 15 Mins,Easy", "recipeIngredient": ["4 -60 g chocolate candy bars (I used regular sized Hershey bars, can also use king sized bars)", "4 -8 inches flour tortillas", "2 scoops vanilla ice cream (I'm a Blue Bunny kinda gal!)", "2 teaspoons chocolate syrup, to drizzle (I used Hershey's)", "1/2-1 teaspoon powdered sugar, for dusting on top ", "1/4 cup oil (for frying, I used vegetable oil)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "195.9", "fatContent": "16.7", "saturatedFatContent": "3.4", "cholesterolContent": "8.2", "sodiumContent": "70.5", "carbohydrateContent": "10.7", "fiberContent": "0.5", "sugarContent": "5.8", "proteinContent": "1.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Place chocolate bar on flour tortilla."}, {"@type": "HowToStep", "text": "Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying."}, {"@type": "HowToStep", "text": "Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!"}, {"@type": "HowToStep", "text": "Fry each enchilada on each side to brown."}, {"@type": "HowToStep", "text": "Place on paper towels to absorb grease."}, {"@type": "HowToStep", "text": "Place on plate."}, {"@type": "HowToStep", "text": "Scoop ice cream on top."}, {"@type": "HowToStep", "text": "Drizzle chocolate syrup over top."}, {"@type": "HowToStep", "text": "Dust with powdered sugar."}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "These are to die for! This is pure heaven! Will be making again and again!", "datePublished": "January 15, 2008", "itemReviewed": {"@type": "Thing", "name": "Chocolate Enchiladas"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Jen's Kitchen"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Upside Down Walla Walla Onion Cornbread Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Upside Down Walla Walla Onion Cornbread 6 Submitted by Outta Here "This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Lalaloula Ready In: 50mins Ingredients: 10 Serves: 9 Nutrition information Advertisement ingredients Units: US 4 medium walla walla onions, peeled and thinly sliced 3 tablespoons butter 1 cup yellow cornmeal 1 cup flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 ⁄ 3 cup shortening 1 egg 1 cup milk Advertisement directions Preheat oven to 350°F. Butter a 8x8x2-inch square baking pan. In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes. Spoon evenly into bottom of baking pan. Combine dry ingredients in a mixing bowl. Cut in shortening until well blended. Beat egg and milk together and mix with dry ingredients until just blended. Pour batter over onions. Bake 25-30 minutes. Turn out onto serving plate; cut into squares. Serve hot. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!<br/>I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011. icons / ellipsis / ellipsis-horizontal Lalaloula Reply 1 I love cornbread and this makes it extra yummy with the onions. I used vidalia onions - but only two. I also used canola oil instead of shortening & egg substitute (I always do) - it was delicious! icons / ellipsis / ellipsis-horizontal MA HIKER Reply 1 I prepared this as a side to soup on a chilly night. It was a very hearty cornbread and would be good as a side with many meals. The sweetness of the onions really comes out with the sauteing. I did add a bit more sugar to the cornbread mixture, as we like a sweeter cornbread. icons / ellipsis / ellipsis-horizontal Ms B. Reply 1 wowser this was awesome i used only 2 onions .it smells divine everyone that likes cornbread should try this icons / ellipsis / ellipsis-horizontal Dienia B. Reply This was just ok for me. Even my husband who LOVESSSSSSS cornbread wasn't too thrilled. Maybe next time I'd incorporate the onions "in" the batter. Thanks! icons / ellipsis / ellipsis-horizontal crazycookinmama Reply see 1 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!<br/>I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011. Lalaloula Reply I tried making this, and followed the directions exactly...except I mixed up the cooking time. I was thinking it was 15 minutes...added another 5 because they didn't look done. I checked them with a cake tester in the middle and it came out clean, so I thougth I was all set. I flipped it over to serve like directed, and discovered at that point that it was undercooked...all still batter. It was my mistake, so I'm not assigning stars. I think this looked great...just make sure you cook it long enough. Oh...I did use 4 sweet onions instead of 6 walla walla onions. karen Reply RECIPE SUBMITTED BY Outta Here United States icons / following Follow Me 66 Followers 526 Recipes 210 Tweaks WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Thanksgiving Cornbread, 20 Ways 20 photos How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages Oven-Baked Walla Walla Sweets (Onion) Vidalia Onion Cornbread The Best Belgian Waffles Sausage Upside-down Cornbread Marinated Walla Walla Sweet and Red Onion Rings Tangy Onion Relish Cranberry Upside-Down Cornbread Pineapple Upside Down Cornbread Minty Onion Tomato Salad Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Upside Down Walla Walla Onion Cornbread", "author": "Outta Here", "cookTime": "PT30M", "prepTime": "PT20M", "totalTime": "PT50M", "datePublished": "2006-09-18T22:54Z", "description": "This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. On recommendations from other chefs, I changed the amount of onions used from 6 to 4.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/18/67/37/picNA9Zyq.jpg", "recipeCategory": "Quick Breads", "keywords": "Breads,Onions,Vegetable,< 60 Mins", "recipeIngredient": ["4 medium walla walla onions, peeled and thinly sliced ", "3 tablespoons butter", "1 cup yellow cornmeal", "1 cup flour", "2 tablespoons sugar", "1 tablespoon baking powder", "1 teaspoon salt", "1/3 cup shortening", "1 egg", "1 cup milk"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.5", "reviewCount": "6"}, "nutrition": {"@type": "NutritionInformation", "calories": "257.1", "fatContent": "13.6", "saturatedFatContent": "5.2", "cholesterolContent": "34.6", "sodiumContent": "441.4", "carbohydrateContent": "30.1", "fiberContent": "2.2", "sugarContent": "5", "proteinContent": "4.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350&deg;F."}, {"@type": "HowToStep", "text": "Butter a 8x8x2-inch square baking pan."}, {"@type": "HowToStep", "text": "In a skillet, melt butter and saute onions until soft and beggining to brown, about 10 minutes."}, {"@type": "HowToStep", "text": "Spoon evenly into bottom of baking pan."}, {"@type": "HowToStep", "text": "Combine dry ingredients in a mixing bowl. Cut in shortening until well blended."}, {"@type": "HowToStep", "text": "Beat egg and milk together and mix with dry ingredients until just blended."}, {"@type": "HowToStep", "text": "Pour batter over onions."}, {"@type": "HowToStep", "text": "Bake 25-30 minutes."}, {"@type": "HowToStep", "text": "Turn out onto serving plate; cut into squares. Serve hot."}], "recipeYield": "9 serving(s)", "review": [{"@type": "Review", "description": "What a wonderful recipe for cornbread! This is so special and yummy, mmm! The texture is very fluffy and grainy, just like a good cornbread should be. Its crusty on the outside and has a lovely sweet oniony taste. YUM!<br/>I used home made applesauce in place of the shortening, left out the sugar and reduced the salt to 1/4 ts. It came out fantastic and Ill definitely make this again. I especially loved the upside down idea! :)<br/>Made and reviewed for Went to the Market Tag Game September 2011.", "datePublished": "October 06, 2011", "itemReviewed": {"@type": "Thing", "name": "Upside Down Walla Walla Onion Cornbread"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Lalaloula"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Whole Wheat Date Walnut Banana Bread Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Whole Wheat Date Walnut Banana Bread 1 Submitted by L DJ3309 "Clipped this from a magazine, can't remember which. I am posting it because the clipping has become tattered and warn through many years of use. Makes 2 loaves." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 30mins Ingredients: 13 Yields: 2 loaves Serves: 32 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 cups water , boiling 2 teaspoons baking soda 1 cup dates , pitted, chopped 2 eggs , beaten 1 cup dark brown sugar , packed 6 tablespoons vegetable oil 2 2 ⁄ 3 cups whole wheat flour 1 ⁄ 2 teaspoon salt 1 teaspoon baking powder 6 bananas (blended with 1/4 cup reserved date water) 2 teaspoons vanilla 1 teaspoon banana flavoring 1 cup walnuts , shopped Advertisement directions Bake @ 350' for 60 minute In medium bowl pour boiling water and baking soda over dates, stir well, Reserve 1/4 cup liquid, allow mixture to cool. Stir eggs into cooled date mixture. In large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly. Add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. Mix well. Pour into 2 well buttered loaf pans (4 1/2"x8 1/2"). Bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. Cool before cutting. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This was such a good wholesome recipe, that I had to make it. Only thing I did extra was coat the loaf pans with cinnamon & sugar as well as the top of the dough before baking. Yummmm! icons / ellipsis / ellipsis-horizontal DeCielo Reply Advertisement RECIPE SUBMITTED BY L DJ3309 212 icons / following Follow Me 15 Followers 161 Recipes 5 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Moist & Delicious Banana Nut Bread Date Walnut Loaf The Best Belgian Waffles Banana Walnut Muffins Chocolate Chip and Walnut Banana Bread Muffins Chocolate Chip Banana Bread Banana Sour Cream-Walnut Loaf Maple Walnut Banana Bread Cream Cheese Walnut Banana Bread Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Whole Wheat Date Walnut Banana Bread", "author": "L DJ3309", "cookTime": "PT1H", "prepTime": "PT30M", "totalTime": "PT1H30M", "datePublished": "2007-01-22T14:07Z", "description": "Clipped this from a magazine, can't remember which. I am posting it because the clipping has become tattered and warn through many years of use. Makes 2 loaves.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Quick Breads", "keywords": "Breads,For Large Groups,< 4 Hours", "recipeIngredient": ["1 1/2 cups water, boiling ", "2 teaspoons baking soda", "1 cup dates, pitted, chopped ", "2 eggs, beaten ", "1 cup dark brown sugar, packed ", "6 tablespoons vegetable oil", "2 2/3 cups whole wheat flour", "1/2 teaspoon salt", "1 teaspoon baking powder", "6 bananas (blended with 1/4 cup reserved date water)", "2 teaspoons vanilla", "1 teaspoon banana flavoring", "1 cup walnuts, shopped "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "147.4", "fatContent": "5.5", "saturatedFatContent": "0.7", "cholesterolContent": "13.2", "sodiumContent": "134.6", "carbohydrateContent": "23.8", "fiberContent": "2.5", "sugarContent": "13", "proteinContent": "2.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Bake @ 350' for 60 minute"}, {"@type": "HowToStep", "text": "In medium bowl pour boiling water and baking soda over dates, stir well, Reserve 1/4 cup liquid, allow mixture to cool."}, {"@type": "HowToStep", "text": "Stir eggs into cooled date mixture."}, {"@type": "HowToStep", "text": "In large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly."}, {"@type": "HowToStep", "text": "Add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. Mix well."}, {"@type": "HowToStep", "text": "Pour into 2 well buttered loaf pans (4 1/2&quot;x8 1/2&quot;)."}, {"@type": "HowToStep", "text": "Bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. Cool before cutting."}], "recipeYield": "2 loaves, 32 serving(s)", "review": [{"@type": "Review", "description": "This was such a good wholesome recipe, that I had to make it.\r\nOnly thing I did extra was coat the loaf pans with cinnamon & sugar as well as the top of the dough before baking. \r\n\r\nYummmm!", "datePublished": "November 11, 2008", "itemReviewed": {"@type": "Thing", "name": "Whole Wheat Date Walnut Banana Bread"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "DeCielo"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Yogurt Cake (Vasilopita) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Yogurt Cake (Vasilopita) Submitted by Zest of Two Lemons "It is a tradition in Greece to eat a cake with a hidden treasure (in our case, a quarter) on New Year's Day. The person who finds the treasure will have good luck for the coming year. For more information about the tradition, Wikipedia is a pretty good source: http://en.wikipedia.org/wiki/Vasilopita My grandmother made a cake this way (a yogurt cake, kind of like a really awesome poundcake), although if you go to Athens and look for "Vasilopita" (New Year's Cake, named for St. Basil), you will get something much closer to an egg bread. Mine is from an old Greek cookbook my mother had, although I believe there is a modification or two she's made over the years. My father says this is just like his mother made. It's a treat for New Year's Day, but also makes an excellent breakfast anytime." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 20mins Ingredients: 8 Yields: 1 cake Serves: 12 Nutrition information Advertisement ingredients Units: US 2 cups sugar 1 cup butter , softened 1 cup plain yogurt 5 eggs 2 lemons , zest of 1 orange , zest of 3 1 ⁄ 2 cups sifted flour 3 teaspoons baking powder Advertisement directions Cream butter and sugar together. Add yogurt, eggs, and zest. Sift in flour and baking powder and mix well. Pour into a greased baking dish at least 10" wide and 3" deep. Bake at 350 degrees for about one hour (do not overcook). icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Zest of Two Lemons icons / following Follow Me 2 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Barefoot Contessa's Lemon Yogurt Cake by Raquel Grinnell 32 Fresh Strawberry Yogurt Cake by spicyperspective 22 Dark Chocolate Yogurt Cake by Spongebob Chefpants 14 Berry Yogurt Coffee Cake by ratherbeswimmin 10 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Yogurt Cake (Vasilopita)", "author": "Zest of Two Lemons", "cookTime": "PT1H", "prepTime": "PT20M", "totalTime": "PT1H20M", "datePublished": "2011-01-18T10:05Z", "description": "It is a tradition in Greece to eat a cake with a hidden treasure (in our case, a quarter) on New Year's Day. The person who finds the treasure will have good luck for the coming year. For more information about the tradition, Wikipedia is a pretty good source: http://en.wikipedia.org/wiki/Vasilopita\r\n\r\nMy grandmother made a cake this way (a yogurt cake, kind of like a really awesome poundcake), although if you go to Athens and look for &quot;Vasilopita&quot; (New Year's Cake, named for St. Basil), you will get something much closer to an egg bread.\r\n\r\nMine is from an old Greek cookbook my mother had, although I believe there is a modification or two she's made over the years. My father says this is just like his mother made.\r\n\r\nIt's a treat for New Year's Day, but also makes an excellent breakfast anytime.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Quick Breads", "keywords": "Breads,Breakfast,Greek,European,< 4 Hours", "recipeIngredient": ["2 cups sugar", "1 cup butter, softened ", "1 cup plain yogurt", "5 eggs", "2 lemons, zest of ", "1 orange, zest of ", "3 1/2 cups sifted flour", "3 teaspoons baking powder"], "nutrition": {"@type": "NutritionInformation", "calories": "449.7", "fatContent": "18.5", "saturatedFatContent": "10.9", "cholesterolContent": "131.4", "sodiumContent": "239.6", "carbohydrateContent": "65.8", "fiberContent": "2.1", "sugarContent": "35.5", "proteinContent": "7.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Cream butter and sugar together."}, {"@type": "HowToStep", "text": "Add yogurt, eggs, and zest."}, {"@type": "HowToStep", "text": "Sift in flour and baking powder and mix well."}, {"@type": "HowToStep", "text": "Pour into a greased baking dish at least 10&quot; wide and 3&quot; deep."}, {"@type": "HowToStep", "text": "Bake at 350 degrees for about one hour (do not overcook)."}], "recipeYield": "1 cake, 12 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Creamy Cheese &amp; Bacon Vermicelli Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Creamy Cheese & Bacon Vermicelli 1 Submitted by BamaBelle30 "Found this one on the pasta box. Posting for safe keeping." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 20mins Ingredients: 10 Serves: 4 Nutrition information Advertisement ingredients Units: US 8 ounces vermicelli 1 ⁄ 4 cup sliced green onion 1 tablespoon margarine or 1 tablespoon butter 1 cup milk 4 ounces cream cheese , cubed 3 tablespoons chopped fresh parsley 1 ⁄ 4 teaspoon black pepper 1 ⁄ 4 teaspoon salt (optional) 6 slices bacon , cooked crisply, crumbled grated parmesan cheese Advertisement directions Cook vermicelli according to package directions. Drain, cover and set aside. In small saucepan, saute green onions in margarine or butter. Add milk, cream cheese, parsley, and seasonings. Cook, stirring constantly over low heat until smooth and cheese is melted. Add cooked pasta to pan; toss with cream cheese mixture and bacon. Sprinkle with Parmesan cheese. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This had a great flavor and creamy texture. MY mistake was not starting the sauce while the pasta was cooking. The pasta got clumpy while I was making the sauce. Next time I will know better. Also I would like more onion, but that is just personal preference. Thank you for sharing Eat it up! :D icons / ellipsis / ellipsis-horizontal Sydney1126 Reply Advertisement RECIPE SUBMITTED BY BamaBelle30 United States icons / following Follow Me 14 Followers 171 Recipes 4 Tweaks I am 36 years old and the mother of four wonderful children. Two girls and two boys. ?Being a stay-at-home mom affords me ample time to indulge my passion for cooking and baking! (Thanks again to my wonderful husband!) My oldest daughter loves to help in the kitchen and wants to eat what she cooks, so that's helping broaden her eating horizons! My youngest daughter is still pretty picky, but we're dealing! Thank goodness my husband is gracious enough to eat whatever I cook. (I guess he knows that if he complains, he'll be asked to do the cooking himself!!) View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Creamy Cheese &amp; Bacon Vermicelli", "author": "BamaBelle30", "cookTime": "PT10M", "prepTime": "PT10M", "totalTime": "PT20M", "datePublished": "2008-01-18T18:20Z", "description": "Make and share this Creamy Cheese &amp; Bacon Vermicelli recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 30 Mins", "keywords": "Beginner Cook,Easy", "recipeIngredient": ["8 ounces vermicelli", "1/4 cup sliced green onion", "1 tablespoon margarine or 1 tablespoon butter", "1 cup milk", "4 ounces cream cheese, cubed ", "3 tablespoons chopped fresh parsley", "1/4 teaspoon black pepper", "1/4 teaspoon salt (optional)", "6 slices bacon, cooked crisply, crumbled ", " grated parmesan cheese"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "533.9", "fatContent": "31.2", "saturatedFatContent": "13.4", "cholesterolContent": "62.8", "sodiumContent": "435.8", "carbohydrateContent": "47.1", "fiberContent": "2.1", "sugarContent": "1.2", "proteinContent": "15.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Cook vermicelli according to package directions. Drain, cover and set aside.\r"}, {"@type": "HowToStep", "text": "In small saucepan, saute green onions in margarine or butter.\r"}, {"@type": "HowToStep", "text": "Add milk, cream cheese, parsley, and seasonings.\r"}, {"@type": "HowToStep", "text": "Cook, stirring constantly over low heat until smooth and cheese is melted.\r"}, {"@type": "HowToStep", "text": "Add cooked pasta to pan; toss with cream cheese mixture and bacon.\r"}, {"@type": "HowToStep", "text": "Sprinkle with Parmesan cheese."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "This had a great flavor and creamy texture. MY mistake was not starting the sauce while the pasta was cooking. The pasta got clumpy while I was making the sauce. Next time I will know better. Also I would like more onion, but that is just personal preference. Thank you for sharing Eat it up! :D", "datePublished": "January 28, 2008", "itemReviewed": {"@type": "Thing", "name": "Creamy Cheese &amp; Bacon Vermicelli"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Sydney1126"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Tim Love's Jalapeno Cucumber Margarita Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Tim Love's Jalapeno Cucumber Margarita Submitted by evelynathens "From his restaurant, Lonesome Dove, Fort Worth, Texas." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5mins Ingredients: 9 Serves: 4 Nutrition information Advertisement ingredients Units: US 8 1 ⁄ 8 inches slices jalapenos 8 1 ⁄ 8 inches slices cucumbers 1 ⁄ 4 cup sugar 8 ounces Cointreau liqueur or 8 ounces orange juice 10 ounces milagro silver tequila 2 limes, juice of 4 lime wedges 1 large ice cube kosher salt Advertisement directions Using a mortar and pestle, grind 4 slices jalepeno, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeno and cucumber slices. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY evelynathens Athens icons / following Follow Me 364 Followers 1552 Recipes 99 Tweaks <style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas) Texas BBQ Ribs The Best Belgian Waffles PawPaw's One-Hour Lonesome Dove Stew Cheddar Pecan Thumbprints With Jalapeno Jelly and Cranberries Cast Iron Cinnamon Apple Crisp Apple Jicama Slaw Melonrita Mimosa Chicken Salad Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Tim Love's Jalapeno Cucumber Margarita", "author": "evelynathens", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2010-05-12T17:18Z", "description": "Make and share this Tim Love's Jalapeno Cucumber Margarita recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["8 1/8 inches slices jalapenos", "8 1/8 inches slices cucumbers", "1/4 cup sugar", "8 ounces Cointreau liqueur or 8 ounces orange juice", "10 ounces milagro silver tequila", "2 limes, juice of", "4 lime wedges", "1 large ice cube", " kosher salt"], "nutrition": {"@type": "NutritionInformation", "calories": "66.8", "fatContent": "0.1", "saturatedFatContent": "0", "cholesterolContent": "0", "sodiumContent": "2.1", "carbohydrateContent": "17.7", "fiberContent": "0.7", "sugarContent": "14.2", "proteinContent": "0.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Using a mortar and pestle, grind 4 slices jalepeno, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeno and cucumber slices."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Caramel Pear Butter Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Caramel Pear Butter 2 Submitted by Mom2Rose "Source: Bon Appétit (October 2008) Yield: Makes about eight 1/2 -pint jars" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 2hrs 30mins Ingredients: 6 Yields: 8 1/2 pint jars Serves: 8 Nutrition information Advertisement ingredients Units: US 1 ⁄ 4 cup apple juice 6 tablespoons fresh lemon juice , divided 7 lbs bartlett pears , ripe 3 cups golden brown sugar , packed 1 teaspoon nutmeg , freshly ground 3 ⁄ 4 teaspoon coarse kosher salt Advertisement directions Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour. Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I was goint to submit this, but found yours. I was given 50 ponds of pears recently, and needed to do something with them. This was soooo good, not to spicy. I did make a few changes. I added vanilla, and did not peel my pears. I used a food processer insted of a food mill. I made four batches of this and put it up into pint jars insted of half pint. This will become one of my yearly canning projects. icons / ellipsis / ellipsis-horizontal Jackie H. Reply 2 Very good! I had a ton of pears to use and this was one of the recipes I made. Halved the recipe which worked well (usually not a good idea with canning), and used a stick blender rather than a food mill for blending smooth. Thanks for sharing the recipe! icons / ellipsis / ellipsis-horizontal LonghornMama Reply 1 Advertisement RECIPE SUBMITTED BY Mom2Rose Flint, Michigan icons / following Follow Me 47 Followers 426 Recipes 8 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Caramel Spice Pear Butter by CarolAT 15 Caramel Pear Butter by ellie3763 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Caramel Pear Butter", "author": "Mom2Rose", "cookTime": "PT2H", "prepTime": "PT30M", "totalTime": "PT2H30M", "datePublished": "2008-09-10T17:00Z", "description": "Make and share this Caramel Pear Butter recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Pears", "keywords": "Fruit,Low Protein,Low Cholesterol,Healthy,Kid Friendly,< 4 Hours", "recipeIngredient": ["1/4 cup apple juice", "6 tablespoons fresh lemon juice, divided ", "7 lbs bartlett pears, ripe ", "3 cups golden brown sugar, packed ", "1 teaspoon nutmeg, freshly ground ", "3/4 teaspoon coarse kosher salt"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "443.4", "fatContent": "0.6", "saturatedFatContent": "0.1", "cholesterolContent": "0", "sodiumContent": "189.1", "carbohydrateContent": "116.3", "fiberContent": "12.4", "sugarContent": "92.4", "proteinContent": "1.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. \r"}, {"@type": "HowToStep", "text": "Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. \r"}, {"@type": "HowToStep", "text": "Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. \r"}, {"@type": "HowToStep", "text": "Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). \r"}, {"@type": "HowToStep", "text": "Remove pot from heat. \r"}, {"@type": "HowToStep", "text": "Press pear mixture through fine plate of food mill into large bowl. \r"}, {"@type": "HowToStep", "text": "Return pear puree to same pot. \r"}, {"@type": "HowToStep", "text": "Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. \r"}, {"@type": "HowToStep", "text": "Bring to boil over medium heat, stirring until sugar dissolves. \r"}, {"@type": "HowToStep", "text": "Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour. \r"}, {"@type": "HowToStep", "text": "Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. \r"}, {"@type": "HowToStep", "text": "Remove air bubbles. \r"}, {"@type": "HowToStep", "text": "Wipe jar threads and rims with clean damp cloth. \r"}, {"@type": "HowToStep", "text": "Cover with hot lids; apply screw bands. \r"}, {"@type": "HowToStep", "text": "Process jars in pot of boiling water 10 minutes. \r"}, {"@type": "HowToStep", "text": "Cool completely. \r"}, {"@type": "HowToStep", "text": "Store in cool dark place up to 1 year."}], "recipeYield": "8 1/2 pint jars, 8 serving(s)", "review": [{"@type": "Review", "description": "I was goint to submit this, but found yours. I was given 50 ponds of pears recently, and needed to do something with them. This was soooo good, not to spicy. I did make a few changes. I added vanilla, and did not peel my pears. I used a food processer insted of a food mill. I made four batches of this and put it up into pint jars insted of half pint. This will become one of my yearly canning projects.", "datePublished": "November 18, 2008", "itemReviewed": {"@type": "Thing", "name": "Caramel Pear Butter"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Jackie H."}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Double Chocolate Chip Cookies Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Double Chocolate Chip Cookies 2 Submitted by Cupcake-Princess "A chocolate lovers treat! These cookies have a double dose of chocolatey goodness. There's chocolate in the dough plus there's plenty of chocolate chips studded thoughout these yummy cookies." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Cupcake-Princess Ready In: 27mins Ingredients: 11 Yields: 30-36 cookies Nutrition information Advertisement ingredients Units: US 2 cups all-purpose flour 1 ⁄ 2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 pinch salt 1 cup butter , softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 1 ⁄ 2 cups semi-sweet chocolate chips 1 cup walnuts , chopped Advertisement directions Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review absolutely loved it!! I am always looking for simple, easy bake recipes and this one is perfect and tastes delicious. Great for a snack but they may take a little longer than 27 to bake. For a perfect result they take around 40-45 minutes tops. But it is so totally worth it! icons / ellipsis / ellipsis-horizontal lexidawn918 Reply These are a good bakery quality recipe. yummy. icons / ellipsis / ellipsis-horizontal Mrs. Oliver Reply Advertisement RECIPE SUBMITTED BY Cupcake-Princess icons / following Follow Me 10 Followers 73 Recipes 5 Tweaks I don't really like to cook that much, but I love to bake. My favorite thing to do is bake yummy homemade cupcakes, brownies, cookies, and more. I enjoy eating bake goods as much as making them! I have a sweet Miniature Schnazer named Oliver that we adopted from the animal shelter. I like to collect old cookbooks, the oldest one I have is from 1913. My favorite magazines are Bon Appitite and Martha Stewart's Every Day Food. I just became a Certified Nursing Assistant. Around my house i'm known as the pissed off baker because when I bake you better stay out of the kitchen!!! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Chewy Double Chocolate Chip Cookies by Tweety Grams 235 Double Chocolate Chip Cookies by Bev I Am 35 Brownie Mix Double Chocolate Chip Cookies by Brandess 34 Low-Fat Double Chocolate Chip Cookies by SaraStar 22 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Double Chocolate Chip Cookies", "author": "Cupcake-Princess", "cookTime": "PT12M", "prepTime": "PT15M", "totalTime": "PT27M", "datePublished": "2009-11-24T02:23Z", "description": "A chocolate lovers treat! These cookies have a double dose of chocolatey goodness. There's chocolate in the dough plus there's plenty of chocolate chips studded thoughout these yummy cookies.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/40/10/95/pic9F60fy.jpg", "recipeCategory": "Drop Cookies", "keywords": "Dessert,Cookie & Brownie,< 30 Mins,Easy", "recipeIngredient": ["2 cups all-purpose flour", "1/2 cup unsweetened cocoa powder", "1 teaspoon baking soda", "1 pinch salt", "1 cup butter, softened ", "1 cup sugar", "1 cup packed brown sugar", "2 eggs", "1 teaspoon vanilla extract", "1 1/2 cups semi-sweet chocolate chips", "1 cup walnuts, chopped "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "212.4", "fatContent": "11.8", "saturatedFatContent": "5.8", "cholesterolContent": "30.4", "sodiumContent": "99.7", "carbohydrateContent": "26.8", "fiberContent": "1.5", "sugarContent": "18.5", "proteinContent": "2.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside."}, {"@type": "HowToStep", "text": "In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts."}, {"@type": "HowToStep", "text": "Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool."}], "recipeYield": "30-36 cookies", "review": [{"@type": "Review", "description": "absolutely loved it!! I am always looking for simple, easy bake recipes and this one is perfect and tastes delicious. Great for a snack but they may take a little longer than 27 to bake. For a perfect result they take around 40-45 minutes tops. But it is so totally worth it!", "datePublished": "June 08, 2017", "itemReviewed": {"@type": "Thing", "name": "Double Chocolate Chip Cookies"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "lexidawn918"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Autumn Pumpkin Soup Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Autumn Pumpkin Soup 1 Submitted by ForceUser "I found this recipe listed in my local newspaper. I never liked anything pumpkin before this. The green apple really makes the soup flavorful." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 40mins Ingredients: 11 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 tablespoon butter or 1 tablespoon margarine 1 cup sliced celery 2 tablespoons dry white wine 1 ⁄ 2 teaspoon dried sage 1 (15 ounce) can pumpkin 1 ⁄ 2 cup chopped yellow onion 4 cups chicken stock or 4 cups broth 1 teaspoon salt 1 ⁄ 4 teaspoon dried thyme 1 ⁄ 2 green apple , peeled cored,and chopped fresh parmesan cheese Advertisement directions In a soup pot over medium heat, melt butter. Add onion and celery and saute until tender, about 5 minutes. Add 1 cup of the stock and simmer, covered, for 10 minutes. Transfer to a blender in batches and puree until smooth. Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin. Simmer until flavors are blended, about10 minutes. Ladle into bowls, top with a few apple pieces and sprinkle with parmesan. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I have to admit, this just did not do for me. My DW and DD both like it more than I did! I made it just as directed. I think it needs more pumpkin and maybe include some apple when doing the vegetables. icons / ellipsis / ellipsis-horizontal Maryland Jim Reply Advertisement RECIPE SUBMITTED BY ForceUser icons / following Follow Me 2 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Autumn Sausage Soup by Calee 6 Soupe D' Automne (Autumn Soup) by Gerry 4 Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors by BecR2400 6 Autumn Carrot Soup by *Parsley* 6 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Autumn Pumpkin Soup", "author": "ForceUser", "cookTime": "PT30M", "prepTime": "PT10M", "totalTime": "PT40M", "datePublished": "2004-04-30T13:35Z", "description": "I found this recipe listed in my local newspaper. I never liked anything pumpkin before this. The green apple really makes the soup flavorful.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Vegetable", "keywords": "Thanksgiving,< 60 Mins,Beginner Cook,Easy,Inexpensive", "recipeIngredient": ["1 tablespoon butter or 1 tablespoon margarine", "1 cup sliced celery", "2 tablespoons dry white wine", "1/2 teaspoon dried sage", "1 (15 ounce) can pumpkin", "1/2 cup chopped yellow onion", "4 cups chicken stock or 4 cups broth", "1 teaspoon salt", "1/4 teaspoon dried thyme", "1/2 green apple, peeled cored,and chopped ", " fresh parmesan cheese"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "166.9", "fatContent": "6", "saturatedFatContent": "2.7", "cholesterolContent": "14.8", "sodiumContent": "967.5", "carbohydrateContent": "20.8", "fiberContent": "1.7", "sugarContent": "8.4", "proteinContent": "7.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a soup pot over medium heat, melt butter."}, {"@type": "HowToStep", "text": "Add onion and celery and saute until tender, about 5 minutes."}, {"@type": "HowToStep", "text": "Add 1 cup of the stock and simmer, covered, for 10 minutes."}, {"@type": "HowToStep", "text": "Transfer to a blender in batches and puree until smooth."}, {"@type": "HowToStep", "text": "Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin."}, {"@type": "HowToStep", "text": "Simmer until flavors are blended, about10 minutes."}, {"@type": "HowToStep", "text": "Ladle into bowls, top with a few apple pieces and sprinkle with parmesan."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "I have to admit, this just did not do for me. My DW and DD both like it more than I did! I made it just as directed. I think it needs more pumpkin and maybe include some apple when doing the vegetables.", "datePublished": "November 10, 2008", "itemReviewed": {"@type": "Thing", "name": "Autumn Pumpkin Soup"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Maryland Jim"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Baked Beef Ravioli Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Baked Beef Ravioli 2 Submitted by ratherbeswimmin "Better Homes and Gardens" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Sassy J Ready In: 40mins Ingredients: 10 Serves: 10 Nutrition information Advertisement ingredients Units: US 2 (9 ounce) packages refrigerated cheese ravioli 1 1 ⁄ 2 lbs ground beef 1 large onion , chopped (1 cup) 6 garlic cloves , minced 1 (14 1/2 ounce) can diced tomatoes , undrained 1 (10 3/4 ounce) can condensed tomato soup 1 teaspoon dried basil , crushed 1 teaspoon dried oregano , crushed 1 1 ⁄ 2 cups shredded mozzarella cheese (6 oz.) 1 ⁄ 2 cup finely shredded parmesan cheese (2 oz.) Advertisement directions Preheat oven to 375°; cook ravioli according to package directions; drain well. Return to pan; cover and keep warm. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat. Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli. Gently stir in cooked ravioli. Transfer mixture to an ungreased 3-quart rectangular baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 20 minutes or until heated through. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Major deliciousness with very little effort. Great comfort food. So pleased. icons / ellipsis / ellipsis-horizontal Sassy J Reply I gave this recipe 5 stars. My family loved this recipe! Even my picky 8 yr old newphew ate this with no complaints. The sauce tasted like spaghetti sauce not like tomato soup. When we made this recipe we only had 1/2 bag cheese ravioli and 1/2 bag beef so we used both. We only had grated parmesan and whole brick mozzarella thick we chopped in pieces. Overall this was so good and we will have it again! Thanks for posting! Christine (internetnut) icons / ellipsis / ellipsis-horizontal internetnut Reply Advertisement RECIPE SUBMITTED BY ratherbeswimmin icons / following Follow Me 609 Followers 7742 Recipes 13 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Beef Ravioli in Basil-Cream Sauce by Hey Jude 12 Baked Beef Ravioli with Cheese by Kaccy G. 2 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages Ravioli With Meat Filling Chef Boyardee Beef Ravioli The Best Belgian Waffles Better Homes and Gardens Banana Bread Better Homes and Gardens Easy Chili Sweet-Sour Beef Stew Really Easy Beef Stew Zesty Beef Short Ribs Oven-Baked French Toast With Peaches Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Baked Beef Ravioli", "author": "ratherbeswimmin", "cookTime": "PT20M", "prepTime": "PT20M", "totalTime": "PT40M", "datePublished": "2011-08-07T09:11Z", "description": "Make and share this Baked Beef Ravioli recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/46/17/76/TtCHHRSKSQ7MXCSaVt0s_IMG_0972.JPG", "recipeCategory": "< 60 Mins", "keywords": "Oven", "recipeIngredient": ["2 (9 ounce) packages refrigerated cheese ravioli", "1 1/2 lbs ground beef", "1 large onion, chopped (1 cup)", "6 garlic cloves, minced ", "1 (14 1/2 ounce) can diced tomatoes, undrained ", "1 (10 3/4 ounce) can condensed tomato soup", "1 teaspoon dried basil, crushed ", "1 teaspoon dried oregano, crushed ", "1 1/2 cups shredded mozzarella cheese (6 oz.)", "1/2 cup finely shredded parmesan cheese (2 oz.)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "253", "fatContent": "15.7", "saturatedFatContent": "7.1", "cholesterolContent": "63.9", "sodiumContent": "347.7", "carbohydrateContent": "8.4", "fiberContent": "1.2", "sugarContent": "4.4", "proteinContent": "19.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 375&deg;; cook ravioli according to package directions; drain well."}, {"@type": "HowToStep", "text": "Return to pan; cover and keep warm."}, {"@type": "HowToStep", "text": "Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat."}, {"@type": "HowToStep", "text": "Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli."}, {"@type": "HowToStep", "text": "Gently stir in cooked ravioli."}, {"@type": "HowToStep", "text": "Transfer mixture to an ungreased 3-quart rectangular baking dish."}, {"@type": "HowToStep", "text": "Sprinkle with mozzarella cheese and Parmesan cheese."}, {"@type": "HowToStep", "text": "Bake, uncovered, for about 20 minutes or until heated through."}], "recipeYield": "10 serving(s)", "review": [{"@type": "Review", "description": "Major deliciousness with very little effort. Great comfort food. So pleased.", "datePublished": "March 30, 2018", "itemReviewed": {"@type": "Thing", "name": "Baked Beef Ravioli"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Sassy J"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Mediterranean Steak Fries Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Mediterranean Steak Fries Submitted by JackieOhNo! "From First Magazine, July 25, 2005. Borrow a trick from Belgian-style cafes to take fries to the next level; roll sheets of wax paper into cones and fill with fries, then place in vases for creative holders." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 30mins Ingredients: 9 Serves: 6 Nutrition information Advertisement ingredients Units: US 1 (28 ounce) package frozen steak-style French fries 2 tablespoons dried mediterranean seasoning, like Spice Islands 1 cup mayonnaise 2 small shallots , peeled and finely chopped 1 tablespoon fresh lemon juice 1 garlic clove , peeled and finely chopped 2 teaspoons Dijon mustard 1 ⁄ 2 teaspoon mashed anchovy 1 ⁄ 8 teaspoon pepper Advertisement directions Heat oven to 450 degrees. Place fries in single layer on foil-lined baking sheet; sprinkle with Mediterranean seasoning. Bake 20 minutes, or until crispy. In bowl, combine mayonnaise, shallots, lemon juice, garlic, mustard, anchovies and pepper; serve wtih steak fries. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY JackieOhNo! Stormville, New York icons / following Follow Me 93 Followers 1155 Recipes 58 Tweaks I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Oven Steak Fries by Kirste 46 Tom's Oven Steak Fries by Pale Rose 24 Old Bay Steak Fries by Redneck Epicurean 32 Indian-Spiced Sweet Potato Steak Fries by GrandpaToot 2 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Mediterranean Steak Fries", "author": "JackieOhNo!", "cookTime": "PT20M", "prepTime": "PT10M", "totalTime": "PT30M", "datePublished": "2010-05-18T11:54Z", "description": "From First Magazine, July 25, 2005. Borrow a trick from Belgian-style cafes to take fries to the next level; roll sheets of wax paper into cones and fill with fries, then place in vases for creative holders.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "European", "keywords": "< 30 Mins,Easy", "recipeIngredient": ["1 (28 ounce) package frozen steak-style French fries", "2 tablespoons dried mediterranean seasoning, like Spice Islands ", "1 cup mayonnaise", "2 small shallots, peeled and finely chopped ", "1 tablespoon fresh lemon juice", "1 garlic clove, peeled and finely chopped ", "2 teaspoons Dijon mustard", "1/2 teaspoon mashed anchovy", "1/8 teaspoon pepper"], "nutrition": {"@type": "NutritionInformation", "calories": "158.9", "fatContent": "13.1", "saturatedFatContent": "1.9", "cholesterolContent": "10.2", "sodiumContent": "297.9", "carbohydrateContent": "10.7", "fiberContent": "0.1", "sugarContent": "2.6", "proteinContent": "0.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat oven to 450 degrees.\r"}, {"@type": "HowToStep", "text": "Place fries in single layer on foil-lined baking sheet; sprinkle with Mediterranean seasoning. Bake 20 minutes, or until crispy.\r"}, {"@type": "HowToStep", "text": "In bowl, combine mayonnaise, shallots, lemon juice, garlic, mustard, anchovies and pepper; serve wtih steak fries."}], "recipeYield": "6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Salted Caramel Blondies (Diabetic Friendly) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Salted Caramel Blondies (Diabetic Friendly) Submitted by Crafty Lady 13 "Salty potato chips add unique crunch to these caramel blondies and pack even more flavor into each 150-calorie bar. From the Fall 2013 Diabetic Living magazine." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 43mins Ingredients: 15 Yields: 28 bars Nutrition information Advertisement ingredients Units: US 1 3 ⁄ 4 cups packed brown sugar (sugar substitute not recommended) 1 ⁄ 3 cup butter 1 ⁄ 4 cup canola oil 1 ⁄ 2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs 2 teaspoons vanilla 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 ⁄ 4 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup chopped pecans 1 ⁄ 2 ounce ridged potato chips, coarsely crushed (about 1/4 cup) 12 vanilla caramels, unwrapped 2 tablespoons nonfat milk 1 ⁄ 2 teaspoon sea salt Advertisement directions Preheat oven to 350°F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla. In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans. Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Crafty Lady 13 Dalton, OH icons / following Follow Me 46 Followers 297 Recipes 67 Tweaks <p>Update: &nbsp;I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. &nbsp;Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound&nbsp;poodle mix&nbsp;named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). &nbsp; I got Angel from the dog pound a week after I lost my beloved Maxx. &nbsp;Suki and I both needed a new companion to help us cope with our loss. &nbsp;Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. &nbsp;[URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view&curren;t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Caramel & Walnut Blondies by F-16 momma 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Salted Caramel Blondies (Diabetic Friendly)", "author": "Crafty Lady 13", "cookTime": "PT18M", "prepTime": "PT25M", "totalTime": "PT43M", "datePublished": "2013-07-18T14:07Z", "description": "Salty potato chips add unique crunch to these caramel blondies and pack even more flavor into each 150-calorie bar. From the Fall 2013 Diabetic Living magazine.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "Cookie & Brownie,< 60 Mins", "recipeIngredient": ["1 3/4 cups packed brown sugar (sugar substitute not recommended)", "1/3 cup butter", "1/4 cup canola oil", "1/2 cup refrigerated fat-free liquid egg product (Egg Beaters) or 2 large eggs", "2 teaspoons vanilla", "1 cup all-purpose flour", "1 cup whole wheat flour", "1 teaspoon baking powder", "1/4 teaspoon baking soda", "1/2 teaspoon salt", "1/2 cup chopped pecans", "1/2 ounce ridged potato chips, coarsely crushed (about 1/4 cup)", "12 vanilla caramels, unwrapped ", "2 tablespoons nonfat milk", "1/2 teaspoon sea salt"], "nutrition": {"@type": "NutritionInformation", "calories": "153.7", "fatContent": "6.2", "saturatedFatContent": "1.8", "cholesterolContent": "6.1", "sodiumContent": "144.3", "carbohydrateContent": "24", "fiberContent": "0.8", "sugarContent": "16.4", "proteinContent": "1.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350&deg;F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla."}, {"@type": "HowToStep", "text": "In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans."}, {"@type": "HowToStep", "text": "Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack."}, {"@type": "HowToStep", "text": "Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt."}, {"@type": "HowToStep", "text": "Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars."}], "recipeYield": "28 bars", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Ambrosia Salad; Fruit Salad Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Ambrosia Salad; Fruit Salad 1 Submitted by JMigs0 "Power Foods for Kids: Ambrosia Salad Another recipe from Parents Magazine: Boost your child's immunity with this delicious dish, filled with nutrients kids need for optimal health. Serve for dessert, or for lunch with some crackers or bread." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 20mins Ingredients: 10 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 1 (11 ounce) can mandarin oranges , drained, 2 Tbs. juice reserved 1 (8 ounce) can pineapple chunks , drained 3 oranges , peeled, sectioned, and halved 1 small green apple , cored and thinly sliced 1 small red apple , cored and thinly sliced 2 tablespoons plain nonfat yogurt 1 ⁄ 2 teaspoon sugar 1 pinch salt 1 ⁄ 4 cup flaked coconut , toasted 1 ⁄ 2 cup mini marshmallows Advertisement directions In large bowl, combine mandarin oranges, pineapple, orange sections, and sliced apples. In small bowl, whisk together 2 Tbs. juice reserved from mandarin oranges, yogurt, sugar, and salt. Pour over fruit and gently toss to coat. Sprinkle with coconut and marshmallows. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Refreshing flavors and the small amount of marshmallows really make it good. I did use a lot more yogurt in it. Thanks for posting,JMigs. Roxygirl icons / ellipsis / ellipsis-horizontal Roxygirl in Colorado Reply Advertisement RECIPE SUBMITTED BY JMigs0 icons / following Follow Me 1 Follower 47 Recipes 4 Tweaks I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0) My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Ambrosia Fruit Salad by Mary Scheffert 1 5-Ingredient Ambrosia Fruit Salad by kingkreg 0 Ambrosia Fruit Salad by looneytunesfan 0 Coconut Ambrosia Fruit Salad by Hippie2MARS 0 View All Recipes Related Pages Fruit Salad With Pudding! Fruit Salad - Ambrosia Style The Best Belgian Waffles Ambrosia Fruit Salad Cottage Cheese Fruit Salad Rizzo Salad (creamy fruit salad w/orzo) Hearty Tomato Soup Cookie Monster Fruit Salad Easy Fruit Salad Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Ambrosia Salad; Fruit Salad", "author": "JMigs0", "cookTime": "", "prepTime": "PT20M", "totalTime": "PT20M", "datePublished": "2007-04-26T12:37Z", "description": "Power Foods for Kids: Ambrosia Salad\r\nAnother recipe from Parents Magazine: Boost your child's immunity with this delicious dish, filled with nutrients kids need for optimal health. Serve for dessert, or for lunch with some crackers or bread.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Lunch/Snacks", "keywords": "Oranges,Pineapple,Apple,Citrus,Tropical Fruits,Fruit,Toddler Friendly,Kid Friendly,< 30 Mins,No Cook,Beginner Cook,Easy", "recipeIngredient": ["1 (11 ounce) can mandarin oranges, drained, 2 Tbs. juice reserved ", "1 (8 ounce) can pineapple chunks, drained ", "3 oranges, peeled, sectioned, and halved ", "1 small green apple, cored and thinly sliced ", "1 small red apple, cored and thinly sliced ", "2 tablespoons plain nonfat yogurt", "1/2 teaspoon sugar", "1 pinch salt", "1/4 cup flaked coconut, toasted ", "1/2 cup mini marshmallows"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "197.2", "fatContent": "2", "saturatedFatContent": "1.4", "cholesterolContent": "0.1", "sodiumContent": "64.2", "carbohydrateContent": "46.6", "fiberContent": "5.7", "sugarContent": "37.9", "proteinContent": "2.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In large bowl, combine mandarin oranges, pineapple, orange sections, and sliced apples."}, {"@type": "HowToStep", "text": "In small bowl, whisk together 2 Tbs. juice reserved from mandarin oranges, yogurt, sugar, and salt."}, {"@type": "HowToStep", "text": "Pour over fruit and gently toss to coat."}, {"@type": "HowToStep", "text": "Sprinkle with coconut and marshmallows."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "Refreshing flavors and the small amount of marshmallows really make it good. I did use a lot more yogurt in it. Thanks for posting,JMigs.\nRoxygirl", "datePublished": "August 20, 2009", "itemReviewed": {"@type": "Thing", "name": "Ambrosia Salad; Fruit Salad"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Roxygirl in Colorado"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Baharat Saudiya - Saudi Spice Mix Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Baharat Saudiya - Saudi Spice Mix Submitted by umisa "Use freshly grounded spices for better flavour. Nutmeg may be omitted for those of us who do not consume intoxicants! You can find the dried limes (loomi) from arab speciality shops." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5mins Ingredients: 10 Yields: 1 cup Nutrition information Advertisement ingredients Units: US 1 ⁄ 4 cup sweet paprika 2 tablespoons black pepper 2 tablespoons chat masala 1 tablespoon ground coriander 1 tablespoon ground cinnamon 1 tablespoon ground cloves 2 tablespoons ground cumin 1 teaspoon ground cardamom 1 tablespoon of grated nutmeg (may be omitted) 1 tablespoon of ground dried lime (loomi or noomi basrah) Advertisement directions Mix all spices together, and enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY umisa icons / following Follow Me 3 Followers 4 Recipes 2 Tweaks I'm Maryam, 23 years old (almost), mother of two. I'm a stay at home mother and wife, and couldn't be happier. I love to cook different things, and have a major sweet tooth. My dh is arab (from kuwait) so i like to cook a lot of middle eastern things. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Saudi Kabsa Spice Mix by UmmBinat 13 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Baharat Saudiya - Saudi Spice Mix", "author": "umisa", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2011-03-28T15:59Z", "description": "Use freshly grounded spices for better flavour. Nutmeg may be omitted for those of us who do not consume intoxicants! You can find the dried limes (loomi) from arab speciality shops.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Southwest Asia (middle East)", "keywords": "< 15 Mins,Easy", "recipeIngredient": ["1/4 cup sweet paprika", "2 tablespoons black pepper", "2 tablespoons chat masala", "1 tablespoon ground coriander", "1 tablespoon ground cinnamon", "1 tablespoon ground cloves", "2 tablespoons ground cumin", "1 teaspoon ground cardamom", "1 tablespoon of grated nutmeg (may be omitted)", "1 tablespoon of ground dried lime (loomi or noomi basrah)"], "nutrition": {"@type": "NutritionInformation", "calories": "257.4", "fatContent": "11.8", "saturatedFatContent": "3.2", "cholesterolContent": "0", "sodiumContent": "62", "carbohydrateContent": "47.2", "fiberContent": "25.1", "sugarContent": "5.5", "proteinContent": "9.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Mix all spices together, and enjoy!"}], "recipeYield": "1 cup", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chocolate-Hazelnut &amp; Raspberry Toasts Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chocolate-Hazelnut & Raspberry Toasts Submitted by Food.com "Transform your toast with decadent chocolate-hazelnut spread and tangy raspberries." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Food.com Ready In: 15mins Ingredients: 5 Yields: 12 pieces Serves: 6 Nutrition information Advertisement ingredients Units: US 1 French baguette , sliced 1 (13 ounce) container nutella 1 1 ⁄ 2 cups raspberries 1 ⁄ 2 cup crushed hazelnuts 1 dash powdered sugar Advertisement directions Heat oven to 375 degrees. Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted. Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Food.com United States icons / following Follow Me 565 Followers 990 Recipes 13 Tweaks Hungry for good food AND great conversation? Food.com boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE 34 Rockin' Raspberry Recipes 34 photos Bananas Foster Raspberry French Toast by Athenasolives 2 Baked Raspberry French Toast by racrgal 2 Apple Raspberry Upside-Down French Toast by Anna P. 0 View All Recipes Related Pages Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) Chocolate Hazelnut Spread - Sugar Free The Best Belgian Waffles Nutella Creme Brulee Nutella-Stuffed Banana Bread Chocolate Hazelnut Spread (Mock Nutella from Gale Gand) Hazelnut Crinkles Diy Nutella Peanut Butter Nutella Sandwich Cookies Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chocolate-Hazelnut &amp; Raspberry Toasts", "author": "Food.com", "cookTime": "PT10M", "prepTime": "PT5M", "totalTime": "PT15M", "datePublished": "2016-06-08T14:56Z", "description": "Make and share this Chocolate-Hazelnut &amp; Raspberry Toasts recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/submissions/recipe/33186/LNxi7RsQXyQbRrri0JN1_DSC_0728.jpg", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["1 French baguette, sliced ", "1 (13 ounce) container nutella", "1 1/2 cups raspberries", "1/2 cup crushed hazelnuts", "1 dash powdered sugar"], "nutrition": {"@type": "NutritionInformation", "calories": "449.9", "fatContent": "25.5", "saturatedFatContent": "18", "cholesterolContent": "0", "sodiumContent": "80.2", "carbohydrateContent": "49.8", "fiberContent": "6.7", "sugarContent": "35.3", "proteinContent": "6.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat oven to 375 degrees."}, {"@type": "HowToStep", "text": "Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted."}, {"@type": "HowToStep", "text": "Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar."}], "recipeYield": "12 pieces, 6 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Fresh Apricot Ice Cream Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Fresh Apricot Ice Cream 3 Submitted by evelynathens "This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 35mins Ingredients: 6 Yields: 1 quart (approximately) Nutrition information Advertisement ingredients Units: US 4 lbs ripe apricots 1 1 ⁄ 4 cups sugar 3 egg yolks 2 cups heavy whipping cream 2 cups milk 1 teaspoon almond extract Advertisement directions Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them. Separate the apricots into halves and discard the pits. Chop the apricots coarsely and put them in a large glass bowl. Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them. While the apricots are standing, prepare the custard ice cream base. Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside. Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot. Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth. Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes. Remove from the heat and add the almond extract. Let the mixture cool to room temperature, then stir in the pureed apricots. Freeze in an ice cream maker according to the manufacturer's instructions. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This recipe is a disaster--it should be removed from this site. If I had read the two reviews (my bad), I would not have attempted it. As it was, I wasted several cups of apricots since the "4 pounds" was clearly faulty. I hope the next recipe I attempt on your site will be better vetted. icons / ellipsis / ellipsis-horizontal gireland549 Reply Heeding the previous review, I thought I needed to tweak the recipe as written. Instead of 4 "pounds" of apricots, I used 4 cups. Next time I will likely use 5-6 cups. I used 3 tablespoons of almond liqueur instead of almond extract. The result was excellent and I will make it again. The family agreed. icons / ellipsis / ellipsis-horizontal lindaerxson Reply The recipe states the yield is 1 quart, but it is actually 3+ quarts!! The quantity of sugar is not enough for 4 lbs. of apricots, resulting in a final product that was just slightly sweet. Also, the almond extract overpowered the delicate taste of the apricots. The cooking of the custard added a lot of work and the end result was no better than non-cooked ice cream. Not sure how this was the runner-up of anything. Sorry. icons / ellipsis / ellipsis-horizontal Goody2shz Reply Advertisement RECIPE SUBMITTED BY evelynathens Athens icons / following Follow Me 364 Followers 1552 Recipes 99 Tweaks <style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Strawberry and Apricot Ice Cream by ellie_ 1 Fragrant Apricot Ice Cream (Verikoka Pagota Aromatika) by kellychris 1 Apricot Brandy Ice Cream by Jonathan F. 0 Apricot Ice Cream by Nana Lee 0 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Fresh Apricot Ice Cream", "author": "evelynathens", "cookTime": "PT15M", "prepTime": "PT20M", "totalTime": "PT35M", "datePublished": "2006-10-05T17:00Z", "description": "This is the Runner-Up recipe for 1995 in the San Francisco Chronicle, from Georgeanne Brennan. The Blenheim variety of apricot has a particularly good flavour and is recommended for this recipe.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Frozen Desserts", "keywords": "Dessert,Fruit,Low Protein,< 60 Mins,Small Appliance", "recipeIngredient": ["4 lbs ripe apricots", "1 1/4 cups sugar", "3 egg yolks", "2 cups heavy whipping cream", "2 cups milk", "1 teaspoon almond extract"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "3.5", "reviewCount": "3"}, "nutrition": {"@type": "NutritionInformation", "calories": "3956.3", "fatContent": "213.3", "saturatedFatContent": "125.6", "cholesterolContent": "1286.8", "sodiumContent": "460.6", "carbohydrateContent": "490.7", "fiberContent": "36.4", "sugarContent": "419.4", "proteinContent": "58.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them."}, {"@type": "HowToStep", "text": "Separate the apricots into halves and discard the pits."}, {"@type": "HowToStep", "text": "Chop the apricots coarsely and put them in a large glass bowl."}, {"@type": "HowToStep", "text": "Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them."}, {"@type": "HowToStep", "text": "While the apricots are standing, prepare the custard ice cream base."}, {"@type": "HowToStep", "text": "Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside."}, {"@type": "HowToStep", "text": "Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot."}, {"@type": "HowToStep", "text": "Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth."}, {"@type": "HowToStep", "text": "Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes."}, {"@type": "HowToStep", "text": "Remove from the heat and add the almond extract."}, {"@type": "HowToStep", "text": "Let the mixture cool to room temperature, then stir in the pureed apricots."}, {"@type": "HowToStep", "text": "Freeze in an ice cream maker according to the manufacturer's instructions."}], "recipeYield": "1 quart (approximately)", "review": [{"@type": "Review", "description": "This recipe is a disaster--it should be removed from this site. If I had read the two reviews (my bad), I would not have attempted it. As it was, I wasted several cups of apricots since the &quot;4 pounds&quot; was clearly faulty. I hope the next recipe I attempt on your site will be better vetted.", "datePublished": "August 07, 2015", "itemReviewed": {"@type": "Thing", "name": "Fresh Apricot Ice Cream"}, "author": "gireland549"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chicken Fajita Tortilla Soup Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chicken Fajita Tortilla Soup Submitted by internetnut "I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Lisar91570." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 15mins Ingredients: 18 Serves: 6-8 Nutrition information Advertisement ingredients Units: US 2 tablespoons extra virgin olive oil 1 ⁄ 2 - 2 lb chicken meat (2 packages chicken tenders, I used 2lbs of ground chicken instead) 1 ounce fajita seasoning mix (1 packet) 1 ounce taco seasoning (1 packet) 2 tablespoons chopped fresh thyme leaves (5 to 6 sprigs) salt & freshly ground black pepper 1 large onion , quartered and thinly sliced 1 large bell pepper , quartered and thinly sliced 1 jalapeno, seeded and thinly sliced (I did NOT seed my jalapeno) 28 ounces diced fire-roasted tomatoes (I used two 14.5oz cans of Hunt fireroasted diced tomatos) 1 quart chicken stock 12 ounces white corn tortilla chips (1 bag) 1 cup shredded monterey jack pepper cheese (I used Monteray jack) or 1 cup sharp white cheddar cheese (I used Monteray jack) 1 ripe avocado , diced 1 lime , juiced 4 scallions , chopped sour cream (it doesn't say to use sour cream but I did add a spoonfull on top of the soup) (optional) fresh cilantro leaves or fresh flat-leaf parsley , chopped Advertisement directions Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, sour cream if using and cilantro or parsley. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY internetnut USA icons / following Follow Me 83 Followers 3435 Recipes 36 Tweaks <p>Square Meals Make Round People - Author Unknown <br /><br />Do It With Love---It Will Taste Better - Author Unknown <br /><br />I joined zaar in 2002 but I really didn't use it much on until 2006 after my computer crashed and I lost all my unsaved recipes. Now I post all recipes I've tried or would like to try. I'm actually making it my goal to try almost all the recipes I've posted as soon as I can. I love food and I love to eat and try different recipes. My favorite course is dessert. I love sweets! This leads me to that I did have Gastric Bypass surgery on July 25th 2008. On that note I love baking and cooking a priceless gift passed down from my grammy who I dearly loved and miss deeply. My grammy passed away 1/15/07. She was a wonderful cook and baker and taught me many things and the most valueable things was how to be a wonderful cook and baker like her. I really enjoy searching for new recipes especially here on Zaar. I'm always finding and adding to my cookbook new and exciting recipes. I also enjoy posting recipes here on Zaar as well. I really love collecting different cookbooks. I have over a 100 and growing! I collect mostly Taste Of Home &amp; community cookbooks. The minute I get a cookbook home I sit down and I read my cookbooks from front to back like novels. I work for the Elmira City School&nbsp;District and YWCA. I'm raising my&nbsp;8 yrs old newphew. I'm a part time college student studing Early Childhood Education, but taking time off and hoping to return soon. I live in Elmira, New York where famous writer Mark Twain did some of his writing and he once lived. I have&nbsp;1 cats Samantha and&nbsp;1 dog our newest member MOO MOO (my nieces dog) who are my children as I do not have any human children of my own. I lost&nbsp;four of my very dear children (kitty's) Callie June 2007, Miss Kitty in March 2010, my dog Angel in December 2010, and my other cat Chase in September&nbsp;2011. I'm recently&nbsp;married on August 12th 2010. I love spending time with my niece&nbsp;9 yrs old and my newphews&nbsp;7 &amp;&nbsp;8 yrs old. I enjoy couponing and trading coupons. I love the internet as there's so much to look at online even though you know where I spend most of my time! I enjoy going to yard sales and estate sales every spring - fall. I love gardening and have many different pretty flowers.</p> 8724441" View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Rachael Ray Chicken Fajita Tortilla Soup by R.Lynn 3 Fajita Chicken Tortilla Soup by Chef Menel 1 Chicken Fajita Tortilla Soup - 30 Minute Meals by Chef #1137704 0 How to Peel Peaches, 3 Ways View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chicken Fajita Tortilla Soup", "author": "internetnut", "cookTime": "", "prepTime": "PT15M", "totalTime": "PT15M", "datePublished": "2008-09-02T18:40Z", "description": "Make and share this Chicken Fajita Tortilla Soup recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "< 15 Mins", "keywords": "Easy", "recipeIngredient": ["2 tablespoons extra virgin olive oil", "1/2-2 lb chicken meat (2 packages chicken tenders, I used 2lbs of ground chicken instead)", "1 ounce fajita seasoning mix (1 packet)", "1 ounce taco seasoning (1 packet)", "2 tablespoons chopped fresh thyme leaves (5 to 6 sprigs)", " salt & freshly ground black pepper", "1 large onion, quartered and thinly sliced ", "1 large bell pepper, quartered and thinly sliced ", "1 jalapeno, seeded and thinly sliced (I did NOT seed my jalapeno)", "28 ounces diced fire-roasted tomatoes (I used two 14.5oz cans of Hunt fireroasted diced tomatos)", "1 quart chicken stock", "12 ounces white corn tortilla chips (1 bag)", "1 cup shredded monterey jack pepper cheese (I used Monteray jack) or 1 cup sharp white cheddar cheese (I used Monteray jack)", "1 ripe avocado, diced ", "1 lime, juiced ", "4 scallions, chopped ", " sour cream (it doesn't say to use sour cream but I did add a spoonfull on top of the soup) (optional)", " fresh cilantro leaves or fresh flat-leaf parsley, chopped "], "nutrition": {"@type": "NutritionInformation", "calories": "567", "fatContent": "31.6", "saturatedFatContent": "7.2", "cholesterolContent": "48", "sodiumContent": "603.4", "carbohydrateContent": "51.7", "fiberContent": "6.8", "sugarContent": "5.6", "proteinContent": "22.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add fajita seasoning, taco seasoning, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, sour cream if using and cilantro or parsley."}], "recipeYield": "6-8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Oatmeal Chocolate Chip Cookies (Eggless) Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Oatmeal Chocolate Chip Cookies (Eggless) Submitted by Mrs Joshi "Adapted from a 2003 recipe I found in the Houston Chronicle. Can be vegan if you use vegan chocolate chips and margarine instead of butter." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 45mins Ingredients: 15 Yields: 36 cookies Serves: 18 Nutrition information Advertisement ingredients Units: US 1 cup unsalted butter (2 sticks) 1 cup unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 ⁄ 4 teaspoon salt 2 tablespoons ground flax seeds 6 tablespoons warm water 1 cup brown sugar , firmly packed 1 ⁄ 4 cup granulated sugar 3 tablespoons maple syrup 1 teaspoon vanilla extract 3 cups quick-cooking rolled oats 1 cup semi-sweet chocolate chips Advertisement directions Preheat oven to 350 degrees. In a saucepan, melt butter over low heat. Remove from heat and reserve. In a small bowl, sift or stir together flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside. In a large bowl, whisk the ground flax seeds with warm water till it forms an egglike mixture. Alternatively, you can microwave the flax-water mixture for 15-30 seconds to achieve the same effect, then add the mixture to a large bowl. Using a wooden spoon, mix in the sugars. Add melted butter to flax mixture and stir until mixture is smooth. Stir in maple syrup and vanilla, then stir in flour mixture. Finally, stir in rolled oats and chocolate chips. Dough will be thick. Scoop up tablespoon-size dollops of cookie dough and place on a nonstick baking sheet, spacing dollops about 2 inches apart. Bake until golden brown, about 10 minutes. Remove from oven and let sit for a minute or two on baking sheet to firm up. Then, using a spatula, transfer to a wire rack and let cool completely. Repeat with remaining cookie dough. Store cookies in an airtight container at room temperature up to four days, or freeze in freezer bags or an airtight container for up to two months. TIP: To prevent the cookies from spreading too much, refrigerate the dough for 10-15 minutes before scooping it onto the baking sheets. Also, while one batch is baking, you can arrange the next on another sheet and refrigerate it till the first batch is done. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Mrs Joshi icons / following Follow Me 4 Followers 7 Recipes 6 Tweaks I love trying and tweaking vegetarian recipes. No favorite cookbook yet - I prefer variety, so I try different recipes from various sources. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Chocolate Chip Oatmeal Cookies by Kim D. 172 Oatmeal Chocolate Chip Lactation Cookies by Noel Trujillo by BridgetMarie 167 Yummy Oatmeal Chocolate Chip Cookies by LifeIsGood 74 Oatmeal Chocolate Chip Cookies (No Eggs) by Tonkcats 93 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Oatmeal Chocolate Chip Cookies (Eggless)", "author": "Mrs Joshi", "cookTime": "PT30M", "prepTime": "PT15M", "totalTime": "PT45M", "datePublished": "2007-12-01T02:17Z", "description": "Adapted from a 2003 recipe I found in the Houston Chronicle. Can be vegan if you use vegan chocolate chips and margarine instead of butter.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "Cookie & Brownie,Vegan,< 60 Mins,For Large Groups", "recipeIngredient": ["1 cup unsalted butter (2 sticks)", "1 cup unbleached all-purpose flour", "1 teaspoon baking soda", "1 teaspoon ground cinnamon", "1 teaspoon ground nutmeg", "1 teaspoon ground allspice", "1/4 teaspoon salt", "2 tablespoons ground flax seeds", "6 tablespoons warm water", "1 cup brown sugar, firmly packed ", "1/4 cup granulated sugar", "3 tablespoons maple syrup", "1 teaspoon vanilla extract", "3 cups quick-cooking rolled oats", "1 cup semi-sweet chocolate chips"], "nutrition": {"@type": "NutritionInformation", "calories": "283.9", "fatContent": "14.3", "saturatedFatContent": "8.4", "cholesterolContent": "27.1", "sodiumContent": "110.9", "carbohydrateContent": "37.6", "fiberContent": "2.4", "sugarContent": "21.9", "proteinContent": "3.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350 degrees."}, {"@type": "HowToStep", "text": "In a saucepan, melt butter over low heat. Remove from heat and reserve. In a small bowl, sift or stir together flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside."}, {"@type": "HowToStep", "text": "In a large bowl, whisk the ground flax seeds with warm water till it forms an egglike mixture. Alternatively, you can microwave the flax-water mixture for 15-30 seconds to achieve the same effect, then add the mixture to a large bowl."}, {"@type": "HowToStep", "text": "Using a wooden spoon, mix in the sugars. Add melted butter to flax mixture and stir until mixture is smooth."}, {"@type": "HowToStep", "text": "Stir in maple syrup and vanilla, then stir in flour mixture. Finally, stir in rolled oats and chocolate chips. Dough will be thick."}, {"@type": "HowToStep", "text": "Scoop up tablespoon-size dollops of cookie dough and place on a nonstick baking sheet, spacing dollops about 2 inches apart. Bake until golden brown, about 10 minutes."}, {"@type": "HowToStep", "text": "Remove from oven and let sit for a minute or two on baking sheet to firm up. Then, using a spatula, transfer to a wire rack and let cool completely. Repeat with remaining cookie dough."}, {"@type": "HowToStep", "text": "Store cookies in an airtight container at room temperature up to four days, or freeze in freezer bags or an airtight container for up to two months."}, {"@type": "HowToStep", "text": "TIP: To prevent the cookies from spreading too much, refrigerate the dough for 10-15 minutes before scooping it onto the baking sheets. Also, while one batch is baking, you can arrange the next on another sheet and refrigerate it till the first batch is done."}], "recipeYield": "36 cookies, 18 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Praline Parfaits Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Praline Parfaits Submitted by ratherbeswimmin icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 45mins Ingredients: 6 Serves: 4 Nutrition information Advertisement ingredients Units: US 1 (16 ounce) bottle dark corn syrup 1 ⁄ 3 cup sugar 1 ⁄ 3 cup water 1 cup chopped pecans 3 -4 cups vanilla ice cream whipped cream Advertisement directions Add first 3 ingredients to a saucepan; bring to a boil, stirring constantly. Remove saucepan from the heat; stir in pecans. Cool completely. Spoon half of the ice cream into 4 parfait dishes. Top each with 2 tablespoons sauce. Repeat layers; top with whipped cream and serve immediately. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY ratherbeswimmin icons / following Follow Me 609 Followers 7742 Recipes 13 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Praline Parfaits", "author": "ratherbeswimmin", "cookTime": "", "prepTime": "PT45M", "totalTime": "PT45M", "datePublished": "2003-02-16T20:06Z", "description": "Make and share this Praline Parfaits recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "Fruit,Nuts,Low Protein,Spring,Summer,Sweet,< 60 Mins", "recipeIngredient": ["1 (16 ounce) bottle dark corn syrup", "1/3 cup sugar", "1/3 cup water", "1 cup chopped pecans", "3 -4 cups vanilla ice cream", " whipped cream"], "nutrition": {"@type": "NutritionInformation", "calories": "796.7", "fatContent": "31.5", "saturatedFatContent": "9", "cholesterolContent": "47.5", "sodiumContent": "263.9", "carbohydrateContent": "134.6", "fiberContent": "3.4", "sugarContent": "71.2", "proteinContent": "6.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Add first 3 ingredients to a saucepan; bring to a boil, stirring constantly."}, {"@type": "HowToStep", "text": "Remove saucepan from the heat; stir in pecans."}, {"@type": "HowToStep", "text": "Cool completely."}, {"@type": "HowToStep", "text": "Spoon half of the ice cream into 4 parfait dishes."}, {"@type": "HowToStep", "text": "Top each with 2 tablespoons sauce."}, {"@type": "HowToStep", "text": "Repeat layers; top with whipped cream and serve immediately."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Tastes Like Clodhoppers Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Tastes Like Clodhoppers 21 Community Pick Submitted by Pamela "A 3 ingredient wonder! Easy to make and makes a perfect gift." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by MmmrsBe Ready In: 10mins Ingredients: 3 Yields: 1 batch Nutrition information Advertisement ingredients Units: US 4 cups Honey Graham cereal (Golden Grahams) 2 cups white chocolate , not melting wafers 1 cup unsalted cashews Advertisement directions Melt chocolate. Pour over cereal and nuts. Cool. Break into pieces. Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question I can not find white chocolate wafers so I got white chocolate squares trying to figure out how many squares do I use icons / ellipsis / ellipsis-horizontal Shelley L. Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Too addicting! Had some trouble melting white choc chips - couldn't - so tried some white choch chunks and worked not bad. icons / ellipsis / ellipsis-horizontal karen in tbay Reply 1 YUMMY! I have been looking at this recipe for so many days now! Finally, made it this afternoon for a little girl and a little boy! HAHA! I did add a little too much water when melting the white chocolate, so, I added 1 pkt. of Vochelle Semi-sweet chocolate chips to the melted white chocolate and then mixed it in vigorously until the choc chips also had melted. YUM! That mix was "TO DIE FOR". I licked the edge of the bowl too;) - CONFESSION! HAHA! The kids and me, all of us, have to thank you for such an awesome treat! BIG HUGS TO U for posting this! A real keeper! icons / ellipsis / ellipsis-horizontal Charishma_Ramchandani Reply 1 These are awesome.....and easy. We loved them. Thank you for sharing, we added them to our holiday trays this year. icons / ellipsis / ellipsis-horizontal Stephanie S. Reply Yum! This was just too good to be true! We increased the chocolate a little, to make them like your picture and they were just delicious! Everyone enjoyed them and they were really fun to make too! Thank you very much for the fun recipe! icons / ellipsis / ellipsis-horizontal CookieMonster2323 Reply AWESOME... And so easy!! Tastes exactly like the real deal, a definite addition to my Christmas baking this year. icons / ellipsis / ellipsis-horizontal MmmrsBe Reply see 16 more reviews Advertisement RECIPE SUBMITTED BY Pamela Winnipeg, Manitoba icons / following Follow Me 205 Followers 266 Recipes 47 Tweaks . View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE 15 Recipes That Taste As Good As Sp... 29 Dishes That Taste as Good as Tra... Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) by Kittencalrecipezazz 84 Addictive Chicken Tenders (One Taste and You're Addicted) by Elaine 88 View All Recipes Related Pages The Perfect Ginger-Garlic Paste Subru Uncle Has Taught Me! 3 Ingredient Ice Cream Sandwich Cake The Best Belgian Waffles Yummy and Easy Crumbed Fish 3-Ingredient Black Bean Chocolate Cake Cranberry Chutney for Ham 3-Ingredient Pan-Simmered Italian Boneless Pork Chops W W Pork Chop Bake Salmon Broccoli Gratin Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Tastes Like Clodhoppers", "author": " Pamela ", "cookTime": "PT5M", "prepTime": "PT5M", "totalTime": "PT10M", "datePublished": "2003-04-03T20:06Z", "description": "Make and share this Tastes Like Clodhoppers recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/57/76/1/picKaHHHt.jpg", "recipeCategory": "Candy", "keywords": "Dessert,Fruit,Nuts,Christmas,< 15 Mins,Easy", "recipeIngredient": ["4 cups Honey Graham cereal (Golden Grahams)", "2 cups white chocolate, not melting wafers ", "1 cup unsalted cashews"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "21"}, "nutrition": {"@type": "NutritionInformation", "calories": "2580.8", "fatContent": "170.7", "saturatedFatContent": "76.9", "cholesterolContent": "71.4", "sodiumContent": "322.8", "carbohydrateContent": "239.9", "fiberContent": "4.9", "sugarContent": "207.1", "proteinContent": "41.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Melt chocolate."}, {"@type": "HowToStep", "text": "Pour over cereal and nuts."}, {"@type": "HowToStep", "text": "Cool."}, {"@type": "HowToStep", "text": "Break into pieces."}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "1 batch", "review": [{"@type": "Review", "description": "Too addicting! Had some trouble melting white choc chips - couldn't - so tried some white choch chunks and worked not bad.", "datePublished": "January 20, 2004", "itemReviewed": {"@type": "Thing", "name": "Tastes Like Clodhoppers"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "karen in tbay"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Home Cured Salmon With Tarragon and Pernod Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Home Cured Salmon With Tarragon and Pernod Submitted by graffeetee "I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 36hrs 20mins Ingredients: 10 Serves: 6-8 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 2 tablespoons kosher salt 1 tablespoon light brown sugar 1 teaspoon lemon pepper 1 lb salmon fillet , skin on 1 1 ⁄ 2 tablespoons Pernod (or other anise liqueur) 1 small bunch fresh tarragon for the sauce 1 1 ⁄ 2 cups Greek yogurt 1 ⁄ 3 cup fresh dill , chopped 1 ⁄ 3 cup fresh fennel leaves , chopped 1 -2 tablespoon Dijon mustard Advertisement directions Combine salt, sugar and lemon pepper. Rub evenly over both sides of fish. Drizzle the non-skin side with the Pernod. Roll the salmon in the tarragon. Wrap tightly in plastic wrap, including all of the tarragon. Place in a container with sides and place a skillet or plate on top of the salmon filet. Weight down the plate with several cans (whatever is in the pantry). Refrigerate for 36-48 hours, turning once in that time. Unwrap salmon and brush off tarragon leaves. Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate. For sauce, combine all ingredients in a bowl. Serve on thinly sliced rye or pumpernickel bread. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY graffeetee Sandy, Utah icons / following Follow Me 2 Followers 90 Recipes 10 Tweaks I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food." View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Home Cured Salmon With Tarragon and Pernod", "author": "graffeetee", "cookTime": "PT36H", "prepTime": "PT20M", "totalTime": "PT36H20M", "datePublished": "2007-05-02T13:50Z", "description": "I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeIngredient": ["1 1/2 tablespoons kosher salt", "1 tablespoon light brown sugar", "1 teaspoon lemon pepper", "1 lb salmon fillet, skin on ", "1 1/2 tablespoons Pernod (or other anise liqueur)", "1 small bunch fresh tarragon", "1 1/2 cups Greek yogurt", "1/3 cup fresh dill, chopped ", "1/3 cup fresh fennel leaves, chopped ", "1 -2 tablespoon Dijon mustard"], "nutrition": {"@type": "NutritionInformation", "calories": "100", "fatContent": "2.7", "saturatedFatContent": "0.4", "cholesterolContent": "39.4", "sodiumContent": "1826.6", "carbohydrateContent": "2.8", "fiberContent": "0.2", "sugarContent": "2.3", "proteinContent": "15.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Combine salt, sugar and lemon pepper."}, {"@type": "HowToStep", "text": "Rub evenly over both sides of fish."}, {"@type": "HowToStep", "text": "Drizzle the non-skin side with the Pernod."}, {"@type": "HowToStep", "text": "Roll the salmon in the tarragon."}, {"@type": "HowToStep", "text": "Wrap tightly in plastic wrap, including all of the tarragon."}, {"@type": "HowToStep", "text": "Place in a container with sides and place a skillet or plate on top of the salmon filet."}, {"@type": "HowToStep", "text": "Weight down the plate with several cans (whatever is in the pantry)."}, {"@type": "HowToStep", "text": "Refrigerate for 36-48 hours, turning once in that time."}, {"@type": "HowToStep", "text": "Unwrap salmon and brush off tarragon leaves."}, {"@type": "HowToStep", "text": "Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate."}, {"@type": "HowToStep", "text": "For sauce, combine all ingredients in a bowl."}, {"@type": "HowToStep", "text": "Serve on thinly sliced rye or pumpernickel bread."}], "recipeYield": "6-8 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Mango Ginger Lassi Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Mango Ginger Lassi 5 Submitted by Sharon123 "From the cookbook Young and Hungry by Dave Lieberman, this has a fresh and delicious taste. Enjoy!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Muffin Goddess Ready In: 5mins Ingredients: 6 Serves: 2 Nutrition information Advertisement ingredients Units: US 1 mango 1 ⁄ 2 inch piece fresh ginger 1 (8 ounce) container vanilla yogurt 1 small handful ice cube (3-5) 1 tablespoon honey (or agave syrup or maple syrup) 1 ⁄ 4 cup mango nectar (or other tropical fruit nectar) Advertisement directions Add the flesh of the mango to a blender. Peel ginger using the back of a spoon. Grate the ginger finely into a bowl. Use your fingers to squeeze juice out of the gratings(I just throw it all into the blender, but if you don't like the texture, go ahead and squeeze the juice out). Put all ingredients into the blender and blend until completely smooth. Enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review wow oh wow this is good try this the honey with the ginger is awesome zaar world tour 8 hope you are having as much fun as i am dee icons / ellipsis / ellipsis-horizontal Dienia B. Reply 1 A nice way to start the day! I used kefir in place of the yogurt. Loved the ginger in this. Thanks. icons / ellipsis / ellipsis-horizontal Rita1652 Reply 1 Very good. One of the best dairy smoothies I've had. I loved the ginger and good quality frozen mango with the creaminess of using Balkan yogurt along with an alcohol free vanilla from the health food shop. I used raw honey, BEST brand, mango nectar and the least amount of ice cubes. It was a tad too cold. But delicious... I may make this again! Made for Please Review My Recipe ~ ~ ~ from March 10 - icons / ellipsis / ellipsis-horizontal UmmBinat Reply 1 Very good! I used agave syrup in this, and light mango nectar. I really enjoyed the zing of the ginger in this. Thanks for posting! Made by a fellow Honey for ZWT8 icons / ellipsis / ellipsis-horizontal Muffin Goddess Reply I've never had a love for mango until I tried this. It's definitely a WOW recipe! I omitted the honey because we're not so sweet, and the mango was very ripe and the tropical fruit juice mix was quite sweet, too. The yogurt was creamy Greek sheep yoghurt, so this was like dessert. Wonderful! Thanks for sharing!<br/>Made for ZWT 8 / India for the Lively Lemon Lovelies icons / ellipsis / ellipsis-horizontal Mia in Germany Reply Advertisement Tweaks MOST POPULAR MOST RECENT A nice way to start the day! I used kefir in place of the yogurt. Loved the ginger in this. Thanks. Rita1652 Reply RECIPE SUBMITTED BY Sharon123 Murphy, 73 icons / following Follow Me 392 Followers 3308 Recipes 232 Tweaks <p><br /><br />I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! <br />I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now&nbsp;6 &nbsp;years cancer free! :D <br />I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!&nbsp; Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>&nbsp;<br /><br /><a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a></p> <p><br /><br /> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash> <param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /> <param name=bgcolor value=#372060 /> <param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /> <param name=quality value=high /> </object> <br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img 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All the demos may be found here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514 <br /><a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=HowToSproutLentilsBanner.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/HowToSproutLentilsBanner.jpg border=0 alt=Photobucket /></a> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=VeggieOatBurgerBanner.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/VeggieOatBurgerBanner.jpg border=0 alt=Photobucket /></a> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=TacoRingBanner.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/TacoRingBanner.jpg border=0 alt=Photobucket /></a> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=wreath-SpinachandArtichoke.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/wreath-SpinachandArtichoke.jpg border=0 alt=Photobucket /></a> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=sharongingerbeer.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/sharongingerbeer.jpg border=0 alt=Photobucket /></a> Spice of the month in Gardening forum-Paprika <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=Garden-VegSharon.jpg target=_blank><img src=http://i13.photobucket.com/albums/a254/Sharon123/Garden-VegSharon.jpg border=0 alt=Photobucket /></a> <img src=http://i26.photobucket.com/albums/c105/jewelies/Kowhai-1-1.jpg alt=/ /> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=paprika.jpg target=_blank>&gt; <img src=http://i13.photobucket.com/albums/a254/Sharon123/paprika.jpg border=0 alt=Photobucket /></a> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg border=0 alt=Photobucket /> <a href=http://s13.photobucket.com/albums/a254/Sharon123/?action=view?t=paprika.jpg 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LOVE Ginger Mango Lassi by Juliet Acuff 1 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes View All Recipes Related Pages White Sangria Slaw With Asian Mayo Dressing The Best Belgian Waffles Asian Mushroom Soup Cardamom Lassi Greek Salad With Oregano Marinated Chicken Ginger Lassi Curried Couscous Salad With Dried Sweet Cranberries Creamy Shrimp Fettuccine Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Mango Ginger Lassi", "author": "Sharon123", "cookTime": "", "prepTime": "PT5M", "totalTime": "PT5M", "datePublished": "2012-04-03T13:50Z", "description": "Make and share this Mango Ginger Lassi recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/47/73/02/picKp3KQ4.jpg", "recipeCategory": "Breakfast", "keywords": "Mango,Tropical Fruits,Fruit,Asian,Weeknight,Brunch,< 15 Mins,Easy", "recipeIngredient": ["1 mango", "1/2 inch piece fresh ginger", "1 (8 ounce) container vanilla yogurt", "1 small handful ice cube (3-5)", "1 tablespoon honey (or agave syrup or maple syrup)", "1/4 cup mango nectar (or other tropical fruit nectar)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "5"}, "nutrition": {"@type": "NutritionInformation", "calories": "202.4", "fatContent": "4.3", "saturatedFatContent": "2.5", "cholesterolContent": "14.9", "sodiumContent": "55", "carbohydrateContent": "39.1", "fiberContent": "2.7", "sugarContent": "36.9", "proteinContent": "5.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Add the flesh of the mango to a blender. Peel ginger using the back of a spoon. Grate the ginger finely into a bowl. Use your fingers to squeeze juice out of the gratings(I just throw it all into the blender, but if you don't like the texture, go ahead and squeeze the juice out)."}, {"@type": "HowToStep", "text": "Put all ingredients into the blender and blend until completely smooth."}, {"@type": "HowToStep", "text": "Enjoy!"}], "recipeYield": "2 serving(s)", "review": [{"@type": "Review", "description": "wow oh wow this is good try this the honey with the ginger is awesome zaar world tour 8 hope you are having as much fun as i am dee", "datePublished": "August 17, 2012", "itemReviewed": {"@type": "Thing", "name": "Mango Ginger Lassi"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Dienia B."}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

No Crust Quiche Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE No Crust Quiche 1 Submitted by children from A to Z "My friend made this for me and gave me the recipe when I was in high school 20 yrs ago and I still make this for breakfast or dinner sometimes. You can make this with pre-cooked bacon to save time." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by children from A to Z Ready In: 1hr 15mins Ingredients: 7 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 cup shredded colby-monterey jack cheese 1 lb cooked bacon, crumbled or 1 lb cooked sausage 1 ⁄ 4 cup diced onion 1 ⁄ 2 cup Bisquick 2 cups milk 1 ⁄ 4 teaspoon salt paprika Advertisement directions In greased 9 inches pie plate spread cheese, onion and bacon. In blender or with electric mixer beat milk, bisquick, eggs and salt for 1 minute until frothy. Pour over cheese mixture. Sprinkle with paprika. Bake 350 degrees for 50-55 minute. Let stand for 5 minute before cutting. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I took a shot at this using 4 large eggs and the results were good! I'm not a morning person so this recipe filled the bill. It is quick to put together (I keep a bag of diced onions in my freezer) and satisfies my breakfast cravings. I'll be making this again! icons / ellipsis / ellipsis-horizontal Grease Reply Advertisement RECIPE SUBMITTED BY children from A to Z Vernon, Arizona icons / following Follow Me 14 Followers 182 Recipes 12 Tweaks I am a wife, a mother and grandmother, I love to bake and I love to can (water-bath and pressure). My family and I live on 5 acres, we now have chickens and ducks and who knows what else we'll add in the future. My favorite meal to make and eat is soup. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE No Crust Bacon Quiche by Christopher Lund 8 No Crust Quiche by Toni Boni 3 No Crust Crab Quiche by Sureglad 7 No Crust Broccoli Quiche by Tebo3759 1 View All Recipes Related Pages Mushroom Crust Quiche Low-Carb Mushroom Crust Quiche The Best Belgian Waffles Easy Cheesy Bacon Quiche Chicken Pecan Quiche Marie Callenders Quiche Spinach and Parmesan Pie (2 Crust Quiche) The Best, Most Simple Corn Casserole!! Crustless Individual Breakfast Quiche Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

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[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "No Crust Quiche", "author": "children from A to Z", "cookTime": "PT55M", "prepTime": "PT20M", "totalTime": "PT1H15M", "datePublished": "2006-09-07T21:35Z", "description": "My friend made this for me and gave me the recipe when I was in high school 20 yrs ago and I still make this for breakfast or dinner sometimes. You can make this with pre-cooked bacon to save time.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/18/51/93/picLVAwXZ.jpg", "recipeCategory": "Savory Pies", "keywords": "Breakfast,Cheese,High Protein,High In...,< 4 Hours", "recipeIngredient": ["1 cup shredded colby-monterey jack cheese", "1 lb cooked bacon, crumbled or 1 lb cooked sausage", "1/4 cup diced onion", "1/2 cup Bisquick", "2 cups milk", "1/4 teaspoon salt", " paprika"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "432.9", "fatContent": "31.4", "saturatedFatContent": "12.2", "cholesterolContent": "83.7", "sodiumContent": "1585", "carbohydrateContent": "9", "fiberContent": "0.2", "sugarContent": "1.2", "proteinContent": "27.1"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In greased 9 inches pie plate spread cheese, onion and bacon."}, {"@type": "HowToStep", "text": "In blender or with electric mixer beat milk, bisquick, eggs and salt for 1 minute until frothy."}, {"@type": "HowToStep", "text": "Pour over cheese mixture."}, {"@type": "HowToStep", "text": "Sprinkle with paprika."}, {"@type": "HowToStep", "text": "Bake 350 degrees for 50-55 minute."}, {"@type": "HowToStep", "text": "Let stand for 5 minute before cutting."}], "recipeYield": "8 serving(s)", "review": [{"@type": "Review", "description": "I took a shot at this using 4 large eggs and the results were good! I'm not a morning person so this recipe filled the bill. It is quick to put together (I keep a bag of diced onions in my freezer) and satisfies my breakfast cravings. I'll be making this again!", "datePublished": "December 16, 2007", "itemReviewed": {"@type": "Thing", "name": "No Crust Quiche"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Grease"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Vegan Sunflower Butter Cookies Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Vegan Sunflower Butter Cookies Submitted by White Rose Child "The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat & overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in "Vive le Vegan." Hope you enjoy!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 27mins Ingredients: 11 Yields: 20 med. cookies Serves: 20 Nutrition information Advertisement ingredients Units: US 1 1 ⁄ 4 cups all-purpose flour , unbleached (or light spelt flour, which I love!) 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 2 tablespoons sugar 1 ⁄ 4 teaspoon salt 1 ⁄ 3 - 1 ⁄ 2 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores) 1 ⁄ 2 cup maple syrup 1 teaspoon molasses 1 teaspoon vanilla extract 2 -3 tablespoons canola oil 2 -3 tablespoons water , as needed Advertisement directions Preheat oven to 350°F Sift together the ingredients from flour through salt. In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up. Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie. Bake for 10-12 minutes, just till nice and golden on the bottom. After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;). Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY White Rose Child icons / following Follow Me 23 Followers 134 Recipes 37 Tweaks A teenager who loves to cook- weird or what? But yes, it's one of my passions! To me cooking is like an art form- there's always something new and exciting to try, and there are constantly more ideas running around in my head than I know what to do with. Now, to update this page- a little task I haven't done in about two years!! Much remains the same as when I joined what seems like "forever ago": I'm a vegan with many passions: music, yoga, volunteer work, healthy/tasty food (the healthy vs. the tasty seem to run in cycles, haha) - and perhaps most of all, I love the written world. My dearest happy moments are when I am reading, writing, and feeling inspired. I'm in my first year studying at Mount Allison university for a B.A., major in English. However, since this is RecipeZaar, I must note that I'm equally obsessive about food!! Six years have passed since I was twelve and sort-of accidentally converted my family to veganism. Yes, even dad and little bro now greedily dig into their tofu shepherd pie and soy ice cream (well, clearly, one AFTER the other). I'm always on the lookout for foods that will please, and maybe even be healthy for, all of us! Now that I'm in uni and living with my aunt, uncle and cousin in New Brunswick, I still try to help with the cooking a bit. My sweetie cousin, Bilious Pigeon here on Zaar, is a terrific kitchen buddy. We share a penchant for fine coffee. Thankfully, my family here has turned mostly to the vegan side and that makes university life sooo much easier! My posted recipes, those I haven't invented, might come from Vegnews magazine, another website, one of our awesome vegan cookbooks, or friends- but it's virtually guaranteed that I've modified them at least in some way, and if from a book or show, I always acknowledge the original source. After all, I'd want someone to do the same for me. Since returning to the public education system after eight years of homeschooling, I don't have quite as much time in the kitchen as I used to. But I don't let that stifle my creativity! One of my favorite activities is in the summer when I get together with another cousin ~Harriet~, who's also here on Zaar, and we cook as much as we want. Good times! One more thing about me. I'm a Zaar game addict. And proud of it, and I'd advise anyone to join who would like more reviews on their own recipes, not to mention spending time with fun people and trying recipes they might not find otherwise. Please Zmail me with any questions or just to chat. Hope you enjoy, and are inspired by, my ideas! <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap4/group06grape.jpg> <img src="http://i26.photobucket.com/albums/c105/jewelies/austmap_wattle_small-1.gif"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group02banana.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=chefkoalas.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/chefkoalas.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="tag"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i26.photobucket.com/albums/c105/jewelies/Correa.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i26.photobucket.com/albums/c105/jewelies/tree20kangaroo2001-thumb-1.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group01avocado.jpg> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. 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Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Vegan Sunflower Butter Cookies", "author": "White Rose Child", "cookTime": "PT12M", "prepTime": "PT15M", "totalTime": "PT27M", "datePublished": "2010-06-09T11:57Z", "description": "The luxuriant taste of sunseeds in these cookies will make you forget that peanut butter cookies ever existed! (Well, temporarily...) **Please note, I have put peanut butter in the ingredients list because the fat &amp; overall calories will be more accurate, for those who need to know nutrition facts ;) These are so healthy and simple. It's a recipe I modified from one of Dreena Burton's in &quot;Vive le Vegan.&quot; Hope you enjoy!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Drop Cookies", "keywords": "Dessert,Cookie & Brownie,Vegan,Savory,Sweet,< 30 Mins,For Large Groups", "recipeIngredient": ["1 1/4 cups all-purpose flour, unbleached (or light spelt flour, which I love!)", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "2 tablespoons sugar", "1/4 teaspoon salt", "1/3-1/2 cup natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores)", "1/2 cup maple syrup", "1 teaspoon molasses", "1 teaspoon vanilla extract", "2 -3 tablespoons canola oil", "2 -3 tablespoons water, as needed "], "nutrition": {"@type": "NutritionInformation", "calories": "93.7", "fatContent": "3.7", "saturatedFatContent": "0.6", "cholesterolContent": "0", "sodiumContent": "80.5", "carbohydrateContent": "13.8", "fiberContent": "0.5", "sugarContent": "6.7", "proteinContent": "1.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 350&deg;F"}, {"@type": "HowToStep", "text": "Sift together the ingredients from flour through salt."}, {"@type": "HowToStep", "text": "In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up."}, {"@type": "HowToStep", "text": "Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie."}, {"@type": "HowToStep", "text": "Bake for 10-12 minutes, just till nice and golden on the bottom."}, {"@type": "HowToStep", "text": "After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;)."}, {"@type": "HowToStep", "text": "Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!"}], "recipeYield": "20 med. cookies, 20 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Gooseberry Crumble Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Gooseberry Crumble Submitted by susie cooks "This recipe is from Irelandseye.com" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 55mins Ingredients: 5 Serves: 4 Nutrition information Advertisement ingredients Units: US 2 cups self-raising flour 1 ⁄ 2 cup soft brown sugar 1 ⁄ 2 cup butter 10 cups gooseberries 1 cup caster sugar Advertisement directions Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, lightly coated with cooking spray, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at 350°F Serve hot with whipped cream. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY susie cooks icons / following Follow Me 15 Followers 199 Recipes 23 Tweaks <img src="http://i26.photobucket.com/albums/c105/jewelies/Grevillia1-1-1.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/Hebe-2-1.jpg"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/AMBadgeGenTP2009.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i26.photobucket.com/albums/c105/jewelies/KangarooPaw-1-1.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/BBG-AMbanner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://i425.photobucket.com/albums/pp340/northwestgal/redbannercopy.jpg" border="0" alt="New Kids Participation Banner"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

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[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Gooseberry Crumble", "author": "susie cooks", "cookTime": "PT45M", "prepTime": "PT10M", "totalTime": "PT55M", "datePublished": "2010-06-01T11:28Z", "description": "Make and share this Gooseberry Crumble recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "Low Protein,Healthy,< 60 Mins,Easy", "recipeIngredient": ["2 cups self-raising flour", "1/2 cup soft brown sugar", "1/2 cup butter", "10 cups gooseberries", "1 cup caster sugar"], "nutrition": {"@type": "NutritionInformation", "calories": "886.9", "fatContent": "25.8", "saturatedFatContent": "14.8", "cholesterolContent": "61", "sodiumContent": "971.7", "carbohydrateContent": "161.3", "fiberContent": "17.8", "sugarContent": "76.6", "proteinContent": "9.7"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Using your fingertips, rub butter lightly into the flour in a large bowl. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and tail the berries and cover with the crumble mixture in an oven-proof dish, lightly coated with cooking spray, pressing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated oven at 350&deg;F Serve hot with whipped cream."}], "recipeYield": "4 serving(s)", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Maple Roasted Chicken Thighs Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Maple Roasted Chicken Thighs 4 Submitted by MsSally "This recipe is from MSN. Looks really yummy can't wait to try it." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Debbie R. Ready In: 50mins Ingredients: 5 Serves: 4 Nutrition information Advertisement ingredients Units: US 4 large skinless chicken thighs (about 1 1/2 pounds with bones) 2 small sweet potatoes , peeled and cut into 1-inch chunks (about 1 pound total) 1 small onion , cut into 1-inch pieces 0.5 (16 ounce) bag baby carrots or 8 ounces parsnips , cut into 1-inch chunks 1 ⁄ 4 cup maple syrup Advertisement directions Preheat oven to 450°F. In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Very good, just the right amount of "mapley" flavor. Thank you icons / ellipsis / ellipsis-horizontal Kristiina Reply This was delicious. My 6-yr old who rarely eats carrots ate hers all up! That is really something! I loved the maple glaze, and especially the thickened chewy bits that caramelized. Perfect flavors for when the weather starts to get cold and you want something homey. Thanks, MsSally! icons / ellipsis / ellipsis-horizontal Susiecat too Reply We loved the flavor of the chicken. Cooking with the three vegetables and syrup gave it a great taste. The vegetables, however, were disappointing for us. It seemed like they simmered in juices more than roasted in a high heat. This was probably my fault due to cookware choice. Therefore, this review is based on the taste of the chicken and not the vegetables. icons / ellipsis / ellipsis-horizontal Debbie R. Reply This was a very tasty dinner! I used both carrots and parsnips and was perhaps a little generous with the maple syrup. Everything was nicely carmelized. Even my daughter (who normally turns her nose up at sweet potatoes and parsnips) had two helpings. I will be making this on a regular basis. Thanks MsSally! icons / ellipsis / ellipsis-horizontal Lulabelle 2 Reply Advertisement RECIPE SUBMITTED BY MsSally icons / following Follow Me 36 Followers 193 Recipes 86 Tweaks <p>First, I'd like thank everyone who reviews my recipes. I can't thank each of you personally although I try. <br /><br />I Live in central Virginia, 5 miles from where I grew up, w/ my Husband of 17 years and my beautiful daughter. She is 10 and is the joy of my life. We waited for a long time to be blessed with a child and it is the best thing I've ever done. Be a mother. <br /><br />I love to cook. We eat very healthy, after a life altering experience at 31 I've been on a journey to be healthy and lose weight.&nbsp; I've lost 50 lbs and have kept most all of it off for the last 9 years. There are always fluxs, durring stressful times, but I've mananged to keep most of the weight off.&nbsp; My best advice to anyone trying to lose weight is to remember that it didn't get there overnight and it won't come off overnight. I've never said I was on a diet. It is a lifestyle.</p> <p>When Zaar first changed to Food I took a short hiatus. I was going thru a very hard time in life and was completely unmotivated to do anything and thus gave up my hosting duties on Holiday Tag.&nbsp; But now with a new perspective I'm hoping to get back to cooking and tagging.</p> <p><br /><br />Things I've participated in..... <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/ParticipationBanner.jpg border=0 alt=Photobucket /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/Football%20Pool%202008/?action=view?t=FootballPoolWk4.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/Football%20Pool%202008/FootballPoolWk4.gif border=0 alt=Photobucket /></a> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Kaffee-sticker.jpg alt=/ /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt=/ /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /><img src=/ alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt=/ /> <br /><br />And in honor of my mother and in rememberence of my sister in law. <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt=/ /></p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE 20 Best Grilled Chicken Thigh Recip... Korean Roast Chicken Thighs by Petunia 219 Thai-Style Grilled Chicken Thighs by barb63 187 Ranch Chicken Thighs by KeyWee 205 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

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[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Maple Roasted Chicken Thighs", "author": "MsSally", "cookTime": "PT45M", "prepTime": "PT5M", "totalTime": "PT50M", "datePublished": "2007-10-01T18:34Z", "description": "Make and share this Maple Roasted Chicken Thighs recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/25/64/80/picVy4OWJ.jpg", "recipeCategory": "Chicken Thigh & Leg", "keywords": "Chicken,Poultry,Meat,< 60 Mins,Easy", "recipeIngredient": ["4 large skinless chicken thighs (about 1 1/2 pounds with bones)", "2 small sweet potatoes, peeled and cut into 1-inch chunks (about 1 pound total)", "1 small onion, cut into 1-inch pieces ", "0.5 (16 ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks ", "1/4 cup maple syrup"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.5", "reviewCount": "4"}, "nutrition": {"@type": "NutritionInformation", "calories": "133.9", "fatContent": "0.1", "saturatedFatContent": "0", "cholesterolContent": "0", "sodiumContent": "83", "carbohydrateContent": "32.6", "fiberContent": "3.9", "sugarContent": "18.1", "proteinContent": "1.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat oven to 450&deg;F.\r"}, {"@type": "HowToStep", "text": "In 15 1/2&quot; by 10 1/2&quot; jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.\r"}, {"@type": "HowToStep", "text": "Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "Very good, just the right amount of \"mapley\" flavor. Thank you", "datePublished": "August 14, 2008", "itemReviewed": {"@type": "Thing", "name": "Maple Roasted Chicken Thighs"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Kristiina"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Rustic Apple Tart With Rich Cream Cheese Crust Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Rustic Apple Tart With Rich Cream Cheese Crust 5 Submitted by Olha7397 "This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by lilsweetie Ready In: 50mins Ingredients: 16 Yields: 1 tart Nutrition information Advertisement ingredients Units: US FILLING 2 large tart apples , such as granny smiths 2 tablespoons strained fresh lemon juice 1 ⁄ 4 cup sugar , plus 2 tablespoons sugar 1 ⁄ 4 teaspoon ground cinnamon RICH CREAM CHEESE TART DOUGH 4 ounces chilled cream cheese , cut into 6 pieces 1 ⁄ 2 cup chilled unsalted butter , cut into 8 pieces 1 cup unbleached all-purpose flour , plus extra unbleached all-purpose flour , for shaping 1 ⁄ 2 cup sugar 1 ⁄ 8 teaspoon salt 1 large egg yolk, lightly beaten for brushing rim of the crust vanilla ice cream (optional) VANILLA WHIPPED CREAM (optional) 1 1 ⁄ 2 cups heavy cream , chilled (optional) 3 tablespoons confectioners' sugar (optional) 1 teaspoon pure vanilla extract (optional) Advertisement directions Preheat the oven to 400 degrees. TO MAKE THE FILLING: Peel the apples and cut them in half. Remove the cores with a paring knife. Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices. Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl. Stir to combine. Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice. Place a shaped large dough round on a baking sheet. Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly. Brush the rim of the crust with the egg yolk. Sprinkle the apples with the remaining 2 tablespoons sugar. Bake until golden, 30 to 35 minutes. Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side. Rustic Apple Tart is best served on the day it is made. TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper. Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor. Process until the dough just comes together. It will be sticky. Sprinkle the parchment paper with flour. Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles. Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices. Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it. Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer. TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl. With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks. Do not over whip. Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours. Whisk it again for a couple of seconds before using. NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts. The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Very good and easy to make. I don't have a food processor but my kitchen aid works just as well. The crust is delicious! I doubled the recipe and used half white sugar and half brown sugar, my family really enjoyed it. icons / ellipsis / ellipsis-horizontal Idaho67 Reply 2 Very tasty tart and the rich crust is the true winner of this recipe! I find most crusts too salty, but this tasted almost creamy! LOVED IT! <br/>Also, i thickened the apple 'marinade' , which i replaced with lime juice, to drizzle on top, which added an extra zing. icons / ellipsis / ellipsis-horizontal LoveMyPeeps Reply 1 Amazing. So tasty. I used granny smith apples and they were perfect in this. I even forgot to add the additional sugar with the apples before they baked, and I loved it. It was tart, but not too tart and the contrast of the sweet crust balanced it well. I will be making this again! icons / ellipsis / ellipsis-horizontal KatzMeow Reply 1 Very good, EASY, baking. Great for beginners! Read the whole recipe first so you know to make the crust in advance and the whip cream could be done in advance also. It's easier than making a pie because it doesn't have to be pretty. Once the crust is chilled, take it out to warm up a bit because it's tough to work with when freshly chilled. The kids loved it. I've made this twice. icons / ellipsis / ellipsis-horizontal teresabliving Reply yummy. thanks! icons / ellipsis / ellipsis-horizontal lilsweetie Reply Advertisement RECIPE SUBMITTED BY Olha7397 Canada icons / following Follow Me 64 Followers 1085 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Rustic Apple Tart by mj Sergent 1 Rustic Apple Tart by LilPinkieJ 2 Mean Chef's Apple Rustic Tarts by newspapergal 1 Easiest Ever Rustic Apple Tart by danglin34 0 View All Recipes Related Pages Kolacky Cookies Easy Strawberry Jell-O Pie The Best Belgian Waffles Carrot Apple Cake Blueberry Cream Cheese Tarts With Graham Cracker Crust Cream Cheese Tart Crust Garden Vegetable Quiche With a Cream Cheese Crust No Roll Cream Cheese Crust Cranberry-Carrot Layer Cake Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Rustic Apple Tart With Rich Cream Cheese Crust", "author": "Olha7397", "cookTime": "PT35M", "prepTime": "PT15M", "totalTime": "PT50M", "datePublished": "2004-10-11T20:00Z", "description": "This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/10/17/08/picINGjPd.jpg", "recipeCategory": "Apple", "keywords": "Fruit,Low Protein,< 60 Mins", "recipeIngredient": ["2 large tart apples, such as granny smiths ", "2 tablespoons strained fresh lemon juice", "1/4 cup sugar, plus ", "2 tablespoons sugar", "1/4 teaspoon ground cinnamon", "4 ounces chilled cream cheese, cut into 6 pieces ", "1/2 cup chilled unsalted butter, cut into 8 pieces ", "1 cup unbleached all-purpose flour, plus ", " extra unbleached all-purpose flour, for shaping ", "1/2 cup sugar", "1/8 teaspoon salt", "1 large egg yolk, lightly beaten for brushing rim of the crust ", " vanilla ice cream (optional)", "1 1/2 cups heavy cream, chilled (optional)", "3 tablespoons confectioners' sugar (optional)", "1 teaspoon pure vanilla extract (optional)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "5"}, "nutrition": {"@type": "NutritionInformation", "calories": "2630.1", "fatContent": "137.5", "saturatedFatContent": "82.2", "cholesterolContent": "553.4", "sodiumContent": "685.1", "carbohydrateContent": "340", "fiberContent": "14.5", "sugarContent": "226.1", "proteinContent": "24.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Preheat the oven to 400 degrees."}, {"@type": "HowToStep", "text": "TO MAKE THE FILLING: Peel the apples and cut them in half."}, {"@type": "HowToStep", "text": "Remove the cores with a paring knife."}, {"@type": "HowToStep", "text": "Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices."}, {"@type": "HowToStep", "text": "Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl."}, {"@type": "HowToStep", "text": "Stir to combine."}, {"@type": "HowToStep", "text": "Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice."}, {"@type": "HowToStep", "text": "Place a shaped large dough round on a baking sheet."}, {"@type": "HowToStep", "text": "Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly."}, {"@type": "HowToStep", "text": "Brush the rim of the crust with the egg yolk."}, {"@type": "HowToStep", "text": "Sprinkle the apples with the remaining 2 tablespoons sugar."}, {"@type": "HowToStep", "text": "Bake until golden, 30 to 35 minutes."}, {"@type": "HowToStep", "text": "Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side."}, {"@type": "HowToStep", "text": "Rustic Apple Tart is best served on the day it is made."}, {"@type": "HowToStep", "text": "TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper."}, {"@type": "HowToStep", "text": "Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor."}, {"@type": "HowToStep", "text": "Process until the dough just comes together."}, {"@type": "HowToStep", "text": "It will be sticky."}, {"@type": "HowToStep", "text": "Sprinkle the parchment paper with flour."}, {"@type": "HowToStep", "text": "Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles."}, {"@type": "HowToStep", "text": "Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices."}, {"@type": "HowToStep", "text": "Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it."}, {"@type": "HowToStep", "text": "Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer."}, {"@type": "HowToStep", "text": "TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl."}, {"@type": "HowToStep", "text": "With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks."}, {"@type": "HowToStep", "text": "Do not over whip."}, {"@type": "HowToStep", "text": "Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours."}, {"@type": "HowToStep", "text": "Whisk it again for a couple of seconds before using."}, {"@type": "HowToStep", "text": "NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts."}, {"@type": "HowToStep", "text": "The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal."}], "recipeYield": "1 tart", "review": [{"@type": "Review", "description": "Very good and easy to make. I don't have a food processor but my kitchen aid works just as well.\r\nThe crust is delicious!\r\nI doubled the recipe and used half white sugar and half brown sugar, my family really enjoyed it.", "datePublished": "September 13, 2009", "itemReviewed": {"@type": "Thing", "name": "Rustic Apple Tart With Rich Cream Cheese Crust"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Idaho67"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Homemade Rotini and Cheddar Cheese Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Homemade Rotini and Cheddar Cheese 1 Submitted by Elizardbeth "My husband and I made this easy meal while on our honeymoon in Tahiti. The ingredients are inexpensive and it tastes great! You can substitute the rotini for any kind of noodle ." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 25mins Ingredients: 4 Serves: 4 Nutrition information Advertisement ingredients Units: US 13 1 ⁄ 4 ounces whole wheat rotini 10 ounces sharp cheddar cheese , shredded 1 ⁄ 2 pint heavy whipping cream 1 tomatoes , diced Advertisement directions Boil noodles in large pot until al dente. Drain noodles and place back in pot. While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese. Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes. Serve with salad and bread on the side. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I used half and half instead cream and the results were great. I also used sharp white cheddar and the color wasn't the best the flavor was awesome. This would be great with any number of additions to make it a full meal too ( I served it with braised cube steak on top). Made for PAC spring '10. icons / ellipsis / ellipsis-horizontal Chef Jean Reply Advertisement RECIPE SUBMITTED BY Elizardbeth icons / following Follow Me 12 Recipes 1 Tweak Newly married to a wonderful man. We both love to cook and try new recipes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Traditional English Cheddar Cauliflower Cheese - Gratin by French Tart 127 Auberge Cheddar Cheese and Ham Breakfast Buns - Muffins by French Tart 19 Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding by French Tart 15 Cheddar Cheese and Chutney Toasted Doorstep Sandwich! by French Tart 11 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Homemade Rotini and Cheddar Cheese", "author": "Elizardbeth", "cookTime": "PT20M", "prepTime": "PT5M", "totalTime": "PT25M", "datePublished": "2008-08-07T19:13Z", "description": "My husband and I made this easy meal while on our honeymoon in Tahiti. The ingredients are inexpensive and it tastes great! You can substitute the rotini for any kind of noodle .", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Cheese", "keywords": "Vegetable,High In...,< 30 Mins,Stove Top,Easy,Inexpensive", "recipeIngredient": ["13 1/4 ounces whole wheat rotini", "10 ounces sharp cheddar cheese, shredded ", "1/2 pint heavy whipping cream", "1 tomatoes, diced "], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "825", "fatContent": "46.9", "saturatedFatContent": "28.9", "cholesterolContent": "155.9", "sodiumContent": "471.8", "carbohydrateContent": "74.6", "fiberContent": "8.2", "sugarContent": "1.2", "proteinContent": "33"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Boil noodles in large pot until al dente.\r"}, {"@type": "HowToStep", "text": "Drain noodles and place back in pot.\r"}, {"@type": "HowToStep", "text": "While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.\r"}, {"@type": "HowToStep", "text": "Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes. \r"}, {"@type": "HowToStep", "text": "Serve with salad and bread on the side."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "I used half and half instead cream and the results were great. I also used sharp white cheddar and the color wasn't the best the flavor was awesome. This would be great with any number of additions to make it a full meal too ( I served it with braised cube steak on top). Made for PAC spring '10.", "datePublished": "April 23, 2010", "itemReviewed": {"@type": "Thing", "name": "Homemade Rotini and Cheddar Cheese"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Chef Jean"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Jalapeno and Basil-Glazed Chicken Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Jalapeno and Basil-Glazed Chicken 4 Submitted by mariposa13 "From Better Homes and Gardens." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by gailanng Ready In: 1hr 5mins Ingredients: 8 Serves: 4 Nutrition information Advertisement ingredients Units: US 2 medium chicken breasts , halved lengthwise (about 2 pounds total) 1 tablespoon olive oil 1 garlic clove , minced 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon ground red pepper 1 ⁄ 2 cup jalapeno jelly 2 tablespoons snipped fresh basil 1 tablespoon lime juice Advertisement directions If desired, remove skin from chicken. For rub, in a small bowl combine oil, garlic, salt, and red pepper. Spoon rub evenly over chicken; rub in with your fingers. For sauce, in a small saucepan combine jalapeno jelly, basil, and lime juice. Cook and stir over low heat until jelly is melted. Remove from heat. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, turning once and brushing with some of the sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Nutritional Information. 1 serving:Calories 377;Fat 13g(Saturated 3g);Cholesterol 104mg;Sodium 226mg;Carbohydrate 27g(Dietary Fiber 0g);(Protein 37g). icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review Easy and very sympatico with my husband's two left cooking feet. icons / ellipsis / ellipsis-horizontal gailanng Reply A great way to use up jalapeno jelly. I am not sure why but I didn't taste the basil very much. This was especially good when hot. The next day the spiciness seemed to be muted (good for my daughter, who doesn't like spicy!). A versatile chicken dish! Thanks for posting, Mariposa. Roxygirl icons / ellipsis / ellipsis-horizontal Roxygirl in Colorado Reply Simple and very yummy! Used boneless, skinless chicken breasts and homemade jalapeno jelly. Leftovers were wonderful in pasta salad. Thanks for sharing the recipe! icons / ellipsis / ellipsis-horizontal LonghornMama Reply Thank you for posting this! This recipe was wonderful. I made it as directed, but broiled the chicken as I do not have a grill. The jalapeno jelly makes it interesting and the ground red pepper gives it just the right amount of spice. Definitely a keeper! icons / ellipsis / ellipsis-horizontal ssamadani Reply Advertisement RECIPE SUBMITTED BY mariposa13 USA icons / following Follow Me 47 Followers 480 Recipes 6 Tweaks <html /> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Glazed Carrots Brilliant Chicken Caesar Wrap The Best Belgian Waffles Grecian-Style Chicken Honeyed Chicken Siamese Chicken Drumettes Plum Wonderful Chicken Basil Chicken in Coconut Curry Sauce Basil Carrots Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Jalapeno and Basil-Glazed Chicken", "author": "mariposa13", "cookTime": "PT50M", "prepTime": "PT15M", "totalTime": "PT1H5M", "datePublished": "2005-06-24T15:07Z", "description": "Make and share this Jalapeno and Basil-Glazed Chicken recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/12/74/00/picBlDFYv.jpg", "recipeCategory": "Chicken Breast", "keywords": "Chicken,Poultry,Meat,< 4 Hours", "recipeIngredient": ["2 medium chicken breasts, halved lengthwise (about 2 pounds total)", "1 tablespoon olive oil", "1 garlic clove, minced ", "1/4 teaspoon salt", "1/4 teaspoon ground red pepper", "1/2 cup jalapeno jelly", "2 tablespoons snipped fresh basil", "1 tablespoon lime juice"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "4"}, "nutrition": {"@type": "NutritionInformation", "calories": "269", "fatContent": "10.1", "saturatedFatContent": "2.4", "cholesterolContent": "46.4", "sodiumContent": "204", "carbohydrateContent": "30", "fiberContent": "0.5", "sugarContent": "21.6", "proteinContent": "15.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "If desired, remove skin from chicken."}, {"@type": "HowToStep", "text": "For rub, in a small bowl combine oil, garlic, salt, and red pepper."}, {"@type": "HowToStep", "text": "Spoon rub evenly over chicken; rub in with your fingers."}, {"@type": "HowToStep", "text": "For sauce, in a small saucepan combine jalapeno jelly, basil, and lime juice."}, {"@type": "HowToStep", "text": "Cook and stir over low heat until jelly is melted. Remove from heat."}, {"@type": "HowToStep", "text": "For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan."}, {"@type": "HowToStep", "text": "Place chicken, bone side up, on grill rack over drip pan."}, {"@type": "HowToStep", "text": "Cover and grill for 50 to 60 minutes or until tender and no longer pink, turning once and brushing with some of the sauce during the last 5 minutes of grilling."}, {"@type": "HowToStep", "text": "(For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)"}, {"@type": "HowToStep", "text": "To serve, reheat and pass the remaining sauce with chicken."}, {"@type": "HowToStep", "text": "Nutritional Information."}, {"@type": "HowToStep", "text": "1 serving:Calories 377;Fat 13g(Saturated 3g);Cholesterol 104mg;Sodium 226mg;Carbohydrate 27g(Dietary Fiber 0g);(Protein 37g)."}], "recipeYield": "4 serving(s)", "review": [{"@type": "Review", "description": "Easy and very sympatico with my husband's two left cooking feet.", "datePublished": "August 18, 2011", "itemReviewed": {"@type": "Thing", "name": "Jalapeno and Basil-Glazed Chicken"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "gailanng"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Kicked Up Chicken Salad Sandwiches Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Kicked Up Chicken Salad Sandwiches 1 Submitted by HappyVal "Here is a quick spiced up chicken salad mix. I fix this when I need something fast but still want something yummy." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Pam-I-Am Ready In: 30mins Ingredients: 9 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 2 (10 ounce) cans chicken breasts (Drain liquids) 4 hard-boiled eggs , diced (I only use half of the yolks to cut down on cholesterol) 1 - 1 1 ⁄ 2 cup mayonnaise (I use light) 1 tablespoon dill relish 1 ⁄ 2 small onion , finely chopped 1 whole jalapeno, finely chopped 3 slices of cooked chopped bacon (I use the pre-cooked bacon, and just crisp in the microwave for 30-40 seconds right before you add i) salt and pepper paprika Advertisement directions While the eggs are boiling, drain cans of chicken and seperate chicken pieces in a medium size mixing bowl. Add mayo, onions, relish, jalapeno, and seasonings. Add diced eggs and warm bacon. Mix well and serve on warm toasted bread (whatever your favorite kind is). Salad mix canned be topped with lettuce leaves for added crunch and flavor. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I made this recipe for Pick-a-Chef. I made everything as directed, except I found that 1 to 1 1/2 cups of mao would have been way too much. I used 1/2 cup of (light) mao and it was plenty to coat the ingredients nicely. This had a nice taste to it...not to hot since the jalepeno seeds were omitted. I loved the addition of bacon...hadn't thought of that before. It really didn't need salt in that the canned chicken has salt as well as the bacon so taste before you season! I liked it, but really missed having celery in it for that crunch and celery taste. Thanks for the experience! Pam icons / ellipsis / ellipsis-horizontal Pam-I-Am Reply Advertisement RECIPE SUBMITTED BY HappyVal 212 icons / following Follow Me 4 Followers 8 Recipes <p>Hi, I'm Val. And yes, I am happy :) I live in one of the beautiful suburbs of Houston but I am from Southern Louisiana, Cajun Country. Although I truly enjoy cajun food, I also enjoy other cultural foods. I love to try different recipes, that's why I love recipezaar. My family and I enjoy dining at Thai, Chinese, Greek, Italian, Mexican, Lebanese, Vietnamese and Indian restauraunts. I also enjoy coming home and finding recipes of our favorite dishes we try at the restauraunts. <br /> <br />I have a terrific husband of 22 years, and 2 wonderful children- a 21 year old son and an 20 year old daughter. They are the loves of my life. Oh, I can't forget the other 3 precious members of the family- our 3 mini schnauzers, Ollie,Emmie and Charlie. They keep us all laughing. We are huge animal lovers. <br /> <br />I am a stay-at-home mom so I can log on to recipezaar in the morning and try to decide what I can cook for dinner. We all enjoy trying different recipes I find here. I'll keep searching for recipes so everyone keep on posting. (I try to post recipes when I can.) <br /> <br />Have a great day!!!!!</p> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Rosemary Chicken Salad Sandwiches by KelBel 30 Crunchy Chicken Apple Salad Sandwiches by bigbadbrenda 16 Maggie's Super Healthy Cilantro Lime Chicken Salad Pita Sandwich by Maggie 11 Southern Florida Chicken Salad Sammies/Sandwiches by Redneck Epicurean 8 View All Recipes Related Pages Rosemary Chicken Salad Sandwiches Dijon Chicken Salad Sandwiches Easy & Yummy Chicken Salad Sandwiches Mediterranean Chicken Salad Sandwiches Simple Chicken Salad Sandwiches Parmesan Chicken Salad Sandwiches Avocado-Chicken Salad Sandwiches Pesto Chicken Salad Sandwiches Margarita Chicken Salad Sandwiches Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Kicked Up Chicken Salad Sandwiches", "author": "HappyVal", "cookTime": "PT10M", "prepTime": "PT20M", "totalTime": "PT30M", "datePublished": "2003-11-12T20:00Z", "description": "Here is a quick spiced up chicken salad mix. I fix this when I need something fast but still want something yummy.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/76/24/3/picByfpy0.jpg", "recipeCategory": "Lunch/Snacks", "keywords": "Chicken,Poultry,Meat,< 30 Mins", "recipeIngredient": ["2 (10 ounce) cans chicken breasts (Drain liquids)", "4 hard-boiled eggs, diced (I only use half of the yolks to cut down on cholesterol)", "1 -1 1/2 cup mayonnaise (I use light)", "1 tablespoon dill relish", "1/2 small onion, finely chopped ", "1 whole jalapeno, finely chopped ", "3 slices of cooked chopped bacon (I use the pre-cooked bacon, and just crisp in the microwave for 30-40 seconds right before you add i)", " salt and pepper", " paprika"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "637.9", "fatContent": "45.8", "saturatedFatContent": "10.8", "cholesterolContent": "329.6", "sodiumContent": "752", "carbohydrateContent": "17.1", "fiberContent": "0.3", "sugarContent": "4.8", "proteinContent": "38.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "While the eggs are boiling, drain cans of chicken and seperate chicken pieces in a medium size mixing bowl."}, {"@type": "HowToStep", "text": "Add mayo, onions, relish, jalapeno, and seasonings."}, {"@type": "HowToStep", "text": "Add diced eggs and warm bacon."}, {"@type": "HowToStep", "text": "Mix well and serve on warm toasted bread (whatever your favorite kind is)."}, {"@type": "HowToStep", "text": "Salad mix canned be topped with lettuce leaves for added crunch and flavor."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "I made this recipe for Pick-a-Chef. I made everything as directed, except I found that 1 to 1 1/2 cups of mao would have been way too much. I used 1/2 cup of (light) mao and it was plenty to coat the ingredients nicely. This had a nice taste to it...not to hot since the jalepeno seeds were omitted. I loved the addition of bacon...hadn't thought of that before. It really didn't need salt in that the canned chicken has salt as well as the bacon so taste before you season! I liked it, but really missed having celery in it for that crunch and celery taste. Thanks for the experience! Pam", "datePublished": "April 23, 2006", "itemReviewed": {"@type": "Thing", "name": "Kicked Up Chicken Salad Sandwiches"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Pam-I-Am"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Spicy Pumpkin Pancakes- Bisquick Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Spicy Pumpkin Pancakes- Bisquick 17 Submitted by Misti_Country_Girl "October 2000 Issue Betty Crocker Bisquick Mini-Cookbook" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Susan C. Ready In: 20mins Ingredients: 11 Serves: 18 Nutrition information Advertisement ingredients Units: US Maple Pecan Syrup 1 cup maple syrup 1 tablespoon butter 1 ⁄ 4 cup pecans , chopped Pancakes 2 1 ⁄ 3 cups Bisquick 1 ⁄ 3 cup canned pumpkin (Not Pumpkin Pie Mix) 1 1 ⁄ 4 cups milk 2 tablespoons sugar 1 ⁄ 4 teaspoon ground cinnamon 1 ⁄ 4 teaspoon ground nutmeg 1 ⁄ 4 teaspoon ground ginger 2 eggs Advertisement directions Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm. Stir pancake ingredients until well blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This was really good with some easy modifications. I wanted a more definitive pumpkin flavor so I doubled the amount of pumpkin and decreased the milk. I also used pumpkin pie spice and since I had doubled the pumpkin I doubled that as well. Came out very nicely. icons / ellipsis / ellipsis-horizontal FLhazel Reply 2 We really like this recipe! Made a few changes: doubled pumpkin to 1 cup; used 2 1/2 Tbsp brown sugar instead of white; doubled spices; used little bit of real butter in skillet; used skillet at medium/med-low because they were browning too fast before insides cooked. Kids each ate 4 pancakes! (Made about 16 or so.) Thanks for the recipe! icons / ellipsis / ellipsis-horizontal chagn517 Reply 1 I had little time and extra homemade bisquick mix so I made a double batch of these. Very good and comparable to our favorite Copycat recipe for pumpkin pancakes. Thanks for posting this much quicker version! icons / ellipsis / ellipsis-horizontal BetterOffBread Reply 1 Increased and toasted pecans, used brown sugar instead of white, doubled the pumpkin and spices (used pumpkin pie spice). These were absolutely delicious. So glad I read the reviews first ;-) icons / ellipsis / ellipsis-horizontal danisetalton Reply I made a few tweaks to increase the taste and the richness as well as the calories in this recipe. For the syrup recipe I toasted the pecans in a skillet with only a tbsp of real butter and a good sprinkle of pumpkin pie spice. I stirred these constantly until the pecans were a nice caramel color and then set them aside until I finished the batter. I NEVER use margarine! Our bodies don't know how to process the "partially hydrogenated vegetable oil found in all margarine. The tweaks on the batter were, first of all, I used evaporated milk instead of 2% cuz it's richer. Then I used 2 Tbsp of Kayro syrup instead of sugar cuz there was NO SUGAR in the house! (necessity is the mother of invention, right?) I doubled the spices also. Then I added a tsp. of vanilla and a tsp of almond flavoring a tsp of pumpkin pie spice, 1/2 tsp ground cloves and 1/2 tsp allspice. Then I made pecan waffles and topped them with warm maple syrup and whipped cream sprinkled with pumpkin pie spice! These were so fantastic! Thanks for the base recipe and everybody's great recipe tweaks! There are some imaginative, creative people on this site! I love it! icons / ellipsis / ellipsis-horizontal Misstx32 Reply see 11 more reviews Advertisement Tweaks MOST POPULAR MOST RECENT The pancakes we're just okay for me. They were a little dry, and not quite enough pumpkin for me. I have a great recipe for pumpkin pancakes from 'eat this much' that are even low carb, and they taste so much better! These were fine for a relatively quick dinner, but not as satisfying as the other recipe. icons / ellipsis / ellipsis-horizontal Jenngarren Reply We really like this recipe! Made a few changes: doubled pumpkin to 1 cup; used 2 1/2 Tbsp brown sugar instead of white; doubled spices; used little bit of real butter in skillet; used skillet at medium/med-low because they were browning too fast before insides cooked. Kids each ate 4 pancakes! (Made about 16 or so.) Thanks for the recipe! chagn517 Reply RECIPE SUBMITTED BY Misti_Country_Girl icons / following Follow Me 4 Followers 58 Recipes 3 Tweaks There is not much to say about me. I am a mother of 6 yr old girl, Austin. I enjoy cooking and anything that involves creativity. I especially like zaar for the endless possibilities!! It is my number 1 source for recipes. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages Pumpkin Bars- Bisquick Cottage Cheese Pancakes - Bisquick The Best Belgian Waffles Italian Sausage and Pepper Casserole Cowboy Casserole Salmon Asparagus Pie Cranberry Streusel Muffins Impossible Easy Pumpkin Cheesecake- Bisquick Hearty Reuben Bake Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Spicy Pumpkin Pancakes- Bisquick", "author": "Misti_Country_Girl", "cookTime": "PT10M", "prepTime": "PT10M", "totalTime": "PT20M", "datePublished": "2005-10-20T17:22Z", "description": "Make and share this Spicy Pumpkin Pancakes- Bisquick recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/14/20/06/3DX9z26qRWG87W77G1oO_image.jpg", "recipeCategory": "Breakfast", "keywords": "< 30 Mins,For Large Groups,Easy", "recipeIngredient": ["1 cup maple syrup", "1 tablespoon butter", "1/4 cup pecans, chopped ", "2 1/3 cups Bisquick", "1/3 cup canned pumpkin (Not Pumpkin Pie Mix)", "1 1/4 cups milk", "2 tablespoons sugar", "1/4 teaspoon ground cinnamon", "1/4 teaspoon ground nutmeg", "1/4 teaspoon ground ginger", "2 eggs"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "17"}, "nutrition": {"@type": "NutritionInformation", "calories": "158.7", "fatContent": "5.5", "saturatedFatContent": "1.7", "cholesterolContent": "25.1", "sodiumContent": "202.8", "carbohydrateContent": "25.1", "fiberContent": "0.7", "sugarContent": "14.2", "proteinContent": "2.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Heat syrup and margarine until margarine is melted; remove from heat. Stir in pecans; Keep warm."}, {"@type": "HowToStep", "text": "Stir pancake ingredients until well blended."}, {"@type": "HowToStep", "text": "Pour batter by slightly less than 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until edges are dry. Turn; cook until golden brown. Serve with syrup."}], "recipeYield": "18 serving(s)", "review": [{"@type": "Review", "description": "This was really good with some easy modifications. I wanted a more definitive pumpkin flavor so I doubled the amount of pumpkin and decreased the milk. I also used pumpkin pie spice and since I had doubled the pumpkin I doubled that as well. Came out very nicely.", "datePublished": "October 13, 2010", "itemReviewed": {"@type": "Thing", "name": "Spicy Pumpkin Pancakes- Bisquick"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "FLhazel"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Hudson's Bay Bread (Homemade Granola Bars) Recipe - Quick-and-easy.Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Hudson's Bay Bread (Homemade Granola Bars) 2 Submitted by cookin_nurse "I can't explain how good these are. They are perfect snacks for camping/hiking trips. a great thing about them is that you can add or take away some ingredients, like the peanuts. I like to put in mini m&m's. My husband loves this stuff, but tells me I can only make it once a year, usually during the summer when we go on a big camping trip, mainly because of it's fat/sugar content - you have to be careful with this stuff- it's addicting! and I'm not sure about the servings, i just guessed :) UPDATE: Sorry about the typing error with the heating times, it is correct now." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by alligirl Ready In: 30mins Ingredients: 7 Serves: 30 Nutrition information Advertisement ingredients Units: US 9 cups oats 1 ⁄ 2 cup honey 1 ⁄ 3 cup light corn syrup 2 cups sugar 2 cups margarine , melted 1 ⁄ 2 cup peanuts 4 cups chocolate chips Advertisement directions preheat oven to 350. in a large bowl stir all the ingredients together. Press 1/2 inch thick onto a 9x18 inch cookie sheet. bake at 350 for about 15 minutes, until the mixture is bubbly, Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely) Cut into small pieces and enjoy! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review The taste for this is 5 stars, however, I was confused by the temperature differences, between pre-heating and cooking, and wasn't really sure what temperature this should be cooked at...That said, I really loved the way they tasted, and wasn't willing to give up on them. I halved the recipe, and added 1 cup of semi-sweet morsels, 1 cup of white chocolate morsels, 1 cup of whole almonds (for texture) and 3/4 c. chopped pecans, for personal preference. I mixed the ingredients up, as directed, but when I went to put in the oven, the recipe said to bake at a different temperature than it had been pre-heated to; I waffled, and put it in, as stated, and dropped the temperature. It came out, and I was hoping it would stick together, but, that didn't happen. I ended up squeezing them into balls, as Pneuma mentioned, and re-baking them for about 20 minutes at 275 degrees. That seemed to be the ticket! They are so yummy! My DS (5 y.o.) wanted 2 for dessert tonight. One of the highest compliments, IMO. Thanks for sharing, cookin_nurse. Made for Fall PAC '09. icons / ellipsis / ellipsis-horizontal alligirl Reply I'm supposed to be eating real food, but why am I eating this first? I can't stop! So good! I used sugar substitute with this so I won't feel guilty eating this.Sure there were others that didn't settle or harden together that I had to squeeze them into balls (makes me wonder if Almond Roca was done the same way ;) ) but I love everything in it! The bars were crunchy sweet chocolaty. I don't think I'd want to buy expensive granola bars when I can make these instead. Thanks for sharing! Made for PAC Fall 2008. icons / ellipsis / ellipsis-horizontal Pneuma Reply Advertisement RECIPE SUBMITTED BY cookin_nurse icons / following Follow Me 8 Followers 62 Recipes 2 Tweaks There are a lot of things I love about life, my family, my faith in God, my church family, my friends. I also enjoy so many hobbies. Working as a nurse means I work 3, 12 hour shifts a week and have 4 days off! Which gives me a lot of time to do the things I love like cooking, scrapbooking, photography and just recently herb/flower gardening! My family includes my adorable and amazing husband and my 13 year old step-son (who proves to be a challange to this new mom but we love him soo!!!) The newest love of my life is the beautiful little husky sitting on my lap in this picture. She is 5 months old and an absolute joy to our life! I also just started a new cooking blog called 'Make it homemade.' I believe we can all save a lot of money, if we use our skills to make frequently store-bought items at home in our own kitchens! Besides, homemade just taste better! Check out the link below! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Red Lobster Cheddar Bay Biscuits by MomOnTheGo 134 Cheddar Bay Biscuits (Red Lobster ) Recipes by Chef #446072 45 Addicting Red Lobster Cheddar Bay Biscuit by Kay D. 46 Better Than Red Lobster Cheddar Bay Biscuits by 2Bleu 27 View All Recipes Related Pages Homemade Granola Bars Healthy Homemade Granola Bars The Best Belgian Waffles Homemade Granola Bars (Barefoot Contessa) Homemade Granola Bars (Health or Energy Bars) 3-Ingredient Granola Bars Sweet and Salty Granola Bars Fantastic Granola Bars Easy Homemade Granola Bars - Gluten Free Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Hudson's Bay Bread (Homemade Granola Bars)", "author": "cookin_nurse", "cookTime": "PT15M", "prepTime": "PT15M", "totalTime": "PT30M", "datePublished": "2008-09-09T02:29Z", "description": "I can't explain how good these are. They are perfect snacks for camping/hiking trips. a great thing about them is that you can add or take away some ingredients, like the peanuts. I like to put in mini m&amp;m's. My husband loves this stuff, but tells me I can only make it once a year, usually during the summer when we go on a big camping trip, mainly because of it's fat/sugar content - you have to be careful with this stuff- it's addicting! and I'm not sure about the servings, i just guessed :) UPDATE: Sorry about the typing error with the heating times, it is correct now.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/32/41/26/picqRLgIA.jpg", "recipeCategory": "Lunch/Snacks", "keywords": "Camping,< 30 Mins,For Large Groups", "recipeIngredient": ["9 cups oats", "1/2 cup honey", "1/3 cup light corn syrup", "2 cups sugar", "2 cups margarine, melted ", "1/2 cup peanuts", "4 cups chocolate chips"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.5", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "490.8", "fatContent": "23.3", "saturatedFatContent": "6.8", "cholesterolContent": "0", "sodiumContent": "148.2", "carbohydrateContent": "66.6", "fiberContent": "6.5", "sugarContent": "31.3", "proteinContent": "9.6"}, "recipeInstructions": [{"@type": "HowToStep", "text": "preheat oven to 350."}, {"@type": "HowToStep", "text": "in a large bowl stir all the ingredients together."}, {"@type": "HowToStep", "text": "Press 1/2 inch thick onto a 9x18 inch cookie sheet."}, {"@type": "HowToStep", "text": "bake at 350 for about 15 minutes, until the mixture is bubbly,"}, {"@type": "HowToStep", "text": "Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)"}, {"@type": "HowToStep", "text": "Cut into small pieces and enjoy!"}], "recipeYield": "30 serving(s)", "review": [{"@type": "Review", "description": "The taste for this is 5 stars, however, I was confused by the temperature differences, between pre-heating and cooking, and wasn't really sure what temperature this should be cooked at...That said, I really loved the way they tasted, and wasn't willing to give up on them. I halved the recipe, and added 1 cup of semi-sweet morsels, 1 cup of white chocolate morsels, 1 cup of whole almonds (for texture) and 3/4 c. chopped pecans, for personal preference. I mixed the ingredients up, as directed, but when I went to put in the oven, the recipe said to bake at a different temperature than it had been pre-heated to; I waffled, and put it in, as stated, and dropped the temperature. It came out, and I was hoping it would stick together, but, that didn't happen. I ended up squeezing them into balls, as Pneuma mentioned, and re-baking them for about 20 minutes at 275 degrees. That seemed to be the ticket! They are so yummy! My DS (5 y.o.) wanted 2 for dessert tonight. One of the highest compliments, IMO. Thanks for sharing, cookin_nurse. Made for Fall PAC '09.", "datePublished": "September 30, 2009", "itemReviewed": {"@type": "Thing", "name": "Hudson's Bay Bread (Homemade Granola Bars)"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "alligirl"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Chocolate Raspberry Trifle Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Chocolate Raspberry Trifle 1 Submitted by Ducky "The Kraft Food & Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr 15mins Ingredients: 5 Serves: 16 Nutrition information Advertisement ingredients Units: US 3 cups skim milk , cold 2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix 1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip) brownie, cut into 1-inch cubes (1-2 9-inch baked square) 2 cups raspberries (1 pt) Advertisement directions Pour milk into large bowl and add pudding mix. Beat with whisk for 2 minutes or until well-blended. Gently stir in 1 C whipped topping. In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl. Top with half the pudding mixture. Top with half the raspberries. Top with half the remaining whipped topping. Repeat the layers. Refrigerate for at least 1 hour or until serving. Store leftovers in refrigerator. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This was super easy to make. I used my own recipe for brownies & went from there. Wow! Light fluffy filling with the fudgieness of brownies & the tang of the berries. This will be a 'made often' around here. Thanks for the recipe Ducky. Elegant to put it mildly. icons / ellipsis / ellipsis-horizontal Iron Bloomers Reply Advertisement RECIPE SUBMITTED BY Ducky icons / following Follow Me 22 Followers 135 Recipes 11 Tweaks Current (9/07) review criteria: 5: WOW! This is something with which to impress the guest! 4: We really liked this and will make it again. Instructions were easy to follow. 3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions. 2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions. 1: Inedible for us. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Chocolate Raspberry Cheesecake Trifle by Karen=^..^= 7 Low-Fat Chocolate Raspberry Trifle by Terri F. 2 Raspberry Chocolate Trifle by MizzNezz 4 Chocolate Raspberry Trifle by hepcat1 3 View All Recipes Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Chocolate Raspberry Trifle", "author": "Ducky", "cookTime": "PT1H", "prepTime": "PT15M", "totalTime": "PT1H15M", "datePublished": "2005-11-01T21:10Z", "description": "The Kraft Food &amp; Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Dessert", "keywords": "Raspberries,Berries,Fruit,Kosher,Summer,For Large Groups,Refrigerator,Beginner Cook,< 4 Hours,Easy", "recipeIngredient": ["3 cups skim milk, cold ", "2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix", "1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip)", " brownie, cut into 1-inch cubes (1-2 9-inch baked square)", "2 cups raspberries (1 pt)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "111.2", "fatContent": "3.8", "saturatedFatContent": "2.2", "cholesterolContent": "12.3", "sodiumContent": "220.4", "carbohydrateContent": "16.9", "fiberContent": "1.4", "sugarContent": "8.1", "proteinContent": "2.8"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Pour milk into large bowl and add pudding mix."}, {"@type": "HowToStep", "text": "Beat with whisk for 2 minutes or until well-blended."}, {"@type": "HowToStep", "text": "Gently stir in 1 C whipped topping."}, {"@type": "HowToStep", "text": "In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl."}, {"@type": "HowToStep", "text": "Top with half the pudding mixture."}, {"@type": "HowToStep", "text": "Top with half the raspberries."}, {"@type": "HowToStep", "text": "Top with half the remaining whipped topping."}, {"@type": "HowToStep", "text": "Repeat the layers."}, {"@type": "HowToStep", "text": "Refrigerate for at least 1 hour or until serving."}, {"@type": "HowToStep", "text": "Store leftovers in refrigerator."}], "recipeYield": "16 serving(s)", "review": [{"@type": "Review", "description": "This was super easy to make. I used my own recipe for brownies & went from there. Wow! Light fluffy filling with the fudgieness of brownies & the tang of the berries. This will be a 'made often' around here. Thanks for the recipe Ducky. Elegant to put it mildly.", "datePublished": "September 13, 2007", "itemReviewed": {"@type": "Thing", "name": "Chocolate Raspberry Trifle"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "Iron Bloomers"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Korean BBQ Burrito Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Korean BBQ Burrito Submitted by Nif_H "Fusion food at its finest! Korean BBQ Beef, rice and kimchi all rolled up in a soft flour tortilla. The beef is prepared in a slow cooker. A bunch of yum from pinchofyum. Enjoy!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 4hrs 10mins Ingredients: 12 Yields: 4-5 burritos Nutrition information Advertisement ingredients Units: US for the korean bbq beef 2 lbs top sirloin steaks 2 pears , peeled and cut into chunks 2 inches fresh ginger 4 garlic cloves 1 ⁄ 4 cup soy sauce 1 ⁄ 4 cup brown sugar 1 tablespoon sesame oil for the burritos cooked rice cilantro , basil, green onions (maybe even mint if you’re bold) fermented vegetables (KIMCHI!!! I am not able to post that name!) sriracha mayonnaise 4 -6 large flour tortillas Advertisement directions KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious. Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce). Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Nif_H Canada icons / following Follow Me 119 Followers 649 Recipes 47 Tweaks I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE BBQ Chicken & Rice Burrito (Cowboy Crunch Burrito) by rucagrl 1 Easy BBQ Chicken (Or Seitan) Baked Burritos by zaar junkie 0 How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Korean BBQ Burrito", "author": "Nif_H", "cookTime": "PT4H", "prepTime": "PT10M", "totalTime": "PT4H10M", "datePublished": "2019-07-17T02:54Z", "description": "Fusion food at its finest! Korean BBQ Beef, rice and kimchi all rolled up in a soft flour tortilla. The beef is prepared in a slow cooker. A bunch of yum from pinchofyum. Enjoy!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Meat", "keywords": "Korean,Asian,Mexican,Easy", "recipeIngredient": ["2 lbs top sirloin steaks", "2 pears, peeled and cut into chunks ", "2 inches fresh ginger", "4 garlic cloves", "1/4 cup soy sauce", "1/4 cup brown sugar", "1 tablespoon sesame oil", " cooked rice", " cilantro, basil, green onions (maybe even mint if you’re bold)", " fermented vegetables (KIMCHI!!! I am not able to post that name!)", " sriracha mayonnaise", "4 -6 large flour tortillas"], "nutrition": {"@type": "NutritionInformation", "calories": "520", "fatContent": "12.4", "saturatedFatContent": "2.6", "cholesterolContent": "0", "sodiumContent": "1736", "carbohydrateContent": "91.8", "fiberContent": "7.3", "sugarContent": "27.1", "proteinContent": "12"}, "recipeInstructions": [{"@type": "HowToStep", "text": "KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious."}, {"@type": "HowToStep", "text": "Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce)."}, {"@type": "HowToStep", "text": "Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you&rsquo;re saving it for later."}], "recipeYield": "4-5 burritos", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Skillet Fried Corn Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Skillet Fried Corn 3 Submitted by KatieBrown "This is a family favorite, we make ours a little more spicy than the recipe calls for. Created this when I was just wanted a little something more out of the can of corn. Turns out that everyone loved it and it can be taken in a crock pot to pot lucks." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 25mins Ingredients: 6 Serves: 4-6 Nutrition information Advertisement ingredients Units: US 2 (8 3/4 ounce) cans whole kernel corn (drained) 3 tablespoons sour cream 1 ⁄ 4 white onion 1 ⁄ 4 cup real butter salt and pepper 1 pinch Mexican chili powder (optional) Advertisement directions Just melt the butter in a skillet and add the onions, after about 5 minutes dump in both cans of corn, salt and pepper and chili powder. Let that "fry" for about 10 minutes and then add your sour cream, stir well and continue on medium heat for about 20 minutes, give a good stir and serve. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This was good. Nice and quick. I used leftover frozen corn. icons / ellipsis / ellipsis-horizontal Barb in WNY Reply This is really good and it is super easy. I added red bell pepper for a punch of color and to beef up veggies content. Will make again many times. icons / ellipsis / ellipsis-horizontal angelinkitchen Reply Good and easy to make. Made for a different side dish that everyone enjoyed. I followed the recipe as written other then I used one 15 ounce can of corn. Made for Spring PAC 2009. icons / ellipsis / ellipsis-horizontal bmcnichol Reply Advertisement RECIPE SUBMITTED BY KatieBrown icons / following Follow Me 3 Recipes Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Mama's Skillet Corn by mary winecoff 23 Creamy Crunchy Skillet Corn by Marie 18 Skillet Cream Corn by Kittencalrecipezazz 14 Festive Skillet Corn by ellie_ 11 View All Recipes Related Pages Corn Maque Choux (Fried Corn) Fried Corn The Best Belgian Waffles Fried Corn Paula Deen Style Buttermilk Fried Corn Country Fried Corn Mexican Fried Corn Nacho Cheese Fries Bacon Fried Corn Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Skillet Fried Corn", "author": "KatieBrown", "cookTime": "PT20M", "prepTime": "PT5M", "totalTime": "PT25M", "datePublished": "2009-01-21T14:45Z", "description": "This is a family favorite, we make ours a little more spicy than the recipe calls for. Created this when I was just wanted a little something more out of the can of corn. Turns out that everyone loved it and it can be taken in a crock pot to pot lucks.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Corn", "keywords": "Vegetable,Low Protein,Kid Friendly,< 30 Mins,Beginner Cook,Easy,Inexpensive", "recipeIngredient": ["2 (8 3/4 ounce) cans whole kernel corn (drained)", "3 tablespoons sour cream", "1/4 white onion", "1/4 cup real butter", " salt and pepper", "1 pinch Mexican chili powder (optional)"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "3"}, "nutrition": {"@type": "NutritionInformation", "calories": "228.5", "fatContent": "14.7", "saturatedFatContent": "8.7", "cholesterolContent": "34.5", "sodiumContent": "503.9", "carbohydrateContent": "25.1", "fiberContent": "2.7", "sugarContent": "3.4", "proteinContent": "3.9"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Just melt the butter in a skillet and add the onions, after about 5 minutes dump in both cans of corn, salt and pepper and chili powder. Let that &quot;fry&quot; for about 10 minutes and then add your sour cream, stir well and continue on medium heat for about 20 minutes, give a good stir and serve."}], "recipeYield": "4-6 serving(s)", "review": [{"@type": "Review", "description": "This was good. Nice and quick. I used leftover frozen corn.", "datePublished": "August 02, 2009", "itemReviewed": {"@type": "Thing", "name": "Skillet Fried Corn"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 3, "bestRating": "5"}, "author": "Barb in WNY"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Microwave Crab Dip Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Microwave Crab Dip 1 Submitted by bmcnichol "Wonderful crab dip." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 15mins Ingredients: 10 Yields: 3 cups Nutrition information Advertisement ingredients Units: US 1 teaspoon cornstarch 1 ⁄ 2 cup chicken broth 1 (8 ounce) package cream cheese , cubed 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed 2 tablespoons half-and-half cream 2 tablespoons minced fresh parsley 1 tablespoon Worcestershire sauce 1 cup shredded cheddar cheese seafood seasoning (optional) or paprika (optional) crackers or raw vegetables Advertisement directions In a microwave-safe bowl, combine the cornstarch and the broth until smooth. Add cream cheese. Cover and microwave on high for 45 seconds, then stir. Microwave 45-75 seconds longer or until smooth and slightly thickened. Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds, then stir. Add cheddar cheese and heat 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and vegetables. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This wasn't too bad ... It tasted like it was missing something even after I added a bit of seafood seasoning (Old Bay). I chopped up 2 green onions and add garlic salt. I also let it sit in the frig for a few hours and then ... pretty darn good. Update - great the second day! icons / ellipsis / ellipsis-horizontal Ceezie Reply Advertisement RECIPE SUBMITTED BY bmcnichol icons / following Follow Me 76 Followers 429 Recipes 320 Tweaks I have two boys Eddie 18 and Brandon 10. I have been with my hubby for 16 years. I work full time outside the home and my boys keep me busy at home. Eddie is a singer and base guitar player in a band and Brandon races go karts. We also have a Collie/Beagle mix named Sugar. I love to cook and try out new recipes. My family likes it too but at times ask my to make just "normal" food, as I forget sometimes to make my own TNT recipes. I cook a lot with with my crock pot as it makes life a lot easier for me. I am always on the look out for new crock pot recipes. I'm not much of a baker as I don't like to measure things. I collect cookbooks and recipes in general. I usually start with a recipe and tweak to my families liking. My Rating System: 5 Stars = The whole family enjoyed the dish and it will be added to my TNT cookbook. Book #220911. These recipes will be made again and again. 4 Stars = Recipe was good, but needed some modifications or it was good but not something we would want on a regular basis. Also goes into my TNT-4 star recipe cookbook. Book #220912 3 Stars = It was edible, but won't be made again. 2 Stars = Needs some kind of major adjustments. 1 Stars = Inedible, didn't work, waste of ingredients. I host the 2008 All New Zaar Cookbooks Tag: Cooking Game http://www.recipezaar.com/bb/viewtopic.zsp?t=241275. 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Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Microwave Crab Dip", "author": "bmcnichol", "cookTime": "PT15M", "prepTime": "PT0S", "totalTime": "PT15M", "datePublished": "2008-01-23T12:29Z", "description": "Make and share this Microwave Crab Dip recipe from Food.com.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Crab", "keywords": "Very Low Carbs,< 15 Mins", "recipeIngredient": ["1 teaspoon cornstarch", "1/2 cup chicken broth", "1 (8 ounce) package cream cheese, cubed ", "2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed ", "2 tablespoons half-and-half cream", "2 tablespoons minced fresh parsley", "1 tablespoon Worcestershire sauce", "1 cup shredded cheddar cheese", " seafood seasoning (optional) or paprika (optional)", " crackers or raw vegetables"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "538.3", "fatContent": "40.9", "saturatedFatContent": "25.4", "cholesterolContent": "174", "sodiumContent": "1593.5", "carbohydrateContent": "5.2", "fiberContent": "0.1", "sugarContent": "1.1", "proteinContent": "37"}, "recipeInstructions": [{"@type": "HowToStep", "text": "In a microwave-safe bowl, combine the cornstarch and the broth until smooth. \r"}, {"@type": "HowToStep", "text": "Add cream cheese. \r"}, {"@type": "HowToStep", "text": "Cover and microwave on high for 45 seconds, then stir. \r"}, {"@type": "HowToStep", "text": "Microwave 45-75 seconds longer or until smooth and slightly thickened. \r"}, {"@type": "HowToStep", "text": "Stir in the crab, cream, parsley and Worcestershire sauce. \r"}, {"@type": "HowToStep", "text": "Cover and microwave on high for 45 seconds, then stir. \r"}, {"@type": "HowToStep", "text": "Add cheddar cheese and heat 45-60 seconds longer. \r"}, {"@type": "HowToStep", "text": "Stir until the cheese is melted. \r"}, {"@type": "HowToStep", "text": "Sprinkle with seafood seasoning if desired. \r"}, {"@type": "HowToStep", "text": "Serve with crackers and vegetables."}], "recipeYield": "3 cups", "review": [{"@type": "Review", "description": "This wasn't too bad ... It tasted like it was missing something even after I added a bit of seafood seasoning (Old Bay). I chopped up 2 green onions and add garlic salt. I also let it sit in the frig for a few hours and then ... pretty darn good. Update - great the second day!", "datePublished": "February 07, 2008", "itemReviewed": {"@type": "Thing", "name": "Microwave Crab Dip"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Ceezie"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Crock Pot Chicken Cacciatore for Two Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Crock Pot Chicken Cacciatore for Two 1 Submitted by vdm86 "Delicious and simple. Throw everything in the Crock Pot and let it go. Uses simple ingredients and tastes wonderful! I always make some pasta and pour it over." icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 5hrs 10mins Ingredients: 8 Serves: 2 Nutrition information Advertisement ingredients Units: US 2 boneless skinless chicken breasts , frozen 1 (14 1/2 ounce) can hunt's diced tomatoes with basil oregano and garlic 4 -6 white button mushrooms , diced in big chunks 1 ⁄ 2 cup diced green pepper 1 tablespoon sugar 1 teaspoon italian seasoning 1 ⁄ 2 teaspoon crushed red pepper flakes salt and pepper Advertisement directions Add everything to the Crock Pot (no need to thaw the chicken) and stir until well-blended. Cook on low for 4-5 hours, stirring occasionally. After about 4 hours, I usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then I let it cook another hour or so. Serve over pasta or rice for a tasty, simple meal. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Can chicken be already thraw icons / ellipsis / ellipsis-horizontal Maureen Conover Reply See 1 Reply Advertisement Reviews MOST POPULAR MOST RECENT Write A Review I thought this was a wonderful recipe! I made it for my hubby tonight. The green pepper really "makes" the dish. I did use a little less green pepper & crushed red pepper than called for. I thawed my chicken breasts, since I thought frozen ones would leak too much water into the dish. Cooked it on low for about 3 1/2 hours & served over brown rice. was very easy to put together; ty for sharing!! icons / ellipsis / ellipsis-horizontal LUVMY2BOYS Reply 1 Advertisement RECIPE SUBMITTED BY vdm86 icons / following Follow Me 3 Recipes 5 Tweaks Advertisement Advertisement Advertisement YOU'LL ALSO LOVE Crock Pot Chicken Cacciatore by TishT 209 Easy Crock Pot Chicken Cacciatore by Mike I. 29 Easy Crock Pot Chicken Cacciatore by Bob Ross 21 Crock Pot Chicken Cacciatore by Karen1961 10 View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Crock Pot Chicken Cacciatore for Two", "author": "vdm86", "cookTime": "PT5H", "prepTime": "PT10M", "totalTime": "PT5H10M", "datePublished": "2011-01-04T13:59Z", "description": "Delicious and simple. Throw everything in the Crock Pot and let it go. Uses simple ingredients and tastes wonderful! I always make some pasta and pour it over.", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "One Dish Meal", "recipeIngredient": ["2 boneless skinless chicken breasts, frozen ", "1 (14 1/2 ounce) can hunt's diced tomatoes with basil oregano and garlic", "4 -6 white button mushrooms, diced in big chunks ", "1/2 cup diced green pepper", "1 tablespoon sugar", "1 teaspoon italian seasoning", "1/2 teaspoon crushed red pepper flakes", " salt and pepper"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "5.0", "reviewCount": "1"}, "nutrition": {"@type": "NutritionInformation", "calories": "174.9", "fatContent": "3.2", "saturatedFatContent": "0.7", "cholesterolContent": "75.5", "sodiumContent": "140", "carbohydrateContent": "9.3", "fiberContent": "1.1", "sugarContent": "8", "proteinContent": "26.5"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Add everything to the Crock Pot (no need to thaw the chicken) and stir until well-blended."}, {"@type": "HowToStep", "text": "Cook on low for 4-5 hours, stirring occasionally."}, {"@type": "HowToStep", "text": "After about 4 hours, I usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then I let it cook another hour or so."}, {"@type": "HowToStep", "text": "Serve over pasta or rice for a tasty, simple meal."}], "recipeYield": "2 serving(s)", "review": [{"@type": "Review", "description": "I thought this was a wonderful recipe! I made it for my hubby tonight. The green pepper really \"makes\" the dish. I did use a little less green pepper & crushed red pepper than called for. I thawed my chicken breasts, since I thought frozen ones would leak too much water into the dish. Cooked it on low for about 3 1/2 hours & served over brown rice. was very easy to put together; ty for sharing!!", "datePublished": "January 30, 2011", "itemReviewed": {"@type": "Thing", "name": "Crock Pot Chicken Cacciatore for Two"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 5, "bestRating": "5"}, "author": "LUVMY2BOYS"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Cinnabon Roll Cappuccino Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Cinnabon Roll Cappuccino 2 Submitted by Wildflour "I LOVE playing and experimenting with my espresso machine! Came up with this new concoction this morning!! And BOY does it taste just like a Cinnabon roll!!!! I was in cappuccino HEAVEN!!!! ENJOY!! :)" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Wildflour Ready In: 7mins Ingredients: 8 Serves: 1 Nutrition information Advertisement ingredients Units: US 5 ounces steamed milk , approximately (reserve 2-3 tablespoons froth from steamed milk) 1 ⁄ 2 ounce torani caramel sauce, one good pump's worth to make 1/2 oz 1 ⁄ 2 ounce torani white chocolate sauce, one good pump's worth to make 1/2 oz 3 ⁄ 4 ounce torani brown sugar cinnamon syrup 1 1 ⁄ 2 ounces brewed espresso, one shot whipped cream white chocolate curls , optional but soooo good (optional) cinnamon Advertisement directions Steam and froth milk to 160 degrees. Set aside. In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix. Add steamed milk. Stir to mix. Fold in some froth to make it extra creamy. Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon. ENJOY! icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews MOST POPULAR MOST RECENT Write A Review This was nice but too sweet even for a big ol sweet tooth like me. I would cut the syrups and increase the espresso next time for my personal tastes. Made for ZWT 4. icons / ellipsis / ellipsis-horizontal Mandy Reply O.M.G. Wildflour - You hit the jackpot with this one. I had to sub in dulce de leche for the caramel, but it still turned out really well. This will be my go-to drink when I need to have a special treat. Thanks for posting !! I also doubled this with no problem, as I have a 24 oz mug. icons / ellipsis / ellipsis-horizontal knitaholic Reply Advertisement RECIPE SUBMITTED BY Wildflour Forked River, 0 icons / following Follow Me 199 Followers 350 Recipes 12 Tweaks Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com ! View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Cinnabon Roll Cappuccino", "author": "Wildflour", "cookTime": "PT5M", "prepTime": "PT2M", "totalTime": "PT7M", "datePublished": "2008-02-12T17:40Z", "description": "I LOVE playing and experimenting with my espresso machine! Came up with this new concoction this morning!! And BOY does it taste just like a Cinnabon roll!!!! I was in cappuccino HEAVEN!!!! ENJOY!! :)", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/28/61/05/picHyzr2V.jpg", "recipeCategory": "Beverages", "keywords": "< 15 Mins", "recipeIngredient": ["5 ounces steamed milk, approximately (reserve 2-3 tablespoons froth from steamed milk)", "1/2 ounce torani caramel sauce, one good pump's worth to make 1/2 oz ", "1/2 ounce torani white chocolate sauce, one good pump's worth to make 1/2 oz ", "3/4 ounce torani brown sugar cinnamon syrup", "1 1/2 ounces brewed espresso, one shot ", " whipped cream", " white chocolate curls, optional but soooo good (optional)", " cinnamon"], "aggregateRating": {"@type": "AggregateRating", "ratingValue": "4.5", "reviewCount": "2"}, "nutrition": {"@type": "NutritionInformation", "calories": "134.2", "fatContent": "5.7", "saturatedFatContent": "3.5", "cholesterolContent": "21.5", "sodiumContent": "130.2", "carbohydrateContent": "16.4", "fiberContent": "0.1", "sugarContent": "0", "proteinContent": "5.3"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Steam and froth milk to 160 degrees. Set aside."}, {"@type": "HowToStep", "text": "In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix."}, {"@type": "HowToStep", "text": "Add steamed milk. Stir to mix."}, {"@type": "HowToStep", "text": "Fold in some froth to make it extra creamy."}, {"@type": "HowToStep", "text": "Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon."}, {"@type": "HowToStep", "text": "ENJOY!"}], "recipeYield": "1 serving(s)", "review": [{"@type": "Review", "description": "This was nice but too sweet even for a big ol sweet tooth like me. I would cut the syrups and increase the espresso next time for my personal tastes. Made for ZWT 4.", "datePublished": "June 08, 2008", "itemReviewed": {"@type": "Thing", "name": "Cinnabon Roll Cappuccino"}, "reviewRating": {"@type": "Rating", "worstRating": "1", "ratingValue": 4, "bestRating": "5"}, "author": "Mandy"}], "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]

Pat Nixon's Dat-Nut Bread Recipe - Food.com icons / profile PREV PREVIOUS RECIPE NEXT NEXT RECIPE Pat Nixon's Dat-Nut Bread Submitted by Chef mariajane "I found this recipe in our local newspaper and thought I'd share it with everyone, It comes from a recipe that ran in 1961. Enjoy!!" icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This Add your photo Ready In: 1hr Ingredients: 9 Yields: 2 loaves Nutrition information Advertisement ingredients Units: US 1 lb packaged dates 2 teaspoons baking soda 1 1 ⁄ 2 cups boiling water 1 tablespoon butter 1 3 ⁄ 4 cups sugar 1 egg 2 3 ⁄ 4 cups flour 1 cup chopped nuts 1 teaspoon vanilla Advertisement directions Cut dates into small pieces and place in a bowl. Add baking soda to boiling water and pour over dates in bowl. Set aside and let mixture stand. With a mixer, cream butter and sugar together. Add the egg. Strain water from the date mixture into the creamed sugar and egg mixture. Add flour and beat well. Add nuts, dates and vanilla. Pour the mixture into two greased loaf pans. Bake for one hour in a 350F oven. icons / social / pinterest icons / email Questions & Replies Sign In to Ask a Question Got a question? Share it with the community! Advertisement Reviews Write A Review Have any thoughts about this recipe? Share it with the community! Advertisement RECIPE SUBMITTED BY Chef mariajane icons / following Follow Me 41 Followers 3399 Recipes I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for. View Full Profile Advertisement Advertisement Advertisement YOU'LL ALSO LOVE How to Peel Peaches, 3 Ways 27 Healthy Lunches for Kids 20 Icelandic Recipes 20 Cambodian Recipes to Try at Home View All Recipes Related Pages The Best Belgian Waffles Leftover Mashed Potato Pancakes Homemade Cream of Broccoli Soup Crispy Baked Chicken Leg Quarters (Very Easy, One Dish) E-A-S-Y Cake Mix and Cool Whip Cookies 35 Best Pork Chop Recipes Bisquick Dumplings Top 100 Weekend Dinners Jo Mama's World Famous Spaghetti Find More Recipes Search Back To Top icons / social / facebook icons / social / pinterest icons / social / twitter icons / social / youtube icons / email All Categories Site Map About Us Help The Discovery Family of Networks HGTV DIY Network Food Network Cooking Channel Travel Channel HGTV Poland © 2024 Warner Bros. Discovery, Inc. or its subsidiaries and affiliates. All rights reserved. Advertise AdChoices Privacy Policy Visitor Agreement California Privacy Policy Do Not Sell or Share My Personal Information

Return schema.org Entities and their Properties in JSON-LD format as an array strictly based on the text below. Don't add any information that is not stated in this text.

[{"@context": "http://schema.org", "@type": "Recipe", "mainEntityOfPage": "true", "name": "Pat Nixon's Dat-Nut Bread", "author": "Chef mariajane", "cookTime": "PT1H", "prepTime": "PT0S", "totalTime": "PT1H", "datePublished": "2010-08-27T11:59Z", "description": "I found this recipe in our local newspaper and thought I'd share it with everyone, It comes from a recipe that ran in 1961. Enjoy!!", "image": "https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/gk-static/fdc-new/img/fdc-shareGraphic.png", "recipeCategory": "Quick Breads", "keywords": "Breads,Low Cholesterol,Healthy,< 60 Mins", "recipeIngredient": ["1 lb packaged dates", "2 teaspoons baking soda", "1 1/2 cups boiling water", "1 tablespoon butter", "1 3/4 cups sugar", "1 egg", "2 3/4 cups flour", "1 cup chopped nuts", "1 teaspoon vanilla"], "nutrition": {"@type": "NutritionInformation", "calories": "2445", "fatContent": "46.1", "saturatedFatContent": "9.5", "cholesterolContent": "121", "sodiumContent": "1804.5", "carbohydrateContent": "494.6", "fiberContent": "29", "sugarContent": "323.1", "proteinContent": "38.4"}, "recipeInstructions": [{"@type": "HowToStep", "text": "Cut dates into small pieces and place in a bowl. Add baking soda to boiling water and pour over dates in bowl. Set aside and let mixture stand."}, {"@type": "HowToStep", "text": "With a mixer, cream butter and sugar together. Add the egg. Strain water from the date mixture into the creamed sugar and egg mixture."}, {"@type": "HowToStep", "text": "Add flour and beat well. Add nuts, dates and vanilla. Pour the mixture into two greased loaf pans."}, {"@type": "HowToStep", "text": "Bake for one hour in a 350F oven."}], "recipeYield": "2 loaves", "publisher": {"@type": "Organization", "name": "Food.com", "logo": {"@type": "ImageObject", "url": "https://geniuskitchen.sndimg.com/fdc-new/img/FDC-Logo.png"}, "url": "https://www.food.com"}}]