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recipe_image.id | recipe_image.ts | recipe_image.source_content_type | recipe_image.hash_file_content | recipe_image.size | recipe_image.path | recipe_image.title | recipe_image.access | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it |
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201 | 2017-11-08 20:42:07 | image/jpeg | 9f0eeb2ce9eb1fc2711632810ecdcd54de9bbe3d | 20640 | /9f/0e/eb/2c/9f0eeb2ce9eb1fc2711632810ecdcd54de9bbe3d.jpg?itok=I_s9kKEi | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9f/0e/eb/2c/9f0eeb2ce9eb1fc2711632810ecdcd54de9bbe3d.jpg?itok=I_s9kKEi | 202 | 2017-11-08 03:27:08 | Spring Beets With Rhubarb Vinaigrette | sites/default/files/styles/smallest_16_9/public/1459880356/spring-beets-rhubarb-vinaigrette.jpg?itok=I_s9kKEi | One cup of rhubarb packs 10% of your daily calcium. | Step 1 Stir together rhubarb, 2 cups water, wine, honey, and vinegar in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer until rhubarb has broken down, about 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Wipe saucepan clean. Place strained liquid in saucepan. Cook over medium-high heat, stirring occasionally, until reduced to 1/3 cup, about 5 minutes. Transfer to a bowl; stir in shallot, 2 teaspoons of the thyme and 1/2 teaspoon each salt and pepper. Refrigerate for 10 minutes. Step 2 Place a steamer basket in a large stockpot with a tight-fitting lid. Add water to just below steamer basket and place stockpot over high heat. Place beets in steamer basket. Cover and cook until beets are tender, 15 to 20 minutes. Transfer to a plate; refrigerate for 10 minutes. Step 3 Whisk oil into rhubarb mixture. Add beets; toss to coat. Transfer to a serving bowl. Top with goat cheese, pistachios and remaining 1 teaspoon thyme. |
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202 | 2017-11-08 20:42:13 | image/jpeg | ba05d5d5dec36cc9843aad13b4d8657c427ca618 | 23802 | /ba/05/d5/d5/ba05d5d5dec36cc9843aad13b4d8657c427ca618.jpg?itok=G17UF7R2 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ba/05/d5/d5/ba05d5d5dec36cc9843aad13b4d8657c427ca618.jpg?itok=G17UF7R2 | 203 | 2017-11-08 03:27:17 | Radish and Turnip Sauté | sites/default/files/styles/smallest_16_9/public/1459880356/radish-turnip-saute.jpg?itok=G17UF7R2 | This dish uses the radish and turnip greens, too. (Or you can sub in mustard greens.) | Step 1 Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters. Step 2 Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Sauté, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately. |
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203 | 2017-11-08 20:42:15 | image/jpeg | 09029f57ccf2b33c890566958b8f14d1cb26cbd6 | 21251 | /09/02/9f/57/09029f57ccf2b33c890566958b8f14d1cb26cbd6.jpg?itok=vJ2D13oT | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/09/02/9f/57/09029f57ccf2b33c890566958b8f14d1cb26cbd6.jpg?itok=vJ2D13oT | 204 | 2017-11-08 03:27:23 | Greek-Style Baby Potatoes | sites/default/files/styles/smallest_16_9/public/1459880356/greek-style-baby-potatoes.jpg?itok=vJ2D13oT | Poaching potatoes in olive oil makes for a luxurious side to serve with a light main dish. | Step 1 Preheat broiler. Place bell pepper halves cut-side down on a foil-lined baking sheet. Brush tops with 1 tablespoon of the oil. Broil 4 inches from heat until charred, 6 to 8 minutes. Place in a bowl; cover tightly with plastic wrap. Let stand 10 minutes. Peel and cut into strips. Step 2 Combine potatoes, bay leaves and remaining oil in a large pan over medium-high heat. Simmer until potatoes are very tender, 12 to 15 minutes. Step 3 Transfer potatoes to a bowl with a slotted spoon; discard bay leaves. Stir in olives, parsley, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Serve warm. |
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204 | 2017-11-08 20:42:16 | image/jpeg | 6bce7855def57bf6c4dbae708e3dc6bc58ab05dc | 14352 | /6b/ce/78/55/6bce7855def57bf6c4dbae708e3dc6bc58ab05dc.jpg?itok=Z2EgrrB- | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6b/ce/78/55/6bce7855def57bf6c4dbae708e3dc6bc58ab05dc.jpg?itok=Z2EgrrB- | 205 | 2017-11-08 03:27:27 | Strawberry Lime Panna Cottas | sites/default/files/styles/smallest_16_9/public/1459880356/strawberry-lime-panna-cottas.jpg?itok=Z2EgrrB- | A cup of strawberries has nearly 150% of your daily vitamin C. | Step 1 Place 1/2 cup of the milk in a medium bowl and sprinkle with gelatin; let stand 5 minutes. Bring remaining 1 1/2 cups milk to a boil in a small saucepan over high heat. Add to gelatin mixture, whisking to dissolve gelatin. Step 2 Process gelatin mixture, yogurt, 5 cups of the strawberries, 3 tablespoons of the honey and 2 tablespoons of the lime juice in a blender until smooth. Step 3 Slowly pour mixture into 10 (4-ounce) ramekins or molds. Refrigerate for 8 to 12 hours. Step 4 Stir together remaining 2 cups strawberries, 1 tablespoon honey and 1 tablespoon lime juice. Let stand 10 minutes. Spoon about 1 tablespoon of the berry mixture over each panna cotta; reserve remaining for another use. |
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205 | 2017-11-08 20:42:21 | image/jpeg | f53760930bedafe964f5b129b331a8e0f25280f2 | 18809 | /f5/37/60/93/f53760930bedafe964f5b129b331a8e0f25280f2.jpg?itok=eqV7C_i0 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f5/37/60/93/f53760930bedafe964f5b129b331a8e0f25280f2.jpg?itok=eqV7C_i0 | 206 | 2017-11-08 03:27:31 | Strawberry Ginger Chia Jam | sites/default/files/styles/smallest_16_9/public/1459880356/strawberry-ginger-chia-jam.jpg?itok=eqV7C_i0 | Chia seeds add protein and healthy fat—and thicken jam without tons of sugar. | Stir together all ingredients in a medium saucepan. Cook over medium heat, stirring often and breaking fruit into smaller pieces, until juices have released and mixture is a jamlike consistency, about 10 minutes. Remove from heat and let cool completely, about 1 hour. Spoon mixture into jars or a bowl. Serve immediately, or cover and refrigerate for up to 2 weeks. | |
206 | 2017-11-08 20:42:30 | image/jpeg | 5cd6137f2709f3714dfc914b1f5f30b9b6a47657 | 24675 | /5c/d6/13/7f/5cd6137f2709f3714dfc914b1f5f30b9b6a47657.jpg?itok=0bbsHdlz | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5c/d6/13/7f/5cd6137f2709f3714dfc914b1f5f30b9b6a47657.jpg?itok=0bbsHdlz | 207 | 2017-11-08 03:27:34 | Strawberry Avocado Salad | sites/default/files/styles/smallest_16_9/public/1459880356/strawberry-avocado-salad.jpg?itok=0bbsHdlz | Can’t find white balsamic vinegar? Use regular balsamic or white wine vinegar. | Step 1 Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture. Step 2 Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing. |
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207 | 2017-11-08 20:42:32 | image/jpeg | 80191fba5faf57eb4cab4f1ea37073eafd6b4905 | 25270 | /80/19/1f/ba/80191fba5faf57eb4cab4f1ea37073eafd6b4905.jpg?itok=qimv_x25 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/80/19/1f/ba/80191fba5faf57eb4cab4f1ea37073eafd6b4905.jpg?itok=qimv_x25 | 208 | 2017-11-08 03:27:40 | Super Green Salad | sites/default/files/styles/smallest_16_9/public/1459880356/asparagus-super-green-salad.jpg?itok=qimv_x25 | Shaved asparagus looks very elegant. But if your spears are really thin, don’t bother. | Step 1 Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water. Step 2 Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well. Step 3 Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.
Step 4 Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego. |
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208 | 2017-11-08 20:42:37 | image/jpeg | a440389a49b7d4f5e18d0597320f9ae19f03aa4d | 22594 | /a4/40/38/9a/a440389a49b7d4f5e18d0597320f9ae19f03aa4d.jpg?itok=8S2MYmUO | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a4/40/38/9a/a440389a49b7d4f5e18d0597320f9ae19f03aa4d.jpg?itok=8S2MYmUO | 209 | 2017-11-08 03:27:49 | Stir-Fried Baby Bok Choy | sites/default/files/styles/smallest_16_9/public/1459880356/stir-fried-baby-bok-choy.jpg?itok=8S2MYmUO | The takeout classic gets an upgrade with radishes, cashews and chili. | Step 1 Trim leafy greens from bok choy; chop greens and reserve. (You should have about 2 cups.) Cut stalks into 1-inch pieces. Discard root ends. Step 2 Heat a large cast-iron skillet or wok over high heat. Add oil; swirl to coat. Add bok choy stalks and onions. Stir-fry until just softened, about 2 minutes. Add reserved greens, soy sauce, sugar and chili. Stir-fry until liquid has thickened, about 1 minute. Transfer mixture and sauce to a serving bowl. Top with cashews, radish slices and sesame seeds; serve immediately. |
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209 | 2017-11-08 20:42:37 | image/jpeg | ff3e4d7953b878dd3f3e892af4e8167b29e568f3 | 24937 | /ff/3e/4d/79/ff3e4d7953b878dd3f3e892af4e8167b29e568f3.jpg?itok=zrWeVqo_ | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ff/3e/4d/79/ff3e4d7953b878dd3f3e892af4e8167b29e568f3.jpg?itok=zrWeVqo_ | 210 | 2017-11-08 03:27:54 | Arugula Salad with Shaved Artichokes | sites/default/files/styles/smallest_16_9/public/1459880356/arugula-salad-shaved-artichokes.jpg?itok=zrWeVqo_ | Artichokes—which are rich in magnesium and folate—are related to thistles and sunflowers. | Step 1 Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain. Step 2 Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth. Step 3 Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture. Once all artichokes are trimmed, remove 1 at a time
from water and thinly slice with
a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps. |
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210 | 2017-11-08 20:42:39 | image/jpeg | 68d239f8309189d4d8820402b0081a9b77230d40 | 29514 | /68/d2/39/f8/68d239f8309189d4d8820402b0081a9b77230d40.jpg?itok=IXenAfo3 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/68/d2/39/f8/68d239f8309189d4d8820402b0081a9b77230d40.jpg?itok=IXenAfo3 | 211 | 2017-11-08 03:27:57 | Shrimp With Spicy Ginger Noodles | sites/default/files/styles/smallest_16_9/public/1459880356/shrimp-spicy-ginger-noodles.jpg?itok=IXenAfo3 | This favorite is rich in selenium, a trace mineral that may help ward off cancer. | Step 1 Bring a large pot of salted water to a boil. Cook noodles until al dente, 2 to 3 minutes or according to package directions. Drain and rinse with cold water. Step 2 Combine ginger, garlic, vinegar, soy sauce, 1/3 cup of the oil, sriracha, snow peas, scallions, bell pepper and sesame seeds in a large bowl. Add noodles; mix well with your hands. Taste and season with salt and pepper, if desired. Step 3 Devein shrimp by running a sharp knife down backs to remove black streak. Rinse with cold water. Step 4 Heat a cast-iron skillet over medium-high heat until very hot. Toss shrimp with remaining 2 teaspoons oil; season with salt and pepper. Sear on both sides until cooked through, about 1 minute per side. Divide noodles among 4 bowls, top each with shrimp and serve. |
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211 | 2017-11-08 20:42:44 | image/jpeg | 78c128da147bc7c54179a2b9eda8b4f516fc6291 | 26763 | /78/c1/28/da/78c128da147bc7c54179a2b9eda8b4f516fc6291.jpg?itok=h04enzgl | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/78/c1/28/da/78c128da147bc7c54179a2b9eda8b4f516fc6291.jpg?itok=h04enzgl | 212 | 2017-11-08 03:28:03 | Ginger-Lime Scallop Ceviche | sites/default/files/styles/smallest_16_9/public/1459880356/ginger-lime-scallop-ceviche.jpg?itok=h04enzgl | Serve the ceviche on a small bed of baby arugula as an appetizer, or in a bowl with tortilla or plantain chips for a light family-style dinner for 4. | Combine scallion greens, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl. Add scallops; toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes to 3 hours. Season with salt and pepper and serve. | |
212 | 2017-11-08 20:42:54 | image/jpeg | ad291f0ddf469c8e894671fa9a30259a85bd08a9 | 26095 | /ad/29/1f/0d/ad291f0ddf469c8e894671fa9a30259a85bd08a9.jpg?itok=-NTBJ8BY | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ad/29/1f/0d/ad291f0ddf469c8e894671fa9a30259a85bd08a9.jpg?itok=-NTBJ8BY | 213 | 2017-11-08 03:28:06 | Sole en Papillote | sites/default/files/styles/smallest_16_9/public/1459880356/sole-en-papillote.jpg?itok=-NTBJ8BY | The sole can be prepped several hours in advance; keep until ready to cook. | Step 1 Preheat oven to 400ºF. Step 2 Cut 4 (12-inch) square sheets of parchment. Fold each in half, then open parchment and put a fillet on 1 side of crease line. Season fillets with salt and pepper and sprinkle with garlic and oil. Lay basil, tomatoes and scallions evenly across top of each fillet. Close parchment and crease edges together in a narrow fold to seal. Step 3 Lay packets on a large baking sheet and bake until puffed and golden, 10 to 15 minutes. To serve, place packets on plates and slice open with a knife, taking care not to get burned by the steam. |
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213 | 2017-11-08 20:43:00 | image/jpeg | e17697ae0e9d9d8810ab6c0840d7bfa2c39fe55c | 34883 | /e1/76/97/ae/e17697ae0e9d9d8810ab6c0840d7bfa2c39fe55c.jpg?itok=zizuYNjm | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e1/76/97/ae/e17697ae0e9d9d8810ab6c0840d7bfa2c39fe55c.jpg?itok=zizuYNjm | 214 | 2017-11-08 03:28:12 | Grilled Salmon With Tomato-Basil Relish | sites/default/files/styles/smallest_16_9/public/1459880356/grilled-salmon-tomato-basil-relish.jpg?itok=zizuYNjm | You can sub in another fatty fish, like mackerel, bluefish, herring, or striped bass. | Step 1 Make salmon: Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of salmon with sesame oil. Sprinkle flesh side with rosemary and season with salt and pepper. Squeeze lemon over salmon; grill salmon until it flakes with a fork, 4 to 6 minutes per side. Step 2 While salmon is cooking, make relish: Combine tomatoes, olive oil, vinegar, basil, garlic and cumin in a small bowl. Season with salt and pepper and stir. Step 3 Serve salmon hot off the grill with relish on the side. |
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214 | 2017-11-08 20:43:02 | image/jpeg | 1d8d9d6a2d32581513334a00290ec6b6987ea91f | 44734 | /1d/8d/9d/6a/1d8d9d6a2d32581513334a00290ec6b6987ea91f.jpg?itok=pLqHFepx | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1d/8d/9d/6a/1d8d9d6a2d32581513334a00290ec6b6987ea91f.jpg?itok=pLqHFepx | 215 | 2017-11-08 03:28:19 | Golden Bell Pepper Soup | sites/default/files/styles/smallest_16_9/public/1458057341/bell-pepper-soup.jpg?itok=pLqHFepx | Step 1 Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt and black pepper. Cook until vegetables are tender, about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato and broth. Season with salt and black pepper, cover and bring to a boil. Reduce heat to a simmer and add marjoram. Simmer until potato is tender, about 20 minutes. Step 2 Let soup cool slightly, then transfer to a blender in batches and puree until smooth. If needed, thin soup with water. Adjust seasoning with additional salt and black pepper, if necessary. Return soup to pot to keep warm until serving. Garnish with croutons, avocado, cilantro, and/or sriracha, if desired. |
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215 | 2017-11-08 20:43:04 | image/jpeg | f804588165d6654607ae7da6253a9d665931e849 | 45210 | /f8/04/58/81/f804588165d6654607ae7da6253a9d665931e849.jpg?itok=dTAYBYlX | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f8/04/58/81/f804588165d6654607ae7da6253a9d665931e849.jpg?itok=dTAYBYlX | 216 | 2017-11-08 03:28:21 | Sunrise Nori Wraps with Spicy Tahini Drizzle | sites/default/files/styles/smallest_16_9/public/1458057341/nori-wraps.jpg?itok=dTAYBYlX | Step 1 Make tahini drizzle: Combine lemon juice, miso paste, tahini, dates, garlic, and red pepper flakes in a blender. Blend, adding water 1 tsp. at a time, until mixture reaches desired consistency. Step 2 Make wraps: Place nori sheets on a flat surface. Divide cabbage, carrot, squash, cucumber, and avocado among sheets. Top each pile with 1 heaping Tbsp. Spicy Tahini Drizzle, then roll each sheet into a tube shape. |
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216 | 2017-11-08 20:43:11 | image/jpeg | 879b9c3ec06fc8e0fd4e3d5d109886827acfea31 | 41896 | /87/9b/9c/3e/879b9c3ec06fc8e0fd4e3d5d109886827acfea31.jpg?itok=_sZKaRHL | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/87/9b/9c/3e/879b9c3ec06fc8e0fd4e3d5d109886827acfea31.jpg?itok=_sZKaRHL | 217 | 2017-11-08 03:28:28 | Coastal Carrot Fettuccine | sites/default/files/styles/smallest_16_9/public/1458057341/carrot-fettuccine.jpg?itok=_sZKaRHL | Step 1 Heat oil over medium-low heat in a large skillet. Add garlic and sauté until soft and fragrant, about 30 seconds. Add tomatoes and 2 Tbsp. basil; sauté until tomatoes burst and release their juices, about 5 minutes. Shave carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler. Step 2 Add carrots, tomato sauce, paprika, salt, and pepper to skillet and cook until carrots are tender, about 10 minutes. Sprinkle with remaining 1/2 Tbsp. basil and garnish with pumpkin seeds before serving. |
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217 | 2017-11-08 20:43:15 | image/jpeg | 3924e91c1991c6dbc62ffb2bedafdd60f9167553 | 39938 | /39/24/e9/1c/3924e91c1991c6dbc62ffb2bedafdd60f9167553.jpg?itok=gkbvC6wf | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/39/24/e9/1c/3924e91c1991c6dbc62ffb2bedafdd60f9167553.jpg?itok=gkbvC6wf | 218 | 2017-11-08 03:28:33 | Fabulous Lemon Basil Millet Burgers | sites/default/files/styles/smallest_16_9/public/1458057341/millet-burger.jpg?itok=gkbvC6wf | Step 1 Make sauce: Combine raw cashews, 3/4 cup water, lemon juice, cumin, and salt in a blender and blend until smooth. Transfer to a container, cover and refrigerate until ready to serve. Step 2 Make burgers: Toast millet in 2 batches in a large, dry skillet over medium heat, stirring regularly, for 3 to 5 minutes. (Millet should smell nutty when done.) Transfer toasted millet to a bowl before adding second batch. Combine millet and 2 1/2 cups water in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until millet is tender and even in color, 15 to 20 minutes. Toward end of cooking time, add a pinch of salt. Let cool. Combine flaxseeds and 3 Tbsp. water in a small bowl; let stand until mixture forms a gel, about 10 minutes. Mix well. Combine carrot, scallions, basil, lemon zest, lemon juice, salt, and pepper in a large bowl. Once millet is cool, add it to bowl along with flaxseed mixture and mix well. Using your hands, shape mixture into 6 burgers. Step 3 Heat oil in a large skillet over medium heat. Cook burgers until golden brown, 7 to 8 minutes per side. Serve warm over lettuce leaves with a dollop of mango salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in refrigerator or 1 month in freezer, stored between pieces of parchment in a sealed container. |
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218 | 2017-11-08 20:43:19 | image/jpeg | a8552f692fa98fce79e5b2558b3e2ac546d7f936 | 18552 | /a8/55/2f/69/a8552f692fa98fce79e5b2558b3e2ac546d7f936.jpg?itok=PtWpHunM | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a8/55/2f/69/a8552f692fa98fce79e5b2558b3e2ac546d7f936.jpg?itok=PtWpHunM | 219 | 2017-11-08 03:28:38 | Chicken Sate | sites/default/files/styles/smallest_16_9/public/1457477442/chicken-sate.jpg?itok=PtWpHunM | Quick-pickled cucumbers are a fresh foil to rich peanut sauce. You can mix in other vegetables as well, such as shredded carrots and thinly slice jicama. | Step 1 Soak 12 8-inch bamboo skewers in water for 20 minutes. Combine 1 Tbsp. soy sauce, lime juice, oil, fish sauce, curry powder, 1 tsp. ginger, turmeric, and 2 minced garlic cloves in a ziplock bag. Add chicken and marinate at room temperature for 15 to 30 minutes. Mix honey, 4 Tbsp. vinegar, and 1/8 tsp. red pepper flakes in small bowl. Add cucumber ribbons; let stand at room temperature for at least 15 minutes. Step 2 Preheat grill or a lightly oiled grill pan over medium-high heat. Puree peanuts in a small food processor or blender to form a paste. Add cilantro, 3 Tbsp. water, and remaining 2 Tbsp. vinegar, 1/8 tsp. red pepper flakes, 2 Tbsp. soy sauce, 1/2 tsp. ginger, and 1 minced garlic clove; process until smooth. Step 3 Remove chicken from bag; discard marinade. Thread 1 piece of chicken on each bamboo skewer. Grill chicken, turning, until golden brown and cooked through, about 8 minutes. Drain cucumber ribbons. Serve chicken skewers with sauce, cucumber ribbons, lime wedges, and rice, if desired. |
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219 | 2017-11-08 20:43:22 | image/jpeg | 83a0e8c9e2b7717ca0881ca7b4593bb61387edcd | 18831 | /83/a0/e8/c9/83a0e8c9e2b7717ca0881ca7b4593bb61387edcd.jpg?itok=sfgwoYoB | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/83/a0/e8/c9/83a0e8c9e2b7717ca0881ca7b4593bb61387edcd.jpg?itok=sfgwoYoB | 220 | 2017-11-08 03:28:45 | Roast Chicken with Peas and Pasta | sites/default/files/styles/smallest_16_9/public/1457477442/chicken-peas-pasta.jpg?itok=sfgwoYoB | This dish is just as delicious if you trade the pasta for a cooked whole grain—think farro or barley. | Step 1 Place a rack in center of oven; preheat to 375°F. Line a large baking sheet with foil; oil foil. Pulse scallions, cilantro, oil, garlic, vinegar, paprika, honey, salt, and pepper in a food processor to form a paste. Rub chicken all over with 2/3 paste; arrange in a single layer on baking sheet. Roast until golden and cooked through, about 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Step 2 Bring a large pan of water to a boil; have ready a bowl of ice water. Blanch peas until just tender, about 1 miunte. Scoop out peas with a slotted spoon; transfer to ice water. Bring cooking water back to a boil. Cook pasta until just tender, 10 to 12 minutes or according to package directions. Drain pasta; immediately toss in a bowl with remaining scallion paste. Slice peas and add to bowl. Add radishes; stir to combine. Step 3 Divide pasta among 6 bowls. Top with chicken and serve. |
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220 | 2017-11-08 20:43:26 | image/jpeg | 551b4565f4437695d242457a18228efe5dcebf48 | 15739 | /55/1b/45/65/551b4565f4437695d242457a18228efe5dcebf48.jpg?itok=Tl_b1hbb | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/55/1b/45/65/551b4565f4437695d242457a18228efe5dcebf48.jpg?itok=Tl_b1hbb | 221 | 2017-11-08 03:28:51 | Chicken Tacos | sites/default/files/styles/smallest_16_9/public/1457477442/chicken-taco.jpg?itok=Tl_b1hbb | Though dark cuts like thighs are higher in fat than white meat, they also have more iron and zinc. | Step 1 Combine vinegar, honey, and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes. Step 2 Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin, and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate. Step 3 Mix 1 Tbsp. oil, chili powder, reminaing 1 tsp. cumin, and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooking through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion. Step 4 Fill tortillas with cabbage, pea quacamole, chicken, pickled onions, and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately. |
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221 | 2017-11-08 20:43:31 | image/jpeg | 0fbbc8266eae45b4ba4233f0c137b051e77518ca | 18041 | /0f/bb/c8/26/0fbbc8266eae45b4ba4233f0c137b051e77518ca.jpg?itok=nvydRi7u | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/0f/bb/c8/26/0fbbc8266eae45b4ba4233f0c137b051e77518ca.jpg?itok=nvydRi7u | 222 | 2017-11-08 03:28:56 | Chicken Kale Caesar with Crispy Artichokes | sites/default/files/styles/smallest_16_9/public/1457477442/chicken-kale-ceasar.jpg?itok=nvydRi7u | Don't toss those kale stems. Chop, place in a heavy plastic bag, and freeze. Add the pieces to your next batch of vegetable soup. | Step 1 Rub kale with 1 Tbsp. lemon juice and 1/4 tsp. salt in a large bowl until tender and slightly wilted, about 1 minute. Whisk buttermilk, 1 Tbsp. oil, 6 Tbsp. cheese, Worcestershire sauce, 1 garlic clove, 1/2 tsp. pepper, and remaining 1 Tbsp. lemon juice in a medium bowl until well combined. Step 2 Place a rack 6 inches from heating element; preheat broiler. Lightly oil a small baking sheet. Line a large baking sheet with foil; oil foil. Mix panko, rosemary, remaining 1 Tbsp. cheese, remaining garlic clove, and 1/4 tsp. pepper in a shallow bowl. Put egg in another shallow bowl. Dip halved artichokes one at a time in egg, then panko; transfer to small baking sheet. Brush chicken and onion slices with remaining 1 Tbsp. oil; season with salt and pepper. Arrange in a single layer on lined baking sheet. Step 3 Broil chicken and onion until onion is golden and tender and chicken is cooked through, about 5 minutes for onion and 8 to 10 minutes for chicken. Transfer to a cutting board and let chicken rest. Broil artichokes, turning, until golden brown and crisp, about 6 minutes. Step 4 Slice chicken. Toss kale with half of dressing and top with chicken, onion, and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve. |
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222 | 2017-11-08 20:43:35 | image/jpeg | 8e759e8f20d5e955e37b44b067ef80ca10eacd8a | 19837 | /8e/75/9e/8f/8e759e8f20d5e955e37b44b067ef80ca10eacd8a.jpg?itok=2Ton5TuL | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8e/75/9e/8f/8e759e8f20d5e955e37b44b067ef80ca10eacd8a.jpg?itok=2Ton5TuL | 223 | 2017-11-08 03:29:01 | Grilled Chicken Paillard Salad | sites/default/files/styles/smallest_16_9/public/1457477442/chicken-paillard-salad.jpg?itok=2Ton5TuL | Red bell peppers are a good source of lycopene, an antioxidant pigment that may help ward off stroke and some types of cancer. | Step 1 Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano, and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock backs. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes. Step 2 Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing. Step 3 Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve. |
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223 | 2017-11-08 20:43:40 | image/jpeg | c2d5c7c0be65a4cb0668e9ab6dd8bcdcf34d66db | 16750 | /c2/d5/c7/c0/c2d5c7c0be65a4cb0668e9ab6dd8bcdcf34d66db.jpg?itok=0nBGNd5K | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c2/d5/c7/c0/c2d5c7c0be65a4cb0668e9ab6dd8bcdcf34d66db.jpg?itok=0nBGNd5K | 224 | 2017-11-08 03:29:08 | Spice-Rubbed Roast Chicken | sites/default/files/styles/smallest_16_9/public/1457477442/spice-rubbed-roast-chicken.jpg?itok=0nBGNd5K | Garlic and spices give the meat big flavor without tons of added fat and salt. | Step 1 Place a rack in center of oven; preheat to 400°F. Rub carrots with 1/2 Tbsp. oil; season with 1 tsp. cumin, salt and pepper. Arrange in a single layer on a rack in a roasting pan. Whisk together remaining 1 1/2 Tbsp. oil, vinegar, chili powder, garlic, remaining 1 tsp. cumin, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Rub chicken all over with spice mixture; place onion and lemon wedges in cavity. Tie legs with kitchen string and place onion on top of carrots on rack. Add 1 cup broth to bottom of pan. Step 2 Roast chicken, adding more broth to pan as needed, until carrots are tender, chicken is golden brown, and an instant read thermometer inserted into center of a thigh reads 165°F, 1 1/4 to 1 1/2 hours. Step 3 Let chicken rest for 10 minutes before carving. Squeeze half of lemon wedges into pan juices; discard wedges and onion. Transfer carrots to a serving dish. Skim fat from pan juices. Carve chicken and serve with carrots, pan juices, and fresh lemon wedges. |
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224 | 2017-11-08 20:43:43 | image/jpeg | 897ccc785d4590d0e7ea96c5a27b58b504a35dc2 | 22523 | /89/7c/cc/78/897ccc785d4590d0e7ea96c5a27b58b504a35dc2.jpg?itok=_HjZVkTW | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/89/7c/cc/78/897ccc785d4590d0e7ea96c5a27b58b504a35dc2.jpg?itok=_HjZVkTW | 225 | 2017-11-08 02:57:02 | 4 Delicious Weeknight Recipes You Can Make Ahead of Time | sites/default/files/styles/smallest_16_9/public/updated_main_images/weekday-meals-raw.jpg?itok=_HjZVkTW | |||
225 | 2017-11-08 20:43:49 | image/jpeg | 31f3c018ba535e7d18ce3d34e081e6821c39cf19 | 24006 | /31/f3/c0/18/31f3c018ba535e7d18ce3d34e081e6821c39cf19.jpg?itok=ZAmz3AkX | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/31/f3/c0/18/31f3c018ba535e7d18ce3d34e081e6821c39cf19.jpg?itok=ZAmz3AkX | 226 | 2017-11-08 03:29:20 | Mediterranean Braised Green and White Beans | sites/default/files/styles/smallest_16_9/public/styles/main/public/green-white-beans-xl.jpg?itok=ZAmz3AkX | Cook it on a weekend, then stick it in the fridge for up to 4 days. It reheats like a dream (in a pot, covered, over medium-low heat). | Step 1 Step 2 | |
226 | 2017-11-08 20:43:53 | image/jpeg | 06671bf7a59d1919b41633c34e396ef3a69438d0 | 33455 | /06/67/1b/f7/06671bf7a59d1919b41633c34e396ef3a69438d0.jpg?itok=BoFmCF4R | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/06/67/1b/f7/06671bf7a59d1919b41633c34e396ef3a69438d0.jpg?itok=BoFmCF4R | 227 | 2017-11-08 03:29:27 | Spinach and Pesto Lasagna Roll-Ups | sites/default/files/styles/smallest_16_9/public/styles/main/public/spinach-pesto-lasagna-xl.jpg?itok=BoFmCF4R | Assemble up to 4 days ahead and you've got an autopilot dinner in the fridge: Just bring to room temperature and bake (add an extra 15 minutes before removing foil). | Step 1 Step 2 Step 3 Step 4 | |
227 | 2017-11-08 20:43:55 | image/jpeg | 226c229f9f7acb2235f73e290d2fa2127ed39e43 | 27732 | /22/6c/22/9f/226c229f9f7acb2235f73e290d2fa2127ed39e43.jpg?itok=4_xqN2yM | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/22/6c/22/9f/226c229f9f7acb2235f73e290d2fa2127ed39e43.jpg?itok=4_xqN2yM | 228 | 2017-11-08 03:29:29 | Classic Beef Stew | sites/default/files/styles/smallest_16_9/public/styles/main/public/beef-stew-xl.jpg?itok=4_xqN2yM | This stew uses a top round roastwhich is very lean cut of beef. | Step 1 Step 2 Step 3 Step 4 | |
228 | 2017-11-08 20:44:00 | image/jpeg | 20c88ee61c34f8361cfd3bc41a1272edc564ceff | 25026 | /20/c8/8e/e6/20c88ee61c34f8361cfd3bc41a1272edc564ceff.jpg?itok=GcCE2Aca | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/20/c8/8e/e6/20c88ee61c34f8361cfd3bc41a1272edc564ceff.jpg?itok=GcCE2Aca | 229 | 2017-11-08 03:29:33 | Chicken and Toasted Orzo Soup with Celery Greens | sites/default/files/styles/smallest_16_9/public/styles/main/public/chicken-orzo-soup-xl.jpg?itok=GcCE2Aca | If you're going to freeze this soup, prepare it without the orzo. Toast the orzo in a pot before adding to thawed soup. | Step 1 Step 2 Step 3 Step 4 | |
229 | 2017-11-08 20:44:06 | image/jpeg | 58ba49ac1c5bbdd9a9b647285f8aa8f40bf1dbb6 | 27506 | /58/ba/49/ac/58ba49ac1c5bbdd9a9b647285f8aa8f40bf1dbb6.jpg?itok=EDMW6W7u | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/58/ba/49/ac/58ba49ac1c5bbdd9a9b647285f8aa8f40bf1dbb6.jpg?itok=EDMW6W7u | 230 | 2017-11-08 03:29:35 | Winter Vegetable Minestrone | sites/default/files/styles/smallest_16_9/public/styles/main/public/vegetable-minestrone-xl.jpg?itok=EDMW6W7u | Celery root (also called celeriac) tastes like a cross between celery and parsley. If you have any left over, grate it and add to a salad. | Step 1 Step 2 | |
230 | 2017-11-08 20:44:10 | image/jpeg | 5c0bac9f00e5028a3aab73e6b8ddf61e5a7ff710 | 21891 | /5c/0b/ac/9f/5c0bac9f00e5028a3aab73e6b8ddf61e5a7ff710.jpg?itok=Y5GPJbiK | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5c/0b/ac/9f/5c0bac9f00e5028a3aab73e6b8ddf61e5a7ff710.jpg?itok=Y5GPJbiK | 234 | 2017-11-08 03:29:39 | Harvest Breakfast Cookies | sites/default/files/styles/smallest_16_9/public/styles/main/public/harvest-cookie-xl.jpg?itok=Y5GPJbiK | Pack these hearty treats in an airtight container in the fridge. That's breakfast for a week, done. (Bring to room temperature before eating.) | Step 1 Step 2 Step 3 | |
231 | 2017-11-08 20:44:11 | image/jpeg | 2cc2ea31ccff4a530d954fb41e57068f9f1fb454 | 25244 | /2c/c2/ea/31/2cc2ea31ccff4a530d954fb41e57068f9f1fb454.jpg?itok=myyq96hb | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2c/c2/ea/31/2cc2ea31ccff4a530d954fb41e57068f9f1fb454.jpg?itok=myyq96hb | 235 | 2017-11-08 03:29:41 | White Bean Stew with Herbed Yogurt | sites/default/files/styles/smallest_16_9/public/styles/main/public/white-bean-stew-xl.jpg?itok=myyq96hb | The meatless wonder packs 20 grams of protein and a whopping 17 grams of fiber per serving. | Step 1 Step 2 Step 3 | |
232 | 2017-11-08 20:44:13 | image/jpeg | 45acdd905657aa44b8fc912038de676c26e0004a | 11646 | /45/ac/dd/90/45acdd905657aa44b8fc912038de676c26e0004a.jpg?itok=4SnMe3kG | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/45/ac/dd/90/45acdd905657aa44b8fc912038de676c26e0004a.jpg?itok=4SnMe3kG | 236 | 2017-11-08 02:57:05 | How to Make Chocolate-Covered Strawberries for Game Day | sites/default/files/styles/smallest_16_9/public/styles/main/public/chocolate-strawberry-footballs-400x400.jpg?itok=4SnMe3kG | |||
233 | 2017-11-08 20:44:17 | image/jpeg | 3e9d588c915ecc8d45f299d7eea6546b20452798 | 14435 | /3e/9d/58/8c/3e9d588c915ecc8d45f299d7eea6546b20452798.jpg?itok=YcpIbGwW | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3e/9d/58/8c/3e9d588c915ecc8d45f299d7eea6546b20452798.jpg?itok=YcpIbGwW | 237 | 2017-11-08 02:57:05 | How to Make Healthier Buffalo Chicken Wings | sites/default/files/styles/smallest_16_9/public/styles/main/public/healthy-blue-cheese-400x400.jpg?itok=YcpIbGwW | |||
234 | 2017-11-08 20:44:22 | image/jpeg | 2652fc98eef4c7fb2a67b5ef8140dfa494a72598 | 13673 | /26/52/fc/98/2652fc98eef4c7fb2a67b5ef8140dfa494a72598.jpg?itok=gS9TDkEG | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/26/52/fc/98/2652fc98eef4c7fb2a67b5ef8140dfa494a72598.jpg?itok=gS9TDkEG | 238 | 2017-11-08 03:30:04 | Sponsored: Tropical Overnight Oats | sites/default/files/styles/smallest_16_9/public/styles/main/public/overnight-oats-x.jpg?itok=gS9TDkEG | Step 1 Step 2 ® Step 3 Step 4 Step 5 Step 6 | ||
235 | 2017-11-08 20:44:24 | image/jpeg | 32aa7c637284ca160c5e2407c03aaffed3cabfec | 11200 | /32/aa/7c/63/32aa7c637284ca160c5e2407c03aaffed3cabfec.jpg?itok=B6-seIdE | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/32/aa/7c/63/32aa7c637284ca160c5e2407c03aaffed3cabfec.jpg?itok=B6-seIdE | 239 | 2017-11-08 03:30:07 | Sponsored: Sweet & Spicy Peanuts | sites/default/files/styles/smallest_16_9/public/styles/main/public/sweet-spicy-peanuts-x.jpg?itok=B6-seIdE | Step 1 Step 2 Step 3 Step 4 Step 5 ® Step 6 ® Step 7 Step 8 Step 9 Step 10 Step 11 Step 12 | ||
236 | 2017-11-08 20:44:31 | image/jpeg | 50df06ac5b170f535c3a9341016e53060be9f231 | 9994 | /50/df/06/ac/50df06ac5b170f535c3a9341016e53060be9f231.jpg?itok=0zTteOaH | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/50/df/06/ac/50df06ac5b170f535c3a9341016e53060be9f231.jpg?itok=0zTteOaH | 240 | 2017-11-08 03:30:10 | Sponsored: Beef and Broccoli Noodles | sites/default/files/styles/smallest_16_9/public/styles/main/public/beef-broccoli-x.jpg?itok=0zTteOaH | Step 1 Step 2 Step 3 Step 4 ® Step 5 Step 6 Step 7 Step 8 | ||
237 | 2017-11-08 20:44:36 | image/jpeg | f018e6f6db8d1d2f8dbabea560ef59a19b5050e0 | 10733 | /f0/18/e6/f6/f018e6f6db8d1d2f8dbabea560ef59a19b5050e0.jpg?itok=Ef31YFBG | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f0/18/e6/f6/f018e6f6db8d1d2f8dbabea560ef59a19b5050e0.jpg?itok=Ef31YFBG | 241 | 2017-11-08 03:30:12 | Sponsored: Red Sangria | sites/default/files/styles/smallest_16_9/public/styles/main/public/red-sangria-x.jpg?itok=Ef31YFBG | Step 1 Spiced Simple Syrup: Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Sangria: Step 8 Step 9 Step 10 | ||
238 | 2017-11-08 20:44:38 | image/jpeg | 0141d8ee9da6cc739a8756707a97fa703b697a7e | 9915 | /01/41/d8/ee/0141d8ee9da6cc739a8756707a97fa703b697a7e.jpg?itok=ZNEj1C6V | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/01/41/d8/ee/0141d8ee9da6cc739a8756707a97fa703b697a7e.jpg?itok=ZNEj1C6V | 242 | 2017-11-08 03:30:16 | Sponsored: Ginger Orange Scones | sites/default/files/styles/smallest_16_9/public/styles/main/public/ginger-scones-x.jpg?itok=ZNEj1C6V | Preheat oven to 400°F. In large bowl, whisk egg, oil, Truvía® Baking Blend, yogurt and 2 Tbsp. orange juice. In small bowl, combine flour, baking powder, soda and salt. Stir flour into liquid mixture, mixing until dough clings together. Stir in orange peel and ginger. On floured surface, toss dough lightly with additional flour until no longer sticky. Knead 12 to 15 times. Pat into 9-inch circle with top slightly rounded; cut into 10 pie-shaped wedges to make scones. Brush each scone with additional orange juice, sprinkle with Truvía® Baking Blend. Place 2 inches apart on baking sheet. Bake for 10-12 minutes or until golden brown. Serve warm. |
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239 | 2017-11-08 20:44:44 | image/jpeg | 94237335245cde920b8cf76475ab4316b804ea08 | 13929 | /94/23/73/35/94237335245cde920b8cf76475ab4316b804ea08.jpg?itok=mvkus6Bd | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/94/23/73/35/94237335245cde920b8cf76475ab4316b804ea08.jpg?itok=mvkus6Bd | 243 | 2017-11-08 03:30:40 | Sponsored: Zucchini Bread | sites/default/files/styles/smallest_16_9/public/styles/main/public/zucchini-bread-x.jpg?itok=mvkus6Bd | Preheat oven to 350°F. Spray two 8 x 4 bread pans with non-stick cooking spray. In a large bowl, beat eggs until frothy. Gradually add Truvía® Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Stir dry mixture into the wet mixture. Add chopped pecans (optional). Pour batter into pans and level. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove to a wire rack to complete cooling. |
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240 | 2017-11-08 20:44:49 | image/jpeg | f40ec5e0c3dca4ce8e833b4a1cbaff1c54a4e736 | 11957 | /f4/0e/c5/e0/f40ec5e0c3dca4ce8e833b4a1cbaff1c54a4e736.jpg?itok=ToEnTIGO | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f4/0e/c5/e0/f40ec5e0c3dca4ce8e833b4a1cbaff1c54a4e736.jpg?itok=ToEnTIGO | 244 | 2017-11-08 03:31:14 | Sponsored: Brown Sugar Cinnamon Toast Bake | sites/default/files/styles/smallest_16_9/public/styles/main/public/french-toast-bake-x.jpg?itok=ToEnTIGO | Spray one 9x13-inch baking pan with cooking spray. Cut french bread into bite- size chunks and place into pan. In a large bowl, combine eggs, milk, half and half Truvía® Baking Blend and vanilla extract. Mix for 2 minutes with a wire whisk. Pour egg mixture evenly over bread, mix and press down, cover with plastic wrap. Store in the refrigerator for several hours or overnight. In a small bowl, mix together flour, Truvía® Brown Sugar Blend, cinnamon and salt, add sliced butter pieces and cut into the dry mixture using a fork. Combine until mixture has peas sizes chunks. Cover and store mixture in the refrigerator When ready to bake, preheat oven to 350°F, remove plastic wrap, and crumble topping on top of the bread mixture. Bake for 45-50 minutes or until a golden brown color. Serve warm. |
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241 | 2017-11-08 20:44:54 | image/jpeg | 2d00cfe18954cffbaaae3150e96d1dc3f65c65b4 | 17991 | /2d/00/cf/e1/2d00cfe18954cffbaaae3150e96d1dc3f65c65b4.jpg?itok=RhDqC9mi | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2d/00/cf/e1/2d00cfe18954cffbaaae3150e96d1dc3f65c65b4.jpg?itok=RhDqC9mi | 245 | 2017-11-08 03:31:22 | Sponsored: Dark Chocolate Sea Salt Cookies | sites/default/files/styles/smallest_16_9/public/styles/main/public/seasalt-cookie-x.jpg?itok=RhDqC9mi | Heat oven to 325°F. In medium bowl, mix flour, cocoa and baking soda; set aside. In large bowl, beat butter, 1/2 cup Truvía® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly. Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Meanwhile, in small bowl, beat 1 tablespoon Truvía® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt. |
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242 | 2017-11-08 20:44:57 | image/jpeg | 214c8dcefc4aac48cf7eb55f9c6336344b6a0a95 | 18046 | /21/4c/8d/ce/214c8dcefc4aac48cf7eb55f9c6336344b6a0a95.jpg?itok=w97gcEbo | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/21/4c/8d/ce/214c8dcefc4aac48cf7eb55f9c6336344b6a0a95.jpg?itok=w97gcEbo | 246 | 2017-11-08 03:31:31 | Sponsored: Granola Bars | sites/default/files/styles/smallest_16_9/public/styles/main/public/granola-bar-x.jpg?itok=w97gcEbo | Made with Truvía® Baking Blend, this granola bar version contains 50% less sugar than the full-sugar version. | Step 1 Step 2 Step 3 Step 4 ® Step 5 Step 6 Step 7 Step 8 Step 9 | |
243 | 2017-11-08 20:45:03 | image/jpeg | b283477bb8a64fb0fba92729d4acbf414e0c22c2 | 13430 | /b2/83/47/7b/b283477bb8a64fb0fba92729d4acbf414e0c22c2.jpg?itok=-E7SSr8O | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b2/83/47/7b/b283477bb8a64fb0fba92729d4acbf414e0c22c2.jpg?itok=-E7SSr8O | 250 | 2017-11-08 03:31:39 | Sponsored: Tuscan Bean Soup | sites/default/files/styles/smallest_16_9/public/styles/main/public/tuscan-bean-soup-x.jpg?itok=-E7SSr8O | Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 ® Step 8 | ||
244 | 2017-11-08 20:45:10 | image/jpeg | 45f17339961c631cc1b5a54b59f4611a601847f7 | 14545 | /45/f1/73/39/45f17339961c631cc1b5a54b59f4611a601847f7.jpg?itok=6VrJDd4F | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/45/f1/73/39/45f17339961c631cc1b5a54b59f4611a601847f7.jpg?itok=6VrJDd4F | 251 | 2017-11-08 03:31:42 | Sponsored: Sweet & Spicy Turkey Chili | sites/default/files/styles/smallest_16_9/public/styles/main/public/turkey-chili-x.jpg?itok=6VrJDd4F | Step 1 Step 2 Step 3 Step 4 Step 5 | ||
245 | 2017-11-08 20:45:15 | image/jpeg | a8f9d05c62088c3676c247844cf665ed964b9989 | 9858 | /a8/f9/d0/5c/a8f9d05c62088c3676c247844cf665ed964b9989.jpg?itok=PtN4twM5 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a8/f9/d0/5c/a8f9d05c62088c3676c247844cf665ed964b9989.jpg?itok=PtN4twM5 | 252 | 2017-11-08 03:31:43 | Sponsored: Bourbon Candied Carrots | sites/default/files/styles/smallest_16_9/public/styles/main/public/bourbon-carrots-x.jpg?itok=PtN4twM5 | Step 1 Step 2 Step 3 Step 4 Step 5 ® Step 6 Step 7 | ||
246 | 2017-11-08 20:45:22 | image/jpeg | 452f80f3759128f1d5bd0eafbc78516498fdcdd5 | 10477 | /45/2f/80/f3/452f80f3759128f1d5bd0eafbc78516498fdcdd5.jpg?itok=ME7dv6MI | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/45/2f/80/f3/452f80f3759128f1d5bd0eafbc78516498fdcdd5.jpg?itok=ME7dv6MI | 260 | 2017-11-08 03:31:47 | Sponsored: Mint Chocolate Chip Sugar Cookies | sites/default/files/styles/smallest_16_9/public/styles/main/public/mint-chocolate-cookie-x.jpg?itok=ME7dv6MI | Preheat oven to 350°F. In a large bowl, stir butter and Truvía® Baking Blend until smooth. Stir in eggs and mint extract. Combine flour, baking soda and salt in a separate bowl. Add the flour to the creamed mixture. Stir in the mint chocolate chips. Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheets. (Or roll into 1 1/4-inch balls, or use small cookie scoop). Bake 10 to 12 minutes or until edges of cookies are lightly browned. Remove from cookie sheets. Cool on wire rack. Store tightly covered when cool. |
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247 | 2017-11-08 20:45:27 | image/jpeg | 849b29547aacdc4ea10d7b4061a6d278135cf178 | 30846 | /84/9b/29/54/849b29547aacdc4ea10d7b4061a6d278135cf178.jpg?itok=oGAqwy-- | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/84/9b/29/54/849b29547aacdc4ea10d7b4061a6d278135cf178.jpg?itok=oGAqwy-- | 263 | 2017-11-08 03:31:53 | Jackson Pollock | sites/default/files/styles/smallest_16_9/public/styles/main/public/jackson-pollock-x.jpg?itok=oGAqwy-- | You can swap the pollock fillets for other white fish like cod or halibut. You'll still get the same texture, flavor, and nutrients. | Step 1 Step 2 Step 3 | |
248 | 2017-11-08 20:45:34 | image/jpeg | 5ab8c42cc71b89ac95962c5edd16fe8813c0a1a5 | 28540 | /5a/b8/c4/2c/5ab8c42cc71b89ac95962c5edd16fe8813c0a1a5.jpg?itok=6skxw36f | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5a/b8/c4/2c/5ab8c42cc71b89ac95962c5edd16fe8813c0a1a5.jpg?itok=6skxw36f | 264 | 2017-11-08 03:32:00 | Huevos Racheros Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/huevos-rancheros-x.jpg?itok=6skxw36f | To tell if an avocado is ripe, press gently with your thumb near the stem end; it should just barely give to light pressure. | Step 1 Step 2 Step 3 Step 4 | |
249 | 2017-11-08 20:45:41 | image/jpeg | 711381f332c766dcecbc0eca803dda506a3abb65 | 31457 | /71/13/81/f3/711381f332c766dcecbc0eca803dda506a3abb65.jpg?itok=GvLqI0f3 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/71/13/81/f3/711381f332c766dcecbc0eca803dda506a3abb65.jpg?itok=GvLqI0f3 | 265 | 2017-11-08 03:32:05 | Roasted Curried Cauliflower-Quinoa Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/curried-cauliflower-quinoa-x.jpg?itok=GvLqI0f3 | Don’t toss the fiber-rich cauliflower stem. Peel, chop and throw into a stir-fry. | Step 1 Step 2 Step 3 Step 4 | |
250 | 2017-11-08 20:45:47 | image/jpeg | 0754509e8c2d02f3e49aa146f4766dd383249e10 | 30391 | /07/54/50/9e/0754509e8c2d02f3e49aa146f4766dd383249e10.jpg?itok=7iWQ4jm2 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/07/54/50/9e/0754509e8c2d02f3e49aa146f4766dd383249e10.jpg?itok=7iWQ4jm2 | 266 | 2017-11-08 03:32:11 | Brussels Sprout and Sweet Potato Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/brussels-sprout-sweet-potato-x.jpg?itok=7iWQ4jm2 | For tasty texture, top with a tablespoon of roasted, salted sunflower seeds—or indulge with a couple of crumbled slices of cooked uncured bacon. | ||
251 | 2017-11-08 20:45:48 | image/jpeg | 2ede121bc319d04ca1eb977ad7a2e3e4d66339b4 | 28850 | /2e/de/12/1b/2ede121bc319d04ca1eb977ad7a2e3e4d66339b4.jpg?itok=wCxDQSZs | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2e/de/12/1b/2ede121bc319d04ca1eb977ad7a2e3e4d66339b4.jpg?itok=wCxDQSZs | 267 | 2017-11-08 03:32:11 | Steak Salad With Eggplant, Peppers, and Onion | sites/default/files/styles/smallest_16_9/public/styles/main/public/steak-salad-eggplant-x.jpg?itok=wCxDQSZs | We like 100 percent grass-fed beef. It’s richer in omega-3s and conjugated linoleic acid (a type of fat that may reduce the risk of heart disease and cancer) than conventionally raised meat. | Step 1 Step 2 Step 3 Step 4 | |
252 | 2017-11-08 20:45:52 | image/jpeg | ad203d7b0e399f97292ff2e6a71a1563a2ac5507 | 34785 | /ad/20/3d/7b/ad203d7b0e399f97292ff2e6a71a1563a2ac5507.jpg?itok=Olz2o4i6 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ad/20/3d/7b/ad203d7b0e399f97292ff2e6a71a1563a2ac5507.jpg?itok=Olz2o4i6 | 268 | 2017-11-08 03:32:14 | Slow-Cooker Chickpeas with Cumin and Spinach | sites/default/files/styles/smallest_16_9/public/styles/main/public/chickpeas-cumin-spinach-x.jpg?itok=Olz2o4i6 | Cover and refrigerate leftovers within 2 hours of making (let cool first). Keep refrigerated for up to 2 days. Reheat in a pan over low heat, stirring occasionally and adding a splash of stock if needed. | ||
253 | 2017-11-08 20:45:55 | image/jpeg | 1e8021e49fac2b8d692bc8c449d2dc93cc4fe7a4 | 32040 | /1e/80/21/e4/1e8021e49fac2b8d692bc8c449d2dc93cc4fe7a4.jpg?itok=GXlhhK_H | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1e/80/21/e4/1e8021e49fac2b8d692bc8c449d2dc93cc4fe7a4.jpg?itok=GXlhhK_H | 269 | 2017-11-08 03:32:16 | Roasted Fennel and Beet Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/roasted-fennel-beet-x.jpg?itok=GXlhhK_H | Instead of two oranges, use one plus a small pink grapefruit or blood orange for even more flavor and color variety. | Step 1 Step 2 Step 3 | |
254 | 2017-11-08 20:45:59 | image/jpeg | ab7f8f6b4eb3e7b17871f812ea43949065b3611a | 29742 | /ab/7f/8f/6b/ab7f8f6b4eb3e7b17871f812ea43949065b3611a.jpg?itok=z0EP23k7 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ab/7f/8f/6b/ab7f8f6b4eb3e7b17871f812ea43949065b3611a.jpg?itok=z0EP23k7 | 270 | 2017-11-08 03:32:25 | Tuna and White Bean Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/tuna-white-bean-x.jpg?itok=z0EP23k7 | Roast another head of garlic while you’re at it. Spread on crackers, puree into soup or mash with potatoes or squash. Covered, it will keep in the fridge for about 10 days. | Step 1 Step 2 | |
255 | 2017-11-08 20:46:07 | image/jpeg | 561c107a87b3062d3d35cfba976f1185a7ea9118 | 17781 | /56/1c/10/7a/561c107a87b3062d3d35cfba976f1185a7ea9118.jpg?itok=KS5zWyd1 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/56/1c/10/7a/561c107a87b3062d3d35cfba976f1185a7ea9118.jpg?itok=KS5zWyd1 | 274 | 2017-11-08 03:32:36 | Hot Chocolate | sites/default/files/styles/smallest_16_9/public/styles/main/public/hot-chocolate-x.jpg?itok=KS5zWyd1 | Be sure to buy pure coconut milk (preferably organic), not a "coconut beverage." The latter is usually sweetened and loaded with fillers. | Cover cashews with filtered water by 1 inch; cover and refrigerate for at least 4 hours or up to overnight. Drain and rinse cashews. Place in a blender with coconut milk, cacao powder and honey. Add additional flavorings, if desired. Process until you have a smooth liquid. Transfer mixture to a saucepan, place over low heat and cook, stirring occasionally, until it reaches desired temperature. Taste for sweetness and add more honey, if desired. Serve hot. |
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256 | 2017-11-08 20:46:12 | image/jpeg | 7627164531b10b466ddb528ae16fcfdb562aa58d | 17304 | /76/27/16/45/7627164531b10b466ddb528ae16fcfdb562aa58d.jpg?itok=Ap0BKNts | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/76/27/16/45/7627164531b10b466ddb528ae16fcfdb562aa58d.jpg?itok=Ap0BKNts | 275 | 2017-11-08 03:32:40 | Banana and Raw Cacao Ice Cream | sites/default/files/styles/smallest_16_9/public/styles/main/public/banana-ice-cream-x.jpg?itok=Ap0BKNts | Whenever you have a very ripe banana, peel it, slice it, wrap in plastic wrap and freeze in a ziplock bag: use in recipes for up to six months. | Step 1 Put banana slices in a large ziplock bag; place in freezer. Lay flat so slices don't clump. Freeze for at least 4 hours or up to overnight. Step 2 In a food processor or high-speed blender, process frozen banana with cacao powder, almond milk and maple syrup for 1 to 2 minutes, scraping down sides of bowl as necessary. Scrape ice cream into 4 dessert bowls; sprinkle with pomegranate seeds and cacao nibs. Serve immediately. |
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257 | 2017-11-08 20:46:12 | image/jpeg | e5a6e235e5ce15c623083e7bdd6db1917b78bf1a | 16658 | /e5/a6/e2/35/e5a6e235e5ce15c623083e7bdd6db1917b78bf1a.jpg?itok=o191NOBi | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e5/a6/e2/35/e5a6e235e5ce15c623083e7bdd6db1917b78bf1a.jpg?itok=o191NOBi | 276 | 2017-11-08 03:32:43 | Decadent Chocolate Mousse | sites/default/files/styles/smallest_16_9/public/styles/main/public/chocolate-mousse-x.jpg?itok=o191NOBi | Avocado gives this treat a rich, creamy texture, along with a potent shot of fiber. And the healthy fats help your body absorb the vitamins A, E and K in other ingredients. | Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment. Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth. In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve. |
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258 | 2017-11-08 20:46:16 | image/jpeg | ae81fa1ce82fe96e86d9a0d8bf2b213d0a7433e2 | 41563 | /ae/81/fa/1c/ae81fa1ce82fe96e86d9a0d8bf2b213d0a7433e2.jpg?itok=OQ4LcIN3 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ae/81/fa/1c/ae81fa1ce82fe96e86d9a0d8bf2b213d0a7433e2.jpg?itok=OQ4LcIN3 | 277 | 2017-11-08 03:32:51 | Spiced Chocolate and Sweet Potato Brownies | sites/default/files/styles/smallest_16_9/public/styles/main/public/chocolate-brownies-x.jpg?itok=OQ4LcIN3 | With cacao nibs, you get all the benefits of dark chocolateantioxidants, fiber, iron, magnesium, and morewithout added sugar or other fillers. | Step 1 Step 2 Step 3 | |
259 | 2017-11-08 20:46:20 | image/jpeg | e6a2716e828fdccf8f83075f4eeecabd1d98f832 | 17478 | /e6/a2/71/6e/e6a2716e828fdccf8f83075f4eeecabd1d98f832.jpg?itok=An6tNeou | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e6/a2/71/6e/e6a2716e828fdccf8f83075f4eeecabd1d98f832.jpg?itok=An6tNeou | 278 | 2017-11-08 03:32:54 | Smoked Trout Spread on Cucumber Rounds | sites/default/files/styles/smallest_16_9/public/styles/main/public/trout-cucumber-x.jpg?itok=An6tNeou | Indoor heating and holiday cocktails can be dehydrating. Cukes are 95% water. | Step 1 Step 2 | |
260 | 2017-11-08 20:46:26 | image/jpeg | 56f8c51d049408f79b6305dee31f2fd26b1a8aee | 21690 | /56/f8/c5/1d/56f8c51d049408f79b6305dee31f2fd26b1a8aee.jpg?itok=oTBtxVA_ | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/56/f8/c5/1d/56f8c51d049408f79b6305dee31f2fd26b1a8aee.jpg?itok=oTBtxVA_ | 279 | 2017-11-08 03:33:00 | Lentil "Pâté" With Apples | sites/default/files/styles/smallest_16_9/public/styles/main/public/lentil-apple-x.jpg?itok=oTBtxVA_ | Lentils are loaded with protein, folate, potassium and magnesium. Plus, 1 cup has 15 grams of filling fiber. | In a small nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute longer. In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper. Pulse to combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Cover and refrigerate for at least 2 hours or up to overnight. Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each apple slice. Chop remaining pistachios, sprinkle over apple slices and serve. |
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261 | 2017-11-08 20:46:31 | image/jpeg | 0c1fe1e442ca79985aa80e133c30a376cb3dbf18 | 23151 | /0c/1f/e1/e4/0c1fe1e442ca79985aa80e133c30a376cb3dbf18.jpg?itok=rzTmcJtP | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/0c/1f/e1/e4/0c1fe1e442ca79985aa80e133c30a376cb3dbf18.jpg?itok=rzTmcJtP | 280 | 2017-11-08 03:33:08 | Baby Potatoes With Caviar | sites/default/files/styles/smallest_16_9/public/styles/main/public/potato-caviar-x.jpg?itok=rzTmcJtP | Caviar is much more than a fancy garnish; just 1 tablespoon has more than 1 gram of heart-healthy omega-3s. | Step 1 Step 2 Step 3 | |
262 | 2017-11-08 20:46:37 | image/jpeg | 1455d9c7de129dc059b0ac6ccf8af5bc13bd585f | 38422 | /14/55/d9/c7/1455d9c7de129dc059b0ac6ccf8af5bc13bd585f.jpg?itok=uCXUoEoH | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/14/55/d9/c7/1455d9c7de129dc059b0ac6ccf8af5bc13bd585f.jpg?itok=uCXUoEoH | 283 | 2017-11-08 03:33:14 | Mushroom-Goat Cheese Crostini | sites/default/files/styles/smallest_16_9/public/styles/main/public/mushroom-crostini-x.jpg?itok=uCXUoEoH | New research points to mushrooms’ immune-boosting powers, a nice bonus during sniffle season. | Step 1 Step 2 Step 3 | |
263 | 2017-11-08 20:46:45 | image/jpeg | f687d04cb5d125b0a871b46699fff75e58dbb6fd | 24092 | /f6/87/d0/4c/f687d04cb5d125b0a871b46699fff75e58dbb6fd.jpg?itok=KVhfnH7d | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f6/87/d0/4c/f687d04cb5d125b0a871b46699fff75e58dbb6fd.jpg?itok=KVhfnH7d | 284 | 2017-11-08 03:33:20 | Easy Eggs in a Cup | sites/default/files/styles/smallest_16_9/public/styles/main/public/eggs-cup-x.jpg?itok=KVhfnH7d | Spinach and egg yolks have lutein and zeaxanthin, which are essential for eye health. The fat in the yolks helps your body absorb the nutrients more easily. | Preheat oven to 375°F. In a large skillet, warm oil over medium heat. Add onion and red pepper flakes and sauté until onion is translucent, about 3 minutes. Stir in garlic; sauté for 30 seconds. Stir in spinach and a pinch of salt; cook until spinach is wilted and tender, about 30 seconds. Remove skillet from heat and stir in nutmeg. Lightly grease 4 small ramekins. For each ramekin, spoon in one-fourth of spinach mixture, then sprinkle on 1 Tbsp. cheese. Gently crack 1 egg on top of cheese, then sprinkle with black pepper and a pinch of salt. Bake until very little liquid remains, 12 to 14 minutes. Let cool for 3 minutes, then run a knife around inside edge of each ramekin to loosen egg. With knife or a spatula, carefully transfer to 4 plates and serve. |
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264 | 2017-11-08 20:46:53 | image/jpeg | 8bfdd663f7b5e344bac074697cad9581208531f7 | 27528 | /8b/fd/d6/63/8bfdd663f7b5e344bac074697cad9581208531f7.jpg?itok=IPL1J09K | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8b/fd/d6/63/8bfdd663f7b5e344bac074697cad9581208531f7.jpg?itok=IPL1J09K | 285 | 2017-11-08 03:33:24 | Andy's Anytime Tofu Scramble | sites/default/files/styles/smallest_16_9/public/styles/main/public/tofu-scramble-cruda-x.jpg?itok=IPL1J09K | Stick to extra-firm tofu; firm, medium-firm, soft, or silken will fall apart. | Step 1 Step 2 Step 3 | |
265 | 2017-11-08 20:46:55 | image/jpeg | bf3f18e4b6e2db5367ee08cd0bf6e4fff86a37d2 | 21771 | /bf/3f/18/e4/bf3f18e4b6e2db5367ee08cd0bf6e4fff86a37d2.jpg?itok=-6pN26Aq | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bf/3f/18/e4/bf3f18e4b6e2db5367ee08cd0bf6e4fff86a37d2.jpg?itok=-6pN26Aq | 286 | 2017-11-08 03:33:30 | Broiled Halibut With Green Harissa | sites/default/files/styles/smallest_16_9/public/styles/main/public/halibut-green-harissa-x.jpg?itok=-6pN26Aq | Herb power: Cilantro and parsley are packed with vitamins A and C, as well as vitamin K, a key nutrient for bone density. | Step 1 Step 2 Step 3 | |
266 | 2017-11-08 20:46:59 | image/jpeg | badaf3d59eb065e9d42dcb5a0258f95d21659f51 | 29354 | /ba/da/f3/d5/badaf3d59eb065e9d42dcb5a0258f95d21659f51.jpg?itok=Qr7lzwm0 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ba/da/f3/d5/badaf3d59eb065e9d42dcb5a0258f95d21659f51.jpg?itok=Qr7lzwm0 | 287 | 2017-11-08 03:33:37 | Quick Bison Bolognese | sites/default/files/styles/smallest_16_9/public/styles/main/public/bison-olognese-x.jpg?itok=Qr7lzwm0 | Bison is lower in caloriesbut higher in ironthan standard ground beef. | Step 1 Step 2 Step 3 | |
267 | 2017-11-08 20:47:02 | image/jpeg | 5d57b64b5444e17bca3fb3b9add93fe38257e266 | 26214 | /5d/57/b6/4b/5d57b64b5444e17bca3fb3b9add93fe38257e266.jpg?itok=JouuY1Ls | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5d/57/b6/4b/5d57b64b5444e17bca3fb3b9add93fe38257e266.jpg?itok=JouuY1Ls | 288 | 2017-11-08 03:33:39 | Bacony Beet Greens | sites/default/files/styles/smallest_16_9/public/styles/main/public/bacony-beet-greens-x.jpg?itok=JouuY1Ls | Beet greens give kale a run for its nutritional moneythey're brimming with essential nutrients, including fiber, calcium, iron, and vitamins A, C, and K. | Step 1 Step 2 Step 3 | |
268 | 2017-11-08 20:47:05 | image/jpeg | 5dba71ed1c342861fbe54aec26f51e26d6261abb | 32249 | /5d/ba/71/ed/5dba71ed1c342861fbe54aec26f51e26d6261abb.jpg?itok=jcAqoWcl | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5d/ba/71/ed/5dba71ed1c342861fbe54aec26f51e26d6261abb.jpg?itok=jcAqoWcl | 289 | 2017-11-08 03:33:43 | Roasted Carrots With Citrus Dressing | sites/default/files/styles/smallest_16_9/public/styles/main/public/roasted-carrots-citrus-x.jpg?itok=jcAqoWcl | Just one provides more than double your daily vitamin A, and one study found that the vitamin can direct immune cells to battle infection. | Step 1 Step 2 | |
269 | 2017-11-08 20:47:08 | image/jpeg | cc779d6c9664c39f3d987ec3f3ae6119365fe00b | 31851 | /cc/77/9d/6c/cc779d6c9664c39f3d987ec3f3ae6119365fe00b.jpg?itok=YW56jFap | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cc/77/9d/6c/cc779d6c9664c39f3d987ec3f3ae6119365fe00b.jpg?itok=YW56jFap | 290 | 2017-11-08 03:33:50 | Roasted Squash Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/roasted-squash-salad-x.jpg?itok=YW56jFap | Loaded with nutrients, chard and mustard greens can help fight cancer and heart disease. Look for baby versions, which are more tender and milder-flavored. | Step 1 Step 2 Step 3 Step 4 | |
270 | 2017-11-08 20:47:14 | image/jpeg | 1ba7b5122c3339d0c2ac2b839004b238b3ff06e5 | 29297 | /1b/a7/b5/12/1ba7b5122c3339d0c2ac2b839004b238b3ff06e5.jpg?itok=imAw_HAE | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1b/a7/b5/12/1ba7b5122c3339d0c2ac2b839004b238b3ff06e5.jpg?itok=imAw_HAE | 293 | 2017-11-08 03:33:51 | Sweet Potato and Apple Casserole | sites/default/files/styles/smallest_16_9/public/styles/main/public/sweet-potatoes-apple-casserole-x.jpg?itok=imAw_HAE | Sweet potatoes are a great source of potassium, an important mineral that balances out excess sodium in our diets (especially from rich holiday meals) and can help keep blood pressure in check. | Step 1 Step 2 | |
271 | 2017-11-08 20:47:15 | image/jpeg | 49269ae56160add7a74496d0ced9dd82f3103261 | 11496 | /49/26/9a/e5/49269ae56160add7a74496d0ced9dd82f3103261.jpg?itok=J2owkeHZ | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/49/26/9a/e5/49269ae56160add7a74496d0ced9dd82f3103261.jpg?itok=J2owkeHZ | 294 | 2017-11-08 03:33:58 | Blue Virgin | sites/default/files/styles/smallest_16_9/public/styles/main/public/blue-virgin-x-420x420.jpg?itok=J2owkeHZ | This booze-free treat is loaded with memory-boosting antioxidants. | Place 3/4 cup frozen wild blueberries, chilled açaí juice, fresh lime juice, and agave nectar in a blender; process until smooth. Pour into a tall chilled glass; top with a splash of lime-flavored seltzer. Garnish with blueberries and lime. Serve immediately. | |
272 | 2017-11-08 20:47:21 | image/jpeg | a1beeb7f6c6d85f9e95e2c8664fef8f9c8bf6d49 | 11922 | /a1/be/eb/7f/a1beeb7f6c6d85f9e95e2c8664fef8f9c8bf6d49.jpg?itok=RvMuu3yT | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a1/be/eb/7f/a1beeb7f6c6d85f9e95e2c8664fef8f9c8bf6d49.jpg?itok=RvMuu3yT | 295 | 2017-11-08 03:34:00 | Light Chocolate Chunk Cookies | sites/default/files/styles/smallest_16_9/public/styles/main/public/light-chocolate-chunk-cookies-x-420x420.jpg?itok=RvMuu3yT | Make each cookie super-satisfying by adding dried fruit and chopped or sliced nuts. Dark chocolate is rich in heart-healthy antioxidants, and using whole-wheat flour adds fiber and more nutrients! | Step 1 Preheat oven to 375°. Step 2 In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy. Add oil and eggs; beat until creamy. Stir in vanilla. Step 3 In a medium bowl, combine flours, baking powder, and salt. Add flour mixture to butter mixture; stir well. Gently fold in chocolate, cherries, and almonds. Step 4 Scoop batter by heaping tablespoons onto 2 baking sheets covered with parchment paper. Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes). Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool). Store cookies at room temperature in an airtight container (they will keep for up to 4 days). |
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273 | 2017-11-08 20:47:23 | image/jpeg | b9d4fdc404512949a89a682171b8002be8d35c4a | 24172 | /b9/d4/fd/c4/b9d4fdc404512949a89a682171b8002be8d35c4a.jpg?itok=surc1gj8 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b9/d4/fd/c4/b9d4fdc404512949a89a682171b8002be8d35c4a.jpg?itok=surc1gj8 | 296 | 2017-11-08 03:34:03 | Chopped Apple Salad with Pomegranate Vinaigrette | sites/default/files/styles/smallest_16_9/public/styles/main/public/chopped-apple-salad-vinaigrette-x-420x420.jpg?itok=surc1gj8 | "If you aren't a fan of blue cheese," Flay says, "try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates." Shrimp, spinach, and walnuts are all high in protein and omega 3 fatty acids, as well as other vitami | Step 1 Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended. Step 2 Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days. | |
274 | 2017-11-08 20:47:29 | image/gif | 5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf | 22154 | /57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | 297 | 2017-11-08 03:34:09 | Star Anise Agave Nectar | sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI | This recipe goes with Roman Holiday | Combine agave nectar and star anise pods in a small saucepan; bring to a simmer, stirring occasionally (about 3 minutes). Let cool; strain and discard star anise pods. Transfer to an airtight container in the refrigerator for up to a month. | |
275 | 2017-11-08 20:47:29 | image/gif | 5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf | 22154 | /57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | 298 | 2017-11-08 03:34:16 | Infused Four Citrus Vodka | sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI | This recipe goes with Citrus Drop | Pour vodka into a well-cleaned 1 1/4- to 1 1/2-liter glass jar with lid. Thoroughly wash rinds of the grapefruit, tangerine, Meyer lemon, and Key limes. Slice fruit; add to jar (fruit should be completely immersed in vodka). Seal tightly; store in a cool (50-60°), dark, dry place. Let infuse 3-5 days (depending on taste; flavor will intensify over time), shaking container once a day. Strain vodka through a coffee filter or cheesecloth-lined strainer into a well-cleaned bottle or jar. Cover; store in the refrigerator or freezer for up to 4 months. |
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276 | 2017-11-08 20:47:30 | image/jpeg | 04f02677c26f1ed0a1740fc543ffb40ad5d8babf | 11250 | /04/f0/26/77/04f02677c26f1ed0a1740fc543ffb40ad5d8babf.jpg?itok=Li69XGjx | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/04/f0/26/77/04f02677c26f1ed0a1740fc543ffb40ad5d8babf.jpg?itok=Li69XGjx | 299 | 2017-11-08 03:34:17 | Citrus Drop | sites/default/files/styles/smallest_16_9/public/styles/main/public/citrus-drop-x-420x420.jpg?itok=Li69XGjx | Citrus zest is packed with essential oils that help fight the growth of bacteria. | Combine Infused Four Citrus Vodka with orange or blood-orange juice in an ice-filled shaker; shake well. Strain into a chilled martini glass; top with a splash of Prosecco. Garnish with citrus peels and slices; serve immediately. | |
277 | 2017-11-08 20:47:32 | image/jpeg | 59d1387127b72a9593a157fd95c67316849007b5 | 24934 | /59/d1/38/71/59d1387127b72a9593a157fd95c67316849007b5.jpg?itok=oc03J1NX | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/59/d1/38/71/59d1387127b72a9593a157fd95c67316849007b5.jpg?itok=oc03J1NX | 300 | 2017-11-08 03:34:24 | Roman-Style Polenta Gnocchi | sites/default/files/styles/smallest_16_9/public/styles/main/public/roman-style-polenta-gnocchi-x-420x420.jpg?itok=oc03J1NX | Enjoy the taste and texture of this light version of a traditional dish. Polenta, olive oil, garlic, tomatoes, oregano, and basil are considered some of Italian cuisine’s healthiest ingredients. | Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is soft (2-3 minutes). Add crushed tomatoes, dried oregano, salt, and 1/4 cup chopped fresh basil to pan; bring to a boil. Reduce heat, and cook until thick (about 10 minutes). Spoon tomato sauce over polenta; sprinkle with fresh mozzarella and Parmigiano-Reggiano. Bake until bubbly and golden (20-25 minutes). Garnish with chopped basil; serve. |
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278 | 2017-11-08 20:47:35 | image/jpeg | abd3a3b80a99ab89086dd6fb4b7d2a5fcabba5a2 | 23422 | /ab/d3/a3/b8/abd3a3b80a99ab89086dd6fb4b7d2a5fcabba5a2.jpg?itok=rzdcIXQy | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ab/d3/a3/b8/abd3a3b80a99ab89086dd6fb4b7d2a5fcabba5a2.jpg?itok=rzdcIXQy | 301 | 2017-11-08 03:34:30 | Shrimp with Feta, Radish, Watercress, and Mint | sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-feta-radish-x-420x420.jpg?itok=rzdcIXQy | Detox never tasted so delicious. Shrimp is high in protein and very low in fat. Plus, fennel freshens your breath, soothes winter coughs, and can even slim and trim your waistline. | Step 1 Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice. Step 2 In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well. Step 3 Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese. |
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279 | 2017-11-08 20:47:38 | image/jpeg | b0fad96675ab8a00f1dd1d526acacd9a7c39ca27 | 21428 | /b0/fa/d9/66/b0fad96675ab8a00f1dd1d526acacd9a7c39ca27.jpg?itok=up9CgeyG | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b0/fa/d9/66/b0fad96675ab8a00f1dd1d526acacd9a7c39ca27.jpg?itok=up9CgeyG | 302 | 2017-11-08 03:34:34 | Roasted Shrimp with Smoked Chile Cocktail Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/roasted-shrimp-x-420x420.jpg?itok=up9CgeyG | Shrimp is low in calories and saturated fat and loaded with protein and vitamins. Chipotle chili and limejuice give the dish a spicy kick. | Step 1 Preheat oven to 425°. Combine tomatoes, garlic, and 1 tablespoon olive oil on a baking sheet; toss well. Sprinkle with half of the salt and pepper. Roast until tomatoes are completely softened and garlic is golden brown (about 25 minutes). Transfer mixture to food processor. Add chipotle, horseradish, lime juice, and lime zest; process until smooth. Add honey and cilantro; pulse 2-3 times or until combined. Step 2 On a separate baking sheet, combine shrimp and remaining olive oil; toss well. Sprinkle with remaining salt and pepper. Roast until golden and just cooked through, turning once (about 8 minutes). Place shrimp in individual glasses; serve with sauce. |
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280 | 2017-11-08 20:47:44 | image/jpeg | b614fa216c3d59a1bdf348757fad6807e9502de8 | 23048 | /b6/14/fa/21/b614fa216c3d59a1bdf348757fad6807e9502de8.jpg?itok=etB8wSfY | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b6/14/fa/21/b614fa216c3d59a1bdf348757fad6807e9502de8.jpg?itok=etB8wSfY | 303 | 2017-11-08 03:34:37 | Spanish Spice-Rubbed Lamb Tenderloin with Farro Salad | sites/default/files/styles/smallest_16_9/public/styles/main/public/spice-rubbed-lamb-x-420x420.jpg?itok=etB8wSfY | Lamb, a tender variety of red meat, is rich in selenium. Deficiencies in this mineral have been shown to double the occurrence of asthma attacks. It’s also a great source of protein and amino acids. | Step 1 Heat a medium saucepan over high heat. Add water, farro, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and continue cooking until farro is tender (about 30 minutes). Drain well, then transfer the farro to a large bowl. Step 2 Add olive oil, vinegar, mint, and 1/4 teaspoon pepper to farro; toss well. Top with the goat cheese and pine nuts; set aside. Step 3 Combine paprika, cumin, mustard, fennel, and remaining salt and pepper in a small bowl; whisk well. Step 4 Press each side of lamb chops into spice rub. Heat canola oil in a large nonstick sauté pan over high heat until oil begins to shimmer. Place lamb in pan; cook until golden and a crust has formed (2-3 minutes). Turn lamb over and continue cooking about 3-4 minutes. Remove lamb from pan; let rest 5 minutes. |
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281 | 2017-11-08 20:47:49 | image/jpeg | ee2d31d3d0880d9bde8155e2b1cd71bf518602a6 | 10093 | /ee/2d/31/d3/ee2d31d3d0880d9bde8155e2b1cd71bf518602a6.jpg?itok=jj3k4uTD | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ee/2d/31/d3/ee2d31d3d0880d9bde8155e2b1cd71bf518602a6.jpg?itok=jj3k4uTD | 304 | 2017-11-08 03:34:38 | Scarlet Fizz | sites/default/files/styles/smallest_16_9/public/styles/main/public/scarlet-fizz-x-420x420.jpg?itok=jj3k4uTD | In a cocktail shaker, combine Hibiscus-Infused Simple Syrup and gin; shake well. Strain the mixture into a chilled flute; top off with sparkling wine. Garnish with a slice of star fruit, if desired; serve immediately. | ||
282 | 2017-11-08 20:47:50 | image/gif | 5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf | 22154 | /57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/92/a4/d4/5792a4d4dbf0ba1b5c3e4c35ab9e1817b0bbcbdf.gif?itok=1YX325kI | 305 | 2017-11-08 03:34:48 | Mediterranean Salmon en Papillote | sites/default/files/styles/smallest_16_9/public/styles/main/public/img_noPhoto420.gif?itok=1YX325kI | Step 1 Preheat oven to 425°. Fold 8 (16- x 12-inch) squares parchment paper in half crosswise; unfold and arrange parchment pieces on 2 baking sheets. Step 2 Evenly divide onion slices among parchment pieces; sprinkle each salmon fillet on both sides with a total of 1 tablespoon Greek seasoning. Place 1 fillet, skin side down, on top of onions near fold of each parchment piece; top each fillet with 3 lemon slices and 1 tablespoon butter. Fold top half of each parchment piece over fish, overlapping small folds along edges; seal. Brush each parchment packet with olive oil, and bake until parchment packets puff up (about 8-10 minutes). Step 3 Transfer parchment packets directly to plates or a work surface. Carefully cut tops of packets open, making sure to avoid hot steam. Sprinkle fish with salt and pepper to taste. Serve with couscous and fresh steamed or sautéed vegetables. |
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283 | 2017-11-08 20:47:56 | image/jpeg | b8044a21fede1fdbefbb59a4ffd35593308d178a | 10080 | /b8/04/4a/21/b8044a21fede1fdbefbb59a4ffd35593308d178a.jpg?itok=r34s6RVt | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b8/04/4a/21/b8044a21fede1fdbefbb59a4ffd35593308d178a.jpg?itok=r34s6RVt | 306 | 2017-11-08 03:34:52 | Garlic and Herb Yogurt Dip | sites/default/files/styles/smallest_16_9/public/styles/main/public/garlic-herb-yogurt-dip-x-420x420.jpg?itok=r34s6RVt | Low-fat yogurt mixed with garlic, chives, dill, and lemon tastes just as good as typical dips, without added calories and fat. | In a small bowl, combine Greek yogurt, minced garlic clove, chopped chives, salt, pepper, dried dill, and lemon juice; serve with baked potato chips. | |
284 | 2017-11-08 20:48:00 | image/jpeg | 1341a489d30d43d7ba21521abca0f00407533f5c | 20598 | /13/41/a4/89/1341a489d30d43d7ba21521abca0f00407533f5c.jpg?itok=Va1B000_ | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/13/41/a4/89/1341a489d30d43d7ba21521abca0f00407533f5c.jpg?itok=Va1B000_ | 307 | 2017-11-08 03:34:53 | Bahamian-Spiced Chicken with Yogurt-Cilantro Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/bahamian-spiced-chicken-x-420x420.jpg?itok=Va1B000_ | If you want less heat in the sauce, omit the habañero pepper. Enjoy a dish with citrus and spice; low in fat, but high in flavor. Orange and lime juice, chili powder, and coriander give lean protein chicken some heat, while reduced-fat Greek yogurt cools | Step 1 Combine juices and next 7 ingredients (through habañero) in a medium baking dish; whisk well. Add chicken breasts, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours. Step 2 While chicken marinates, combine yogurt and next 6 ingredients (through pepper) in a small bowl; refrigerate until ready to serve. Step 3 Heat a grill, grill pan, or nonstick sauté pan over high heat. Remove chicken from marinade; pat dry with paper towels. If using a grill or grill pan, brush chicken on both sides with oil. If using a nonstick pan, heat oil over high heat until oil begins to shimmer. Cook chicken until golden on both sides and cooked through (about 4 1/2 minutes on each side). Serve with sauce. |
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285 | 2017-11-08 20:48:02 | image/jpeg | 487279d43cffa9b64d9a0a896019cabebf02a1e3 | 14273 | /48/72/79/d4/487279d43cffa9b64d9a0a896019cabebf02a1e3.jpg?itok=5n0iKWRk | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/48/72/79/d4/487279d43cffa9b64d9a0a896019cabebf02a1e3.jpg?itok=5n0iKWRk | 308 | 2017-11-08 03:34:59 | Roman Holiday | sites/default/files/styles/smallest_16_9/public/styles/main/public/roman-holiday-x-420x420.jpg?itok=5n0iKWRk | After a big meal, sip this for better digestion. Bitters and star anise are natural tummy soothers. | Combine Campari, grapefruit juice, infused Star Anise Agave Nectar (optional), and a splash of bitters. Pour into an ice-filled rocks glass; garnish with a slice of grapefruit and/or star anise. Serve immediately. | |
286 | 2017-11-08 20:48:10 | image/jpeg | dcce9b7d057ccf45b3164922af55ca9af783add3 | 16552 | /dc/ce/9b/7d/dcce9b7d057ccf45b3164922af55ca9af783add3.jpg?itok=l950XinV | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/dc/ce/9b/7d/dcce9b7d057ccf45b3164922af55ca9af783add3.jpg?itok=l950XinV | 309 | 2017-11-08 03:35:12 | Chili-Spiked Pita Chips | sites/default/files/styles/smallest_16_9/public/styles/main/public/chili-spiked-pita-chips-x-420x420.jpg?itok=l950XinV | Forget the oily chips! Snack on fibrous whole-grain pitas with a spicy twist. Chili powder is said to have an anti-inflammatory effect, which may help relieve pain. | Coat pita with cooking spray; sprinkle with chili powder. Cut pita into 6 triangles; place on a baking sheet. In toaster oven or broiler, toast 5 minutes or until crunchy, turning once. | |
287 | 2017-11-08 20:48:16 | image/jpeg | 9cc5734191294806b2cec3d09dfa692d16e0d746 | 20418 | /9c/c5/73/41/9cc5734191294806b2cec3d09dfa692d16e0d746.jpg?itok=djZaMGkp | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9c/c5/73/41/9cc5734191294806b2cec3d09dfa692d16e0d746.jpg?itok=djZaMGkp | 310 | 2017-11-08 03:35:17 | Dark Chocolate and Oat Clusters | sites/default/files/styles/smallest_16_9/public/styles/main/public/dark-chocolate-oat-clusters-x-420x420.jpg?itok=djZaMGkp | These healthy, 4-ingredient cookies are perfect for on-the-go snacks or for packing in a lunch bag. Dark chocolate is rich in heart-healthy antioxidants, oats are filled with fiber, and peanut butter gives you a delicious dose of protein. | Place peanut butter, milk, and semisweet chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes). Stir in oats; remove from heat. With a spoon or melon baller, drop 8 ball-shaped portions on a wax paper-lined baking sheet; let set in refrigerator 10 minutes before serving. | |
288 | 2017-11-08 20:48:17 | image/jpeg | e99d45d1d72a84b13dfb2f163a58bcf7fa4c3f02 | 13088 | /e9/9d/45/d1/e99d45d1d72a84b13dfb2f163a58bcf7fa4c3f02.jpg?itok=lVDaCwyf | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e9/9d/45/d1/e99d45d1d72a84b13dfb2f163a58bcf7fa4c3f02.jpg?itok=lVDaCwyf | 311 | 2017-11-08 03:35:24 | Minty Sake | sites/default/files/styles/smallest_16_9/public/styles/main/public/minty-shake-x-420x420.jpg?itok=lVDaCwyf | Watching your waist? This ginger-and-mint combo is low-cal and eases bloat. | Combine 2 mint sprigs and ginger in a chilled rocks glass; mash well. Fill glass with ice. Add chilled sake and chilled pear nectar; stir well. Garnish with a mint sprig; serve immediately. | |
289 | 2017-11-08 20:48:17 | image/jpeg | d73974df1f214ddde8e82ccb96c9b5f1d354e32e | 19052 | /d7/39/74/df/d73974df1f214ddde8e82ccb96c9b5f1d354e32e.jpg?itok=_AZLQ3Ir | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d7/39/74/df/d73974df1f214ddde8e82ccb96c9b5f1d354e32e.jpg?itok=_AZLQ3Ir | 312 | 2017-11-08 03:35:29 | Baked Polenta with Garlic and Parmesan Crostini | sites/default/files/styles/smallest_16_9/public/styles/main/public/baked-polenta-with-garlic-x-420x420.jpg?itok=_AZLQ3Ir | The carbs and fiber in eggs and polenta make this side dish rich and filling. | Preheat oven to 375°. Place peeled garlic cloves and olive oil in a pot over medium heat; cook until garlic is soft (5-6 minutes). Remove from heat; set aside. Bring milk to a boil; remove from heat. Add polenta to pan; mash until smooth. Add egg, 1 tablespoon chopped parsley, butter, crushed red pepper, salt, and pepper to pan; bring to boil. Reduce heat, and cook until thick (about 5 minutes). Transfer into 6 (6-ounce) ramekins; sprinkle each with 2 tablespoons plus 2 teaspoons Parmesan cheese. Bake 15 minutes. To make crostini: Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan. Bake 2-3 minutes. Top each ramekin with 3 garlic cloves. Sprinkle ramekins evenly with a total of 1 tablespoon chopped parsley; serve with 2 crostini. |
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290 | 2017-11-08 20:48:22 | image/jpeg | 72dea063e7a2c497b4f2b85a33bc8c8b7cfc243c | 14427 | /72/de/a0/63/72dea063e7a2c497b4f2b85a33bc8c8b7cfc243c.jpg?itok=SWeeYPwm | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/72/de/a0/63/72dea063e7a2c497b4f2b85a33bc8c8b7cfc243c.jpg?itok=SWeeYPwm | 313 | 2017-11-08 03:35:30 | Parmesan, Parsley, and Maldon Salt Popcorn | sites/default/files/styles/smallest_16_9/public/styles/main/public/parmesan-parsley-popcorn-x-420x420.jpg?itok=SWeeYPwm | Parmesan easily replaces added butter and salt, keeping this popcorn treat a snack low in sodium and fat. | In a large bowl, combine freshly popped popcorn and truffle oil, drizzling until all kernels are lightly coated. Add grated Parmesan, tossing well (continue to mix the popcorn to prevent cheese from clumping). Top with salt and parsley. | |
291 | 2017-11-08 20:48:29 | image/jpeg | 60717ed0fa759cf4a1aa470d18480724fbcee801 | 16769 | /60/71/7e/d0/60717ed0fa759cf4a1aa470d18480724fbcee801.jpg?itok=iMJLVpBa | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/60/71/7e/d0/60717ed0fa759cf4a1aa470d18480724fbcee801.jpg?itok=iMJLVpBa | 314 | 2017-11-08 03:35:55 | Vanilla and Cinnamon-Sugar Popcorn | sites/default/files/styles/smallest_16_9/public/styles/main/public/vanilla-cinnamon-sugar-popcorn-x-420x420.jpg?itok=iMJLVpBa | Popcorn is a healthy alternative to snacks like potato chips, candy, or cookies. Low in calories and high in fiber, this sweet and salty treat is guilt-free. | Step 1 Heat a small saucepan over low heat; add butter and vanilla beans. Cook over low heat until butter takes on vanilla aroma (about 15-20 minutes). Strain butter; keep warm. Step 2 In a small bowl, combine sugars and cinnamon; set aside. In a large bowl, toss popcorn while drizzling with 1/4 cup vanilla butter (reserve remaining vanilla butter to use on toast or muffins). Sprinkle popcorn with dry mixture; toss. Sprinkle with sea salt. |
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292 | 2017-11-08 20:48:34 | image/jpeg | 8e7f4f21ddba4c414593f978cd39e9ee2232c447 | 13671 | /8e/7f/4f/21/8e7f4f21ddba4c414593f978cd39e9ee2232c447.jpg?itok=BGP982K6 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8e/7f/4f/21/8e7f4f21ddba4c414593f978cd39e9ee2232c447.jpg?itok=BGP982K6 | 315 | 2017-11-08 03:35:57 | Polenta Pancakes with Blackberry Sauce | sites/default/files/styles/smallest_16_9/public/styles/main/public/polenta-pancakes-x-420x420.jpg?itok=BGP982K6 | Polenta can act as a gluten-free substitute for almost any wheat-based meal because its main ingredient is cornmeal. Perfect for pancakes! | Slice polenta into 1/4-inch-thick rounds. Sprinkle with cinnamon, nutmeg, and brown sugar. Heat butter in a large pan over medium-high heat; add polenta rounds. Sear until golden brown (2-3 minutes on each side). Place frozen blackberries, sugar, and lemon juice in a blender; blend until smooth. Strain the mixture into a bowl, pressing with a spatula. Heat the sauce in a small saucepan over low heat. Cook 3 minutes; add orange-flavored liqueur. Stir until the sauce is heated through. Serve sauce over polenta cakes; top with whipped topping. Sprinkle with orange zest; serve. |
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293 | 2017-11-08 20:48:40 | image/jpeg | be0ee79e19867c4ef185a42c58bb93f1b2a29756 | 36396 | /be/0e/e7/9e/be0ee79e19867c4ef185a42c58bb93f1b2a29756.jpg?itok=n0WTWT4p | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/be/0e/e7/9e/be0ee79e19867c4ef185a42c58bb93f1b2a29756.jpg?itok=n0WTWT4p | 319 | 2017-11-08 03:36:06 | Roasted Figs With Goat Cheese, Honey and Pepper | sites/default/files/styles/smallest_16_9/public/styles/main/public/roasted-figs-goat-cheese-honey-pepper-x.jpg?itok=n0WTWT4p | To add a layer of flavor, sprinkle on a teaspoon or two of fresh rosemary or thyme after you salt and pepper the figs. | Preheat oven to 425°F. Trim stems from figs and slice in half lengthwise. Sandwich fig halves with cheese; arrange figs standing up in a 6-inch heavy- bottom skillet (preferably cast-iron). Drizzle with honey and oil; sprinkle with 1/8 tsp. each salt and pepper. Roast until warm and bubbly, 15 to 20 minutes. Serve with baguette slices, if desired. | |
294 | 2017-11-08 20:48:44 | image/jpeg | b7a4c150143bb119f81daec1f5f1a4dffa9efc34 | 26237 | /b7/a4/c1/50/b7a4c150143bb119f81daec1f5f1a4dffa9efc34.jpg?itok=w9fgIV9l | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b7/a4/c1/50/b7a4c150143bb119f81daec1f5f1a4dffa9efc34.jpg?itok=w9fgIV9l | 320 | 2017-11-08 03:36:09 | Spice-Rubbed Chicken With Honey-Glazed Plums | sites/default/files/styles/smallest_16_9/public/styles/main/public/spice-rubbed-chicken-honey-glazed-plums-x.jpg?itok=w9fgIV9l | Look for plums that are smooth-skinned and rich in color with no brown patches. | Step 1 Step 2 | |
295 | 2017-11-08 20:48:50 | image/jpeg | 8228b9c0f42a1c64ea6210bc5ae217a58926f892 | 31770 | /82/28/b9/c0/8228b9c0f42a1c64ea6210bc5ae217a58926f892.jpg?itok=ZRDGcUCv | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/82/28/b9/c0/8228b9c0f42a1c64ea6210bc5ae217a58926f892.jpg?itok=ZRDGcUCv | 321 | 2017-11-08 03:36:12 | Carrot-Apple-Flax Muffins | sites/default/files/styles/smallest_16_9/public/styles/main/public/carrot-apple-flax-muffins-x.jpg?itok=ZRDGcUCv | Leave the peels on the applesthe grated pieces won't affect the muffins' texture, plus you'll get fiber and cancer-fighting antioxidants. | Step 1 Step 2 Step 3 | |
296 | 2017-11-08 20:48:51 | image/jpeg | 921a635d8df55913e273f27d466c29ca74cfc33b | 26477 | /92/1a/63/5d/921a635d8df55913e273f27d466c29ca74cfc33b.jpg?itok=mLvF-lWE | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/92/1a/63/5d/921a635d8df55913e273f27d466c29ca74cfc33b.jpg?itok=mLvF-lWE | 322 | 2017-11-08 03:36:15 | Pork Loin Chops With Apple and Shallot | sites/default/files/styles/smallest_16_9/public/styles/main/public/pork-loin-chops-apple-shallot-x.jpg?itok=mLvF-lWE | An apple a day can help you shop smarter. In a study, people who ate the fruit before hitting a grocery store bought 25% more fruits and veggies than those who didn't. | Step 1 Step 2 Step 3 | |
297 | 2017-11-08 20:48:55 | image/jpeg | 81c032aabdcceb7abc896c7dc3740938b8d9ed6f | 36211 | /81/c0/32/aa/81c032aabdcceb7abc896c7dc3740938b8d9ed6f.jpg?itok=cr8VQE_1 | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/81/c0/32/aa/81c032aabdcceb7abc896c7dc3740938b8d9ed6f.jpg?itok=cr8VQE_1 | 323 | 2017-11-08 03:36:18 | Maple and Bacon Popcorn | sites/default/files/styles/smallest_16_9/public/styles/main/public/maple-bacon-popcorn-x.jpg?itok=cr8VQE_1 | No worries about the fat: Canadian-style bacon comes from the loin, a leaner cut than the belly (the source of American bacon). | Step 1 Step 2 | |
298 | 2017-11-08 20:49:01 | image/jpeg | 790e90e5ce9095b47602286e339896b6ee80c4ea | 25610 | /79/0e/90/e5/790e90e5ce9095b47602286e339896b6ee80c4ea.jpg?itok=RiGZekPd | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/79/0e/90/e5/790e90e5ce9095b47602286e339896b6ee80c4ea.jpg?itok=RiGZekPd | 324 | 2017-11-08 03:36:21 | Herby Edamame Dip With Buckwheat Crackers | sites/default/files/styles/smallest_16_9/public/styles/main/public/herby-edamame-dip-buckwheat-crackers-x.jpg?itok=RiGZekPd | Buckwheat groats are packed with protein, along with zinc, copper, manganese, and magnesium. Find them with the whole grains at the supermarket or in health-food stores. | Step 1 Step 2 Step 3 Step 4 | |
299 | 2017-11-08 20:49:06 | image/jpeg | f2cd19eb665d8f7d3edb21df894dba7fef7d05a0 | 38697 | /f2/cd/19/eb/f2cd19eb665d8f7d3edb21df894dba7fef7d05a0.jpg?itok=rsa1bMHN | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f2/cd/19/eb/f2cd19eb665d8f7d3edb21df894dba7fef7d05a0.jpg?itok=rsa1bMHN | 325 | 2017-11-08 03:36:23 | Apricot and Chocolate Puffed Rice Bars | sites/default/files/styles/smallest_16_9/public/styles/main/public/apricot-chocolate-puffed-rice-bars-x.jpg?itok=rsa1bMHN | Dried apricots are rich in beta-carotene, an antioxidant that's key for healthy skin and eyes. | Line a 9-by-5-inch loaf pan with parchment. In a small pan, cook honey over medium heat until reduced by half, 2 to 4 minutes. In a large bowl, combine coconut, almonds, apricots, cocoa nibs, puffed rice and vanilla; pour over hot honey. Mix with a wooden spoon until everything is well-coated. Spoon into prepared loaf pan and place another piece of parchment on top. Use your hands to firmly push mixture into all corners until surface is even. Refrigerate for 2 hours. Remove mixture from loaf pan, place on a cutting board, strip off parchment and slice into 6 portions. Melt chocolate in microwave on low power in 15-second increments, stirring between each, until melted, about 1 minute total. Pour into a pastry bag fitted with a small plain tip (or a ziplock bag with a corner snipped off) and drizzle over rice bars. Serve immediately, or store in an airtight container for up to 5 days. |
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300 | 2017-11-08 20:49:08 | image/jpeg | 0f62fbcc9bdba3de2c0686d02161b8fcc0e1e487 | 24447 | /0f/62/fb/cc/0f62fbcc9bdba3de2c0686d02161b8fcc0e1e487.jpg?itok=A_pHfH0q | https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/0f/62/fb/cc/0f62fbcc9bdba3de2c0686d02161b8fcc0e1e487.jpg?itok=A_pHfH0q | 326 | 2017-11-08 03:36:29 | Mango and Chia Pudding | sites/default/files/styles/smallest_16_9/public/styles/main/public/mango-chia-pudding-x.jpg?itok=A_pHfH0q | Just two tablespoons of those itty-bitty chia seeds have 6 grams of protein and 10 grams of fiber, plus calcium, iron, and omega-3s. | In a blender, mix mango pieces into a smooth puree. Stir in orange juice and chia seeds. Refrigerate for 1 hour. Divide between 2 bowls or glasses, top with pomegranate seeds and serve. | |
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