301 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
71 |
2017-11-07 22:15:51 |
Asian Baked Salmon with Bok Choy |
e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png |
Minutes |
Asian |
45 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
154 |
2017-11-07 22:11:41 |
Heat a large non-stick sauté pan over medium-high heat with 2 teaspoons of olive oil. When the pan is hot add the bok choy and mushrooms and cook for 5 to 7 minutes or until fork tender. |
|
302 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
71 |
2017-11-07 22:15:51 |
Asian Baked Salmon with Bok Choy |
e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png |
Minutes |
Asian |
45 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
155 |
2017-11-07 22:11:41 |
Add the remaining tamari mixture to the pan and mix to combine. Remove from heat and set aside for plating. |
|
303 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
71 |
2017-11-07 22:15:51 |
Asian Baked Salmon with Bok Choy |
e2/guid/Chefd AsianBakedSalmon.png/44850f24-f39f-45bb-866d-b266ceb4f96e.png |
Minutes |
Asian |
45 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
156 |
2017-11-07 22:11:41 |
In the center of two plates, place the bok choy and mushrooms. Place the salmon over the bok choy and mushrooms. Enjoy! |
|
304 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
72 |
2017-11-07 22:15:54 |
Asian Beef Salad Single Serving |
e2/guid/AsianBeefSalad.png/97c48525-5860-41de-8e6c-456f2821e6fe.png |
720 Minutes |
American |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
304 |
2017-11-07 22:15:54 |
Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
|
305 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
72 |
2017-11-07 22:15:54 |
Asian Beef Salad Single Serving |
e2/guid/AsianBeefSalad.png/97c48525-5860-41de-8e6c-456f2821e6fe.png |
720 Minutes |
American |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
305 |
2017-11-07 22:15:54 |
To remaining soy sauce mixture, add curry powder and ginger.Heat canola oil in a large skillet over high heat until very hot. |
|
306 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
72 |
2017-11-07 22:15:54 |
Asian Beef Salad Single Serving |
e2/guid/AsianBeefSalad.png/97c48525-5860-41de-8e6c-456f2821e6fe.png |
720 Minutes |
American |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
306 |
2017-11-07 22:15:54 |
Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat and serve immediately. |
|
307 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
73 |
2017-11-07 22:15:58 |
Asian Beef Salad with Edamame |
e2/guid/AsianBeefSalad.png/597e348d-14f2-458c-a437-2c6daa2529ce.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
307 |
2017-11-07 22:15:58 |
Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
|
308 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
73 |
2017-11-07 22:15:58 |
Asian Beef Salad with Edamame |
e2/guid/AsianBeefSalad.png/597e348d-14f2-458c-a437-2c6daa2529ce.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
308 |
2017-11-07 22:15:58 |
To remaining soy sauce mixture, add curry powder and ground ginger. Heat canola oil in a large skillet over high heat until very hot. |
|
309 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
73 |
2017-11-07 22:15:58 |
Asian Beef Salad with Edamame |
e2/guid/AsianBeefSalad.png/597e348d-14f2-458c-a437-2c6daa2529ce.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
309 |
2017-11-07 22:15:58 |
Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts, edamame and reserved soy dressing. Toss to coat. |
|
310 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
74 |
2017-11-07 22:16:08 |
Asian Beef Salad with Sesame Seeds |
e2/guid/AsianBeefSalad.png/b67ef771-adb3-44b7-a239-49917960c81c.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
310 |
2017-11-07 22:16:08 |
Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and granular sugar substitute in a small bowl. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. |
|
311 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
74 |
2017-11-07 22:16:08 |
Asian Beef Salad with Sesame Seeds |
e2/guid/AsianBeefSalad.png/b67ef771-adb3-44b7-a239-49917960c81c.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
311 |
2017-11-07 22:16:08 |
To remaining soy sauce mixture, add curry powder and ginger. Heat canola oil in a large skillet over high heat until very hot. |
|
312 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
74 |
2017-11-07 22:16:08 |
Asian Beef Salad with Sesame Seeds |
e2/guid/AsianBeefSalad.png/b67ef771-adb3-44b7-a239-49917960c81c.png |
720 Minutes |
Asian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
312 |
2017-11-07 22:16:08 |
Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing. Toss to coat. Sprinkle with sesame seeds. |
|
313 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
313 |
2017-11-07 22:16:11 |
Marinate the chicken tenderloins by placing them in a plastic bag with 1 tbsp tamari, 1 tbsp rice vinegar, 1/2 tsp minced ginger and 3-4 drops stevia. Set aside. |
|
314 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
314 |
2017-11-07 22:16:11 |
While the chicken marinates prepare the vegetables. Slice the avocado into 8 long pieces. Cut the cucumber and jicama into sticks measuring about 3 x 1/8 inches. Divide ingredients into 4 equal sets. Set all aside on a cutting board along with the spri |
|
315 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
315 |
2017-11-07 22:16:11 |
Place the vegetable oil in a nonstick skillet over medium-high heat. Add the chicken, discarding the remaining marinade and plastic bag. Cook until no longer pink in the center; about 3 minutes per side. Place on the cutting board with the other ingred |
|
316 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
316 |
2017-11-07 22:16:11 |
In a small bowl combine the peanut butter, water, 1 1/2 tsp tamari, 1/2 tsp minced ginger, 3-4 drops stevia and 3/4 tsp sriracha. Blend until all ingredients are incorporated, adjust seasonings to your taste by adding more tamari, ginger, stevia or srira |
|
317 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
317 |
2017-11-07 22:16:11 |
Assembly: Place the 1/2 sheet of nori on a flat surface. Place the sliced avocado, cucumber, jicama, and cilantro at a slight angle so they align with the corner of one end of the nori sheet with about 1/2-inch of the corner of the nori sheet sticking o |
|
318 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
75 |
2017-11-07 22:16:11 |
Asian Chicken Handrolls with Peanut Sauce |
|
Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
318 |
2017-11-07 22:16:11 |
Serve wraps with any remaining sauce for dipping. |
|
319 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
76 |
2017-11-07 22:16:15 |
Asian Lobster Salad |
e2/guid/AsianLobsterSalad.png/663f99cf-4c43-4fcf-94a3-2a7054844120.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
319 |
2017-11-07 22:16:15 |
For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds. |
|
320 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
76 |
2017-11-07 22:16:15 |
Asian Lobster Salad |
e2/guid/AsianLobsterSalad.png/663f99cf-4c43-4fcf-94a3-2a7054844120.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
320 |
2017-11-07 22:16:15 |
For the dressing: In a small bowl, whisk the rice vinegar, Tamari soy sauce, grated ginger and the canola and sesame oils together. |
|
321 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
76 |
2017-11-07 22:16:15 |
Asian Lobster Salad |
e2/guid/AsianLobsterSalad.png/663f99cf-4c43-4fcf-94a3-2a7054844120.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
321 |
2017-11-07 22:16:15 |
Pour dressing over salad and toss gently to coat. Season with fresh ground black pepper and salt. |
|
322 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
322 |
2017-11-07 22:16:24 |
Heat grill to high. |
|
323 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
323 |
2017-11-07 22:16:24 |
Combine soy sauce, rice wine, sesame oil, ginger, garlic and sugar substitute in a large bowl. |
|
324 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
324 |
2017-11-07 22:16:24 |
Add tuna, scallions and red pepper and toss to coat. Marinate for 15 minutes in the refrigerator. Remove tuna, scallions and red pepper from marinade and set aside. |
|
325 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
325 |
2017-11-07 22:16:24 |
Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients. Discard marinade. |
|
326 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
326 |
2017-11-07 22:16:24 |
Thread skewers, alternating 3 pieces of tuna, 2 pieces of scallions, 2 pieces of red pepper and 3 pieces of eggplant on each. Eggplant should be skewered through both skin sides of the rounds. |
|
327 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
78 |
2017-11-07 22:16:24 |
Asian Tuna Kebabs |
e2/guid/AsianTunaKebabs.png/dddf12c2-5f4b-4358-bb46-7feb11997e38.png |
25 Minutes |
Asian |
8 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
327 |
2017-11-07 22:16:24 |
Grill for 3-4 minutes per side tuna will be rare in the center. |
|
328 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
79 |
2017-11-07 22:16:30 |
Asian Vegetable Bowl |
e2/guid/AsianVegetableBowl.png/bb0ba8bf-28e7-4cad-8964-b95302b768c4.png |
10 Minutes |
Asian |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
328 |
2017-11-07 22:16:30 |
In a large saucepan, bring broth and tamari to a boil. |
|
329 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
79 |
2017-11-07 22:16:30 |
Asian Vegetable Bowl |
e2/guid/AsianVegetableBowl.png/bb0ba8bf-28e7-4cad-8964-b95302b768c4.png |
10 Minutes |
Asian |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
329 |
2017-11-07 22:16:30 |
Reduce heat; add bok choy, mushrooms, ginger, garlic (minced) and chili. Simmer for 5 minutes, until bok choy is tender but still crisp and mushrooms are softened. |
|
330 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
79 |
2017-11-07 22:16:30 |
Asian Vegetable Bowl |
e2/guid/AsianVegetableBowl.png/bb0ba8bf-28e7-4cad-8964-b95302b768c4.png |
10 Minutes |
Asian |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
330 |
2017-11-07 22:16:30 |
Add tomatoes, green onions, tofu and carrot. Heat through for 1 minute. |
|
331 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
79 |
2017-11-07 22:16:30 |
Asian Vegetable Bowl |
e2/guid/AsianVegetableBowl.png/bb0ba8bf-28e7-4cad-8964-b95302b768c4.png |
10 Minutes |
Asian |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
331 |
2017-11-07 22:16:30 |
Stir in cilantro just before serving. |
|
332 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
80 |
2017-11-07 22:16:38 |
Asian Vegetable Noodles |
e2/guid/AsianVegetableNoodles.png/dd9dab61-61cb-436a-b153-a78c4d561a04.png |
30 Minutes |
Asian |
12 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
332 |
2017-11-07 22:16:38 |
Prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water and drain the rest. Transfer pasta to a large bowl and toss with 1 tablespoon of the sesame oil. Cover lightly with plastic wrap. |
|
333 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
80 |
2017-11-07 22:16:38 |
Asian Vegetable Noodles |
e2/guid/AsianVegetableNoodles.png/dd9dab61-61cb-436a-b153-a78c4d561a04.png |
30 Minutes |
Asian |
12 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
333 |
2017-11-07 22:16:38 |
In pasta pot, heat vegetable oil on high until it shimmers. Add ginger and garlic and cook, stirring, 30 seconds, until fragrant. Add mushrooms; cook 1 minute more. Add red pepper; cook 1 minute more. Add carrots and bok choy stems; cook 1 minute more (ad |
|
334 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
80 |
2017-11-07 22:16:38 |
Asian Vegetable Noodles |
e2/guid/AsianVegetableNoodles.png/dd9dab61-61cb-436a-b153-a78c4d561a04.png |
30 Minutes |
Asian |
12 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
334 |
2017-11-07 22:16:38 |
Divide pasta on four plates. Make a depression in the center of each and mound with one-fourth of the vegetable mixture. Garnish with chopped green onions and peanuts, if desired. |
|
335 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
82 |
2017-11-07 22:16:46 |
Asian-Style Coleslaw |
e2/guid/AsianStyleColeslaw.png/eb426a11-594d-4a70-94ea-b0a9585f0150.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
335 |
2017-11-07 22:16:46 |
Place cabbage in a large bowl; grate carrot into cabbage. Mix in snow peas. |
|
336 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
82 |
2017-11-07 22:16:46 |
Asian-Style Coleslaw |
e2/guid/AsianStyleColeslaw.png/eb426a11-594d-4a70-94ea-b0a9585f0150.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
336 |
2017-11-07 22:16:46 |
In a small bowl, mix oils, vinegar, tamari, ginger and sugar substitute. |
|
337 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
82 |
2017-11-07 22:16:46 |
Asian-Style Coleslaw |
e2/guid/AsianStyleColeslaw.png/eb426a11-594d-4a70-94ea-b0a9585f0150.png |
15 Minutes |
Asian |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
337 |
2017-11-07 22:16:46 |
Pour dressing over salad; toss to coat. Season to taste with salt. |
|
338 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
83 |
2017-11-07 22:16:51 |
Asparagus and Leek Soup |
e2/guid/AsparagusAndLeekSoup.png/8ae09b0b-c16f-4d0f-b727-470dfa182da9.png |
15 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
338 |
2017-11-07 22:16:52 |
Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and sauté for 30 more seconds. |
|
339 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
83 |
2017-11-07 22:16:51 |
Asparagus and Leek Soup |
e2/guid/AsparagusAndLeekSoup.png/8ae09b0b-c16f-4d0f-b727-470dfa182da9.png |
15 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
339 |
2017-11-07 22:16:52 |
Add broth to pot and bring to a boil. |
|
340 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
83 |
2017-11-07 22:16:51 |
Asparagus and Leek Soup |
e2/guid/AsparagusAndLeekSoup.png/8ae09b0b-c16f-4d0f-b727-470dfa182da9.png |
15 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
340 |
2017-11-07 22:16:52 |
Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender. |
|
341 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
83 |
2017-11-07 22:16:51 |
Asparagus and Leek Soup |
e2/guid/AsparagusAndLeekSoup.png/8ae09b0b-c16f-4d0f-b727-470dfa182da9.png |
15 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
341 |
2017-11-07 22:16:52 |
Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth. |
|
342 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
83 |
2017-11-07 22:16:51 |
Asparagus and Leek Soup |
e2/guid/AsparagusAndLeekSoup.png/8ae09b0b-c16f-4d0f-b727-470dfa182da9.png |
15 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
342 |
2017-11-07 22:16:52 |
Return to pot to heat through before serving (if necessary). Season with salt and freshly ground black pepper to taste. |
|
343 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
87 |
2017-11-07 22:16:58 |
Apricot-Apple Cloud |
e2/guid/ApricotAppleCloud.png/0e041c5f-87b6-4e25-9a6f-bdecf8c91b0b.png |
65 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
343 |
2017-11-07 22:16:58 |
With an electric mixer on medium, beat cream and sugar substitute until medium-firm peaks form. |
|
344 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
87 |
2017-11-07 22:16:58 |
Apricot-Apple Cloud |
e2/guid/ApricotAppleCloud.png/0e041c5f-87b6-4e25-9a6f-bdecf8c91b0b.png |
65 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
344 |
2017-11-07 22:16:58 |
Gently fold in baby food (you will need 16 oz or four 4 oz jars). |
|
345 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
87 |
2017-11-07 22:16:58 |
Apricot-Apple Cloud |
e2/guid/ApricotAppleCloud.png/0e041c5f-87b6-4e25-9a6f-bdecf8c91b0b.png |
65 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
345 |
2017-11-07 22:16:58 |
Divide among 6 dessert glasses and chill at least 1 hour before serving. |
|
346 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
88 |
2017-11-07 22:17:08 |
Artichokes with Three Cheeses |
e2/guid/ArtichokesWithThreeCheeses.png/41669c11-b0c1-4cee-9283-8d4f62260058.png |
20 Minutes |
American |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
346 |
2017-11-07 22:17:08 |
Preheat oven to 400°F. |
|
347 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
88 |
2017-11-07 22:17:08 |
Artichokes with Three Cheeses |
e2/guid/ArtichokesWithThreeCheeses.png/41669c11-b0c1-4cee-9283-8d4f62260058.png |
20 Minutes |
American |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
347 |
2017-11-07 22:17:08 |
Arrange artichoke hearts in a single layer on the bottom of an 11-by-7-inch (2-quart) baking dish. Top with garlic and broth. Drizzle with olive oil and lemon juice. Sprinkle with parsley and basil. |
|
348 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
88 |
2017-11-07 22:17:08 |
Artichokes with Three Cheeses |
e2/guid/ArtichokesWithThreeCheeses.png/41669c11-b0c1-4cee-9283-8d4f62260058.png |
20 Minutes |
American |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
348 |
2017-11-07 22:17:08 |
Cover evenly with the cheeses, ending with the Parmesan. Cover with aluminum foil, and bake until artichokes are tender and cheeses are melted, about 15 minutes. |
|
349 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
88 |
2017-11-07 22:17:08 |
Artichokes with Three Cheeses |
e2/guid/ArtichokesWithThreeCheeses.png/41669c11-b0c1-4cee-9283-8d4f62260058.png |
20 Minutes |
American |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
349 |
2017-11-07 22:17:08 |
Uncover and continue baking until cheese is lightly golden and slightly crusty, about 25 minutes more. |
|
350 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
88 |
2017-11-07 22:17:08 |
Artichokes with Three Cheeses |
e2/guid/ArtichokesWithThreeCheeses.png/41669c11-b0c1-4cee-9283-8d4f62260058.png |
20 Minutes |
American |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
350 |
2017-11-07 22:17:08 |
Remove from oven, and cool. Serve warm or at room temperature. |
|
351 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
351 |
2017-11-07 22:17:26 |
Heat oven to 350°F. Lightly coat an 8-inch by 4-inch loaf pan with olive oil spray. |
|
352 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
352 |
2017-11-07 22:17:26 |
Place olive oil and garlic in a small microwave-safe cup and microwave on high until garlic turns golden, about 1 minute. (Or cook in a small saucepan over medium-high heat, for 4 to 5 minutes, stirring occasionally.) Set aside. |
|
353 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
353 |
2017-11-07 22:17:26 |
In a large mixing bowl, combine baking mix (2 cups), baking powder and salt and blend well. Add club soda, eggs and 1 tablespoon of the garlic oil. Mix by hand or with an electric mixer until just combined. |
|
354 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
354 |
2017-11-07 22:17:26 |
Transfer dough to prepared pan, smooth top and bake 45 minutes, until a tester inserted into the center comes out clean. |
|
355 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
355 |
2017-11-07 22:17:26 |
Transfer loaf to a wire rack to cool for 20 minutes. Meanwhile, increase oven temperature to 400°F. |
|
356 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
356 |
2017-11-07 22:17:26 |
When loaf has cooled, using a serrated knife, cut loaf into 20 thin slices. Place them on an ungreased baking sheet and brush with the remaining garlic oil, turning to coat both sides. |
|
357 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
93 |
2017-11-07 22:17:26 |
Atkins Garlic Toast Crisps |
e2/guid/AtkinsGarlicToastCrisps.png/b4913ec6-68fd-460e-86df-2e3c5ea70738.png |
10 Minutes |
American |
60 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
357 |
2017-11-07 22:17:26 |
Bake until golden and crisp, about 14 minutes. |
|
358 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
95 |
2017-11-07 22:17:37 |
Avocado Salsa |
e2/guid/AvocadoSalsa.png/e268cd40-8033-4a87-8182-1cdfa719bc15.png |
10 Minutes |
Mexican |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
358 |
2017-11-07 22:17:37 |
Chop the tomato and cilantro, set aside. Finely dice the onion and jalapeno. |
|
359 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
95 |
2017-11-07 22:17:37 |
Avocado Salsa |
e2/guid/AvocadoSalsa.png/e268cd40-8033-4a87-8182-1cdfa719bc15.png |
10 Minutes |
Mexican |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
359 |
2017-11-07 22:17:37 |
Remove the avocado from the skin, chop it and place it in a serving bowl. Add the onion, jalapeño and lime juice to the avocado and gently combine; do not mash. |
|
360 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
95 |
2017-11-07 22:17:37 |
Avocado Salsa |
e2/guid/AvocadoSalsa.png/e268cd40-8033-4a87-8182-1cdfa719bc15.png |
10 Minutes |
Mexican |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
360 |
2017-11-07 22:17:37 |
Fold in tomato and chopped cilantro and season with salt and pepper. |
|
361 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
95 |
2017-11-07 22:17:37 |
Avocado Salsa |
e2/guid/AvocadoSalsa.png/e268cd40-8033-4a87-8182-1cdfa719bc15.png |
10 Minutes |
Mexican |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
361 |
2017-11-07 22:17:37 |
Cover and refrigerate until ready to serve. |
|
362 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
96 |
2017-11-07 22:17:45 |
Bagna Cauda |
e2/guid/BagnaCauda.png/2250c802-a21b-4cbe-a4ed-cddaf7431803.png |
5 Minutes |
Italian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
362 |
2017-11-07 22:17:45 |
In a small saucepan, heat olive oil and butter over medium heat. |
|
363 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
96 |
2017-11-07 22:17:45 |
Bagna Cauda |
e2/guid/BagnaCauda.png/2250c802-a21b-4cbe-a4ed-cddaf7431803.png |
5 Minutes |
Italian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
363 |
2017-11-07 22:17:45 |
Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). |
|
364 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
96 |
2017-11-07 22:17:45 |
Bagna Cauda |
e2/guid/BagnaCauda.png/2250c802-a21b-4cbe-a4ed-cddaf7431803.png |
5 Minutes |
Italian |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
364 |
2017-11-07 22:17:45 |
Add pepper to taste. Transfer to a hot pot or heated dish and serve with vegetables. |
|
365 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
97 |
2017-11-07 22:17:52 |
Baked Brie with Sun-Dried Tomatoes and Pine Nuts |
e2/guid/BakedBrieWithSunDriedTomatoesAndPineNuts.png/6154b8db-2399-48cb-83b4-385d2eeb2cd4.png |
5 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
365 |
2017-11-07 22:17:52 |
Heat oven to 450°F. |
|
366 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
97 |
2017-11-07 22:17:52 |
Baked Brie with Sun-Dried Tomatoes and Pine Nuts |
e2/guid/BakedBrieWithSunDriedTomatoesAndPineNuts.png/6154b8db-2399-48cb-83b4-385d2eeb2cd4.png |
5 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
366 |
2017-11-07 22:17:52 |
With a sharp knife, trim white rind off top of cheese. Place cheese in a pie plate. |
|
367 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
97 |
2017-11-07 22:17:52 |
Baked Brie with Sun-Dried Tomatoes and Pine Nuts |
e2/guid/BakedBrieWithSunDriedTomatoesAndPineNuts.png/6154b8db-2399-48cb-83b4-385d2eeb2cd4.png |
5 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
367 |
2017-11-07 22:17:52 |
Mix chopped sun-dried tomatoes and parsley, spread evenly over surface of cheese, sprinkle with pine nuts and bake 10 minutes until heated through. |
|
368 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
98 |
2017-11-07 22:17:59 |
Baked Eggplant Puree |
e2/guid/BakedEggplantPuree.png/97c7cfc2-1f9b-4652-a60c-3586f751c451.png |
15 Minutes |
Other |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
368 |
2017-11-07 22:17:59 |
Preheat oven to 425°F. |
|
369 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
98 |
2017-11-07 22:17:59 |
Baked Eggplant Puree |
e2/guid/BakedEggplantPuree.png/97c7cfc2-1f9b-4652-a60c-3586f751c451.png |
15 Minutes |
Other |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
369 |
2017-11-07 22:17:59 |
Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes. |
|
370 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
98 |
2017-11-07 22:17:59 |
Baked Eggplant Puree |
e2/guid/BakedEggplantPuree.png/97c7cfc2-1f9b-4652-a60c-3586f751c451.png |
15 Minutes |
Other |
40 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
370 |
2017-11-07 22:17:59 |
Peel eggplant and coarsely chop (or briefly pulse in a food processor or blender)and place in a medium bowl. Mix in oil, garlic and parsley. Salt and pepper to taste. |
|
371 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
99 |
2017-11-07 22:18:02 |
Berries with Chocolate Ganache |
e2/guid/BerriesChocolateGanache.png/c40132e5-3027-4f92-aef0-d1586e08a518.png |
10 Minutes |
French |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
371 |
2017-11-07 22:18:02 |
Combine fruit and place into 6 dessert bowls. |
|
372 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
99 |
2017-11-07 22:18:02 |
Berries with Chocolate Ganache |
e2/guid/BerriesChocolateGanache.png/c40132e5-3027-4f92-aef0-d1586e08a518.png |
10 Minutes |
French |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
372 |
2017-11-07 22:18:02 |
In a small saucepan over low heat, heat chocolate and cream until just melted (this can be done in a microwave for 30 seconds at a time. Be careful not to overheat and burn the chocolate). Add vanilla and stir until smooth. |
|
373 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
99 |
2017-11-07 22:18:02 |
Berries with Chocolate Ganache |
e2/guid/BerriesChocolateGanache.png/c40132e5-3027-4f92-aef0-d1586e08a518.png |
10 Minutes |
French |
5 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
373 |
2017-11-07 22:18:02 |
Cool slightly and drizzle sauce over fruit just before serving. |
|
374 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
100 |
2017-11-07 22:18:10 |
Black Olives with Cheddar |
e2/guid/BlackOlivesWithCheddar.png/2bcfbf2f-5ae2-4ae2-981e-118d7b46a55d.png |
5 Minutes |
Cook Time: Minutes |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
374 |
2017-11-07 22:18:10 |
Dice the cheese and place into hole in the olive. |
|
375 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
100 |
2017-11-07 22:18:10 |
Black Olives with Cheddar |
e2/guid/BlackOlivesWithCheddar.png/2bcfbf2f-5ae2-4ae2-981e-118d7b46a55d.png |
5 Minutes |
Cook Time: Minutes |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
375 |
2017-11-07 22:18:10 |
Pop into your mouth and enjoy! |
|
376 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
101 |
2017-11-07 22:18:15 |
Black Olives with Lemon and Fennel |
e2/guid/BlackOlivesWithLemonAndFennel.png/7574a4f8-b208-44fb-a60f-3b03daeea97d.png |
75 Minutes |
Mediterranean/Greek |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
376 |
2017-11-07 22:18:15 |
Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. Mix lemon rind, black olives, seeds, minced garlic, and oil in a plastic container with a lid. |
|
377 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
101 |
2017-11-07 22:18:15 |
Black Olives with Lemon and Fennel |
e2/guid/BlackOlivesWithLemonAndFennel.png/7574a4f8-b208-44fb-a60f-3b03daeea97d.png |
75 Minutes |
Mediterranean/Greek |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
377 |
2017-11-07 22:18:15 |
Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks. |
|
378 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
102 |
2017-11-07 22:18:20 |
Black Velvet Cupcakes |
e2/guid/BlackVelvetCupcakes.png/16565421-b13e-4245-aa0e-e8dee609e765.png |
5 Minutes |
American |
17 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
378 |
2017-11-07 22:18:20 |
Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside. |
|
379 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
102 |
2017-11-07 22:18:20 |
Black Velvet Cupcakes |
e2/guid/BlackVelvetCupcakes.png/16565421-b13e-4245-aa0e-e8dee609e765.png |
5 Minutes |
American |
17 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
379 |
2017-11-07 22:18:20 |
In a medium bowl whisk the eggs with the coconut milk, granular sugar substitute, vanilla, black food coloring and 3 tablespoons melted butter. Set aside. |
|
380 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
102 |
2017-11-07 22:18:20 |
Black Velvet Cupcakes |
e2/guid/BlackVelvetCupcakes.png/16565421-b13e-4245-aa0e-e8dee609e765.png |
5 Minutes |
American |
17 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
380 |
2017-11-07 22:18:20 |
In a small bowl whisk together the coconut flour, baking powder, cocoa powder, baking soda and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven and bake until ful |
|
381 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
102 |
2017-11-07 22:18:20 |
Black Velvet Cupcakes |
e2/guid/BlackVelvetCupcakes.png/16565421-b13e-4245-aa0e-e8dee609e765.png |
5 Minutes |
American |
17 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
381 |
2017-11-07 22:18:20 |
Make Frosting: In a small bowl, beat the cream cheese with an electric mixer until smooth. Add 4 tbsp (1/4 cup) softened butter and continue to beat another minute. Add the erythritol; beat another minute then add vanilla and food coloring as desired. |
|
382 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
105 |
2017-11-07 22:18:24 |
Blue-Cheese Ghosts |
e2/guid/BlueCheese.png/9c5d78a8-30f4-4b75-b3b2-b126adc11807.png |
10 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
382 |
2017-11-07 22:18:24 |
Line two 1-cup molds with plastic wrap. |
|
383 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
105 |
2017-11-07 22:18:24 |
Blue-Cheese Ghosts |
e2/guid/BlueCheese.png/9c5d78a8-30f4-4b75-b3b2-b126adc11807.png |
10 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
383 |
2017-11-07 22:18:24 |
Mix cream cheese and blue cheese in a bowl until blended. Stir in sour cream and pepper. Divide between molds, cover with plastic wrap, and refrigerate for at least 2 hours. |
|
384 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
105 |
2017-11-07 22:18:24 |
Blue-Cheese Ghosts |
e2/guid/BlueCheese.png/9c5d78a8-30f4-4b75-b3b2-b126adc11807.png |
10 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
384 |
2017-11-07 22:18:24 |
Unmold ghosts onto plates, then carefully remove plastic wrap. |
|
385 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
105 |
2017-11-07 22:18:24 |
Blue-Cheese Ghosts |
e2/guid/BlueCheese.png/9c5d78a8-30f4-4b75-b3b2-b126adc11807.png |
10 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
385 |
2017-11-07 22:18:24 |
Cut olive into thin slices, and place on ghosts faces for eyes, or finely chop and sprinkle over molds. |
|
386 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
105 |
2017-11-07 22:18:24 |
Blue-Cheese Ghosts |
e2/guid/BlueCheese.png/9c5d78a8-30f4-4b75-b3b2-b126adc11807.png |
10 Minutes |
American |
Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
386 |
2017-11-07 22:18:24 |
Serve with fresh blanched vegetables such as broccoli, asparagus, celery (do not blanch), bell pepper slices and cherry tomatoes. |
|
387 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
107 |
2017-11-07 22:18:41 |
Buffalo Chicken Egg Salad |
e2/guid/BuffaloChickenEggSalad.png/60f392e7-c7f8-463e-931b-ad2f57ee85da.png |
20 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
387 |
2017-11-07 22:18:41 |
Hard boil the eggs: cover 6 eggs with water, bring to a boil, remove from heat and allow to sit for 10 minutes. Immediately plunge eggs into an ice water bath, allow to cool then peel and dice. Reserve in a medium bowl. |
|
388 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
107 |
2017-11-07 22:18:41 |
Buffalo Chicken Egg Salad |
e2/guid/BuffaloChickenEggSalad.png/60f392e7-c7f8-463e-931b-ad2f57ee85da.png |
20 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
388 |
2017-11-07 22:18:41 |
While eggs are cooking cook chicken over medium heat in a skillet or on the grill until the juices run clear and the meat is no longer pink in the center. Cool and dice; add to the eggs in the bowl. |
|
389 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
107 |
2017-11-07 22:18:41 |
Buffalo Chicken Egg Salad |
e2/guid/BuffaloChickenEggSalad.png/60f392e7-c7f8-463e-931b-ad2f57ee85da.png |
20 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
389 |
2017-11-07 22:18:41 |
To the bowl with the diced eggs and chicken add the mayonnaise, Buffalo hot sauce and blue cheese. Mix to combine and blend flavors. Add salt and pepper to taste. Serve with celery stalks for dipping or carefully fill celery stalks. Drizzle with addit |
|
390 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
111 |
2017-11-07 22:18:44 |
Artichokes with Lemon-Butter |
e2/guid/ArtichokesWithLemonButter.png/e4d4a556-3a6e-4541-88b2-ca4c82f23655.png |
10 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
390 |
2017-11-07 22:18:44 |
Bring 4 quarts of water to a boil in a large pot. Trim the stems of the artichokes to about 2 inches. |
|
391 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
111 |
2017-11-07 22:18:44 |
Artichokes with Lemon-Butter |
e2/guid/ArtichokesWithLemonButter.png/e4d4a556-3a6e-4541-88b2-ca4c82f23655.png |
10 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
391 |
2017-11-07 22:18:44 |
Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds and salt. Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets |
|
392 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
111 |
2017-11-07 22:18:44 |
Artichokes with Lemon-Butter |
e2/guid/ArtichokesWithLemonButter.png/e4d4a556-3a6e-4541-88b2-ca4c82f23655.png |
10 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
392 |
2017-11-07 22:18:44 |
In a small bowl, melt butter in a microwave or saucepan. Mix in juice of remaining lemon, salt and pepper. |
|
393 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
111 |
2017-11-07 22:18:44 |
Artichokes with Lemon-Butter |
e2/guid/ArtichokesWithLemonButter.png/e4d4a556-3a6e-4541-88b2-ca4c82f23655.png |
10 Minutes |
Other |
15 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
393 |
2017-11-07 22:18:44 |
Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. Season with freshly ground salt and pepper to taste. |
|
394 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
115 |
2017-11-07 22:18:50 |
Asparagus in Vinaigrette with Walnuts |
e2/guid/AsparagusWithWalnutsAndVinaigrette.png/564bca86-590a-4b82-aac1-6e7315374a7c.png |
10 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
394 |
2017-11-07 22:18:50 |
Steam asparagus until crisp-tender, about 4-7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside. |
|
395 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
115 |
2017-11-07 22:18:50 |
Asparagus in Vinaigrette with Walnuts |
e2/guid/AsparagusWithWalnutsAndVinaigrette.png/564bca86-590a-4b82-aac1-6e7315374a7c.png |
10 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
395 |
2017-11-07 22:18:50 |
Combine white onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil. |
|
396 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
115 |
2017-11-07 22:18:50 |
Asparagus in Vinaigrette with Walnuts |
e2/guid/AsparagusWithWalnutsAndVinaigrette.png/564bca86-590a-4b82-aac1-6e7315374a7c.png |
10 Minutes |
American |
10 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
396 |
2017-11-07 22:18:50 |
Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired. |
|
397 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
116 |
2017-11-07 22:18:56 |
Asparagus, Mushrooms and Peas |
e2/guid/AsparagusMushroomsPeas.png/63b38c5f-1f24-48f0-87ca-34fbff3b3412.png |
15 Minutes |
American |
25 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
397 |
2017-11-07 22:18:56 |
In a large skillet, melt 2 tablespoons butter over medium-high heat. Reduce heat to medium. Add scallions, and cook until green portion is wilted, about 3 minutes. |
|
398 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
116 |
2017-11-07 22:18:56 |
Asparagus, Mushrooms and Peas |
e2/guid/AsparagusMushroomsPeas.png/63b38c5f-1f24-48f0-87ca-34fbff3b3412.png |
15 Minutes |
American |
25 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
398 |
2017-11-07 22:18:56 |
Add garlic (minced), and cook for 30 seconds. |
|
399 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
116 |
2017-11-07 22:18:56 |
Asparagus, Mushrooms and Peas |
e2/guid/AsparagusMushroomsPeas.png/63b38c5f-1f24-48f0-87ca-34fbff3b3412.png |
15 Minutes |
American |
25 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
399 |
2017-11-07 22:18:56 |
Add remaining tablespoon butter; when melted, add mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes. |
|
400 |
<L1> recipe
id |
ts |
title |
image_url |
prep_time |
style |
cook_time |
phase |
116 |
2017-11-07 22:18:56 |
Asparagus, Mushrooms and Peas |
e2/guid/AsparagusMushroomsPeas.png/63b38c5f-1f24-48f0-87ca-34fbff3b3412.png |
15 Minutes |
American |
25 Minutes |
Phase 1 |
|
<L1> direction
id |
ts |
value |
400 |
2017-11-07 22:18:56 |
Add vinegar, and cook for 2 minutes. |
|