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recipe.id | recipe.ts | recipe.title | recipe.description | recipe.directions | recipe.ingredients | recipe.nutrition |
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258 | 2017-11-28 04:25:24 | Chocolate Souffle | Bake up a showstopping dessert that will wow your family or dinner party guests. The secret to a souffle's light-as-air texture? Whipped egg whites. | Preheat oven to 350 degrees F. Butter the sides of a 2-quart souffle dish. Sprinkle inside of dish with sugar; set aside. In a small saucepan cook and stir chocolate over low heat until melted; set aside. In a small bowl combine the flour and cocoa powder. In a medium saucepan melt the 3 tablespoons butter over medium heat. Stir in flour mixture; gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in vanilla. Stir melted chocolate into the hot cream mixture. In a medium bowl beat the egg yolks with a fork just until combined. Gradually stir the chocolate mixture into the egg yolks; set aside. In a large bowl beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold about 1/4 of the the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites in bowl. Pour chocolate mixture into the prepared souffle dish. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Serve souffle immediately. To serve, insert two forks back to back; gently pull souffle apart into six to eight equal-size wedges. Use a spoon to transfer to plates. |
Butter Sugar 4 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons all-purpose flour 1 tablespoon unsweetened cocoa powder 3 tablespoons butter 1 1/4 cups half-and-half, light cream, or milk 1 teaspoon vanilla 4 egg yolks 6 egg whites 1/3 cup sugar | Per serving: 333 kcal , 23 g fat (13 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 159 mg chol. , 138 mg sodium , 28 g carb. , 2 g fiber , 19 g sugar , 9 g pro. |
259 | 2017-11-28 04:25:26 | Beer Chili Deluxe | The day before: Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker with a car adapter combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts, and lime slices in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Serve with avocado salsa, cilantro cream, or cheese 'n' nuts, and lime slices. |
2 pounds boneless beef round steak or boneless pork shoulder roast 2 1/2 cups chopped red and/or green sweet peppers (2 large) 2 cups chopped onions (2 large) 2 15 ounce can chili beans in chili gravy, undrained 2 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up 1 15 ounce can red kidney beans or pinto beans, rinsed and drained 1 cup beer or beef broth 1 - 2 tablespoons chopped canned chipotle chile peppers in adobo sauce 2 teaspoons garlic salt 2 teaspoons ground cumin 1 teaspoon dried oregano, crushed Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts (optional) Lime slices (optional) |
Per serving: 294 kcal , 5 g fat (1 g sat. fat , 52 mg chol. , 823 mg sodium , 32 g carb. , 8 g fiber , 29 g pro. | |
262 | 2017-11-28 04:25:29 | Beef with Mushrooms and Pearl Onions in Red Wine Reduction | Trim fat from steaks. Sprinkle steaks with the pepper and salt. In a large skillet heat olive oil over medium-high heat. Tilt and swirl skillet to coat bottom lightly. Add steaks; reduce heat to medium. Cook for 8 to 10 minutes or until medium-rare (145 degrees F), turning once. Transfer steaks to a plate; cover with foil and let stand while preparing sauce. For sauce, in the same skillet cook mushrooms and onions over medium-high heat about 5 minutes or until tender, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more. Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley. |
2 8 ounces beef top loin steaks, cut 3/4 to 1 inch thick 1/2 teaspoon cracked black pepper 1/4 teaspoon salt 1 teaspoon olive oil 8 ounces fresh mushrooms, quartered 1 cup frozen small whole onions 4 cloves garlic, minced 3/4 cup dry red wine 1 cup lower-sodium beef broth 2 tablespoons whole wheat flour 1 tablespoon snipped fresh parsley | Per serving: 335 kcal , 17 g fat (6 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 61 mg chol. , 315 mg sodium , 9 g carb. , 2 g fiber , 2 g sugar , 26 g pro. | |
264 | 2017-11-28 04:25:30 | Enchilada Pizzas | Think of this Mexican appetizer as an open-faced enchilada. To make it a meal, add grilled chicken or steak and allocate a couple tortilla pizzas per person. | Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook about 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1 to 2 tablespoons of the Easy Enchilada Sauce and 1/4 cup of the Oaxaca cheese. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer pizza to a cutting board; let cool for 1 minute. Top with some of the avocado, 2 tablespoons of the queso fresco, 1 tablespoon of the cilantro, and 1 tablespoon of the red onion. Repeat with remaining ingredients to make eight pizzas total. |
1 teaspoon olive oil 1/2 cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoons chili powder 1 teaspoon ground cumin 1 15 1/2 ounce can pinto beans, undrained 3 - 4 tablespoons water 1 recipe Easy Enchilada Sauce 8 6 inches corn tortillas 2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces) 1 ripe avocado, halved, seeded, peeled, and coarsely chopped 1 cup crumbled queso fresco (4 ounces) 1/2 cup snipped fresh cilantro 1/2 cup red onion cut into slivers |
Per serving: 167 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 17 mg chol. , 737 mg sodium , 17 g carb. , 5 g fiber , 5 g sugar , 7 g pro. |
265 | 2018-05-06 22:01:43 | Banh Mi Vietnamese Sandwiches | Grilled pork tenderloin and a crunchy Asian-inspired vegetable slaw are the stars of this easy homemade banh mi sandwich recipe. Eat immediately or wrap the banh mi Vietnamese sandwiches, refrigerate, and enjoy chilled later in the day. | Press each meat slice with your hand to make an even thickness. In a small bowl combine chili sauce and soy sauce; brush over meat. Coat a grill pan with cooking spray. Add meat; cook over medium-high heat 4 to 6 minutes or until slightly pink in center, turning once. In a large bowl combine the next six ingredients (through lime juice). Layer meat, vegetable mixture, cilantro, and jalapeno pepper between bread halves. Cut into portions. |
12 ounces pork tenderloin, trimmed and sliced 1/2 inch thick 2 tablespoons Asian sweet chili sauce 1 tablespoon reduced-sodium soy sauce Nonstick cooking spray 1 small cucumber, seeded and cut into thin strips 1 small red sweet pepper, cut into thin strips 1/2 cup shredded carrot 1/4 cup chopped green onions 1/4 cup bottled reduced-fat sesame ginger salad dressing 1 tablespoon lime juice 1/4 cup fresh cilantro leaves 1 fresh jalapeno chile pepper, thinly sliced and, if desired, seeded* 1 10 ounce loaf whole grain baguette-style French bread, split horizontally |
Per serving: 231 kcal , 3 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 37 mg chol. , 560 mg sodium , 35 g carb. , 4 g fiber , 8 g sugar , 18 g pro. |
266 | 2017-11-28 04:25:35 | Asparagus & Greens with Farro | Nutty farro and toasted almonds are a hearty complement to tender asparagus and fresh baby greens. | In a medium saucepan bring 3 cups water to boiling; add farro. Reduce heat. Simmer, covered, 30 minutes or until just tender; drain. Meanwhile, place a steamer basket in a large skillet. Add water to just below basket. Bring water to boiling. Add asparagus to basket. Cover; steam 3 minutes or until crisp- tender. Transfer to a large bowl. Add farro to bowl with asparagus. Drizzle with lemon juice while still warm. Stir in almonds, olive oil, salt, and pepper. Add greens. Toss to coat. Top with Parmesan. |
1 cup uncooked farro 1 bunch thin asparagus, trimmed and cut into 2-inch pieces Juice of 1 lemon (3 tablespoons) 1/2 cup whole almonds, toasted and coarsely chopped 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3 cups baby spinach, baby kale, and/or baby mustard greens 1/3 cup shaved Parmesan cheese (1 ounce) | Per serving: 360 kcal , 15 g fat (2 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 5 mg chol. , 447 mg sodium , 43 g carb. , 10 g fiber , 2 g sugar , 15 g pro. |
268 | 2017-11-28 04:25:41 | Caribbean Pork Loin with Pineapple Raisin Relish | Preheat oven to 325 degrees F. In food processor or blender combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. kosher salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1-1/4 to 1-3/4 hours or until an instant-read thermometer inserted into center of roast reads 150 degrees F, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes. Temperature will rise to 160 degrees F. For relish, in bowl combine pineapple, golden raisins, green onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. kosher salt. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and garnish with lime wedges. Makes 8 servings. |
Pork 1 cup packed fresh oregano leaves 1 cup packed fresh cilantro leaves 1/2 cup pineapple juice 1 tablespoon finely shredded lime peel 3 tablespoons lime juice 2 teaspoons kosher salt 4 cloves garlic 1 1/2 teaspoons ground cumin 1/2 cup olive oil 1 4 pound bone-in loin center rib roast Relish 1 1/2 cups chopped pineapple 1 cup golden raisins 4 green onions, chopped 1/4 cup pineapple juice 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1/4 teaspoon kosher salt 3/4 cup canola oil 16 6 inches corn tortillas, quartered 2 limes, quartered |
Per serving: 664 kcal , 37 g fat (5 g sat. fat , 7 g polyunsaturated fat , 23 g monounsaturated fat ), 76 mg chol. , 643 mg sodium , 52 g carb. , 6 g fiber , 19 g sugar , 35 g pro. | |
269 | 2017-11-28 04:25:45 | Nut-Coconut Granola | Mom was right! Breakfast is the most important meal of the day, even when your grown up. Toss together this amazing paleo nut-coconut granola. | Preheat oven to 300 degrees F. Line a 15x10-inch baking pan with parchment paper. In a small saucepan bring apple juice to boiling; reduce heat. Simmer, uncovered, until reduced to 1/4 cup. Stir in honey, oil, vanilla, salt, and cinnamon. In a bowl combine nuts and pumpkin seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break up slightly. (Some nuts will remain nearly whole.) Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread in prepared baking pan. Bake 35 to 40 minutes or until golden, stirring two or three times. Using parchment paper, lift granola out of pan; cool on a wire rack. If desired, stir in dried fruit. Store at room temperature up to 2 weeks. |
1 cup 100% apple juice 2 tablespoons honey 2 tablespoons coconut oil 2 teaspoons vanilla 1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon 1 cup almonds 1 cup pecans 1/2 cup raw cashews 1/2 cup raw pumpkin seeds (pepitas) 1 cup unsweetened raw chip coconut 1/2 cup snipped dried cherries or unsulfured dried apricots, and/or unsulfured golden raisins (optional) | Per serving: 355 kcal , 31 g fat (9 g sat. fat , 7 g polyunsaturated fat , 13 g monounsaturated fat ), 0 mg chol. , 129 mg sodium , 17 g carb. , 5 g fiber , 9 g sugar , 9 g pro. |
272 | 2017-11-28 04:25:48 | Herb-Rubbed Leg of Lamb | With slivers of garlic and a fresh herb rub, this leg of lamb soon becomes an unforgettable low-fat favorite. | Trim fat from meat. Cut 1/2-inch-wide slits about 1 inch deep into roast. Drizzle lemon juice over meats surface and into slits. Stir together parsley, mint, rosemary, onion salt, and pepper. Rub parsley mixture onto meat and into slits. Insert garlic slivers into slits . Place meat, fat side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast . The thermometer should not touch the bone. Roast in a 325 degree F oven. For medium rare, roast for 1-3/4 to 2-1/4 hours until meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast for 2-1/4 to 2-3/4 hours or until meat thermometer registers 155 degrees F. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.) If desired, serve with mint jelly. Makes 12 to 16 servings |
1 5 pound whole leg of lamb (with bone) Lemon juice 2 tablespoons snipped fresh parsley 1 tablespoon snipped fresh mint or basil or 1 teaspoon dried mint or basil, crushed 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon onion salt 1/4 teaspoon black pepper 1 - 2 cloves garlic, slivered Mint jelly (optional) | Per serving: 150 kcal , 5 g fat (2 g sat. fat , 2 g monounsaturated fat ), 77 mg chol. , 123 mg sodium , 25 g pro. |
274 | 2017-09-25 22:18:17 | Healthy Mexican Recipes | ||||
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276 | 2017-09-25 22:18:17 | 6 Calorie-Light Foods That Will Make Your New Diet Easy | ||||
353 | 2017-11-28 04:26:08 | Bowl 'O Red | Make it a party! Spread out plenty of toppers like shredded cheese, pickles, beans, green onion, and oyster crackers. | In a Dutch oven cook ground beef, onion, and garlic over medium-high heat until meat is brown, breaking up meat. Drain off fat. Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves, and salt. Cook and stir 2 to 3 minutes or until fragrant. Stir in tomatoes, broth, beer, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes. Slow Cooker: Prepare as directed in Step 1. Transfer to a 4-qt. slow cooker. Stir in tomatoes, broth, 1/2 cup of the beer, and the mustard. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours. |
1 1/4 pounds ground beef chuck 1 cup chopped onion 3 cloves garlic, minced 1 tablespoon ground pasilla or ancho chile pepper 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano, crushed 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves 1 teaspoon salt 1 14 1/2 ounce can diced tomatoes, undrained 1 14 1/2 ounce can beef broth 1 12 ounce bottle lager beer or 1 1/2 cup beef broth 1 tablespoon yellow mustard |
Per serving: 379 kcal , 25 g fat (11 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 97 mg chol. , 916 mg sodium , 10 g carb. , 2 g fiber , 5 g sugar , 24 g pro. |
354 | 2017-11-28 04:26:10 | Spicy Pork Tenderloin Green Chili | Preheat oven to 425 degrees F. Cut chile peppers in half lengthwise; remove stems, seeds, and memmbranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer, uncovered, for 5 minutes more. Cool chili slightly and transfer to freezer containers. Seal and freeze for up to 2 months.** To serve, thaw chili in the refrigerator for 1 to 2 days. Transfer to a 5- to 6-quart Dutch oven. Cook over medium heat about 30 minutes or until heated through, stirring occasionally. Sprinkle each serving with cilantro. |
3 - 4 fresh Anaheim chile peppers (8 ounces) 1 1/2 pounds pork tenderloin 2 tablespoons canola oil 3 cups chopped onions (3 large) 3 tablespoons bottled minced garlic 1 pound fresh tomatillos, peeled and chopped (about 4 cups) 1 tablespoon ground cumin 2 teaspoons dried oregano, crushed 3 cups reduced-sodium chicken broth 1 cup water 1 15 ounce can no-salt-added navy beans, rinsed and drained 1 tablespoon lime juice 2 tablespoons snipped fresh cilantro |
Per serving: 304 kcal , 8 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 74 mg chol. , 364 mg sodium , 26 g carb. , 10 g fiber , 8 g sugar , 32 g pro. | |
355 | 2017-11-28 04:26:12 | Barbecue Chili | Three kinds of beans add a variety of color and texture to this sure-to-please chili. | The day before: In large skillet, cook ground beef, onion and garlic over medium-high heat until ground beef is cooked through, stirring to break into bite-size pieces. Drain off fat. Transfer to 5- to 6-quart slow cooker. Add tomatoes with their juices, ketchup, brown sugar, chili powder, molasses, Worcestershire sauce, cumin and mustard to mixture in slow cooker; stir to combine. Stir in kidney, pinto and cannellini beans. Cover slow cooker; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle chili into a large serving container or leave the chili in the removable slow cooker crockery liner. Cover and chill overnight. The next day: One hour before leaving, transfer chili back into slow cooker. Heat on high heat setting for 1 hour. Transfer to tailgating site; keep warm with car adapter. To serve, ladle chili into bowls. If desired, top each serving with bacon strips and jalapeno slices. |
1 pound ground beef 1 cup chopped onion 2 cloves garlic, finely chopped 1 14 1/2 ounce can stewed tomatoes, cut up 1 cup ketchup 1/3 cup packed brown sugar 1/4 cup chili powder 1/4 cup molasses 1/4 cup Worcestershire sauce 1 tablespoon ground cumin 1 tablespoon dry mustard 2 15 ounce cans dark-red kidney beans, drained and rinsed 2 15 ounce cans pinto beans, drained and rinsed 1 15 ounce can white cannellini beans, drained and rinsed 12 cooked bacon strips, coarsely chopped Fresh jalapeno pepper slices (optional) |
Per serving: 381 kcal , 6 g fat (2 g sat. fat , 24 mg chol. , 1172 mg sodium , 62 g carb. , 13 g fiber , 23 g pro. |
356 | 2017-11-28 04:26:15 | Texas Spicy Black Bean Chowder | This vegetable soup is like the spicier sister of creamy corn chowder. Top with fresh cilantro and chopped tomato to accentuate the Mexican flavors in this black bean soup. | In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato. |
2 tablespoons butter 1 cup chopped onion 3/4 cup chopped red sweet pepper 2 cups chopped round red potatoes 1 15 ounce can black beans, rinsed and drained 1 cup frozen corn 2 4 ounce cans chopped green chiles 4 cups reduced-sodium chicken broth or vegetable broth 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1 cup half-and-half 3 tablespoons all-purpose flour 2 cups shredded cheddar or Monterey Jack cheese (8 ounces) 2 tablespoons snipped fresh cilantro Chopped fresh tomato (optional) |
Per serving: 394 kcal , 22 g fat (13 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 64 mg chol. , 1019 mg sodium , 34 g carb. , 6 g fiber , 6 g sugar , 20 g pro. |
357 | 2017-11-28 04:26:19 | Pork and Poblano Green Chili | For more Mexican flavor, this slow cooker pork chili calls for a jar of salsa verde in addition to broth. | The day before: In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to a storage container; cover and chill overnight. Tailgate day: Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally. Tightly cover slow cooker and tote in an insulated carrier. Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with corn chips. |
2 poblano chile peppers, halved and seeded* 1 green sweet pepper, halved and seeded 3 cloves garlic 1 1/2 pounds lean ground pork 1 cup chopped onion (1 large) 2 15 ounce can Great Northern beans, rinsed and drained 1 16 ounce jar mild or medium green salsa (salsa verde) 1 14 ounce can chicken broth 1 1/2 teaspoons ground cumin 1/4 cup snipped fresh cilantro Fresh cilantro leaves, sour cream, and/or red salsa (optional) Fried tortilla strips or scoop-shape corn chips (optional) |
Per serving: 430 kcal , 19 g fat (7 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 74 mg chol. , 1152 mg sodium , 37 g carb. , 9 g fiber , 4 g sugar , 27 g pro. |
358 | 2017-11-28 04:26:21 | Sassy Bean and Brown Rice Chili | This rustic and rich chili satisfies big appetites with complete vegetarian protein from the combination of rice and beans. | In a 3 1/2-or 4-quart quart slow cooker combine broth, picante sauce, the water, pinto beans, black beans, garbanzo beans, uncooked rice, onion, chiles, chili powder, cocoa powder, and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, top each serving with yogurt and sprinkle with cheese and pumpkin seeds. | 2 cups reduced-sodium vegetable broth 1 16 ounce jar picante sauce 2 cups water 1 15 ounce can no-salt-added pinto or red kidney beans, rinsed and drained 1 15 ounce can no-salt-added black beans, rinsed and drained 1 15 ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained 3/4 cup uncooked brown rice 1/2 cup chopped onion (1 medium) 1 4 ounce can diced green chiles, undrained 2 tablespoons chili powder 1 tablespoon unsweetened cocoa powder 2 cloves garlic, minced 1/3 cup plain nonfat yogurt 1/3 cup crumbled Cotija cheese or shredded reduced-fat Monterey jack cheese 1/4 cup roasted pumpkin seeds (pepitas) |
Per serving: 415 kcal , 11 g fat (1 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 11 mg chol. , 937 mg sodium , 61 g carb. , 12 g fiber , 4 g sugar , 22 g pro. |
359 | 2017-11-28 04:26:24 | Chili Verde Con Cerdo | In a 4- to 6-quart Dutch oven brown pork, one-third at a time, in hot oil. (Add more oil during cooking, if necessary). Return all meat to the pan. Meanwhile, preheat broiler. Line a 15x10-inch baking pan with foil. Place tomatillos, onion, and peppers n the prepared pan. Broil 3 to 4 inches from the heat 7 to 9 minutes or until softened and well charred, turning occasionally. Set aside to cool slightly. Transfer charred vegetables to a food processor or blender. Add cilantro, garlic, cumin, oregano, salt, and pepper. Pulse until nearly smooth, stopping and scraping down sides as necessary. Add tomatillo mixture to meat. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours. Uncover and continue to simmer 1 1/2 hours longer or until pork is tender and sauce is thickened. Using a spoon, gently break meat into bite-size pieces. Before serving, squeeze juice from lime; stir into chili. Serve with warm tortillas, sour cream, and thinly sliced radishes. |
4 1/2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces 2 tablespoons vegetable oil 1 1/2 pounds tomatillos, husked or two 11-ounce cans tomatillos, rinsed and drained 2 large onions, quartered 2 fresh poblano peppers, halved and seeded* 2 fresh Anaheim peppers, halved and seeded* 1 fresh jalapeno pepper, halved, seeded if desired* 2/3 cup lightly packed cilantro leaves 4 cloves garlic, coarsely chopped 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano or oregano, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1 lime 8 6-inch flour tortillas, warmed** Sour cream Thinly sliced radishes |
Per serving: 639 kcal , 25 g fat (8 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 158 mg chol. , 699 mg sodium , 43 g carb. , 6 g fiber , 7 g sugar , 56 g pro. | |
360 | 2017-11-28 04:26:26 | Low-fat Vegetarian Chili with Rice | This flavorful vegetarian chili recipe with a twist is ready for the table in just 25 minutes. Since each serving contains 20 grams of protein, this vegetarian chili will keep you satisfied for hours. | In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings. | 1 15 1/2 ounce can red kidney beans, rinsed and drained 1 15 ounce can great northern beans, rinsed and drained 1 14 1/2 ounce can low-sodium tomatoes, undrained and cut up 1 8 ounce can tomato sauce 1 cup water 3/4 cup chopped green sweet pepper 1/2 cup chopped onion 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1/2 teaspoon ground cumin 1/4 teaspoon salt dash of ground red pepper 2 cloves garlic, minced 2 cups hot cooked rice |
Per serving: 377 kcal , 2 g fat (0 g sat. fat , 0 mg chol. , 365 mg sodium , 77 g carb. , 9 g fiber , 20 g pro. |
362 | 2017-11-28 04:26:28 | Giddyap Chili | Make this beef and bean chili for game day with friends or when you're expecting a crowd for dinner. | Cook ground beef, onion, sweet pepper, and garlic in a 4-quart Dutch oven or pot until meat is brown and onion is tender; drain off fat. Stir in water and tomato paste until combined. Stir in undrained diced tomatoes, mustard, chili powder, salt, black pepper, cayenne pepper, and cumin. Stir in kidney beans and Great Northern beans. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Top each serving with cheddar cheese. Makes 8 to 10 servings. |
2 pounds ground beef 2 cups chopped onion 1/2 cup chopped green or red sweet pepper 6 cloves garlic, minced 3 1/2 cups water 1 12 ounce can tomato paste 1 14 1/2 ounce can diced tomatoes 1 tablespoon yellow mustard 1 teaspoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper 1/4 - 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1 15 ounce can dark red kidney beans, rinsed and drained 1 15 ounce can Great Northern beans, rinsed and drained Shredded cheddar cheese |
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363 | 2017-11-28 04:26:30 | Chili-Style Pot Roast | Part down-home American and part spiced-up Mexican, this pot roast is the best of two worlds. Serve it with fresh lime slices and cornbread. | In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add carrots. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside, reserving oil in pan. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and chili powder. Spread over top and sides of browned roast. Add vegetable juice and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add carrots, beans, chile peppers, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm. Bring liquid in Dutch oven to boiling. Boil gently, uncovered, or until reduced to desired consistency (about 1 cup). If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables. Garnish with cilantro and serve with lime wedges and cornbread, if desired. |
1 tablespoon canola oil 6 medium carrots, peeled and cut into 2- to 3-inch pieces 2 1/2 - 3 pounds boneless beef chuck roast or beef arm chuck pot roast Salt and ground black pepper 2 tablespoons Dijon-style mustard 2 cloves garlic, minced 2 teaspoons chili powder 2 cups vegetable juice 2 tablespoons Worcestershire sauce 2 15 ounce cans pinto beans, rinsed and drained 2 medium Anaheim or poblano peppers, seeded and cut up 1 medium onion, chopped Snipped fresh cilantro and/or lime wedges Cornbread (optional) |
Per serving: 411 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 123 mg chol. , 1055 mg sodium , 32 g carb. , 10 g fiber , 8 g sugar , 50 g pro. |
364 | 2017-11-28 04:26:35 | Chili Blanc | This white chili with ground turkey recipe doesn't have tomatoes, but it has plenty of heat from fresh jalapenos. Gauge the hotness with the number of peppers you add. | In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain. Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through. If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings. |
12 ounces uncooked ground turkey 1 medium onion, chopped 1 ounce can or bottle beer 1/2 cup water 2 - 4 medium fresh jalapeno chile peppers, seeded and finely chopped 2 teaspoons instant chicken bouillon granules 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 2 15 ounces cans Great Northern beans or two 15- or 19-oz. cans white kidney beans (cannellini beans), rinsed and drained 1 tablespoon lime juice Dairy sour cream (optional) Snipped fresh cilantro or parsley (optional) Lime wedges (optional) Chili powder (optional) Bottled hot pepper sauce (optional) |
Per serving: 450 kcal , 8 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 67 mg chol. , 525 mg sodium , 56 g carb. , 12 g fiber , 2 g sugar , 33 g pro. |
365 | 2017-11-28 04:26:37 | Chunky Chili | Lean beef and reduced-fat cheese cut fat and calories from this flavorful chili recipe. | Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips. Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside. Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender. Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. |
12 ounces beef top round steak, trimmed of separable fat 2 corn tortillas Nonstick spray coating 1/2 cup chopped onion 1 clove garlic, minced 1 15 ounce can kidney beans, drained and rinsed 1 14 1/2 ounce can low-sodium tomatoes, undrained 1 cup water 1 4 1/2 ounce can diced green chili peppers 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon chili powder 1 teaspoon instant beef bouillon granules 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 cup shredded reduced-fat cheddar cheese (1 ounce) |
Per serving: 296 kcal , 7 g fat (2 g sat. fat , 59 mg chol. , 601 mg sodium , 31 g carb. , 7 g fiber , 33 g pro. |
366 | 2017-11-28 04:26:40 | Enchilada Chili | You can make the stew ahead of time and reheat it. Be sure to stir frequently while reheating so the corn meal does not settle to the bottom of the stew. | Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer all meat to a 5- to 6-quart slow cooker. Stir in beans, tomatoes, beef broth, enchilada sauce, onion, and garlic. Cover and cook on high-heat setting for 6 to 7 hours or on low heat setting for 10 to 12 hours. In a small bowl, stir together the water and cornmeal; stir into meat mixture. Cover and cook for 15 minutes more. To serve, stir cilantro into meat mixture. If desired, place Fry Bread in shallow bowls. Ladle chili over bread. Top with shredded cheese. Makes 8 servings. |
2 1/2 pounds boneless beef chuck roast 2 tablespoons cooking oil 2 15 ounce can pinto and/or red kidney beans, rinsed and drained 2 14 1/2 ounce can diced tomatoes, undrained 1 10 1/2 ounce can condensed beef broth 1 10 ounce can enchilada sauce 1 medium onion, chopped 2 teaspoons bottled minced garlic 1/2 cup water 1/3 cup cornmeal or masa harina (tortilla flour) 1/4 cup snipped fresh cilantro Fry Bread or flour tortillas (optional) 1/2 cup shredded Queso Blanco or Monterey Jack cheese (2 oz.) |
Per serving: 387 kcal , 12 g fat (3 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 84 mg chol. , 1164 mg sodium , 29 g carb. , 7 g fiber , 5 g sugar , 39 g pro. |
367 | 2017-11-28 04:26:42 | Beefsteak Chili | Combine round steak and beans for hearty game-day bowls of chili. | Partially freeze meat. Slice cross grain into small, thin strips. Brown half of meat in hot oil in Dutch oven. Remove meat. Brown remaining meat with onion and garlic (add more oil, if needed). Drain fat. Return mixture to pan. Add remaining ingredients except beans. Bring to boiling; reduce heat. Cover; simmer 1 hour. Stir in beans; cook 5 minutes. | 1 1/2 pounds boneless beef top round steak 1 tablespoon cooking oil 2 medium onions, chopped (1 cup) 2 cloves garlic, minced 2 14 1/2 ounce can diced tomatoes, undrained 1 cup beef broth 1 4 ounce can diced chili peppers, undrained 2 tablespoons chili powder 1 tablespoon brown sugar 2 teaspoons dried oregano, crushed 1 teaspoon salt 1 teaspoon ground cumin 2 15 ounce can pinto beans or red kidney beans, rinsed and drained |
Per serving: 409 kcal , 13 g fat (4 g sat. fat , 66 mg chol. , 1331 mg sodium , 39 g carb. , 10 g fiber , 36 g pro. |
368 | 2017-11-28 04:26:44 | Veggie Chili Con Queso | Satisfy your chili-loving bunch with this meatless meal. Hominy, cheese, and three kinds of beans provide the protein. | In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and, if desired, salt to taste. Heat to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove from heat. Add cheese; stir until melted. Serve with sour cream and garnish with cilantro, if desired. Makes 8 servings. |
1 28 ounce can crushed tomatoes 2 15 ounce can pinto beans 1 15 ounce can red kidney beans 1 15 ounce can garbanzo beans, drained 1 14 1/2 ounce can hominy, drained 1 6 ounce can tomato paste 1 4 ounce can diced green chili peppers 2 medium onions, chopped (1 cup) 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups) 1 - 2 tablespoons chili powder 1 teaspoon ground cumin 3/4 teaspoon garlic powder 1/2 teaspoon sugar Salt (optional) 1 1/2 cups shredded Monterey Jack cheese (6 ounces) Dairy sour cream (optional) Chopped fresh cilantro (optional) |
Per serving: 360 kcal , 9 g fat 19 mg chol. , 760 mg sodium , 56 g carb. , 12 g fiber , 22 g pro. |
369 | 2017-11-28 04:26:45 | Fire and Ice Beef and Grape Chili | A frozen red wine ice cools our spicy beef and pinto bean chili. To serve, top the hot chili with the frozen mixture and eat immediately. | Stir together the wine, vinegar, chopped grapes, and onion. Transfer mixture to a shallow dish. Cover and freeze for at least 2 hours or until frozen. Scrape wine mixture with a fork and freeze until ready to use. Meanwhile, coat beef pieces in chili powder. Heat oil in a 4-quart Dutch oven over medium-high heat. Brown meat in hot oil. Stir in beans, salsa, 1 cup grapes, and water. Bring to boiling; reduce heat. Simmer, covered, for 30 to 45 minutes or until beef is tender. To serve, top hot chili with frozen wine mixture. Garnish with parsley, if desired. |
1/2 cup dry red wine 2 tablespoons red wine vinegar 1/2 cup finely chopped red seedless grapes 1/4 cup finely chopped red onion 1 pound boneless beef short ribs, cut up 1 tablespoon chili powder 1 tablespoon olive oil 1 15 ounce can pinto beans, rinsed and drained 1 12 ounce jar fire-roasted salsa 1 cup red seedless grapes 1/2 cup water | Per serving: 456 kcal , 25 g fat (10 g sat. fat , 2 g polyunsaturated fat , 13 g monounsaturated fat ), 85 mg chol. , 1085 mg sodium , 32 g carb. , 8 g fiber , 13 g sugar , 26 g pro. |
370 | 2017-11-28 04:26:49 | Chili Verde | When you're shopping for fresh tomatillos, look for firm ones with tight-fitting, dry husks. Avoid shriveled or bruised tomatillos. | Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro. |
1 1/2 pounds boneless pork shoulder roast 1 tablespoon olive oil 1 15 ounce can Great Northern or navy beans, rinsed and drained 12 ounces fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped 1/2 cup chopped onion (1 medium) 1 4 ounce can diced green chile peppers, undrained 2 cloves garlic, minced 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 14 ounce can chicken broth 1 cup chopped fresh spinach leaves 2 teaspoons lime juice Dairy sour cream (optional) Snipped fresh cilantro (optional) |
Per serving: 300 kcal , 11 g fat (3 g sat. fat , 76 mg chol. , 606 mg sodium , 21 g carb. , 4 g fiber , 29 g pro. |
371 | 2017-11-28 04:26:52 | Game Day Chili | The bit of bittersweet chocolate in this chili is optional, but try it-it keeps the heat of the chili seasoning in check and adds richness. | Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves. Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately. |
1 recipe Chili Seasoning Puree 1 1/2 pounds ground beef chuck 1 large onion, chopped 1 stalk celery, sliced 1 28 ounce can diced tomatoes, undrained 1 14 ounce can beef broth 1 1/2 cups pitted dried plums, chopped 1 1/2 cups water 1 6 ounce can tomato paste 2 tablespoons smoked paprika 2 teaspoons ground coriander 1 teaspoon crushed red pepper 1/4 teaspoon ground cloves 1 ounce bittersweet chocolate, chopped |
Per serving: 343 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 58 mg chol. , 702 mg sodium , 38 g carb. , 7 g fiber , 21 g sugar , 20 g pro. |
372 | 2017-11-28 04:26:55 | Mediterranean Chickpea Chili | Hearty and flavorful, this dish is a perfect example of how dynamic and satisfying a meatless chili can be. Substitute vegetable stock for chicken for a truly spectacular vegetarian dish. Serve with a fresh green salad and crusty baguette for a complete dinner. | In a Dutch oven, heat the oil over medium-high heat. Cook the onions, garlic, basil, and crushed red pepper in hot oil for 4 to 5 minutes, stirring frequently until softened. Add the sweet pepper and cook and stir for 2 minutes. Add garbanzo beans and cook 2 minutes more, stirring occasionally. Add the broth and olives. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the grape tomatoes. Cook and stir for 2 minutes, just until wilted and heated through. Remove chili from heat. Stir in 1/2 cup feta cheese and lemon peel until cheese is melted. Top each serving with additional cheese. |
2 tablespoons extra-virgin olive oil 2 large onions, sliced (2 cups) 5 cloves garlic, minced 2 teaspoons dried basil, crushed 1/4 teaspoon crushed red pepper 1 large green sweet pepper, cut in bite-size strips (1-1/4 cups) 3 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1 14 1/2 ounce can reduced-sodium chicken broth 1/3 cup pitted halved Kalamata olives 1 pint grape tomatoes, halved 1/2 cup crumbled feta cheese 2 teaspoons finely shredded lemon peel Crumbled feta cheese (optional) |
Per serving: 385 kcal , 11 g fat (3 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 11 mg chol. , 812 mg sodium , 59 g carb. , 12 g fiber , 15 g sugar , 15 g pro. |
373 | 2017-09-25 22:18:38 | How to Toast Peppers for Texas Red Chili | ||||
374 | 2017-09-25 22:18:38 | Healthy Soups, Stews & Chili to Warm You Right Up | ||||
375 | 2017-09-25 22:18:38 | 21 Offbeat Chili Recipes | ||||
376 | 2017-09-25 22:18:38 | 10 White Chili Recipes to Cozy Up With This Fall | ||||
377 | 2017-09-25 22:18:41 | How to Throw a Casual Mexican Taco Party Like a Chef | ||||
378 | 2017-09-25 22:18:41 | 20 Grilling Tips from the Pros | ||||
379 | 2017-09-25 22:18:41 | How to Make Bread & Butter Pickles | ||||
380 | 2017-09-25 22:18:41 | Guy Fieri's Cooking With Kids | ||||
381 | 2017-09-25 22:18:41 | Scott Peacock's Thanksgiving Recipes | ||||
382 | 2017-09-25 22:18:41 | Q&A: Erin Renouf Mylroie, Better Homes and Gardens Annual Challenge Recipe Winner | ||||
383 | 2017-09-25 22:18:41 | Q&A: Dorothy Olsen, Better Homes and Gardens Annual Challenge Recipe Winner | ||||
384 | 2017-09-25 22:18:41 | Q&A: Grace A. Eckstorm, Better Homes and Gardens Annual Challenge Recipe Winner | ||||
385 | 2017-09-25 22:18:41 | Scott Peacock's Ultimate Porch Supper | ||||
386 | 2017-09-25 22:18:41 | Better Homes and Gardens' 2010 Annual Challenge Recipe Winners | ||||
387 | 2017-09-25 22:18:41 | Prize Tested Recipes: 2012 Categories | ||||
388 | 2017-09-25 22:18:41 | Q&A: Mary Louise Lever, Better Homes and Gardens Annual Challenge Recipe Winner | ||||
389 | 2017-09-25 22:18:41 | What Are Prize Tested Recipes? | ||||
390 | 2017-09-25 22:18:41 | Behind the Scenes: 2010 Annual Recipe Challenge Judging | ||||
391 | 2017-09-25 22:18:41 | Q&A: Edwina Gadsby, Better Homes and Gardens Annual Challenge Recipe | ||||
392 | 2017-09-25 22:18:41 | Q&A: Angela Buchanan, Better Homes and Gardens Annual Challenge Recipe Winner | ||||
393 | 2017-09-25 22:18:41 | 2010 Prize Tested Recipe Winners | ||||
394 | 2017-09-25 22:18:41 | Tips from Winning Cooks | ||||
395 | 2017-09-25 22:18:41 | Classic Gelatin Salad with Chef Scott Peacock | ||||
396 | 2017-09-25 22:18:41 | Fresh Raspberry Bars with Chef Scott Peacock | ||||
397 | 2017-09-25 22:18:41 | Pea Soup with Chef Scott Peacock | ||||
398 | 2018-05-06 22:05:39 | Classic Margaritas | Here's a homemade lime margarita that's perfect for pairing with any Mexican meal--or simply great happy hour conversation with friends! A combination of tequila and orange liqueur makes these Classic Margaritas full of good spirit(s). | In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Chill mixture until ready to serve. Place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat. Place ice cubes in salt-rimmed glasses. Pour tequila mixture over ice cubes. Garnish with remaining lime wedges. | 3 cups Triple Sec or other orange liqueur 2 - 3 cups tequila 1 1/2 cups freshly squeezed lime juice 1 cup superfine sugar or powdered sugar Kosher salt 9 lime wedges Ice cubes | Per serving: 429 kcal , 0 g fat 0 mg chol. , 221 mg sodium , 54 g carb. , 1 g fiber , 0 g pro. |
399 | 2017-11-28 04:28:03 | Grilled Pineapple Margarita | This spicy-hot tropical margarita gets major flavor from fresh grilled pineapple. | Grill pineapple over medium-high heat for 4 to 6 minutes, turning once. Cool. In pitcher combine jalapeno, cilantro, and 2 Tbsp. of the piloncillo. Using wooden spoon, muddle ingredients. Cut 2 slices of pineapple into wedges and set aside. Coarsely chop remaining pineapple; muddle with jalapeno mixture. Stir in pineapple juice, tequila, lime juice, and syrup. Let mixture stand 10 minutes or chill for up to 4 hours. On a small plate combine remaining piloncillo, chili powder, and kosher salt. Rub glass rims with lime wedges; dip into sugar mixture. Serve margarita in glasses with ice. Add reserved pineapple wedges. |
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings 1 jalapeno chile pepper, seeded, if desired, and sliced* 1/4 cup chopped fresh cilantro leaves and upper stems 3 tablespoons grated piloncillo (unrefined cane sugar) or packed dark brown sugar 3 cups pineapple juice, chilled 1 cup white or silver tequila 3/4 cup freshly squeezed lime juice (4 limes) 1/2 cup agave syrup or simple syrup 1 tablespoon kosher salt or coarse sea salt 1 tablespoon pequin chili powder or other Mexican chili powder Lime wedges |
Per serving: 240 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 261 mg sodium , 46 g carb. , 3 g fiber , 37 g sugar , 1 g pro. |
400 | 2017-11-28 04:28:06 | Strawberry Sangria | Sweet strawberries are the star here, permeating every sip of this enticing sangria. Choose brightly-colored, plump berries that still have their green caps attached. Store in the refrigerator (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. | To prepare syrup, in a large saucepan combine trimmed and halved strawberries, sugar, and water. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Cover; cool to room temperature. Press mixture, a little at a time, through a mesh sieve; discard solids (you should have about 3 cups syrup). In a 2-quart pitcher, stir together the syrup, wine, and sliced strawberries. Cover and chill up to 24 hours. Before serving, stir in the sparkling water. Serve in glasses with orange slices. |
8 cups fresh strawberries, trimmed and halved 2/3 cup sugar 1/2 cup water 1 750 milliliter bottle white wine such as Sauvignon Blanc or Pinot Grigio 1 cup sliced fresh strawberries 2 cups sparkling water, chilled 1 orange, sliced | Per serving: 188 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 14 mg sodium , 32 g carb. , 3 g fiber , 25 g sugar , 1 g pro. |
402 | 2018-05-06 22:05:50 | Guava Margarita | Guava, a vitamin C-rich tropical fruit, adds a sunny hue and extra sweetness to this Guava Margarita recipe. Try this fruit margarita to mix things up when youre ready for something different than classic lime or strawberry frozen margarita recipes. | Place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Stir in guava nectar. Chill until ready to serve. Place ice cubes in salt-rimmed glasses. Pour tequila mixture over ice cubes. Garnish with remaining lime wedges. |
Kosher salt 10 - 11 lime wedges 3 cups Triple Sec or other orange liqueur 2 - 3 cups tequila 1 1/2 cups freshly squeezed lime juice 1 cup superfine sugar or powdered sugar 2 cups guava nectar Ice cubes | |
403 | 2017-11-28 04:28:09 | Hurricane | This drink will take you straight to the beach - in a whirlwind! | Fill a cocktail shaker with ice. Add the first seven ingredients. Cover and shake well. Strain into a hurricane glass filled with ice. Garnish with an orange slice and a cherry. | 2 ounces dark rum 2 ounces light rum 2 ounces passion fruit juice 1 ounce orange juice 1 1/2 tablespoons lime juice 1 tablespoon grenadine Orange slices and maraschino cherries | |
404 | 2017-11-28 04:28:12 | Honeydew-Basil Nojitos | In a large pitcher, combine basil leaves, lime juice, and granulated sugar. Using a muddler or the back of a wooden spoon, mash ingredients together well, making sure most of the sugar is dissolved. Set aside. Place about one-fourth of the melon cubes in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard solids. Repeat with the remaining melon cubes, one-fourth at a time (you should have 4 cups total juice). Add melon juice to the pitcher. If desired, rub a lime wedge around rims of eight glasses and dip rims in superfine sugar. Fill glasses with ice. Pour juice mixture into ice-filled glasses. If desired, add a splash of carbonated water to each glass. If desired, add melon spears or balls to each glass. Serve immediately. |
1/2 cup large fresh basil leaves, torn 1/2 cup lime juice 2 teaspoons granulated sugar 2 3 pounds honeydew melons, peeled, seeded, and cubed Lime wedges (optional) Superfine granulated sugar (optional) Ice cubes Carbonated water (optional) Honeydew melon spears or balls (optional) | Per serving: 69 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 31 mg sodium , 18 g carb. , 1 g fiber , 15 g sugar , 1 g pro. | |
405 | 2017-11-28 04:28:14 | Peppermint-Eggnog Punch | Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum. Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. If desired, top each serving with additional peppermint ice cream and peppermint sticks. Makes 18 (4-ounce) servings. | 1 quart peppermint ice cream 1 quart dairy eggnog or canned eggnog 1 cup rum (optional) 1 - 2 10 ounce bottles (1-1/4 to 2-1/2 cups) ginger ale, chilled Additional peppermint ice cream (optional) Peppermint sticks (optional) | Per serving: 108 kcal , 4 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 38 mg chol. , 52 mg sodium , 14 g carb. , 0 g fiber , 11 g sugar , 3 g pro. | |
406 | 2017-11-28 04:28:18 | Apple Cider Punch | Try a sparkling apple cider for your next fall drink recipe. Made with apple cider, juice and sparkling white grape juice, this apple cider punch is the perfect for the whole family. For an adult punch, switch out sparkling grape juice for a chilled champagne to give your sparkling cider a kick. | In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately. Makes 11-1/2 cups (about 15, 6-ounce servings). | 6 cups apple cider 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice 1/2 cup lemon juice 1 750 milliliter bottle sparkling white grape juice or sparkling wine | Per serving: 99 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 20 mg sodium , 25 g carb. , 0 g fiber , 21 g sugar , 0 g pro. |
407 | 2017-11-28 04:28:19 | Sunset Sangria | Spend a relaxing afternoon slowly sipping this cool and delicious drink recipe that combines wine, sugar, and lime juice garnished with a nectarine. | In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Pouring along side of glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to glasses. Serves 6. | 2 teaspoons finely shredded lime peel 1 cup lime juice 3/4 cup sugar Ice 1 750 milliliter bottle Pinot Noir or Syrah, chilled 1 nectarine, pitted and sliced | Per serving: 220 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 2 mg sodium , 34 g carb. , 1 g fiber , 28 g sugar , 1 g pro. |
408 | 2017-11-28 04:28:22 | Minty Lime Refresher | Stir together lime juice, simple syrup, rum, club soda and a small splash of creme de menthe. Serve over ice topped with a sprig of mint. | 2 parts fresh lime juice 2 parts simple syrup 1 part white rum 1 part club soda, chilled Small splash of green colored creme de menthe (a little goes a long way) Fresh mint sprig | ||
409 | 2017-11-28 04:28:23 | White Strawberry Sangria | This fresh take on sangria combines strawberry schnapps and white wine to create a crisp, fruity summer drink. | In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar is dissolved. Add sliced strawberries. Cover and chill for 1 to 4 hours. Serve in glasses over ice. If desired, garnish with whole strawberries. Makes 5 servings. | 1 750 milliliter bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/2 cup strawberry schnapps 1/4 cup sugar 2 cups sliced fresh strawberries Ice cubes Whole strawberries (optional) | Per serving: 221 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 8 mg sodium , 22 g carb. , 1 g fiber , 20 g sugar , 1 g pro. |
411 | 2017-11-28 04:28:24 | Spicy Tomato Gin & Tonic | Fresh cherry tomatoes give this refreshing cocktail sweet flavor. | Rub the rim of a 12-ounce glass with the cut side of a tomato. Dip rim in steak seasoning to coat. Muddle the tomatoes and dill, if desired, in the glass using a wooden spoon. Stir in lime juice, salt, pepper, Worcestershire sauce, and hot pepper sauce. Add gin, then tonic water and ice cubes. Garnish with cucumber, chile, and lime wedge. | 1/2 cup cherry tomatoes, coarsely chopped 1 tablespoon fresh dill (optional) Desired steak seasoning 1 tablespoon lime juice dash each kosher salt and freshly ground black pepper splash Worcestershire sauce splash bottled hot pepper sauce 1 ounce (2 tablespoons) gin 2 ounce (1/4 cup) tonic water Ice cubes Cucumber slices, serrano chile pepper, and/or lime wedge | Per serving: 106 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 476 mg sodium , 10 g carb. , 1 g fiber , 8 g sugar , 1 g pro. |
412 | 2017-11-28 04:28:25 | Michelada | In a 1-pint screw-top jar combine tomato juice, lime juice, Worcestershire sauce, chipotle pepper sauce, and cayenne pepper. Cover and shake well. Pour juice mixture over ice in serving cups. Slowly add beer, pouring against the sides of the cups. Garnish with lime wedges. | 1 cup tomato juice, vegetable juice, or clam-tomato juice cocktail 1/4 cup lime juice 2 tablespoons Worcestershire sauce 2 teaspoons bottled chipotle pepper sauce 1/8 teaspoon cayenne pepper Ice cubes 6 12 ounce bottles or cans Mexican beer, chilled 6 lime wedges | Per serving: 171 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 218 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 2 g pro. | |
414 | 2017-11-28 04:28:26 | Summer Fruit Daiquiri | In a blender combine the 3 cups fruit, the limeade concentrate, rum, and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness. Serve in glasses. If desired, garnish daiquiris with fruit pieces threaded on wooden skewers. | 3 cups sliced peeled fresh peaches; unsweetened frozen peach slices, thawed; fresh or frozen unsweetened strawberries, thawed; fresh or frozen cubed mango, thawed; or cubed, seeded watermelon 1/2 12 ounce can (3/4 cup) frozen limeade or lemonade concentrate, thawed 1/4 cup (2 ounces) light rum or orange juice 2 tablespoons powdered sugar 2 - 3 cups ice cubes Fresh peach chunks, small fresh strawberries, mango cubes, or watermelon cubes (optional) |
Per serving: 131 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 0 mg sodium , 28 g carb. , 1 g fiber , 26 g sugar , 1 g pro. | |
415 | 2017-11-28 04:28:28 | Mocha-Almond Smoothies | In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.* Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately. |
3/4 cup 1-inch pieces peeled rutabaga or parsnip 3/4 cup 1-inch pieces peeled eggplant 2 teaspoons instant espresso coffee powder 1/2 cup boiling water 1/4 cup packed brown sugar 2 bananas, cut up 1 cup vanilla-flavor or original almond milk, chilled 1/2 cup Greek yogurt 3 tablespoons almond butter or peanut butter 2 tablespoons unsweetened cocoa powder 2 tablespoons honey Milk | Per serving: 300 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 5 mg chol. , 106 mg sodium , 51 g carb. , 5 g fiber , 39 g sugar , 9 g pro. | |
416 | 2017-11-28 04:28:29 | Harvest Spice Smoothies | Creamy and sweet, this protein-rich smoothie gets its warm hue from pumpkin, apricots and cozy spices. | In a blender combine tofu, pumpkin, squash, apricots, honey, and pumpkin pie spice. Cover and blend until smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth. Pour into tall glasses and serve immediately. | 1 12.3 ounce package soft or firm silken-style tofu 3/4 cup canned pumpkin 3/4 cup thawed, frozen cooked winter squash 3 medium fresh apricots, pitted and cut up 1/4 cup honey 1/2 teaspoon pumpkin pie spice 3/4 - 1 cup small ice cubes | Per serving: 162 kcal , 3 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 4 mg sodium , 30 g carb. , 2 g fiber , 23 g sugar , 5 g pro. |
417 | 2017-11-28 04:28:32 | Bourbon Strawberry Smash | Fresh strawberries shine in this boozy summer cocktail. | In a 2-quart glass pitcher, using a muddler or a wooden spoon, mash strawberries, syrup, lemon juice, and mint leaves together. Add bourbon and club soda. Stir in ice to fill pitcher. Garnish each drink with additional mint sprigs. | 2 cups fresh strawberries, hulled and cut up 1/4 cup simple syrup* Juice of 3 lemons (9 tablespoons) 1/4 cup fresh mint leaves 18 ounce (2 1/4 cups) bourbon, such as Bulleit 2 cups club soda, chilled Crushed ice | Per serving: 262 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 20 mg sodium , 17 g carb. , 1 g fiber , 14 g sugar , 1 g pro. |
418 | 2018-05-06 22:06:58 | Watermelon Agua Fresca | This refreshing Mexican mocktail recipe is the perfect way to cool off on a warm day. Each serving includes almost a whole cup of blended watermelon! | Add the melon in batches to a food processor or blender and puree until smooth, stopping to scrape down the sides. Add the lime juice and sugar and process again. Pour the melon mixture into a large serving container. Add the water and desired amount of ice; mix well. Add additional ice as needed. Serve in small cocktail glasses. Garnish, if desired, with watermelon or lime wedges and/or orange peel twists. |
10 cups peeled watermelon chunks, from about 2 melons 1 cup fresh lime juice 1 cup sugar 8 cups water Ice cubes Fresh watermelon or lime wedges and/or orange peel twists* (optional) | Per serving: 108 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 2 mg sodium , 28 g carb. , 1 g fiber , 25 g sugar , 1 g pro. |
419 | 2017-11-28 04:28:37 | Raspberry-Champagne Fizz | Place raspberries in a champagne flute. Pour fruit syrup into flute. Slowly add champagne. Serve immediately. Makes 1 serving. | Fresh raspberries, quartered strawberries, blackberries, or blueberries 1 ounce (2 tablespoons) chilled red raspberry fruit syrup (or other fruit syrups such as strawberry, blackberry, blueberry, boysenberry, or pomegranate syrup) 3 ounces (6 tablespoons) chilled champagne, sparkling wine, sparkling apple cider, or sparkling pear-apple juice | Per serving: 170 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 24 mg sodium , 29 g carb. , 1 g fiber , 24 g sugar , 0 g pro. | |
420 | 2017-11-28 04:28:39 | Bloody Mary Mix | For mix, in a large pitcher combine the first five ingredients (through celery salt). Cover and chill until ready to serve. For each drink, pour 1/2 cup drink mix into a glass filled with ice cubes and add desired amount of vodka. If desired, sprinkle with pepper and serve with Garnish. | 1 46 ounce bottle hot-style or regular vegetable juice 1/2 cup lemon juice 1 tablespoon prepared horseradish 1 tablespoon Worcestershire sauce 1 teaspoon celery salt Ice cubes (per serving) Vodka (per serving) Black pepper (per serving) (optional) Garnish* (per serving) (optional) | Per serving: 91 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 366 mg sodium , 6 g carb. , 1 g fiber , 4 g sugar , 1 g pro. | |
421 | 2017-11-28 04:28:41 | White Wine Spritzer | Cool off on a warm summer day with this refreshing White Wine Spritzer. Fruit juice and sparkling water help make each ounce of wine last longer in the low-calorie drink recipe. | In a large punch bowl combine wine and grape juice. Just before serving, slowly pour in sparkling water. If desired, garnish individual servings with fruit. Makes 10 (6-ounce) servings | 1 750 milliliter bottle sweet white wine (such as Pinot Grigio) 3/4 cup white grape juice or apple juice 1 1 liter bottle desired-flavor low-calorie sparkling water, chilled Assorted fresh fruits (such as raspberries, sliced kiwifruit, blueberries, lemon slices, lime slices, halved strawberries, and/or red grapes) (optional) | Per serving: 80 kcal , 0 g fat (0 g sat. fat , 0 mg chol. , 14 mg sodium , 6 g carb. , 0 g fiber , 0 g pro. |
422 | 2017-11-28 04:28:43 | Pumpkin Pie Shake | Garnish this sweet shake with a sliver of pumpkin pie. | In a blender combine ice cream, pie, and milk. Cover and blend until almost smooth. Serve topped with whipped cream and cinnamon. If desired, garnish with a sliver of pie. | 1 cup cinnamon or vanilla ice cream 1/8 of a leftover pumpkin pie 1/4 cup milk Whipped cream Ground cinnamon | Per serving: 348 kcal , 18 g fat (9 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 75 mg chol. , 248 mg sodium , 39 g carb. , 1 g fiber , 28 g sugar , 7 g pro. |
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