recipe_from_the_kitchen.id,recipe_from_the_kitchen.ts,recipe_from_the_kitchen.key,recipe_from_the_kitchen.value
213,"2017-11-28 04:38:22","Peppercorn Ranch-Chicken Potato Salad:","Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup and omit yellow mustard, ground black pepper, and pickles. Stir 3/4 cup bottled peppercorn ranch salad dressing and 1/4 teaspoon cracked black pepper into dressing. Stir 2 cups shr"
214,"2017-11-28 04:38:25",,"Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed."
218,"2017-11-28 04:38:38",,"Flank Steak could be an alternative for skirt steak. Score before grilling and cook over direct medium heat for 8 to 10 minutes, turning once."
219,"2017-11-28 04:38:47",*,"Cover and chill any remaining salad for lunch the next day."
220,"2017-11-28 04:38:58","To Make Ahead","Prepare Mini Corn Bread Muffins; cool. Store in an airtight container at room temperature up to 24 hours. Prepare meat as directed in Step 1. Arrange salad ingredients, except meat, as directed in Step 4. Prepare Spicy Buttermilk Dressing. Cover and chill"
221,"2017-11-28 04:38:58",Shortcut,"Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 tsp. purchased barbecue seasoning. Instead of making the spice mixture, substitute 2 Tbsp. purchased barbecue seasoning."
222,"2017-11-28 04:38:58","Corn Bread Cubes:","Preheat oven to 400 degrees F. Lightly grease an 8-inch square baking pan. Prepare batter for Mini Corn Bread Muffins as directed, except spread in prepared baking pan. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in pan on a wire rack"
223,"2017-11-28 04:38:59",,"Icon: energy boosting, vegetarian"
224,"2017-11-28 04:38:59","Make-Ahead Tip:","Prepare the egg salad mixture the night before, cover, and chill until serving time."
225,"2017-11-28 04:39:10","Curried Egg Salad:","Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours."
226,"2017-11-28 04:39:10","Honey-Dill Egg Salad:","Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad."
227,"2017-11-28 04:39:10","Egg Salad Wraps:","Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up."
228,"2017-11-28 04:39:12",*Tip:,"To hard-cook eggs, place eggs in a single layer in a medium saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water"
229,"2017-11-28 04:39:20",,"Cook asparagus spears and hard cook the eggs. Cover asparagus and chill both asparagus and eggs up to 24 hours ahead. (Do not peel eggs until ready to use.) Stir dressing together; cover and chill up to 24 hours."
230,"2017-11-28 04:39:25","To Make Ahead:","Prepare Mini Cornbread Muffins; cool. Store in an airtight container at room temperature for up to 24 hours. Prepare meat as directed in Step 1. Arrange salad ingredients, except meat, as directed in Step 3. Prepare Spicy Buttermilk Dressing. Cover and ch"
231,"2017-11-28 04:39:25",Shortcut:,"Instead of making the spice mixture, substitute 2 tablespoons purchased barbecue seasoning. Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 teaspoon purchased barbecue seasoning."
232,"2017-11-28 04:39:25","Cornbread Cubes:","Preheat oven to 400 degrees F. Lightly grease an 8x8x2-inch baking pan. Prepare batter for Mini Cornbread Muffins as directed, except spread in the prepared baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes o"
233,"2017-11-28 04:39:28",Tip*:,"If desired, add a teaspoon of white vinegar to the water. This will help the egg stay together while cooking and will produce less stringy pieces of egg white."
234,"2017-11-28 04:39:31",*Tip:,"For a tangier dressing substitute lime peel and juice for the orange peel and juice."
235,"2017-11-28 04:39:31",Variation:,"Assemble as directed, except substitute fried eggs for the poached eggs. To fry eggs, coat an unheated large skillet with nonstick cooking spray. Break eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 "
236,"2017-11-28 04:39:31","Goat Cheese Salad with Citrus Dressing:","Assemble as directed, except substitute crumbled goat cheese for the poached eggs."
237,"2017-11-28 04:39:37",*Tip:,"To make this recipe gluten-free, substitute 8 ounces of your favorite dried gluten-free small shell or other short pasta."
238,"2017-11-28 04:39:37",**Tip:,"If you can't find both red and yellow tomatoes, use 1 1/2 cups of either red or yellow tomatoes."
239,"2017-11-28 04:39:39",,"Prepare as above. Cover and refrigerate up to 24 hours."
240,"2017-11-28 04:39:43","Food exchanges:","1 fruit, 1-1/2 starch, 3 meat."
242,"2017-11-28 04:39:52","Menu Suggestion:","Make it a meal with sourdough rolls and French silk pie."
243,"2017-11-28 04:39:55",*Tip,"To toast nuts, spread nuts in a shallow baking pan. Bake in a preheated 350 degrees oven 5 to 10 minutes, shaking the pan once or twice to toast evenly."
244,"2017-11-28 04:40:03",*,"If the mixture gets a little dry after storing, you can stir in a little milk."
245,"2017-11-28 04:40:14",*Note:,"To shred (chiffonade) fresh basil, stack several leaves and roll up the leaves. Starting at one end, use a sharp knife to cut crosswise into thin slices."
246,"2017-11-28 04:40:15",,"Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed."
247,"2017-11-28 04:40:20","*Handling Hot Peppers:","Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands"
248,"2017-11-28 04:40:20",**,"Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies."
249,"2017-11-28 04:40:41",,"Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with "
250,"2017-11-28 04:40:55",,"Prepare salad; cover and chill for up to 24 hours. To serve, if necessary, stir in enough milk to make desired consistency."
251,"2017-11-28 04:40:59","Slow cooker directions:","Prepare bean mixture as above. Transfer to a 3-1/2- or 4-quart slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours."
252,"2017-11-28 04:41:01",,"Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and "
253,"2017-11-28 04:41:12","To tote:","Place in insulated container with ice packs. Pack dressing, if desired. Do not hold longer than 6 hours or avocado may darken."
254,"2017-11-28 04:41:16",,"If your mango is under ripe, saute it with the broccoli to enhance its flavor."
255,"2017-11-28 04:41:17","Italian Chef's Salad:","Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use"
256,"2017-11-28 04:41:17","Mexican Chef's Salad:","Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, s"
257,"2017-11-28 04:41:22","To Take:","To tote, place salad and dressing containers in an insulated bag with an ice pack."
258,"2017-11-28 04:41:23","Menu Suggestion:","Make it a meal with soft breadsticks and dry white wine or sparkling water."
259,"2017-11-28 04:41:27","Make-Ahead Directions:","Prepare tortilla bowls. Place in large freezer container with paper towels between bowls and crumpled around sides to protect the shells. Seal, label, and freeze for up to 1 month."
260,"2017-11-28 04:41:31","Southwest Fiesta Soup:","Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Si"
261,"2017-11-28 04:41:35",Note:,"*If tortilla cups are not available, prepare cups using flour tortillas. Lightly brush 1 side of six 9- or 10-inch flour tortillas with a small amount of water or slightly coat with nonstick cooking spray. Coat six small oven-safe bowls or six 16-ounce in"
263,"2017-11-28 04:41:43",Icon,"High Fiber"
264,"2017-11-28 04:41:49",*,"If you prefer, use a slotted spoon to serve meat mixture."
265,"2017-11-28 04:41:51","To Make Ahead:","Prepare as directed through Step 2. Cool turkey mixture; transfer to an airtight container. Cover and store in the refrigerator for up to three days. To serve, transfer turkey mixture to a large saucepan. Bring to boiling; reduce heat. Simmer, covered, fo"
266,"2017-11-28 04:41:51",Icons,"Make Ahead"
267,"2017-11-28 04:42:00","As an entree:","Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp."
268,"2017-11-28 04:42:03",*Tip:,"Soak wooden skewers in water for at least 30 minutes before using."
269,"2017-11-28 04:42:14",,"If desired, rather than putting the shrimp on skewers, you can cook them on the grill in a grill wok. Preheat the grill wok on the grill for 5 minutes. Add shrimp to the grill wok and cook and stir for 5 to 8 minutes or until shrimp are opaque."
270,"2017-11-28 04:42:16",,"If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using."
271,"2017-11-28 04:42:25","*Cook's Tip:","Bean threads, or cellophane noodles, are dried green mung beans that become translucent ""noodles"" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores."
272,"2017-11-28 04:42:26","Menu Suggestion:","Make it a meal with steamed broccoli or asparagus and whole-grain bread."
273,"2017-11-28 04:42:36",*,"Look for packaged spinach at your supermarket that has already been washed. If you buy spinach in bunches that has not been cleaned, discard stems and rinse leaves several times in cold water to remove the sand."
274,"2017-11-28 04:42:42",*,"In Mexico, this dish would be made with quesillo, which is not commonly found in the U.S. Fresh mozzarella cheese makes a good substitute. If you can't find cherry-size balls of fresh mozzarella packed in water, cut a larger ball into small pieces."
276,"2017-11-28 04:42:46",,"Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apar"
278,"2017-11-28 04:42:51",**,"Another time, use the meat mixture as a filling for burritos. Just spoon it onto warmed flour tortillas and roll up the tortillas."
279,"2017-11-28 04:42:56","Editor's Note:","Use at least three types of seafood, buying whats freshest from the seafood monger: Clams, calamari, sea scallops, and crab all work in this stew."
281,"2017-11-28 04:43:08","Slow Cooker Directions","Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and c"
282,"2017-11-28 04:43:08","Pressure Cooker Directions","Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients"
283,"2017-11-28 04:43:08","The Bones:","Look for soup bones at your meat counter. Neck bones, back bones, and marrow bones are good choices. Ask your butcher to cut the marrow bones into 2 to 3 inch lengths; this helps expose more of the marrow. You also can save bones from pot roasts and steak"
285,"2017-11-28 04:43:19",,"* If you do not have an immersion blender, use a food processor or blender and puree soup in small batches, returning to Dutch oven to heat through."
286,"2017-11-28 04:43:19","Additional Toppers:","Top with blue cheese and cracked black pepper."
287,"2017-11-28 04:43:20",,"Use half of the beef mixture for Zesty Beef Medley."
288,"2017-11-28 04:43:27","Keep it kosher","Skip the butter and opt for margarine or oil."
289,"2017-11-28 04:43:27","Caramelized Onions:","Thinly slice enough yellow onions to equal 3 cups (2 medium onions). Heat 1/4 cup canola oil in a medium saute pan over medium heat. Stir in the onions and 1/4 teaspoon salt and cook for 4 minutes. Lower the heat to low and continue to cook the onions, st"
290,"2017-11-28 04:43:28","Test Kitchen Tip:","To remove frozen soup from container, dip bottom of container in hot water."
291,"2017-11-28 04:43:44","*Freezing Directions:","Cool leftover chili. Pour chili into 1-quart freezer containers. Seal, label, and freeze for up to 3 months. To serve, transfer a portion to a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until heated through."
292,"2017-11-28 04:43:45","For easy cleanup:","Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do n"
295,"2017-11-28 04:43:56",,"If youre concerned about sodium, use low-sodium whole tomatoes, reduced-sodium canned beans, and unsalted cashew nuts."
296,"2017-11-28 04:44:01","*To Store:","Place chili in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using."
297,"2017-11-28 04:44:01","Cincinnati-Style Chili and Noodles:","Cook 8 ounces dried spaghetti according to package directions; drain. Meanwhile, in a large saucepan heat reserved chili over medium heat until bubbly. Stir in 1/2 ounce unsweetened chocolate, chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground all"
299,"2017-11-28 04:44:08",*Tip,"Chile pepper contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them."
301,"2017-11-28 04:44:24","**Serving suggestion:","If you like, serve warm tortillas with the meat. Stack flour or corn tortillas and wrap tightly in foil. While the meat is grilling, add tortilla packet to grill. Heat about 10 minutes or until warm, turning once."
303,"2017-11-28 04:44:27",,"Or use beef hanger steak and cook 12 to 15 minutes, turning once. Or use beef skirt steak and cook 6 to 9 minutes, turning once."
304,"2017-11-28 04:44:27",Grilling,"Or for a gas or charcoal grill, place steak on a grill rack directly over medium heat. Cover and grill 17 to 21 minutes for flank steak, 17 to 21 minutes for hanger steak or 6 to 9 minutes for skirt steak"
305,"2017-11-28 04:44:28",*Tip:,"If using wooden skewers, soak skewers in water for at least 30 minutes before grilling."
306,"2017-11-28 04:44:33","Test Kitchen Tip:","Omit oil and vinegar and stir the chipotle pepper into 1/2 cup bottled ranch dressing for a creamy dressing."
307,"2017-11-28 04:44:35","Grilled Peppers and Onions:","Brush whole peppers and onion slices with oil. Cover and grill directly over hot coals, 8 minutes or until tender, turning occasionally."
308,"2017-11-28 04:44:35","Test Kitchen Tip:","Soak bamboo skewers in water for 30 minutes before using."
309,"2017-11-28 04:44:38",,"*Soak skewers in warm water 30 minutes before using."
310,"2017-11-28 04:44:39","Serving Suggestion:","Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder."
311,"2017-11-28 04:44:39",*,"If using wooden skewers, soak in water 30 minutes before grilling."
312,"2017-11-28 04:44:39","Change up:","Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint."
313,"2017-11-28 04:44:43",,"The herb brush flavors the baste and releases oils into the crust as it builds."
314,"2017-11-28 04:44:43",,"Chef Lang suggests using natural lump charcoal. He suggests fanning or blowing excess ash from the coals."
315,"2017-11-28 04:44:43",,"Chef Lang prefer to cook to a lower temperature, 110 degrees F to 115 degrees F."
316,"2017-11-28 04:44:43","Serving Suggestion:","Serve with grilled cherry tomatoes and onion wedges."
317,"2017-11-28 04:44:47",,"Check the ethnic foods aisle at your local supermarket or the bulk spice section at a natural foods store for whole cumin and coriander seeds -- if you can't find substitute 1 tablespoon each ground cumin and coriander in the rub and skip the toasting ste"
318,"2017-11-28 04:44:47",,"If there are vegetarians at the party, skip the steak and just fill the corn cups with 2 tablespoons of the salsa."
320,"2017-11-28 04:45:04","To grill by indirect heat:","Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken on grill over drip pan. Cover and grill for 15 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with marinade up "
321,"2017-11-28 04:45:04",*,"Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face."
322,"2017-11-28 04:45:04",,"Prepare salsa; cover and chill up to 8 hours."
323,"2017-11-28 04:45:07",Pantry:,"Salt, pepper and olive oil."
324,"2017-11-28 04:45:07","Change Up:","Replace peaches with nectarines or plums, orzo with bow tie pasta and feta with blue cheese."
325,"2017-11-28 04:45:09",*,"Or, use 2, 12-inch packaged thin pizza crusts (such as Boboli®). Omit first 2-minute grilling. Spread crusts with pesto and add chicken, peaches, and cheese. Grill, covered, 3 to 4 minutes or until heated through."
326,"2017-11-28 04:45:11",*,"Look for crawfish tails in the freezer section of your seafood market or grocery store. If desired, substitute 8 ounces fresh or frozen peeled, deveined shrimp for the crawfish. To use shrimp, thaw shrimp, if frozen; chop."
327,"2017-11-28 04:45:21",,"Or grill over indirect heat for 50 to 60 minutes, turning once."