recipe_x_recipe_vedio.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition,recipe_vedio.id,recipe_vedio.ts
1,1,"2017-11-28 04:16:57",Hummus,"Skip the store! Our homemade hummus puts the purchased stuff to shame.","In a blender or food processor combine first seven ingredients (through paprika). Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add one or more stir-ins. Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts and/or paprika. Serve with pita wedges, tortilla chips, and/or vegetable dippers.","1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1/4 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon snipped fresh parsley 2 - 3 teaspoons olive oil (optional) 2 tablespoons toasted pine nuts and/or paprika (optional)","Per serving: 84 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 156 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",1,"2017-11-28 04:16:57"
102,1,"2017-11-28 04:16:57",Hummus,"Skip the store! Our homemade hummus puts the purchased stuff to shame.","In a blender or food processor combine first seven ingredients (through paprika). Cover and blend or process until smooth, stopping to scrape container as needed. If desired, add one or more stir-ins. Spoon hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and sprinkle with pine nuts and/or paprika. Serve with pita wedges, tortilla chips, and/or vegetable dippers.","1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1/4 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon paprika 1 tablespoon snipped fresh parsley 2 - 3 teaspoons olive oil (optional) 2 tablespoons toasted pine nuts and/or paprika (optional)","Per serving: 84 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 156 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",102,"2018-05-06 21:44:23"
2,5,"2017-11-28 04:17:08","Make-Ahead Frozen Margaritas","Need a quick drink for a party, but don't want to spend all night playing bartender? These delicious make-ahead margaritas are the answer! Freeze them in jars overnight and they're all set for the next day.","In a blender combine limeade concentrate, tequila, and orange liqueur. Cover and blend until combined. Add ice cubes; blend until mixture becomes slushy. Pour into half-pint jars. Cover and freeze overnight.","1 12 ounce can frozen limeade concentrate 2/3 cup (about 5 ounces) tequila 1/2 cup (4 ounces) orange liqueur 4 cups ice cubes","Per serving: 190 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1163 mg sodium , 32 g carb. , 0 g fiber , 26 g sugar , 0 g pro.",2,"2017-11-28 04:17:08"
103,5,"2017-11-28 04:17:08","Make-Ahead Frozen Margaritas","Need a quick drink for a party, but don't want to spend all night playing bartender? These delicious make-ahead margaritas are the answer! Freeze them in jars overnight and they're all set for the next day.","In a blender combine limeade concentrate, tequila, and orange liqueur. Cover and blend until combined. Add ice cubes; blend until mixture becomes slushy. Pour into half-pint jars. Cover and freeze overnight.","1 12 ounce can frozen limeade concentrate 2/3 cup (about 5 ounces) tequila 1/2 cup (4 ounces) orange liqueur 4 cups ice cubes","Per serving: 190 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 1163 mg sodium , 32 g carb. , 0 g fiber , 26 g sugar , 0 g pro.",103,"2018-05-06 21:44:45"
3,13,"2018-05-06 21:45:19","Hot Cross Buns","A mascarpone cheese frosting makes this classic Hot Cross Buns recipe stand out from the bakery competition.","Place the currants or raisins in a small bowl; add vinegar. Cover and let stand while making dough. In a large mixing bowl combine 2 cups of the flour, the yeast, cardamom, and cloves. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in currants and vinegar and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Dough will be sticky. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Chill dough 6 hours. (Or omit rising time; chill dough 12 to 24 hours.) Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside. Divide dough into 24 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls almost touching on prepared baking sheets. Cover; let rise until nearly double (1 to 1 1/2 hours). Preheat oven to 375 degree F. Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine beaten egg white and water; brush over rolls. Bake for 12 to 15 minutes or until golden brown. Immediately remove buns from baking sheets. Cool slightly on wire racks. In a small bowl stir together remaining mascarpone, 1/4 cup sugar, and enough milk to make of a thick drizzling consistency. Drizzle a cross over each bun with icing. Pass additional icing for dipping. Makes 24 buns.","2/3 cup currants or raisins 2 tablespoons balsamic vinegar 3 1/4 - 3 3/4 cups all-purpose flour 1 package active dry yeast 1 teaspoon ground cardamom 1/8 teaspoon ground cloves 2/3 cup milk 1 1/2 cups mascarpone cheese (12 oz.) 1/3 cup sugar 1/2 teaspoon salt 3 eggs 1 beaten egg white 1 tablespoon water 1/4 cup sugar Milk","Per serving: 168 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 45 mg chol. , 71 mg sodium , 22 g carb. , 1 g fiber , 5 g sugar , 6 g pro.",3,"2017-11-28 04:17:26"
104,13,"2018-05-06 21:45:19","Hot Cross Buns","A mascarpone cheese frosting makes this classic Hot Cross Buns recipe stand out from the bakery competition.","Place the currants or raisins in a small bowl; add vinegar. Cover and let stand while making dough. In a large mixing bowl combine 2 cups of the flour, the yeast, cardamom, and cloves. In a saucepan heat and stir 2/3 cup milk, 1/2 cup of the mascarpone cheese, 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and mascarpone almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in currants and vinegar and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Dough will be sticky. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). Chill dough 6 hours. (Or omit rising time; chill dough 12 to 24 hours.) Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets; set aside. Divide dough into 24 portions. Gently shape each portion into a ball, tucking edges under to make smooth tops. Place balls almost touching on prepared baking sheets. Cover; let rise until nearly double (1 to 1 1/2 hours). Preheat oven to 375 degree F. Using a sharp knife, make a crisscross slash across the top of each bun. In a small bowl combine beaten egg white and water; brush over rolls. Bake for 12 to 15 minutes or until golden brown. Immediately remove buns from baking sheets. Cool slightly on wire racks. In a small bowl stir together remaining mascarpone, 1/4 cup sugar, and enough milk to make of a thick drizzling consistency. Drizzle a cross over each bun with icing. Pass additional icing for dipping. Makes 24 buns.","2/3 cup currants or raisins 2 tablespoons balsamic vinegar 3 1/4 - 3 3/4 cups all-purpose flour 1 package active dry yeast 1 teaspoon ground cardamom 1/8 teaspoon ground cloves 2/3 cup milk 1 1/2 cups mascarpone cheese (12 oz.) 1/3 cup sugar 1/2 teaspoon salt 3 eggs 1 beaten egg white 1 tablespoon water 1/4 cup sugar Milk","Per serving: 168 kcal , 7 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 45 mg chol. , 71 mg sodium , 22 g carb. , 1 g fiber , 5 g sugar , 6 g pro.",104,"2018-05-06 21:45:19"
4,21,"2017-09-25 22:17:35","Make-and-Take Breakfasts for People Always On the Go",,,,,4,"2017-11-28 04:17:44"
105,21,"2017-09-25 22:17:35","Make-and-Take Breakfasts for People Always On the Go",,,,,105,"2018-05-06 21:45:59"
5,22,"2017-09-25 22:17:35","Our Best Casserole Recipes",,,,,5,"2017-11-28 04:17:47"
106,22,"2017-09-25 22:17:35","Our Best Casserole Recipes",,,,,106,"2018-05-06 21:46:04"
6,27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",6,"2017-11-28 04:18:01"
107,27,"2017-11-28 04:18:01","Fajita-Style Quesadillas","The colorful, fresh vegetables and oozy melted cheese in these fajita-style quesadillas will prove irresistible. Serve them as party appetizers or for a quick lunch on the weekend.","In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat. Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up. Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.","1/2 medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 medium onion, halved and thinly sliced 1 fresh serrano pepper, halved, seeded, and cut into thin strips* 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise 1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and lime wedges (optional)","Per serving: 61 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 41 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 2 g pro.",107,"2018-05-06 21:46:24"
7,49,"2017-09-25 22:17:35","25-Minute Healthy Dinner Recipes",,,,,7,"2017-11-28 04:18:52"
124,49,"2017-09-25 22:17:35","25-Minute Healthy Dinner Recipes",,,,,124,"2018-05-06 21:55:06"
8,70,"2017-11-28 04:20:08","Classic Nachos","These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.","Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside. In a large skillet cook ground beef over medium heat until brown. Drain off fat. Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts. If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.","5 cups bite-sized tortilla chips (6 ounces) 1 pound ground beef 1 15 ounce can black beans or pinto beans, rinsed and drained 1 cup bottled chunky salsa 1 1/2 - 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces) Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)","Per serving: 368 kcal , 21 g fat (8 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 61 mg chol. , 638 mg sodium , 26 g carb. , 5 g fiber , 1 g sugar , 23 g pro.",8,"2017-11-28 04:20:08"
111,70,"2017-11-28 04:20:08","Classic Nachos","These five-ingredient nachos are a cinch to make for a large crowd. Bake a batch for your next party and serve with an array of topping options, like cilantro, jalapeno peppers, sour cream and salsa.","Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside. In a large skillet cook ground beef over medium heat until brown. Drain off fat. Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts. If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.","5 cups bite-sized tortilla chips (6 ounces) 1 pound ground beef 1 15 ounce can black beans or pinto beans, rinsed and drained 1 cup bottled chunky salsa 1 1/2 - 2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces) Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)","Per serving: 368 kcal , 21 g fat (8 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 61 mg chol. , 638 mg sodium , 26 g carb. , 5 g fiber , 1 g sugar , 23 g pro.",111,"2018-05-06 21:50:22"
9,73,"2017-09-25 22:17:41","Make-Ahead Dips You Can't Resist Dunking Into",,,,,9,"2017-11-28 04:20:16"
112,73,"2017-09-25 22:17:41","Make-Ahead Dips You Can't Resist Dunking Into",,,,,112,"2018-05-06 21:50:35"
10,96,"2017-09-25 22:17:43","Easy 30-Minute Desserts",,,,,10,"2017-11-28 04:21:04"
116,96,"2017-09-25 22:17:43","Easy 30-Minute Desserts",,,,,116,"2018-05-06 21:52:56"
11,100,"2017-11-28 04:21:14","Chicken and Asparagus Skillet Supper","This chicken and asparagus skillet is a quick and healthy option if you have less than 30 minutes to prepare dinner. To satisfy heartier appetites, serve this asparagus and chicken recipe over pasta, rice, or quinoa.","Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.","8 skinless, boneless chicken thighs 3 slices bacon, coarsely chopped 1/2 cup chicken broth 1 pound asparagus spears, trimmed 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips 4 green onions, cut in 2-inch pieces","Per serving: 320 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 134 mg chol. , 626 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 32 g pro.",11,"2017-11-28 04:21:14"
117,100,"2017-11-28 04:21:14","Chicken and Asparagus Skillet Supper","This chicken and asparagus skillet is a quick and healthy option if you have less than 30 minutes to prepare dinner. To satisfy heartier appetites, serve this asparagus and chicken recipe over pasta, rice, or quinoa.","Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F). Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.","8 skinless, boneless chicken thighs 3 slices bacon, coarsely chopped 1/2 cup chicken broth 1 pound asparagus spears, trimmed 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips 4 green onions, cut in 2-inch pieces","Per serving: 320 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 134 mg chol. , 626 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 32 g pro.",117,"2018-05-06 21:53:12"
12,113,"2017-11-28 04:21:34","Chile-Lime Pork","This healthy pork recipe requires just 10 minutes of prep time! Coat the pork tenderloin in zesty marinade the moment you walk in the door after work, allow the flavors to infuse for an hour, then grill for a low effort yet crowd-pleasing healthy pork meal.","Finely shred peel from limes; juice limes. Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, salt, and cayenne pepper. Seal bag; knead bag to combine. Set bag in a large bowl and marinate in the refrigerator for 1 to 2 hours. Drain pork, discarding marinade. Adjust grill for indirect cooking. Place the pork over the drip pan. Cover and grill for 25 to 30 minutes or until done (145 degrees F). Remove and let stand for 3 minutes. To serve, cut meat into 1/2-inch thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro, if desired.","2 limes 1 1 pound pork tenderloin 1/4 cup snipped fresh cilantro 2 tablespoons olive oil 4 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper Purchased guacamole Lime wedges","Per serving: 188 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 74 mg chol. , 160 mg sodium , 4 g carb. , 2 g fiber , 1 g sugar , 24 g pro.",12,"2017-11-28 04:21:34"
118,113,"2017-11-28 04:21:34","Chile-Lime Pork","This healthy pork recipe requires just 10 minutes of prep time! Coat the pork tenderloin in zesty marinade the moment you walk in the door after work, allow the flavors to infuse for an hour, then grill for a low effort yet crowd-pleasing healthy pork meal.","Finely shred peel from limes; juice limes. Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, salt, and cayenne pepper. Seal bag; knead bag to combine. Set bag in a large bowl and marinate in the refrigerator for 1 to 2 hours. Drain pork, discarding marinade. Adjust grill for indirect cooking. Place the pork over the drip pan. Cover and grill for 25 to 30 minutes or until done (145 degrees F). Remove and let stand for 3 minutes. To serve, cut meat into 1/2-inch thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro, if desired.","2 limes 1 1 pound pork tenderloin 1/4 cup snipped fresh cilantro 2 tablespoons olive oil 4 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper Purchased guacamole Lime wedges","Per serving: 188 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 74 mg chol. , 160 mg sodium , 4 g carb. , 2 g fiber , 1 g sugar , 24 g pro.",118,"2018-05-06 21:54:01"
13,114,"2017-11-28 04:21:35","Bacon-Cheddar Chipotle Chicken Panini","This panini sandwich is a lighter take on a deli shop favorite. Think of it like a BLT with bonus ingredients!","In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, spinach leaves, and cheese, then add the second bread slice. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.","2 tablespoons light sour cream 2 tablespoons bottled light ranch salad dressing 1/4 teaspoon ground chipotle or ancho chile pepper 4 3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf 8 ounces thinly sliced cooked chicken breast* 2 roma tomatoes, trimmed and thinly sliced crosswise 4 slices lower-sodium, less-fat bacon, crisp cooked 1 cup fresh baby spinach leaves 4 slices reduced-fat cheddar cheese (3 oz.) Nonstick cooking spray","Per serving: 407 kcal , 13 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 69 mg chol. , 645 mg sodium , 38 g carb. , 7 g fiber , 6 g sugar , 32 g pro.",13,"2017-11-28 04:21:35"
119,114,"2017-11-28 04:21:35","Bacon-Cheddar Chipotle Chicken Panini","This panini sandwich is a lighter take on a deli shop favorite. Think of it like a BLT with bonus ingredients!","In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, spinach leaves, and cheese, then add the second bread slice. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.","2 tablespoons light sour cream 2 tablespoons bottled light ranch salad dressing 1/4 teaspoon ground chipotle or ancho chile pepper 4 3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf 8 ounces thinly sliced cooked chicken breast* 2 roma tomatoes, trimmed and thinly sliced crosswise 4 slices lower-sodium, less-fat bacon, crisp cooked 1 cup fresh baby spinach leaves 4 slices reduced-fat cheddar cheese (3 oz.) Nonstick cooking spray","Per serving: 407 kcal , 13 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 69 mg chol. , 645 mg sodium , 38 g carb. , 7 g fiber , 6 g sugar , 32 g pro.",119,"2018-05-06 21:54:08"
14,121,"2017-09-25 22:17:48","Fresh and Light Dinner Recipes",,,,,14,"2017-11-28 04:21:47"
15,122,"2017-09-25 22:17:48","Dump and Bake Casseroles",,,,,5,"2017-11-28 04:17:47"
120,122,"2017-09-25 22:17:48","Dump and Bake Casseroles",,,,,106,"2018-05-06 21:46:04"
16,127,"2017-09-25 22:17:53","Tasty 5-Ingredient Dinners",,,,,16,"2017-11-28 04:21:58"
121,127,"2017-09-25 22:17:53","Tasty 5-Ingredient Dinners",,,,,121,"2018-05-06 21:54:40"
17,151,"2017-11-28 04:22:11","Winter Bulgur Salad with Olive Dressing","For a lighter take on a whole grain salad, this base uses equal parts bulgur and chopped cauliflower.","Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes. Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped. For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste. Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.","1 cup bulgur 2 cups boiling water 1/2 medium head cauliflower, chopped (2 cups) 1/2 cup pitted kalamata and/or green olives, coarsely chopped 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Freshly ground black pepper 4 cups torn chicories like escarole, radicchio, and/or endive 6 celery stalks, thinly bias sliced 4 ounces feta cheese, crumbled","Per serving: 361 kcal , 21 g fat (6 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 25 mg chol. , 744 mg sodium , 35 g carb. , 8 g fiber , 3 g sugar , 10 g pro.",17,"2017-11-28 04:22:11"
122,151,"2017-11-28 04:22:11","Winter Bulgur Salad with Olive Dressing","For a lighter take on a whole grain salad, this base uses equal parts bulgur and chopped cauliflower.","Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes. Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped. For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste. Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.","1 cup bulgur 2 cups boiling water 1/2 medium head cauliflower, chopped (2 cups) 1/2 cup pitted kalamata and/or green olives, coarsely chopped 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Freshly ground black pepper 4 cups torn chicories like escarole, radicchio, and/or endive 6 celery stalks, thinly bias sliced 4 ounces feta cheese, crumbled","Per serving: 361 kcal , 21 g fat (6 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 25 mg chol. , 744 mg sodium , 35 g carb. , 8 g fiber , 3 g sugar , 10 g pro.",122,"2018-05-06 21:54:58"
18,152,"2017-11-28 04:22:12","Classic Peanut Butter Cookies","The simple combination of savory but sweet peanut butter incorporated into a smooth, buttery dough gives this cookie its signature nutty flavor.","In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.","1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar or 1/4 cup honey 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour Granulated sugar","Per serving: 87 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 70 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.",18,"2017-11-28 04:22:12"
123,152,"2017-11-28 04:22:12","Classic Peanut Butter Cookies","The simple combination of savory but sweet peanut butter incorporated into a smooth, buttery dough gives this cookie its signature nutty flavor.","In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.","1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar or 1/4 cup honey 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1/2 teaspoon vanilla 1 1/4 cups all-purpose flour Granulated sugar","Per serving: 87 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 13 mg chol. , 70 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.",123,"2018-05-06 21:55:02"
19,173,"2017-09-25 22:17:59","5-Minute Lunch Box Ideas",,,,,19,"2017-11-28 04:22:31"
125,173,"2017-09-25 22:17:59","5-Minute Lunch Box Ideas",,,,,125,"2018-05-06 21:55:38"
20,191,"2017-11-28 04:23:02","Egg and Wilted Spinach Salad","Granny Smith apples and blue cheese are hiding next to the eggs and spinach, but when you take a bite, you'll certainly taste their deliciously tangy flavor!","In a large serving bowl place spinach; set aside. In a very large skillet cook apple slices in 2 tablespoons of the olive oil for 3 to 4 minutes or until tender. Stir in balsamic vinegar and honey. Bring to just boiling. Add to spinach in serving bowl; toss to just combine and slightly wilt. In the same skillet heat remaining 1 tablespoon olive oil over medium heat. Break four eggs into skillet. Sprinkle with half of the blue cheese, 1/8 teaspoon each salt and pepper. Reduce heat to low; cook 4 to 5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and blue cheese. Place two eggs on each serving. Makes 4 servings.","1 5 ounce bag baby spinach 2 medium Granny Smith apples, cored and sliced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey 8 eggs 4 ounces blue cheese, crumbled (1/2 cup)","Per serving: 412 kcal , 28 g fat (10 g sat. fat , 3 g polyunsaturated fat , 13 g monounsaturated fat ), 444 mg chol. , 686 mg sodium , 21 g carb. , 3 g fiber , 16 g sugar , 20 g pro.",20,"2017-11-28 04:23:02"
126,191,"2017-11-28 04:23:02","Egg and Wilted Spinach Salad","Granny Smith apples and blue cheese are hiding next to the eggs and spinach, but when you take a bite, you'll certainly taste their deliciously tangy flavor!","In a large serving bowl place spinach; set aside. In a very large skillet cook apple slices in 2 tablespoons of the olive oil for 3 to 4 minutes or until tender. Stir in balsamic vinegar and honey. Bring to just boiling. Add to spinach in serving bowl; toss to just combine and slightly wilt. In the same skillet heat remaining 1 tablespoon olive oil over medium heat. Break four eggs into skillet. Sprinkle with half of the blue cheese, 1/8 teaspoon each salt and pepper. Reduce heat to low; cook 4 to 5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and blue cheese. Place two eggs on each serving. Makes 4 servings.","1 5 ounce bag baby spinach 2 medium Granny Smith apples, cored and sliced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey 8 eggs 4 ounces blue cheese, crumbled (1/2 cup)","Per serving: 412 kcal , 28 g fat (10 g sat. fat , 3 g polyunsaturated fat , 13 g monounsaturated fat ), 444 mg chol. , 686 mg sodium , 21 g carb. , 3 g fiber , 16 g sugar , 20 g pro.",126,"2018-05-06 21:56:38"
21,197,"2017-11-28 04:23:15","French Onion Soup Grilled Cheese","This decadent grilled cheese is stuffed with sweet caramelized onions and melty Swiss cheese.","In a medium skillet melt 1 tablespoon butter over medium-low heat. Add onions. Cook, uncovered, until tender and lightly browned, about 20 minutes, stirring occasionally. Carefully add wine and thyme. Cook, stirring frequently, until most of the liquid has cooked off. Season to taste with salt and pepper. Remove from the heat and set aside. Place one slice of bread on work surface; top with Swiss cheese and caramelized onions. Top with remaining bread slice. Spread with half the remaining butter. Place, buttered side down, in a skillet over medium heat. Carefully butter top bread slice. Cook for 2 to 3 minutes per side or until cheese is melted.","2 tablespoons butter, softened 1 yellow onion, sliced 1 teaspoon snipped fresh thyme 1 - 2 tablespoons red wine or beef broth Salt and pepper 2 slices sourdough or crusty country white bread 1/3 cup shredded Swiss cheese",,21,"2017-11-28 04:23:15"
127,197,"2017-11-28 04:23:15","French Onion Soup Grilled Cheese","This decadent grilled cheese is stuffed with sweet caramelized onions and melty Swiss cheese.","In a medium skillet melt 1 tablespoon butter over medium-low heat. Add onions. Cook, uncovered, until tender and lightly browned, about 20 minutes, stirring occasionally. Carefully add wine and thyme. Cook, stirring frequently, until most of the liquid has cooked off. Season to taste with salt and pepper. Remove from the heat and set aside. Place one slice of bread on work surface; top with Swiss cheese and caramelized onions. Top with remaining bread slice. Spread with half the remaining butter. Place, buttered side down, in a skillet over medium heat. Carefully butter top bread slice. Cook for 2 to 3 minutes per side or until cheese is melted.","2 tablespoons butter, softened 1 yellow onion, sliced 1 teaspoon snipped fresh thyme 1 - 2 tablespoons red wine or beef broth Salt and pepper 2 slices sourdough or crusty country white bread 1/3 cup shredded Swiss cheese",,127,"2018-05-06 21:57:12"
22,199,"2017-09-25 22:18:06","15 Kid-Friendly Recipes You Can Cook with Your Little Sous Chefs",,,,,22,"2017-11-28 04:23:19"
129,199,"2017-09-25 22:18:06","15 Kid-Friendly Recipes You Can Cook with Your Little Sous Chefs",,,,,129,"2018-05-06 21:57:23"
23,200,"2017-09-25 22:18:06","Simple Snacks You Have to Try This Fall",,,,,23,"2017-11-28 04:23:24"
130,200,"2017-09-25 22:18:06","Simple Snacks You Have to Try This Fall",,,,,130,"2018-05-06 21:57:29"
24,203,"2017-11-28 04:23:27","Grilled Salmon & Leeks with Rosemary-Mustard Butter","Adding herbs and mustard to butter is a clever way to elevate grilled ingredients. When brushed on the hot food, the butter melts into a rich sauce.","Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper. On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm. Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.","1 1/2 pounds leeks 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 sprig rosemary 4 4 ounces skin-on salmon fillets, 3/4- to 1-inch thick 1/4 cup unsalted butter, softened 2 teaspoons Dijon-style mustard","Per serving: 369 kcal , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 93 mg chol. , 415 mg sodium , 11 g carb. , 1 g fiber , 3 g sugar , 24 g pro.",24,"2017-11-28 04:23:27"
131,203,"2017-11-28 04:23:27","Grilled Salmon & Leeks with Rosemary-Mustard Butter","Adding herbs and mustard to butter is a clever way to elevate grilled ingredients. When brushed on the hot food, the butter melts into a rich sauce.","Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper. On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm. Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.","1 1/2 pounds leeks 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 sprig rosemary 4 4 ounces skin-on salmon fillets, 3/4- to 1-inch thick 1/4 cup unsalted butter, softened 2 teaspoons Dijon-style mustard","Per serving: 369 kcal , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 93 mg chol. , 415 mg sodium , 11 g carb. , 1 g fiber , 3 g sugar , 24 g pro.",131,"2018-05-06 21:57:35"
25,204,"2017-11-28 04:23:29","Salmon with Lentil Hash and Bacon","This salmon dish really does pressure-cook in just one minute.","Slow Cooker: For Slow Cooker: In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours. Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint. Pressure cooker: For Pressure Cooker: In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer's directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer's directions. Open lid carefully. Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.","2 cups reduced-sodium chicken broth 1 pound baby yellow potatoes, quartered 1 small head cauliflower (1 1/2 pounds), cut into large florets 1 cup brown lentils, rinsed and drained 1 large onion, cut into quarters 4 cloves garlic, minced 1 tablespoon curry powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 1 1/2 pound salmon fillet, skinned 6 slices bacon, crisp-cooked, drained, and crumbled Fresh mint leaves","Per serving: 623 kcal , 16 g fat (3 g sat. fat , 5 g polyunsaturated fat , 6 g monounsaturated fat ), 105 mg chol. , 768 mg sodium , 63 g carb. , 13 g fiber , 8 g sugar , 57 g pro.",25,"2017-11-28 04:23:29"
132,204,"2017-11-28 04:23:29","Salmon with Lentil Hash and Bacon","This salmon dish really does pressure-cook in just one minute.","Slow Cooker: For Slow Cooker: In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours. Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint. Pressure cooker: For Pressure Cooker: In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer's directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer's directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer's directions. Open lid carefully. Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.","2 cups reduced-sodium chicken broth 1 pound baby yellow potatoes, quartered 1 small head cauliflower (1 1/2 pounds), cut into large florets 1 cup brown lentils, rinsed and drained 1 large onion, cut into quarters 4 cloves garlic, minced 1 tablespoon curry powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 1 1/2 pound salmon fillet, skinned 6 slices bacon, crisp-cooked, drained, and crumbled Fresh mint leaves","Per serving: 623 kcal , 16 g fat (3 g sat. fat , 5 g polyunsaturated fat , 6 g monounsaturated fat ), 105 mg chol. , 768 mg sodium , 63 g carb. , 13 g fiber , 8 g sugar , 57 g pro.",132,"2018-05-06 21:57:39"
26,207,"2017-11-28 04:23:39","Shrimp Salad with Lime Dressing","Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.","For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined. In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.","1 lime 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 2 tablespoon plus 1 teaspoon olive oil 1 pound uncooked large shrimp in shells, peeled and deveined 2 avocados, halved, seeded, peeled, and sliced 1 large tomato, cut into chunks 1/2 sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup) 1/2 cup packed fresh cilantro","Per serving: 291 kcal , 19 g fat (3 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 159 mg chol. , 373 mg sodium , 12 g carb. , 6 g fiber , 3 g sugar , 22 g pro.",26,"2017-11-28 04:23:39"
134,207,"2017-11-28 04:23:39","Shrimp Salad with Lime Dressing","Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.","For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined. In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling. On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.","1 lime 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 2 tablespoon plus 1 teaspoon olive oil 1 pound uncooked large shrimp in shells, peeled and deveined 2 avocados, halved, seeded, peeled, and sliced 1 large tomato, cut into chunks 1/2 sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup) 1/2 cup packed fresh cilantro","Per serving: 291 kcal , 19 g fat (3 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 159 mg chol. , 373 mg sodium , 12 g carb. , 6 g fiber , 3 g sugar , 22 g pro.",134,"2018-05-06 21:57:54"
27,210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro.",27,"2017-11-28 04:23:47"
135,210,"2017-11-28 04:23:47","Ahi-Mango Ceviche","Top a guacamole-like tomatillo-avocado dip with marinated ahi tuna and mangoes for a healthy appetizer or light lunch.","In a food processor combine tomatillos, half of the avocados, the cilantro, 2 tablespoons lime juice, the garlic, and a pinch of salt. Cover and pulse with several on/off turns until mixture is slightly chunky. Transfer mixture to a medium bowl. Fold in the remaining avocado and the chile peppers. Season to taste with additional lime juice and salt. Cover and chill while marinating tuna. In a nonmetal bowl or resealable plastic bag combine tuna, mango, the 1/2 cup lime juice, the olive oil, and shallots. Cover and marinate in the refrigerator for at least 2 hours but no more than 3 hours, stirring or turning occasionally. To serve, divide tomatillo mixture between six serving glasses. Top each serving with some of the tuna-mango mixture; sprinkle each serving with sea salt and garnish with a lime wedge. Serve with tortilla chips.","4 medium tomatillos, husked, rinsed, and quartered (about 8 ounces total) 2 avocados, halved, seeded, peeled, and chopped 1/2 cup snipped fresh cilantro 2 - 3 tablespoons lime juice* 1 clove garlic, minced Salt 1 - 2 fresh serrano chile peppers, stemmed, seeded, and chopped** 12 ounces sashimi-grade fresh ahi tuna, cubed 1 ripe mango, peeled, seeded, and cut into small cubes 1/2 cup lime juice* 1/4 cup finely chopped shallots 1/3 cup olive oil Sea salt flakes Lime wedges Tortilla chips","Per serving: 356 kcal , 23 g fat (3 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 22 mg chol. , 157 mg sodium , 24 g carb. , 5 g fiber , 7 g sugar , 17 g pro.",135,"2018-05-06 21:58:07"
28,211,"2017-11-28 04:23:53","Crispy Fish and Peppers",,"Rinse fish and pat dry with paper towels. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender. Serve fish with peppers and lemon. Makes 4 servings.","1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia) 3/4 cup buttermilk 1 egg 1 teaspoon Cajun seasoning 1 cup all-purpose flour 3 - 4 tablespoons vegetable oil 1 cup sliced and/or chopped miniature sweet peppers 1 lemon, cut up","Per serving: 251 kcal , 13 g fat (2 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 188 mg sodium , 8 g carb. , 2 g fiber , 4 g sugar , 26 g pro.",28,"2017-11-28 04:23:53"
136,211,"2017-11-28 04:23:53","Crispy Fish and Peppers",,"Rinse fish and pat dry with paper towels. In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels. Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender. Serve fish with peppers and lemon. Makes 4 servings.","1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia) 3/4 cup buttermilk 1 egg 1 teaspoon Cajun seasoning 1 cup all-purpose flour 3 - 4 tablespoons vegetable oil 1 cup sliced and/or chopped miniature sweet peppers 1 lemon, cut up","Per serving: 251 kcal , 13 g fat (2 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 188 mg sodium , 8 g carb. , 2 g fiber , 4 g sugar , 26 g pro.",136,"2018-05-06 21:58:14"
29,223,"2017-11-28 04:24:25","Fish Tostadas with Chili Lime Cream","A perfect healthy dinner recipe that costs just over $2 per serving. The combination of sour cream, chili lime cream and tilapia is ready in under 30 minutes.","Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.","1 pound fresh tilapia or cod fillets 1/2 teaspoon chili powder 1 lime, halved 1/2 cup sour cream 1/2 teaspoon garlic powder 8 6 inches tostada shells 2 cups shredded cabbage mix 1 avocado, halved, seeded, peeled, and sliced (optional) 1 cup cherry tomatoes, quartered (optional) Bottled hot pepper sauce (optional)","Per serving: 278 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 67 mg chol. , 303 mg sodium , 17 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",29,"2017-11-28 04:24:25"
137,223,"2017-11-28 04:24:25","Fish Tostadas with Chili Lime Cream","A perfect healthy dinner recipe that costs just over $2 per serving. The combination of sour cream, chili lime cream and tilapia is ready in under 30 minutes.","Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.","1 pound fresh tilapia or cod fillets 1/2 teaspoon chili powder 1 lime, halved 1/2 cup sour cream 1/2 teaspoon garlic powder 8 6 inches tostada shells 2 cups shredded cabbage mix 1 avocado, halved, seeded, peeled, and sliced (optional) 1 cup cherry tomatoes, quartered (optional) Bottled hot pepper sauce (optional)","Per serving: 278 kcal , 14 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 67 mg chol. , 303 mg sodium , 17 g carb. , 2 g fiber , 2 g sugar , 25 g pro.",137,"2018-05-06 21:59:14"
30,226,"2017-09-25 22:18:07","Healthy Fish and Seafood Recipes",,,,,30,"2017-11-28 04:24:29"
31,232,"2017-11-28 04:24:42","Bacon-and-Egg Muffins","Step aside cereal, Bacon-and-Egg Muffins are a much heartier and more delicious way to start the day. These breakfast muffins make the classic egg and bacon spread easy to enjoy on the go. Maple syrup optional!","Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.","4 slices bacon, cut in thirds 5 eggs Salt and ground black pepper 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil or butter, melted 1/2 cup shredded cheddar cheese Maple or cane syrup (optional)","Per serving: 202 kcal , 12 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 89 mg chol. , 356 mg sodium , 16 g carb. , 1 g fiber , 3 g sugar , 7 g pro.",31,"2017-11-28 04:24:42"
138,232,"2017-11-28 04:24:42","Bacon-and-Egg Muffins","Step aside cereal, Bacon-and-Egg Muffins are a much heartier and more delicious way to start the day. These breakfast muffins make the classic egg and bacon spread easy to enjoy on the go. Maple syrup optional!","Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.","4 slices bacon, cut in thirds 5 eggs Salt and ground black pepper 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil or butter, melted 1/2 cup shredded cheddar cheese Maple or cane syrup (optional)","Per serving: 202 kcal , 12 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 89 mg chol. , 356 mg sodium , 16 g carb. , 1 g fiber , 3 g sugar , 7 g pro.",138,"2018-05-06 21:59:56"
32,239,"2017-11-28 04:24:52","Mini Bacon Waffles","Add these sweet-and-savory waffles to your list of great weekend breakfast recipes! Or, serve them alongside scrambled eggs for an easy dinner recipe at the end of a busy day.","In a medium bowl stir together flour, sugar, baking powder, the 1/4 teaspoon cinnamon, and the salt. Make a well in center of flour mixture; set aside. In another medium bowl combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon. For each mini waffle, spoon 1 tablespoon of the batter onto each grid of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200 degrees F oven while baking the remaining waffles. To serve, sprinkle with the remaining bacon and additional cinnamon, and drizzle with maple syrup.","3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 egg, lightly beaten 2/3 cup milk 1/4 cup butter, melted 1/2 teaspoon vanilla 8 slices bacon, crisp-cooked, drained, and crumbled Ground cinnamon 1/2 cup maple syrup","Per serving: 82 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 19 mg chol. , 127 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.",32,"2017-11-28 04:24:52"
139,239,"2017-11-28 04:24:52","Mini Bacon Waffles","Add these sweet-and-savory waffles to your list of great weekend breakfast recipes! Or, serve them alongside scrambled eggs for an easy dinner recipe at the end of a busy day.","In a medium bowl stir together flour, sugar, baking powder, the 1/4 teaspoon cinnamon, and the salt. Make a well in center of flour mixture; set aside. In another medium bowl combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon. For each mini waffle, spoon 1 tablespoon of the batter onto each grid of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200 degrees F oven while baking the remaining waffles. To serve, sprinkle with the remaining bacon and additional cinnamon, and drizzle with maple syrup.","3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 egg, lightly beaten 2/3 cup milk 1/4 cup butter, melted 1/2 teaspoon vanilla 8 slices bacon, crisp-cooked, drained, and crumbled Ground cinnamon 1/2 cup maple syrup","Per serving: 82 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 19 mg chol. , 127 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.",139,"2018-05-06 22:00:12"
33,252,"2017-09-25 22:18:11","Easter Bread: Make Bunny Brioche!",,,,,33,"2017-11-28 04:25:17"
34,253,"2017-11-28 04:25:19","Pumpkin Bread","If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care.","Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).","3 cups sugar 1 cup cooking oil 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2/3 cup water 1 15 ounce can pumpkin","Per serving: 191 kcal , 8 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 197 mg sodium , 29 g carb. , 1 g fiber , 18 g sugar , 2 g pro.",34,"2017-11-28 04:25:19"
142,253,"2017-11-28 04:25:19","Pumpkin Bread","If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care.","Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).","3 cups sugar 1 cup cooking oil 4 eggs 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2/3 cup water 1 15 ounce can pumpkin","Per serving: 191 kcal , 8 g fat (1 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 27 mg chol. , 197 mg sodium , 29 g carb. , 1 g fiber , 18 g sugar , 2 g pro.",142,"2018-05-06 22:01:17"
35,258,"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.",35,"2017-11-28 04:25:24"
143,258,"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.",143,"2018-05-06 22:01:24"
36,264,"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.",36,"2017-11-28 04:25:30"
144,264,"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.",144,"2018-05-06 22:01:39"
37,274,"2017-09-25 22:18:17","Healthy Mexican Recipes",,,,,37,"2017-11-28 04:25:51"
145,274,"2017-09-25 22:18:17","Healthy Mexican Recipes",,,,,145,"2018-05-06 22:02:09"
38,374,"2017-09-25 22:18:38","Healthy Soups, Stews & Chili to Warm You Right Up",,,,,38,"2017-11-28 04:26:59"
150,374,"2017-09-25 22:18:38","Healthy Soups, Stews & Chili to Warm You Right Up",,,,,150,"2018-05-06 22:04:02"
39,395,"2017-09-25 22:18:41","Classic Gelatin Salad with Chef Scott Peacock",,,,,39,"2017-11-28 04:27:52"
153,395,"2017-09-25 22:18:41","Classic Gelatin Salad with Chef Scott Peacock",,,,,153,"2018-05-06 22:05:28"
40,396,"2017-09-25 22:18:41","Fresh Raspberry Bars with Chef Scott Peacock",,,,,40,"2017-11-28 04:27:55"
154,396,"2017-09-25 22:18:41","Fresh Raspberry Bars with Chef Scott Peacock",,,,,154,"2018-05-06 22:05:33"
41,397,"2017-09-25 22:18:41","Pea Soup with Chef Scott Peacock",,,,,41,"2017-11-28 04:27:57"
155,397,"2017-09-25 22:18:41","Pea Soup with Chef Scott Peacock",,,,,155,"2018-05-06 22:05:37"
42,403,"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",,42,"2017-11-28 04:28:09"
157,403,"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",,157,"2018-05-06 22:05:54"
43,405,"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.",43,"2017-11-28 04:28:14"
158,405,"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.",158,"2018-05-06 22:06:04"
44,411,"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.",44,"2017-11-28 04:28:24"
159,411,"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.",159,"2018-05-06 22:06:28"
45,422,"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.",45,"2017-11-28 04:28:43"
161,422,"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.",161,"2018-05-06 22:07:18"
46,423,"2017-09-25 22:18:41","Margarita Recipes",,,,,2,"2017-11-28 04:17:08"
47,424,"2017-09-25 22:18:46","15+ Surprising Recipes to Make in a Muffin Tin",,,,,47,"2017-11-28 04:28:45"
48,425,"2017-09-25 22:18:46","Instagram-Worthy Breakfast Bowls You Can Make at Home",,,,,48,"2017-11-28 04:28:48"
162,425,"2017-09-25 22:18:46","Instagram-Worthy Breakfast Bowls You Can Make at Home",,,,,162,"2018-05-06 22:07:29"
49,428,"2017-09-25 22:18:46","Easy Mason Jar Recipes for Every Meal",,,,,4,"2017-11-28 04:17:44"
163,428,"2017-09-25 22:18:46","Easy Mason Jar Recipes for Every Meal",,,,,105,"2018-05-06 21:45:59"
50,429,"2017-09-25 22:18:46","Noodle Bowls",,,,,50,"2017-11-28 04:29:04"
51,430,"2017-09-25 22:18:46","You Might Be Surprised by Your State's Most Popular Food",,,,,51,"2017-11-28 04:29:06"
165,430,"2017-09-25 22:18:46","You Might Be Surprised by Your State's Most Popular Food",,,,,165,"2018-05-06 22:07:53"
52,433,"2017-09-25 22:18:46","Magical Food Mash-Ups",,,,,52,"2017-11-28 04:29:17"
53,435,"2017-09-25 22:18:46","Easy Muffin Tin Breakfasts",,,,,31,"2017-11-28 04:24:42"
168,435,"2017-09-25 22:18:46","Easy Muffin Tin Breakfasts",,,,,138,"2018-05-06 21:59:56"
54,439,"2017-09-25 22:18:46","Stunning Edible Flower Recipes",,,,,54,"2017-11-28 04:29:31"