{"row_id":0,"name":"Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard","recipeinstructions":[{"text":"Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes."},{"text":"Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard."},{"text":"For the pigs-in-a-blanket: Preheat the oven to 400 degrees F."},{"text":"For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)"},{"text":"For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)"},{"text":"For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)"}],"author":{"name":"Amanda Freitag"},"recipeingredient":["3 tablespoons honey","1\/4 cup sesame seeds","1\/4 cup dried garlic","1\/4 cup poppy seeds","One 16-ounce jar cherry peppers, drained","2 tablespoons olive oil","Pinch salt","1 cup whole-grain mustard","1 package puff pastry (2 sheets)","3 tablespoons cider vinegar","1\/4 cup dried onion","1\/4 cup yellow mustard","2 teaspoons cracked black pepper","1 tablespoon coarse sea salt","2 tablespoons prepared horseradish","1 egg, lightly scrambled","1\/2 cup honey","2 cloves garlic, minced","4 links smoked sausage or kielbasa (about 2 pounds)"],"datepublished":"2016-12-09T23:20:02.975-05:00","recipeyield":"4 servings","preptime":null,"cooktime":"P0Y0M0DT0H35M0.000S","recipecategory":"appetizer","totaltime":"P0Y0M0DT0H55M0.000S","keywords":"Sausage Recipes,Appetizer,High Fiber","recipecuisine":null,"aggregaterating":{"reviewcount":"1","ratingvalue":"5"},"nutrition":{"fibercontent":"9g","cholesterolcontent":"199mg","servingsize":"1 of 4 servings","saturatedfatcontent":"21g","sugarcontent":"55g","sodiumcontent":"2640mg","proteincontent":"46g","calories":"1171","carbohydratecontent":"77g","fatcontent":"80g"},"image":[{"width":"1280","description":"OLYMPUS DIGITAL CAMERA","height":"720"},{"width":"1280","description":"OLYMPUS DIGITAL CAMERA","height":"1280"},{"width":"1280","height":"960","description":"OLYMPUS DIGITAL CAMERA"}],"datemodified":"2016-02-29T14:19:33.960-05:00","publisher":{"name":"Food Network"},"review":{"datepublished":"2020-03-07","reviewbody":"Tastes amazing"},"headline":"Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard","page_url":"https:\/\/www.foodnetwork.com\/recipes\/amanda-freitag\/everything-spiced-pigs-in-a-blanket-with-cherry-pepper-relish-and-horseradish-honey-mustard-3258474"}
{"row_id":1,"name":"Puttanesca Pizza with Taleggio and Arugula","recipeinstructions":[{"text":"Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil."},{"text":"Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio."},{"text":"Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot."},{"text":"Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top."},{"text":"Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes."},{"text":"Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes."},{"text":"Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency."},{"text":"Portion the dough and stretch to the desired size."},{"text":"Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want."}],"author":{"name":"Anne Burrell"},"recipeingredient":["1\/4 cup pitted Gaeta olives, coarsely chopped","2 tablespoons extra-virgin olive oil, plus more for coating bowl","1 garlic clove, smashed and finely minced","2 cups baby arugula","Semolina flour, for dusting","1 1\/2 cups all-purpose flour, plus more for work surface","Extra-virgin olive oil","Pizza Dough, stretched into a 12-inch circle, recipe follows","1 packet dry yeast","2 plum tomatoes, peeled, seeded and diced","1\/2 cup warm water, 100 degrees F to 110 degrees F","2 tablespoons capers, chopped","1\/2 teaspoon salt","1\/2 teaspoon sugar","8 ounces taleggio cheese, sliced","Kosher salt","Pinch red pepper flakes"],"datepublished":"2016-11-15T14:37:39.233-05:00","recipeyield":"One 12-inch pizza","preptime":"P0Y0M0DT0H20M0.000S","cooktime":"P0Y0M0DT0H10M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT2H15M0.000S","keywords":"Easy Main Dish,Main Dish,Pizza Restaurants,Olive Recipes,Arugula,Vegetarian","recipecuisine":null,"aggregaterating":null,"nutrition":{"sugarcontent":"7g","servingsize":"1 of 1 servings","saturatedfatcontent":"41g","fibercontent":"10g","proteincontent":"70g","sodiumcontent":"2584mg","cholesterolcontent":"163mg","fatcontent":"99g","calories":"1797","carbohydratecontent":"158g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-08T17:56:05.605-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Puttanesca Pizza with Taleggio and Arugula","page_url":"https:\/\/www.foodnetwork.com\/recipes\/anne-burrell\/puttanesca-pizza-with-taleggio-and-arugula-recipe-2042568"}
{"row_id":2,"name":"Blackened Salmon with Lima Bean Smashed Potatoes","recipeinstructions":[{"text":"Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side."},{"text":"Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1\/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash."},{"text":"Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges."}],"author":{"name":"Food Network Kitchen"},"recipeingredient":["1 pound baby red-skinned potatoes, halved or quartered","Freshly ground black pepper","Lime wedges, for serving","2 tablespoons unsalted butter","4 skinless center-cut wild salmon fillets (about 4 ounces each)","1 tablespoon vegetable oil","1 teaspoon cayenne pepper","3 scallions, sliced","2 teaspoons chopped fresh thyme","Kosher salt","1\/2 cup fat-free sour cream","1 1\/2 cups frozen baby lima beans (about 6 ounces), thawed","1 tablespoon paprika"],"datepublished":"2016-11-16T00:43:28.088-05:00","recipeyield":"4 servings","preptime":"P0Y0M0DT0H20M0.000S","cooktime":"P0Y0M0DT0H20M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT0H40M0.000S","keywords":"Healthy,Potato,Fish,Salmon,Main Dish,Gluten Free,High Fiber","recipecuisine":null,"aggregaterating":{"reviewcount":"8","ratingvalue":"4.9E0"},"nutrition":{"fibercontent":"5 grams","calories":"423 calorie","cholesterolcontent":"69 milligrams","fatcontent":"17 grams","sodiumcontent":"736 milligrams","saturatedfatcontent":"6 grams","proteincontent":"32 grams","carbohydratecontent":"36 grams"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2014-11-18T18:05:59.114-05:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2017-11-14","reviewbody":"This was very simple to make and the spice on the salmon is delicious. I ended up using 1\/2 amount of sour cream and added greek yogurt to fill in the rest to make it healthier. Worked out great."},{"datepublished":"2017-07-18","reviewbody":"I made a few changes, which I'll note up front.<br \/><br \/>- I didn't use frozen lima beans. I used canned green beans.<div>- I left the skin on the salmon.<br \/><br \/>And it sure was tasty! The dish came together in under an hour and tasted delicious. The spice mix of the salmon was so easy to make but so packed with flavor.<\/div>"},{"datepublished":"2019-10-15","reviewbody":"Followed the recipe to a T and it was amazing. I won’t cook my salmon any other way! Smashed potatoes were perfection"},{"reviewbody":"Very good! I left the skin on the salmon and it turned out great! Plus, it was super simple to make","datepublished":"2015-04-10"},{"datepublished":"2017-10-31","reviewbody":"Delicious. Restaurant quality"}],"headline":"Blackened Salmon with Lima Bean Smashed Potatoes","page_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/blackened-salmon-with-lima-bean-smashed-potatoes-3363805"}
{"row_id":3,"name":"Slow Cooker Bean and Barley Soup","recipeinstructions":[{"text":"Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1\/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls."},{"text":"Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top."}],"author":{"name":"Food Network Kitchen"},"recipeingredient":["1 leek, light green and white parts rinsed and sliced","3 cloves garlic, minced","One 14-ounce can no-salt-added diced tomatoes","Kosher salt and freshly ground black pepper","1\/4 cup grated Parmesan, for garnish","6 sun-dried tomatoes, finely chopped","2 tablespoons extra-virgin olive oil, for garnish","Balsamic vinegar or lemon juice, for serving","Crushed red pepper, for garnish","2 tablespoons chopped fresh basil, for garnish","1\/2 cup pearled barley","2 medium carrots, diced","1\/2 teaspoon Italian seasoning blend","1 stalk celery, diced","3 cups baby spinach","1 cup dried multi-bean mix, picked through and rinsed"],"datepublished":"2016-11-16T00:53:02.446-05:00","recipeyield":"6 servings","preptime":"P0Y0M0DT0H15M0.000S","cooktime":"P0Y0M0DT8H0M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT8H15M0.000S","keywords":"Bean Soup,Beans and Legumes,Soup,Barley,Grain Recipes,Main Dish,Low-Fat,Low-Cholesterol,Heart-Healthy,High Fiber,Low Calorie,Slow-Cooker,Vegetarian","recipecuisine":null,"aggregaterating":{"ratingvalue":"4","reviewcount":"1"},"nutrition":{"carbohydratecontent":"42 grams","fibercontent":"7 grams","sodiumcontent":"960 milligrams","calories":"270 calorie","cholesterolcontent":"5 milligrams","saturatedfatcontent":"1.5 grams","fatcontent":"7 grams","proteincontent":"11 grams"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-21T11:53:54.138-05:00","publisher":{"name":"Food Network"},"review":{"datepublished":"2016-08-01","reviewbody":"I have make this recipe about 4 times and each time a little different. The first time I followed the recipe and after 8 hours the beans were so hard we could not eat them. Even after cooking on the stove several hours they never truly got done. The next time I presoaked the beans overnight and it was better but beans were still not done. Now I presoak overnight and then cook the beans at least two hours before they go into the slow cooker for 8 hours. I noticed there is another recipe with this same name with quite a few reviews and some say beans cook in the 8 hours and some have had the same results as i have so I wonder if the brand of slow cooker makes a big difference or maybe I just like my beans to be very soft. I have also substituted chicken broth and beef broth at different times for part of the water and the broths give the soup a good flavor. Needless to say I like the basis of this recipe and would give it a 5 star if not for the fact my beans can not be"},"headline":"Slow Cooker Bean and Barley Soup","page_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/slow-cooker-bean-and-barley-soup-3361853"}
{"row_id":4,"name":"Oyako Udon","recipeinstructions":[{"text":"For the soup: To cook the eggs, bring 1 quart (about 1 liter) of water to a boil in a medium saucepan over high heat. Add a pinch of kosher salt, then lower the eggs into the boiling water with a spider and cook over high heat for 7 minutes, stirring the eggs gently once. Remove the pan from the heat and drain. Transfer the eggs to a bowl of ice water and let them cool for 3 minutes. Peel the eggs and set aside."},{"text":"Ladle the boiling soup over the spinach and noodles in each bowl and top each with 3 slices of chicken. Slice the cooked eggs in half lengthwise. In each bowl, place 2 egg halves and a quarter of the scallions, then garnish with a quarter of the julienned ginger. Garnish each bowl with shichimi togarashi if using and a strip of lemon zest. Serve immediately."},{"text":"For the tare: Combine the mirin and sugar in a small saucepan and cook over medium heat, stirring until the sugar dissolves completely. Lower the heat, add the soy sauce and cook until the liquid starts to simmer, about 3 minutes. Remove from the heat and set aside to cool to room temperature. Refrigerate in an airtight container for up to 3 months."},{"text":"Bring the soaking water to a boil and then turn off the heat. Add the bonito flakes. Let stand for 2 minutes without stirring to steep the bonito flakes. To strain the dashi, pour the liquid through a fine-mesh sieve or a strainer lined with a thin kitchen towel, cheesecloth or paper towels. Do not press on the bonito flakes while straining as it will cloud the dashi. You should now have about 8 cups of dashi. Use the finished dashi immediately or cool completely and refrigerate in an airtight container for up to 1 week."},{"text":"Make ginger juice by grating the 3-inch whole piece of ginger on a Japanese grater or rasp grater. If using a rasp grater, transfer the grated ginger to a fine-mesh sieve set over a bowl and press to drain as much juice as possible into the bowl. You should have about 1 tablespoon fresh ginger juice. Drizzle the ginger juice over the chicken and season lightly with the sea salt and pepper. Broil the chicken thighs, basting every 3 to 4 minutes with 1\/4 cup of the tare, until golden brown and just cooked through, 12 to 16 minutes. Flip the chicken so it’s skin-side up, baste again and broil until the skin is golden brown and crisp, 2 to 4 minutes. Transfer the chicken to a cutting board, let rest for 10 minutes, then slice each thigh into 3 thick slices."},{"text":"Meanwhile, combine 3\/4 cup tare with 8 cups of dashi in a large saucepan. Bring the soup to a boil over medium heat and keep warm. Taste for seasoning and adjust with additional tare or dilute with filtered water as needed. Once the soup is boiling, carefully taste and stir in a splash of the sake if desired."},{"text":"Cook the udon noodles in a large pot of boiling water according to the package directions. Using tongs or a noodle scooper, remove the noodles from the cooking water, rinse in cool running water, drain and divide among 4 large soup bowls. Add the spinach to the boiling water and cook until just wilted, about 1 minute. Drain the spinach, pressing to remove as much water as possible, and divide among each serving of noodles."},{"text":"For the dashi: In a medium saucepan, soak the kombu and mushrooms in the filtered water for at least 2 hours and up to 10 hours at room temperature. After soaking, heat the saucepan with the water, soaked kombu and mushrooms over low heat until bubbles begin to form around the kombu and mushrooms, 5 to 10 minutes. Remove the kombu and mushrooms before the water comes to a boil. Save the kombu and mushrooms for a future use."},{"text":"Preheat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken skin-side-down on the foil. Using a paring knife, lightly score the meat side every 1\/4 inch. Brush with the sesame oil."}],"author":{"name":"Food Network"},"recipeingredient":["4 teaspoons cane sugar","9 cups filtered water (1.8 liters)","1 piece dried kombu seaweed, about 1 inch wide and 4 inches long","4 boneless, skin-on chicken thighs","14 ounces udon noodles, fresh, frozen, dried or vacuum-packed (400 grams) (3.5 ounces\/100 grams per person)","Shichimi togarashi, for garnish, optional","2 cups baby spinach","5 1\/2 cups bonito flakes (40 grams)","4 large eggs, left out at room temperature for 1 hour","Kosher salt","1 1\/4 cups soy sauce (300 milliliters)","Two 3-inch pieces ginger, peeled, 1 left whole and 1 cut into matchsticks","1 tablespoon untoasted sesame oil","2 dried shiitake mushrooms","Sea salt and freshly ground black pepper","1\/4 cup mirin (hon mirin, not mirin-type) (50 milliliters)","4 small strips lemon zest, for garnish","1\/4 cup thinly sliced scallions, greens and whites (2 to 4 scallions)","Sake, optional"],"datepublished":"2021-07-01T12:53:02.212-04:00","recipeyield":"4 servings","preptime":null,"cooktime":"P0Y0M0DT1H30M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT3H30M0.000S","keywords":"Asian,Japanese Recipes,Soup,Noodles,Egg Recipes,Chicken Recipes,Poultry,Main Dish","recipecuisine":"asian","aggregaterating":{"reviewcount":"2","ratingvalue":"5"},"nutrition":{"proteincontent":"15g","sodiumcontent":"1177mg","fatcontent":"11g","calories":"255","carbohydratecontent":"23g","saturatedfatcontent":"3g","cholesterolcontent":"94mg","sugarcontent":"2g","servingsize":"1 of 16 servings","fibercontent":"1g"},"image":[{"width":"1280","height":"960","description":"Sonoko Sakai makes Oyako Udon, as seen on her course, Intro to Japanese Cooking on Food Network Kitchen."},{"width":"1280","description":"Sonoko Sakai makes Oyako Udon, as seen on her course, Intro to Japanese Cooking on Food Network Kitchen.","height":"720"},{"width":"1280","description":"Sonoko Sakai makes Oyako Udon, as seen on her course, Intro to Japanese Cooking on Food Network Kitchen.","height":"1280"}],"datemodified":"2021-07-01T12:52:59.372-04:00","publisher":{"name":"Food Network"},"review":null,"headline":"Oyako Udon","page_url":"https:\/\/www.foodnetwork.com\/fnk\/recipes\/oyako-udon-11366585"}
{"row_id":5,"name":"Black Bean Soup","recipeinstructions":[{"text":"Make it a Drop 5 Meal by adding: A dollop of reduced-fat sour cream on top, and serve with 2 cups mixed greens tossed with 10 pumps spray dressing, 1 ounce baked tortilla chips (around 17 chips) and a pear. 513 complete meal calories."},{"text":"In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot."}],"author":{"name":"Cooking Channel"},"recipeingredient":["1 pinch allspice","Two 15-to-19-ounce cans black beans, drained and rinsed","3 cups low-sodium chicken broth","1 cup salsa"],"datepublished":"2016-12-27T12:47:03.479-05:00","recipeyield":"6 servings","preptime":"P0Y0M0DT0H10M0.000S","cooktime":"P0Y0M0DT0H15M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT0H25M0.000S","keywords":"Soup,Beans and Legumes,Main Dish,Gluten Free,High Fiber,Low-Fat","recipecuisine":null,"aggregaterating":{"ratingvalue":"4","reviewcount":"1"},"nutrition":{"calories":"240 calorie"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2016-12-27T12:47:02.524-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Black Bean Soup","page_url":"https:\/\/www.foodnetwork.com\/recipes\/black-bean-soup-2107447"}
{"row_id":6,"name":"Halibut Puttanesca","recipeinstructions":{"text":"Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender."},"author":{"name":"Robin Miller : Food Network"},"recipeingredient":["3 tablespoons drained capers","1\/2 cup stuffed green olives, chopped","4 (5-ounce) halibut fillets","1 1\/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought","1\/4 cup chopped fresh basil leaves","1\/2 cup red wine","4 cloves garlic, minced","2 teaspoons anchovy paste","Salt and ground black pepper"],"datepublished":"2016-11-20T23:52:06.060-05:00","recipeyield":"4 servings","preptime":"P0Y0M0DT0H5M0.000S","cooktime":"P0Y0M0DT0H10M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT0H15M0.000S","keywords":"Easy Pasta Recipes,Easy,Pasta Recipes,Easy Main Dish,Main Dish,Italian,American,Fish,Halibut Recipes,Olive Recipes,Vegetable,Anchovy,Tomato","recipecuisine":"italian","aggregaterating":{"ratingvalue":"4.5E0","reviewcount":"15"},"nutrition":{"carbohydratecontent":"33g","sodiumcontent":"559mg","fatcontent":"5g","fibercontent":"2g","servingsize":"1 of 4 servings","sugarcontent":"1g","proteincontent":"33g","cholesterolcontent":"71mg","saturatedfatcontent":"1g","calories":"334"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-06T17:01:55.953-05:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2020-08-06","reviewbody":"So quick and easy to make. And absolutely delicious."},{"reviewbody":"Absolutly delicious!!! Super easy and quick to make. Full of flavor, but not heavy at all. Used tilapia fillets instead of halibut and ate it with white rice. I loved it.","datepublished":"2011-10-30"},{"reviewbody":"I made this dish for my wife, \\\"It was GREAT\\\", but made a few substitutions, like I used cod loins for the fish, seasoned with old bay, and seared quickly in olive oil. I hope to make it again for our friends.","datepublished":"2010-01-31"},{"reviewbody":"Great meal that took no time to prepare. I served w\/ wilted spinach, also very quick to cook.","datepublished":"2008-11-20"},{"reviewbody":"This was so easy and so yummy! My husband recently went to Alaska and we have tons of frozen halibut. I was looking for a different recipe and thought this looked good. It was super tasty and reminded me a bit of Choppino, which is one of my favorites. I will definately make this again. I didn't use the anchovy paste because I didn't have any, I served it over noodles too! Thanks Robin!!","datepublished":"2009-10-04"},{"datepublished":"2008-11-10","reviewbody":"I used DeCecco's Napoletana pasta sauce in this recipe and it was great."},{"reviewbody":"I have been making this dish for a couple of years now. I saw the show again the other day and decided to write a review. I use my own sauce and the only other thing I change I cut the anchovy paste in half. If you have the sauce on hand, it comes together in no time. I have also used it to pour on top of grilled or roasted chicken. It is healthy yet very tasty and satisfying. What more could you ask for.","datepublished":"2010-05-20"},{"reviewbody":"I needed a quick recipe to use with some Halibut steaks and I am very pleased that I chose this one. I had everything, but the olives at hand. Even with out them it was great, I'm sure it is even better with them. The sauce is a great pair with Halibut. I will make this again and again.","datepublished":"2009-08-15"},{"reviewbody":"Solid dish. Agree with other reviewers that an expensive fish like Halibut gets lost. Used Cod last time, and that too gets lost but made me (and my wallet) feel better. Not sure what tweak would help make the fish stand out, but I’m not giving up. I like all the ingredients too much.","datepublished":"2021-12-31"},{"datepublished":"2009-08-13","reviewbody":"Made this last night. Used store-bought tomato and basil sauce, roasted garlic and cod. Served with a chewy dense bread toasted (the bread was a failed attempt from another recipe, but it makes GREAT toast). Very, very tasty and easy to prepare. I would have given five stars except the sauce is so flavorful the fish gets lost. Therefore, I wouldn't use this recipe with an expensive fish; rather, something like talapia. This is a very good dish and it's going into my favorites for a fast, tasty and healthy weeknight meal."}],"headline":"Halibut Puttanesca","page_url":"https:\/\/www.foodnetwork.com\/recipes\/robin-miller\/halibut-puttanesca-recipe-1946645"}
{"row_id":7,"name":"Plantain Chips","recipeinstructions":{"text":"Using a mandoline or sharp knife, slice plantains into 1\/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve."},"author":{"name":"Sunny Anderson"},"recipeingredient":["Vegetable oil, for frying","2 limes, zested and juiced","2 green plantains, peeled","Salt Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F."],"datepublished":"2016-11-13T21:12:14.336-05:00","recipeyield":"4 servings","preptime":"P0Y0M0DT0H8M0.000S","cooktime":"P0Y0M0DT0H10M0.000S","recipecategory":null,"totaltime":"P0Y0M0DT0H23M0.000S","keywords":"Chips,Fruit,Plantain Recipes,Lime Recipes,Lunch,Gluten Free,Vegan","recipecuisine":null,"aggregaterating":{"reviewcount":"1","ratingvalue":"5"},"nutrition":{"sugarcontent":"14g","sodiumcontent":"290mg","fibercontent":"3g","servingsize":"1 of 4 servings","cholesterolcontent":"0mg","carbohydratecontent":"32g","fatcontent":"19g","calories":"283","proteincontent":"1g","saturatedfatcontent":"1g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-12-04T11:57:03.733-05:00","publisher":{"name":"Food Network"},"review":{"datepublished":"2011-11-08","reviewbody":"excellent,fast and tasty"},"headline":"Plantain Chips","page_url":"https:\/\/www.foodnetwork.com\/recipes\/sunny-anderson\/plantain-chips-recipe-1957779"}
{"row_id":8,"name":"Vegetable Gratin","recipeinstructions":[{"text":"In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat."},{"text":"Preheat the oven to 450 degrees F."},{"text":"Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil."},{"text":"In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely."},{"text":"In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate."},{"text":"Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving."},{"text":"In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels."}],"author":null,"recipeingredient":["3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1\/4-inch thick slices","Olive oil","3 small zucchini, ends trimmed, and sliced into 1\/4-inch thick rounds","Salt and freshly ground black pepper","1 tablespoon minced garlic","2 teaspoons sugar","1\/4 cup grated Parmesan","1 cup grated mozzarella","1 1\/2 cups peeled, seeded, chopped tomatoes","1 large onion, small diced","1 tablespoon minced thyme leaves"],"datepublished":"2016-11-20T23:41:20.415-05:00","recipeyield":"6 to 8 servings","preptime":"P0Y0M0DT0H40M0.000S","cooktime":"P0Y0M0DT1H0M0.000S","recipecategory":"side-dish","totaltime":"P0Y0M0DT1H45M0.000S","keywords":"Tomato Side Dish,Side Dish,Tomato,Vegetarian,French Recipes,Eggplant Recipes,Zucchini Recipes,Mozzarella Recipes,Summer,Gluten Free,High Fiber","recipecuisine":"french","aggregaterating":null,"nutrition":{"servingsize":"1 of 8 servings","proteincontent":"8g","fibercontent":"7g","fatcontent":"9g","cholesterolcontent":"14mg","carbohydratecontent":"18g","saturatedfatcontent":"3g","sodiumcontent":"740mg","sugarcontent":"11g","calories":"176"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-06T16:54:56.703-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Vegetable Gratin","page_url":"https:\/\/www.foodnetwork.com\/recipes\/vegetable-gratin-recipe-1941709"}
{"row_id":9,"name":"Vegetables in Spiced Coconut Milk","recipeinstructions":[{"text":"Cut the potatoes and carrots into 1\/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes."},{"text":"Add the cauliflower, beans, and 3\/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes."},{"text":"Add the peas and the remaining 1\/4 cup coconut milk and when it simmers remove from the heat. Set aside."},{"text":"In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt."}],"author":{"name":"Food Network"},"recipeingredient":["1 cup coconut milk","1 1\/2 tablespoons finely chopped shallots or onion","12 to 18 fresh curry leaves","1 1\/2 teaspoons salt","1 cup cauliflower florets","1\/4 teaspoon cayenne","2 dried red chiles","1\/4 teaspoon fennel seeds, finely ground with a mortar and pestle or coffee grinder","1\/2 cup frozen peas","4 teaspoons coriander","2 tablespoons vegetable oil","2 fresh green chiles, serrano or Thai, split lengthwise","3 whole cloves","1 (1-inch) piece cinnamon","1\/2 teaspoon cumin","2 peeled waxy potatoes","2 peeled carrots","1\/8 teaspoon black pepper","1\/2 teaspoon mustard seeds","1\/8 teaspoon turmeric","3\/4 cups sliced onion","1\/2 cup cut up green beans, 1-inch lengths"],"datepublished":"2016-11-20T23:41:26.695-05:00","recipeyield":"6 servings","preptime":"P0Y0M0DT0H20M0.000S","cooktime":"P0Y0M0DT0H40M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT1H0M0.000S","keywords":"Beans and Legumes,Pea Recipes,Fruit,Potato,Green Bean,Shallot Recipes,Cauliflower,Carrot Recipes,Main Dish,Side Dish,Gluten Free,Vegan,Vegetarian","recipecuisine":null,"aggregaterating":{"ratingvalue":"4","reviewcount":"1"},"nutrition":{"fibercontent":"5g","carbohydratecontent":"23g","cholesterolcontent":"0mg","proteincontent":"4g","saturatedfatcontent":"8g","fatcontent":"13g","calories":"215","sugarcontent":"4g","sodiumcontent":"451mg","servingsize":"1 of 6 servings"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-10-17T16:26:17.481-04:00","publisher":{"name":"Food Network"},"review":{"datepublished":"2004-06-10","reviewbody":"Very good authentic recipe"},"headline":"Vegetables in Spiced Coconut Milk","page_url":"https:\/\/www.foodnetwork.com\/recipes\/vegetables-in-spiced-coconut-milk-recipe-1910784"}
{"row_id":10,"name":"Whale-Shaped Watermelon Salad","recipeinstructions":[{"text":"With a pencil, trace the body of the whale onto the skin of the watermelon. Then with an x-acto knife, carefully cut out around the tracing you have made. To remove the cut out pieces, gently insert the knife as far in as possible without piercing the other side and push the cut piece out."},{"text":"To make the eyes and water hole, use an apple corer to punch them out. Remove the inside of the watermelon with a large spoon or melon baller and place them in a large bowl. Cut the watermelon pieces away from the rind and cut into chunks. Drain the excess juice from the watermelon into a bowl. Combine the cantaloupe, strawberries, blueberries, green grapes and papaya in a large bowl."},{"text":"Add watermelon to mixed fruit. Combine well and toss into sculpted whale. Stick the leafy celery stalk inside the water hole as \\\"spouting water\\\". Put a red grape inside each eye hole."}],"author":{"name":"Ingrid Hoffmann"},"recipeingredient":["2 pints fresh blueberries","1 (7 to 8-pound) watermelon, preferably seedless","1 pint cantaloupe, cut into chunks","1 papaya, cut into chunks","1 inner leafy celery stalk","1 pound green grapes, plus 2 red grapes","2 pints fresh strawberries, sliced"],"datepublished":"2015-05-24T11:11:31.920-04:00","recipeyield":"8 servings","preptime":"P0Y0M0DT0H35M0.000S","cooktime":null,"recipecategory":"side-dish","totaltime":"P0Y0M0DT0H35M0.000S","keywords":"Salad Recipes,Fruit,Papaya Recipes,Melon Recipes,Grape Recipes,Watermelon Recipes,Celery,Strawberry,Cantaloupe,Blueberry,Apple Recipes,Side Dish,Lunch,Outdoor Party,Recipes for Parties,Summer,Recipes for a Crowd,Gluten Free,High Fiber,Low-Fat,Low Sodium,Vegan","recipecuisine":null,"aggregaterating":{"ratingvalue":"4.6E0","reviewcount":"5"},"nutrition":{"servingsize":"1 of 8 servings","saturatedfatcontent":"0g","fatcontent":"1g","cholesterolcontent":"0mg","carbohydratecontent":"54g","proteincontent":"4g","calories":"215","sugarcontent":"42g","fibercontent":"6g","sodiumcontent":"20mg"},"image":[{"width":"1280","height":"1280","description":"IY0302 Whale-Shaped Watermelon Salad"},{"width":"1280","height":"720","description":"IY0302 Whale-Shaped Watermelon Salad"},{"width":"1280","height":"960","description":"IY0302 Whale-Shaped Watermelon Salad"}],"datemodified":"2016-06-20T15:03:15.941-04:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2009-06-07","reviewbody":"i totally agree! I do wish there was a template. I plan to make this for my nephew's birthday party, but i am not the most artistic but I am going to try my best! We may end up with a puppy instead :)"},{"datepublished":"2008-07-23","reviewbody":"I didn't think I could do it, but it worked."},{"reviewbody":"This was such a fun and Simply-Delicioso recipe. It was a \\\"hit and a wow\\\" when I walked to my grandaughter birthday party with this whale shaped watermelon. I watch Ms. Ingrid show in English and Spanish channels and she always says \\\"If I could do it, you could do it too\\\" and it's true. <br \/> The carving\/drawing took me 10 minutes at the most. Everyone was astonish with the results and believe I'm not a crafty person at all. I bought her book and there are hundreds of good recipes and tips we could all use in our daily and busy life. <br \/>","datepublished":"2009-07-07"},{"reviewbody":"This was one of the cutest displays using watermelon I have seen. The watermelon basket is getting old.... <br \/>I do wish a template could have been included or even a picture to refer back to. Maybe even include it on the to watch video section. Would love to make one but really need to watch how a couple of more times!","datepublished":"2008-07-27"},{"datepublished":"2008-07-22","reviewbody":"What a great idea! Ingrid you are so creative and are great at making food look so impressive! Thanks for being such an inspiration!"}],"headline":"Whale-Shaped Watermelon Salad","page_url":"https:\/\/www.foodnetwork.com\/recipes\/ingrid-hoffmann\/whale-shaped-watermelon-salad-recipe-1939883"}
{"row_id":11,"name":"Campari and Blood Orange Cocktail","recipeinstructions":{"text":"Put ice cubes in a rocks glass. Add the Campari, blood orange juice, and a splash of soda (don't mix).Garnish with an orange slice and a mint sprig."},"author":{"name":"Bobby Flay | Bio & Top Recipes"},"recipeingredient":["Ice cubes","Orange flavored soda","4 ounces blood orange juice","Thin slice blood orange","1-ounce Campari","Mint sprig"],"datepublished":"2016-11-18T02:27:36.907-05:00","recipeyield":"1 serving","preptime":"P0Y0M0DT0H5M0.000S","cooktime":null,"recipecategory":"beverage","totaltime":"P0Y0M0DT0H5M0.000S","keywords":"Mixed Drink Recipes,Fruit,Orange Recipes,Recipes for Parties,Cocktail Party","recipecuisine":null,"aggregaterating":null,"nutrition":null,"image":[{"width":"1280","description":"Two Glasses of Campari and Blood Orange Cocktail Garnished With a Blood Orange Slice","height":"720"},{"width":"1280","description":"Two Glasses of Campari and Blood Orange Cocktail Garnished With a Blood Orange Slice","height":"1280"},{"width":"1280","description":"Two Glasses of Campari and Blood Orange Cocktail Garnished With a Blood Orange Slice","height":"960"}],"datemodified":"2013-11-08T09:30:53.083-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Campari and Blood Orange Cocktail","page_url":"https:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/campari-and-blood-orange-cocktail-recipe-1948588"}
{"row_id":12,"name":"Italian Breakfast Skewers","recipeinstructions":[{"text":"Preheat the oven to 375 degrees F."},{"text":"Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm."},{"text":"Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers."}],"author":{"name":"Giada De Laurentiis Bio & Top Recipes"},"recipeingredient":["1\/2 pound sweet Italian sausage, cut into 2-inch pieces","1\/2 cup pineapple cubes, fresh or canned","1 red pepper, cored and cut into 1-inch squares","8 bamboo skewers, soaked in water for 30 minutes","1\/4 pound pancetta, cubed"],"datepublished":"2015-05-23T11:09:46.177-04:00","recipeyield":"4 to 6 servings","preptime":"P0Y0M0DT0H20M0.000S","cooktime":"P0Y0M0DT0H25M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT1H15M0.000S","keywords":"Italian,Sausage Recipes,Meat,Fruit,Pineapples,Main Dish,Brunch,Breakfast","recipecuisine":"italian","aggregaterating":{"ratingvalue":"4.7E0","reviewcount":"30"},"nutrition":null,"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2015-03-23T12:55:41.371-04:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2009-03-23","reviewbody":"So good! I can't wait to make this dish again! Enough to make a vegetarian's mouth water."},{"reviewbody":"Loved this recipe. Can't wait to have it again. I used breakfast sausage links, instead of the Italian sausage. They turned out great. I will spray the pan next time so the sugar from the pineapple won't make them stick.","datepublished":"2012-03-28"},{"datepublished":"2011-10-16","reviewbody":"Great recipe, super easy. I used spice mango chicken sausage and it worked out well with the other flavors. I think the key to not overcooking the pancetta is to use large enough cubes that it doesn't dry out during the 25-minute cook time."},{"reviewbody":"These were awesome. I substituted onion for Pancetta. SO good!!!","datepublished":"2008-01-22"},{"reviewbody":"Giada has done it again! These were excellent. I made these New Year's morning with scrambled eggs and homemade cinnamon buns. The salty flavor of the pancetta with the sweetness of the pineapple was incredible. My husband really enjoyed these. These would be a wonderful company breakfast dish. <br \/> <br \/>Trish","datepublished":"2010-01-01"},{"reviewbody":"Made these for a pre-Christmas gathering and they were a hit. Easy, fun and colorful. I would add some onion and\/or mushroom next time. This recipe is saved in the recipe box for another day!","datepublished":"2008-12-21"},{"datepublished":"2008-01-05","reviewbody":"I made these today and they turned out great! I used mushrooms instead of peppers and they turned out great. Plus, my husband really liked the idea of meat on a stick."},{"datepublished":"2016-10-03","reviewbody":"I love it"},{"reviewbody":"this is a good as a munchie with cocktails...lightly brush with your <br \/>favorite barbeque sauce","datepublished":"2012-07-19"},{"datepublished":"2009-01-04","reviewbody":"I was excited to make this but the pancetta came out tough. The pieces were cubed - the flavor was good but definitely chewy. The fresh pineapple would have been better had it been sweeter. Sausage and pepper were delish. Did I do something wrong?"}],"headline":"Italian Breakfast Skewers","page_url":"https:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/italian-breakfast-skewers-recipe-1946011"}
{"row_id":13,"name":"Overnight Oats","recipeinstructions":[{"text":"Toppings: sliced strawberries"},{"text":"Mix-ins: 1 tablespoon sweetened cocoa powder and 1\/4 cup chopped hazelnuts"},{"text":"Toppings: chopped mango and pomegranate seeds"},{"text":"Mix-ins: 1\/2 teaspoon orange zest and 1\/4 teaspoon ground cardamom"},{"text":"To make a jar, just combine 1\/2 cup rolled oats, 1 tablespoon ground flaxseed, 2\/3 cup milk, 1\/3 cup plain yogurt, 2 teaspoons brown sugar or maple syrup and a pinch each of salt and cinnamon in a small jar. Add your mix-ins (see below for some of our favorites), seal the jar and refrigerate overnight. In the morning, just open the jar, stir and add toppings."},{"text":"Mix-ins: 1\/4 cup freeze-dried strawberries (crushed) and 1\/2 chopped banana"},{"text":"Toppings: chopped hazelnuts and chocolate"}],"author":{"name":"Food Network Kitchen"},"recipeingredient":null,"datepublished":"2018-01-02T15:28:10.585-05:00","recipeyield":"1 jar","preptime":null,"cooktime":"P0Y0M0DT0H10M0.000S","recipecategory":null,"totaltime":"P0Y0M0DT8H10M0.000S","keywords":"Oatmeal Recipes,Grain Recipes,Oats","recipecuisine":null,"aggregaterating":{"ratingvalue":"4.5E0","reviewcount":"32"},"nutrition":null,"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2018-01-02T15:28:10.150-05:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2020-05-11","reviewbody":"YUUUUUMMMM! My kids and I make this recipe practically every day! Thanks, food network! <div>(My kids love to add in some cocoa powder and dehydrated strawberries.) I like to do the same too.<\/div><div>**blush** Thanks!!<br \/><div><br \/><\/div><\/div>"},{"datepublished":"2021-08-09","reviewbody":"Perfect texture. I like maple and cinnamon, so I used Brown Cow Maple yogurt instead of plain. It really helps add to the flavor!"},{"datepublished":"2021-02-10","reviewbody":"Perfect, made for my wife and she loved it"},{"datepublished":"2021-03-20","reviewbody":"I love this... It FITS right into my routine."},{"reviewbody":"Simple and easy, definitely customizable. We loved it.","datepublished":"2021-08-03"},{"datepublished":"2020-05-03","reviewbody":"Very easy and tasty. I used from berry mix and it was so good. What a great way to start the day1"},{"datepublished":"2018-09-06","reviewbody":"Super simple, great taste. Trying to get away from some sugary cereals this is a perfect alternative."}],"headline":"Overnight Oats","page_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/overnight-oats-4622247"}
{"row_id":14,"name":"Colette's Chocolate Cake","recipeinstructions":{"text":"Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scraping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.;"},"author":null,"recipeingredient":["2 teaspoons baking powder","2 eggs, at room temperature","3 cups all-purpose flour","1 teaspoon salt","1 teaspoon almond extract","1 teaspoon baking soda","1 cup milk, at room temperature","2 cups sugar","1 teaspoon vanilla extract","1 cup unsweetened cocoa","1 cup hot, strong coffee","1 cup vegetable shortening"],"datepublished":"2016-11-18T16:16:31.546-05:00","recipeyield":"2, 9-inch layers, 2 inches hig","preptime":null,"cooktime":null,"recipecategory":"dessert","totaltime":null,"keywords":"Easy Dessert Recipes,Dessert,Easy,Easy Baking,Chocolate Cake,Cake,Chocolate,Baking,Nut Recipes","recipecuisine":null,"aggregaterating":null,"nutrition":{"saturatedfatcontent":"4g","fatcontent":"15g","fibercontent":"3g","carbohydratecontent":"47g","proteincontent":"5g","sodiumcontent":"241mg","calories":"327","sugarcontent":"26g","servingsize":"1 of 16 servings","cholesterolcontent":"22mg"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2014-01-06T16:08:08.253-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Colette's Chocolate Cake","page_url":"https:\/\/www.foodnetwork.com\/recipes\/colettes-chocolate-cake-recipe-1964363"}
{"row_id":15,"name":"Buffalo Stuffed Mushrooms","recipeinstructions":[{"text":"Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1\/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes."},{"text":"Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes."},{"text":"Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly."}],"author":{"name":"Food Network Kitchen"},"recipeingredient":["1\/4 cup Buffalo hot sauce","1 teaspoon chopped fresh thyme","1 1\/2 cups panko breadcrumbs","2 tablespoons unsalted butter","2 tablespoons chopped fresh parsley","4 slices bacon, finely chopped","1 carrot, finely chopped","2 tablespoons grated parmesan cheese","2 scallions, chopped","3 10-ounce packages white mushrooms","1 stalk celery, finely chopped","1\/3 cup crumbled blue cheese (about 1 1\/2 ounces)"],"datepublished":"2016-11-16T00:43:53.776-05:00","recipeyield":"6 to 8 servings","preptime":"P0Y0M0DT0H25M0.000S","cooktime":"P0Y0M0DT0H25M0.000S","recipecategory":null,"totaltime":"P0Y0M0DT0H50M0.000S","keywords":"Stuffed Mushroom Recipes,Mushroom,Vegetable,Recipes for Parties,Super Bowl,Recipes for a Crowd","recipecuisine":null,"aggregaterating":null,"nutrition":{"servingsize":"1 of 8 servings","proteincontent":"8g","carbohydratecontent":"13g","sodiumcontent":"407mg","fibercontent":"2g","fatcontent":"12g","saturatedfatcontent":"5g","calories":"183","cholesterolcontent":"23mg","sugarcontent":"3g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2014-01-31T16:42:52.179-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"Buffalo Stuffed Mushrooms","page_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/buffalo-stuffed-mushrooms-3362631"}
{"row_id":16,"name":"Vietnamese Burrito","recipeinstructions":[{"text":"Combine all ingredients."},{"text":"Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce."},{"text":"Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through."}],"author":null,"recipeingredient":["Fresh black pepper","1 tablespoon sesame seed oil","2 to 3 garlic cloves, crushed","1 cucumber, peeled, seeded and cut into thin strips","Dipping Sauce, recipe follows","26 ounces skinned, boneless chicken breasts","1\/2 cup soybean oil","5 to 7 tablespoons fish sauce","1 head romaine lettuce, cut into 3\/4-inch lengths","1\/4 cup coconut juice","1 to 2 fresh chile peppers, minced","1\/2 cup pickled daikon, chopped","5 tablespoons soy sauce","10 large rice paper wrappers","1 tablespoon sugar","1\/2 bunch parsley, cleaned and leaves picked","1 bunch mint , cleaned and leaves picked","2 tablespoons hoisin sauce","5 tablespoons white vinegar","2 tablespoons honey","4 tablespoons fresh lime juice or lemon juice","2 stalks lemongrass, minced","3 carrots, peeled and sliced thinly","4 tablespoons sugar","1 bunch basil, cleaned and leaves picked","4 cloves garlic, minced","2 cups bean sprouts","1 package rice noodles, soaked in warm water until softened and drained"],"datepublished":"2016-11-18T02:58:52.076-05:00","recipeyield":"10 servings","preptime":null,"cooktime":null,"recipecategory":"main-dish","totaltime":null,"keywords":"Easy Chicken,Chicken Recipes,Poultry,Easy Main Dish,Main Dish,Easy Lunch Recipes,Lunch,Asian,Vietnamese Recipes,Burrito,Noodles,Coconut Recipes,Fruit,Lettuce Recipes,Cucumber,Carrot Recipes,Recipes for a Crowd","recipecuisine":"asian","aggregaterating":{"ratingvalue":"4","reviewcount":"5"},"nutrition":null,"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-07T08:13:57.581-05:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2011-03-31","reviewbody":"I thought it had a wonderful taste. It was not too dificult to prepare and it was a crowed pleaser at my party."},{"reviewbody":"in my country and then translated into english, they're called \\\"spring rolls\\\" <br \/> <br \/>other meat alternatives you can use are boiled shrimp or pork.","datepublished":"2008-11-04"},{"datepublished":"2004-07-04","reviewbody":"I made the chicken filling and wrapped it with the romaine lettuce. I served it with the sauce.....to die for!! I didn't bother with all the extra veggies since I have had a similar chicken-lettuce wrap at a restaurant that I loved!! I bet it would be great with the extra veggies, though!! It looked great on Rachel's $40 episode!!"},{"reviewbody":"I love the traditional preparation of this recipe, which uses top round beef sliced paper thin. This allows the marinade to do its thing quickly and also for fast cooking on a hot electric griddle\/frying pan. Kudos to Rachel for adding her own twist with the chicken, although I've never heard of people using parsley in their wraps.","datepublished":"2009-10-19"},{"reviewbody":"Fantastic! Take no shortcuts!","datepublished":"2005-08-26"}],"headline":"Vietnamese Burrito","page_url":"https:\/\/www.foodnetwork.com\/recipes\/rachael-ray\/vietnamese-burrito-recipe-2124405"}
{"row_id":17,"name":"Sweet Potato Pudding","recipeinstructions":[{"text":"With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes."},{"text":"Preheat the oven to 350 degrees F. Grease a 1 1\/2-quart baking dish."},{"text":"In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding."},{"text":"Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature."}],"author":{"name":"Food Network"},"recipeingredient":["1\/2 cup packed light or dark brown sugar","1 tablespoon corn syrup, preferably dark","Praline topping, recipe follows","2 tablespoons unsalted butter, softened","1\/2 cup chopped pecans","1\/4 cup chopped crystallized ginger","1\/2 teaspoon salt","1 tablespoon light or dark rum","1\/3 cup milk","4 large eggs","1\/4 cup packed light or dark brown sugar","2 tablespoons unsalted butter, melted","1\/2 teaspoon ground cinnamon","2 1\/2 cups baked sweet potatoes pulp, scooped from the skin","2 tablespoons pure vanilla extract","1\/2 teaspoon ground ginger"],"datepublished":"2016-11-20T23:33:43.470-05:00","recipeyield":"8 servings","preptime":"P0Y0M0DT0H30M0.000S","cooktime":"P0Y0M0DT0H50M0.000S","recipecategory":"side-dish","totaltime":"P0Y0M0DT1H30M0.000S","keywords":"Easy Side Dish Recipes,Side Dish,Thanksgiving Side Dishes,Thanksgiving,Mixer Recipes,Pudding Recipes,Christmas,Egg Recipes,Sweet Potato,Nut Recipes,Recipes for a Crowd,Gluten Free","recipecuisine":null,"aggregaterating":{"reviewcount":"10","ratingvalue":"5"},"nutrition":{"servingsize":"1 of 8 servings","sugarcontent":"24g","calories":"272","fibercontent":"2g","proteincontent":"5g","sodiumcontent":"222mg","carbohydratecontent":"32g","saturatedfatcontent":"5g","fatcontent":"13g","cholesterolcontent":"109mg"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-10-30T15:05:29.850-04:00","publisher":{"name":"Food Network"},"review":[{"reviewbody":"This is my mother's basic recipe from North Carolina. Ways to change it include some shredded coconut. Kids go wild over toasting marshmellows on it during the last 10 minutes. It really can't go wrong.","datepublished":"2008-12-27"},{"datepublished":"2011-11-22","reviewbody":"Love it!! This recipe is excellent. The rum really gives it a different flavor than your traditional sweet potato pudding recipes. I knew it was good when I saw that the corn syrup was used. We typically use this candied yams."},{"datepublished":"2006-11-25","reviewbody":"Perfect! Easy to make, and it turned out amazing. Very light and creamy. My family loved it and I received tons of compliments."},{"reviewbody":"Being a northerner and one of these people who have trouble using the words “sweet potatoes\\\" and “marshmallows“ in the same sentence, I didn't like this as a side dish. Instead I served it as desert and it was very well received.","datepublished":"2012-02-03"},{"reviewbody":"it was great","datepublished":"2006-04-14"},{"reviewbody":"Perfect! Everyone loved it. Definately a keeper! The ginger is a nice added flavor.","datepublished":"2005-10-20"},{"reviewbody":"IT WAS THE BEST I HAD SINCE I WAS A CHILD","datepublished":"2005-02-16"},{"reviewbody":"It was not hard to make and delicious. The ginger gives it a kick and this dish will for sure stand-out among the candied yams and marshmellow souffles. I can't wait to make it next Thanksgiving...or sooner.","datepublished":"2006-12-10"},{"datepublished":"2006-11-05","reviewbody":"Very tasty and super easy! HIGHLY recommended!!!"},{"datepublished":"2011-11-18","reviewbody":"My husband and family love this dish!! I had to make a double batch -- one for my husband,and one for the rest of the family. Then crystallized ginger in the praline topping gives it a little extra kick that's really great!!! <br \/> <br \/>-Kristin <br \/>Columbia, MD"}],"headline":"Sweet Potato Pudding","page_url":"https:\/\/www.foodnetwork.com\/recipes\/sweet-potato-pudding-recipe1-2122367"}
{"row_id":18,"name":"Caramel Lady Apples and Seckel Pears","recipeinstructions":{"text":"Insert a licorice stick or bamboo skewer into the stem end of each apple and pear. Reserve. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until the sugar melts. Increase the heat to high and cook until the mixture is golden amber in color. (Do not stir the mixture once you have stirred the mixture.) Remove the caramel from the heat. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Transfer the coated fruit to a wire rack and let the caramel harden, about 10 to 15 minutes. Continue dipping the apples and pears until all have been coated with the caramel. Store the caramel apples in pears in a cool, dry place (not the refrigerator), wrapped in cellophane if desired, until ready to serve up to 2 days."},"author":null,"recipeingredient":["1 piece lemon peel, about 2 inches long and 1-inch wide","6 Seckel pears, stems removed","2 teaspoons pure vanilla extract","6 Lady apples, stems removed","1\/2 cup water","12 natural licorice sticks or bamboo skewers, each 6 inches long","1 cup granulated sugar","1 tablespoon lemon juice"],"datepublished":"2016-11-18T16:07:46.542-05:00","recipeyield":null,"preptime":null,"cooktime":null,"recipecategory":"dessert","totaltime":null,"keywords":"Easy Dessert Recipes,Dessert,Easy,Easy Baking,Apple Dessert,Fruit Dessert Recipes,Apple Recipes,Fruit,Baking,Caramel Apple,Pear Recipes,Fall,High Fiber,Vegan","recipecuisine":null,"aggregaterating":{"ratingvalue":"3","reviewcount":"1"},"nutrition":{"sugarcontent":"71g","calories":"335","fibercontent":"10g","saturatedfatcontent":"0g","fatcontent":"1g","cholesterolcontent":"0mg","sodiumcontent":"5mg","proteincontent":"1g","carbohydratecontent":"87g","servingsize":"1 of 6 servings"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2014-01-02T18:06:08.124-05:00","publisher":{"name":"Food Network"},"review":{"reviewbody":"The kids loved it and the recipe was so simple.","datepublished":"2005-10-31"},"headline":"Caramel Lady Apples and Seckel Pears","page_url":"https:\/\/www.foodnetwork.com\/recipes\/caramel-lady-apples-and-seckel-pears-recipe-1962873"}
{"row_id":19,"name":"Boston Cream Pie Cheesecake","recipeinstructions":[{"text":"Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute."},{"text":"To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache."},{"text":"Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve."},{"text":"Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess."},{"text":"Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours."},{"text":"Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined."},{"text":"Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours."},{"text":"Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth."}],"author":{"name":"Food Network Kitchen"},"recipeingredient":["1\/2 cup sour cream","Juice of 1\/2 lemon","3 large eggs, at room temperature","1\/2 cup milk","1\/2 teaspoon baking powder","1\/2 stick (4 tablespoons) unsalted butter, at room temperature, plus more for greasing","1 cups granulated sugar","One 1\/4-ounce packet unflavored powdered gelatin","1 1\/3 cups all-purpose flour, spooned and leveled, plus more for dusting","1\/4 cup vegetable oil","1\/3 cup heavy cream","Nonstick cooking spray","1\/2 teaspoon fine salt","4 ounces semisweet chocolate, finely chopped","Two 8-ounce packages cream cheese, at room temperature","Kosher salt","1 tablespoon unsalted butter","1 cup confectioners' sugar","2 teaspoons pure vanilla extract"],"datepublished":"2017-07-10T10:51:02.792-04:00","recipeyield":"10 to 12 servings","preptime":null,"cooktime":"P0Y0M0DT0H45M0.000S","recipecategory":"dessert","totaltime":"P0Y0M0DT5H55M0.000S","keywords":"Cheesecake,Boston Cream Pie,Cream Cheese Recipes,Dessert","recipecuisine":null,"aggregaterating":{"reviewcount":"7","ratingvalue":"3.1E0"},"nutrition":{"calories":"500","servingsize":"1 of 12 servings","fatcontent":"33g","sugarcontent":"34g","carbohydratecontent":"47g","proteincontent":"7g","cholesterolcontent":"116mg","saturatedfatcontent":"16g","sodiumcontent":"334mg","fibercontent":"1g"},"image":[{"width":"1280","height":"720","description":"Food Network Kitchen’s Boston Cream Pie Cheesecake."},{"width":"1280","height":"960","description":"Food Network Kitchen’s Boston Cream Pie Cheesecake."},{"width":"1280","height":"1280","description":"Food Network Kitchen’s Boston Cream Pie Cheesecake."}],"datemodified":"2017-07-10T10:51:01.723-04:00","publisher":{"name":"Food Network"},"review":[{"reviewbody":"I love desserts. This rose to the level of almost good. Filling tasted too much like cream cheese and the cake was dry. Not going to make it again","datepublished":"2018-01-09"},{"datepublished":"2019-12-23","reviewbody":"I would halve the cream next time- it was too thick for my tastes. Tasted like a Boston cream pie doughnut. Not too bad!"},{"datepublished":"2017-12-16","reviewbody":"Boston cream pie, has a custard filling, this is not a boston cream pie, it is a mish mash of two things crammed together making the whole thing taste lousy."},{"datepublished":"2017-11-26","reviewbody":"This was awesome! It turned out like the picture. Even though it takes time for the cream layer to harden and the cake to cool, it’s worth it. I took it to work and my coworkers loved it!"}],"headline":"Boston Cream Pie Cheesecake","page_url":"https:\/\/www.foodnetwork.com\/recipes\/food-network-kitchen\/boston-cream-pie-cheesecake-3797239"}
{"row_id":20,"name":"Picadillo Chile Relleno","recipeinstructions":[{"text":"Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole."},{"text":"Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile."},{"text":"Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato\/chile sauce to the pork mixture and heat through."},{"text":"Put the chile in the oven and bake until heated through, 15 to 20 minutes."},{"text":"Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve."},{"text":"Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth."},{"text":"Preheat the oven to 350 degrees F."}],"author":null,"recipeingredient":["3 tablespoons almonds, toasted","1 poblano chile","1\/2 onion, diced","6 ounces ground pork","1 cup heavy cream","2 plantains, peeled and diced","3 cloves garlic, 1 whole and 2 finely chopped","2 plum tomatoes","Freshly chopped cilantro, for garnish","2 tablespoons raisins","2 serrano chiles, stemmed","Kosher salt"],"datepublished":"2016-11-20T14:32:07.907-05:00","recipeyield":"1 chile relleno","preptime":"P0Y0M0DT0H15M0.000S","cooktime":"P0Y0M0DT0H55M0.000S","recipecategory":null,"totaltime":"P0Y0M0DT1H10M0.000S","keywords":"Fruit,Plantain Recipes,Meat,Pork,Gluten Free","recipecuisine":null,"aggregaterating":{"ratingvalue":"1","reviewcount":"3"},"nutrition":{"fatcontent":"17g","servingsize":"1 of 8 servings","calories":"250","proteincontent":"6g","cholesterolcontent":"56mg","sodiumcontent":"312mg","saturatedfatcontent":"9g","fibercontent":"2g","sugarcontent":"10g","carbohydratecontent":"20g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-11-15T17:01:14.548-05:00","publisher":{"name":"Food Network"},"review":[{"reviewbody":"definitely the wrong recipe where is the recipe for the seafood stuffed chile relleno?!?!?!?!","datepublished":"2011-08-15"},{"reviewbody":"This is not the recipe that was shown on the show.","datepublished":"2011-08-13"},{"reviewbody":"So disappointed. This is definitely not the Seafood Relleno recipe from the show and I was so excited to make this.","datepublished":"2012-03-28"}],"headline":"Picadillo Chile Relleno","page_url":"https:\/\/www.foodnetwork.com\/recipes\/picadillo-chile-relleno-recipe-1925423"}
{"row_id":21,"name":"St. Joseph's Day Soup","recipeinstructions":[{"text":"Place the chickpeas and both beans in a large bowl, add water to cover by several inches, and refrigerate for several hours or overnight; drain."},{"text":"In a large pot, combine the chickpeas and beans, add cold water to cover by 1 inch and bring to a simmer. Cook for 1 hour, adding more water if needed. Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and water to cover as necessary. Cook for 1 hour more. Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.)"},{"text":"Just before serving, heat the oven to 400 degrees F. Toss the bread cubes with the oil and spread them in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes."},{"text":"Spoon the soup into serving bowls. Sprinkle the croutons on top."}],"author":null,"recipeingredient":["4 ounces split peas","4 ounces lentils","1 large onion, chopped","1 medium fennel bulb, finely chopped","4 ounces dried peeled fava beans","8 ounces borage, escarole, or other leafy green vegetable, trimmed, rinsed, and cut into1-inch pieces","1\/4 cup olive oil","4 ounces chickpeas","About 2 cups Italian bread cut into bite-size cubes","4 ounces cannellini beans","1 cup chopped canned Italian peeled tomatoes","Salt and freshly ground black pepper"],"datepublished":"2016-11-20T15:03:00.978-05:00","recipeyield":"Serves 10 to 12","preptime":null,"cooktime":null,"recipecategory":"side-dish","totaltime":null,"keywords":"Bean Soup,Beans and Legumes,Soup,Tomato Soup,Vegetable Soup,Tomato,Vegetable,Tomato Side Dish,Side Dish,Pea Recipes,Lentil Recipes,Meat,Winter,Roasting,High Fiber,Vegan","recipecuisine":null,"aggregaterating":null,"nutrition":{"servingsize":"1 of 12 servings","fibercontent":"9g","sodiumcontent":"300mg","proteincontent":"11g","cholesterolcontent":"0mg","carbohydratecontent":"34g","calories":"226","saturatedfatcontent":"1g","fatcontent":"6g","sugarcontent":"5g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2014-01-02T18:42:33.389-05:00","publisher":{"name":"Food Network"},"review":null,"headline":"St. Joseph's Day Soup","page_url":"https:\/\/www.foodnetwork.com\/recipes\/st-josephs-day-soup-recipe-1956047"}
{"row_id":22,"name":"Cinnamon Buns","recipeinstructions":[{"text":"Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time."},{"text":"Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes."},{"text":"Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome."},{"text":"Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan."},{"text":"In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour."},{"text":"Glaze\/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again."},{"text":"Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins."},{"text":"Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns."},{"text":"Cook's Note: If the dough mix is too loose, add more flour."},{"text":"When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1\/4-inch thick."},{"text":"After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil."},{"text":"A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results."},{"text":"You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top."},{"text":"Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray."}],"author":null,"recipeingredient":["1\/2 cup ground cinnamon","1 tablespoon salt","6 cups all-purpose flour (recommended: Pillsbury)","Nonstick oil spray","1 (1 tablespoon) package dry active yeast","1\/2 cup raisins","1 cup chopped pecans","1\/2 cups vegetable oil (recommended: Mazola)","1 1\/2 cups brown sugar, plus more if needed","1 1\/2 cups hot tap water","4 cups 10x powdered sugar","2 sticks butter","1\/2 cup granulated sugar","1 cup yeast starter","3\/4 cup half-and-half"],"datepublished":"2015-05-24T11:15:56.970-04:00","recipeyield":"24 cinnamon rolls","preptime":"P0Y0M0DT0H40M0.000S","cooktime":"P0Y0M0DT1H10M0.000S","recipecategory":"dessert","totaltime":"P0Y0M0DT5H50M0.000S","keywords":"Baking,Dessert,American,Southern Recipes,Pastry Recipes,Sugar,Nut Recipes,Fruit,Raisin Recipes,Brunch,Breakfast,Recipes for a Crowd,High Fiber","recipecuisine":"american","aggregaterating":{"reviewcount":"142","ratingvalue":"4.1E0"},"nutrition":{"proteincontent":"8g","sodiumcontent":"282mg","fibercontent":"5g","calories":"450","sugarcontent":"35g","saturatedfatcontent":"6g","fatcontent":"19g","carbohydratecontent":"66g","servingsize":"1 of 24 servings","cholesterolcontent":"23mg"},"image":[{"width":"1280","height":"960","description":"PB0110 Cinnamon Buns"},{"width":"1280","height":"1280","description":"PB0110 Cinnamon Buns"},{"width":"1280","height":"720","description":"PB0110 Cinnamon Buns"}],"datemodified":"2013-11-05T20:04:10.449-05:00","publisher":{"name":"Food Network"},"review":[{"reviewbody":"The whole family loved them. I didn't have a yeast starter so I used buttermilk instead. I needed to add a little more flour, but it worked great.","datepublished":"2012-12-21"},{"reviewbody":"two days to make but SOOOO worth it!! Once they taste them, they ask for them again and again. Good way to make friends! ; Thanks Edie and Paula.","datepublished":"2011-10-24"},{"reviewbody":"The best cinnamon roll recipe that I have come across my search is over . It is the ultimate best tasting ever .","datepublished":"2011-10-25"},{"datepublished":"2011-10-22","reviewbody":"A friend made this for us and they were hands down the best rolls I've ever had! He used a sourdough starter, and is going to give me some of his starter, but otherwise, I'd be lost on it. And he nixed the nuts and raisins. Which is the best for me!!"},{"reviewbody":"OMG!!! These are by far the best of the best cinnamon rolls ever!!! This is the second time I've made these. I used a sourdough starter with it and followed the recipe...fabulous! Takes a while to make but so worth it. My family goes mad for them. I will make them again and again for sure.","datepublished":"2018-02-21"},{"datepublished":"2014-09-14","reviewbody":"BEST EVER, I HAVE NEVER HAD CINNAMON ROLLS AS GOOD AS THESE"},{"reviewbody":"there were great my whole family loved them and when you are trying to do the yeast starter make sure you cover it when you are done mixing it ....","datepublished":"2012-02-19"},{"reviewbody":"thanks .... worked like a charm","datepublished":"2012-03-17"},{"datepublished":"2011-10-15","reviewbody":"prepared it the night before and placed in refrigerator overnite. Next morning, proofed in 170' oven for 30 minutes, then baked as directed. The family loved it and it was worth the work."},{"reviewbody":"was great and easy!","datepublished":"2012-10-29"}],"headline":"Cinnamon Buns","page_url":"https:\/\/www.foodnetwork.com\/recipes\/cinnamon-buns-recipe2-1940221"}
{"row_id":23,"name":"Nikujaga, Morimoto-Style","recipeinstructions":[{"text":"In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes."},{"text":"Preheat oven to 350 degrees F."},{"text":"Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste."}],"author":{"name":"Masaharu Morimoto"},"recipeingredient":["2 cups sake","2 tablespoons mirin","1 pound beef rib eye","Hot chili oil","4 potatoes, halved and cut in 1\/4-inch slices","12 baby onions","1 yellow bell pepper","2 tablespoons soy sauce","1 carrot, peeled and quartered","1 red bell pepper","Vegetable oil","2 tablespoons finely chopped chives"],"datepublished":"2017-01-04T12:05:23.982-05:00","recipeyield":"4 servings","preptime":"P0Y0M0DT0H10M0.000S","cooktime":"P0Y0M0DT0H30M0.000S","recipecategory":"main-dish","totaltime":"P0Y0M0DT0H40M0.000S","keywords":"Asian,Meat,Beef,Potato,Vegetable,Carrot Recipes,Main Dish,Lunch","recipecuisine":"asian","aggregaterating":{"ratingvalue":"4","reviewcount":"3"},"nutrition":{"carbohydratecontent":"53g","fibercontent":"7g","fatcontent":"31g","cholesterolcontent":"77mg","proteincontent":"28g","servingsize":"1 of 4 servings","sodiumcontent":"531mg","saturatedfatcontent":"11g","calories":"734","sugarcontent":"5g"},"image":[{"width":"1280","height":"960"},{"width":"1280","height":"1280"},{"width":"1280","height":"720"}],"datemodified":"2013-10-30T17:27:20.117-04:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2013-09-22","reviewbody":"Amazing !!!!!!!!!!!!! Even Victoria Abbott Ricardi could'nt fault it !!"},{"reviewbody":"Always wondered about the seemingly mouth watering dish on Iron Chef? You will wonder no more after making this one. Whereas the flavors are unusual and the dish is healthy it has no punch, no real stand out flavors. It was easy to make and just as good as a frozen pizza so I rated up the middle. Better luck to you.","datepublished":"2004-05-27"},{"reviewbody":"I've made this several times and it's very good. The last couple of times, I simplified the cooking method a bit and just stewed it. Results were still very good. A nice delicate flavor.","datepublished":"2010-04-04"}],"headline":"Nikujaga, Morimoto-Style","page_url":"https:\/\/www.foodnetwork.com\/recipes\/nikujaga-morimoto-style-recipe-2273232"}
{"row_id":24,"name":"Chili Cheese Dip with Biscuit Dippers","recipeinstructions":[{"text":"Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits."},{"text":"Preheat the oven to 350 degrees F."},{"text":"In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat."},{"text":"Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot."}],"author":{"name":"Katie Lee Biegel"},"recipeingredient":["2 cups shredded Cheddar","1 tablespoon melted butter","1 pound ground sirloin beef","Garlic salt, as needed","One 16-ounce jar salsa (I use medium heat)","1 can biscuits","4 ounces cream cheese, cut into cubes","1 packet taco seasoning","2 tablespoons thinly sliced scallions"],"datepublished":"2017-02-03T14:25:24.905-05:00","recipeyield":"8 to 10 servings","preptime":null,"cooktime":"P0Y0M0DT0H25M0.000S","recipecategory":"appetizer","totaltime":"P0Y0M0DT0H45M0.000S","keywords":"Cheese Dip,Cheese,Dip,Chili,Meat,Appetizer,Snack,Recipes for Parties,Tailgate Party","recipecuisine":null,"aggregaterating":{"reviewcount":"10","ratingvalue":"5"},"nutrition":{"fatcontent":"22g","servingsize":"1 of 10 servings","carbohydratecontent":"10g","proteincontent":"17g","sodiumcontent":"612mg","cholesterolcontent":"74mg","saturatedfatcontent":"11g","calories":"302","fibercontent":"1g","sugarcontent":"3g"},"image":[{"description":"Chili Cheese Skillet Dip with Biscuit Dippers is displayed, as seen on Food Network's The Kitchen, Season 12.","width":"1280","height":"1280"},{"description":"Chili Cheese Skillet Dip with Biscuit Dippers is displayed, as seen on Food Network's The Kitchen, Season 12.","width":"1280","height":"720"},{"description":"Chili Cheese Skillet Dip with Biscuit Dippers is displayed, as seen on Food Network's The Kitchen, Season 12.","height":"960","width":"1280"}],"datemodified":"2017-02-03T15:11:55.732-05:00","publisher":{"name":"Food Network"},"review":[{"datepublished":"2017-02-05","reviewbody":"This came out amazing. I'm making it again today. Everyone loved it!"},{"reviewbody":"Ohmygosh best dip ever!! I made a smaller version in a smaller skillet pan since it was only for me and my boyfriend.","datepublished":"2018-02-04"},{"reviewbody":"I added a can of drained seasoned black beans. I also topped with a handful of chopped lettuce and diced tomatoes. I put a bowl of Fritos scoops out nearby, since it made so much. It was a huge hit at our super bowl party, and fed plenty of people. No one could believe how easy it was. Delicious!<br \/>","datepublished":"2017-02-06"},{"reviewbody":"Made this for Super Bowl and it was a big hit. I used the large can of Grands biscuits and a 12\\\" cast iron pan. I had a few biscuit pieces left over after arranging them around the edge of the pan, so I arranged them in the middle. I wouldn't change anything in the recipe, it was great as is.","datepublished":"2017-02-06"},{"reviewbody":"I drained the meat. I also added a dollop of sour cream on top. The biscuit was grants eight to a pack. Everyone loved this dip.","datepublished":"2017-02-04"},{"reviewbody":"It was the hit of our super bowl party, THE talked about dish for something that was so simple and easy! Definitely recommend.","datepublished":"2020-02-03"},{"reviewbody":"Easy to prepare. Was delicious","datepublished":"2018-02-04"},{"reviewbody":"I made this for a holiday party and it was a huge hit. I used the big can of biscuits. I had some left over so I just put another row of biscuits on top of the dip. Loved this recipe! I’ll be making this again.","datepublished":"2018-01-20"}],"headline":"Chili Cheese Dip with Biscuit Dippers","page_url":"https:\/\/www.foodnetwork.com\/recipes\/katie-lee\/chili-cheese-dip-with-biscuit-dippers-3611562"}