recipe.id,recipe.ts,recipe.title,recipe.description,recipe.directions,recipe.ingredients,recipe.nutrition,recipe.category_2_x_recipe_id,recipe.recipe_x_recipe_from_the_kitchen_id,recipe.recipe_x_recipe_image_id,recipe.recipe_x_recipe_vedio_id
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.","{
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        ""category_1.title"": ""Quick & Easy""
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    ""790"": {
        ""category_2_x_recipe.id"": 790,
        ""category_2.id"": 33,
        ""category_2.ts"": ""2017-09-22 07:09:08"",
        ""category_2.title"": ""Party Recipes"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 3,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Bread""
    },
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        ""category_2_x_recipe.id"": 1845,
        ""category_2.id"": 77,
        ""category_2.ts"": ""2017-09-22 10:00:25"",
        ""category_2.title"": ""Party Recipes"",
        ""category_2.category_1"": ""Potatoes"",
        ""category_1.id"": 7,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Potatoes""
    },
    ""2890"": {
        ""category_2_x_recipe.id"": 2890,
        ""category_2.id"": 121,
        ""category_2.ts"": ""2017-09-22 11:39:31"",
        ""category_2.title"": ""Party Recipes"",
        ""category_2.category_1"": ""Magazine Recipes"",
        ""category_1.id"": 11,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Magazine Recipes""
    },
    ""260663"": {
        ""category_2_x_recipe.id"": 260663,
        ""category_2.id"": 349,
        ""category_2.ts"": ""2017-09-22 17:09:27"",
        ""category_2.title"": ""Thanksgiving"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""recipe_from_the_kitchen.ts"": ""2017-11-28 04:16:57"",
        ""recipe_from_the_kitchen.key"": ""Stir-Ins"",
        ""recipe_from_the_kitchen.value"": ""1/4 cup sliced green onions; 1/4 cup crumbled feta cheese; 1/3 cup chopped pitted ripe olives or Kalamata olives; 1/3 cup chopped roasted red sweet pepper; 2 to 3 chopped chipotle peppers in adobo sauce; 1 tablespoon snipped fresh dill; and/or 1/4 cup bas""
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        ""recipe_vedio.id"": 102,
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2,"2018-05-06 21:44:26","Parmesan Chicken and Broccoli","Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.","Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside. In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.","2 cups uncooked converted rice 1 cup chopped onion (1 large) 2 tablespoons butter 2 1/2 teaspoons dried Italian seasoning, crushed 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-sized strips 3 cloves garlic, minced 1 24 ounce package frozen cut broccoli (6 cups) 2 10 3/4 ounce cans condensed cream of mushroom soup or cream of chicken soup 1 cup water 1 cup chopped tomato (1 large) 2/3 cup grated Parmesan cheese Salt Ground black pepper","Per serving: 320 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 668 mg sodium , 34 g carb. , 2 g fiber , 2 g sugar , 25 g pro.","{
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        ""category_2.ts"": ""2017-09-22 05:44:30"",
        ""category_2.title"": ""Make Ahead Meals"",
        ""category_2.category_1"": ""Quick & Easy"",
        ""category_1.id"": 1,
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        ""recipe_from_the_kitchen.key"": ""icons"",
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        ""recipe_from_the_kitchen.id"": 390,
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        ""recipe_from_the_kitchen.key"": """",
        ""recipe_from_the_kitchen.value"": ""Assemble casserole as above. Cover with foil; seal, label, and freeze for up to 4 months. The night before serving, place frozen casserole, covered, in the refrigerator to thaw. Bake thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncove""
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}","{
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3,"2017-11-28 04:17:03","Eggs Benedict Bake",,"Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool. Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. Top each ham slice with two basil leaves and one tomato slice. Preheat oven to 350 degrees F. Top each tomato slice with one cooked egg. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped basil.","1 teaspoon vinegar 8 eggs 4 English muffins, split 1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion 8 thin slices cooked ham (12 ounces) 16 large fresh basil, spinach, or arugula leaves 8 thin slices tomato 1 recipe Mock Hollandaise Sauce Paprika (optional) Fresh snipped basil (optional)","Per serving: 423 kcal , 31 g fat (9 g sat. fat , 11 g polyunsaturated fat , 5 g monounsaturated fat ), 257 mg chol. , 930 mg sodium , 17 g carb. , 1 g fiber , 2 g sugar , 18 g pro.","{
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        ""category_2.title"": ""Party Recipes"",
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        ""category_1.title"": ""Bread""
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        ""category_2_x_recipe.id"": 1852,
        ""category_2.id"": 77,
        ""category_2.ts"": ""2017-09-22 10:00:25"",
        ""category_2.title"": ""Party Recipes"",
        ""category_2.category_1"": ""Potatoes"",
        ""category_1.id"": 7,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Potatoes""
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        ""category_2_x_recipe.id"": 2897,
        ""category_2.id"": 121,
        ""category_2.ts"": ""2017-09-22 11:39:31"",
        ""category_2.title"": ""Party Recipes"",
        ""category_2.category_1"": ""Magazine Recipes"",
        ""category_1.id"": 11,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Magazine Recipes""
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        ""category_2.id"": 347,
        ""category_2.ts"": ""2017-09-22 17:07:10"",
        ""category_2.title"": ""Christmas"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""category_2.id"": 349,
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        ""category_2.title"": ""Thanksgiving"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
    },
    ""263081"": {
        ""category_2_x_recipe.id"": 263081,
        ""category_2.id"": 350,
        ""category_2.ts"": ""2017-09-22 17:11:23"",
        ""category_2.title"": ""Easter"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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    ""266317"": {
        ""category_2_x_recipe.id"": 266317,
        ""category_2.id"": 353,
        ""category_2.ts"": ""2017-09-22 17:17:18"",
        ""category_2.title"": ""Mother's Day"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""category_2_x_recipe.id"": 267069,
        ""category_2.id"": 355,
        ""category_2.ts"": ""2017-09-22 17:20:56"",
        ""category_2.title"": ""New Years"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""recipe_from_the_kitchen.key"": ""TO MAKE AHEAD:"",
        ""recipe_from_the_kitchen.value"": ""Starting at Step 3, prepare as directed through Step 4. Cover and chill for 4 to 24 hours. Prepare Mock Hollandaise Sauce; cover and chill for up to 24 hours. To serve, prepare eggs as directed in Steps 1 and 2. Continue as directed in Step 5.""
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4,"2017-11-28 04:17:06","Confetti Summer Salad","This versatile Summer Confetti Salad recipe features all of summer's freshest vegetables. Alongside grilled chicken or steak, this colorful confetti salad tastes like summer.","Combine zucchini, sweet peppers, onion, corn, tomatoes, salad dressing, and salsa in a large bowl. Cover and chill 4 to 24 hours, stirring occasionally. If desired, serve salad on radicchio leaves or garnish with purple flowering kale. Makes 6 to 8 side-dish servings.","1/2 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1/4 cup) 1 medium sweet yellow pepper, cut into thin strips (3/4 cup) 1 medium sweet red pepper, cut into thin strips (3/4 cup) 2 medium green onions, sliced (1/4 cup) 1 15 ounce can whole kernel corn, drained 2 medium tomatoes, seeded and chopped (1-1/2 cups) 1/2 cup reduced-calorie Italian salad dressing 1/2 cup hot salsa Radicchio leaves or purple flowering kale (optional)","Per serving: 85 kcal , 3 g fat (0 g sat. fat , 1 mg chol. , 310 mg sodium , 16 g carb. , 2 g fiber , 2 g pro.","{
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        ""category_2.ts"": ""2017-09-22 11:46:42"",
        ""category_2.title"": ""Low-Sodium Recipes"",
        ""category_2.category_1"": ""Healthy Recipes"",
        ""category_1.id"": 12,
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        ""category_1.title"": ""Healthy Recipes""
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        ""category_2.title"": ""Low Fat Recipes"",
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        ""category_2.title"": ""Diabetic Recipes"",
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        ""category_2.title"": ""Healthy Dinner Recipes"",
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        ""category_2.category_1"": ""Side Dishes"",
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        ""category_2.category_1"": ""Potatoes"",
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        ""category_1.title"": ""Potatoes""
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        ""category_2.ts"": ""2017-09-22 10:04:24"",
        ""category_2.title"": ""Healthy Recipes"",
        ""category_2.category_1"": ""Vegetables"",
        ""category_1.id"": 8,
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        ""category_1.title"": ""Vegetables""
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        ""category_1.title"": ""Slow Cooker""
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        ""category_2.ts"": ""2017-09-22 11:24:59"",
        ""category_2.title"": ""Healthy Recipes"",
        ""category_2.category_1"": ""Magazine Recipes"",
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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.","{
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        ""category_1.id"": 31,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Drinks""
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        ""category_2.id"": 331,
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        ""category_1.id"": 33,
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6,"2017-11-28 04:17:11","Southern Grits Casserole with Red Pepper Relish","Sauteed and seasoned red sweet peppers make a tangy relish for traditional grits.","In a large saucepan bring water to a boil. Slowly stir in grits. Gradually stir about 1 cup of the hot mixture into the eggs. Return to saucepan. Stir in cheese, milk, green onion, jalapeno peppers, garlic salt, and white pepper. Spoon grits mixture into a 2-quart casserole. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with additional green onion. Meanwhile, for relish, in a medium saucepan cook red peppers, red onion, and garlic in hot margarine or butter until peppers are just tender. Remove from heat and stir in parsley and vinegar. Let stand at room temperature at least 30 minutes. Serve with grits. Makes 4 servings.","4 cups water 1 cup quick-cooking grits 4 beaten eggs 2 cups shredded cheddar cheese (8 ounces) 1/2 cup milk 2 green onions, sliced (1/4 cup) 1 - 2 jalapeno peppers, seeded (if desired) and chopped 1/2 teaspoon garlic salt 1/4 teaspoon white pepper Sliced green onion (optional) 2 medium red sweet peppers, chopped (2 cups) 1 small red onion, chopped (1/2 cup) 2 cloves garlic, minced 1 tablespoon margarine or butter 1/3 cup snipped parsley 1 tablespoon white wine vinegar","Per serving: 403 kcal , 27 g fat (14 g sat. fat , 275 mg chol. , 731 mg sodium , 16 g carb. , 23 g pro.","{
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7,"2017-11-28 04:17:13","Chicken, Lentil and Barley Soup","The lentils and barley give this pleasing poultry soup an earthy, down-home flavor.","Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.","1/2 cup dry lentils 1 cup sliced leeks or chopped onion 1/2 cup chopped red or green sweet pepper 1 clove garlic, minced 2 tablespoons margarine or butter 5 cups chicken broth 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups sliced carrots 1/2 cup quick-cooking barley 1 14 1/2 ounce can tomatoes, cut up","Per serving: 367 kcal , 13 g fat (3 g sat. fat , 51 mg chol. , 1324 mg sodium , 36 g carb. , 8 g fiber , 28 g pro.","{
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8,"2017-11-28 04:17:16","Fruit Pizza with Pineapple Glaze","With its cream cheese and fruit topping, this dessert pizza will remind you of a cheesecake.","For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 15 inches in diameter. Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool. Meanwhile, for glaze, in a small saucepan combine granulated sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours. In a small mixing bowl combine cream cheese and powdered sugar. Beat until well mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up to 2 hours before serving. Makes 16 servings.","1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening 4 - 5 tablespoons cold water 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup unsweetened pineapple juice 3/4 cup sifted powdered sugar 3 cups assorted fresh fruit such as peeled and sliced pineapple; sliced kiwifruit, plums, or nectarines; halved strawberries; and/or whole raspberries or blueberries 1 8 ounce container soft-style cream cheese with pineapple","Per serving: 204 kcal , 11 g fat (4 g sat. fat , 12 mg chol. , 79 mg sodium , 26 g carb. , 2 g pro.","{
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10,"2017-11-28 04:17:18","Date Bars",,"In a small bowl combine boiling water and dates. Cover and let stand for 10 minutes. Drain. Coat an 8x8x2-inch baking pan with cooking spray; set aside. Combine flour, baking powder, cinnamon, and baking soda; set aside. In a medium mixing bowl beat egg with an electric mixer on high speed until frothy. Add brown sugar; beat until combined. Stir in evaporated milk and drained dates. Add flour mixture to egg mixture, stirring with a wooden spoon until combined. Stir in nuts. Pour batter into the prepared baking pan. Bake in a 350 degree F oven about 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut into bars. Makes about 24 bars.","1/2 cup boiling water 1/3 cup snipped pitted whole dates Nonstick cooking spray 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1 egg 1/3 cup packed brown sugar 1/3 cup evaporated fat-free milk 2 tablespoons finely chopped walnuts, toasted 1 teaspoon sifted powdered sugar","Per serving: 40 kcal , 1 g fat 9 mg chol. , 21 mg sodium , 8 g carb. , 5 g sugar , 1 g pro.","{
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11,"2017-11-28 04:17:22","Italian Chicken Spirals","For colorful appetizers, roll green spinach, pink prosciutto, and white mascarpone cheese into skinless, boneless chicken breasts. Bake, cool, and refrigerate, then cut the rolls in bite-size pieces.","Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.","6 large skinless, boneless chicken breast halves (about 2 pounds total) 6 medium spinach leaves, stems removed 6 thin slices prosciutto (about 2-1/2 ounces total) 1/2 cup mascarpone cheese or cream cheese, softened 1 tablespoon olive oil 1/4 teaspoon paprika Basil Mayonnaise: 3/4 cup mayonnaise 1/2 cup loosely packed fresh basil 1/2 small shallot 1/2 clove garlic White and/or purple flowering kale (optional)","Per serving: 84 kcal , 7 g fat (2 g sat. fat , 20 mg chol. , 75 mg sodium , 0 g carb. , 0 g fiber , 6 g pro.","{
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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.","{
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14,"2017-11-28 04:17:27","Lemon Cheesecake",,"Place oven rack at center position. Preheat oven to 350 degree F. To make the crust, combine the crumbs and melted butter. Press the cookie crumbs onto the bottom only of an 8-inch springform pan. Bake for 5 minutes. Cool on wire rack. To make the filling, pour half-and-half into a small saucepan. Sprinkle gelatin over half-and-half. Let stand for 3 minutes to soften. Heat and stir gently over medium heat about 1 minute or just until gelatin dissolves. Remove from heat; cool. Meanwhile, in a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth; add lemon curd and lemom peel. Add half-and-half mixture; beat about 1 minute more until combined. Pour filling over crumb crust in springform pan; smooth top with a spatula. Cover with plastic wrap; chill for at least 6 hours or up to 48 hours. To serve, run a small knife around inside of springform pan to loosen; remove sides of pan. Top cheesecake with pomegranate seeds or raspberries. Makes 10 to 12 servings.","1 1/2 cups butter shortbread cookie crumbs (5-1/2 ounces) 2 tablespoons butter, melted 1/4 cup half-and-half or light cream 1 envelope unflavored gelatin 3 8 ounce package cream cheese, softened 1 cup lemon curd (about one 10-ounce jar) 1 cup fresh pomegranate seeds or 2 cups fresh raspberries 2 teaspoons finely shredded lemon peel","Per serving: 451 kcal , 32 g fat (19 g sat. fat , 109 mg chol. , 322 mg sodium , 17 g carb. , 3 g fiber , 7 g pro.","{
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        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""category_2.id"": 235,
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        ""category_2.title"": ""Dessert Recipes"",
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        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""category_2.id"": 347,
        ""category_2.ts"": ""2017-09-22 17:07:10"",
        ""category_2.title"": ""Christmas"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""category_2.id"": 349,
        ""category_2.ts"": ""2017-09-22 17:09:27"",
        ""category_2.title"": ""Thanksgiving"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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    ""263089"": {
        ""category_2_x_recipe.id"": 263089,
        ""category_2.id"": 350,
        ""category_2.ts"": ""2017-09-22 17:11:23"",
        ""category_2.title"": ""Easter"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
    },
    ""267075"": {
        ""category_2_x_recipe.id"": 267075,
        ""category_2.id"": 355,
        ""category_2.ts"": ""2017-09-22 17:20:56"",
        ""category_2.title"": ""New Years"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""recipe_from_the_kitchen.id"": 10,
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        ""recipe_from_the_kitchen.key"": """",
        ""recipe_from_the_kitchen.value"": ""Cheesecake can be made two days ahead; store covered in refrigerator. Seed pomegranates; cover and chill.""
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15,"2017-11-28 04:17:30",Croquembouche,"Croquembouche is the perfect holiday pastry. Stack the filled cream puffs in a showy cone shape using caramel to adhere for a Christmas dessert that looks a bit like a Christmas tree!","For the filling, heat milk with vanilla bean in medium saucepan, until small bubbles appear around edge. Meanwhile, whisk 1/2 cup sugar and cornstarch in a bowl; set aside. Remove vanilla bean from hot milk. Scrape seeds from bean and add to milk mixture. Gradually whisk half the hot milk into sugar-cornstarch mixture; then add mixture to saucepan. Remove saucepan from heat and whisk in yolks. Stirring with whisk, bring mixture to a boil over medium heat. (Once thickened the mixture might appear curdled, but it's okay.) Whisk custard vigorously 4 seconds, until smooth. Return custard to a boil; boil 1 minute more. Stir in peel and juice. Transfer to medium bowl; cover and refrigerate until cool, 2 hours. Beat cream in mixer bowl until soft peaks form. Gently whisk half the whipped cream into custard; fold in remaining cream with rubber spatula. For the cream puffs, heat oven to 400 degree F. Lightly grease 2 large cookie sheets. Bring water, butter, 1 tablespoon sugar, and salt to boil in medium saucepan; boil until butter melts. Reduce heat to medium, add flour all at once; stir until dough pulls away from side of pan. Continue stirring 1 to 2 minutes to dry. Transfer dough to a mixer bowl. Beat in eggs at medium speed, one at a time, until blended after each addition and mixture is stiff. Spoon warm dough into large pastry bag fitted with a 1/2-inch round tip. Pipe into eighty 1-inch balls, 1 inch apart, on prepared sheets. Bake 22 to 25 minutes, switching pans after 15 minutes, until golden brown. Remove pans from oven. Turn oven off. With a small, sharp knife, cut a small slit in the center of the flat bottom of each puff. Return puffs, bottom down, to cookie sheets and let stand in oven with door ajar, 1 hour. Transfer puffs to wire racks and cool completely. To prepare half the caramel, heat small skillet over medium heat 1 minute. Add 1/4 cup sugar and 2 tablespoons corn syrup to the skillet; cook, swirling pan occasionally, until sugar melts and turns golden, 7 minutes. Add 3/4 cup sugar, 1/4 cup at a time, swirling pan until sugar melts after each addition and caramel is light amber. Remove pan from heat. Carefully dip top of each puff into caramel and immediately return each puff caramel-side up to cookie sheet. (If caramel hardens, reheat over low heat until melted.) Spoon half the filling into large pastry bag fitted with a plain 1/4-inch tip. Insert the tip into the slit of a puff; fill and return to cookie sheet. Repeat with remaining puffs and filling. To form cone: Cover an 8-inch round cardboard circle with foil; set aside. Make remaining caramel: Clean and dry the skillet. Heat over medium heat 1 minute. Add remaining 3/4 cup sugar and 1 tablespoon corn syrup and cook, swirling pan occasionally, until sugar melts and turns golden, 5 to 8 minutes. Remove from heat. Dip bottom of each puff and arrange a circle of puffs along the edge of the foil-lined circle (about 14 puffs). Combine gluing and stacking seven more layers of puffs with caramel to form a cone, (If caramel hardens, reheat over low heat until melted.) Let stand until caramel completely hardens. To serve, transfer croque-en-bouche to serving plate. Then cut horizontally in rows through caramel with serrated knife to separate puffs, and transfer to serving plates. Makes 12 servings.","2 cups milk 1 vanilla bean, split 1/2 cup sugar 6 tablespoons cornstarch 5 large egg yolks, lightly beaten 1 teaspoon freshly grated orange peel 2 tablespoons fresh orange juice 1/2 cup heavy or whipping cream 1 1/2 cups water 10 tablespoons unsalted butter or margarine, cut up 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 5 large eggs, at room temperature 1 3/4 cups sugar, divided 3 tablespoons light corn syrup, divided","Per serving: 445 kcal , 20 g fat (11 g sat. fat , 222 mg chol. , 153 mg sodium , 61 g carb. , 7 g pro.","{
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        ""category_2.title"": ""Dessert Recipes"",
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        ""category_1.title"": ""Savory Pies""
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        ""category_2_x_recipe.id"": 257589,
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        ""category_2.title"": ""Christmas"",
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        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""category_2.id"": 349,
        ""category_2.ts"": ""2017-09-22 17:09:27"",
        ""category_2.title"": ""Thanksgiving"",
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        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""category_2.title"": ""Easter"",
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        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""category_2_x_recipe.id"": 265585,
        ""category_2.id"": 352,
        ""category_2.ts"": ""2017-09-22 17:15:15"",
        ""category_2.title"": ""Valentine's Day"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Holidays & Events""
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        ""category_2_x_recipe.id"": 267076,
        ""category_2.id"": 355,
        ""category_2.ts"": ""2017-09-22 17:20:56"",
        ""category_2.title"": ""New Years"",
        ""category_2.category_1"": ""Holidays & Events"",
        ""category_1.id"": 35,
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        ""recipe_from_the_kitchen.key"": """",
        ""recipe_from_the_kitchen.value"": ""Prepare filling as directed above. Cover and chill for up to 24 hours. Prepare cream puffs as directed above. Wrap loosely in foil and store at room temperature overnight. Assemble and stack cream puffs as directed above. Cover and chill for up to 6 hours""
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16,"2017-11-28 04:17:34",Popovers,"Like their close cousin, Yorkshire pudding, puffy crisp popovers, with moist tender centers, are tasty complements to serve with roast beef, lamb, and pork.","Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or cups of a popover pan. (Or, lightly coat cups with cooking spray.) Place the custard cups on a 15x10x1-inch baking pan; set aside. In a medium bowl use a wire whisk or rotary beater to beat eggs, milk, and oil until combined. Add flour and salt; beat until smooth. Fill the prepared cups half full with batter. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately after removing from oven, prick each popover to let steam escape (see photo, below). Turn off the oven. For crisper popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached. Remove popovers from cups; serve immediately. Makes 6 popovers.","1 tablespoon shortening or nonstick cooking spray 2 beaten eggs 1 cup milk 1 tablespoon cooking oil 1 cup all-purpose flour 1/4 teaspoon salt","Per serving: 159 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 74 mg chol. , 139 mg sodium , 18 g carb. , 1 g fiber , 2 g sugar , 6 g pro.","{
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        ""category_2.title"": ""Bread Recipes"",
        ""category_2.category_1"": ""Drinks"",
        ""category_1.id"": 31,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Drinks""
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        ""category_2.id"": 345,
        ""category_2.ts"": ""2017-09-22 17:04:39"",
        ""category_2.title"": ""Bread Recipes"",
        ""category_2.category_1"": ""How To"",
        ""category_1.id"": 34,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
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        ""recipe_from_the_kitchen.key"": ""Cinnamon Popovers:"",
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17,"2017-11-28 04:17:35","Cajun Chicken Burgers","Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.","In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties. Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.","1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed 1 beaten egg 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons Cajun seasoning* 1/4 teaspoon salt 1 pound ground raw chicken 4 Kaiser rolls or hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Chili sauce, taco sauce, or catsup (optional)","Per serving: 338 kcal , 10 g fat (2 g sat. fat , 108 mg chol. , 653 mg sodium , 36 g carb. , 1 g fiber , 25 g pro.","{
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        ""category_1.id"": 16,
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        ""category_2.title"": ""Healthy Recipes"",
        ""category_2.category_1"": ""Savory Pies"",
        ""category_1.id"": 22,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Savory Pies""
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        ""category_2.title"": ""Healthy Recipes"",
        ""category_2.category_1"": ""Drinks"",
        ""category_1.id"": 31,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""Drinks""
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        ""category_2.id"": 346,
        ""category_2.ts"": ""2017-09-22 17:05:53"",
        ""category_2.title"": ""Healthy Recipes"",
        ""category_2.category_1"": ""How To"",
        ""category_1.id"": 34,
        ""category_1.ts"": ""2017-09-22 04:26:19"",
        ""category_1.title"": ""How To""
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        ""recipe_from_the_kitchen.key"": """",
        ""recipe_from_the_kitchen.value"": ""Prepare burgers; cover and chill up to 4 hours.""
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        ""recipe_from_the_kitchen.key"": ""*"",
        ""recipe_from_the_kitchen.value"": ""To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room tem""
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18,"2017-11-28 04:17:38","Florida Crab Cakes","A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.","Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.","Crab Cakes: 1 6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups) 1 egg, slightly beaten 1/2 cup fine dry bread crumbs 2 green onions, finely chopped (2 tablespoons) 2 tablespoons mayonnaise or salad dressing 1 tablespoon snipped parsley 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 2 teaspoons Dijon-style or Creole mustard 1/2 teaspoon white wine Worcestershire sauce 1/8 teaspoon salt 1/4 cup cornmeal 2 tablespoons cooking oil Salad greens (optional) Lemon wedges (optional) Tartar Sauce: 1 cup mayonnaise or salad dressing 1/4 cup finely chopped dill pickle or sweet pickle relish 1 tablespoon sliced green onion 1 tablespoon snipped fresh parsley 1 tablespoon diced pimiento 1 teaspoon lemon juice","Per serving: 259 kcal , 15 g fat (2 g sat. fat , 100 mg chol. , 401 mg sodium , 17 g carb. , 13 g pro.","{
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        ""category_1.title"": ""Potatoes""
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        ""category_2.title"": ""Casserole Recipes"",
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        ""category_1.title"": ""Main Courses""
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        ""category_1.title"": ""Burgers""
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        ""category_2.id"": 170,
        ""category_2.ts"": ""2017-09-22 13:08:36"",
        ""category_2.title"": ""Seafood Casserole"",
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        ""category_1.title"": ""Casseroles""
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        ""category_2.title"": ""Shellfish"",
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        ""category_1.title"": ""Fish""
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19,"2018-05-06 21:45:48","Hamburger Pie","Use homemade or refrigerated mashed potatoes for the topping on this hearty, savory pie.","Preheat oven to 375 degree F. Stir in 1/2 cup of the cheese into the potatoes; set mixture aside. In a large skillet cook ground beef, sausage, and onion until meat is no longer pink and onion is tender. Drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole. Spoon mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon mashed potato mixture in mounds on top of hot mixture.) Sprinkle with remaining cheese. Sprinkle with paprika, if desired. Bake for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving. Sprinkle with fresh flat-leaf parsley. Makes 6 servings.","3/4 cup shredded pizza cheese or Italian cheese blend 2 cups mashed potatoes,* or refrigerated mashed potatoes 8 ounces lean ground beef 4 ounces bulk sweet Italian sausage 1/2 cup chopped onion (1 medium) 2 cups sliced zucchini or yellow summer squash 1 14 1/2 ounce can chunky pasta-style tomatoes 1/2 6 ounce can tomato paste(1/3 cup) 1/4 teaspoon pepper Paprika (optional) Flat-leaf parsley","Per serving: 254 kcal , 12 g fat (3 g sat. fat , 39 mg chol. , 644 mg sodium , 21 g carb. , 3 g fiber , 16 g pro.","{
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        ""recipe_from_the_kitchen.value"": ""After bringing meat filling mixture to a boil, divide evenly among six 10-ounce individual casserole dishes. Top with potatoes. Cover with plastic wrap; chill up to 48 hours. To bake, remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cov""
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20,"2017-11-28 04:17:43","Raspberry-Hazelnut Meringue Torte","What a spectacular way to end a meal! The fantastic combination of fresh raspberries and hazelnuts add a light flavor to the crowd-pleasing meringue crust of this dessert.","Line one large or 2 medium baking sheets with parchment paper or foil. Draw three 7-inch circles, 1 inch apart, on the paper. Set baking sheet(s) aside. In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 9 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in hazelnuts. Spread the meringue mixture evenly over the three circles. Bake in a 300 degree F oven for 20 minutes. Turn off the oven. Let the meringues dry in the oven with the door closed for 1 hour (do not open oven door). Meanwhile, in a medium mixing bowl beat whipping cream and powdered sugar until stiff peaks form. To assemble torte, peel meringue circles from paper. Place one meringue circle on a serving plate; spread one-third of the whipped cream on the meringue circle. Sprinkle 1/2 cup of the raspberries over the whipped cream. Repeat these layers once more. Place last meringue circle atop raspberries; spread with remaining whipped cream. Cover and chill for 4 to 6 hours. Just before serving, garnish top with remaining raspberries and mint. Makes 6 to 8 servings.","4 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar 3/4 cup sugar 1/3 cup finely chopped hazelnuts (filberts) 1 cup whipping cream 1 tablespoon powdered sugar 2 cups red or black raspberries Fresh mint","Per serving: 325 kcal , 21 g fat (10 g sat. fat , 54 mg chol. , 52 mg sodium , 33 g carb. , 5 g pro.","{
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