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baked corn on the cob | 434,212 | 35 | 542,159 | 2010-08-04T00:00:00 | ['60-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', 'healthy', '5-ingredients-or-less', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-in-something', 'corn', '3-steps-or-less'] | [113.3, 2.0, 21.0, 0.0, 8.0, 1.0, 8.0] | 2 | ['in an oven heated at 350 f , cook corn in husk for 25 minutes', 'after taking corn out of oven , let it cool for 5 minutes , and then pull husk layers down , leaving them attached to the base of the cob , which can act as a handle'] | one of my neighbors was telling me this is her favorite way to make corn. she bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way food would take it. | ['corn'] | 1 | [
"What an excellent idea, your hands don't get all sticky this way. It turned out perfectly cooked. thanks for sharing. This is my new way of cooking corn on the cob!!",
"Deb, This is a wonderful way of cooking corn.<br/>I used the Barbie and it worked so very well!<br/>And butter over the top...........Just divine!<br/>Thanks for posting Deb.............. Awesome, simple and delcious!",
"Perfect and low maintenance way of cooking corn! This was so sweet and juicy. I topped it with some garlic-chili butter for a fantastic side. Thanks for this great method.",
"So easy and so good. I did run water over the corn before pitting in oven.",
"There are only two ways I will ever make corn on the cob. One is grilled.<br/>This is the other. <br/>Baking makes the corn taste rich and sweet, not watered-down like boiled corn. It's the best way to make corn when the weather precludes grilling. For me this is the only way to cook corn indoors. <br/>Thanks for posting!",
"Stand up and take a bow Deb....this is a brilliant way of cooking corn!<br/>I've baked corn before, usually slathered in a flavoured butter and wrapped up in tin foil, or in the husk with some sort of addition to it...but never on it's own.<br/>I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q. <br/>They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.<br/>I only cooked two, as DD seems to have gone off corn, and DS has wobbly teeth, and some missing, so eating corn isn't on option for him at the moment...or so I thought!!!<br/>DH hung on to his cob, but whenever I put mine onto my plate to eat something else, a little hand would stretch out, grab it, nibble it and pop it back again...between the two of them, they didn't leave much for me. That's a recommendation in itself!!<br/>I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.<br/>Made for PRMR.",
"This is a great way to cook the corn. It turned out perfect. Thanks Deb :) Made for Holiday tag",
"So easy, how can you not give it a five! My corn turned out very juicy.....juice squirted out with every bite....rare this late in the season for my area. I'll definitely do this again. I did pull the husks back and remove the silks before returning the husks to the corn and baking...also washed the corn...don't know if this affected the recipe, but mine turned out great!",
"Easiest way to fix corn on the cob there is. I didn't bother removing the silks, no need. The few that were still there came off with ease. Thanks for a keeper recipe.",
"This coen is great! I already had the oven going for some bread so thew the corn in with it. It got hot and cooked completely and not all watery like when I boil it. Will be making this more often! I did clean some of the silk off, pulled the husks down about 1/2 way; didn't seem to bother it. Made for PRMR.",
"Perfect corn. Easy, no mess and delicious!!",
"I loved this way of making corn! No more mess while cleaning it.Here being cold,we managed to get more corn from my parents's little garden. Thanks for this great tip,I'll make sure to use it more next year."
] | 12 | {
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"id": 434212,
"name": "baked corn on the cob",
"minutes": 35,
"tags": "['60-minutes-or-less', 'time-to-make', 'main-ingredient', 'preparation', 'healthy', '5-ingredients-or-less', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-in-something', 'corn', '3-steps-or-less']",
"n_steps": 2,
"steps": "['in an oven heated at 350 f , cook corn in husk for 25 minutes', 'after taking corn out of oven , let it cool for 5 minutes , and then pull husk layers down , leaving them attached to the base of the cob , which can act as a handle']",
"description": "one of my neighbors was telling me this is her favorite way to make corn. she bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way food would take it.",
"ingredients": "['corn']",
"n_ingredients": 1,
"random_reviews": [
"What an excellent idea, your hands don't get all sticky this way. It turned out perfectly cooked. thanks for sharing. This is my new way of cooking corn on the cob!!",
"Deb, This is a wonderful way of cooking corn.<br/>I used the Barbie and it worked so very well!<br/>And butter over the top...........Just divine!<br/>Thanks for posting Deb.............. Awesome, simple and delcious!",
"Perfect and low maintenance way of cooking corn! This was so sweet and juicy. I topped it with some garlic-chili butter for a fantastic side. Thanks for this great method.",
"So easy and so good. I did run water over the corn before pitting in oven.",
"There are only two ways I will ever make corn on the cob. One is grilled.<br/>This is the other. <br/>Baking makes the corn taste rich and sweet, not watered-down like boiled corn. It's the best way to make corn when the weather precludes grilling. For me this is the only way to cook corn indoors. <br/>Thanks for posting!",
"Stand up and take a bow Deb....this is a brilliant way of cooking corn!<br/>I've baked corn before, usually slathered in a flavoured butter and wrapped up in tin foil, or in the husk with some sort of addition to it...but never on it's own.<br/>I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q. <br/>They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.<br/>I only cooked two, as DD seems to have gone off corn, and DS has wobbly teeth, and some missing, so eating corn isn't on option for him at the moment...or so I thought!!!<br/>DH hung on to his cob, but whenever I put mine onto my plate to eat something else, a little hand would stretch out, grab it, nibble it and pop it back again...between the two of them, they didn't leave much for me. That's a recommendation in itself!!<br/>I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.<br/>Made for PRMR.",
"This is a great way to cook the corn. It turned out perfect. Thanks Deb :) Made for Holiday tag",
"So easy, how can you not give it a five! My corn turned out very juicy.....juice squirted out with every bite....rare this late in the season for my area. I'll definitely do this again. I did pull the husks back and remove the silks before returning the husks to the corn and baking...also washed the corn...don't know if this affected the recipe, but mine turned out great!",
"Easiest way to fix corn on the cob there is. I didn't bother removing the silks, no need. The few that were still there came off with ease. Thanks for a keeper recipe.",
"This coen is great! I already had the oven going for some bread so thew the corn in with it. It got hot and cooked completely and not all watery like when I boil it. Will be making this more often! I did clean some of the silk off, pulled the husks down about 1/2 way; didn't seem to bother it. Made for PRMR.",
"Perfect corn. Easy, no mess and delicious!!",
"I loved this way of making corn! No more mess while cleaning it.Here being cold,we managed to get more corn from my parents's little garden. Thanks for this great tip,I'll make sure to use it more next year."
],
"number_of_ratings": 12
} | # Baked Corn On The Cob
**ID:** 434212
**Time:** 35 minutes
**Number of Ratings:** 12
## Description
One of my neighbors was telling me this is her favorite way to make corn. she bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way food would take it.
## Ingredients
- corn
## Steps (2 total)
1. In an oven heated at 350 f , cook corn in husk for 25 minutes
2. After taking corn out of oven , let it cool for 5 minutes , and then pull husk layers down , leaving them attached to the base of the cob , which can act as a handle
## Tags
`60-minutes-or-less`, `time-to-make`, `main-ingredient`, `preparation`, `healthy`, `5-ingredients-or-less`, `vegetables`, `easy`, `low-fat`, `dietary`, `low-sodium`, `low-cholesterol`, `low-saturated-fat`, `low-calorie`, `low-in-something`, `corn`, `3-steps-or-less`
## Reviews
> What an excellent idea, your hands don't get all sticky this way. It turned out perfectly cooked. thanks for sharing. This is my new way of cooking corn on the cob!!
> Deb, This is a wonderful way of cooking corn.<br/>I used the Barbie and it worked so very well!<br/>And butter over the top...........Just divine!<br/>Thanks for posting Deb.............. Awesome, simple and delcious!
> Perfect and low maintenance way of cooking corn! This was so sweet and juicy. I topped it with some garlic-chili butter for a fantastic side. Thanks for this great method.
> So easy and so good. I did run water over the corn before pitting in oven.
> There are only two ways I will ever make corn on the cob. One is grilled.<br/>This is the other. <br/>Baking makes the corn taste rich and sweet, not watered-down like boiled corn. It's the best way to make corn when the weather precludes grilling. For me this is the only way to cook corn indoors. <br/>Thanks for posting!
> Stand up and take a bow Deb....this is a brilliant way of cooking corn!<br/>I've baked corn before, usually slathered in a flavoured butter and wrapped up in tin foil, or in the husk with some sort of addition to it...but never on it's own.<br/>I also pulled back the husks, to remove the silks...then I popped them onto my new baby..the Weber Q. <br/>They came out wonderfully...and I have to admit that I was a little surprised about HOW well they came out.<br/>I only cooked two, as DD seems to have gone off corn, and DS has wobbly teeth, and some missing, so eating corn isn't on option for him at the moment...or so I thought!!!<br/>DH hung on to his cob, but whenever I put mine onto my plate to eat something else, a little hand would stretch out, grab it, nibble it and pop it back again...between the two of them, they didn't leave much for me. That's a recommendation in itself!!<br/>I'm definitely converted...no need to swamp them in butter, when they come out so juicy and tender this way. Thanks again Deb.<br/>Made for PRMR.
> This is a great way to cook the corn. It turned out perfect. Thanks Deb :) Made for Holiday tag
> So easy, how can you not give it a five! My corn turned out very juicy.....juice squirted out with every bite....rare this late in the season for my area. I'll definitely do this again. I did pull the husks back and remove the silks before returning the husks to the corn and baking...also washed the corn...don't know if this affected the recipe, but mine turned out great!
> Easiest way to fix corn on the cob there is. I didn't bother removing the silks, no need. The few that were still there came off with ease. Thanks for a keeper recipe.
> This coen is great! I already had the oven going for some bread so thew the corn in with it. It got hot and cooked completely and not all watery like when I boil it. Will be making this more often! I did clean some of the silk off, pulled the husks down about 1/2 way; didn't seem to bother it. Made for PRMR.
> Perfect corn. Easy, no mess and delicious!!
> I loved this way of making corn! No more mess while cleaning it.Here being cold,we managed to get more corn from my parents's little garden. Thanks for this great tip,I'll make sure to use it more next year.
| |
easter hard boiled eggs | 354,371 | 12 | 1,119,236 | 2009-02-06T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'eggs-dairy', 'easy', 'holiday-event', 'easter', 'eggs', 'dietary', 'low-carb', 'low-in-something', 'brunch'] | [68.9, 7.0, 0.0, 2.0, 12.0, 7.0, 0.0] | 9 | ['place the eggs in a pot with enough cold salted water to cover', 'place over high heat and bring to a boil', 'boil for 5 minutes only , then take off the heat and let the eggs sit in the pot , covered , for an additional 10 minutes', "you'll get perfect hard boiled eggs using this method , without the outside of the yolk turning green", 'drain the water out and either run cold water in or use ice cubes', "if you don't cool them off quickly enough , they will develop a green skin between the yolk and the white", 'peel the eggs , quarter and plate them', 'you can make these eggs a day or 2 ahead of easter', 'if you wish to dye them , purchase "paas" dyes or another edible dye version and follow the package directions'] | a gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". each person uses his/her egg to tap on everyone else at the table, while wishing them a happy easter. part of the trick is to be the last one with an egg not crushed. after you smack eggs with everyone at the table, the egg gets peeled and eaten.
the following are a few hints that will help you cook the best hardboiled eggs:
the fresher the egg, the harder it will be to peal it. you should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy.
and, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. this relieves the pressure on the membrane within the egg that holds it suspended.
the green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.
for additional pictures, please visit:
http://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz | ['egg'] | 1 | [
"This really works. I have an awful habbit of letting them sit to long. I kept myself busy in the kitchen while making them and used my timer and it came out perfect. Thanks for such pretty eggs. Made for PAC Spring 2009",
"This is terrific! I just had to make these today after I saw barefootmomma's picture in the PAC event thread. I've tried various methods but this one works the best and is so simple to time too. Beautiful eggs without the green edges around the yolks! Thanks for posting a keeper of a method for hard boiled eggs!",
"GREAT way to do Easter eggs! I loved this method.",
"Great and easy way to prepare hard boiled eggs. The worst part for me was having to wait for the water to boil. Thanks Cap' N Ron.",
"I can't believe I haven't rated this recipe yet! I don't know where I got this note, but it makes this recipe a winner:<br/><br/>"When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.)."<br/><br/>Yum!",
"What a great way to do eggs, we did 2 dozen eggs for Easter with this method. Then split them between deviled eggs and dyed and they turned out perfect with no green and nicely centered yolks. What an awesome way to boil eggs. Thanks for posting."
] | 6 | {
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"id": 354371,
"name": "easter hard boiled eggs",
"minutes": 12,
"tags": "['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'eggs-dairy', 'easy', 'holiday-event', 'easter', 'eggs', 'dietary', 'low-carb', 'low-in-something', 'brunch']",
"n_steps": 9,
"steps": "['place the eggs in a pot with enough cold salted water to cover', 'place over high heat and bring to a boil', 'boil for 5 minutes only , then take off the heat and let the eggs sit in the pot , covered , for an additional 10 minutes', \"you'll get perfect hard boiled eggs using this method , without the outside of the yolk turning green\", 'drain the water out and either run cold water in or use ice cubes', \"if you don't cool them off quickly enough , they will develop a green skin between the yolk and the white\", 'peel the eggs , quarter and plate them', 'you can make these eggs a day or 2 ahead of easter', 'if you wish to dye them , purchase \"paas\" dyes or another edible dye version and follow the package directions']",
"description": "a gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after \"grace\". each person uses his/her egg to tap on everyone else at the table, while wishing them a happy easter. part of the trick is to be the last one with an egg not crushed. after you smack eggs with everyone at the table, the egg gets peeled and eaten.\r\n\r\nthe following are a few hints that will help you cook the best hardboiled eggs:\r\n\r\nthe fresher the egg, the harder it will be to peal it. you should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy.\r\n\r\nand, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. this relieves the pressure on the membrane within the egg that holds it suspended.\r\n\r\nthe green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.\r\n\r\nfor additional pictures, please visit:\r\nhttp://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz",
"ingredients": "['egg']",
"n_ingredients": 1,
"random_reviews": [
"This really works. I have an awful habbit of letting them sit to long. I kept myself busy in the kitchen while making them and used my timer and it came out perfect. Thanks for such pretty eggs. Made for PAC Spring 2009",
"This is terrific! I just had to make these today after I saw barefootmomma's picture in the PAC event thread. I've tried various methods but this one works the best and is so simple to time too. Beautiful eggs without the green edges around the yolks! Thanks for posting a keeper of a method for hard boiled eggs!",
"GREAT way to do Easter eggs! I loved this method.",
"Great and easy way to prepare hard boiled eggs. The worst part for me was having to wait for the water to boil. Thanks Cap' N Ron.",
"I can't believe I haven't rated this recipe yet! I don't know where I got this note, but it makes this recipe a winner:<br/><br/>"When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.)."<br/><br/>Yum!",
"What a great way to do eggs, we did 2 dozen eggs for Easter with this method. Then split them between deviled eggs and dyed and they turned out perfect with no green and nicely centered yolks. What an awesome way to boil eggs. Thanks for posting."
],
"number_of_ratings": 6
} | # Easter Hard Boiled Eggs
**ID:** 354371
**Time:** 12 minutes
**Number of Ratings:** 6
## Description
A gruszecki tradition and now ours, is that each person gets a colored egg at the beginning of the meal, right after "grace". each person uses his/her egg to tap on everyone else at the table, while wishing them a happy easter. part of the trick is to be the last one with an egg not crushed. after you smack eggs with everyone at the table, the egg gets peeled and eaten.
the following are a few hints that will help you cook the best hardboiled eggs:
the fresher the egg, the harder it will be to peal it. you should purchase your eggs 2 weeks before you'll be cooking them in order to get them to peal easy.
and, the way to get the yolk to be in the center of the egg after it's boiled, is to store them on their side. this relieves the pressure on the membrane within the egg that holds it suspended.
the green coloring on the outside of the yolk is caused by cooking them too long. cooking by the directions below will eliminate that.
for additional pictures, please visit:
http://www.capnrons.com/r_s_easter_hardboiled_eggs.html?id=rz
## Ingredients
- egg
## Steps (9 total)
1. Place the eggs in a pot with enough cold salted water to cover
2. Place over high heat and bring to a boil
3. Boil for 5 minutes only , then take off the heat and let the eggs sit in the pot , covered , for an additional 10 minutes
4. You'll get perfect hard boiled eggs using this method , without the outside of the yolk turning green
5. Drain the water out and either run cold water in or use ice cubes
6. If you don't cool them off quickly enough , they will develop a green skin between the yolk and the white
7. Peel the eggs , quarter and plate them
8. You can make these eggs a day or 2 ahead of easter
9. If you wish to dye them , purchase "paas" dyes or another edible dye version and follow the package directions
## Tags
`15-minutes-or-less`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `occasion`, `5-ingredients-or-less`, `very-low-carbs`, `side-dishes`, `eggs-dairy`, `easy`, `holiday-event`, `easter`, `eggs`, `dietary`, `low-carb`, `low-in-something`, `brunch`
## Reviews
> This really works. I have an awful habbit of letting them sit to long. I kept myself busy in the kitchen while making them and used my timer and it came out perfect. Thanks for such pretty eggs. Made for PAC Spring 2009
> This is terrific! I just had to make these today after I saw barefootmomma's picture in the PAC event thread. I've tried various methods but this one works the best and is so simple to time too. Beautiful eggs without the green edges around the yolks! Thanks for posting a keeper of a method for hard boiled eggs!
> GREAT way to do Easter eggs! I loved this method.
> Great and easy way to prepare hard boiled eggs. The worst part for me was having to wait for the water to boil. Thanks Cap' N Ron.
> I can't believe I haven't rated this recipe yet! I don't know where I got this note, but it makes this recipe a winner:<br/><br/>"When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.)."<br/><br/>Yum!
> What a great way to do eggs, we did 2 dozen eggs for Easter with this method. Then split them between deviled eggs and dyed and they turned out perfect with no green and nicely centered yolks. What an awesome way to boil eggs. Thanks for posting.
| |
healthy salt substitute | 134,711 | 10 | 193,499 | 2005-08-24T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'free-of-something', 'low-in-something', 'equipment', 'small-appliance', 'dehydrator', 'number-of-servings', '3-steps-or-less'] | [230.4, 3.0, 105.0, 48.0, 19.0, 3.0, 14.0] | 4 | ['cut up the celery into fairly small pieces', 'put it in the dehydrator until very dry', 'place it in a blender or mini food processor until powdery', 'put it in your salt shaker and get rid of the salt !'] | i need to change this description again. at first, i posted it as a healthy salt substitute, then someone rated it as unhealthy, stating celery was not recommended for someone on a low sodium diet. then someone else rated it as healthy and gave a website to check. so i did my own research. this is what i found. according to the heart and stroke foundation of canada, (www.heartandstroke.ca) celery is a healthy choice for people on low sodium diets. this is what they wrote in response to my question about it; "we are not aware of such claim regarding celery being an unhealthy food choice and acknowledge that incorporating 5-10 servings of vegetables and fruit a day is healthy for you and can help reduce your risk of heart disease, stroke, diabetes and some types of cancer. vegetables provide nutrients that are important for health."
1 stalk of celery (raw) only contains 40 mg of sodium. according to my husbands cardiologist, he is allowed 240 mg sodium/day (or foods with no higher than 10% sodium on the label). also, according to the way the nutrition info is listed on my recipe, one serving is listed as 1440g. this is for the entire recipe of 2 bunches of celery!! if someone poured the whole thing on their food, yes, perhaps that would be unhealthy. but who would do that? so go ahead and use this recipe as a healthy salt substitute! | ['celery'] | 1 | [
"Thank you for the awsome natural substitute and your extra research.",
"Thank you for your recipe! I'm just trying to cut sodium out of my diet because I know I have an unhealthy love of it. I just got a dehydrator and LOVE it! Thank you!",
"Oops! The creator of this recipe missed one important fact - celery naturally contains the highest level of sodium of any vegetable! Celery is forbidden for people on low or no-salt diets, even when eaten plain. This is not a healthy substitute!",
"Thanks so much for posting this! Sorry you were wrongly rated.",
"This is a common misconception that salt in celery raises blood pressure. Salt found in vegetables as organic not inorganic like the kind found in the ocean and the ground. Plus their are certain ingredients in celery that have actually been shown to lower blood pressure. See comments below and link to the website is:http://www.mothernature.com/Library/Bookshelf/Books/21/131.cfm\r\n\r\nOne of the best ways to lower blood pressure is to eat more celery, which contains an oil that can lower blood pressure, adds registered pharmacist Earl Mindell, R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and scientific studies show that rats who consumed the equivalent of four stalks of celery a day lowered their blood pressure an average of 13 percent.",
"The \"sodium\" issue may be very confusing here; perhaps one person is talking about sodium chloride, which is table salt, and the other is talking about sodium nitrate, which occurs naturally in celery, as it does in many other vegetables. If you look at the nutrition list on the right, you'll see this is extremely high in sodium chloride and probably should not be used by those with hypertension (high blood pressure). Being aware that sodium nitrate has been blamed for being a carcinogen, I can uderstand the caution. However, I suggest that those who are concerned about sodium nitrate read the article here: http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm<br/><br/>The newest information is that sodium nitrate does not cause cancer, but hot dog maker Oscar Mayer sells hot dogs labeled \"nitrate-free\" and \"uncured\". If you read the label, though, you'll see that they contain celery juice, which is a natural nitrate that becomes a nitrite in the intestines. Celery juice is a natural killer of the organizm that causes botulism, and I think the best concensus is that it is safer to protect from that than it is to worry about the possibility of carcinogens being formed by nitrites. <br/><br/>As far as using celery as a salt, I wouldn't, simply because sodium chloride will be greatly intensified in dehydrated celery, which shrinks down to tiny, tiny amounts and is therefore highly concentrated. I have to be on a low sodium chloride diet, so I won't be doing this at all. <br/><br/>A cup of fresh celery contains about 100 mg. of sodium chloride. It will become highly concentrated in dehydrated celery; it's rather incredible to see how much it shrinks during dehydration, actually. I wouldn't fear eating fresh celery in a recipe, but I'd think twice about making this celery \"salt\". 71 mg. of sodium nitrate in an individual weighing 143 kg. is toxic. <br/><br/>The term \"sodium\" is added to a lot of chemicals. Please be aware of which one you're discussing. The sodium shown in the Nutritional Facts is more than half that which is recommended for an entire day's intake. No, this is NOT a table salt substitute, by any means.<br/><br/>I am an R.N./Nutrition counselor"
] | 6 | {
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"id": 134711,
"name": "healthy salt substitute",
"minutes": 10,
"tags": "['15-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-1-or-2', 'low-protein', 'healthy', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'vegetables', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-calorie', 'low-carb', 'free-of-something', 'low-in-something', 'equipment', 'small-appliance', 'dehydrator', 'number-of-servings', '3-steps-or-less']",
"n_steps": 4,
"steps": "['cut up the celery into fairly small pieces', 'put it in the dehydrator until very dry', 'place it in a blender or mini food processor until powdery', 'put it in your salt shaker and get rid of the salt !']",
"description": "i need to change this description again. at first, i posted it as a healthy salt substitute, then someone rated it as unhealthy, stating celery was not recommended for someone on a low sodium diet. then someone else rated it as healthy and gave a website to check. so i did my own research. this is what i found. according to the heart and stroke foundation of canada, (www.heartandstroke.ca) celery is a healthy choice for people on low sodium diets. this is what they wrote in response to my question about it; \"we are not aware of such claim regarding celery being an unhealthy food choice and acknowledge that incorporating 5-10 servings of vegetables and fruit a day is healthy for you and can help reduce your risk of heart disease, stroke, diabetes and some types of cancer. vegetables provide nutrients that are important for health.\"\r\n \r\n1 stalk of celery (raw) only contains 40 mg of sodium. according to my husbands cardiologist, he is allowed 240 mg sodium/day (or foods with no higher than 10% sodium on the label). also, according to the way the nutrition info is listed on my recipe, one serving is listed as 1440g. this is for the entire recipe of 2 bunches of celery!! if someone poured the whole thing on their food, yes, perhaps that would be unhealthy. but who would do that? so go ahead and use this recipe as a healthy salt substitute!",
"ingredients": "['celery']",
"n_ingredients": 1,
"random_reviews": [
"Thank you for the awsome natural substitute and your extra research.",
"Thank you for your recipe! I'm just trying to cut sodium out of my diet because I know I have an unhealthy love of it. I just got a dehydrator and LOVE it! Thank you!",
"Oops! The creator of this recipe missed one important fact - celery naturally contains the highest level of sodium of any vegetable! Celery is forbidden for people on low or no-salt diets, even when eaten plain. This is not a healthy substitute!",
"Thanks so much for posting this! Sorry you were wrongly rated.",
"This is a common misconception that salt in celery raises blood pressure. Salt found in vegetables as organic not inorganic like the kind found in the ocean and the ground. Plus their are certain ingredients in celery that have actually been shown to lower blood pressure. See comments below and link to the website is:http://www.mothernature.com/Library/Bookshelf/Books/21/131.cfm\r\n\r\nOne of the best ways to lower blood pressure is to eat more celery, which contains an oil that can lower blood pressure, adds registered pharmacist Earl Mindell, R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and scientific studies show that rats who consumed the equivalent of four stalks of celery a day lowered their blood pressure an average of 13 percent.",
"The \"sodium\" issue may be very confusing here; perhaps one person is talking about sodium chloride, which is table salt, and the other is talking about sodium nitrate, which occurs naturally in celery, as it does in many other vegetables. If you look at the nutrition list on the right, you'll see this is extremely high in sodium chloride and probably should not be used by those with hypertension (high blood pressure). Being aware that sodium nitrate has been blamed for being a carcinogen, I can uderstand the caution. However, I suggest that those who are concerned about sodium nitrate read the article here: http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm<br/><br/>The newest information is that sodium nitrate does not cause cancer, but hot dog maker Oscar Mayer sells hot dogs labeled \"nitrate-free\" and \"uncured\". If you read the label, though, you'll see that they contain celery juice, which is a natural nitrate that becomes a nitrite in the intestines. Celery juice is a natural killer of the organizm that causes botulism, and I think the best concensus is that it is safer to protect from that than it is to worry about the possibility of carcinogens being formed by nitrites. <br/><br/>As far as using celery as a salt, I wouldn't, simply because sodium chloride will be greatly intensified in dehydrated celery, which shrinks down to tiny, tiny amounts and is therefore highly concentrated. I have to be on a low sodium chloride diet, so I won't be doing this at all. <br/><br/>A cup of fresh celery contains about 100 mg. of sodium chloride. It will become highly concentrated in dehydrated celery; it's rather incredible to see how much it shrinks during dehydration, actually. I wouldn't fear eating fresh celery in a recipe, but I'd think twice about making this celery \"salt\". 71 mg. of sodium nitrate in an individual weighing 143 kg. is toxic. <br/><br/>The term \"sodium\" is added to a lot of chemicals. Please be aware of which one you're discussing. The sodium shown in the Nutritional Facts is more than half that which is recommended for an entire day's intake. No, this is NOT a table salt substitute, by any means.<br/><br/>I am an R.N./Nutrition counselor"
],
"number_of_ratings": 6
} | # Healthy Salt Substitute
**ID:** 134711
**Time:** 10 minutes
**Number of Ratings:** 6
## Description
I need to change this description again. at first, i posted it as a healthy salt substitute, then someone rated it as unhealthy, stating celery was not recommended for someone on a low sodium diet. then someone else rated it as healthy and gave a website to check. so i did my own research. this is what i found. according to the heart and stroke foundation of canada, (www.heartandstroke.ca) celery is a healthy choice for people on low sodium diets. this is what they wrote in response to my question about it; "we are not aware of such claim regarding celery being an unhealthy food choice and acknowledge that incorporating 5-10 servings of vegetables and fruit a day is healthy for you and can help reduce your risk of heart disease, stroke, diabetes and some types of cancer. vegetables provide nutrients that are important for health."
1 stalk of celery (raw) only contains 40 mg of sodium. according to my husbands cardiologist, he is allowed 240 mg sodium/day (or foods with no higher than 10% sodium on the label). also, according to the way the nutrition info is listed on my recipe, one serving is listed as 1440g. this is for the entire recipe of 2 bunches of celery!! if someone poured the whole thing on their food, yes, perhaps that would be unhealthy. but who would do that? so go ahead and use this recipe as a healthy salt substitute!
## Ingredients
- celery
## Steps (4 total)
1. Cut up the celery into fairly small pieces
2. Put it in the dehydrator until very dry
3. Place it in a blender or mini food processor until powdery
4. Put it in your salt shaker and get rid of the salt !
## Tags
`15-minutes-or-less`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `for-1-or-2`, `low-protein`, `healthy`, `5-ingredients-or-less`, `very-low-carbs`, `condiments-etc`, `vegetables`, `easy`, `low-fat`, `dietary`, `low-sodium`, `low-cholesterol`, `low-saturated-fat`, `low-calorie`, `low-carb`, `free-of-something`, `low-in-something`, `equipment`, `small-appliance`, `dehydrator`, `number-of-servings`, `3-steps-or-less`
## Reviews
> Thank you for the awsome natural substitute and your extra research.
> Thank you for your recipe! I'm just trying to cut sodium out of my diet because I know I have an unhealthy love of it. I just got a dehydrator and LOVE it! Thank you!
> Oops! The creator of this recipe missed one important fact - celery naturally contains the highest level of sodium of any vegetable! Celery is forbidden for people on low or no-salt diets, even when eaten plain. This is not a healthy substitute!
> Thanks so much for posting this! Sorry you were wrongly rated.
> This is a common misconception that salt in celery raises blood pressure. Salt found in vegetables as organic not inorganic like the kind found in the ocean and the ground. Plus their are certain ingredients in celery that have actually been shown to lower blood pressure. See comments below and link to the website is:http://www.mothernature.com/Library/Bookshelf/Books/21/131.cfm
One of the best ways to lower blood pressure is to eat more celery, which contains an oil that can lower blood pressure, adds registered pharmacist Earl Mindell, R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and scientific studies show that rats who consumed the equivalent of four stalks of celery a day lowered their blood pressure an average of 13 percent.
> The "sodium" issue may be very confusing here; perhaps one person is talking about sodium chloride, which is table salt, and the other is talking about sodium nitrate, which occurs naturally in celery, as it does in many other vegetables. If you look at the nutrition list on the right, you'll see this is extremely high in sodium chloride and probably should not be used by those with hypertension (high blood pressure). Being aware that sodium nitrate has been blamed for being a carcinogen, I can uderstand the caution. However, I suggest that those who are concerned about sodium nitrate read the article here: http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm<br/><br/>The newest information is that sodium nitrate does not cause cancer, but hot dog maker Oscar Mayer sells hot dogs labeled "nitrate-free" and "uncured". If you read the label, though, you'll see that they contain celery juice, which is a natural nitrate that becomes a nitrite in the intestines. Celery juice is a natural killer of the organizm that causes botulism, and I think the best concensus is that it is safer to protect from that than it is to worry about the possibility of carcinogens being formed by nitrites. <br/><br/>As far as using celery as a salt, I wouldn't, simply because sodium chloride will be greatly intensified in dehydrated celery, which shrinks down to tiny, tiny amounts and is therefore highly concentrated. I have to be on a low sodium chloride diet, so I won't be doing this at all. <br/><br/>A cup of fresh celery contains about 100 mg. of sodium chloride. It will become highly concentrated in dehydrated celery; it's rather incredible to see how much it shrinks during dehydration, actually. I wouldn't fear eating fresh celery in a recipe, but I'd think twice about making this celery "salt". 71 mg. of sodium nitrate in an individual weighing 143 kg. is toxic. <br/><br/>The term "sodium" is added to a lot of chemicals. Please be aware of which one you're discussing. The sodium shown in the Nutritional Facts is more than half that which is recommended for an entire day's intake. No, this is NOT a table salt substitute, by any means.<br/><br/>I am an R.N./Nutrition counselor
| |
homemade butter | 310 | 395 | 1,551 | 1999-09-07T00:00:00 | ['weeknight', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'eggs-dairy', 'easy', 'dietary', 'low-sodium', 'low-carb', 'low-in-something'] | [68.4, 11.0, 0.0, 0.0, 0.0, 22.0, 0.0] | 10 | ['place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours', 'refit the bowl and blade , turn on the food processor , and pour the cream through the feed tube', 'continue to process for about 10 minutes , until the butter has hardened around the blade , leaving the liquid that has separated from the cream in the bottom of the bowl', 'transfer the butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain', 'put the butter in a bowl , cover , and chill for at least 1 hour before using', 'store it in the refrigerator , where it has a shelf life of about 1 week', 'while holding the ruler , grab the end of the top layer of wax paper and slowly pull it toward you', 'this will form the butter into the shape of a log', 'roll the paper around the log and chill', 'serve whole or cut off medallions as needed'] | null | ['heavy cream'] | 1 | [
"Yay! I am so exicited I finally got this to work! I have made butter before by skimming my own cream off of milk, but have never been able to get this to work. So, when I saw this recipe on this site, I thought I'd give it another shot. I too used my kitchen aid mixer, which if you have one, I would reccommend. Simply because when it turn into butter, it all collects into the wisk an you can lift the top up and let it drip dry for a couple minutes! The only thing I wasn't sure of was speed. What I learned was to use hi speed, but back it down a gear if it's splashing. When you start out it's a liquid. Start on speed 8 or it will spash. Once it takes on the whipping cream form, turn it on max. But stand by, because if your not there when the butter seperates from the liquid, it will go everywhere! So I slowly started backing it down! After I put it in the bowl, I use the back of a spoon and squeeze out any excess milk I can and then I quicKly run cold water over it to wash it clean. just some tips I picked up from a butter making sight! It's perfect and I am so happy to finally have this!! Thank You! 8-)",
"This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU,\n5++ STARS FROM ME",
"Doesn't get much simpler than this! I ran out of butter and since it's 10 miles to the store I didn't want to go for just butter so I made this up. I did add a little salt, but look forward to making it without for baking too. It's a great recipe to keep on hand everyone!",
"This was alot of fun to make. I did put the blade in the freezer and also had the whip cream on ice for 20 minutes. I had some whip cream that needed to be used and couldnt think of a better idea. Thanks for sharing this recipe. Made for LIVE STRONG event in the cooking photo forum.",
"Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!",
"Not sure why the person below only gave you 2 stars but this deserves 10 stars. Its simple easy and tastes great. We did use our KitchenAid stand mixer instead of the food processor....We did chilled the bowl and whisk. Since the recipe basically consists of one ingredient(can add salt if desired, which we did do) we just poured the whole 1 quart contianer of (ultra pasteurized(sp?)) heavy whipping cream into the bowl and let the KtichenAid whisk away. We had butter in about 8-9 minutes and it tastes wonderful!",
"5 Stars is a must!!! I make my butter the same way, but I do \"wash\" and \"work\" the butter after the separating process. I add salt during the working process. I do a quart of cream at a time and it yields about 50/50 ratio of butter and buttermilk. I let the buttermilk stand at room temperature for about 12 hours then refrigerate. Then the next morning make me some buttermilk biscuits and slather em up with some of that good ol butter. P.S. Save a little buttermilk and add it to the cream the next time and let it sit out for a few hours at room temp to add a little extra flavor to the butter taste much deeper and complex. Then start the process again."
] | 7 | {
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} | {
"id": 310,
"name": "homemade butter",
"minutes": 395,
"tags": "['weeknight', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', 'low-protein', '5-ingredients-or-less', 'very-low-carbs', 'condiments-etc', 'eggs-dairy', 'easy', 'dietary', 'low-sodium', 'low-carb', 'low-in-something']",
"n_steps": 10,
"steps": "['place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours', 'refit the bowl and blade , turn on the food processor , and pour the cream through the feed tube', 'continue to process for about 10 minutes , until the butter has hardened around the blade , leaving the liquid that has separated from the cream in the bottom of the bowl', 'transfer the butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain', 'put the butter in a bowl , cover , and chill for at least 1 hour before using', 'store it in the refrigerator , where it has a shelf life of about 1 week', 'while holding the ruler , grab the end of the top layer of wax paper and slowly pull it toward you', 'this will form the butter into the shape of a log', 'roll the paper around the log and chill', 'serve whole or cut off medallions as needed']",
"description": null,
"ingredients": "['heavy cream']",
"n_ingredients": 1,
"random_reviews": [
"Yay! I am so exicited I finally got this to work! I have made butter before by skimming my own cream off of milk, but have never been able to get this to work. So, when I saw this recipe on this site, I thought I'd give it another shot. I too used my kitchen aid mixer, which if you have one, I would reccommend. Simply because when it turn into butter, it all collects into the wisk an you can lift the top up and let it drip dry for a couple minutes! The only thing I wasn't sure of was speed. What I learned was to use hi speed, but back it down a gear if it's splashing. When you start out it's a liquid. Start on speed 8 or it will spash. Once it takes on the whipping cream form, turn it on max. But stand by, because if your not there when the butter seperates from the liquid, it will go everywhere! So I slowly started backing it down! After I put it in the bowl, I use the back of a spoon and squeeze out any excess milk I can and then I quicKly run cold water over it to wash it clean. just some tips I picked up from a butter making sight! It's perfect and I am so happy to finally have this!! Thank You! 8-)",
"This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU,\n5++ STARS FROM ME",
"Doesn't get much simpler than this! I ran out of butter and since it's 10 miles to the store I didn't want to go for just butter so I made this up. I did add a little salt, but look forward to making it without for baking too. It's a great recipe to keep on hand everyone!",
"This was alot of fun to make. I did put the blade in the freezer and also had the whip cream on ice for 20 minutes. I had some whip cream that needed to be used and couldnt think of a better idea. Thanks for sharing this recipe. Made for LIVE STRONG event in the cooking photo forum.",
"Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!",
"Not sure why the person below only gave you 2 stars but this deserves 10 stars. Its simple easy and tastes great. We did use our KitchenAid stand mixer instead of the food processor....We did chilled the bowl and whisk. Since the recipe basically consists of one ingredient(can add salt if desired, which we did do) we just poured the whole 1 quart contianer of (ultra pasteurized(sp?)) heavy whipping cream into the bowl and let the KtichenAid whisk away. We had butter in about 8-9 minutes and it tastes wonderful!",
"5 Stars is a must!!! I make my butter the same way, but I do \"wash\" and \"work\" the butter after the separating process. I add salt during the working process. I do a quart of cream at a time and it yields about 50/50 ratio of butter and buttermilk. I let the buttermilk stand at room temperature for about 12 hours then refrigerate. Then the next morning make me some buttermilk biscuits and slather em up with some of that good ol butter. P.S. Save a little buttermilk and add it to the cream the next time and let it sit out for a few hours at room temp to add a little extra flavor to the butter taste much deeper and complex. Then start the process again."
],
"number_of_ratings": 7
} | # Homemade Butter
**ID:** 310
**Time:** 395 minutes
**Number of Ratings:** 7
## Description
No description available.
## Ingredients
- heavy cream
## Steps (10 total)
1. Place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours
2. Refit the bowl and blade , turn on the food processor , and pour the cream through the feed tube
3. Continue to process for about 10 minutes , until the butter has hardened around the blade , leaving the liquid that has separated from the cream in the bottom of the bowl
4. Transfer the butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain
5. Put the butter in a bowl , cover , and chill for at least 1 hour before using
6. Store it in the refrigerator , where it has a shelf life of about 1 week
7. While holding the ruler , grab the end of the top layer of wax paper and slowly pull it toward you
8. This will form the butter into the shape of a log
9. Roll the paper around the log and chill
10. Serve whole or cut off medallions as needed
## Tags
`weeknight`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `occasion`, `low-protein`, `5-ingredients-or-less`, `very-low-carbs`, `condiments-etc`, `eggs-dairy`, `easy`, `dietary`, `low-sodium`, `low-carb`, `low-in-something`
## Reviews
> Yay! I am so exicited I finally got this to work! I have made butter before by skimming my own cream off of milk, but have never been able to get this to work. So, when I saw this recipe on this site, I thought I'd give it another shot. I too used my kitchen aid mixer, which if you have one, I would reccommend. Simply because when it turn into butter, it all collects into the wisk an you can lift the top up and let it drip dry for a couple minutes! The only thing I wasn't sure of was speed. What I learned was to use hi speed, but back it down a gear if it's splashing. When you start out it's a liquid. Start on speed 8 or it will spash. Once it takes on the whipping cream form, turn it on max. But stand by, because if your not there when the butter seperates from the liquid, it will go everywhere! So I slowly started backing it down! After I put it in the bowl, I use the back of a spoon and squeeze out any excess milk I can and then I quicKly run cold water over it to wash it clean. just some tips I picked up from a butter making sight! It's perfect and I am so happy to finally have this!! Thank You! 8-)
> This is a really easy butter recipe to make. Butter seems to taste better when it's homemade! THANK YOU,
5++ STARS FROM ME
> Doesn't get much simpler than this! I ran out of butter and since it's 10 miles to the store I didn't want to go for just butter so I made this up. I did add a little salt, but look forward to making it without for baking too. It's a great recipe to keep on hand everyone!
> This was alot of fun to make. I did put the blade in the freezer and also had the whip cream on ice for 20 minutes. I had some whip cream that needed to be used and couldnt think of a better idea. Thanks for sharing this recipe. Made for LIVE STRONG event in the cooking photo forum.
> Fantastic Recipe!! Nice and Easy! Thanks heaps for sharing!
> Not sure why the person below only gave you 2 stars but this deserves 10 stars. Its simple easy and tastes great. We did use our KitchenAid stand mixer instead of the food processor....We did chilled the bowl and whisk. Since the recipe basically consists of one ingredient(can add salt if desired, which we did do) we just poured the whole 1 quart contianer of (ultra pasteurized(sp?)) heavy whipping cream into the bowl and let the KtichenAid whisk away. We had butter in about 8-9 minutes and it tastes wonderful!
> 5 Stars is a must!!! I make my butter the same way, but I do "wash" and "work" the butter after the separating process. I add salt during the working process. I do a quart of cream at a time and it yields about 50/50 ratio of butter and buttermilk. I let the buttermilk stand at room temperature for about 12 hours then refrigerate. Then the next morning make me some buttermilk biscuits and slather em up with some of that good ol butter. P.S. Save a little buttermilk and add it to the cream the next time and let it sit out for a few hours at room temp to add a little extra flavor to the butter taste much deeper and complex. Then start the process again.
| |
homemade panko japanese bread crumbs | 376,622 | 5 | 157,167 | 2009-06-10T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'cuisine', 'preparation', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'asian', 'japanese', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings'] | [199.5, 3.0, 12.0, 21.0, 11.0, 2.0, 12.0] | 5 | ['carefully trim only the brown crust from fresh white bread', 'lay out on the counter for 1-2 hours', 'some people have had to leave their bread out to dry for much longer , even up to 12 hours , depending on the type of bread used', 'when it is dried out , crumble gently using your fingers', 'use as desired'] | i was cooking with a japanese friend, and she told me how easy it is to make your own panko. i can't believe i've been buying it all this time :-) | ['white bread'] | 1 | [
"Donna Newell and lacemaker made my day. I killed myself laughing at their reviews; thanks for that.",
"Thanks for the recipe. It is not possible to buy Gluten Free Panko, now I can make my own. I also make my own Rice Crumbs, in a pinch.",
"A useful recipe. I find it helpful to try and rub the bread together like you're making cake pops. It's a good way to get large size bread crumbs. I've also used my slice attachment in the food processer before though. I think this way is better.\n\nI'm mostly commenting because of the most helpful review by Gary B. which says that Panko means bread children- which is completely wrong.. ????NOT?????? means flour... not children... ? is children... they both read panko but every different meanings.",
"Ingredients: "2 slices of white bread" AND "1 slice of white bread" The math here is pretty simple, 2+1. The answer is 7, right?",
"So how is this different from the ordinary breadcrumbs we make all the time?",
"This was easy and now I have panko! Thanks! Made for ZWT#6 by a Looney Spoon phoodie!",
"I made these with homemede white bread and found if sliced very thin it dries faster. It is fresher and better than store bought but if I am in a hurry and not preplanned I will use store bought. Thanks for sharing Rachel. Made for Zwizzle Chicks for ZWT6 Family Picks.",
"Thank yo for the Panko...worked great!",
"What a ridiculously easy thing to do!!! This method worked perfectly but I had to leave the bread sitting for 24 hours. I used 1 slice to check it out and it made 1/4 cup of panko. I will absolutely be using this instead of making a special trip to the Asian supermarket to buy it! Made for my teammate for ZWT6. Thanks Japan bound! :)",
"Having just had a knee operation,I had much difficulty getting on the counter to lie down safe somewhere for up to 2 hours !!!,however the breadcrumbs are very good though,thanks.",
"Having lived in Japan for almost 30 years and been to my share of restaurants using panko as well as using it myself allow me to share a misconception.<br/><br/>Panko, loosely translated means "bread (pan) children (ko or kodomo)". <br/><br/>Panko sold in stores is indeed dried but dried panko is NEVER EVER used in restaurants. It is fresh or nearly fresh bread processed into "crumbs", or more correctly, shavings. Restaurants have regular deliveries of fresh bread and make their own panko. The panko can be frozen and thawed for use later.<br/><br/>Moist panko is applied to an egg coating. It makes for a fluffier appearance and is much easier to work with.<br/><br/>Panko is never spiced. Spices can be introduced to the flour (first coating material) for additional flavor.",
"I'm not going to rate this,since the method didn't work for me. Maybe the bread was different. I left in on the counter for more than 12 hours and the first photo shows what I got. I dumped the pieces in the chopper and I got what you can see in the second photo. Anyway,in the end I've got panko. I'll repeat,maybe the bread we have here doesn't work for this. Made for ZWT6.",
"Just a correction to what Gary B. said: In Japanese panko doesn't mean "bread children", it literally means "bread powder" (???).",
"I've made panko in the oven before, and thought that was easy, but this is even easier! I just put the bread on a pizza pan on the kitchen table right before I went to bed, and in the morning--panko! I used homemade herb bread, so mine is seasoned, too! Thanks for posting. Made for ZWT6."
] | 14 | {
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"id": 376622,
"name": "homemade panko japanese bread crumbs",
"minutes": 5,
"tags": "['15-minutes-or-less', 'time-to-make', 'cuisine', 'preparation', 'for-1-or-2', 'healthy', '5-ingredients-or-less', 'asian', 'japanese', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings']",
"n_steps": 5,
"steps": "['carefully trim only the brown crust from fresh white bread', 'lay out on the counter for 1-2 hours', 'some people have had to leave their bread out to dry for much longer , even up to 12 hours , depending on the type of bread used', 'when it is dried out , crumble gently using your fingers', 'use as desired']",
"description": "i was cooking with a japanese friend, and she told me how easy it is to make your own panko. i can't believe i've been buying it all this time :-)",
"ingredients": "['white bread']",
"n_ingredients": 1,
"random_reviews": [
"Donna Newell and lacemaker made my day. I killed myself laughing at their reviews; thanks for that.",
"Thanks for the recipe. It is not possible to buy Gluten Free Panko, now I can make my own. I also make my own Rice Crumbs, in a pinch.",
"A useful recipe. I find it helpful to try and rub the bread together like you're making cake pops. It's a good way to get large size bread crumbs. I've also used my slice attachment in the food processer before though. I think this way is better.\n\nI'm mostly commenting because of the most helpful review by Gary B. which says that Panko means bread children- which is completely wrong.. ????NOT?????? means flour... not children... ? is children... they both read panko but every different meanings.",
"Ingredients: "2 slices of white bread" AND "1 slice of white bread" The math here is pretty simple, 2+1. The answer is 7, right?",
"So how is this different from the ordinary breadcrumbs we make all the time?",
"This was easy and now I have panko! Thanks! Made for ZWT#6 by a Looney Spoon phoodie!",
"I made these with homemede white bread and found if sliced very thin it dries faster. It is fresher and better than store bought but if I am in a hurry and not preplanned I will use store bought. Thanks for sharing Rachel. Made for Zwizzle Chicks for ZWT6 Family Picks.",
"Thank yo for the Panko...worked great!",
"What a ridiculously easy thing to do!!! This method worked perfectly but I had to leave the bread sitting for 24 hours. I used 1 slice to check it out and it made 1/4 cup of panko. I will absolutely be using this instead of making a special trip to the Asian supermarket to buy it! Made for my teammate for ZWT6. Thanks Japan bound! :)",
"Having just had a knee operation,I had much difficulty getting on the counter to lie down safe somewhere for up to 2 hours !!!,however the breadcrumbs are very good though,thanks.",
"Having lived in Japan for almost 30 years and been to my share of restaurants using panko as well as using it myself allow me to share a misconception.<br/><br/>Panko, loosely translated means "bread (pan) children (ko or kodomo)". <br/><br/>Panko sold in stores is indeed dried but dried panko is NEVER EVER used in restaurants. It is fresh or nearly fresh bread processed into "crumbs", or more correctly, shavings. Restaurants have regular deliveries of fresh bread and make their own panko. The panko can be frozen and thawed for use later.<br/><br/>Moist panko is applied to an egg coating. It makes for a fluffier appearance and is much easier to work with.<br/><br/>Panko is never spiced. Spices can be introduced to the flour (first coating material) for additional flavor.",
"I'm not going to rate this,since the method didn't work for me. Maybe the bread was different. I left in on the counter for more than 12 hours and the first photo shows what I got. I dumped the pieces in the chopper and I got what you can see in the second photo. Anyway,in the end I've got panko. I'll repeat,maybe the bread we have here doesn't work for this. Made for ZWT6.",
"Just a correction to what Gary B. said: In Japanese panko doesn't mean "bread children", it literally means "bread powder" (???).",
"I've made panko in the oven before, and thought that was easy, but this is even easier! I just put the bread on a pizza pan on the kitchen table right before I went to bed, and in the morning--panko! I used homemade herb bread, so mine is seasoned, too! Thanks for posting. Made for ZWT6."
],
"number_of_ratings": 14
} | # Homemade Panko Japanese Bread Crumbs
**ID:** 376622
**Time:** 5 minutes
**Number of Ratings:** 14
## Description
I was cooking with a japanese friend, and she told me how easy it is to make your own panko. i can't believe i've been buying it all this time :-)
## Ingredients
- white bread
## Steps (5 total)
1. Carefully trim only the brown crust from fresh white bread
2. Lay out on the counter for 1-2 hours
3. Some people have had to leave their bread out to dry for much longer , even up to 12 hours , depending on the type of bread used
4. When it is dried out , crumble gently using your fingers
5. Use as desired
## Tags
`15-minutes-or-less`, `time-to-make`, `cuisine`, `preparation`, `for-1-or-2`, `healthy`, `5-ingredients-or-less`, `asian`, `japanese`, `easy`, `dietary`, `low-cholesterol`, `low-saturated-fat`, `low-in-something`, `number-of-servings`
## Reviews
> Donna Newell and lacemaker made my day. I killed myself laughing at their reviews; thanks for that.
> Thanks for the recipe. It is not possible to buy Gluten Free Panko, now I can make my own. I also make my own Rice Crumbs, in a pinch.
> A useful recipe. I find it helpful to try and rub the bread together like you're making cake pops. It's a good way to get large size bread crumbs. I've also used my slice attachment in the food processer before though. I think this way is better.
I'm mostly commenting because of the most helpful review by Gary B. which says that Panko means bread children- which is completely wrong.. ????NOT?????? means flour... not children... ? is children... they both read panko but every different meanings.
> Ingredients: "2 slices of white bread" AND "1 slice of white bread" The math here is pretty simple, 2+1. The answer is 7, right?
> So how is this different from the ordinary breadcrumbs we make all the time?
> This was easy and now I have panko! Thanks! Made for ZWT#6 by a Looney Spoon phoodie!
> I made these with homemede white bread and found if sliced very thin it dries faster. It is fresher and better than store bought but if I am in a hurry and not preplanned I will use store bought. Thanks for sharing Rachel. Made for Zwizzle Chicks for ZWT6 Family Picks.
> Thank yo for the Panko...worked great!
> What a ridiculously easy thing to do!!! This method worked perfectly but I had to leave the bread sitting for 24 hours. I used 1 slice to check it out and it made 1/4 cup of panko. I will absolutely be using this instead of making a special trip to the Asian supermarket to buy it! Made for my teammate for ZWT6. Thanks Japan bound! :)
> Having just had a knee operation,I had much difficulty getting on the counter to lie down safe somewhere for up to 2 hours !!!,however the breadcrumbs are very good though,thanks.
> Having lived in Japan for almost 30 years and been to my share of restaurants using panko as well as using it myself allow me to share a misconception.<br/><br/>Panko, loosely translated means "bread (pan) children (ko or kodomo)". <br/><br/>Panko sold in stores is indeed dried but dried panko is NEVER EVER used in restaurants. It is fresh or nearly fresh bread processed into "crumbs", or more correctly, shavings. Restaurants have regular deliveries of fresh bread and make their own panko. The panko can be frozen and thawed for use later.<br/><br/>Moist panko is applied to an egg coating. It makes for a fluffier appearance and is much easier to work with.<br/><br/>Panko is never spiced. Spices can be introduced to the flour (first coating material) for additional flavor.
> I'm not going to rate this,since the method didn't work for me. Maybe the bread was different. I left in on the counter for more than 12 hours and the first photo shows what I got. I dumped the pieces in the chopper and I got what you can see in the second photo. Anyway,in the end I've got panko. I'll repeat,maybe the bread we have here doesn't work for this. Made for ZWT6.
> Just a correction to what Gary B. said: In Japanese panko doesn't mean "bread children", it literally means "bread powder" (???).
> I've made panko in the oven before, and thought that was easy, but this is even easier! I just put the bread on a pizza pan on the kitchen table right before I went to bed, and in the morning--panko! I used homemade herb bread, so mine is seasoned, too! Thanks for posting. Made for ZWT6.
| |
homemade panko bread crumbs | 167,729 | 23 | 108,843 | 2006-05-11T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'healthy', '5-ingredients-or-less', 'breads', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something'] | [354.7, 6.0, 23.0, 28.0, 20.0, 4.0, 22.0] | 6 | ['push chunks of white bread through the shredding disk of a food processor to make coarse crumbs', 'spread the crumbs on a baking sheet and bake at 300 f degrees until the crumbs are dry but not toasted , about 6 to 8 minutes', 'shake the sheet twice during baking', 'be careful not to let the crumbs brown !', 'immediately remove bread crumbs from oven and allow them to cool', 'once cooled , crumbs may be stored in the freezer , in a resealable plastic bag for as long as several months'] | this recipe is from bellaonline.com. i don't use them, much, but a lot of people do. here is your chance to contron the ingredients in yours. any white bread will do for making panko. an asian chef i once worked with swore that the best homemade panko came from wonder bread! the yield will vary according to how large you make your crumbs, so i am guessing. | ['white bread'] | 1 | [
"For edification (though, if you're looking to make regular bread crumbs..., the "recipe" here is valid, but you also probably don't understand the word, edification... "for you to learn") https://www.youtube.com/watch?v=FY6nEKohFaM - Panko bread loaves are "electrocuted" not baked... https://www.foodnetwork.com/videos/iron-chef-alton-on-panko-0144900 Alton Brown explains it correctly. Again, though, if you're looking for "How to" make regular bread crumbs, this web page is valid, but... shame on your Mother, not just for not showing you how, but also for raising a generation who would need to ask. I am not criticizing (except maybe those "didn't know how to make bread crumbs, in general), but I am impressed that you got advertising dollars, and so many page views. These aren't panko. Panko is a process; one person answered someone below, "yet here (I, and you) are"..., yeah, cuz we were interested to see how someone could do electrolysis at home. Another poster said the "googled"; I first looked up the definition and only then came here thinking it would be an explanation of "how to" do the electrolysis process at home. Chops to genius kitchen. They are genius'; at ad revenue! Please rename title to "How to make White bread into bread crumbs".",
"I needed some panko crumbs to make up some fried shrimp, and this recipe worked great. I will use this from now on, and will never be without again! Thanks for sharing!",
"This isn't Panko, this is merely breadcrmbs. Not quite the same. Panko is made from cooking bread with electric current, not heat. They are much drier than breadcrumbs and crunchier.",
"This worked out great! I was a skeptic but I was impressed. I dont think they are exactly the same as panko but they are much cheaper and they are close enough for me. Love it!",
"This was so easy and turned out great. I am glad to find this recipe.",
"Brilliant!!! As a ceoliac, I always felt I was missing out on the wonderful crunch of Panko breadcrumbs, I always thought it was the flour used not the method that made them unique,,,now I know better,,,I have just made some using gluten free bread, and BRILLIANT.",
"Hello Jim;\r\nMade your Homemade Panko Crumbs 3 days ago. I used a loaf of Italian Bread and I can't believe how well they turned out in the food processor.\r\nI very lightly sprinkled the crumbs with some Seasoning Salt before lightly toasting in the oven.\r\nThe crumbs turned out great, look as good or better than the store bought Panko Crumbs.\r\nThanks Jim, I do not have to worry about running out of Panko Crumbs, will have them readily available.\r\n\"Uncle Bill\"",
"I just bought my first food processor and just had to try this. I used leftover hotdog and hamburger buns and it worked perfectly! I'm excited to use this on a fried shrimp recipe! The flavors on these are endless.",
"I used a cheap brand of white bread and mostly the heels. I make fresh bread crumbs a lot, but never have used the grater disk. This made the fluffiest crumbs that baked up great. I wasn't paying much attention so they did get lightly browned, but no uneven spots. I topped my Three Cheese Baked Mashed Potatoes Recipe #89840 with these and they added such a wonderful light crunchy topping. They really do have a better texture than regular crumbs. I've used panko crumbs before (several years ago) and think these will make an equally good breading for chicken, etc. \r\n\r\nRoxygirl",
"I thought I had reviewed this before, because I have been using this method for so long. When I saw I hadn`t, I wanted to make sure I did while it was still in my mind.This has been one of my favorites from Zaar. Not only is it quick and easy, taste and texture is excellent.I use homemade bread for making these crumbs. It used to be so hard to find Panko crumbs,and I usually had to wait until I got to an Asian store,but not anymore. I have them made and ready to use .\n Thank you so much for sharing your recipe.\n#199947",
"Thanks you! I make my own bread and wanted to have Panko Crumbs to make chicken nuggets.",
"Jim in Washington, thanks for posting this recipe, which has saved me $$$ and gas. I use panko often. A great method. I couldn't believe how it turned out! I used a long loaf of cheap bread and filled a gallon ziplock bag. Thanks from Janet!",
"This makes perfect panko, and is perfectly easy! Thanks for posting.",
"I've never bought panko crumbs before, but I made these (super easy!), and used them to make a couple of the recipes from this site. They definitely made for a crunchy topping, much crunchier than regular breadcrumbs, so I'm assuming they were pretty authentic to the \"real\" panko crumbs! Thanks, as I'm always looking for ways to use up bread, before it goes bad. I'll be sure to make panko crumbs and freeze them, from now on.",
"I was going to buy panko but was shocked by the price. I'm very glad I found this recipe. I made a big batch from leftover bread (homemade & storebrand) I keep it in the freezer. Once you try these you will never go back to regular bread crumbs. They will improve any recipe that calls for breadcrumbs.",
"I was out of bread crumbs and bread. I came across this recipe and was so happy I did. I used Saltine crackers.\r\nThanks Jim !!!!!!",
"Thank you for posting this recipe. I knew it had to be easier than going to the store and buying panko. I used it for fish and chips. Thank you again,",
"A hearty thank you, Mr. Jim!",
"This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.",
"I used 57 saltine crackers, which I ground in the food processor, to make approximately 2.5 cups panko crumbs for my chicken recipe. I cooked them for 8 minutes in the oven, sifting twice as suggested. They came out nice and crispy, making a good coating for the chicken. Thanks a lot for this recipe, it certainly helped me out of a bind.",
"We love panko breading and this works wonderful. I used sourdough bread and fellowed the directions as mentioned. This is a excellent recipe when your wanting panko breading. Thanks for sharing the recipe. Its a keeper for sure :)",
"This is one recipe that will be passed on to my children. So very like the ones you buy at the stores. I made them mostly out of the crusts from our bread because my kids like their sandwiches crustless. I love that this helps reduce wastage. Thank you so much for sharing.",
"This was soooo easy and worked PERFECTLY!! I used some small french bread loaves I had here and they were light and fluffy!! Thank you for posting this irreplacible recipe!!",
"wow am I ever happy I finally made this, there will be no more store bought panko for me, these are just as good if not even better, I know I will be making these over and over, many thanks to you Jim for sharing this great recipe!",
"Super easy and work great. I will be using this in place of bread crumbs in any recipe!",
"Really can't believe people need a recipe for breadcrumbs. What has the world come to?",
"Wow, so easy! I'm going to try using a batch of homemade white bread next time, too. Thanks!",
"Wow!! What a find! No need to buy panko crumbs again. Thank so much for sharing the recipe!",
"Wonderful recipe! I used leftover sourdough bread and sprinkled some Italian herb with parmesean cheese seasoning into the crumbs before I baked them. I used the panko crumbs to coat my chicken tenders and the chicken was wonderfully crispy on the outside and tender on the inside. It was a big hit at our party! This recipe works out so well! Thank you for sharing.",
"Great panko recipe! I'm never buying panko again. Thanks for posting a true keeper."
] | 30 | {
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"id": 167729,
"name": "homemade panko bread crumbs",
"minutes": 23,
"tags": "['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'healthy', '5-ingredients-or-less', 'breads', 'easy', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something']",
"n_steps": 6,
"steps": "['push chunks of white bread through the shredding disk of a food processor to make coarse crumbs', 'spread the crumbs on a baking sheet and bake at 300 f degrees until the crumbs are dry but not toasted , about 6 to 8 minutes', 'shake the sheet twice during baking', 'be careful not to let the crumbs brown !', 'immediately remove bread crumbs from oven and allow them to cool', 'once cooled , crumbs may be stored in the freezer , in a resealable plastic bag for as long as several months']",
"description": "this recipe is from bellaonline.com. i don't use them, much, but a lot of people do. here is your chance to contron the ingredients in yours. any white bread will do for making panko. an asian chef i once worked with swore that the best homemade panko came from wonder bread! the yield will vary according to how large you make your crumbs, so i am guessing.",
"ingredients": "['white bread']",
"n_ingredients": 1,
"random_reviews": [
"For edification (though, if you're looking to make regular bread crumbs..., the "recipe" here is valid, but you also probably don't understand the word, edification... "for you to learn") https://www.youtube.com/watch?v=FY6nEKohFaM - Panko bread loaves are "electrocuted" not baked... https://www.foodnetwork.com/videos/iron-chef-alton-on-panko-0144900 Alton Brown explains it correctly. Again, though, if you're looking for "How to" make regular bread crumbs, this web page is valid, but... shame on your Mother, not just for not showing you how, but also for raising a generation who would need to ask. I am not criticizing (except maybe those "didn't know how to make bread crumbs, in general), but I am impressed that you got advertising dollars, and so many page views. These aren't panko. Panko is a process; one person answered someone below, "yet here (I, and you) are"..., yeah, cuz we were interested to see how someone could do electrolysis at home. Another poster said the "googled"; I first looked up the definition and only then came here thinking it would be an explanation of "how to" do the electrolysis process at home. Chops to genius kitchen. They are genius'; at ad revenue! Please rename title to "How to make White bread into bread crumbs".",
"I needed some panko crumbs to make up some fried shrimp, and this recipe worked great. I will use this from now on, and will never be without again! Thanks for sharing!",
"This isn't Panko, this is merely breadcrmbs. Not quite the same. Panko is made from cooking bread with electric current, not heat. They are much drier than breadcrumbs and crunchier.",
"This worked out great! I was a skeptic but I was impressed. I dont think they are exactly the same as panko but they are much cheaper and they are close enough for me. Love it!",
"This was so easy and turned out great. I am glad to find this recipe.",
"Brilliant!!! As a ceoliac, I always felt I was missing out on the wonderful crunch of Panko breadcrumbs, I always thought it was the flour used not the method that made them unique,,,now I know better,,,I have just made some using gluten free bread, and BRILLIANT.",
"Hello Jim;\r\nMade your Homemade Panko Crumbs 3 days ago. I used a loaf of Italian Bread and I can't believe how well they turned out in the food processor.\r\nI very lightly sprinkled the crumbs with some Seasoning Salt before lightly toasting in the oven.\r\nThe crumbs turned out great, look as good or better than the store bought Panko Crumbs.\r\nThanks Jim, I do not have to worry about running out of Panko Crumbs, will have them readily available.\r\n\"Uncle Bill\"",
"I just bought my first food processor and just had to try this. I used leftover hotdog and hamburger buns and it worked perfectly! I'm excited to use this on a fried shrimp recipe! The flavors on these are endless.",
"I used a cheap brand of white bread and mostly the heels. I make fresh bread crumbs a lot, but never have used the grater disk. This made the fluffiest crumbs that baked up great. I wasn't paying much attention so they did get lightly browned, but no uneven spots. I topped my Three Cheese Baked Mashed Potatoes Recipe #89840 with these and they added such a wonderful light crunchy topping. They really do have a better texture than regular crumbs. I've used panko crumbs before (several years ago) and think these will make an equally good breading for chicken, etc. \r\n\r\nRoxygirl",
"I thought I had reviewed this before, because I have been using this method for so long. When I saw I hadn`t, I wanted to make sure I did while it was still in my mind.This has been one of my favorites from Zaar. Not only is it quick and easy, taste and texture is excellent.I use homemade bread for making these crumbs. It used to be so hard to find Panko crumbs,and I usually had to wait until I got to an Asian store,but not anymore. I have them made and ready to use .\n Thank you so much for sharing your recipe.\n#199947",
"Thanks you! I make my own bread and wanted to have Panko Crumbs to make chicken nuggets.",
"Jim in Washington, thanks for posting this recipe, which has saved me $$$ and gas. I use panko often. A great method. I couldn't believe how it turned out! I used a long loaf of cheap bread and filled a gallon ziplock bag. Thanks from Janet!",
"This makes perfect panko, and is perfectly easy! Thanks for posting.",
"I've never bought panko crumbs before, but I made these (super easy!), and used them to make a couple of the recipes from this site. They definitely made for a crunchy topping, much crunchier than regular breadcrumbs, so I'm assuming they were pretty authentic to the \"real\" panko crumbs! Thanks, as I'm always looking for ways to use up bread, before it goes bad. I'll be sure to make panko crumbs and freeze them, from now on.",
"I was going to buy panko but was shocked by the price. I'm very glad I found this recipe. I made a big batch from leftover bread (homemade & storebrand) I keep it in the freezer. Once you try these you will never go back to regular bread crumbs. They will improve any recipe that calls for breadcrumbs.",
"I was out of bread crumbs and bread. I came across this recipe and was so happy I did. I used Saltine crackers.\r\nThanks Jim !!!!!!",
"Thank you for posting this recipe. I knew it had to be easier than going to the store and buying panko. I used it for fish and chips. Thank you again,",
"A hearty thank you, Mr. Jim!",
"This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.",
"I used 57 saltine crackers, which I ground in the food processor, to make approximately 2.5 cups panko crumbs for my chicken recipe. I cooked them for 8 minutes in the oven, sifting twice as suggested. They came out nice and crispy, making a good coating for the chicken. Thanks a lot for this recipe, it certainly helped me out of a bind.",
"We love panko breading and this works wonderful. I used sourdough bread and fellowed the directions as mentioned. This is a excellent recipe when your wanting panko breading. Thanks for sharing the recipe. Its a keeper for sure :)",
"This is one recipe that will be passed on to my children. So very like the ones you buy at the stores. I made them mostly out of the crusts from our bread because my kids like their sandwiches crustless. I love that this helps reduce wastage. Thank you so much for sharing.",
"This was soooo easy and worked PERFECTLY!! I used some small french bread loaves I had here and they were light and fluffy!! Thank you for posting this irreplacible recipe!!",
"wow am I ever happy I finally made this, there will be no more store bought panko for me, these are just as good if not even better, I know I will be making these over and over, many thanks to you Jim for sharing this great recipe!",
"Super easy and work great. I will be using this in place of bread crumbs in any recipe!",
"Really can't believe people need a recipe for breadcrumbs. What has the world come to?",
"Wow, so easy! I'm going to try using a batch of homemade white bread next time, too. Thanks!",
"Wow!! What a find! No need to buy panko crumbs again. Thank so much for sharing the recipe!",
"Wonderful recipe! I used leftover sourdough bread and sprinkled some Italian herb with parmesean cheese seasoning into the crumbs before I baked them. I used the panko crumbs to coat my chicken tenders and the chicken was wonderfully crispy on the outside and tender on the inside. It was a big hit at our party! This recipe works out so well! Thank you for sharing.",
"Great panko recipe! I'm never buying panko again. Thanks for posting a true keeper."
],
"number_of_ratings": 30
} | # Homemade Panko Bread Crumbs
**ID:** 167729
**Time:** 23 minutes
**Number of Ratings:** 30
## Description
This recipe is from bellaonline.com. i don't use them, much, but a lot of people do. here is your chance to contron the ingredients in yours. any white bread will do for making panko. an asian chef i once worked with swore that the best homemade panko came from wonder bread! the yield will vary according to how large you make your crumbs, so i am guessing.
## Ingredients
- white bread
## Steps (6 total)
1. Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs
2. Spread the crumbs on a baking sheet and bake at 300 f degrees until the crumbs are dry but not toasted , about 6 to 8 minutes
3. Shake the sheet twice during baking
4. Be careful not to let the crumbs brown !
5. Immediately remove bread crumbs from oven and allow them to cool
6. Once cooled , crumbs may be stored in the freezer , in a resealable plastic bag for as long as several months
## Tags
`30-minutes-or-less`, `time-to-make`, `course`, `preparation`, `healthy`, `5-ingredients-or-less`, `breads`, `easy`, `dietary`, `low-cholesterol`, `low-saturated-fat`, `low-in-something`
## Reviews
> For edification (though, if you're looking to make regular bread crumbs..., the "recipe" here is valid, but you also probably don't understand the word, edification... "for you to learn") https://www.youtube.com/watch?v=FY6nEKohFaM - Panko bread loaves are "electrocuted" not baked... https://www.foodnetwork.com/videos/iron-chef-alton-on-panko-0144900 Alton Brown explains it correctly. Again, though, if you're looking for "How to" make regular bread crumbs, this web page is valid, but... shame on your Mother, not just for not showing you how, but also for raising a generation who would need to ask. I am not criticizing (except maybe those "didn't know how to make bread crumbs, in general), but I am impressed that you got advertising dollars, and so many page views. These aren't panko. Panko is a process; one person answered someone below, "yet here (I, and you) are"..., yeah, cuz we were interested to see how someone could do electrolysis at home. Another poster said the "googled"; I first looked up the definition and only then came here thinking it would be an explanation of "how to" do the electrolysis process at home. Chops to genius kitchen. They are genius'; at ad revenue! Please rename title to "How to make White bread into bread crumbs".
> I needed some panko crumbs to make up some fried shrimp, and this recipe worked great. I will use this from now on, and will never be without again! Thanks for sharing!
> This isn't Panko, this is merely breadcrmbs. Not quite the same. Panko is made from cooking bread with electric current, not heat. They are much drier than breadcrumbs and crunchier.
> This worked out great! I was a skeptic but I was impressed. I dont think they are exactly the same as panko but they are much cheaper and they are close enough for me. Love it!
> This was so easy and turned out great. I am glad to find this recipe.
> Brilliant!!! As a ceoliac, I always felt I was missing out on the wonderful crunch of Panko breadcrumbs, I always thought it was the flour used not the method that made them unique,,,now I know better,,,I have just made some using gluten free bread, and BRILLIANT.
> Hello Jim;
Made your Homemade Panko Crumbs 3 days ago. I used a loaf of Italian Bread and I can't believe how well they turned out in the food processor.
I very lightly sprinkled the crumbs with some Seasoning Salt before lightly toasting in the oven.
The crumbs turned out great, look as good or better than the store bought Panko Crumbs.
Thanks Jim, I do not have to worry about running out of Panko Crumbs, will have them readily available.
"Uncle Bill"
> I just bought my first food processor and just had to try this. I used leftover hotdog and hamburger buns and it worked perfectly! I'm excited to use this on a fried shrimp recipe! The flavors on these are endless.
> I used a cheap brand of white bread and mostly the heels. I make fresh bread crumbs a lot, but never have used the grater disk. This made the fluffiest crumbs that baked up great. I wasn't paying much attention so they did get lightly browned, but no uneven spots. I topped my Three Cheese Baked Mashed Potatoes Recipe #89840 with these and they added such a wonderful light crunchy topping. They really do have a better texture than regular crumbs. I've used panko crumbs before (several years ago) and think these will make an equally good breading for chicken, etc.
Roxygirl
> I thought I had reviewed this before, because I have been using this method for so long. When I saw I hadn`t, I wanted to make sure I did while it was still in my mind.This has been one of my favorites from Zaar. Not only is it quick and easy, taste and texture is excellent.I use homemade bread for making these crumbs. It used to be so hard to find Panko crumbs,and I usually had to wait until I got to an Asian store,but not anymore. I have them made and ready to use .
Thank you so much for sharing your recipe.
#199947
> Thanks you! I make my own bread and wanted to have Panko Crumbs to make chicken nuggets.
> Jim in Washington, thanks for posting this recipe, which has saved me $$$ and gas. I use panko often. A great method. I couldn't believe how it turned out! I used a long loaf of cheap bread and filled a gallon ziplock bag. Thanks from Janet!
> This makes perfect panko, and is perfectly easy! Thanks for posting.
> I've never bought panko crumbs before, but I made these (super easy!), and used them to make a couple of the recipes from this site. They definitely made for a crunchy topping, much crunchier than regular breadcrumbs, so I'm assuming they were pretty authentic to the "real" panko crumbs! Thanks, as I'm always looking for ways to use up bread, before it goes bad. I'll be sure to make panko crumbs and freeze them, from now on.
> I was going to buy panko but was shocked by the price. I'm very glad I found this recipe. I made a big batch from leftover bread (homemade & storebrand) I keep it in the freezer. Once you try these you will never go back to regular bread crumbs. They will improve any recipe that calls for breadcrumbs.
> I was out of bread crumbs and bread. I came across this recipe and was so happy I did. I used Saltine crackers.
Thanks Jim !!!!!!
> Thank you for posting this recipe. I knew it had to be easier than going to the store and buying panko. I used it for fish and chips. Thank you again,
> A hearty thank you, Mr. Jim!
> This worked out well. I hate wasting money on storebrought breadcrumbs so this recipe was great.
> I used 57 saltine crackers, which I ground in the food processor, to make approximately 2.5 cups panko crumbs for my chicken recipe. I cooked them for 8 minutes in the oven, sifting twice as suggested. They came out nice and crispy, making a good coating for the chicken. Thanks a lot for this recipe, it certainly helped me out of a bind.
> We love panko breading and this works wonderful. I used sourdough bread and fellowed the directions as mentioned. This is a excellent recipe when your wanting panko breading. Thanks for sharing the recipe. Its a keeper for sure :)
> This is one recipe that will be passed on to my children. So very like the ones you buy at the stores. I made them mostly out of the crusts from our bread because my kids like their sandwiches crustless. I love that this helps reduce wastage. Thank you so much for sharing.
> This was soooo easy and worked PERFECTLY!! I used some small french bread loaves I had here and they were light and fluffy!! Thank you for posting this irreplacible recipe!!
> wow am I ever happy I finally made this, there will be no more store bought panko for me, these are just as good if not even better, I know I will be making these over and over, many thanks to you Jim for sharing this great recipe!
> Super easy and work great. I will be using this in place of bread crumbs in any recipe!
> Really can't believe people need a recipe for breadcrumbs. What has the world come to?
> Wow, so easy! I'm going to try using a batch of homemade white bread next time, too. Thanks!
> Wow!! What a find! No need to buy panko crumbs again. Thank so much for sharing the recipe!
> Wonderful recipe! I used leftover sourdough bread and sprinkled some Italian herb with parmesean cheese seasoning into the crumbs before I baked them. I used the panko crumbs to coat my chicken tenders and the chicken was wonderfully crispy on the outside and tender on the inside. It was a big hit at our party! This recipe works out so well! Thank you for sharing.
> Great panko recipe! I'm never buying panko again. Thanks for posting a true keeper.
| |
jelly belly banana split tasty dish | 250,967 | 1 | 47,892 | 2007-09-04T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', 'low-protein', 'healthy', 'desserts', 'american', 'easy', 'kid-friendly', 'low-fat', 'dietary', 'copycat', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'novelty', 'number-of-servings', '3-steps-or-less'] | [73.5, 0.0, 54.0, 0.0, 0.0, 0.0, 6.0] | 2 | ['put the jelly beans together in a bowl', 'eat ! yum !'] | i found this recipe off the website jellybelly.com. it is really yummy! | ['jelly beans'] | 1 | [
"Wow! What a wonderful combination of jelly beans! Great flavor experience... So glad you posted, Miss Tasty Dish! This will be a favorite recipe around here!",
"Yummmmm, this tasted just like a banana split. Of course I had to use all my allowance and do it by trial and error because all our Jelly Belly's are in our gumball machine. The first few tries I wound up with an eeeew because I couldn't tell which ones were the pineapple and wound up using mango or something yucky. But once I figured out which one was pineapple it was awesome.",
"Tasty Dish, what a great snack...it tasted JUST LIKE a banana split.\r\n\r\nThank you so much for sharing and I hope you post more of your recipes very soon!",
"Very cute. LOL. Say thank you to E.",
"Marc, Max, Catalina, and Nicholas love this recipe. Thank you Tasty Dish for an easy and tasty dish! LOL.",
"Delicious! The perfect size (and less mess) banana split for DD Susanna. Thanks for posting it Tasty Dish!"
] | 6 | {
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"id": 250967,
"name": "jelly belly banana split tasty dish",
"minutes": 1,
"tags": "['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'occasion', 'north-american', 'for-1-or-2', 'low-protein', 'healthy', 'desserts', 'american', 'easy', 'kid-friendly', 'low-fat', 'dietary', 'copycat', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'novelty', 'number-of-servings', '3-steps-or-less']",
"n_steps": 2,
"steps": "['put the jelly beans together in a bowl', 'eat ! yum !']",
"description": "i found this recipe off the website jellybelly.com. it is really yummy!",
"ingredients": "['jelly beans']",
"n_ingredients": 1,
"random_reviews": [
"Wow! What a wonderful combination of jelly beans! Great flavor experience... So glad you posted, Miss Tasty Dish! This will be a favorite recipe around here!",
"Yummmmm, this tasted just like a banana split. Of course I had to use all my allowance and do it by trial and error because all our Jelly Belly's are in our gumball machine. The first few tries I wound up with an eeeew because I couldn't tell which ones were the pineapple and wound up using mango or something yucky. But once I figured out which one was pineapple it was awesome.",
"Tasty Dish, what a great snack...it tasted JUST LIKE a banana split.\r\n\r\nThank you so much for sharing and I hope you post more of your recipes very soon!",
"Very cute. LOL. Say thank you to E.",
"Marc, Max, Catalina, and Nicholas love this recipe. Thank you Tasty Dish for an easy and tasty dish! LOL.",
"Delicious! The perfect size (and less mess) banana split for DD Susanna. Thanks for posting it Tasty Dish!"
],
"number_of_ratings": 6
} | # Jelly Belly Banana Split Tasty Dish
**ID:** 250967
**Time:** 1 minutes
**Number of Ratings:** 6
## Description
I found this recipe off the website jellybelly.com. it is really yummy!
## Ingredients
- jelly beans
## Steps (2 total)
1. Put the jelly beans together in a bowl
2. Eat ! yum !
## Tags
`15-minutes-or-less`, `time-to-make`, `course`, `cuisine`, `preparation`, `occasion`, `north-american`, `for-1-or-2`, `low-protein`, `healthy`, `desserts`, `american`, `easy`, `kid-friendly`, `low-fat`, `dietary`, `copycat`, `low-sodium`, `low-cholesterol`, `low-saturated-fat`, `low-in-something`, `novelty`, `number-of-servings`, `3-steps-or-less`
## Reviews
> Wow! What a wonderful combination of jelly beans! Great flavor experience... So glad you posted, Miss Tasty Dish! This will be a favorite recipe around here!
> Yummmmm, this tasted just like a banana split. Of course I had to use all my allowance and do it by trial and error because all our Jelly Belly's are in our gumball machine. The first few tries I wound up with an eeeew because I couldn't tell which ones were the pineapple and wound up using mango or something yucky. But once I figured out which one was pineapple it was awesome.
> Tasty Dish, what a great snack...it tasted JUST LIKE a banana split.
Thank you so much for sharing and I hope you post more of your recipes very soon!
> Very cute. LOL. Say thank you to E.
> Marc, Max, Catalina, and Nicholas love this recipe. Thank you Tasty Dish for an easy and tasty dish! LOL.
> Delicious! The perfect size (and less mess) banana split for DD Susanna. Thanks for posting it Tasty Dish!
| |
kittencal s method for oven cooked bacon | 367,843 | 27 | 89,831 | 2009-04-25T00:00:00 | ['bacon', '30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'oven', 'easy', 'beginner-cook', 'dietary', 'comfort-food', 'low-carb', 'inexpensive', 'low-in-something', 'meat', 'taste-mood', 'equipment'] | [3116.2, 471.0, 0.0, 236.0, 157.0, 510.0, 1.0] | 7 | ['preheat oven to 400 degrees f', 'for easy clean up line your pan with foil , then spray generously with cooking spray', 'arrange the bacon slices in 1 layer in the pan', 'cook the slices until evenly browned minutes turning the bacon halfway through cooking time', 'transfer to paper towels or a rack', 'use immediately or freeze to use later', 'heat in microwave to crisp up before serving'] | when i make this i make lots and then freeze in bags using my food saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, i pour the grease into a pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then i place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since rz system would not accept one ingredient i have listed 1-1/2 pounds bacon separately, you may of course use as much as you like. | ['bacon'] | 1 | [
"I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!",
"I have been doing my bacon this way for years. It was especially great when my kids were still in school. I stored it in the freezer with wax paper between them and just took out what I needed, zapped it in the micro and we had breakfast! Although my kids are grown I still do my bacon this way so it is available always for salads, burgers or breakfast!",
"Perfect bacon. I made last week and aside from the few pieces that I ate after they were done, I did freeze. I made this last week and tonight I made an omelet and used a couple of frozen strips of bacon with that recipe. The bacon tasted fresh and gave the dish a lovely flavor. You are an awesome cook, Kittencal, and thanks for posting this recipe",
"So easy!! No more burns and hardly any mess! Thanks a million!",
"What a great way to cook bacon. I had half a package of bacon that needed to be used and cooked it to perfection using this method. I'll avoid the frying method whenever possible from now on. Made for 1~2~3 Hits Tag.",
"Will never fry bacon again! No splatter, no sting from hot grease and nice crispy bacon. No fuss clean up so that is a big plus too. Also drained my bacon on paper towels before serving. Thank you sweetie for the tips!",
"Awesome awesome awesome!!! I will never ever ever make bacon in the microwave or stovetop again (well, maybe in the hot summer :) I was worried about splatter and mess inside my oven - or that the grease might catch fire - but this was perfect! Thank you Kitten!",
"Why did I ever cook bacon any other way? This is great! No mess, no spatter, no strangely curled slices, just nice, crisp, flat bacon with minimum effort and cleanup. I lined my pan with foil, but did not spray it--no problem! I think I may reduce the time slightly next time.\nThis is another winner! Thanks, Kittencal! Made for KK's Chef's Pick Tag.",
"I gave this recipe 5 stars. I love my bacon done this way! It's wonderfully crisp just like you get in the restaurants. I only make my bacon this way now as it's so easy! The only difference is I cook my bacon for 15 minutes. I love the fact that my shirts don't get stained from grease splashes and I don't get grease burns. I'll try lining my pan w/foil next time for easy clean-up. I too also drain my bacon on paper towels to soak the extra grease. Thanks for the freezing & microwave tip! I will for sure make my bacon this way again! Thanks for posting a wonderful recipe! Christine (internetnut)",
"Kittencal - You've done it again! Tried this today - worked beautifully! What a time saver - and no heavy smoky smell throughout the house. Thanks soooooo much for a great tip!",
"This was awesome. It worked perfectly. Thick-cut Bacon was crispy after 20 minutes, turned over at 10. We like ours limp, so we'll try 17 next time. Clean up was a snap with tin foil covering the pan. I made a huge batch and cut the strips in half with a pair of kitchen scissors after they were cooked, layed them 4 strips at a time between layers of wax paper, sealed them in a plastic freezer baggie, and now whenever we want bacon, I just pull a few out, 20 seconds in the microwave and viola! No bacon smell permiating the entire house, and no greasy spots all over my clothes and favorite apron. I'll never make it the old-fashioned way again! Thanks again, Kittencal!",
"Excellent! And best of all... no popping grease from the frying pan. My poor hubby loves bacon and I won't buy it because I hate to fry it. After trying this recipe, hubby will now get his bacon again. Thanks Kittencal for another winning recipe!",
"No more grease all over the stove & bacon cooks up nice & flat. While on vacation, I even cooked a batch the night before so we could enjoy it for a quick early breakfast. I stopped spraying the foil & the bacon still lifts up easily. I found draining the grease before putting a new layer of bacon on the tray, reduces burning & mess in the oven. I strain the grease then pour it into an ice cube tray & once frozen, transfer it to a freezer bag. I freeze bacon to crumble into salads, roasted veggies, BLT sandwiches, etc... My son-in-law thought it wouldn't taste the same but I served it to him for New Year's brunch & he couldn't tell it was previously frozen. I reheat it on a plate in the microwave with paper towel over top. Now we have bacon whenever we want. Many many thanks Kittencal!",
"My husband complains I always burn the bacon. Yeah, yeah, yeah...whatever! I used your method Saturday morning and it was fantastic! No mess! I loved it. Oh, and he didn't complain! Will be doing bacon this way from now on! Thanks!!",
"First time I've ever tried to make bacon in the oven and I wasn't disappointed! No stove top mess to clean up and I didn't smell like bacon for the rest of the day! WOO HOO!! I used my Pampered Chef bar pan and upped the oven to 425 degrees to make it go a bit faster. Only about 2/3 of a pound of bacon would fit on my pan so I did three batches to get a full two pounds cooked for BLT's for dinner (with some left over for breakfast the next day). I didn't drain my grease or anything between batches, simply removed the cooked bacon and layed out the raw bacon on the hot pan in the drippings; just be careful not to tip your pan as you're taking it in and out of the oven! You won't be disappointed!",
"This deserves more than 5*'s! I must admit I burned my first batch, but it was totally my fault. I set the timer for the second half of cooking time, but stepped away and did not hear the timer. Oh boy, what a waste LOL! However, the second batch was a winner by far. I lined my pans with foil, using the fatty ends of the bacon that I had cut off, to rub on the foil instead of nonstick spray. The bacon cooked perfectly, with much less shrinkage that cooking on the stove and it was perfectly crispy. I plan never to cook bacon on the stove again. Lining the pans with foil is just as important to the ease of this recipe as cooking it in the oven. Clean up such a breeze. I had nice bacon drippings to save with no muss or fuss! Drained on paper towels, put some in the freezer and some in the fridge to add to salads, etc. Thanks Kittencal!",
"Not sure what took me so long to try making bacon in the oven; perhaps it was this morning when I was frying it, stovetop, and saw the \"mess\" I had. So, I stopped frying and baked the rest, following your directions, and Viola! the very best bacon ever. Should have known. Thank you once again.",
"so smart. it's like ready-crisp bacon you buy for a ton of money at the store. thankx!",
"the only way I make my bacon, great post Kit",
"the only way to make bacon in my opinion. it stays flat and gets nicely crisp. I drain the grease half way through cooking. save yourself some clean up and use foil.",
"I've been cooking bacon this way for more than 35 years...never thought about the freezing and storing for later use issue, but it's a great idea. I use a grill 'pan' that has small holes for drainage, rather like an old-style broiler pan. I don't use foil... What I like best about this method is that the bacon is less salty and doesn't cook in it's own fat....and it's just plain easier than standing over a grease-spitting frying pan!",
"This was so much easier to make then cooking it on the stove. I used turkey bacon and this only took five minutes to cook in my oven."
] | 22 | {
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"id": 367843,
"name": "kittencal s method for oven cooked bacon",
"minutes": 27,
"tags": "['bacon', '30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'occasion', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'oven', 'easy', 'beginner-cook', 'dietary', 'comfort-food', 'low-carb', 'inexpensive', 'low-in-something', 'meat', 'taste-mood', 'equipment']",
"n_steps": 7,
"steps": "['preheat oven to 400 degrees f', 'for easy clean up line your pan with foil , then spray generously with cooking spray', 'arrange the bacon slices in 1 layer in the pan', 'cook the slices until evenly browned minutes turning the bacon halfway through cooking time', 'transfer to paper towels or a rack', 'use immediately or freeze to use later', 'heat in microwave to crisp up before serving']",
"description": "when i make this i make lots and then freeze in bags using my food saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, i pour the grease into a pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then i place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since rz system would not accept one ingredient i have listed 1-1/2 pounds bacon separately, you may of course use as much as you like.",
"ingredients": "['bacon']",
"n_ingredients": 1,
"random_reviews": [
"I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!",
"I have been doing my bacon this way for years. It was especially great when my kids were still in school. I stored it in the freezer with wax paper between them and just took out what I needed, zapped it in the micro and we had breakfast! Although my kids are grown I still do my bacon this way so it is available always for salads, burgers or breakfast!",
"Perfect bacon. I made last week and aside from the few pieces that I ate after they were done, I did freeze. I made this last week and tonight I made an omelet and used a couple of frozen strips of bacon with that recipe. The bacon tasted fresh and gave the dish a lovely flavor. You are an awesome cook, Kittencal, and thanks for posting this recipe",
"So easy!! No more burns and hardly any mess! Thanks a million!",
"What a great way to cook bacon. I had half a package of bacon that needed to be used and cooked it to perfection using this method. I'll avoid the frying method whenever possible from now on. Made for 1~2~3 Hits Tag.",
"Will never fry bacon again! No splatter, no sting from hot grease and nice crispy bacon. No fuss clean up so that is a big plus too. Also drained my bacon on paper towels before serving. Thank you sweetie for the tips!",
"Awesome awesome awesome!!! I will never ever ever make bacon in the microwave or stovetop again (well, maybe in the hot summer :) I was worried about splatter and mess inside my oven - or that the grease might catch fire - but this was perfect! Thank you Kitten!",
"Why did I ever cook bacon any other way? This is great! No mess, no spatter, no strangely curled slices, just nice, crisp, flat bacon with minimum effort and cleanup. I lined my pan with foil, but did not spray it--no problem! I think I may reduce the time slightly next time.\nThis is another winner! Thanks, Kittencal! Made for KK's Chef's Pick Tag.",
"I gave this recipe 5 stars. I love my bacon done this way! It's wonderfully crisp just like you get in the restaurants. I only make my bacon this way now as it's so easy! The only difference is I cook my bacon for 15 minutes. I love the fact that my shirts don't get stained from grease splashes and I don't get grease burns. I'll try lining my pan w/foil next time for easy clean-up. I too also drain my bacon on paper towels to soak the extra grease. Thanks for the freezing & microwave tip! I will for sure make my bacon this way again! Thanks for posting a wonderful recipe! Christine (internetnut)",
"Kittencal - You've done it again! Tried this today - worked beautifully! What a time saver - and no heavy smoky smell throughout the house. Thanks soooooo much for a great tip!",
"This was awesome. It worked perfectly. Thick-cut Bacon was crispy after 20 minutes, turned over at 10. We like ours limp, so we'll try 17 next time. Clean up was a snap with tin foil covering the pan. I made a huge batch and cut the strips in half with a pair of kitchen scissors after they were cooked, layed them 4 strips at a time between layers of wax paper, sealed them in a plastic freezer baggie, and now whenever we want bacon, I just pull a few out, 20 seconds in the microwave and viola! No bacon smell permiating the entire house, and no greasy spots all over my clothes and favorite apron. I'll never make it the old-fashioned way again! Thanks again, Kittencal!",
"Excellent! And best of all... no popping grease from the frying pan. My poor hubby loves bacon and I won't buy it because I hate to fry it. After trying this recipe, hubby will now get his bacon again. Thanks Kittencal for another winning recipe!",
"No more grease all over the stove & bacon cooks up nice & flat. While on vacation, I even cooked a batch the night before so we could enjoy it for a quick early breakfast. I stopped spraying the foil & the bacon still lifts up easily. I found draining the grease before putting a new layer of bacon on the tray, reduces burning & mess in the oven. I strain the grease then pour it into an ice cube tray & once frozen, transfer it to a freezer bag. I freeze bacon to crumble into salads, roasted veggies, BLT sandwiches, etc... My son-in-law thought it wouldn't taste the same but I served it to him for New Year's brunch & he couldn't tell it was previously frozen. I reheat it on a plate in the microwave with paper towel over top. Now we have bacon whenever we want. Many many thanks Kittencal!",
"My husband complains I always burn the bacon. Yeah, yeah, yeah...whatever! I used your method Saturday morning and it was fantastic! No mess! I loved it. Oh, and he didn't complain! Will be doing bacon this way from now on! Thanks!!",
"First time I've ever tried to make bacon in the oven and I wasn't disappointed! No stove top mess to clean up and I didn't smell like bacon for the rest of the day! WOO HOO!! I used my Pampered Chef bar pan and upped the oven to 425 degrees to make it go a bit faster. Only about 2/3 of a pound of bacon would fit on my pan so I did three batches to get a full two pounds cooked for BLT's for dinner (with some left over for breakfast the next day). I didn't drain my grease or anything between batches, simply removed the cooked bacon and layed out the raw bacon on the hot pan in the drippings; just be careful not to tip your pan as you're taking it in and out of the oven! You won't be disappointed!",
"This deserves more than 5*'s! I must admit I burned my first batch, but it was totally my fault. I set the timer for the second half of cooking time, but stepped away and did not hear the timer. Oh boy, what a waste LOL! However, the second batch was a winner by far. I lined my pans with foil, using the fatty ends of the bacon that I had cut off, to rub on the foil instead of nonstick spray. The bacon cooked perfectly, with much less shrinkage that cooking on the stove and it was perfectly crispy. I plan never to cook bacon on the stove again. Lining the pans with foil is just as important to the ease of this recipe as cooking it in the oven. Clean up such a breeze. I had nice bacon drippings to save with no muss or fuss! Drained on paper towels, put some in the freezer and some in the fridge to add to salads, etc. Thanks Kittencal!",
"Not sure what took me so long to try making bacon in the oven; perhaps it was this morning when I was frying it, stovetop, and saw the \"mess\" I had. So, I stopped frying and baked the rest, following your directions, and Viola! the very best bacon ever. Should have known. Thank you once again.",
"so smart. it's like ready-crisp bacon you buy for a ton of money at the store. thankx!",
"the only way I make my bacon, great post Kit",
"the only way to make bacon in my opinion. it stays flat and gets nicely crisp. I drain the grease half way through cooking. save yourself some clean up and use foil.",
"I've been cooking bacon this way for more than 35 years...never thought about the freezing and storing for later use issue, but it's a great idea. I use a grill 'pan' that has small holes for drainage, rather like an old-style broiler pan. I don't use foil... What I like best about this method is that the bacon is less salty and doesn't cook in it's own fat....and it's just plain easier than standing over a grease-spitting frying pan!",
"This was so much easier to make then cooking it on the stove. I used turkey bacon and this only took five minutes to cook in my oven."
],
"number_of_ratings": 22
} | # Kittencal S Method For Oven Cooked Bacon
**ID:** 367843
**Time:** 27 minutes
**Number of Ratings:** 22
## Description
When i make this i make lots and then freeze in bags using my food saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, i pour the grease into a pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then i place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since rz system would not accept one ingredient i have listed 1-1/2 pounds bacon separately, you may of course use as much as you like.
## Ingredients
- bacon
## Steps (7 total)
1. Preheat oven to 400 degrees f
2. For easy clean up line your pan with foil , then spray generously with cooking spray
3. Arrange the bacon slices in 1 layer in the pan
4. Cook the slices until evenly browned minutes turning the bacon halfway through cooking time
5. Transfer to paper towels or a rack
6. Use immediately or freeze to use later
7. Heat in microwave to crisp up before serving
## Tags
`bacon`, `30-minutes-or-less`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `occasion`, `5-ingredients-or-less`, `very-low-carbs`, `side-dishes`, `pork`, `oven`, `easy`, `beginner-cook`, `dietary`, `comfort-food`, `low-carb`, `inexpensive`, `low-in-something`, `meat`, `taste-mood`, `equipment`
## Reviews
> I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!
> I have been doing my bacon this way for years. It was especially great when my kids were still in school. I stored it in the freezer with wax paper between them and just took out what I needed, zapped it in the micro and we had breakfast! Although my kids are grown I still do my bacon this way so it is available always for salads, burgers or breakfast!
> Perfect bacon. I made last week and aside from the few pieces that I ate after they were done, I did freeze. I made this last week and tonight I made an omelet and used a couple of frozen strips of bacon with that recipe. The bacon tasted fresh and gave the dish a lovely flavor. You are an awesome cook, Kittencal, and thanks for posting this recipe
> So easy!! No more burns and hardly any mess! Thanks a million!
> What a great way to cook bacon. I had half a package of bacon that needed to be used and cooked it to perfection using this method. I'll avoid the frying method whenever possible from now on. Made for 1~2~3 Hits Tag.
> Will never fry bacon again! No splatter, no sting from hot grease and nice crispy bacon. No fuss clean up so that is a big plus too. Also drained my bacon on paper towels before serving. Thank you sweetie for the tips!
> Awesome awesome awesome!!! I will never ever ever make bacon in the microwave or stovetop again (well, maybe in the hot summer :) I was worried about splatter and mess inside my oven - or that the grease might catch fire - but this was perfect! Thank you Kitten!
> Why did I ever cook bacon any other way? This is great! No mess, no spatter, no strangely curled slices, just nice, crisp, flat bacon with minimum effort and cleanup. I lined my pan with foil, but did not spray it--no problem! I think I may reduce the time slightly next time.
This is another winner! Thanks, Kittencal! Made for KK's Chef's Pick Tag.
> I gave this recipe 5 stars. I love my bacon done this way! It's wonderfully crisp just like you get in the restaurants. I only make my bacon this way now as it's so easy! The only difference is I cook my bacon for 15 minutes. I love the fact that my shirts don't get stained from grease splashes and I don't get grease burns. I'll try lining my pan w/foil next time for easy clean-up. I too also drain my bacon on paper towels to soak the extra grease. Thanks for the freezing & microwave tip! I will for sure make my bacon this way again! Thanks for posting a wonderful recipe! Christine (internetnut)
> Kittencal - You've done it again! Tried this today - worked beautifully! What a time saver - and no heavy smoky smell throughout the house. Thanks soooooo much for a great tip!
> This was awesome. It worked perfectly. Thick-cut Bacon was crispy after 20 minutes, turned over at 10. We like ours limp, so we'll try 17 next time. Clean up was a snap with tin foil covering the pan. I made a huge batch and cut the strips in half with a pair of kitchen scissors after they were cooked, layed them 4 strips at a time between layers of wax paper, sealed them in a plastic freezer baggie, and now whenever we want bacon, I just pull a few out, 20 seconds in the microwave and viola! No bacon smell permiating the entire house, and no greasy spots all over my clothes and favorite apron. I'll never make it the old-fashioned way again! Thanks again, Kittencal!
> Excellent! And best of all... no popping grease from the frying pan. My poor hubby loves bacon and I won't buy it because I hate to fry it. After trying this recipe, hubby will now get his bacon again. Thanks Kittencal for another winning recipe!
> No more grease all over the stove & bacon cooks up nice & flat. While on vacation, I even cooked a batch the night before so we could enjoy it for a quick early breakfast. I stopped spraying the foil & the bacon still lifts up easily. I found draining the grease before putting a new layer of bacon on the tray, reduces burning & mess in the oven. I strain the grease then pour it into an ice cube tray & once frozen, transfer it to a freezer bag. I freeze bacon to crumble into salads, roasted veggies, BLT sandwiches, etc... My son-in-law thought it wouldn't taste the same but I served it to him for New Year's brunch & he couldn't tell it was previously frozen. I reheat it on a plate in the microwave with paper towel over top. Now we have bacon whenever we want. Many many thanks Kittencal!
> My husband complains I always burn the bacon. Yeah, yeah, yeah...whatever! I used your method Saturday morning and it was fantastic! No mess! I loved it. Oh, and he didn't complain! Will be doing bacon this way from now on! Thanks!!
> First time I've ever tried to make bacon in the oven and I wasn't disappointed! No stove top mess to clean up and I didn't smell like bacon for the rest of the day! WOO HOO!! I used my Pampered Chef bar pan and upped the oven to 425 degrees to make it go a bit faster. Only about 2/3 of a pound of bacon would fit on my pan so I did three batches to get a full two pounds cooked for BLT's for dinner (with some left over for breakfast the next day). I didn't drain my grease or anything between batches, simply removed the cooked bacon and layed out the raw bacon on the hot pan in the drippings; just be careful not to tip your pan as you're taking it in and out of the oven! You won't be disappointed!
> This deserves more than 5*'s! I must admit I burned my first batch, but it was totally my fault. I set the timer for the second half of cooking time, but stepped away and did not hear the timer. Oh boy, what a waste LOL! However, the second batch was a winner by far. I lined my pans with foil, using the fatty ends of the bacon that I had cut off, to rub on the foil instead of nonstick spray. The bacon cooked perfectly, with much less shrinkage that cooking on the stove and it was perfectly crispy. I plan never to cook bacon on the stove again. Lining the pans with foil is just as important to the ease of this recipe as cooking it in the oven. Clean up such a breeze. I had nice bacon drippings to save with no muss or fuss! Drained on paper towels, put some in the freezer and some in the fridge to add to salads, etc. Thanks Kittencal!
> Not sure what took me so long to try making bacon in the oven; perhaps it was this morning when I was frying it, stovetop, and saw the "mess" I had. So, I stopped frying and baked the rest, following your directions, and Viola! the very best bacon ever. Should have known. Thank you once again.
> so smart. it's like ready-crisp bacon you buy for a ton of money at the store. thankx!
> the only way I make my bacon, great post Kit
> the only way to make bacon in my opinion. it stays flat and gets nicely crisp. I drain the grease half way through cooking. save yourself some clean up and use foil.
> I've been cooking bacon this way for more than 35 years...never thought about the freezing and storing for later use issue, but it's a great idea. I use a grill 'pan' that has small holes for drainage, rather like an old-style broiler pan. I don't use foil... What I like best about this method is that the bacon is less salty and doesn't cook in it's own fat....and it's just plain easier than standing over a grease-spitting frying pan!
> This was so much easier to make then cooking it on the stove. I used turkey bacon and this only took five minutes to cook in my oven.
| |
macadamia nut butter | 371,048 | 5 | 482,933 | 2009-05-09T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'south-west-pacific', 'for-1-or-2', '5-ingredients-or-less', 'jams-and-preserves', 'condiments-etc', 'australian', 'easy', 'vegetarian', 'food-processor-blender', 'dietary', 'low-sodium', 'low-in-something', 'equipment', 'small-appliance', 'number-of-servings', '3-steps-or-less'] | [3590.2, 582.0, 91.0, 1.0, 79.0, 301.0, 23.0] | 2 | ['simply place the nuts in a heavy-duty food processor and process continually until smooth', "a 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing"] | many recipes call for it and it's not readily available outside australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. am guessing at how much it will yield and listed it twice so rz would recognize it.
after looking at one of jubes fish recipes, i have wondered if this could be used in savory dishes that have a butter and nut combination?? | ['macadamia nuts'] | 1 | [
"This is so easy and scrumptious! I had never really made a nut butter before and am so glad I tried this...It is awesome! I used 1 1/2 cups of nuts, and ran the food processor for 3 minutes, as directed. Thanks WiGal, for an easy addition to my cookbook! Made for ZWT 5.",
"Crickey, I am absolutely rapt when i get the chance to learn a whole new technique rather than just a recipe! I don't know why I hadn't thought of making my own nut butters this way before but I can be sure I will be doing it again. I made a smaller batch just for me in my mini chopper. Then I spread it on a toasted cinnamon and raisin bagel and drizzled it with just a touch of Australian honey. It was beautiful for breakfast. I am sure this will work well with a variety of nuts but that buttery texture of the Macadamia nuts really lent itself to this method. I think that the only thing I might try slightly differently next time is just to roast the nuts first. It was great as written but I just would like to see how it turns out that way too. Thanks! Made for the Chow Hound team in ZWT5.",
"Thanks to you & your reviewers I found the moral support I needed to throw a load of walnuts in my processor & blitz! I added a drop of sunflower oil and a tsp of organic honey which improved it no end!",
"Though I am usually reluctant to give 5 stars to a recipe with one ingredient, this was worth it. I actually ditched my food processor a while back because I was moving and hardly ever used it, so I processed this in the blender. That worked out great! I did add a little water because I thought it may need it, but in the end I decided it was not necessary. Thanks for this, it's better than peanut butter:)",
"Thanks for a super-simple, super-quick way to make macadamia nut butter. :) On this occasion, we enjoyed some on toast and followed Sarah_Jayne's suggestion and added some honey. YUM! I love macadamias and I'm going to make this butter for spreading on my sandwiches. It would be great with so many fillings. Thank you so much for sharing this recipe. Made for ZWT 5."
] | 5 | {
"pdf_path": "2026-01-19_03-52-56-recipe_to_pdf_and_image_outputs/pdfs/recipe_371048_retro_diner_variant.pdf",
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"config_name": "retro_diner_variant",
"layout": "two_column",
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"theme_base": "retro_diner"
} | {
"id": 371048,
"name": "macadamia nut butter",
"minutes": 5,
"tags": "['15-minutes-or-less', 'time-to-make', 'course', 'cuisine', 'preparation', 'south-west-pacific', 'for-1-or-2', '5-ingredients-or-less', 'jams-and-preserves', 'condiments-etc', 'australian', 'easy', 'vegetarian', 'food-processor-blender', 'dietary', 'low-sodium', 'low-in-something', 'equipment', 'small-appliance', 'number-of-servings', '3-steps-or-less']",
"n_steps": 2,
"steps": "['simply place the nuts in a heavy-duty food processor and process continually until smooth', \"a 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing\"]",
"description": "many recipes call for it and it's not readily available outside australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. am guessing at how much it will yield and listed it twice so rz would recognize it.\r\n\r\nafter looking at one of jubes fish recipes, i have wondered if this could be used in savory dishes that have a butter and nut combination??",
"ingredients": "['macadamia nuts']",
"n_ingredients": 1,
"random_reviews": [
"This is so easy and scrumptious! I had never really made a nut butter before and am so glad I tried this...It is awesome! I used 1 1/2 cups of nuts, and ran the food processor for 3 minutes, as directed. Thanks WiGal, for an easy addition to my cookbook! Made for ZWT 5.",
"Crickey, I am absolutely rapt when i get the chance to learn a whole new technique rather than just a recipe! I don't know why I hadn't thought of making my own nut butters this way before but I can be sure I will be doing it again. I made a smaller batch just for me in my mini chopper. Then I spread it on a toasted cinnamon and raisin bagel and drizzled it with just a touch of Australian honey. It was beautiful for breakfast. I am sure this will work well with a variety of nuts but that buttery texture of the Macadamia nuts really lent itself to this method. I think that the only thing I might try slightly differently next time is just to roast the nuts first. It was great as written but I just would like to see how it turns out that way too. Thanks! Made for the Chow Hound team in ZWT5.",
"Thanks to you & your reviewers I found the moral support I needed to throw a load of walnuts in my processor & blitz! I added a drop of sunflower oil and a tsp of organic honey which improved it no end!",
"Though I am usually reluctant to give 5 stars to a recipe with one ingredient, this was worth it. I actually ditched my food processor a while back because I was moving and hardly ever used it, so I processed this in the blender. That worked out great! I did add a little water because I thought it may need it, but in the end I decided it was not necessary. Thanks for this, it's better than peanut butter:)",
"Thanks for a super-simple, super-quick way to make macadamia nut butter. :) On this occasion, we enjoyed some on toast and followed Sarah_Jayne's suggestion and added some honey. YUM! I love macadamias and I'm going to make this butter for spreading on my sandwiches. It would be great with so many fillings. Thank you so much for sharing this recipe. Made for ZWT 5."
],
"number_of_ratings": 5
} | # Macadamia Nut Butter
**ID:** 371048
**Time:** 5 minutes
**Number of Ratings:** 5
## Description
Many recipes call for it and it's not readily available outside australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. am guessing at how much it will yield and listed it twice so rz would recognize it.
after looking at one of jubes fish recipes, i have wondered if this could be used in savory dishes that have a butter and nut combination??
## Ingredients
- macadamia nuts
## Steps (2 total)
1. Simply place the nuts in a heavy-duty food processor and process continually until smooth
2. A 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing
## Tags
`15-minutes-or-less`, `time-to-make`, `course`, `cuisine`, `preparation`, `south-west-pacific`, `for-1-or-2`, `5-ingredients-or-less`, `jams-and-preserves`, `condiments-etc`, `australian`, `easy`, `vegetarian`, `food-processor-blender`, `dietary`, `low-sodium`, `low-in-something`, `equipment`, `small-appliance`, `number-of-servings`, `3-steps-or-less`
## Reviews
> This is so easy and scrumptious! I had never really made a nut butter before and am so glad I tried this...It is awesome! I used 1 1/2 cups of nuts, and ran the food processor for 3 minutes, as directed. Thanks WiGal, for an easy addition to my cookbook! Made for ZWT 5.
> Crickey, I am absolutely rapt when i get the chance to learn a whole new technique rather than just a recipe! I don't know why I hadn't thought of making my own nut butters this way before but I can be sure I will be doing it again. I made a smaller batch just for me in my mini chopper. Then I spread it on a toasted cinnamon and raisin bagel and drizzled it with just a touch of Australian honey. It was beautiful for breakfast. I am sure this will work well with a variety of nuts but that buttery texture of the Macadamia nuts really lent itself to this method. I think that the only thing I might try slightly differently next time is just to roast the nuts first. It was great as written but I just would like to see how it turns out that way too. Thanks! Made for the Chow Hound team in ZWT5.
> Thanks to you & your reviewers I found the moral support I needed to throw a load of walnuts in my processor & blitz! I added a drop of sunflower oil and a tsp of organic honey which improved it no end!
> Though I am usually reluctant to give 5 stars to a recipe with one ingredient, this was worth it. I actually ditched my food processor a while back because I was moving and hardly ever used it, so I processed this in the blender. That worked out great! I did add a little water because I thought it may need it, but in the end I decided it was not necessary. Thanks for this, it's better than peanut butter:)
> Thanks for a super-simple, super-quick way to make macadamia nut butter. :) On this occasion, we enjoyed some on toast and followed Sarah_Jayne's suggestion and added some honey. YUM! I love macadamias and I'm going to make this butter for spreading on my sandwiches. It would be great with so many fillings. Thank you so much for sharing this recipe. Made for ZWT 5.
| |
magic bullet powdered sugar | 298,040 | 5 | 385,999 | 2008-04-11T00:00:00 | ['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'desserts', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', '3-steps-or-less'] | [72.6, 0.0, 74.0, 0.0, 0.0, 0.0, 6.0] | 4 | ['using the small cup and the cross blade on the magic bullet , fill to about 1 / 2 capacity with the sugar', 'pulse several times until the sugar gets powdery', 'i counted about 15 seconds', 'what could be simpler ? use in place of store bought powdered sugar'] | i ran out of powdered sugar today and decided to make my own. since my dd (darling daughter) bought me a magic bullet for christmas i used that to make the sugar. it was fast and so easy and the clean up was a snap. you can use raw cane sugar or plain white sugar for this. i added the extra 1 tablespoon of sugar in this recipe because zaar wouldn't let me publish this with only one ingredient. | ['sugar'] | 1 | [
"Wow! This is great! Brown raw sugar is purchased when it is on sale. White sugar is purchased also. I tried this with white sugar\r\nand it is great! I was given a magic bullet also and never thought of this, it is less expensive than powdered sugar!\r\nThanks for posting!",
"OM GOSH!!! It tasted better to me,also. I have a low tolernece to corn,also. AND corn surup is still in almost everything,cept Hunts brands. If I only use the Magic Bullet for this, It is sooo worth it. Put it in the small container,covered with lid..good to go, And shaker lids...WOW,Thanks JOEY...will look at your other recepies!",
"BE CAREFUL on this one. I have tried the bullet several times for powdered sugar and just let it blend and blend for about 20 seconds straight or so, only to get a nice, fluffy, pile of metal tasting stuff. If you go too long, you get metal... and it tastes gross. Thank you for the tip on using the small cup and pulsing, that seems to be the key.",
"Thank you for this idea! I was making German pancakes this morning and realized I had nothing to top them with. I can notice a difference between this and store bought powdered sugar, but I actually liked this better!",
"I do the same thing with my coffee grinder. ABout half the price of buying powdered sugar. But true, be careful of the cornstarch consideration as brought up by other reviewers. Sometimes it matters, sometimes it doesn't.",
"Real powdered sugar has cornstarch added to it. My niece is alergic to corn so until I found this we had to be careful not to use powdered sugar around her. You might want to be cautious using this in recipies that actually need the cornstarch part of the powdered sugar. This is an excellent substitute. Thanks for sharing!"
] | 6 | {
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"image_path": "2026-01-19_03-52-56-recipe_to_pdf_and_image_outputs/images/recipe_298040_asian_fusion_variant.png",
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} | {
"id": 298040,
"name": "magic bullet powdered sugar",
"minutes": 5,
"tags": "['15-minutes-or-less', 'time-to-make', 'course', 'preparation', 'low-protein', 'healthy', '5-ingredients-or-less', 'desserts', 'easy', 'low-fat', 'dietary', 'low-sodium', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', '3-steps-or-less']",
"n_steps": 4,
"steps": "['using the small cup and the cross blade on the magic bullet , fill to about 1 / 2 capacity with the sugar', 'pulse several times until the sugar gets powdery', 'i counted about 15 seconds', 'what could be simpler ? use in place of store bought powdered sugar']",
"description": "i ran out of powdered sugar today and decided to make my own. since my dd (darling daughter) bought me a magic bullet for christmas i used that to make the sugar. it was fast and so easy and the clean up was a snap. you can use raw cane sugar or plain white sugar for this. i added the extra 1 tablespoon of sugar in this recipe because zaar wouldn't let me publish this with only one ingredient.",
"ingredients": "['sugar']",
"n_ingredients": 1,
"random_reviews": [
"Wow! This is great! Brown raw sugar is purchased when it is on sale. White sugar is purchased also. I tried this with white sugar\r\nand it is great! I was given a magic bullet also and never thought of this, it is less expensive than powdered sugar!\r\nThanks for posting!",
"OM GOSH!!! It tasted better to me,also. I have a low tolernece to corn,also. AND corn surup is still in almost everything,cept Hunts brands. If I only use the Magic Bullet for this, It is sooo worth it. Put it in the small container,covered with lid..good to go, And shaker lids...WOW,Thanks JOEY...will look at your other recepies!",
"BE CAREFUL on this one. I have tried the bullet several times for powdered sugar and just let it blend and blend for about 20 seconds straight or so, only to get a nice, fluffy, pile of metal tasting stuff. If you go too long, you get metal... and it tastes gross. Thank you for the tip on using the small cup and pulsing, that seems to be the key.",
"Thank you for this idea! I was making German pancakes this morning and realized I had nothing to top them with. I can notice a difference between this and store bought powdered sugar, but I actually liked this better!",
"I do the same thing with my coffee grinder. ABout half the price of buying powdered sugar. But true, be careful of the cornstarch consideration as brought up by other reviewers. Sometimes it matters, sometimes it doesn't.",
"Real powdered sugar has cornstarch added to it. My niece is alergic to corn so until I found this we had to be careful not to use powdered sugar around her. You might want to be cautious using this in recipies that actually need the cornstarch part of the powdered sugar. This is an excellent substitute. Thanks for sharing!"
],
"number_of_ratings": 6
} | # Magic Bullet Powdered Sugar
**ID:** 298040
**Time:** 5 minutes
**Number of Ratings:** 6
## Description
I ran out of powdered sugar today and decided to make my own. since my dd (darling daughter) bought me a magic bullet for christmas i used that to make the sugar. it was fast and so easy and the clean up was a snap. you can use raw cane sugar or plain white sugar for this. i added the extra 1 tablespoon of sugar in this recipe because zaar wouldn't let me publish this with only one ingredient.
## Ingredients
- sugar
## Steps (4 total)
1. Using the small cup and the cross blade on the magic bullet , fill to about 1 / 2 capacity with the sugar
2. Pulse several times until the sugar gets powdery
3. I counted about 15 seconds
4. What could be simpler ? use in place of store bought powdered sugar
## Tags
`15-minutes-or-less`, `time-to-make`, `course`, `preparation`, `low-protein`, `healthy`, `5-ingredients-or-less`, `desserts`, `easy`, `low-fat`, `dietary`, `low-sodium`, `low-cholesterol`, `low-saturated-fat`, `low-in-something`, `3-steps-or-less`
## Reviews
> Wow! This is great! Brown raw sugar is purchased when it is on sale. White sugar is purchased also. I tried this with white sugar
and it is great! I was given a magic bullet also and never thought of this, it is less expensive than powdered sugar!
Thanks for posting!
> OM GOSH!!! It tasted better to me,also. I have a low tolernece to corn,also. AND corn surup is still in almost everything,cept Hunts brands. If I only use the Magic Bullet for this, It is sooo worth it. Put it in the small container,covered with lid..good to go, And shaker lids...WOW,Thanks JOEY...will look at your other recepies!
> BE CAREFUL on this one. I have tried the bullet several times for powdered sugar and just let it blend and blend for about 20 seconds straight or so, only to get a nice, fluffy, pile of metal tasting stuff. If you go too long, you get metal... and it tastes gross. Thank you for the tip on using the small cup and pulsing, that seems to be the key.
> Thank you for this idea! I was making German pancakes this morning and realized I had nothing to top them with. I can notice a difference between this and store bought powdered sugar, but I actually liked this better!
> I do the same thing with my coffee grinder. ABout half the price of buying powdered sugar. But true, be careful of the cornstarch consideration as brought up by other reviewers. Sometimes it matters, sometimes it doesn't.
> Real powdered sugar has cornstarch added to it. My niece is alergic to corn so until I found this we had to be careful not to use powdered sugar around her. You might want to be cautious using this in recipies that actually need the cornstarch part of the powdered sugar. This is an excellent substitute. Thanks for sharing!
| |
proper melba toast | 40,247 | 20 | 52,448 | 2002-09-15T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'healthy', '5-ingredients-or-less', 'appetizers', 'breads', 'lunch', 'easy', 'dinner-party', 'vegetarian', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings'] | [33.2, 0.0, 2.0, 2.0, 1.0, 0.0, 2.0] | 8 | ['toast the bread slices on both sides , under the grill or use a bread toaster', 'cut off the crusts , lay the slices flat on a cutting board , put your hand on top of it , and using a serrated knife slide through the bread to split it , or hold it in your hand and cut through it rotating the slice of bread', 'if you want , cut these thin slices into a triangle', 'do these above steps while the bread is still warm otherwise the bread will crumble or break', 'then you toast the untoasted sides under the grill until golden', 'the sides will curl up', 'keep your eye on them because this will go very quick', 'this can be made well in advance and kept in a tin'] | this is easy and well worth the effort. serve this toast with any type of pate or starter you like. | ['white bread'] | 1 | [
"I did a lot of experimentation with this recipe, and have come to the following conclusions: it's best to use a light, airy sort of bread (rather than a denser, heavier bread), whole wheat works fine, it's easier to avoid burning if you leave the rack at the centre of the oven rather than moving the rack up to the top. I got good results when following those tips. However, the amount of patience, attention and care that this requires means that I won't be doing this on a regular basis. Only when I want to impress!",
"Made this with white sandwich bread using the toaster oven. When cooled, I topped it with laughing cow cheese spread. It's a nice change over the packaged melba toast which is so hard on your teeth.",
"Fabulous! A nice base for so many different toppings. I like that they can be made in advance. My kids like \"little nibbles\", so I will probably use this recipe a lot. ",
"this is so awesome! its crispy and tasty! i didnt cut the crust off-forgotten- and it tastes just great and i tosted it using a bread toaster! ideas for low cal food with this recipe:\r\n1.top it with some vege,sauce and cheese and you got a simple pizza! \r\n2. spread 1/2 a serving of sugarfree jam on each slice and you got 2 toasts for the cals of one!\r\n3.place one cooked egg white 1 fatfree cheese and some salsa in between.",
"I was going to post this recipe myself until I saw it on here. It is much nicer than shop bought crackers. I always cut them into triangles before slicing the bread in half - I find it much easier.",
"the instructions are very precise, and the hardest part is truly cutting the bread straight. i did it all in my toaster oven and used plain old white bread and potato bread, as that is what i had on hand. the white bread worked much better, potato bread slices cooked faster and was more prone to overcook.\r\nnevertheless, this was great with the mushroom pate i served it with, and this is a keeper for those cocktail parties that just seem to happen"
] | 6 | {
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"id": 40247,
"name": "proper melba toast",
"minutes": 20,
"tags": "['30-minutes-or-less', 'time-to-make', 'course', 'preparation', 'occasion', 'healthy', '5-ingredients-or-less', 'appetizers', 'breads', 'lunch', 'easy', 'dinner-party', 'vegetarian', 'dietary', 'low-cholesterol', 'low-saturated-fat', 'low-in-something', 'number-of-servings']",
"n_steps": 8,
"steps": "['toast the bread slices on both sides , under the grill or use a bread toaster', 'cut off the crusts , lay the slices flat on a cutting board , put your hand on top of it , and using a serrated knife slide through the bread to split it , or hold it in your hand and cut through it rotating the slice of bread', 'if you want , cut these thin slices into a triangle', 'do these above steps while the bread is still warm otherwise the bread will crumble or break', 'then you toast the untoasted sides under the grill until golden', 'the sides will curl up', 'keep your eye on them because this will go very quick', 'this can be made well in advance and kept in a tin']",
"description": "this is easy and well worth the effort. serve this toast with any type of pate or starter you like.",
"ingredients": "['white bread']",
"n_ingredients": 1,
"random_reviews": [
"I did a lot of experimentation with this recipe, and have come to the following conclusions: it's best to use a light, airy sort of bread (rather than a denser, heavier bread), whole wheat works fine, it's easier to avoid burning if you leave the rack at the centre of the oven rather than moving the rack up to the top. I got good results when following those tips. However, the amount of patience, attention and care that this requires means that I won't be doing this on a regular basis. Only when I want to impress!",
"Made this with white sandwich bread using the toaster oven. When cooled, I topped it with laughing cow cheese spread. It's a nice change over the packaged melba toast which is so hard on your teeth.",
"Fabulous! A nice base for so many different toppings. I like that they can be made in advance. My kids like \"little nibbles\", so I will probably use this recipe a lot. ",
"this is so awesome! its crispy and tasty! i didnt cut the crust off-forgotten- and it tastes just great and i tosted it using a bread toaster! ideas for low cal food with this recipe:\r\n1.top it with some vege,sauce and cheese and you got a simple pizza! \r\n2. spread 1/2 a serving of sugarfree jam on each slice and you got 2 toasts for the cals of one!\r\n3.place one cooked egg white 1 fatfree cheese and some salsa in between.",
"I was going to post this recipe myself until I saw it on here. It is much nicer than shop bought crackers. I always cut them into triangles before slicing the bread in half - I find it much easier.",
"the instructions are very precise, and the hardest part is truly cutting the bread straight. i did it all in my toaster oven and used plain old white bread and potato bread, as that is what i had on hand. the white bread worked much better, potato bread slices cooked faster and was more prone to overcook.\r\nnevertheless, this was great with the mushroom pate i served it with, and this is a keeper for those cocktail parties that just seem to happen"
],
"number_of_ratings": 6
} | # Proper Melba Toast
**ID:** 40247
**Time:** 20 minutes
**Number of Ratings:** 6
## Description
This is easy and well worth the effort. serve this toast with any type of pate or starter you like.
## Ingredients
- white bread
## Steps (8 total)
1. Toast the bread slices on both sides , under the grill or use a bread toaster
2. Cut off the crusts , lay the slices flat on a cutting board , put your hand on top of it , and using a serrated knife slide through the bread to split it , or hold it in your hand and cut through it rotating the slice of bread
3. If you want , cut these thin slices into a triangle
4. Do these above steps while the bread is still warm otherwise the bread will crumble or break
5. Then you toast the untoasted sides under the grill until golden
6. The sides will curl up
7. Keep your eye on them because this will go very quick
8. This can be made well in advance and kept in a tin
## Tags
`30-minutes-or-less`, `time-to-make`, `course`, `preparation`, `occasion`, `healthy`, `5-ingredients-or-less`, `appetizers`, `breads`, `lunch`, `easy`, `dinner-party`, `vegetarian`, `dietary`, `low-cholesterol`, `low-saturated-fat`, `low-in-something`, `number-of-servings`
## Reviews
> I did a lot of experimentation with this recipe, and have come to the following conclusions: it's best to use a light, airy sort of bread (rather than a denser, heavier bread), whole wheat works fine, it's easier to avoid burning if you leave the rack at the centre of the oven rather than moving the rack up to the top. I got good results when following those tips. However, the amount of patience, attention and care that this requires means that I won't be doing this on a regular basis. Only when I want to impress!
> Made this with white sandwich bread using the toaster oven. When cooled, I topped it with laughing cow cheese spread. It's a nice change over the packaged melba toast which is so hard on your teeth.
> Fabulous! A nice base for so many different toppings. I like that they can be made in advance. My kids like "little nibbles", so I will probably use this recipe a lot.
> this is so awesome! its crispy and tasty! i didnt cut the crust off-forgotten- and it tastes just great and i tosted it using a bread toaster! ideas for low cal food with this recipe:
1.top it with some vege,sauce and cheese and you got a simple pizza!
2. spread 1/2 a serving of sugarfree jam on each slice and you got 2 toasts for the cals of one!
3.place one cooked egg white 1 fatfree cheese and some salsa in between.
> I was going to post this recipe myself until I saw it on here. It is much nicer than shop bought crackers. I always cut them into triangles before slicing the bread in half - I find it much easier.
> the instructions are very precise, and the hardest part is truly cutting the bread straight. i did it all in my toaster oven and used plain old white bread and potato bread, as that is what i had on hand. the white bread worked much better, potato bread slices cooked faster and was more prone to overcook.
nevertheless, this was great with the mushroom pate i served it with, and this is a keeper for those cocktail parties that just seem to happen
| |
super easy baking bacon | 355,130 | 95 | 804,550 | 2009-02-10T00:00:00 | ['bacon', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'easy', 'dietary', 'low-carb', 'low-in-something', 'meat', '4-hours-or-less'] | [1038.7, 157.0, 0.0, 78.0, 52.0, 170.0, 0.0] | 10 | ['preheat oven to 400 degrees f', 'line a 10"x15" jelly roll pan with parchment paper for cooking / baking', 'place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper', 'when the oven comes up to temperature , place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes', 'when the 15 minutes is up , check the bacon', 'we like our bacon limp , but if you like it crispy , add more time , rechecking it every 1-2 minutes for desired doneness', 'remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels', 'drain bacon grease into a can', 'repeat process until entire 3-pounds of bacon is cooked', 'freeze in portion sized bags'] | my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store. i bake 3 pounds of bacon at a time and freeze it in individual servings. | ['bacon'] | 1 | [
"What an easy, no hassle way to make bacon! One of the main reasons I don't make bacon very often is bkz I'm too impatient... I end up turning the heat up, messing with it all the time and then it burns. But THIS method solves all my issues and frees me to focus on other things!! Throw it in the oven for 15 minutes and... perfect bacon! It was just the right amount of crispiness. I'm not exactly sure what role the parchment paper plays, but the bacon turned out so perfectly that I will continue to use it without knowing why. :)THANK YOU for posting this!!",
"LOVE THIS! It will permanently go in my own cookbook for use all the time. Many a time I pass up a recipe due to making the bacon, the hassle, the grease, the mess but no more. I had learned this 10 years ago but had forgotten about this method till I saw your directions. Thanks for posting it here Acadia! Enjoy! ChefDLH",
"My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.",
"I only had enough bacon in the freezer to cook up for belts for lunch with a portion left over to freeze or at least I thought but it got eaten up so don't know how it freezes and works out when you use it later but what I did love was that at the 15 minute mark I took out the DM's and made up her belt (everything else ready to go) and popped mine back in the oven for 5 minutes as I like it really crispy but the DM likes it softer so we both enjoyed our lunch sandwich using homegrown lettuce and tomatoes and eggs from the local egg farmer and crispy bacon in toasted wholemeal/wholegrain bread with a touch of b-b-q sauce on the the bacon - YUMMMMM. Thank you Acadia*, made for Potluck Tag.",
"What a great idea! I've cooked bacon in the oven before, but never thought to do it all at once and freeze. Thanks so much for making my mornings so much easier!!",
"I lined the pan with foil and tossed it away for an even easier clean-up. I then laid the cooked bacon on paper towels, then wrapped in foil for future use. Should you want to save the bacon grease, pour into a small container and freeze. No need defrost, just chip out the needed amount and return to freezer. For that matter, the bacon can be cooked in advance and frozen, too. Thanks, Acadia, for a technique that makes our cooking experiences just a little easier. I'm now off to explore ways to unclog my arteries. ;-) Made for Potluck Tag.",
"Super easy! And good! I often times bake bacon, but on foil. This is a much cleaner method of doing so and capturing the bacon grease to freeze is easier too. Thanks Acadia for a great winner. Made for I Recommend Tag.",
"Wow!!! I really liked using the parchement paper compared to using foil like I have in the past. I baked 12 slices of bacon and it was nice and crisp in about 17-20 mins. This so wonderful when it came to clean up, just throw away the paper and the cookie sheet was still clean. Thanks for sharing the recipe. Made for Potluck.",
"This recipe is perfect for a crowd or for doing bacon ahead of time. It allows for other preparations to continue while the bacon cooks. My bacon came out nice and crisp. It was cooked at 400 degrees in a convection oven. Made for *Partying the Diabetic Way*",
"I only use turkey bacon now and this method works for that also. It's the only way I cook bacon now. I also do the same -- cook up a big batch and put in freezer in baggies. Love this method -- no dirtying the stovetop!!",
"Worked great...but your servings are awfully large! 3 pounds of bacon for 6 people?",
"I've been doing this for a few years now and have gotten a few friends to try it, too!! It's so nice to be able to cook up a supply of bacon for the freezer with little or no mess to clean up. And the strips stay flat instead of curling up like they do in the frying pan. BLT's aren't such a chore to make anymore!! Only problem for me is........I know that all that yummy bacon is in the freezer and I tend to snack on it more often than I should!!!",
"I have cooked my bacon this way for years. I freeze it in a plastic container with wax paper between the layers. You can then take out only what you want, place in the micro for about a minute...and voila you have bacon for breakfast or salad or a sandwich! Even my kids were able to prepare their own breakfast.",
"No fuss, no muss, just good crispy bacon after 21ish minutes. Loved it!",
"This is a super method to cook bacon. So easy. Almost no checking to do. No grease on the oven or on the floor LOL We like bacon very crispy so it was almost 21 minutes for each batch. Thanks Acadia. Made for Photo tag"
] | 15 | {
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} | {
"id": 355130,
"name": "super easy baking bacon",
"minutes": 95,
"tags": "['bacon', 'time-to-make', 'course', 'main-ingredient', 'preparation', '5-ingredients-or-less', 'very-low-carbs', 'side-dishes', 'pork', 'easy', 'dietary', 'low-carb', 'low-in-something', 'meat', '4-hours-or-less']",
"n_steps": 10,
"steps": "['preheat oven to 400 degrees f', 'line a 10\"x15\" jelly roll pan with parchment paper for cooking / baking', 'place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper', 'when the oven comes up to temperature , place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes', 'when the 15 minutes is up , check the bacon', 'we like our bacon limp , but if you like it crispy , add more time , rechecking it every 1-2 minutes for desired doneness', 'remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels', 'drain bacon grease into a can', 'repeat process until entire 3-pounds of bacon is cooked', 'freeze in portion sized bags']",
"description": "my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. i use a 10\"x15\" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store. i bake 3 pounds of bacon at a time and freeze it in individual servings.",
"ingredients": "['bacon']",
"n_ingredients": 1,
"random_reviews": [
"What an easy, no hassle way to make bacon! One of the main reasons I don't make bacon very often is bkz I'm too impatient... I end up turning the heat up, messing with it all the time and then it burns. But THIS method solves all my issues and frees me to focus on other things!! Throw it in the oven for 15 minutes and... perfect bacon! It was just the right amount of crispiness. I'm not exactly sure what role the parchment paper plays, but the bacon turned out so perfectly that I will continue to use it without knowing why. :)THANK YOU for posting this!!",
"LOVE THIS! It will permanently go in my own cookbook for use all the time. Many a time I pass up a recipe due to making the bacon, the hassle, the grease, the mess but no more. I had learned this 10 years ago but had forgotten about this method till I saw your directions. Thanks for posting it here Acadia! Enjoy! ChefDLH",
"My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.",
"I only had enough bacon in the freezer to cook up for belts for lunch with a portion left over to freeze or at least I thought but it got eaten up so don't know how it freezes and works out when you use it later but what I did love was that at the 15 minute mark I took out the DM's and made up her belt (everything else ready to go) and popped mine back in the oven for 5 minutes as I like it really crispy but the DM likes it softer so we both enjoyed our lunch sandwich using homegrown lettuce and tomatoes and eggs from the local egg farmer and crispy bacon in toasted wholemeal/wholegrain bread with a touch of b-b-q sauce on the the bacon - YUMMMMM. Thank you Acadia*, made for Potluck Tag.",
"What a great idea! I've cooked bacon in the oven before, but never thought to do it all at once and freeze. Thanks so much for making my mornings so much easier!!",
"I lined the pan with foil and tossed it away for an even easier clean-up. I then laid the cooked bacon on paper towels, then wrapped in foil for future use. Should you want to save the bacon grease, pour into a small container and freeze. No need defrost, just chip out the needed amount and return to freezer. For that matter, the bacon can be cooked in advance and frozen, too. Thanks, Acadia, for a technique that makes our cooking experiences just a little easier. I'm now off to explore ways to unclog my arteries. ;-) Made for Potluck Tag.",
"Super easy! And good! I often times bake bacon, but on foil. This is a much cleaner method of doing so and capturing the bacon grease to freeze is easier too. Thanks Acadia for a great winner. Made for I Recommend Tag.",
"Wow!!! I really liked using the parchement paper compared to using foil like I have in the past. I baked 12 slices of bacon and it was nice and crisp in about 17-20 mins. This so wonderful when it came to clean up, just throw away the paper and the cookie sheet was still clean. Thanks for sharing the recipe. Made for Potluck.",
"This recipe is perfect for a crowd or for doing bacon ahead of time. It allows for other preparations to continue while the bacon cooks. My bacon came out nice and crisp. It was cooked at 400 degrees in a convection oven. Made for *Partying the Diabetic Way*",
"I only use turkey bacon now and this method works for that also. It's the only way I cook bacon now. I also do the same -- cook up a big batch and put in freezer in baggies. Love this method -- no dirtying the stovetop!!",
"Worked great...but your servings are awfully large! 3 pounds of bacon for 6 people?",
"I've been doing this for a few years now and have gotten a few friends to try it, too!! It's so nice to be able to cook up a supply of bacon for the freezer with little or no mess to clean up. And the strips stay flat instead of curling up like they do in the frying pan. BLT's aren't such a chore to make anymore!! Only problem for me is........I know that all that yummy bacon is in the freezer and I tend to snack on it more often than I should!!!",
"I have cooked my bacon this way for years. I freeze it in a plastic container with wax paper between the layers. You can then take out only what you want, place in the micro for about a minute...and voila you have bacon for breakfast or salad or a sandwich! Even my kids were able to prepare their own breakfast.",
"No fuss, no muss, just good crispy bacon after 21ish minutes. Loved it!",
"This is a super method to cook bacon. So easy. Almost no checking to do. No grease on the oven or on the floor LOL We like bacon very crispy so it was almost 21 minutes for each batch. Thanks Acadia. Made for Photo tag"
],
"number_of_ratings": 15
} | # Super Easy Baking Bacon
**ID:** 355130
**Time:** 95 minutes
**Number of Ratings:** 15
## Description
My daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online, but you can get it at the supermarket or any cooking supply store. i bake 3 pounds of bacon at a time and freeze it in individual servings.
## Ingredients
- bacon
## Steps (10 total)
1. Preheat oven to 400 degrees f
2. Line a 10"x15" jelly roll pan with parchment paper for cooking / baking
3. Place 8 slices of bacon across the short side of the jelly roll pan flat on top of the parchment paper
4. When the oven comes up to temperature , place the pan with the bacon on the middle shelf of the oven and bake for 15 minutes
5. When the 15 minutes is up , check the bacon
6. We like our bacon limp , but if you like it crispy , add more time , rechecking it every 1-2 minutes for desired doneness
7. Remove finished bacon to paper towels or brown paper and blot excess grease off bacon with paper towels
8. Drain bacon grease into a can
9. Repeat process until entire 3-pounds of bacon is cooked
10. Freeze in portion sized bags
## Tags
`bacon`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `5-ingredients-or-less`, `very-low-carbs`, `side-dishes`, `pork`, `easy`, `dietary`, `low-carb`, `low-in-something`, `meat`, `4-hours-or-less`
## Reviews
> What an easy, no hassle way to make bacon! One of the main reasons I don't make bacon very often is bkz I'm too impatient... I end up turning the heat up, messing with it all the time and then it burns. But THIS method solves all my issues and frees me to focus on other things!! Throw it in the oven for 15 minutes and... perfect bacon! It was just the right amount of crispiness. I'm not exactly sure what role the parchment paper plays, but the bacon turned out so perfectly that I will continue to use it without knowing why. :)THANK YOU for posting this!!
> LOVE THIS! It will permanently go in my own cookbook for use all the time. Many a time I pass up a recipe due to making the bacon, the hassle, the grease, the mess but no more. I had learned this 10 years ago but had forgotten about this method till I saw your directions. Thanks for posting it here Acadia! Enjoy! ChefDLH
> My mom uses a cooling rack inside a cookie sheet instead of parchment paper. Bacon is less greasy.
> I only had enough bacon in the freezer to cook up for belts for lunch with a portion left over to freeze or at least I thought but it got eaten up so don't know how it freezes and works out when you use it later but what I did love was that at the 15 minute mark I took out the DM's and made up her belt (everything else ready to go) and popped mine back in the oven for 5 minutes as I like it really crispy but the DM likes it softer so we both enjoyed our lunch sandwich using homegrown lettuce and tomatoes and eggs from the local egg farmer and crispy bacon in toasted wholemeal/wholegrain bread with a touch of b-b-q sauce on the the bacon - YUMMMMM. Thank you Acadia*, made for Potluck Tag.
> What a great idea! I've cooked bacon in the oven before, but never thought to do it all at once and freeze. Thanks so much for making my mornings so much easier!!
> I lined the pan with foil and tossed it away for an even easier clean-up. I then laid the cooked bacon on paper towels, then wrapped in foil for future use. Should you want to save the bacon grease, pour into a small container and freeze. No need defrost, just chip out the needed amount and return to freezer. For that matter, the bacon can be cooked in advance and frozen, too. Thanks, Acadia, for a technique that makes our cooking experiences just a little easier. I'm now off to explore ways to unclog my arteries. ;-) Made for Potluck Tag.
> Super easy! And good! I often times bake bacon, but on foil. This is a much cleaner method of doing so and capturing the bacon grease to freeze is easier too. Thanks Acadia for a great winner. Made for I Recommend Tag.
> Wow!!! I really liked using the parchement paper compared to using foil like I have in the past. I baked 12 slices of bacon and it was nice and crisp in about 17-20 mins. This so wonderful when it came to clean up, just throw away the paper and the cookie sheet was still clean. Thanks for sharing the recipe. Made for Potluck.
> This recipe is perfect for a crowd or for doing bacon ahead of time. It allows for other preparations to continue while the bacon cooks. My bacon came out nice and crisp. It was cooked at 400 degrees in a convection oven. Made for *Partying the Diabetic Way*
> I only use turkey bacon now and this method works for that also. It's the only way I cook bacon now. I also do the same -- cook up a big batch and put in freezer in baggies. Love this method -- no dirtying the stovetop!!
> Worked great...but your servings are awfully large! 3 pounds of bacon for 6 people?
> I've been doing this for a few years now and have gotten a few friends to try it, too!! It's so nice to be able to cook up a supply of bacon for the freezer with little or no mess to clean up. And the strips stay flat instead of curling up like they do in the frying pan. BLT's aren't such a chore to make anymore!! Only problem for me is........I know that all that yummy bacon is in the freezer and I tend to snack on it more often than I should!!!
> I have cooked my bacon this way for years. I freeze it in a plastic container with wax paper between the layers. You can then take out only what you want, place in the micro for about a minute...and voila you have bacon for breakfast or salad or a sandwich! Even my kids were able to prepare their own breakfast.
> No fuss, no muss, just good crispy bacon after 21ish minutes. Loved it!
> This is a super method to cook bacon. So easy. Almost no checking to do. No grease on the oven or on the floor LOL We like bacon very crispy so it was almost 21 minutes for each batch. Thanks Acadia. Made for Photo tag
| |
super easy baking sausage | 373,812 | 30 | 804,550 | 2009-05-22T00:00:00 | ['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-large-groups', '5-ingredients-or-less', 'very-low-carbs', 'breakfast', 'side-dishes', 'pork', 'oven', 'easy', 'dietary', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'pork-sausage', 'equipment', 'number-of-servings'] | [230.0, 30.0, 0.0, 20.0, 22.0, 33.0, 0.0] | 11 | ['preheat oven to 400 degrees f', 'line a 10"x15" jelly roll pan with parchment paper for cooking / baking', 'place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer', 'when the oven comes up to temperature , place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes', 'when the time goes off remove the sausage from the oven and rotate them to the other side', 'place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through', 'remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels', 'repeat process until entire 3-pounds of sausage is cooked', 'freeze in portion sized bags', 'afterward , clean-up is a breeze', 'wait for grease to cool and then throw away parchment paper'] | my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. so i decided to try baking breakfast link sausage the same way. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online. i bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings. | ['breakfast sausage links'] | 1 | [
"Perfect for Christmas morning when there's so much going on in the kitchen and the rest of the house that sausages in a skillet can easily be forgotten and burned. Here, set the timer and let the oven take care of the sausage. Thanks!",
"This worked beautifully! And you're right, it was SUPER EASY! I will be cooking sausage this way from now on. Thanks for posting and saving me time and mess.",
"This is a great trick! I am now able to cook up a large batch of sausage at the beginning of the week and have it quick and easy in the morning for breakfast.",
"I always do my sausages this way....less messy, and no need to stand over a hot stove turning the sausages and getting spit on with fat. Before baking, I poke each sausage several times with a knife tip, to help them release more fat without bursting as they bake.",
"Love this approach! I've used it for thick links, thin links, and I even tried it with turkey sausage patties this morning. With patties, you'll want to use aluminum foil for quicker clean-up, but the parchment paper works perfect with links. I have a tiny kitchen (an RV kitchen) and this really helps manage space. Plus the sausages come out better than on the stove. Even better, this works great in my convection microwave without changing the recipe. I bake all my breakfast meats now: sausage and bacon (though not Canadian bacon, dries it out too much).",
"I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P"
] | 6 | {
"pdf_path": "2026-01-19_03-52-56-recipe_to_pdf_and_image_outputs/pdfs/recipe_373812_asian_fusion_variant.pdf",
"image_path": "2026-01-19_03-52-56-recipe_to_pdf_and_image_outputs/images/recipe_373812_asian_fusion_variant.png",
"config_name": "asian_fusion_variant",
"layout": "two_column",
"nutrition_viz": "pie",
"theme_base": "asian_fusion"
} | {
"id": 373812,
"name": "super easy baking sausage",
"minutes": 30,
"tags": "['30-minutes-or-less', 'time-to-make', 'course', 'main-ingredient', 'preparation', 'for-large-groups', '5-ingredients-or-less', 'very-low-carbs', 'breakfast', 'side-dishes', 'pork', 'oven', 'easy', 'dietary', 'high-protein', 'low-carb', 'high-in-something', 'low-in-something', 'meat', 'pork-sausage', 'equipment', 'number-of-servings']",
"n_steps": 11,
"steps": "['preheat oven to 400 degrees f', 'line a 10\"x15\" jelly roll pan with parchment paper for cooking / baking', 'place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer', 'when the oven comes up to temperature , place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes', 'when the time goes off remove the sausage from the oven and rotate them to the other side', 'place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through', 'remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels', 'repeat process until entire 3-pounds of sausage is cooked', 'freeze in portion sized bags', 'afterward , clean-up is a breeze', 'wait for grease to cool and then throw away parchment paper']",
"description": "my daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. so i decided to try baking breakfast link sausage the same way. i use a 10\"x15\" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online. i bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings.",
"ingredients": "['breakfast sausage links']",
"n_ingredients": 1,
"random_reviews": [
"Perfect for Christmas morning when there's so much going on in the kitchen and the rest of the house that sausages in a skillet can easily be forgotten and burned. Here, set the timer and let the oven take care of the sausage. Thanks!",
"This worked beautifully! And you're right, it was SUPER EASY! I will be cooking sausage this way from now on. Thanks for posting and saving me time and mess.",
"This is a great trick! I am now able to cook up a large batch of sausage at the beginning of the week and have it quick and easy in the morning for breakfast.",
"I always do my sausages this way....less messy, and no need to stand over a hot stove turning the sausages and getting spit on with fat. Before baking, I poke each sausage several times with a knife tip, to help them release more fat without bursting as they bake.",
"Love this approach! I've used it for thick links, thin links, and I even tried it with turkey sausage patties this morning. With patties, you'll want to use aluminum foil for quicker clean-up, but the parchment paper works perfect with links. I have a tiny kitchen (an RV kitchen) and this really helps manage space. Plus the sausages come out better than on the stove. Even better, this works great in my convection microwave without changing the recipe. I bake all my breakfast meats now: sausage and bacon (though not Canadian bacon, dries it out too much).",
"I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P"
],
"number_of_ratings": 6
} | # Super Easy Baking Sausage
**ID:** 373812
**Time:** 30 minutes
**Number of Ratings:** 6
## Description
My daughter taught me to cook bacon with no splatter or mess on the stove top, by baking it instead. so i decided to try baking breakfast link sausage the same way. i use a 10"x15" jelly roll pan or the bottom of a broiling pan. i buy parchment paper for baking in rolls in bulk online. i bake 3 pounds of maple breakfast link sausage at a time and freeze it in individual servings.
## Ingredients
- breakfast sausage links
## Steps (11 total)
1. Preheat oven to 400 degrees f
2. Line a 10"x15" jelly roll pan with parchment paper for cooking / baking
3. Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer
4. When the oven comes up to temperature , place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes
5. When the time goes off remove the sausage from the oven and rotate them to the other side
6. Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through
7. Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels
8. Repeat process until entire 3-pounds of sausage is cooked
9. Freeze in portion sized bags
10. Afterward , clean-up is a breeze
11. Wait for grease to cool and then throw away parchment paper
## Tags
`30-minutes-or-less`, `time-to-make`, `course`, `main-ingredient`, `preparation`, `for-large-groups`, `5-ingredients-or-less`, `very-low-carbs`, `breakfast`, `side-dishes`, `pork`, `oven`, `easy`, `dietary`, `high-protein`, `low-carb`, `high-in-something`, `low-in-something`, `meat`, `pork-sausage`, `equipment`, `number-of-servings`
## Reviews
> Perfect for Christmas morning when there's so much going on in the kitchen and the rest of the house that sausages in a skillet can easily be forgotten and burned. Here, set the timer and let the oven take care of the sausage. Thanks!
> This worked beautifully! And you're right, it was SUPER EASY! I will be cooking sausage this way from now on. Thanks for posting and saving me time and mess.
> This is a great trick! I am now able to cook up a large batch of sausage at the beginning of the week and have it quick and easy in the morning for breakfast.
> I always do my sausages this way....less messy, and no need to stand over a hot stove turning the sausages and getting spit on with fat. Before baking, I poke each sausage several times with a knife tip, to help them release more fat without bursting as they bake.
> Love this approach! I've used it for thick links, thin links, and I even tried it with turkey sausage patties this morning. With patties, you'll want to use aluminum foil for quicker clean-up, but the parchment paper works perfect with links. I have a tiny kitchen (an RV kitchen) and this really helps manage space. Plus the sausages come out better than on the stove. Even better, this works great in my convection microwave without changing the recipe. I bake all my breakfast meats now: sausage and bacon (though not Canadian bacon, dries it out too much).
> I started baking sausage a few years ago, but I've been cooking bacon in the oven for years.....LOVE IT that way!!! :P
|
End of preview. Expand
in Data Studio
recipe-synthetic-images-10k is designed to practice multimodal RAG (Retrieval Augmented Generation).
The initial recipes were sourced from the Food.com dataset on Kaggle.
A sample of 10k recipes was taken from the dataset (the original total was 200k+) with the following criteria:
n_ingredientsranging from 1-20 (max 20 ingredients).n_reviews>= 5 (minimum 5 reviews).
Each recipe was then turned into a PDF and rendered to an image using two Python scripts provided by Claude with some guidance.
The scripts were designed to be simple enough to have a workflow of:
Recipe JSON input -> Random layout selection (keeping to 1 page) -> Output PDF + image
This dataset can now be used in a few ways:
- Practice text-only RAG - Use the text-based recipes to feed into a RAG pipeline.
- Practice image-only RAG - Use the image-based recipes to feed into a RAG pipeline.
- Practice image + text RAG - Use both the image and text-based recipes to feed into a RAG pipeline.
Source
This dataset was created live on YouTube by Daniel Bourke.
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