[
{
"url":"https://www.tasteofhome.com/recipes/pumpkin-spiced-hot-chocolate/",
"name":"Pumpkin-Spiced Hot Chocolate",
"recipeImage":"https://tmbidigitalassetsazure.blob.core.windows.net/rms3-prod/attachments/37/1200x1200/exps178011_HC163708B01_07_9b.jpg",
"prepTime":"10M",
"cookTime":"15M",
"totalTime":"25M",
"dishTypes":"",
"description":"As soon as there is a hint of fall in the air, I think of pumpkins and my mother. She served pumpkin pie with real hot chocolate. This recipe brings those two amazing scents, and her, back to life for me. To turn your hot chocolate into creamy pumpkin mocha, stir 2 teaspoons of instant coffee into the hot chocolate before adding whipped cream. It's a great way to warm up after some chilly trick-or-treating! —J. Morand, Maitland, ON",
"recipeIngredient":[
"5 cups 2% milk",
"1 package (10 to 12 ounces) white baking chips",
"1 cup heavy whipping cream",
"1/2 cup solid-pack pumpkin",
"1-1/2 teaspoons ground cinnamon",
"1 teaspoon vanilla extract",
"1/4 teaspoon ground ginger",
"TOPPING:",
"1/2 cup heavy whipping cream",
"2 tablespoons confectioners' sugar",
"1/4 teaspoon vanilla extract",
"1/8 teaspoon ground cinnamon"
],
"recipeDirections":[
{
"instruction":" In a large saucepan, whisk milk, baking chips and cream over medium heat until smooth and creamy (do not boil). Remove from heat. Whisk in pumpkin, cinnamon, vanilla and ginger.",
"image":""
},
{
"instruction":" Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Top servings with whipped cream; sprinkle with cinnamon.",
"image":""
}
],
"recipeYield":"8 servings (1 cup each).",
"reviewCount":"",
"avgRatingValue":"",
"nutritionInfo":[
{
"calories":"436 calories"
},
{
"fat":"31g fat (19g saturated fat)"
},
{
"cholesterol":"70mg cholesterol"
},
{
"sodium":"117mg sodium"
},
{
"carbohydrate":"33g carbohydrate (32g sugars"
},
{
"fiber":"1g fiber)"
},
{
"protein":"9g protein."
}
],
"recipeReviews":[
],
"meta":{
"url":"https://www.tasteofhome.com/recipes/pumpkin-spiced-hot-chocolate/",
"source":"Taste of home",
"source_domain":"https://www.tasteofhome.com/",
"scraped_at":"12/02/2022 23:35:59",
"uniq_id":"5fdb6206-18ed-5ea7-b5de-1dade8a1b74a",
"updated_at":"12/02/2022 23:35:59"
}
},
{
"url":"https://www.tasteofhome.com/recipes/red-cabbage-casserole/",
"name":"Red Cabbage Casserole",
"recipeImage":"https://tmbidigitalassetsazure.blob.core.windows.net/rms3-prod/attachments/37/300x300/exps2040_BHR1449221D112B.jpg",
"prepTime":"10M",
"cookTime":"25M",
"totalTime":"35M",
"dishTypes":[
"Side Dishes"
],
"description":"Since I enjoy spending time with my guests rather than alone in the kitchen, this one's a favorite dish...I've served it with ham, pork and turkey. \r\n With its color and eye appeal, I call on it on special days like Christmas or Easter when I'm cooking for a crowd. I'd also recommend it for potlucks.\r\n Although my husband and I were \"city kids\" both born in Toronto, we have been farming since we were married. We have two grown daughters.",
"recipeIngredient":[
"8 cups shredded red cabbage",
"1 medium onion, chopped",
"1/4 cup sugar",
"1 tablespoon canola oil",
"1 teaspoon salt",
"1 teaspoon lemon juice",
"1 to 2 medium tart apples, chopped",
"1/4 cup red currant jelly"
],
"recipeDirections":[
{
"instruction":"In a Dutch oven, combine first six ingredients. Cover and cook over medium heat 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. ",
"image":""
},
{
"instruction":" Add apples; cook 10-15 minutes or until cabbage and apples are tender. Stir in jelly until melted.",
"image":""
}
],
"recipeYield":"10 servings.",
"reviewCount":9,
"avgRatingValue":4.7777777,
"nutritionInfo":[
{
"calories":"80 calories"
},
{
"fat":"1g fat (0 saturated fat)"
},
{
"cholesterol":"0 cholesterol"
},
{
"sodium":"243mg sodium"
},
{
"carbohydrate":"17g carbohydrate (15g sugars"
},
{
"fiber":"2g fiber)"
},
{
"protein":"1g protein."
}
],
"recipeReviews":[
{
"authorName":"Hannah0418",
"datePublished":"2009-12-28",
"reviewBody":"i expected a contest winning recipe to be better than this was. it was okay but won't make it again",
"ratingValue":3
},
{
"authorName":"maggieaw",
"datePublished":"2010-01-07",
"reviewBody":"Okay... I was curious but very doubtful that this would be good. We eat a lot of fresh raw cabbage but I didn't have many cooked recipes for it. I made a half recipe the night I made baked pork chops and didn't want to buy current jelly just for this recipe so I substituted some plum jam instead. What a great dish! It went so well with the pork and the garlic mini potatoes. We had the best dinner ever with this one. I think it would be great with any dish but try it with chicken and turkey also! This one is going in my make again file!",
"ratingValue":5
},
{
"authorName":"TN Rose",
"datePublished":"2010-02-18",
"reviewBody":"I made this for our Christmas Family get together. Everyone loved it. My sister in law even wanted the recipe. I will definitely make this dish again and will probably add it to my Thanksgiving and Christmas menus. I may even add it to the Saint Patrick's menu also.",
"ratingValue":5
},
{
"authorName":"SharonW",
"datePublished":"2018-04-01",
"reviewBody":"Loved this beautiful cabbage dish. Used as a side for pork tenderloin and rice. We prefer a more tangy flavor, so I bumped up the lemon juice. Next time, I might also use a bit less sugar. I did buy red currant jelly to add at the end, which gives nice flavor. Thank you for a stunning and delicious recipe, that is oh so easy to customize to our family's tastes!",
"ratingValue":5
},
{
"authorName":"Sprucetree18",
"datePublished":"2013-10-23",
"reviewBody":"Delicious and easy side. Could not find red currant jelly so substituted apple jelly. This would be a colourful and nice additional side dish for turkey dinners...",
"ratingValue":5
},
{
"authorName":"wishing2962",
"datePublished":"2009-12-25",
"reviewBody":"This is a delicious dish! Very simple to make. I would definately make it again.",
"ratingValue":5
},
{
"authorName":"postman215",
"datePublished":"2009-12-21",
"reviewBody":"I made this for Thanksgiving for my daughter's vegetarian MOL. The whole family liked it. I have added to our Thanksgiving menu",
"ratingValue":5
},
{
"authorName":"cookinama",
"datePublished":"2011-04-23",
"reviewBody":"Excellent flavor, I am having a german party and wanted to try it first. The only negative was a lot of liquid left in the pan. I would leave the cover off the pan to let the liquid reduce more. Excellent!!",
"ratingValue":5
},
{
"authorName":"savanna2",
"datePublished":"2011-01-24",
"reviewBody":"this is just like the German red cabbage i always make 9I am from Germany) but with 1/3 c sugar and 1/3 c red wine vinegar no jelly, no lemon juice. I also cook the apples in with the cabbage. Try it this way, enjoy.",
"ratingValue":5
}
],
"meta":{
"url":"https://www.tasteofhome.com/recipes/red-cabbage-casserole/",
"source":"Taste of home",
"source_domain":"https://www.tasteofhome.com/",
"scraped_at":"12/02/2022 23:36:00",
"uniq_id":"d21de7c8-89df-54af-8297-dcef3a05061f",
"updated_at":"12/02/2022 23:36:00"
}
}
]