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[Name] Individual Pumpkin Pies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H22M [PrepTime] PT45M [TotalTime] PT2H7M [DatePublished] 2001-10-24T10:54:00Z [Description] These are very tasty, easy, and keep well in the fridge. Makes 16, but my husband likes to eat 2 per serving! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1", "1 1/3", "1/2", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "pumpkin", "evaporated milk", "white sugar", "brown sugar", "ground cinnamon", "ground ginger", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.6 [FatContent] 2.2 [SaturatedFatContent] 1.2 [CholesterolContent] 32.5 [SodiumContent] 32.7 [CarbohydrateContent] 13.5 [FiberContent] 0.2 [SugarContent] 9.9 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Roll out pastry into 1/8-inch thickness. Cut 16 four-inch circles from pastry and line ungreased muffin cups with them. You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me. Loosely cover muffin pans with Saran and chill for 30 minutes. Preheat oven to 375°F. In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth. Retrieve pastry shells from fridge and divide pumpkin mixture among them. Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean. Cool in pan for 10 minutes then remove to a wire rack to cool completely. Serve with whipped cream dusted with cinnamon.
[Name] Cheesy Red Beans and Rice [AuthorId] 19584 [AuthorName] NYSally [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Cheesy Red Beans and Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/6/13176.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "Beans", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "2", "1", "1", "1/8", "1/8", "1"] [RecipeIngredientParts] ["cooked white rice", "tomatoes with basil", "red kidney beans", "red bell pepper", "onion", "garlic cloves", "chili powder", "salt", "pepper", "mild cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 394.2 [FatContent] 11.9 [SaturatedFatContent] 6.4 [CholesterolContent] 29.8 [SodiumContent] 231.7 [CarbohydrateContent] 55.7 [FiberContent] 5.4 [SugarContent] 1.8 [ProteinContent] 15.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Prepare rice according to package directions.", "Combine vegetable oil, bell pepper, onion, garlic, salt, pepper, and chili powder in large frying pan and sauté until pepper and onion are almost done.", "Add kidney beans and liquid to pepper and onion mixture.", "Continue to cook until pepper and onion are done.", "Add crushed tomatoes and pepper and onion mixture to pot with rice.", "Simmer until heated through and most of liquid has been absorbed by rice.", "Serve topped with shredded cheddar cheese." ]
[Name] Chow Yuk [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-24T10:54:00Z [Description] I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/7/picaz0kNl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/7/pic02gAPR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/7/picWdgUmE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/7/picEGlDER.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Chinese", "Asian", "Kosher", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "5", "1", "1", "1", "1/4", "3", NA] [RecipeIngredientParts] ["turkey breast", "celery", "onion", "mushroom", "water chestnut", "brown sugar", "soy sauce", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 240.9 [FatContent] 8.9 [SaturatedFatContent] 2.4 [CholesterolContent] 81.2 [SodiumContent] 474.8 [CarbohydrateContent] 10.2 [FiberContent] 0.9 [SugarContent] 8.2 [ProteinContent] 28.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute the turkey strips in a little oil until browned. Add the celery, onion, mushrooms and water chestnuts. Stir-fry until the onion becomes translucent. Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready. Serve with plain white rice.
[Name] Cheesecake Kugel [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Cheesecake Kugel recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/8/picQXQUOL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/8/picqMmxXW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/8/pica88qI2.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "European", "Kosher", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1/4", "1/2", "4 -6", "1/2", "1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["cottage cheese", "sour cream", "milk", "unsalted butter", "eggs", "sugar", "vanilla extract", "raisins", "cinnamon", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 213.0 [FatContent] 14.1 [SaturatedFatContent] 7.8 [CholesterolContent] 79.3 [SodiumContent] 136.6 [CarbohydrateContent] 16.2 [FiberContent] 0.4 [SugarContent] 9.2 [ProteinContent] 6.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter. Beat the eggs together with the sugar and vanilla and add to the cheese mixture. Add the cooked noodles and the raisins (if using]. Turn into a large buttered pan or into two smaller ones (this makes a lot of kugel!]. Top with the remaining melted butter. Mix the cinnamon and sugar together and sprinkle on top. Bake at 180 degrees Celsius for approximately one hour or until lightly browned. May be frozen and reheated.
[Name] Caramel Apple Pudding Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-24T10:54:00Z [Description] I originally found this recipe at www.3fatchicks.com (of all places) and have altered it to suit my family's tastes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3/4", "1 1/2"] [RecipeIngredientParts] ["red apples", "brown sugar", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 404.8 [FatContent] 7.7 [SaturatedFatContent] 1.2 [CholesterolContent] 1.3 [SodiumContent] 438.3 [CarbohydrateContent] 82.9 [FiberContent] 2.7 [SugarContent] 57.1 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Core the apples and cut into thin, small chunks. Peeling is optional. Mix with the dry cake mix and pour into a greased 9 X 9 inch square pan. Mix the brown sugar with the boiling water and stir until the sugar is dissolved. Pour evenly over the cake mix. Bake in a medium over for 1 hour or until brown and bubbly. This makes a wonderful dessert with its own caramel sauce. Serve warm with vanilla ice cream or whipped cream.
[Name] Gondi (Iranian Meatballs) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Gondi (Iranian Meatballs) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Southwest Asia (middle East]", "Asian", "Kosher", "Free Of...", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/8", "3 -4", "1", "1/2"] [RecipeIngredientParts] ["ground turkey", "chickpeas", "onions", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 272.6 [FatContent] 18.8 [SaturatedFatContent] 3.1 [CholesterolContent] 43.1 [SodiumContent] 1004.0 [CarbohydrateContent] 12.3 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together. Form balls. Cook in boiling water or chicken soup for 45 minutes.
[Name] Crock Pot Brisket [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Crock Pot Brisket recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/1/picvQzmKU.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Kosher", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "2", "1 1/2", NA, NA] [RecipeIngredientParts] ["beef brisket", "mustard", "ketchup", "fresh ground pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 38.0 [Calories] 58.5 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 7.8 [SodiumContent] 391.2 [CarbohydrateContent] 8.7 [FiberContent] 0.5 [SugarContent] 6.6 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except for the brisket. Place the brisket into the crock pot and pour the cola mixture over the meat. Cook on high for 8 hours or overnight on low. Slice and serve.
[Name] Unstuffed Cabbage [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Unstuffed Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kosher", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "2", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["ketchup", "ginger ale", "cabbage", "ground beef", "onion", "rice", "eggs", "garlic powder", "paprika", "black pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 358.5 [FatContent] 14.1 [SaturatedFatContent] 5.3 [CholesterolContent] 91.9 [SodiumContent] 832.2 [CarbohydrateContent] 39.5 [FiberContent] 2.5 [SugarContent] 25.1 [ProteinContent] 20.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Put the ketchup and ginger ale into a large soup pot and bring to the boil. Add the cabbage. Mix the rest of the ingredients. Wet hands and form large balls, place gently into the boiling cabbage in the pot. Bring to the boil, turn heat down, cover and let simmer for 1 1/2 hours. Serve with something to mop up the juices.
[Name] BBQ Beef Sandwiches - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8H30M [PrepTime] PT20M [TotalTime] PT8H50M [DatePublished] 2001-10-24T10:54:00Z [Description] This quite tasty after a long day at work, more seasonings can be added, to add heat if you wish. Serve with a salad. I have also served it with mashed potatoes and veggies, without buns. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "Healthy", "Spicy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/3", "1", "2", "1", "12"] [RecipeIngredientParts] ["boneless beef chuck roast", "barbecue sauce", "red bell peppers", "green bell pepper", "Dijon mustard", "brown sugar", "onion"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 396.6 [FatContent] 9.5 [SaturatedFatContent] 3.5 [CholesterolContent] 74.8 [SodiumContent] 598.5 [CarbohydrateContent] 48.1 [FiberContent] 1.7 [SugarContent] 13.4 [ProteinContent] 29.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Trim excess fat from beef.", "Cut beef into 4 pieces.", "Place beef in 4-5 quart crock pot slow cooker.", "Mix remaining ingredients except buns, pour over beef.", "Cover and cook on low heat setting 7-8 hours or until beef is tender.", "Remove beef from slow cooker.", "Cut beef into thin slices.", "Stir back into sauce.", "Cover and cook on low heat setting 20-30 minutes longer or until beef is hot.", "Fill buns with beef mixture.", "The leftover beef can be frozen with the sauce if you do not need 12 at one sitting." ]
[Name] Chewy Chocolate Gingerbread Cookies [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT2H44M [PrepTime] PT2H [TotalTime] PT4H44M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["7", "1 1/2", "1", "1 1/4", "1", "1/4", "1/4", "1", "8", "1", "1/2", "1/4", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "all-purpose flour", "ground ginger", "ground cinnamon", "ground cloves", "ground nutmeg", "cocoa powder", "unsalted butter", "ginger", "dark brown sugar", "unsulphured molasses", "baking soda", "boiling water", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 142.5 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 10.2 [SodiumContent] 58.4 [CarbohydrateContent] 18.3 [FiberContent] 1.8 [SugarContent] 8.6 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Line two baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes. Add the brown sugar, and beat until combined. Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in the baking soda mixture, then the remaining half of the flour mixture. Mix the chocolate, and turn out onto a piece of plastic wrap. Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325°. Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet. Refrigerate 20 minutes. Roll the balls in granulated sugar. Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.
[Name] Slow-Cooker Beef Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H15M [PrepTime] PT20M [TotalTime] PT9H35M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Slow-Cooker Beef Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/5/picv77xW5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/5/picGqzgIB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/5/piczuaB3x.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Potato", "Onions", "Vegetable", "Meat", "Canadian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "12", "1", "1", "2", "1 1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["diced tomatoes", "stewed tomatoes", "beef stew meat", "potatoes", "onion", "water", "seasoning salt", "bay leaf", "water", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 380.9 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 247.1 [CarbohydrateContent] 86.2 [FiberContent] 12.0 [SugarContent] 9.3 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained].", "Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.", "Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.", "Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.", "Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.", "Remove bay leaf." ]
[Name] Rice Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-24T10:54:00Z [Description] Make and share this Rice Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/6/picux4s0z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/6/picbkuKiB.jpg"] [RecipeCategory] Rice [Keywords] ["Vegan", "Low Cholesterol", "Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/4", "1", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["rice", "celery", "onion", "canned peas", "soy sauce", "curry powder", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 210.9 [FatContent] 10.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 159.4 [CarbohydrateContent] 26.6 [FiberContent] 2.2 [SugarContent] 2.5 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook 1 cup of rice in slightly salted water. Cool. Add the vegetables. Mix together and add the dressing ingredients. Mix and refrigerate for at least 1 hour. Just before serving, add almonds.
[Name] Beef Barley Veggy Soup - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2001-10-24T11:00:00Z [Description] Make and share this Beef Barley Veggy Soup - Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/7/picaUrnil.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/7/picElrRhN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/7/picVQp99r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/7/picnsqvUx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/7/picxX7fUY.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "2/3", "2/3", "1", "1", "1 1/2", "1", "1", "1/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["beef stew meat", "green beans", "onion", "barley", "frozen corn kernels", "frozen corn kernels", "celery", "carrot", "water", "salt", "fresh thyme leaves", "dried thyme leaves", "pepper", "bell pepper", "ready-to-serve beef broth", "tomatoes with garlic", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 179.0 [FatContent] 3.6 [SaturatedFatContent] 1.4 [CholesterolContent] 43.5 [SodiumContent] 721.9 [CarbohydrateContent] 19.4 [FiberContent] 4.1 [SugarContent] 2.9 [ProteinContent] 19.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in 4-5 quart crock pot slow cooker. Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
[Name] Beef and Potatoes With Rosemary and Thyme - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2001-10-24T11:00:00Z [Description] Make and share this Beef and Potatoes With Rosemary and Thyme - Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/picAZmu1s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/picPG3a4S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/picyCyLgX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/pic9RKCWO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/pic1fclNi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/18/8/picb4ryOs.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "2", "1", "1", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["carrot", "boneless beef chuck roast", "Dijon mustard", "fresh rosemary leaves", "dried rosemary leaves", "fresh thyme leaves", "dried thyme leaves", "salt", "pepper", "onion", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 394.5 [FatContent] 14.4 [SaturatedFatContent] 6.3 [CholesterolContent] 149.7 [SodiumContent] 908.6 [CarbohydrateContent] 16.6 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 50.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper. Spread evenly over beef. Place beef in slow cooker, it will overlap vegetable slightly. Sprinkle onion over beef. Pour broth evenly over beef and vegetables. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender. Remove beef and vegetable from slow cooker with slotted spoon. Slice beef. To serve spoon beef juices from slow cooker over beef and veggies. Freeze leftovers.
[Name] Marshmallow Mixed Berry Pie [AuthorId] 21987 [AuthorName] Jennifer1 [CookTime] PT8H20M [PrepTime] PT20M [TotalTime] PT8H40M [DatePublished] 2001-10-24T11:26:00Z [Description] i created this after my oldest son watch a show (Little Bear) on tv and they were making this after he begged me enogh i did this its not perfect yet i will update when i play around with it more [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["milk", "miniature marshmallows", "marshmallows", "raspberries", "blackberry", "heavy whipping cream", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 507.5 [FatContent] 33.8 [SaturatedFatContent] 16.6 [CholesterolContent] 85.8 [SodiumContent] 292.9 [CarbohydrateContent] 49.2 [FiberContent] 2.6 [SugarContent] 28.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Fold berry mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with berries and whipped cream if desired. Immediately refrigerate any remaining pie after serving.
[Name] Spooky Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2001-10-24T11:29:00Z [Description] Make and share this Spooky Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Halloween", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "500", "500", "2", "10", "1", "150", "275", "2", "200", "1", "1 1/4", "2", NA, NA] [RecipeIngredientParts] ["caster sugar", "butter", "self-raising flour", "baking powder", "eggs", "vanilla essence", "butter", "icing sugar", "lemon juice", "white marzipan cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10747.6 [FatContent] 579.4 [SaturatedFatContent] 348.2 [CholesterolContent] 3504.1 [SodiumContent] 11597.7 [CarbohydrateContent] 1309.1 [FiberContent] 14.4 [SugarContent] 863.7 [ProteinContent] 119.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Grease and base line two 3 ltr. ovenproof pudding basins. Combine the castor sugar, sugar, butter, flour, baking powder, eggs and vanilla essence. Beat well until smooth. Divide the mixture between the 2 bowls. Smooth the surfaces and bake at 180C degrees for 1 hour until they are well-risen and firm to the touch. Cover them with foil if they turn too brown. Leave in the basins for 5 minutes, then turn them out and cool on wire racks. Beat butter together with the icing sugar and lemon juice until smooth. Trim the crusty top off the cakes to make flat surfaces. Cut each cake horizontally through the middle. Spread the cut surface of the slices with butter icing followed by jam. Sandwich the cakes together, one upturned on the other, to form a round shape. Brush all over with remaining jam. Divide the marzipan into 8 portions. Roll into long sausage shapes on a cornfloured surface. Drape over the cake to form ridges, tuck under base and trim off the excess. Press down firmly at the top to make an indentation for the stalk. Colour 3 quarters of the ready-to-roll icing orange. Roll out on cornfloured surface and use to cover the cake. Tuck the ends under, trim and save the excess. Colour equal portions of the remaining icing black, yellow, dark green and pale green. Roll and carefully cut into triangles for the eyes and the nose. Then brush one side of the shapes lightly with jam and fix into place. Cut a mouth shape through the orange icing on the cake and brush the sponge with more jam. Cut out a mouth shape from yellow icing and fit into gap. Make teeth from remaining orange icing and fix in place with jam. Surround mouth with black liquorice bootlace, fixing firmly with jam. Lightly knead the green icings together and shape or roll into stalk and leaf shapes. Fix onto the cake with jam. Wind green bootlaces around a clean pencil. Remove gently and place by the leaves to form curly tendrils.
[Name] Paradise Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-10-24T11:29:00Z [Description] This is truly an amazingly delicious dessert. As my husband has been known to say, "One piece and you're in paradise, two pieces you think you've died and gone to heaven, three pieces and you throw up!" [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "200", "200", "3", "3", "1", "4", "1", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "dark chocolate", "sugar", "instant coffee", "eggs", "instant vanilla pudding"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 423.7 [FatContent] 40.1 [SaturatedFatContent] 24.6 [CholesterolContent] 160.5 [SodiumContent] 257.7 [CarbohydrateContent] 18.6 [FiberContent] 3.7 [SugarContent] 11.2 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cookie Layer: Pour the two cups of whipping cream into a bowl. Dip the cookies into the cream and place in one layer in a 9 X 13 inch pan. Set aside. Chocolate Layer: Melt the butter, chocolate, sugar, cocoa and instant coffee all together in the microwave, or over a small flame in a saucepan. Mix well. Remove from heat. Add the egg yolks one at a time to the chocolate mixture, mixing well after each yolk. Add the liqueur. Whip the egg whites until stiff and gently fold into the chocolate mixture. Pour over the cookie layer and refrigerate for 1 hour. Vanilla Layer: Whip the package of instant vanilla pudding with the cream. Refrigerate in a small bowl until serving time. Serving time-- spread the vanilla mixture over the chocolate. Drizzle with chocolate syrup if desired. Prepare yourself for compliments galore.
[Name] Amazingly Parve Cheesecake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-10-24T11:30:00Z [Description] Make and share this Amazingly Parve Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kosher", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "50", "1", "2", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "cinnamon", "tofutti better-than-cream-cheese", "tofutti sour supreme natural flavor", "eggs", "sugar", "cornstarch", "instant vanilla pudding"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 92.0 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 52.9 [SodiumContent] 106.7 [CarbohydrateContent] 18.8 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 1.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Crush the biscuits in a food processor. Melt the margarine and pour over the crushed cookies. Add the cinnamon. Press into the bottom and slightly up the sides of a springform pan. Set aside. Mix all the filling ingredients together with an electric mixer until well blended. Pour into cookie crust. Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit] for 10 minutes. Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes. Do not open the oven door at peek at the cake during this time. Turn off the oven and leave the cheesecake in the oven for an additional hour or more. Place in the refrigerator for several hours before serving. Variation: use brown sugar for a caramel cheesecake. This cake may be topped with your favorite pie filling.
[Name] Simple Hamburger Stroganoff [AuthorId] 20869 [AuthorName] Andrea Bernhard [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Simple Hamburger Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "sour cream", "Worcestershire sauce", "mushroom stems and pieces"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 386.8 [FatContent] 23.6 [SaturatedFatContent] 10.8 [CholesterolContent] 98.4 [SodiumContent] 987.2 [CarbohydrateContent] 21.9 [FiberContent] 2.5 [SugarContent] 4.4 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef. Add salt and pepper to taste and chopped onion. Next, add dry onion soup mix, 1/2-1 cup water. Stir in sour cream and sauce. Stir in chopped mushroom. Add salt, garlic salt and pepper to desired taste. Simmer for about 1/2 hour. Serve over 2 cups cooked and drained wide egg noodles. Serves approximately 5-6.
[Name] Super Stuffed Taters [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Super Stuffed Taters recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2/3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["baking potatoes", "milk", "butter", "margarine", "salt", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 364.7 [FatContent] 23.7 [SaturatedFatContent] 15.0 [CholesterolContent] 68.1 [SodiumContent] 645.6 [CarbohydrateContent] 30.2 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 9.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Bake potatoes in a 375-degree oven for 1 hour or until done. When cool, split lengthwise. Scoop out insides, leaving the shell. In a medium bowl, combine insides of potatoes, milk, butter and salt. Mix until smooth. Place equal amounts of potato mixture back into shells. Sprinkle equal amounts of cheese on top. Return to oven and bake for 10 minutes or until cheese is melted.
[Name] Cannelloni with Walnut Cheese [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-10-25T10:35:00Z [Description] A filling and satisfying meal. The nuts and cheeses go well together. Try this with the new oven ready cannelloni noodles cooking it according to package directions. Probably a lot easier and quicker. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "3/4", "1", "2/3", "1", "2", "1/4", "1 1/4", "1/3"] [RecipeIngredientParts] ["green onion", "walnuts", "cottage cheese", "parmesan cheese", "butter", "margarine", "flour", "skim milk", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.0 [FatContent] 31.9 [SaturatedFatContent] 11.6 [CholesterolContent] 49.3 [SodiumContent] 788.2 [CarbohydrateContent] 37.0 [FiberContent] 3.7 [SugarContent] 3.3 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles 10 minutes until tender but firm. Mix onions, walnuts, cottage cheese, Parmesan and breadcrumbs thoroughly in a bowl Make a roux with butter and flour and add milk and Gruyere stirring constantly Spoon filling into noodle and arrange in a greased 13\" X 9\" dish. Pour sauce over the noodles. Bake in preheated 350 oven for 15 minutes.
[Name] Apple Blintzes With Caramel Sauce [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Apple Blintzes With Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Fruit", "Summer", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "3", "4", "1/4", "3/4", "1/4", "1/2", "1/8", "1", "2", "2", NA] [RecipeIngredientParts] ["butter", "sugar", "golden delicious apples", "ground cinnamon", "sugar", "water", "apple cider", "salt", "butter", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 181.7 [FatContent] 7.5 [SaturatedFatContent] 3.3 [CholesterolContent] 12.2 [SodiumContent] 62.8 [CarbohydrateContent] 30.5 [FiberContent] 2.1 [SugarContent] 27.6 [ProteinContent] 0.3 [RecipeServings] 10.0 [RecipeYield] 10 blintzes [RecipeInstructions] ---------Filling-------. Heat butter and sugar in large nonstick skillet over medium-high heat. Add apples; cook 10-12 minutes , until tender. Remove from heat; top with cinnamon. Let cool. --------Sauce--------. Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick] over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring. Carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved]. Stir in salt, let cool. --------Blintzes--------. Spoon about 1/3 cup filling into the center of each crepe. Fold sides of each crepe around filling to form square package. Refrigerate the packages until ready to cook. Heat butter and vegetable oil in large nonstick skillet over medium-high heat. Carefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned. Remove to paper towels; gently pat the blintzes dry Serve immediately with caramel sauce and sour cream. If sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.
[Name] Chocolate Whiskey Truffles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H15M [PrepTime] PT1H [TotalTime] PT2H15M [DatePublished] 2001-10-25T10:35:00Z [Description] You'll want to make a double batch of these truffles. SOOOoooo easy and soooo good.I store them in the freezer and find they are still good after a couple of monthe but the original recipe said store in fridge and for up to a week. I reccommend that you use "Slide" no stick foil [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Potluck", "Christmas", "Weeknight", "Refrigerator", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "2/3", "3", "1/3", "1/3"] [RecipeIngredientParts] ["unsalted butter", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1136.6 [FatContent] 107.3 [SaturatedFatContent] 67.0 [CholesterolContent] 122.0 [SodiumContent] 36.7 [CarbohydrateContent] 61.6 [FiberContent] 23.6 [SugarContent] 20.9 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 2 Dozen [RecipeInstructions] ["Melt chocolate and butter in heavy saucepan over low heat.", "Stirring until smooth.", "Mix in crushed cookies and whiskey.", "Pour into a bowl, cover and chill about 45 minutes.", "Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.", "Sift cocoa and 1/3 cup sugar together.", "Roll each truffle in the sugar.", "Place in air tight container and refrigerate.", "Can be made up to a week before serving.", "Let stand at room temp for 15 minutes before serving." ]
[Name] Budouire Cake [AuthorId] 22058 [AuthorName] Nicky [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-25T10:35:00Z [Description] This dish was invesnted by myself, I like it because it is not too sweet and it has a taste of Anis. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["boudoir biscuits", "anise", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.7 [FatContent] 78.1 [SaturatedFatContent] 47.6 [CholesterolContent] 282.6 [SodiumContent] 89.0 [CarbohydrateContent] 25.5 [FiberContent] 3.6 [SugarContent] 12.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the milk, Anis and Peach syrup from the Peach tin together. Wet the Budouires in the Mixture and put 1 layer on a dessert dish. Place Sliced peaches ontop of the budouirs almost covering it. Spread the Nestle cream onto the Peaches until they are completly covered with the cream. Make another layer of budouirs the same as you did before. Spread the other tin of nestle cream all over. Make the dream topping mixture as it says on the packet and spread all over and around the top. Place the rest of the Sliced peaches ontop of everything. Add the Chocolate flakes to decorate.
[Name] Tomato Soup Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-10-25T10:35:00Z [Description] This classic recipe produces a moist cake that's similar to a carrot cake, or a cake made with pumpkin. See if anyone can guess the secret ingredient! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1 1/2", "1", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "white sugar", "egg", "all-purpose flour", "baking soda", "ground cinnamon", "nutmeg", "ground cloves", "salt", "walnuts", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 270.8 [FatContent] 12.6 [SaturatedFatContent] 2.7 [CholesterolContent] 17.6 [SodiumContent] 316.9 [CarbohydrateContent] 37.0 [FiberContent] 1.4 [SugarContent] 19.0 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees; lightly butter a tube or bundt pan and set aside.", "In a large bowl, cream the shortening with an electric mixer until fluffy; then add the sugar and egg and stir until smooth.", "Stir in the soup.", "Next, add all the dry ingredients and stir until smooth and completely combined.", "Pour this batter into the prepared pan and bake 40-45 minutes , until a toothpick inserted in the centre of the cake comes out clean.", "Remove from oven and let cool in the pan.", "Remove from pan and sprinkle with icing sugar if desired, or serve plain." ]
[Name] Chicken Rimonim [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Chicken Rimonim recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Kosher", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "2", "2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["chicken", "pomegranates, juice of", "pomegranate, seeds of", "onion", "margarine", "flour", "salt", "pepper", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.4 [FatContent] 17.4 [SaturatedFatContent] 4.7 [CholesterolContent] 66.5 [SodiumContent] 580.9 [CarbohydrateContent] 9.4 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 18.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak chicken pieces in the pomegranate juice for half an hour. Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate juice. Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry. When the chicken has been well-browned, add the pomegranate juice and chicken soup, and cook on a low flame for 20 minutes. Add the pomegranate seeds before serving.
[Name] Brussels Sprouts and Carrots [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-10-25T10:35:00Z [Description] People seem to love or hate brussels sprouts. There is no inbetween. I'm on the love em side. Microwaving this avoids the leaching out of all the vitamines and goodness. Goes with almost any main course you may serve. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["Brussels sprout", "water", "carrots", "dried thyme", "low-fat milk", "skim milk", "lemon juice", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.4 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.8 [SodiumContent] 179.6 [CarbohydrateContent] 16.1 [FiberContent] 4.8 [SugarContent] 5.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place sprouts, carrot and water in 1 1/2 quart casserole. Microwave covered on high 7-9 minutes , until tender-crisp. Combine soup, thyme, milk, lemon juice and celery seeds in small bowl. Microwave uncovered on high 1 minute. Add to drained vegetables and toss to coat. Microwave on high covered for 1 minute. Let stand 1 minute and serve.
[Name] Crock Pot Country Chicken Soup [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Crock Pot Country Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Kosher", "Free Of...", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "1/2", "1/4", "1/4", "2", "1", "3", "2 1/2", "1/3"] [RecipeIngredientParts] ["onions", "celery", "carrots", "salt", "pepper", "basil", "thyme", "sage", "dry parsley flakes", "broiler-fryer chickens", "water", "converted rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 875.2 [FatContent] 51.9 [SaturatedFatContent] 14.8 [CholesterolContent] 255.4 [SodiumContent] 940.6 [CarbohydrateContent] 29.1 [FiberContent] 5.4 [SugarContent] 6.9 [ProteinContent] 69.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in crock pot except rice in order listed. Cover and cook on low 8-10 hours (high 4-6 hours]. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot. Add rice. Cover and cook the additional hour on high.
[Name] Potatoes With Mustard and Honey [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Potatoes With Mustard and Honey recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/0/picZwJQ2z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/0/picFOxPJ8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/0/picVvhWXp.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/3", "1 1/4", "2", NA] [RecipeIngredientParts] ["mustard", "honey", "potatoes", "onions"] [AggregatedRating] 4.0 [ReviewCount] 13.0 [Calories] 497.9 [FatContent] 19.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 198.4 [CarbohydrateContent] 78.0 [FiberContent] 8.4 [SugarContent] 22.3 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the potatoes and cut into cubes of about 3 centimeters (about 1 1/2\"] Cut up the onions. Mix the mustard, honey, oil, salt and pepper. Then stir the mixture into the potatoes. Grease a large rectangular pan and spread the mixture into it. Bake at 200°C (about 375°F] for 50 minutes. After about 25 minutes, stir up the mixture.
[Name] Microwave Cornbread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-25T10:35:00Z [Description] Avoid heating up the oven when you quickly want some fresh cornbread with dinner; this is best served warm. It's also perfect when you quickly need some cornbread to make a stuffing. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Canadian", "Kid Friendly", "High In...", "Thanksgiving", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1", "2"] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "baking powder", "salt", "canola oil", "milk", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 308.1 [FatContent] 16.2 [SaturatedFatContent] 2.4 [CholesterolContent] 76.2 [SodiumContent] 619.9 [CarbohydrateContent] 34.1 [FiberContent] 2.0 [SugarContent] 0.3 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cornmeal, flour, baking powder and salt in a mixing bowl; stir in oil. Beat milk and eggs together, then mix with dry ingredients. Pour into a six-cup plastic ring mold. Microwave on High for four to five minutes. Let rest five minutes before removing from ring mold.
[Name] Huevos a la Flamenca [AuthorId] 22058 [AuthorName] Nicky [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Huevos a la Flamenca recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spanish", "European", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "1/2", "1", "1/2", "1", "4", "2", NA, "4"] [RecipeIngredientParts] ["tomatoes", "basil", "thyme", "olive oil", "sugar", "salt", "egg", "bacon", "green peas", "green peas", "chorizo sausage"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 692.5 [FatContent] 60.0 [SaturatedFatContent] 17.2 [CholesterolContent] 273.1 [SodiumContent] 4329.6 [CarbohydrateContent] 19.5 [FiberContent] 4.5 [SugarContent] 13.5 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry chips until they are done. Mix tomato with oil, basil, thyme, chicken stock, sugar and salt and leave to simmer. Place chips in small oven dish and cover the chips with the sauce. Put on top of the sauce, on the side the bacon, the chorizo and the green peas and on the other side put the egg (once cracked open]. Put in the oven until the egg has gone nearly brown.
[Name] Sleepy Time Mocha Coffee Mix [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-25T10:35:00Z [Description] I love flavored coffee mixes, but the international coffee's can get expensive. These are easy to make, and are great to give as gifts. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "High In...", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1/2", "2 1/2", "2 -3", "1/4"] [RecipeIngredientParts] ["sugar", "cinnamon", "instant decaffeinated coffee", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 486.6 [FatContent] 12.2 [SaturatedFatContent] 9.7 [CholesterolContent] 6.0 [SodiumContent] 287.6 [CarbohydrateContent] 80.6 [FiberContent] 3.1 [SugarContent] 69.2 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Blend sugar and cocoa until all lumps are gone. Stir in the rest of the ingredients. Store in an air tight container.
[Name] Christmas Rum Balls(Or Bourbon Balls) [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-10-25T10:35:00Z [Description] These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/pic5m9WMK.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13214/8EC5V26TRDmiyzAGSB1P_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picw2MVDs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/pic8A4IUs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picwaovRB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picTcsCT2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picrqMVCS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picTOP7Ns.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/4/picCvaXiu.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Canadian", "Christmas", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1 1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["icing sugar", "spiced rum", "Bourbon", "white corn syrup", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 103.0 [Calories] 73.2 [FatContent] 3.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 8.5 [FiberContent] 0.5 [SugarContent] 6.8 [ProteinContent] 0.5 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] Sift the cocoa with 1 cup sugar. Stir in the spiced rum mixed with the syrup. Add crushed vanilla wafers and nuts. Mix thoroughly. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain. Store in a tin.
[Name] Gambas al Pil Pil [AuthorId] 22058 [AuthorName] Nicky [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-25T10:35:00Z [Description] I do not know where this dish came from, but it has been in my family for ages. I like it because it is very spicy. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "2 -3", "1", NA, "2", "1", "1"] [RecipeIngredientParts] ["garlic powder", "garlic", "parsley", "olive oil", "chili peppers", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 55.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2336.5 [CarbohydrateContent] 12.2 [FiberContent] 1.8 [SugarContent] 4.9 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] 1 Spicy Dish [RecipeInstructions] Peel the Fresh Prawns and place in an Oven Dish. Peel the garlics,slice and place in the dish. Put in the Crushed Garlic, Chilly Peppers, salt,parsley and red spicy pepper. Add the oil until the prawns are nearly covered. Mix everything together. Place the dish in the oven until prawns are done.
[Name] Cafe Vienna Coffee Mix [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Cafe Vienna Coffee Mix recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/21/6/picwdDXYs.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Austrian", "European", "Healthy", "High In...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2/3", "2/3", "1/2", "1/8"] [RecipeIngredientParts] ["instant coffee", "sugar", "powdered milk", "ground cinnamon", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 350.3 [FatContent] 7.7 [SaturatedFatContent] 4.8 [CholesterolContent] 27.7 [SodiumContent] 163.9 [CarbohydrateContent] 61.9 [FiberContent] 0.2 [SugarContent] 55.6 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Mix all ingredients together until blended. Store in an air tight container.
[Name] Mashed Potato Gratin with Garlic and Onions [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H10M [PrepTime] PT20M [TotalTime] PT2H30M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Mashed Potato Gratin with Garlic and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "1 1/4", NA, "1"] [RecipeIngredientParts] ["idaho potatoes", "garlic heads", "onions", "heavy cream", "gruyere cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 470.7 [FatContent] 24.5 [SaturatedFatContent] 14.9 [CholesterolContent] 87.7 [SodiumContent] 97.3 [CarbohydrateContent] 52.8 [FiberContent] 6.3 [SugarContent] 4.3 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves. Wrap well in foil and put them in the oven. Put the onions on a double sheet of foil, but do not wrap them; put them in the oven. Pierce the potatoes in several places with a thin skewer or the tines of a fork. Place them directly on the oven rack. Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees. After an hour pull out the garlic heads, unwrap, and let cool for 5 minutes. Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl. After 1 1/4 hours, pull out the onions and potatoes. If the onions are not very soft (almost collapsed] put them back in for a few minutes. Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze. Scoop the potato flesh into a bowl and mash it with a potato masher. With a sharp knife, cut off the stem and root ends of the onions. Remove the skin and the first layer. Put the onions in a food processor and puree. Combine the potatoes, garlic, onion, 1/4 cup of cream, and salt and pepper in the bowl of a mixer. Beat (with the paddle blade] until smooth and blended, then scrape the mixture into a large gratin bowl. Sprinkle the top with cheese. (The recipe can be made ahead to this point and kept in the refrigerator, covered, for a day or so. Bring to room temperature before proceeding.] Reduce the oven temperature to 350 degrees F. Pour the remaining cream over the mixture. Bake, uncovered, for 40-50 minutes , or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency. Try to arrange to have some leftovers; this is very good when it is cold.
[Name] Beef Stew in a Pumpkin [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2001-10-25T10:35:00Z [Description] I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "1", "1/2", "3", "3", "1", "3", "1", "1", "1/2", "1/4", "1 1/2", "1 1/2", "1/2", "1", "12 -14", "12 -14", "1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["pumpkin", "olive oil", "beef", "brandy", "green onion", "green pepper", "garlic", "madeira wine", "dry sherry", "tomatoes", "bay leaf", "salt", "oregano", "pepper", "white potatoes", "sweet potatoes", "zucchini", "corn", "prunes", "margarine", "brown sugar", "cinnamon", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1449.2 [FatContent] 100.2 [SaturatedFatContent] 37.3 [CholesterolContent] 112.4 [SodiumContent] 1060.3 [CarbohydrateContent] 119.4 [FiberContent] 12.8 [SugarContent] 41.5 [ProteinContent] 22.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Scrub pumpkin well. Heat 3 tablespoons oil in 5 quart casserole over medium heat. Add beef in batches to brown on all sides. Warm brandy, ignite and pour over beef. Transfer meat to platter and set aside. In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently. Add stock and madeira and bring to boil. Scrape sides and return meat and juices to pot. Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves. Cover, reduce heat to low and cook 15 minutes. Add potatoes and cook 15 minutes more. Stir in zucchini and cook 10 minutes more. Add corn, apricots and prunes and cook another 5 minutes. Keep stew warm on low heat while preparing pumpkin. Preheat oven to 375 degrees Fahrenheit. Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem! Scrape out seeds and string fibers from lid and base. Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon. Replace lid and bake pumpkin in roasting pan about 40 minutes. Pour juices from pumpkin into stew and stir well. Place stew into pumpkin and bake about 15 minutes longer.
[Name] Sausage Cheese Balls [AuthorId] 2732 [AuthorName] Gretchen Lauro [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Sausage Cheese Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "High Protein", "High In...", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3"] [RecipeIngredientParts] ["hot sausage", "sharp cheddar cheese", "Bisquick"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 809.1 [FatContent] 55.0 [SaturatedFatContent] 25.2 [CholesterolContent] 135.3 [SodiumContent] 1599.2 [CarbohydrateContent] 41.5 [FiberContent] 1.3 [SugarContent] 7.8 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend sausage and cheese together. Mix in Bisquick 1 cup at a time, and blend well. roll into small to medium balls. place on cookie sheet and bake at 350 for 20 minutes. Watch that they dont burn.
[Name] Reuben Sandwich [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Reuben Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "corned beef", "sauerkraut", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 507.8 [FatContent] 30.9 [SaturatedFatContent] 15.1 [CholesterolContent] 108.9 [SodiumContent] 1722.2 [CarbohydrateContent] 34.4 [FiberContent] 5.2 [SugarContent] 3.8 [ProteinContent] 22.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.
[Name] Oven Fried Sweet Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-10-25T10:35:00Z [Description] When we first got married my husband wouldn't go near sweet potatoes. Now he asks me to specifically make these for him. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/ZGtVOHvOSrel3TyjBrZo-sweet-potatoes-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/XIqPfCkrR5qdGcggN6CI-roasted-sweet-potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/picSJebfS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/picXeoFaz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/760DFKwvSZ24envhP98N-sweet-potatoes-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/1/picEtEGPB.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1/2", "1/4", "2 -3"] [RecipeIngredientParts] ["sweet potatoes", "canola oil", "coarse black pepper", "kosher salt", "paprika", "cayenne pepper", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 146.9 [FatContent] 3.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 217.4 [CarbohydrateContent] 27.1 [FiberContent] 4.1 [SugarContent] 5.5 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the potatoes into thin wedges. Pile them in a bowl and cover them with cold water. Let rest 15 minutes. Preheat oven to 375 degrees F. Coat a baking sheet with vegetable spray. Set aside. Drain the potatoes and dry them with paper towels. Press the potatoes with paper towels to remove all water. Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil, tossing the potatoes to disburse it. Then sprinkle with pepper, salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees F for 20 minutes. Turn over the potatoes. Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown. Serve immediately.
[Name] Willis Family Dego Cabbage [AuthorId] 21641 [AuthorName] Nicole Brummett [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-10-25T10:35:00Z [Description] This recipe has been passed down on my dad's side and is our family favorite. As far as we all know his great-aunt created this recipe. This is absolutely delicious and is great for those cold months. Serve hot. You can also slow cook this. We prefer to serve this with cornbread, but rolls are fine too. This can be kept in an air-tight container in the fridge for about a week. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Potluck", "Spicy", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["cabbage", "ground beef", "pork sausage", "yellow onion", "tomato paste", "tomato sauce", "Rotel diced tomatoes", "chili powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.7 [FatContent] 12.1 [SaturatedFatContent] 4.2 [CholesterolContent] 39.7 [SodiumContent] 455.2 [CarbohydrateContent] 14.2 [FiberContent] 5.3 [SugarContent] 8.3 [ProteinContent] 12.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot, boil cabbage until tender. Drain and reserve juice. While cabbage is cooking, brown beef and sausage until done. Drain well. Add back to skillet and add onion. Cook until onion is tender. Add cabbage back to soup pot with the rest of the ingredients. Add cabbage juice a little at a time until you have the consistency you like, soup or stew. Cook over medium heat for about 30 minutes, adding chili powder, salt, and pepper to taste.
[Name] Refrigerator Cookies [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-10-25T10:35:00Z [Description] I found this recipe on a website for diabetics, but don't tell anyone and they'll love it when they try it. It is my favorite cookie recipe with sugar or without. At first the nutritionals seemed way off but discovered there were some errors in the quantities. I'm correcting those so the nutritional info should be correct. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/3/picyD9EbU.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "egg", "vanilla", "baking powder", "salt", "flour", "dates", "coconut", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 75.0 [FatContent] 5.5 [SaturatedFatContent] 3.1 [CholesterolContent] 17.9 [SodiumContent] 58.8 [CarbohydrateContent] 5.6 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 1.0 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/2 cup of the nuts. Form dough into two 1-1/2 inch logs. roll logs into remaining nuts (1/4 cup each]. Wrap in waxed paper and chill (or freeze] until firm enough to slice. Preheat oven to 350°. Slice cookies 1/4-inch thick and place on a nonstick cookie sheet. bake 10-12 minutes until light golden brown. cool on wire racks. 2 cookies = 1 fat, 1/2 fruit, 1/4 bread, 95 calories.
[Name] Pasta with Mushrooms, Ham and Peas [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Pasta with Mushrooms, Ham and Peas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/4/picOa9Tzm.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "5 -6", "1", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "onion", "white mushroom", "bow tie pasta", "peas", "fat-free chicken broth", "ground black pepper", "parmesan cheese", "cooked ham"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 205.6 [FatContent] 5.2 [SaturatedFatContent] 1.5 [CholesterolContent] 30.3 [SodiumContent] 230.3 [CarbohydrateContent] 30.7 [FiberContent] 3.5 [SugarContent] 4.3 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet (preferably nonstick], heat oil over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in mushrooms and ham. Cook and stir until mushrooms are tender, about 8 minutes. Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan. Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes. Just before serving, add grated cheese.
[Name] Aunt Martha's Microwave Boiled Custard [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Aunt Martha's Microwave Boiled Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "1"] [RecipeIngredientParts] ["sweet milk", "flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 111.7 [FatContent] 2.0 [SaturatedFatContent] 0.8 [CholesterolContent] 67.4 [SodiumContent] 7.5 [CarbohydrateContent] 22.5 [FiberContent] 0.1 [SugarContent] 20.5 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add 1/2 sugar to milk and cook 5 minutes on high in microwave. Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir. Cook 1 more minute. Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well. Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes]. If you make it too thick, you can always thin it down with milk.
[Name] Green Goddess Dressing ala Hellmanns [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Green Goddess Dressing ala Hellmanns recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1/4", "1/4", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "parsley sprig", "green onions", "tarragon vinegar", "white sugar", "salt", "dry mustard", "garlic powder", "pepper", "plain yogurt"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 131.1 [FatContent] 10.4 [SaturatedFatContent] 1.8 [CholesterolContent] 9.6 [SodiumContent] 291.4 [CarbohydrateContent] 9.4 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place first 9 ingredients in a blender; cover and blend until smooth. Fold in yogurt. Cover and chill until serving. Good on a green salad or to dress cold seafood.
[Name] Candied Sweet Potatoes with Cranberries [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-10-25T10:35:00Z [Description] Thanksgiving isn't usually celebrated in Israel, but some of us "original" Americans usually get together for an impromptu Thanksgiving dinner the Friday night after the holiday. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "ground ginger", "margarine", "whole berry cranberry sauce", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 392.2 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 172.8 [CarbohydrateContent] 85.4 [FiberContent] 5.1 [SugarContent] 63.3 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub sweet potatoes well. Place 2 cups water in bottom of a large pot. Place the sweet potatoes in a vegetable steamer and steam fro 30 minutes or until soft when pricked with a sharp meat fork. Remove sweet potatoes and allow them to sit at room temperature until cool enough to handle. Remove potato skin. While they are cooling, combine the margarine (or butter], sugar, ginger& cranberry sauce in a saucepan, and bring to a boil over medium heat. Simmer 5 minutes. Heat oven to 350. Slice sweet potatoes and palce in 9x13x2 inch baking pan. Pour glaze over potates and bake 20 minutes. Serve hot. Note: Sweet potatoes can be prepared up to baking 2 days in advance and refrigerated. Add 10 minutes to baking time if they are chilled.
[Name] Honey Mustard [AuthorId] 11954 [AuthorName] Lorraine [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Honey Mustard recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/8/Tn1sEojhRviptpWrjNWX_musztarda2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13228/dSiqxfsiSNyDlC3WhPV0_980x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/8/3bybU28SSZ2D22HLH7jN_musztarda1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/8/tihNP2kYSc68C7tz5dpA_musztarda.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/22/8/picxj9ZYA.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["mustard", "honey", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 130.0 [Calories] 700.1 [FatContent] 42.0 [SaturatedFatContent] 6.2 [CholesterolContent] 42.0 [SodiumContent] 1821.4 [CarbohydrateContent] 83.3 [FiberContent] 2.3 [SugarContent] 75.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 cup(approx) [RecipeInstructions] "Whisk together and chill."
[Name] Almejas [AuthorId] 22058 [AuthorName] Nicky [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-10-25T10:35:00Z [Description] This recipe comes from Spain, but now almost everybody does it. I like it because it is easy and very tasteful. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["garlic", "white wine", "clam", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 4 seafood [RecipeInstructions] Fry plenty of garlic until they are soft and then add a bit of white wine. Add the clams and cover until they open completely. Add a bit of chopped parsley and it is ready to serve.
[Name] Sesame, Carrots and Mushrooms [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Sesame, Carrots and Mushrooms recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/0/picAoRY6v.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1", NA] [RecipeIngredientParts] ["carrots", "mushrooms", "sesame seeds", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 90.0 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 68.2 [CarbohydrateContent] 10.9 [FiberContent] 3.3 [SugarContent] 5.2 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in pan and add carrots and mushrooms. Stir-fry over medium heat about 5 minutes. Add sesame seeds and salt. Cover and simmer 4 minutes, stirring occasionally. Carrots should be tender-crisp.
[Name] Pumpkin Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Pumpkin Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/1/picItvIGO.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Kosher", "Thanksgiving", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/4", "1 1/2", "4", "3", "2", "2", "2", "1", "3/4", "3/4", "1"] [RecipeIngredientParts] ["sugar", "pumpkin puree", "eggs", "flour", "baking powder", "baking soda", "cinnamon", "salt", "seedless raisin", "golden raisin", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 443.5 [FatContent] 23.4 [SaturatedFatContent] 3.1 [CholesterolContent] 52.9 [SodiumContent] 367.9 [CarbohydrateContent] 55.8 [FiberContent] 1.9 [SugarContent] 33.5 [ProteinContent] 5.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed. Add eggs one at a time. Mix well. Sift flour, baking soda and baking powder, cinnamon and salt. Fold into batter. Stir in raisins and nuts. Pour into a 10- inch greased and floured tube pan. (I use a bundt pan successfully.] Bake 1 and 1/4 hours or until done. Test with a toothpick. Do not open over for at least 50 minutes. Cool on rack before inverting. NOTES: I usually use canned pumpkin, (can also use butternut squash] but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure. Anything else you like can be added to batter. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc. This is a moist cake that keeps well. Can be frozen.
[Name] Stuffed Cabbage with Cranberry Sauce [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT2H15M [PrepTime] PT30H [TotalTime] PT32H15M [DatePublished] 2001-10-25T10:35:00Z [Description] This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/2/picILhElJ.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "Kosher", "Free Of...", "Thanksgiving", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", NA, "1/4", "1/2", "1/2", "1", "1", "2", "1/2", NA, NA, "1", "1", "4"] [RecipeIngredientParts] ["jellied cranberry sauce", "tomato sauce", "water", "brown sugar", "raisins", "fresh cranberries", "apple", "head of cabbage", "ground beef", "rice", "salt", "fresh ground pepper", "egg", "onion", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 505.6 [FatContent] 18.2 [SaturatedFatContent] 6.9 [CholesterolContent] 103.5 [SodiumContent] 507.2 [CarbohydrateContent] 62.5 [FiberContent] 5.4 [SugarContent] 44.3 [ProteinContent] 25.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core, and dice the apple and add. Simmer for another 5 minutes. Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.] In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed. Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull off the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the 2 sides. Place seam side down in the lined casserole. Repeat with the rest of the cabbage and the filling. Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more. Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste. Make this dish ahead. It tastes much better the next day. Also, this is a good recipe to double. Freeze one portion for unexpected guests.
[Name] Authentic Shrimp Creole [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Authentic Shrimp Creole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/7me6aia8StyOGdwiTbyr_shrimp-creole-rice-6798.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/01496784927.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/01484016090.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/01482026309.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/01481598240.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/EybPRMQjRE2msHOtnn8x_shrimp-creole-rice-6800.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/TRLqVddGQdeiMl92aBAa_shrimp-creole-rice-6797.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/UkCV3qESTWNHl4I7ww6X_shrimp-creole-rice-6805.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/picfgTScx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/3/pic66C7tx.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Creole", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1", "1", "1 1/2", "1", "1/2 - 1", "1", "1", "12", "1"] [RecipeIngredientParts] ["onion", "celery", "garlic", "olive oil", "tomatoes", "tomato sauce", "salt", "sugar", "chili powder", "Worcestershire sauce", "cornstarch", "shrimp", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 206.1 [FatContent] 11.4 [SaturatedFatContent] 1.6 [CholesterolContent] 107.2 [SodiumContent] 1717.5 [CarbohydrateContent] 13.4 [FiberContent] 2.9 [SugarContent] 8.0 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes, tomato sauce and seasonings. Simmer uncovered about 45 minutes. Mix cornstarch and 2 teaspoon water, stir into sauce. Add shrimp, simmer until done (about 5 minutes]. Serve with yellow rice.
[Name] Danish Aristocrats [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-10-25T10:35:00Z [Description] Excellent Christmas recipe. I have made these every year since 1992 when I found the recipe in BC Woman to Woman Magazine it was credited to Mrs M.H. Wilkinson. I have not changed anything in the recipe it is excellent the way it is. For variety add a 1/2 tsp Almond extract orfresh ground nutmeg or finely grated orange peel. Try the original first tho you won't be disappointed [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/picExkaPd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/picyei6yT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/picF4LFx1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/picRq6lPl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/pico05GeG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/4/picymBiu9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Danish", "Scandinavian", "European", "Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "4 1/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 905.9 [FatContent] 56.4 [SaturatedFatContent] 30.1 [CholesterolContent] 148.4 [SodiumContent] 540.8 [CarbohydrateContent] 91.6 [FiberContent] 3.8 [SugarContent] 38.6 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 8 dozen cookies [RecipeInstructions] Heat oven 375°F degrees. Cream together butter and sugar; add beaten egg. Mix together flour & salt. Using a wooden spoon stir flour into the creamed butter mixture. Work in the nuts until evenly distributed. Divide dough into 4 parts and roll each part into a sausage about 2-inches in diameter. Wrap in wax paper and refrigerate until firm. Slice the dough into 1/4\" slices and place 1\" apart on an ungreased cookie sheet. Bake for 10-12 minutes (bake in center of the oven] Do not let the cookies brown too much they should be the color of shortbread--pale golden. Store in tins in the fridge or freezer.
[Name] Hanukkah Gelt Double Fudge Chocolate Layer Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/23/5/picYwLZIq.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Kosher", "Hanukkah", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1 1/4", "3", "2", "2 1/2", "1/2", "1 1/2", "1 1/2", "1/4", "1", "1 1/2", "1/2", "2", "3/4", "1", "3/4", "3", "1/2", "20 -30", NA] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "all-purpose flour", "salt", "baking soda", "baking powder", "cinnamon", "chocolate chips", "shortening", "unsalted butter", "unsalted margarine", "vanilla", "confectioners' sugar", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 581.4 [FatContent] 30.9 [SaturatedFatContent] 9.7 [CholesterolContent] 62.5 [SodiumContent] 241.3 [CarbohydrateContent] 73.4 [FiberContent] 2.6 [SugarContent] 52.2 [ProteinContent] 5.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Lightly grease (2] 9-inch layer pans and line with parchment paper circles. In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter. Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched. ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time]. DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2- inch of frosting. Place top layer and ice cake- sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer]. Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit].
[Name] Parmesan Potato Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Parmesan Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", "1/2", "1/4", "4 1/2", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "6", "12"] [RecipeIngredientParts] ["potatoes", "onion", "all-purpose flour", "seasoning salt", "sage", "chicken broth", "parmesan cheese", "margarine", "dried basil", "ground black pepper", "dried thyme", "milk", "bacon"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 647.9 [FatContent] 43.3 [SaturatedFatContent] 15.6 [CholesterolContent] 68.3 [SodiumContent] 1295.2 [CarbohydrateContent] 41.2 [FiberContent] 3.2 [SugarContent] 2.3 [ProteinContent] 23.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cook the potatoes in boiling water until tender. In a soup kettle, saute onion in butter or margarine until tender. Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in milk and cheese. Heat through. Stir in bacon.
[Name] Calico Beans [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-25T10:35:00Z [Description] I found this in a church cookbook years ago. My family loves it and when we want some comfort food and don't care about cholesterol, I fix this. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Beans", "Meat", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "ground beef", "onion", "butter beans", "kidney bean", "barbecue sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 990.3 [FatContent] 66.0 [SaturatedFatContent] 24.6 [CholesterolContent] 156.7 [SodiumContent] 2942.9 [CarbohydrateContent] 48.6 [FiberContent] 9.7 [SugarContent] 10.5 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown bacon in pot. Add onions& ground beef. Cook till beef is browned. Drain. Add remaining ingredients and heat throughly.
[Name] Bill Blass's Meatloaf [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-10-25T10:35:00Z [Description] From my celebrity recipe collection. I can't imagine Bill Blass kicking back with meatloaf at a dinner party, but I guess he does! He recommends this be served with baked potatoes, red pepper jelly and corn pudding. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1/2", "1/2", "1/2", "1/3", "1/2", "1", "1", NA, "1", "1", "1 1/2", "3"] [RecipeIngredientParts] ["celery", "onion", "butter", "ground pork", "fresh parsley", "sour cream", "dried thyme", "dried marjoram", "egg", "Worcestershire sauce", "Heinz Chili Sauce", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 538.1 [FatContent] 37.7 [SaturatedFatContent] 16.1 [CholesterolContent] 170.8 [SodiumContent] 566.2 [CarbohydrateContent] 11.3 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees; oil a 8x4 loaf pan and set aside. In a large, heavy skillet over medium heat, saute the celery and onion in the butter until soft; remove from heat and set aside to cool for 5 minutes. Add the meats, parsley, sour cream, bread crumbs and spices to the skillet. Whisk the egg with the worcestershire sauce and add to mixture. Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape. Place the meat loaf in the prepared pan; top with the chili sauce, then the bacon slices. Place on a cookie sheet-- to catch any drips-- and bake until cooked through and browned, at least 1 hour.
[Name] Paradise Ponchikehs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-10-25T10:35:00Z [Description] I got this recipe from a cookbook I received as a wedding present -- A Taste of Tradition- The How and Why of Jewish Gourmet Holiday Cooking by Ruth Sirkis [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Kosher", "Hanukkah", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "4", "1", "4", NA, "1", "2", "1", "1", "1", "1/2", "1", NA, "2", "2", "1"] [RecipeIngredientParts] ["water", "margarine", "flour", "eggs", "light corn syrup", "vanilla extract", "margarine", "sugar", "cornstarch", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 89.0 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 21.1 [SodiumContent] 46.3 [CarbohydrateContent] 12.8 [FiberContent] 0.3 [SugarContent] 5.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 Ponchikehs [RecipeInstructions] Bring the water to a boil. Add margarine and continue boiling until it melts. Add the flour and mix with a wooden spoon until the mixture forms a ball and leaves the sides of the pan. Remove from the heat. Beat in the eggs one at a time. Each egg should be completely incorporated before another is added. Heat oil for deep frying. When the oil is hot, drop in dough from a teaspoon or press through a pastry bag. Let puff and turn as needed to assure even browning. Remove from oil with slotted spoon. Drain on paper towels. Serve hot with warm sauce. ------CHOCOLATESAUCE----------. Combine the syrup and chocolate in a saucepan. Heat over low heat until the chocolate melts. Remove from the heat; add the vanilla and margarine. Mix well. Keep warm and serve warm. --------ORANGESAUCE:-------. Mix the orange juice, sugar and cornstarch in a saucepan. Bring to a boil and boil for 1 minute. Stir constantly to prevent lumps. Remove from heat and let cool a little. Add the margarine, orange liqueur, lemon juice and orange rind. Mix well. Keep warm and serve warm.
[Name] Skin Care for Oily Skin and Acne [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-10-25T10:35:00Z [Description] Kiss that oily nose goodbye! After dealing with Oily Skin and Acne for many years, there have been few things I've found that work (short of expensive temporary medical solutions.) Here is the best I've found so far. [Images] character(0) [RecipeCategory] Homeopathy/Remedies [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] "baking soda" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] The only thing I've found that keeps my oily skin in control is Milk of Magnesia. A thin layer of this works all day. Since it has the consistency of calamine lotion, a little goes a long way. You can really only buy it in larger containers, so you may want to pour some into a small container so it is easy to use (and carry around, if you like- though I've never needed to carry any around with me if I put some on in the morning.] Put it on your face, don't drink it silly! Apply right after washing. The best facial cleaner I've found is Tersaseptic or Hibitane. They don't over-dry skin and have lasting antibacterial properties. Baking soda mixed in with cleanser is supposed to be great for an occasional exfoliation (~2or 3 times/week], though I haven't tried this myself. Since it's very fine, it isn't too abrasive. Too abrasive is bad, as it actually aggrivates skin and makes oiliness and acne worse. Some baking soda in bathwater makes your skin supersoft too (pour in about 1/4 cup when filling the tub.] Hydrogen Peroxide is a great anti-bacterial that doesn't overly-dry your skin (like rubbing alchol does.] Wipe on with a cotton ball or cotton pad. Tea tree oil is good too (naturally antibacterial.] Works well for acne and athlete's foot.
[Name] Garden Vegetable Pie [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-10-25T10:35:00Z [Description] This is a great do ahead dish. Prepare it, put in the fridge and cook when needed. It is one of those create a pseudocrust by having the bisquick mix sink to the bottom recipes. They have been around for a while but are still very good and easy to do. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/3", "1 1/2", "3", "3/4", NA] [RecipeIngredientParts] ["zucchini", "tomatoes", "onion", "parmesan cheese", "milk", "eggs", "Bisquick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.5 [FatContent] 8.8 [SaturatedFatContent] 3.8 [CholesterolContent] 119.5 [SodiumContent] 347.2 [CarbohydrateContent] 16.7 [FiberContent] 1.3 [SugarContent] 4.1 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix zucchini, tomato, onion and cheese in a 10\" X 1 1/2\" pie plate (or larger rectangular dish] Beat remaining ingredients until smooth, about 1 minute. Pour into pie plate. Bake at 400 for about 35 minutes. Cool 5 minutes before serving.
[Name] Holiday Flourless Chocolate Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT24M [TotalTime] PT1H4M [DatePublished] 2001-10-25T10:35:00Z [Description] This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there..... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/Qkj4tM21TH2oMKN3I4wQ_8BE95EE7-41A2-4606-A6B5-3EA02C369690.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picpNcr4T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/X9uya9U7TkyMd7ICdMFN_B68E91E0-9DD7-439C-9FB6-FC8E02EA6443.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/SuwpEq6FR3S7fMuvguOc_20170704090226_IMG_6536.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/01468103113.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/Usc6AHpTCKhhpBjxQxUQ_IMG_20160701_063723216.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/FzTYzsdZSxOgJaHs83yA_IMG_0487.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/l2zPi5NCREarinrqiNtN_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/pickWixI6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/piciULpwJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picHMrZLc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/pic05ZYZ8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picww9ZkN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picEsTM6M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picb0U2rc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picaAMgbY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picpmblxh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picH8wTe5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picYRQOtJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/2/picGpIw6k.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "8", "5", "3/4", "2", "1/2", "8", "1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "sugar", "vanilla", "salt", "raspberries"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 741.7 [FatContent] 65.9 [SaturatedFatContent] 39.9 [CholesterolContent] 217.8 [SodiumContent] 280.8 [CarbohydrateContent] 49.1 [FiberContent] 12.8 [SugarContent] 26.0 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease 9\" springform pan with 1 tablespoons of butter, dust with flour. In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat Use mixer to beat yolks together with sugar and vanilla. Beat whites and salt together until stiff. Fold chocolate mixture into yolk mixture a little at a time. Fold in egg whites. Pour into springform pan. Bake 40 minutes until spongy. Remove from oven, remove springform, cool completely. When cake is cool, prepare icing. Mix together chocolate and cream over double boiler until smooth. Spread over cake. Top with raspberries and whipped cream.
[Name] Coll'uvetta (Rice with Raisins) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-10-25T10:35:00Z [Description] Source: Classic Cuisine of the Italian Jews by Edda Servi Machlin. This is an ancient Venetian dish according to the author and may not be for everyone's taste. [Images] character(0) [RecipeCategory] Rice [Keywords] ["European", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Hanukkah", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1/2", "1/2", "3", NA] [RecipeIngredientParts] ["olive oil", "garlic", "Italian parsley", "short-grain rice", "salt", "broth", "water", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 305.2 [FatContent] 9.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.4 [SodiumContent] 875.5 [CarbohydrateContent] 50.3 [FiberContent] 1.9 [SugarContent] 7.8 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet. Add garlic, parsley and rice. Cook over high heat stirring with a wooden spoon until garlic begins to discolor. Add raisins and salt. Add broth or water 1/4 cup at a time and continue to cook uncovered over high heat until rice is done-about 15 minutes. Taste and add salt and pepper if necessary. Serve hot or at room temperature.
[Name] Shake and Bake Potatoes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-10-25T10:35:00Z [Description] Make and share this Shake and Bake Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8 -10", NA, NA, NA, NA, NA, NA, "2", NA, NA] [RecipeIngredientParts] ["paprika", "cumin", "dried basil", "dried oregano", "garlic powder", "ground cayenne pepper", "olive oil", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 609.8 [FatContent] 14.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 40.8 [CarbohydrateContent] 108.1 [FiberContent] 11.6 [SugarContent] 6.8 [ProteinContent] 12.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the spices in a plastic bag, add the oil. Place the potatoes in the bag and shake to coat. Spray an aluminum foil covered baking sheet with \"Pam\". Place potatoes on baking sheet. Bake in a preheated 350°F oven for one hour.
[Name] Refreshing Orange Dessert [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Refreshing Orange Dessert recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/5/pic8hbMuk.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "3/4", "2/3", "1/3"] [RecipeIngredientParts] ["oranges", "dates", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 231.6 [FatContent] 6.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 34.6 [FiberContent] 5.8 [SugarContent] 27.2 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel oranges and cut in half lengthwise. Slice thin half rounds. Toss slices with remaining ingredients. Chill several hours.
[Name] Crazy Good Dishwasher Salmon [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-25T10:36:00Z [Description] I use the heated water wash (not pots and pans) and heated dry cycle, but I'll bet the water miser settting (as long as it is heated water) will work too. Try your regular wash cycle first and adjust up or down from there. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/6/sN3cXV3wSeCynvtTt2uP-5-Top-Rack.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/13246/oP54ZnScmm8PKrHu8shg_Salmo_salar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/6/JaloJeyYSqn8BE0o4N1Q-3-Lemon-and-Dill.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/6/UvmahkyDQugcyygHNkz2-7-Cooked-Salmon.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/6/q6ZjDpsrRe6Txop8WxKz-1-Dishwasher-Samon.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["salmon fillet", "lemon", "fresh rosemary", "kosher salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 103.1 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 36.6 [SodiumContent] 59.8 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Yes, this is a real recipe. Ground rules: No soap, No jet dry, No dishes. Wrap the filet, 1/2 lemon, and rosemary tightly in tin foil. Place foil packet in the top rack of your dishwasher. Use the heated water and heated dry cycle. No peeking. Salt and Pepper to taste- plate and serve immediately.
[Name] Corn and Chicken Chowder [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Corn and Chicken Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Corn", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "3", "2", "3", "1 1/2", "1 1/2", "4", "3", "1 1/2", "1/4", NA, "6"] [RecipeIngredientParts] ["ham", "onion", "celery", "potatoes", "chicken broth", "water", "chicken tenderloins", "corn kernels", "skim milk", "dried thyme", "ground black pepper", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.1 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 22.7 [SodiumContent] 207.7 [CarbohydrateContent] 18.4 [FiberContent] 2.0 [SugarContent] 0.8 [ProteinContent] 12.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15-20 minutes or until chicken is cooked through. Remove chicken and set aside. Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender. Cut chicken tenderloins into 1/2 inch pieces and return to stock pot. Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
[Name] Double Meringue Fingers [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Double Meringue Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "225", "100", "100", "300"] [RecipeIngredientParts] ["caster sugar", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.2 [FatContent] 49.1 [SaturatedFatContent] 29.4 [CholesterolContent] 103.6 [SodiumContent] 108.6 [CarbohydrateContent] 82.0 [FiberContent] 5.7 [SugarContent] 69.7 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 130C degrees (250F degrees]. Line 2 baking sheets with parchment. Whisk the egg whites in a clean, grease-free bowl until standing in peaks. Add half the sugar and whisk until thick. Add the remaining sugar and whisk again until really thick and glossy. Gently fold in the grated plain chocolate. Spoon mixture into a star-nozzled piping bag. Pipe 28 X 9 cm (3 1/2 in] long fingers onto baking sheets. Bake for 1-1 1/2 hrs or until dry. Leave to cool. When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted. Cover a baking sheet with clingfilm. Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet. Leave to set. Spoon excess chocolate from the bowl into a grease proof paper piping bag. Snipp off the end and drizzle chocolate over the meringues. Allow to set. Whip the cream until stiff, then use to sandwich the meringue fingers together. Serve within 3 hours of filling.
[Name] Quick & Easy Poached Salmon [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Quick & Easy Poached Salmon recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/9/pichAtFgd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/24/9/picSCXzfr.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["salmon fillet", "water", "kosher salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 101.0 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 36.6 [SodiumContent] 59.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place filet, skin side down, in a small stock pot. Pour enough water over to cover the salmon by about two inches. Place pot on high heat until just beginning to boil. Remove salmon from water and pat dry. Sprinkle with Kosher salt and pepper to taste. This goes great with a little garlic mayonnaise or a vinaigrette.
[Name] Stuffed Celery [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Stuffed Celery recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1", "8", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["celery", "cream cheese", "blue cheese", "Worcestershire sauce", "lemon juice", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 210.6 [FatContent] 18.1 [SaturatedFatContent] 11.6 [CholesterolContent] 52.5 [SodiumContent] 570.0 [CarbohydrateContent] 4.1 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange celery pieces on a serving platter. 2 In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper. Blend well. Stuff each piece of celery with the cheese mixture.
[Name] Pumpkin Apple Streusel Muffins [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Pumpkin Apple Streusel Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/25/1/pic4XJ4k5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/25/1/picNWKy20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/25/1/picVB2BYI.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Apple", "Fruit", "Healthy", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1/2", "2", "1", "1/2", "2", "2", "1/4", "1/2", "4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "pumpkin pie spice", "baking soda", "salt", "eggs", "canned pumpkin puree", "apples", "all-purpose flour", "white sugar", "ground cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 242.0 [FatContent] 7.7 [SaturatedFatContent] 1.6 [CholesterolContent] 22.9 [SodiumContent] 183.6 [CarbohydrateContent] 41.6 [FiberContent] 1.3 [SugarContent] 26.9 [ProteinContent] 2.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.
[Name] Zucchini Crescent Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Zucchini Crescent Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/25/2/pickfPhpZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/25/2/picPVJROe.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "2", "2", "1", "2"] [RecipeIngredientParts] ["zucchini", "onion", "margarine", "butter", "fresh parsley", "dried parsley", "salt", "pepper", "garlic powder", "dried basil", "dried oregano", "eggs", "mozzarella cheese", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 262.0 [FatContent] 15.3 [SaturatedFatContent] 5.8 [CholesterolContent] 82.9 [SodiumContent] 558.7 [CarbohydrateContent] 19.9 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese; stir in vegetable mixture. Substitute muenster cheese for the mozzarella if you wish. Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish. Press dough over bottom and up sides to form crust; spread crust with mustard. Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand for 10 minutes before cutting into wedges to serve.
[Name] Katharine Hepburn's Brownies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-10-25T10:36:00Z [Description] Make and share this Katharine Hepburn's Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["unsalted butter", "white sugar", "eggs", "vanilla extract", "all-purpose flour", "salt", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 181.5 [FatContent] 13.0 [SaturatedFatContent] 5.4 [CholesterolContent] 41.7 [SodiumContent] 46.9 [CarbohydrateContent] 16.1 [FiberContent] 1.1 [SugarContent] 12.8 [ProteinContent] 2.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees; butter and flour an 8-inch square baking pan. Melt the chocolate with the butter in a saucepan over low heat. Remove from heat and stir in sugar. Next, stir in the eggs and vanilla and mix until smooth. Add the flour, salt and nuts and stir until smooth. Pour into prepared pan and bake until a toothpick inserted in centre comes out clean, about 40 minutes.
[Name] Calico Coleslaw [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-10-25T11:43:00Z [Description] Make and share this Calico Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/4", "1/3", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["red cabbage", "green cabbage", "onion", "mayonnaise", "vinegar", "sugar", "salt", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 19.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 202.3 [CarbohydrateContent] 4.4 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables.
[Name] Banoffee Pie [AuthorId] 22001 [AuthorName] Little Sand Fairy [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2001-10-25T11:43:00Z [Description] Make and share this Banoffee Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["275", "250", "150", "400", "5", "500", NA] [RecipeIngredientParts] ["butter", "caster sugar", "sweetened condensed milk", "bananas", "chocolate"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1191.5 [FatContent] 78.6 [SaturatedFatContent] 47.8 [CholesterolContent] 237.1 [SodiumContent] 652.9 [CarbohydrateContent] 118.2 [FiberContent] 3.5 [SugarContent] 81.7 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crush the gingernut biscuits so they resemble breadcrumbs. Melt 4oz of the butter and mix with the biscuits. Press mixture into a dish about 28cm diameter and about 6-7 centimeters deep. Chill. Place remaining butter and sugar in a non stick saucepan and melt. Add the condensed milk and gently bring to the boil stirring continuously so mixture does not burn. Boil for 5 minutes exactly to make a light caramel. or Place remaining butter, sugar and condensed milk in a large glass bowl and microwave 2-3 minutes, stirring occasionally. It should change colour to a light caramel. Don't over do it as it will make the toffee too hard. Allow to cool slightly and then pour over biscuit base. Chill. Slice the bananas over the caramel. Beat the cream until stiff and cover bananas. Top with grated chocolate Be warned this is very sweet.
[Name] Anti-Martha Stewart Meatloaf [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-10-25T11:43:00Z [Description] Warning: this recipe contains crackers, which Martha says is a MAJOR NO-NO! But it's moist and flavorful and is easy enough for a junior chef to make! Tested at high altitude. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1/2", "1", "1", "1/2", NA, NA, "1", "1/2"] [RecipeIngredientParts] ["ground beef", "pork sausage", "onion", "egg", "Worcestershire sauce", "beef bouillon cubes", "ketchup", "salt", "pepper", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 429.8 [FatContent] 32.3 [SaturatedFatContent] 11.4 [CholesterolContent] 136.9 [SodiumContent] 793.9 [CarbohydrateContent] 6.5 [FiberContent] 0.2 [SugarContent] 5.3 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Begin preheating oven to 350 degrees. Combine first 9 ingredients in bowl and mix thoroughly. Mix in crushed crackers until well-blended. Pat mixture into ungreased loaf pan. Bake at 350 degrees for 60-90 minutes. NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake. At lower altitudes, it won't take as long. NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.
[Name] Best Ever Vermicelli Salad [AuthorId] 22079 [AuthorName] Kari3564 [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-10-25T13:19:00Z [Description] I got this from my best friend. Everyone we know "begs" her to make it. It's a bit time consumming, but well worth it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "3", "1", "1", "1", "1", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "Accent seasoning", "limes", "fresh lemon juice", "celery", "green pepper", "green onion", "pimiento", "black olives", "mayonnaise", "fresh coarse ground black pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 290.8 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 170.6 [CarbohydrateContent] 50.8 [FiberContent] 4.8 [SugarContent] 4.5 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil vermicelli in salted water with 1 T oil added. Don't overcook. Drain and blanch in cold water. Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice. Next day, add all other ingredients and toss. Season to taste.
[Name] Bread Dahi Bhale [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-10-25T13:19:00Z [Description] Make and share this Bread Dahi Bhale recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1/2", NA, "1", "1", "1", "1/2", "500", "500", NA, NA] [RecipeIngredientParts] ["cashews", "raisins", "ginger", "green chili", "cilantro", "cumin powder", "milk", "red chili powder", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 654.6 [FatContent] 22.5 [SaturatedFatContent] 12.4 [CholesterolContent] 65.7 [SodiumContent] 1661.7 [CarbohydrateContent] 69.7 [FiberContent] 2.7 [SugarContent] 5.5 [ProteinContent] 42.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a wok. In the meantime, remove the edges of the bread slices. Now prepare the filling. For this, take a dish. In it, put cashews, raisins, ginger, green chillies, cilantro and cumin powder. Mix well. Keep aside. Now dip the bread slices in milk. Remove and squeeze. Add the filling on 4 slices and cover with the remaining four slices. Squeeze out excess milk. Now fry these 4 sets (8 slices] in oil till they are brown on either side. Remove from oil. Drain on paper towels. Arrange the slices in a serving bowl. Pour the beaten curd on the slices. Garnish with red chilli powder and cilantro. Serve immediately, enjoy!
[Name] Dohi Maach - Fish in Curd - An Indian Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-10-25T13:19:00Z [Description] Make and share this Dohi Maach - Fish in Curd - An Indian Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "4", NA, "1/2", "2", "1/4", "2", "1 -2", "1", "1 1/2", "1/2", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["sole fillet", "turmeric powder", "coriander powder", "red chili powder", "water", "cumin powder", "methi seeds", "green cardamoms", "clove", "onion", "green chilies", "tomato puree", "salt", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 8.7 [SaturatedFatContent] 1.8 [CholesterolContent] 23.3 [SodiumContent] 438.9 [CarbohydrateContent] 7.0 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a non-stick pan. Add methi seeds, cardamoms and cloves. Let the methi seeds crackle. Once they do, add onions and saute for 3 minutes. Add the ginger-garlic paste and some water. Mix well. Add green chillies followed by some more water if you want more gravy. Cook till oil begins to leave the masala. Once it does, add tomato puree and mix very nicely. Remove from heat. Add curd and some water to give it a good consistency. Add a pinch of red food colour and stir well with the yogurt. Boil once. Allow to simmer. Reduce heat. Add salt and mix well. Now add the pieces of fish. Garnish with cilantro and serve immediately.
[Name] Spinach and Mushroom Salad [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-10-25T15:13:00Z [Description] Make and share this Spinach and Mushroom Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["bacon", "eggs", "white sugar", "cider vinegar", "water", "salt", "spinach", "fresh mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 182.6 [FatContent] 13.2 [SaturatedFatContent] 4.3 [CholesterolContent] 121.2 [SodiumContent] 606.2 [CarbohydrateContent] 7.6 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes . Remove from hot water, cool, peel and cut in wedges. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated. Top salad with mushrooms and bacon, garnish with egg.
[Name] Harvest Pumpkin Soup [AuthorId] 21694 [AuthorName] LikeItLoveIt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-10-25T15:14:00Z [Description] Make and share this Harvest Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "3/4", "1/4", "1/2", "1 1/2", "4"] [RecipeIngredientParts] ["heavy whipping cream", "ground nutmeg", "ground sage", "salt", "sour cream"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 245.4 [FatContent] 21.2 [SaturatedFatContent] 12.5 [CholesterolContent] 71.8 [SodiumContent] 1152.8 [CarbohydrateContent] 8.2 [FiberContent] 0.1 [SugarContent] 3.0 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F (205 degrees C]. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. 2 Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.
[Name] Jolly Rancher [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2001-10-25T15:14:00Z [Description] Make and share this Jolly Rancher recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Beverages", "Dessert", "Summer", "Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "vodka" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 15.0 [RecipeYield] 1 fifth [RecipeInstructions] unwrap candy. add to vodka. stir every once in a while, it takes 18-24 hour to desolve.
[Name] Limoncello , Lemoncella [AuthorId] 14749 [AuthorName] Rodger [CookTime] PT1920H [PrepTime] PT30M [TotalTime] PT1920H30M [DatePublished] 2001-10-25T15:14:00Z [Description] This is a great lemony flavored vodka that is great for sipping after dinner, or anytime. I always try to keep some in the freezer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/4/sn9XY8qHQsayWoLvywDz_DSC05844-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/4/5rzTFyLSMelKB3DnFSSS_DSC05841-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/4/VdUKj11TkK3SXDLO5HbM_DSC05839-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/4/picQBzoEs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/4/pich77kJN.jpg"] [RecipeCategory] Beverages [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["15", "2", "4", "5"] [RecipeIngredientParts] ["lemons", "100 proof vodka", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 2482.9 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.9 [CarbohydrateContent] 293.6 [FiberContent] 8.1 [SugarContent] 273.4 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 3 quarts [RecipeInstructions] Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry. Using a vegetable peeler, peel the lemons. If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife. Fill the jar with one bottle of the vodka and the zest. Cover the jar and let it sit forty days at room temperature in a dark cabinet. Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another 40 days. Strain the limoncello into bottles and discard the lemon zest. Store them in a cupboard or the freezer.
[Name] Best Broccoli Cheese Casserole [AuthorId] 18205 [AuthorName] Mikey [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-10-25T15:14:00Z [Description] This is so delicious. everyone wants to eat it all up, you can't stop with just one helping. it is very simple to make and will tempt your tastebuds! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "15"] [RecipeIngredientParts] ["fresh broccoli", "sour cream", "onion", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 454.2 [FatContent] 33.2 [SaturatedFatContent] 17.5 [CholesterolContent] 67.6 [SodiumContent] 976.6 [CarbohydrateContent] 24.5 [FiberContent] 3.4 [SugarContent] 4.5 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook broccoli until tender. drain well. in a pre-sprayed casserole dish mix cream of mushroom soup, sour cream, onion, and 1 cup of cheese together. add broccoli and crush ritz crackers and also mix inches. top with 1/2 cup shredded cheddar cheese. bake at 350 for 20 minutes. you can also substitute the broccoli with cauliflower.
[Name] Potato Chip Cookies [AuthorId] 22079 [AuthorName] Kari3564 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-10-25T15:21:00Z [Description] This was my Mom's recipe. It is so very easy. Sort of a sugar cookie with a twist. Warning - they go fast. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "sugar", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 139.2 [FatContent] 9.3 [SaturatedFatContent] 1.6 [CholesterolContent] 7.9 [SodiumContent] 108.2 [CarbohydrateContent] 13.0 [FiberContent] 0.5 [SugarContent] 6.4 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Heat oven to 375. Cream the margarine, sugar and yolk. Add flour, potato chips and nuts. Mix well. Drop by tsp. on ungreased cookie sheet. Bake 10-12 minutes.
[Name] Very Rich Hot Buttered Rum [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-10-25T15:21:00Z [Description] We love keeping this on hand for the cold nights and when company comes over. You can even leave the alcohol out for the kids. My daughter loves it for a treat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/7/picHEH3tk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/7/picuuliuU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/7/picR8hSI4.jpg"] [RecipeCategory] Beverages [Keywords] ["Dessert", "Low Protein", "Winter", "Christmas", "< 15 Mins", "For Large Groups", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["butter", "powdered sugar", "brown sugar", "cinnamon", "nutmeg", "vanilla ice cream", "rum", "boiling water", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 265.3 [FatContent] 14.2 [SaturatedFatContent] 9.0 [CholesterolContent] 40.3 [SodiumContent] 126.7 [CarbohydrateContent] 34.3 [FiberContent] 0.2 [SugarContent] 33.2 [ProteinContent] 0.8 [RecipeServings] 30.0 [RecipeYield] 1 it makes alot [RecipeInstructions] Cream together eveything then put in the freezer until needed. To serve add rum, 2 tablespoons batter (or more] and fill with boiling water to fill cup. sprinkle with nutmeg.
[Name] Super Easy Wine Cake [AuthorId] 22099 [AuthorName] angelcakes [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-10-25T17:10:00Z [Description] This is a great cake to whip up for adults when you don't have a lot of time. It taste a lot like a champagne cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1 1/4", "1/3"] [RecipeIngredientParts] ["eggs", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 92.2 [FatContent] 7.3 [SaturatedFatContent] 1.2 [CholesterolContent] 52.9 [SodiumContent] 18.7 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350. Beat together all the ingredients together. Pour batter in greased 13x9 inch cake pan. Bake for 30 minutes. Cool cake. Best served with fresh whipped cream. (These are the same directions on the box. The only difference is the substitution of white wine for water].
[Name] Pepsi Pork Roast [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-10-26T11:17:00Z [Description] This recipe sounds strange and tastes wonderful. We have experimented with other brands of soda, but none worked as well. You can also cook potatoes and carrots with the roast for a complete meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/azDrSS5hQh2rU63Q7S1B-149-pepsi-pork-roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/01498350040.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/u7sAzfyTU6vQalHFUWDp-IMAG1144.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/IMxwOOC5T1uDNFq88M2l-162-pepsi-pork-roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/Nn78UuWTfymy0kZC31Og-129-pepsi-pork-roast.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/picnYfuzN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/picxq3Bvj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/picPYEdA9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/26/9/piclYpslC.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "0.5"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 222.0 [Calories] 693.2 [FatContent] 41.1 [SaturatedFatContent] 14.5 [CholesterolContent] 226.7 [SodiumContent] 830.8 [CarbohydrateContent] 11.2 [FiberContent] 0.2 [SugarContent] 6.4 [ProteinContent] 65.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place roast in crock pot. Mix soup mix with soup. Add cola to soup mixture and pour over roast. Cook on high for 4-5 hours. When done, remove roast and thicken juices with cornstarch for wonderful gravy.
[Name] Chicken With Szechuan Rice for 2 [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-10-26T11:18:00Z [Description] Make and share this Chicken With Szechuan Rice for 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Canadian", "Chinese", "Asian", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2 -4", "1/4", "1", "1/2", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic cloves", "seasoning salt", "butter", "long grain white rice", "green onion", "carrot", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 369.3 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 90.8 [SodiumContent] 207.0 [CarbohydrateContent] 40.4 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 29.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle/rub chicken with smashed garlic and seasoned salt.", "Melt butter in medium nonstick frypan over medium high heat.", "Add chicken, cook until browned on both sides.", "Remove chicken from frypan, cover to keep warm.", "Add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown.", "Add water and stir fry sauce, mix well.", "Place chicken over rice mixture.", "Reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally." ]
[Name] lemon-rosemary turkey fingers [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-10-26T11:18:00Z [Description] Make and share this lemon-rosemary turkey fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "3", "1", "2", "1/2", "1/2", "1/4", "1/4", "3/4", "1/4"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "turkey breast", "parmesan cheese", "dried rosemary", "fresh lemon rind", "paprika", "salt", "garlic powder", "pepper", "jellied cranberry sauce", "chili sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 402.9 [FatContent] 10.8 [SaturatedFatContent] 3.2 [CholesterolContent] 77.0 [SodiumContent] 856.8 [CarbohydrateContent] 44.5 [FiberContent] 3.4 [SugarContent] 23.4 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, mix togheter mayonnaise and lemon juice. Brush over turkey strips to coat. In separate bowl, mix together breadcrumbs, parmesan and seasonings. Dip turkey strips in crumbs to coat. Place on lightly greased baking sheet. Bake at 375F degrees 3-4 minutes on each side. Serve with dipping sauce. DIPPING SAUCE. In small saucepan, over medium-low heat, mix together cranberry and chili sauces Heat until hot.
[Name] Broiled Oregano Tomato [AuthorId] 21697 [AuthorName] Gwen Rose [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2001-10-26T11:18:00Z [Description] This is a very quick, light and nutritious vegetable dish, best served with hot meals - so easy it's hard to believe it is also really yummy. Not terribly conducive to large groups. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["beefsteak tomato", "butter", "margarine", "parmesan cheese", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 77.4 [FatContent] 4.9 [SaturatedFatContent] 2.9 [CholesterolContent] 12.3 [SodiumContent] 74.3 [CarbohydrateContent] 7.3 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] 1 Side dish [RecipeInstructions] Preheat oven broiler. Slice off top 1/2 inch of tomato. Spread butter/ margarine over top. Sprinkle with parmesan cheese and oregano. Place on small square of aluminum foil and. Broil for 3-4 minutes or till cheese bubbles. Serve hot.
[Name] Crock Pot Pork Chops With Dried Fruit [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT7H6M [PrepTime] PT15M [TotalTime] PT7H21M [DatePublished] 2001-10-26T11:18:00Z [Description] The pork chops are stacked in the crock pot, so I think you could substitute a small pork roast and get pretty much the same results. Have not tried this but have tried the pork chops and they are great! If you use a roast, please let me know how it turns out. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Fruit", "Meat", "Canadian", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "8", "3", "3", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["brown sugar", "orange marmalade", "cider vinegar", "ground ginger", "cornstarch", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 796.4 [FatContent] 42.6 [SaturatedFatContent] 15.9 [CholesterolContent] 146.2 [SodiumContent] 144.1 [CarbohydrateContent] 65.8 [FiberContent] 5.0 [SugarContent] 24.9 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place pork in 4-5 quart crock pot slow cooker.", "Layer dried fruit evenly over pork.", "Mix brown sugar, marmalade, vinegar, ginger and nectar,.", "Pour evenly over pork and fruit in crock pot.", "Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone.", "Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm.", "Pour juices from slow cooker into 1 quart saucepan.", "Mix cornstarch and water.", "Stir into juices in saucepan.", "Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit." ]
[Name] The Famous Pool Room Coleslaw Burgers [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-10-26T11:18:00Z [Description] In the little southern town of Fayetteville, Tennessee, people come from all around to have these burgers. People who have grown up in the area but have moved away make special trips to get them. There are two different pool rooms on the square (Bill's Pool Room and Honey's). However, you can find these burgers at any greasy spoon in the Lincoln County area. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Canning", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "4 1/2", "1", NA, NA] [RecipeIngredientParts] ["head of cabbage", "mustard", "pepper", "onions", "brown sugar", "sugar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 5539.6 [FatContent] 42.0 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 18627.3 [CarbohydrateContent] 1297.7 [FiberContent] 77.9 [SugarContent] 1184.9 [ProteinContent] 67.7 [RecipeServings] nan [RecipeYield] 1 gallon of slaw [RecipeInstructions] Put all ingredients in a large pan and just bring to a boil. Put slaw and burger on bun. The traditional way of eating this is without any other condiments. Put the rest of the slaw in jars and seal. It does not have to be refrigerated until opened.
[Name] Christmas Cardamom Butter Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2001-10-26T11:18:00Z [Description] Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don't like cardamom!) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/rGqvyQubS368wqCdLz0A_Christmas Cardamom Butter Cookies_0338.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/13275/ViNPSE9mRzmmhHhD8fYt_57968E8A-07C8-4372-8EAB-A6145C8152CB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/7dkaOaaThiICtoaBFd5k_Christmas Cardamom Butter Cookies_0339.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/HTyl2vISFqAAcvHRgGaq-Cardamom-Butter-Cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/c0cDQyQTMuKmB1DKvdg8-Cardamon-cookies.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/picjMk6DV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/picFvziJg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/5/picPd7Hrf.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Danish", "Scandinavian", "European", "Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["2", "1/8", "3/4", "1/2", "5 1/2", "1/2", "6", NA] [RecipeIngredientParts] ["flour", "salt", "unsalted butter", "sugar", "ground cardamom", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 131.3 [FatContent] 7.4 [SaturatedFatContent] 3.8 [CholesterolContent] 15.2 [SodiumContent] 22.9 [CarbohydrateContent] 15.0 [FiberContent] 0.8 [SugarContent] 6.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Heat oven to 375°F, oven rack in center of oven. Grease a heavy cookie sheet (use a veggie oil]. Combine salt (if using] and flour in a bowl. Cream Butter sugar and 2 tsp of cardamom until fluffy. Add flour and beat at low speed. Stir in 1/2 cup almonds. Combine powdered sugar and remaining cardamom. Roll dough into 1 Tbsp balls one at a time. Roll each in the powdered sugar mixture, coat well. Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2\" thickness. Press a couple of almond slices into each cookie (use more if you like]. Have cookies at least a 1/2\" apart. Bake about 14 minutes or until they are light brown. Cool on a rack. Put in airtight container. You can freeze and they will keep at least a couple of months.
[Name] Chicken With Pepper and Pineapple - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H15M [PrepTime] PT20M [TotalTime] PT9H35M [DatePublished] 2001-10-26T11:18:00Z [Description] Make and share this Chicken With Pepper and Pineapple - Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/6/picoAB2lZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/6/picKfJGJc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/6/picMHEURO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/6/pic69Bp2I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/6/pickrKCM9.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Canadian", "Healthy", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "1", "2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "carrots", "chicken broth", "gingerroot", "brown sugar", "soy sauce", "ground allspice", "cornstarch", "pineapple chunks in juice", "red bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 230.5 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 72.6 [SodiumContent] 788.6 [CarbohydrateContent] 22.8 [FiberContent] 3.0 [SugarContent] 16.0 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in a 4-5 quart crock pot, slow cooker Cover and cook on low heat setting 7-9 hours or until veggies are tender and chicken is no longer pink in centre. Mix cornstarch and reserved pineapple juice, gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
[Name] Mom's Quick Tuna [AuthorId] 18391 [AuthorName] najwa [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2001-10-26T11:18:00Z [Description] Make and share this Mom's Quick Tuna recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/7/pic2amxyo.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "High Protein", "Healthy", "High In...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["onion", "tuna", "salt", "pepper", "paprika", "hot chili powder"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 138.4 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 32.3 [SodiumContent] 326.7 [CarbohydrateContent] 3.7 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 20.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spray a medium saucepan with nonstick cooking spray, and sauté the onion (use oil if you prefer]. Add the tuna and cook for 1 minute. Add the salt, pepper, hot pepper, paprika and chili powder. Cook for a few more minutes. I serve this with pita bread, but you can make regular sandwiches if you like.
[Name] Broccoli That Every Kids Love [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-10-26T11:18:00Z [Description] Make and share this Broccoli That Every Kids Love recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "lemon juice", "paprika", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.0 [FatContent] 39.1 [SaturatedFatContent] 13.1 [CholesterolContent] 59.8 [SodiumContent] 1268.6 [CarbohydrateContent] 36.6 [FiberContent] 7.7 [SugarContent] 8.4 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the broccoli in a baking dish. Mix all the other ingredients except the cheese. Spread on of broccoli. Sprinkle cheese on top. Cook at 350°F degrees until cheese is melted. You can also do this recipe by adding leftover chicken with the broccoli, it is really a delight.
[Name] Hood Reunion Casserole [AuthorId] 22134 [AuthorName] BJ Law [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-10-26T11:18:00Z [Description] Chicken casserole with both regular and low fat versions. Got this from my great aunt after eating it at a family reunion. Every time I've served it the recipe wasn't requested by someone. You can add a cooked vegetable (broccoli, peas, etc.) and have a one dish meal. I always make this when I need a fresh supply of chicken stock. After boiling the chicken, I get cooked chicken fo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/27/9/picIen0R9.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "8", "1", "8", "2", "1/4 - 1/2", NA] [RecipeIngredientParts] ["chicken", "sour cream", "mozzarella cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1555.2 [FatContent] 91.1 [SaturatedFatContent] 35.0 [CholesterolContent] 111.0 [SodiumContent] 3095.0 [CarbohydrateContent] 152.7 [FiberContent] 5.3 [SugarContent] 22.9 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix the the first four ingredients together.", "Crush the crackers.", "Melt butter, pour onto crackers and mix.", "Place a layer of crackers, layer of chicken mixture, layer of crackers, layer of chicken, layer of crackers in a casserole dish (I usually spray it with non-stick spray first].", "Bake at 350 degrees for 40 minutes.", "To make a low fat version use the yogurt instead of sour cream, use skim mozzarella and leave off the butter.", "You can also add cooked vegetables to this and make a one dish meal." ]
[Name] Simple Fried Cornbread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4M [PrepTime] PT2M [TotalTime] PT6M [DatePublished] 2001-10-26T11:18:00Z [Description] My husband is from SE Georgia and this was the first "Southern" recipe that my mother-in-law gave to me. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA] [RecipeIngredientParts] ["white cornmeal", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 116.3 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 3.4 [SodiumContent] 202.8 [CarbohydrateContent] 23.3 [FiberContent] 1.6 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 8 cornbreads [RecipeInstructions] Mix pancake mix and cornmeal. Add milk till batter is the consistency of pancakes. Heat a thin layer of oil in a skillet. When hot, drop batter into skillet as you would for pancakes. Turn when top stops bubbling.
[Name] Overnight Hot Cinnamon Rolls [AuthorId] 22079 [AuthorName] Kari3564 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-10-26T12:24:00Z [Description] Make and share this Overnight Hot Cinnamon Rolls recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/1/picLqJcsi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/1/picCyfFru.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/1/picxLFPKw.jpg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butterscotch pudding", "butter", "pecans", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 846.9 [FatContent] 35.0 [SaturatedFatContent] 11.8 [CholesterolContent] 40.7 [SodiumContent] 972.3 [CarbohydrateContent] 119.0 [FiberContent] 5.5 [SugarContent] 39.0 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place rolls, still frozen, in greased bundt or angel food pan. Sprinkle with pudding mix, sugar, nuts and cinnamon. Pour butter over all. Cover pan w/ plastic wrap. Let sit overnight in oven. Next morning, set oven at 350 and bake uncovered, 25-35 minutes or till brown. Remove and let sit 10-15 minutes. Invert on serving plate. Enjoy.
[Name] Any Flavor Kool-Aid Taffy [AuthorId] 21034 [AuthorName] The Scone [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2001-10-26T15:40:00Z [Description] Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/28/3/pictlsvR6.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3", "1", "1 1/3", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "corn syrup", "water", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 31.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 13.9 [CarbohydrateContent] 7.6 [FiberContent] 0.0 [SugarContent] 5.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 100 pieces [RecipeInstructions] Butter two large cookie sheets, then set them aside. In a 2 qt. saucepan, combine sugar and cornstarch. Add corn syrup, water, butter, and salt. Mix well before heating. Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage]. Remove from heat, and immediately stir in the Kool-Aid powder. Quickly pour onto prepared cookie sheets. Let stand a few minutes, until cool enough to handle with your hands. Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer. Roll taffy into bite-sized pieces. Wrap individually in squares of wax paper.

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